Read pages 1 and 5 in your COURSE READER. Page 1 is just a couple little jottings that I find helpful (it'll take you about 20 seconds to read this page), and page 5 is all about the art and practice of summarizing.
After you read page 5 in the COURSE READER, read the first section (pages 1-6) of Gastronomica, which is entitled "Rumblings from the World of Food". Within this section are 4 short articles: "Remembering Anna Tasca Lanza," "Bonnaroo's Victory Garden," "Helping New Orleans Recover," and "Low-Carbon Eating." All of the above are relevant to us because they look at various topics through the lens of food.
Choose ONLY ONE of these 4 very short pieces named above, and try your hand at summarizing it in as many sentences as you think it takes to encapsulate all of what seems essential to you in the article. This means that no two summaries (even if they're on the same piece) will look alike, and that while some might be only a few sentences, others might be as long as an entire paragraph. Make sure to include the title of whatever piece you choose to work with, and don't forget to put your full name and class time at the bottom of your comment.
Don't worry about what I 'want' out of this; this is practice, and I don't expect perfection, just a good, sincere effort. Consult the summarizing handout (again, on page 5 in the COURSE READER) mentioned above for help as you go.
Don't worry about what I 'want' out of this; this is practice, and I don't expect perfection, just a good, sincere effort. Consult the summarizing handout (again, on page 5 in the COURSE READER) mentioned above for help as you go.
THIS IS DUE BY 2 PM TOMORROW, WHICH IS FRIDAY, APRIL 15th.
E-MAIL ME WITH QUESTIONS AS SOON AS THEY ARISE; DON'T WAIT UNTIL TOMORROW AT 1 PM!
"Bonnaroo’s Victory Garden" Summary:
ReplyDeleteLocated in Manchester, Tennessee is the city of Bonnaroo. The city attracts thousands of tourists from all over the States as well as the world every year with its premier music festival. But the city is not only famous for its music festival, but also known for its healthy, organic food products. This year, Edible Revolution, a garden business, just had their project – Three Sisters Victory Garden debuted. According to its founder, Sarah Bush, people nowadays barely have enough of healthy food, not to mention health risk they’re facing due to the monopoly of many big corporations over consumer’s food products. And for that reason, she expresses her intention to make fresh, healthy food more accessible to the general population.
Name:Dat Bui
Class: ENGL 102
Section: 10 A.M
The exerpt Bonnaroo’s Victory Garden is about an individually sustained plot of land in Manchester, TN that holds one of America’s premier music and arts festivals. The festival is aimed at teaching people the importance of growing food, saving seeds, cooking with whole ingredients.
ReplyDeleteMark G. 8 a.m.
"Helping New Orleans Recover" summary:
ReplyDeleteNew Orleans is well known for its culture, art, music,and especially local food. Emeril Lagasse has been a chef at a 132 year old local restaurant called Commander's Palace, and he has been developing it to a chain of restaurants throughout the nation. The Emeril Lagasse Foundation is found by Emeril himself with the purpose of bringing charitable reliefs and benefits to the community especially the New Orleans' neighborhood because of the Hurricane Katrina. Katrina deepened the problems in New Orleans especially food's shortages. The foundation collaborates with other non-profit organizations to help giving out meals for kids at school, training youth at culinary and food services,...It also donates money to local education and training programs to the local children and youth in a hope that those kids will help reviving the city in a fresh and useful way in the close future.
Thanh Tran (English 102, 8:00-8:50)
Daphne Derven in Helping New Orleans Recover expresses how the famous Emeril Lagasse not only puts his heart into his recipes, but also into the unfortunate youth. He creates opportunities through his "Emeril Lagasse Foundation" where his restaurants operate. He has especially focused on New Orleans in an effort to provide relief from Katrina. This year, the foundation is launching a new high-school curriculum that will offer professional level training in the culinary arts. Last year, the foundation had raised over 4 million dollars towards education, culinary training, and other programs.
