Monday, October 15, 2012
Tuesday, October 2, 2012
Exploring and Hard Working by Christina Wolf
Last minute decisions are always the best. Annie (Steeves) and I had planned to
go the world famous "Frasassi Caves" on Friday. Check out their website: http://www.frasassi.com/
The night before, we got a response email from a WWOOF member farm (World Wide Opportunities on Organic Farms) who said we could stay for a weekend to work whenever we wanted. We had contacted them prior in the week. After looking up the farm's location it clicked. Pergola is only 30 minutes from the caves! There was no way we couldn't go. After receiving this e-mail at 9 PM on Thursday night, we quickly called back the farm, made plans and packed our bags.
Case Bottaro is a small, organic, family-run farm in the Apennines
mountains of the Marche Region. They have 50 acres of land divided half
and half (agricultural terrain and woodland/shrubbery). This is their
26th year on the farm. They grow a variety of vegetables, fruits, and
grains, and raise animals.
THANKS FOR SHARING, CHRISTINA!
The night before, we got a response email from a WWOOF member farm (World Wide Opportunities on Organic Farms) who said we could stay for a weekend to work whenever we wanted. We had contacted them prior in the week. After looking up the farm's location it clicked. Pergola is only 30 minutes from the caves! There was no way we couldn't go. After receiving this e-mail at 9 PM on Thursday night, we quickly called back the farm, made plans and packed our bags.
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| This is a sign.. but it actually looks like that inside! |
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| More mountains across from cave entrance |
We left Ascoli on the 6 AM train to Genga Friday morning. We arrived to
the caves at 9:30 AM and had about 30 minutes to explore before the
tour of the Frasassi Caves. The cave tour was 1.5 miles long and took
about an hour. It was incredible to be inside of the caves, as they are
a natural wonder of the world.
Unfortunately you can't take pictures inside the caves for whatever reason, but I snapped a few before entering.
After the tour was complete, we were picked up in the parking lot by the
oldest son on the farm, Pietro. We were instantly welcomed and although
we weren't even to the farm yet, I knew it was going to be a great
weekend.
Case Bottaro is a small, organic, family-run farm in the Apennines
mountains of the Marche Region. They have 50 acres of land divided half
and half (agricultural terrain and woodland/shrubbery). This is their
26th year on the farm. They grow a variety of vegetables, fruits, and
grains, and raise animals.
Their main products include:
Barley, wheat, spelt and an ancient variety of corn for making cornmeal.
Borlotti beans, Mexican and white eyed beans, chick peas and lentils.
Garlic, onions, pumpkins, carrots, and winter greens.
Spring lamb, Pork.
That afternoon we picked beans for a few hours and called it a day. Then we got to explore the farm.
We got some quality sleep that night (no sounds, no lights.. it felt
like NH). The next morning we picked and cleaned grapes, and got a
personal grape tasting tour. Paolo introduced us to his many varieties
of grapes. My favorite ones were called strawberry white and blue.
After the grapes, we had figs and apples to munch on.
Next we started the big job for the weekend: splitting and stacking wood for the winter. (Not my favorite thing to do...)
It went by really fast and I felt accomplished after. We cut and
stacked for about 7 hours on Saturday, then finished the remaining wood
Sunday morning. It was about a 10 hour project.
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| We did 3 trailer loads. |
All the hard work was made up for by delicious food. Case Bottaro is
part of a Co-Op called "La Terra e il Cielo". 95% of the growers and
producers in this co-op are located in the Marche Region of Italy,
whereas the remaining 5% are from other regions of Italy. We had the
most amazing dinner on Saturday night.. and everything on the plate was
from the farm (minus the olive oil, which was from their neighbors
farm...)
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| Chopped Fennel Salad, Heirloom Tomato Salad, Sheep Cheese, Salami from the piggies, and home bread made with their own flour |
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| Sheep |
I had never eaten nor heard of sheep cheese in my life. It was actually quite delicious and tasted like a strong parmesan.
