Category: Uncategorized (Page 2 of 2)

The bottom line

Joel Salatin from Poliface Farms shares a crucial point in the film “Food Inc”.

Cashew 

Cashew was my number one consumption item. It is an external seed and a household favorite.
But I learned that the shell is toxic, containing an acid that causes an allergic skin rash on contact.
This clip gives a look in on what goes on during harvest and the cashew processing.

Grapes from Peru

The grapes I consumed, were purchased at Aldi’s (German based grocer) and came from Piura in the north of Peru.

The distance grapes travel

A grape producer from Agricola Andrea speaks about his business and product exportation.

Nidia Werner

I am originally from São Paulo, Brazil and have been deeply interested in multiculturalism and acculturation all my life.  My love for ethnic foods can be verified in my kitchen pantry anytime and is consistently reflected in unique dishes I have the pleasure to make and share with family and friends.  The effect and contributions from divers cultures can be partially influential or largely dominant and what is cooked is often an expression of who we are and where we come from. Cooking and sharing food promote connections with others. The partaking of food is a literal and symbolic way of integration and can be used as a tool for mutual understanding.

It will be a challenge to think, research and organize this Capstone Seminar project, but here is an inspiring  exhibit I had the chance to visit last August. It exemplifies the powerful way a multimedia project can display the many facets and roles food has in our lives.

Henry Cohen

Well, pleasure to meet you… suppose I will try to describe myself and the essence of what goes into my writing. My name is Henry Cohen. I am a 21 year old from Washington, D.C. What  fascinates me the most in life is the crossroad between inner and outer human experience. Food has always been a core tenet of my existence, and has certainly marked the development of my consciousness. Starting alongside my father at age three, I would watch, memorize, and then mimic his actions in the kitchen. Scrambled eggs is where it all began for me. I would seek to perfect the dish, experimenting with different additives, like milk, cream, and air, but finally concluded that the only thing scrambled eggs needs is butter, eggs, salt, and pepper. For me, cooking can become what we might call a sort of “spiritual experience,” in the sense that my consciousness is altered, noticeably heightened, when I cook. I am taken out of my normal self-aware perception and move towards the realm of direct perception of the food and the cooking process itself. And cooking is only the first part of the story- eating is a whole other sensorial beast. Talking and writing about these experiences is incredibly cathartic for me. Aside from cooking, and eating, which I spend a fair amount of my time doing, I practice mental and physical practices from different meditative and healing traditions around the world. Practice schools that interest me the most, whose practices help me in my own life, are the meditation practices rooted in Theravada and Mahayana Buddhism, energy practices like Qi Gong and Yoga, and the healing modality of Reiki. These two practices, of cooking and delving into consciousness, sometimes feel the same. When my conscious experience is in certain ecstatic states, recipes flood my imagination, I associate different flavors together, adapting them through different culinary techniques to create a dish.

Aside from that stuff, which I guess I would consider my personal life, I sing, play the guitar, piano, and harmonica, and hold down the bass section in my a capella group. Some of my favorite musical groups are  Bon Iver, Jon Bellion, The Eels, and Victor Jara.  I study comparative political theory, focusing on the moral psychological implications of the view of self within social contract theory. My other academic interests include Phenomenology, Buddhism, Depth Psychology, and my absolute favorite intellectual and personal trip: Lucid Dreaming.  I guide a meditation group on campus, work at CSSJ, and the College Farm. Just happy to be here now.

Muhajir’s Bio

Hello class!

My name is Muhajir Lesure, I am a senior at Dickinson College studying Environmentalism and Food Studies. I am super excited for this course and to finish off my time here at Dickinson. After Dickinson, I intend to get a master’s degree. My research at Dickinson has dealt with problems surrounding Food Justice, Environmental Racism, and international research in China, India and the Canadian Arctic. I hope to expand on my understanding of food in contextualized and focused topics in this capstone course.

So excited to be in this interdisciplinary Food Studies course 🙂

 

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