ReplyDeleteAlex Pincus
10:00
Summary : “ Rumbling from the World of Food”
ReplyDeleteThe piece is a memoir of Carol Field about Anna Tasca Lanza . Anna was not only a passionate cook that was superb at her native Sicily’s dishes, but also an enthusiastic gardener , a teacher and an observant student of nature. She has shown great curiosity, skills as well as creativity in cooking. She grew up eating family dinner made by a family chef named Mario Lo Menzo, the last monzù of the island. Carol met Anna when she was a houseguest at Regaleali , where Anna established her cooking school. That was the first time she knew about ingredients , which are now endangered, that made up Sicilian dishes’s tastes. By using a simpler methods but using different ingredients , she had produced a more “satisfying version” of Sicilian cucina povera. When they went on their vacation to Sicilian island of Linosa for the first time , in only three days , Anna “had already learned about all the wild herbs and greens, local fished and shellfishes of local agriculture”. They both went on a “quest” to Valledolmo to collect recipes of le nonne for Carol’s book and they’ve met an old countrywoman , who was so surprised of their visit. Carol was unable to understand the old lady’s answers due to the language the old woman was using , and Anna found it funny. Then , Anna help her to understand and elicit secrets of food preparations by translating the Sicilian dialect. Now that Anna is not here anymore , she “likes to think of them three ( Anna , herself and the old countrywoman) united in their enthusiasm for the irresistible dishes of Sicilian countryside” .
Name : Phuong Ngoc Dao
Class : ENGL&102 - 8am
"Helping New Orleans Recover" by Daphne Derven focuses on the devastation of Hurrican Katrina and it's impact on food in the community. New Orleans was once famous for it's culture, music, and food, but since the hurricane in 2006, it has never fully recovered. 10,000 - 70,000 residents are forced to share one supermarket unless they travel a significant amount to go elsewhere, but even before the hurricane, food resources were scarce. Food resources are also limited at schools because not all of the students can benefit from the meal programs in schools, and those who can sometimes regard their lunchtime meal as the only meal they will get in the day. Emril Lagasse, a well known chef from his tv show Emril, has reached out to those in New Orleans and made it possible for 4,000 more students to receive meal programs in the past year. Although New Orleans isn't back to it's original state, we can hope that it only goes up from here. Once, where food was a comfort, it is now a distant luxury.
ReplyDeleteIn Jason Leahey's article "Bonnaroo's Victory Garden" in the Spring Issue of Gastronomica, he depicts the music festival town of Bonnaroo in Tenessee as a huge temporary city that springs up each Summer. Edible Revolution activists worked to make the festival grounds, large enough to accommodate 80,000 people, carbon neutral and now an educational experience for festival-goers. Gardens planted using compost from the festival vendors grow unique seedlings and are places for community building and outreach. The implications of Edible Revolution's involvement are to educate the public about where their food comes from and how to empower community members to take charge of their healthy eating lifestyles.
ReplyDeleteKayleigh Kleiva 8 am
"Remembering Anna Tasca Lanza"
ReplyDeleteIn this short article, Carol Field speaks on her time with Anna Tasca Lanza. She talks about Lanza's combination of ingredients in her personality, her garden, and in the kitchen. Getting to know Lanza started when Field first meets her as a house guest where Lanza started her cooking school. Lanza shows her passion to Field by demonstrating the diffrent ingredients, which are now endangered, that she used in her cooking.
*Sasha Simpson-8AM*
Bonnaroo’s Victory Garden
ReplyDeleteBonnaroo’s victory garden was bought by Manchester, Tennessee in the year 2008. They bought this land to make a farm because they fed the ingredients traveling between 1,500 to 2,500 miles to reach their kitchen tables. Above that the ingredients will not taste as they needed. They start growing a healthy food which can help the people who never ate an organic food to taste how organic tastes. Their great work attracted the whole state to come and visit this land and eat some organic fruit. The population of the state increased with a short time of period. They start festivals to celebrate the new state they created and the organic food they produced. The celebration will long for four days and gather the people around United State and have fun. They start teaching the children how to grow food, save seeds and even cooking with whole ingredients. A director Laura Sohn said, “Food is about community”. If you have a great community and ready to do everything they can and they can make a change, and this community stands together and creates a beautiful state.
Awes Hassan
Eng 102
Section 8AM
"Low Carbon Eating"
ReplyDeleteIn the article enviromental eating habits occur. The Otarian gives a full non meat distasteful menu. It is to promote ethical eating. They believe that they're low carbon meals will save the world. The owner Radhika Oswel believes that meat production is affecting the environment and creating social and economic costs. In all aspects its just another enviromental friendly restaurant, with an owner who is trying to save the world on her terms.
Summary: "Helping New Orleans Recover"
ReplyDeleteIn Daphne Derven's article, she discusses famous chef Emeril Lagasse's charity group, the Emeril Lagasse foundation. In post disaster New Orleans, he helps fund a program that trains often-impoverished high school students in the culinary arts, among other, similar causes, thereby giving life support to the city's rich cooking tradition.