Between
exploring the Frasassi Caves and getting my hands dirty at Case Bottaro,
my third weekend in Italy was amazing. It was tough to get back to
school yesterday after being back in the countryside all weekend long.
Next weekend... Amalfi Coast, Capri and Pompeii!
THANKS FOR SHARING, CHRISTINA!
Monday, September 17, 2012
Sarah Jamieson, 2011, in Montana with No Kid Hungry
After graduating from the University of New Hampshire with a BS in Environmental and Resource Economics and EcoGastronomy this May, I had the opportunity to serve as an AmeriCorps VISTA Summer Associate with Montana No Kid Hungry. For ten weeks, I worked on increasing outreach, participation, benefits, and education regarding the Supplemental Nutrition Assistance Program (SNAP), the Child and Adult Care Food Program (CACFP), and the Women, Infants, and Children (WIC) program.
This summer I:
- surveyed clients at the Helena Food Share,
- provided nutrition education and a smoothie presentation for foster teenagers,
- reviewed the online SNAP application process,
- conducted phone interviews with SNAP participants,
- designed a “Welcome to SNAP” brochure to be dispersed upon benefit approval,
- solicited farmer’s market managers across the state to encourage EBT-program implementation,
- gave suggestions for improvement to SNAP management,
- created and handed out a flyer at the farmer’s market featuring a specific product and recipe with other food assistance information,
- visited a Boys and Girls Club Afterschool Meals site,
- compiled and analyzed lists to locate eligible Afterschool Meals sites,
- developed postcards, a flyer, and a sample menu for CACFP site recruitment,
- brainstormed events/activities for Food Day,
- planned the implementation of Shopping Matters for WIC agencies across Montana,
- expanded positive working relationships with groups such as the Montana Food Bank Network, MSU Extension, and the Montana Department of Agriculture,
- trained the incoming full-term VISTA
Thursday, September 13, 2012
EcoGastronomy Students Change Their Facebook Status
Changing their status! Studying and Living in Ascoli Piceno, Italy, EcoGastronomy Dual Major students say "Arrivederch America, Ciao Italy"
24 hours from now I'll be boarding a flight
I've been looking forward to since before I even left high school..so surreal!
Pretty soon I will be in a whole new part of the world with a great group of
ladies enjoying everything Italy and the rest of Europe has to offer!
Arrivederchi America!
I leave tomorrow to embark on one of the most unique experiences of my life. I don’t think it will hit me until I am breathing the Italian air. My plane takes off at 10 PM from Logan I arrive in Zurich, Switzerland where I then take about an hour flight to Venice, Italy. My school and apartment are located in Ascoli Piceno circled on the map below."
24 hours from now I'll be boarding a flight
I've been looking forward to since before I even left high school..so surreal!
Pretty soon I will be in a whole new part of the world with a great group of
ladies enjoying everything Italy and the rest of Europe has to offer!
Arrivederchi America!
Hannah Hoban has already started an awesome blog to check out and follow. The
Jewish Foodie eating since 1991 http://thejewishfoodie.wordpress.com/2012/09/12/addio-america-ciao-italy/
"Addio America, Ciao Italy
I leave tomorrow to embark on one of the most unique experiences of my life. I don’t think it will hit me until I am breathing the Italian air. My plane takes off at 10 PM from Logan I arrive in Zurich, Switzerland where I then take about an hour flight to Venice, Italy. My school and apartment are located in Ascoli Piceno circled on the map below."
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| More Cake! |
And Annie Steeves is already in Italy WWOOFing. All in a day's work. Galbusera Bianca has over
30 varieties of figs! More details to follow in our next blog.
Safe travels everyone and keep us up to date!
Friday, September 7, 2012
EcoGastronomy Alumni Help Out with This Fall's Department of Hospitality Management Gourmet Dinner
The Hospitality
Management Department at the Whittemore School of Business and Economics would
like to invite you to our upcoming Gourmet Dinner. The events have taught our
students hands-on industry experience over the past five decades.
