The Diversity of Taste

The Diversity of Taste

“Pinch your nose and let the jelly bean sit on your tongue. What do you taste?” We kicked off our week with the physiology and psychology of taste. We talked about why and how we taste things and how to communicate flavor. Like jellybeans. You wouldn’t believe how...
Cook the Convent: Stuffed Artichokes

Cook the Convent: Stuffed Artichokes

One of the great things about Cook the Farm is the other people. We inherited a group of 10 people to plant seeds and bake bread with. Most nights, we cook in the convent kitchen together.  This is not a romantic kitchen. It’s erratically outfitted (including but not...
Sicily: Welcome to the Land

Sicily: Welcome to the Land

A girl waved at us before we realized we made it. We thought it might be a mistake, racking our brains for the pictures in our Cook the Farm class bios.Those friendly faces definitely recognized us. Brent and I met up with the rest of our CTF classmates on Wednesday...
Arriverderci! Away to Sicily!

Arriverderci! Away to Sicily!

Today is the day Brent and I fly to Sicily. We’ll spend 13 hours in the air, stop in four airports, and land in three countries. We can’t wait. We’ve been doing our assigned reading this week, from books about the cooking school, to the history of Sicily, and the...
Cook Like a Spy – Weeknight Beef Dijonnaise

Cook Like a Spy – Weeknight Beef Dijonnaise

I read the perfect Cold War thriller in October. International intrigue, double agents, and recipes at the end of every chapter. It was a gripping blend of spycraft, geopolitics, and Soviet cuisine. For folks who can’t handle the adult themes and language in Red...