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Culinary Weekly Message Culinary: classic flavor pairings Sustainability: summer reading list Message • Play with your food…experiment and learn what foods and flavors play well together. Monday • • • • • Culinary: Flavor pairing/Food pairing Knowing flavors that work together for recipes and/or menus can take time and a little experimenting on your time. Food pairing - creating combination of ingredients and/or dishes that complement each other and are pleasing to the senses What to look for when pairing foods for a meal: Look for complementary colors, a variety of shapes and sizes, different textures. Choose taste and flavors that complement each other. If serving a dish that is spicy serve with an item that is a little bland. The two dishes will balance each other and create an overall better flavor combination. When creating a dish/recipe, foods that work well together will have major flavor components that are similar. Sustainability: • In 1962, Rachel Carson published the Silent Spring, which focused on the negative effects widespread DDT and other pesticide use were having on both humans and wildlife in the 1950s. Although, today she is most known for this book, she was already a popular author before publishing Silent Spring. Silent Spring is considered to have been an important spark to the modern environmental movement, and remains a classic for many environmentalists. One critic at the time of the book's publication correctly predicted that Silent Spring could do for the control of chemical pollution of our environment what Upton Sinclair's The Jungle did for the Pure Food and Drug Act in 1906 (Vogt 1962) Tuesday Culinary: • • • • Asian flavor pairings Chinese (includes Szechuan, Hunan and Cantonese): ginger, garlic and scallion flavor pairings could also include; soy sauce, hoisin and sesame oil Thai: fish sauce, chili and lime other flavors include coconut, garlic, cilantro and peanuts Vietnamese: lime, lemongrass, fish sauce, soy sauce, chili, garlic & cilantro Japanese: soy sauce, miso, mirin wine, rice vinegar Other options: pickled vegetables, dashi broth and sake Sustainability: • Aldo Leopold’s A Sand County Almanac – “Civilization has so cluttered this elemental man-earth relationship with gadgets and middlemen that awareness of it is growing dim. We fancy that industry supports us, forgetting what supports industry.” Published in 1949, shortly after the author's death, A Sand County Almanac is a classic of nature writing, widely cited as one of the most influential nature books ever published. Writing from the vantage of his summer shack along the banks of the Wisconsin River, Leopold mixes essay, polemic, and memoir in his book's pages. Much of the Almanac elaborates on Leopold's view that it is something of a human duty to preserve as much wild land as possible, as a kind of bank for the biological future of all species. Beautifully written, quiet, and elegant, Leopold's book deserves continued study and discussion today. --Gregory McNamee Wednesday Culinary: • • • • Mediterranean flavor pairings Italian: olive oil, basil, tomatoes, oregano and garlic Greek: garlic, oregano, olive oil, lemon, parsley and mint Lebanese: garlic, olive oil, lemon juice other flavors include cumin, mint and cinnamon Spain: olives, olive oil, smoked paprika, sherry vinegar, garlic, bay leaves and saffron Sustainability: • Michael Pollan’s The Omnivore’s Dilemma: A Natural History of Four Meals - “When chickens get to live like chickens, they'll taste like chickens, too.” - A national bestseller that has changed the way readers view the ecology of eating, this revolutionary book asks the seemingly simple question: What should we have for dinner? Tracing from source to table each of the food chains that sustain us — whether industrial or organic, alternative or processed — he develops a portrait of the American way of eating. The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet. • Diet for a Small Planet by Frances Moore Lappe was first published in 1971. The 20th anniversary edition celebrates the original groundbreaking book that preceded current food writers like Michael Pollan. In her book Lappe outlines the environmental impact of meat based diet on our small planet and makes a strong case for embracing a plant based diet. Included are ways to maximize plant based proteins by combining them to form complete proteins along with recipes that exemplify how to utilize these techniques. Written before the advent of CAFOs and factory farms, her journey is one that continues to educate and challenge its readers. Thursday Culinary: Baking flavor combinations • • • • • Strawberries and balsamic vinegar, strawberries with milk , dark or white chocolate, strawberries and mint Cranberry and orange, cranberry and almond Lemon and ginger, lemon and raspberry Chocolate and cherry, chocolate and peanut butter, chocolate and hazelnut, chocolate and cinnamon Coconut and lime, coconut and ginger Sustainability: • Jared Diamond’s Collapse: How Societies Choose to Fail or Succeed - “People often ask, "What is the single most important environmental population problem facing the world today?" A flip answer would be, "The single most important problem is our misguided focus on identifying the single most important problem!” Environmental damage, climate change, globalization, rapid population growth, and unwise political choices were all factors in the demise of societies around the world, but some found solutions and persisted. Collapse moves from the Polynesian cultures on Easter Island to the flourishing American civilizations of the Anasazi and the Maya and finally to the doomed Viking colony on Greenland. Similar problems face us today and have already brought disaster to Rwanda and Haiti, even as China and Australia are trying to cope in innovative ways. Despite our own society’s apparently inexhaustible wealth and unrivaled political power, ominous warning signs have begun to emerge even in ecologically robust areas. Friday Culinary: Flavor pairings for poultry, seafood and pork • • • • Cumin, ground chilies, lime juice Fennel, orange and red onion Rosemary, lemon juice and olive oil Curry powder, yogurt and lime Sustainability: • William McDonough & Michael Braungart Cradle to Cradle: Remaking the Way We Make Things- “The average lawn is an interesting beast: people plant it, then douse it with artificial fertilizers and dangerous pesticides to make it grow and to keep it uniform-all so that they can hack and mow what they encouraged to grow. And woe to the small yellow flower that rears its head!” -"Reduce, reuse, recycle," urge environmentalists; in other words, do more with less in order to minimize damage. But as architect William McDonough and chemist Michael Braungart point out in this provocative, visionary book, such an approach only perpetuates the one-way, "cradle to grave" manufacturing model, dating to the Industrial Revolution, that creates such fantastic amounts of waste and pollution in the first place. Why not challenge the belief that human industry must damage the natural world? In fact, why not take nature itself as our model for making things? A tree produces thousands of blossoms in order to create another tree, yet we consider its abundance not wasteful but safe, beautiful, and highly effective.