Once again this
fall we are hosting a barn dinner on September 14 & 15, 2012 to be held
rain or shine at Woodman Farm in the beautiful and historic white post and beam
barn. Attire is trendy casual and walking shoes without heels are
highly recommended. Dress in layers as New England weather can quickly
change. Prepare to relax, take in the scenery, take a farm tour if interested
and share a night out with old friends and new. Expect high-end food in a
dramatic, yet informal setting.
Local foods and whole
ingredients will be spotlighted. And we are
fortunate to have three well-respected and talented alumni—2011
graduates—teaming to produce a beautiful evening.
The
Crew
Emily Goldman, Ryan Millian
and Kayla Oteri are 2011 University of New Hampshire graduates with a
bachelor’s degree in Hospitality Management and EcoGastronomy. The three were
part of the first group of students to graduate with a degree from the new EcoGastronomy
program, as well as being a part of the abroad experience at the University of
Gastronomic Sciences in Bra, Italy. Through the EcoG capstone, the three
were able to explore their passions in hospitality and sustainability—Emily in
social dining, Ryan in sustainable corking, Kayla in organic and conventional
beef.
The three have been involved
with the Gourmet Dinners since their freshman year, hosting their own in the
spring of 2010 including Sinful Indulgence and Tutto Toscana.
During their senior year, they were teaching assistants for the class.
Food memories, as broad as a
single ingredient or the atmosphere of which it is consumed, are an essential
part of living. Fresh, local products coupled with good company and travels
around the world have turned into some of their fondest memories. In coming
together again for Twilight Dinner at Woodman Farm to put to the test
some real-world experiences, Emily, Ryan, and Kayla hope to create those food
memories for guests.
Front
of the House Guru
Emily Goldman, Assistant
Manager at The Country Club in Chestnut Hill, Massachusetts, the oldest country
club in the United States, runs the banquet department as well as oversees all
food and beverage operations. Her greatest passion is to work with high quality
food and wine. She works closely with the Club’s Certified Master Chef and
beverage department to plan and execute the club’s food and wine focused
events. They share the same values for local food and fresh products, to create
events similar to the Twilight Dinner at Woodman Farm. Emily is also an
active member of Club Managers Association of America and serves on the New
England board as a member of the International Wine Society. She is pursuing
her Certified Club Manager designation.
Wine
Expert
Originally from the Maine
seacoast in Wells, Ryan Millian now resides at Fort Point in Boston. He works
in the North End at a wine shop, The Wine Bottega. The shop specializes in
all-natural, organic and biodynamic wines. He runs their Farm-to-Glass program,
similar to a CSA concept, as well as organizing the weekly tastings and events.
Ryan hopes to continue to increase his knowledge in the wine industry. Prior to
working at The Wine Bottega, he worked for Gelato Fiasco in Brunswick, Maine.
At Gelato Fiasco, they create artisanal gelato using local milk and the
freshest ingredients from scratch daily. Through these experiences, Ryan
continues to thrive in the food and beverage industry.
Executive
Chef
Kayla Oteri’s passion for
cooking and event planning was a result of her time as executive chef for Sinful
Indulgence Gourmet Dinner in 2010. The following year, after graduation,
she returned to Nantucket for another summer where much of her foodie lifestyle
is fueled. There, a fellow “Nantucketer” pushed her to pursue a back of the
house position doing what she really loves—cooking. In 2011 under the Chef and
Owner Michael Leviton, at Lumiere in West Newton, MA, she lived the glamorous
life as the Garde Manger cook, learning more about high-end food service. Like
Michael, she has an appreciation for good quality and fresh ingredients, not to
be disguised or altered. Kayla has also worked at sister restaurants The Pearl
and Boarding House on Nantucket. She currently works at Millies in the front of
the house, enjoying island life.
A farm tour
will be offered during the cocktail hour.
Tickets are selling fast as there are only 60 seats available per night. Last fall the dinner sold out within two weeks. For more information about the dinner and to purchase tickets, visit www.wsbe.unh.edu/gourmetdinner.
We hope to see you!
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