Finnish Christmas Cookies Americanized recipe for Finska pinnar (Finnish Sticks) https://mittkok.expressen.se/recept/finska-pinnar/ Finska pinnar dough is rolled into logs the size of ones finger and cut into small sections. The dough is then sprinkled with almonds and pearl sugar. For these… Continue Reading →
Rye Bread – Ruisleipä I found this unsoured Finnish rye bread recipe in The Great Scandinavian Baking Book by Beatrice Ojakangas, on page 18. I first started off by making my yeast mixture of sugar, warm water, and active rising… Continue Reading →
On Tuesday the 19th, as a class, we went to Batdorf and Bronson’s roasting room. There we all met up and enjoyed a few tastings of coffee, including a washed single origin Ethiopia Yirgacheffe Aricha with notes of hibiscus, lavender,… Continue Reading →
Dinner with Darwin Food, Drink, and Evolution by: Jonathan Silvertown Why is rye such a commonly found ingredient in Finnish food, specifically in bread? How many different types of rye bread recipes are out there? Which rye bread is the… Continue Reading →
Project Feast aims at helping refuges and immigrants find sustainable employment within the food industry, by providing hands on food industry training. Project Feast runs a non profit cafe called Ubuntu Street Café, where they are able to learn and… Continue Reading →
If you cannot love yourself you cannot love anyone else. Equity is done out of love. I am my own medicine. Telling our stories help us heal. Power of Storytelling: A vessel for information Create emotional connection Cultural identity Entertainment/… Continue Reading →
This week I invited my friends to enjoy a feast of many Finnish dishes. I baked a Finnish Christmas Buttermilk Rye Bread, Sam’s Socklat Cake, Finnish Rice Pudding, and cooked a Finnish American Style Mojakka. Finnish Christmas Buttermilk Rye Bread… Continue Reading →
This Saturday I went to the Northwest Chocolate Festival in Seattle. I had the opportunity to handle and feel cocoa seeds. I was also able to see the insides of cocoa seeds at different stages of fermentation from brown to… Continue Reading →
The Vegetarian by: Han Kang Reading this book has made me think about my personal issues with food, mostly due to the texture of the food. What Finnish foods affect my personal issues with texture? I personally want to see… Continue Reading →
During week 4 I cooked a lovely dinner for my friends and myself. It took several hours due to having to let the dough for the bread rise, but it was totally worth the wait. I started my afternoon off… Continue Reading →
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