Victor Powicke
8:00 AM
Summary: "Remembering Anna Tasca Lanza"
ReplyDeleteCarol Field's article was about the remembrance of a unique woman named Anna Tasca Lanza. Anna had a great interest in the traditional culinary arts of her native area on Italy, Sicily. Her inspiration was sparked by her family's chef who was the final Menzo on the island of Sicily. Mario Lo Menzo's last name came from the word monsieur which is what French-trained chefs where named in nineteenth century Italy. This was a great article and honored the now past Anna by recognizing her for what she was most passionate about.
Kenneth Ririe
8:00 AM
"Helping New Orleans Recover"
ReplyDeleteThis artical is about how Emeril Lagasse, a well known chef, helps youth. He created a charitable organization that creats opportunities, provides food, trains at-risk youth for restaurant-industry jobs, and supports a few other organizations. He does this for the youth in the communities where Eleril's restaurants operate. New Orleans is a place that Eleril's organization gives a lot of help because they are recovery from the devastating after effects of Hurricane Kitrina. Emeril Lagasse Foundation granted the youth of New Orleans four million dollars in 2010. This money went to education, life-skills, development, culinary training, and cultural enrichment programs.
Genel Perkins
8:00 AM
Summary
ReplyDelete"Helping New Orleans Recover"
The article “Helping New Orleans Recover” by Daphne Derven in tells the beginning of the great chef Emeril Lagasse and his start of helping children reach their desire to further their education in culinary arts, life-skills development or other similar causes before and after Hurricane Katrina. He is well known in New Orleans for starting different foundations to keep the cooking tradition alive after the great disaster in 2005.
Zoe Johnson
English 102
10am
Summary: "Helping New Orleans Recover"
ReplyDeleteThis piece of writing talks about how Emeril's in New Orlean has helped New Orleans recover from hurricane katrina. New Orleans has been well known for its art, cuture and cuisine. However, five years ago, hurricane Katrina has put the city almost completely underwater. And people in the city suffer from poverty; many of them don't even have enough food to eat. The Emeril Lagasse Foundation, by helping the city, joined with United Way, Share Our Strength, and Second Harvest Food bank to create a program allowing thousands of children learning culinary art and at the same time having nutritious food to eat. Although New Orleans still now in recovering,however, thanks to all these programs, New Orleans youth are having a brighter future.
Yingyi Ma
ENG102
10AM
"Helping New Orleans Recover"
ReplyDeleteDaphne Derven talks about the effort of famous chef Emeril Lagasse in the recovery of post-Katrina devastation. The Emeril Lagasse Foundation fundraisers were helpful for communities that had Emeril restaurant's. Other efforts in New Orleans were made to provide better meal programs for children in need, also providing support for other organizations in the community to provide job training, and providing opportunities within the culinary scene.
Emerald Bahe
Moir/8am
Summary
Daniella Bayley
ReplyDeleteENG102, 10AM
Bonnaroo’s Victory Garden
Every year during the month of June, Manchester, Tennessee, normally a population of ten thousand, becomes home to an additional eighty thousand people as the music and arts festival Bonnaroo takes over for a week. The make shift city is the leading music festival in the United States and is the stage for over 180 music acts. People travel from all fifty states and from many countries around the world to partake in this epic music festival. Artists from Jay-Z to Stevie Wonder played at this year’s Bonnaroo attracting a wide variety of people from all different places. Sustainability, specifically sustainable food, has become one of the leading topics for discussion, improvement, and growth during the festival. With this year marking the grand opening of Bonnaroo’s Three Sisters Victory Garden, Bonnaroo has made great attempts in creating a carbon neutral environment in this semi permanent city. The garden features crops from broccoli to Purple Cherokees and is grown in soil created from the thirty tons of compost from last year’s waste. On a clear day one can even spot the probes of biodegradable forks sticking out from the soil from the compostable materials all venders are required to use. While the garden seems out of place in a setting full of concert stages and pyrotechnics, it touches on Bonnaroo’s “long-term vision of health and culture” (pg.2). Sarah Bush, the founder of the sustainable garden business Edible Revolution, oversaw the Three Sisters project. Bush, during the festival, spent mornings teaching lessons on sustainable eating, teaching her students about the negative affects of dinner travel and homogenized crops. Bush believes that the majority of the public no longer knows what constitutes fresh food, or simply don’t have access to it. She emphasizes that the individual act of eating should become a communal event, much like a holiday dinner party. The author Jason Leahey, after attending a morning session with Bush, leaves with the thought that “the garden was a culinary act, a political act, an environmental act, and an artistic act. Those aspects together bring it alive” (pg.3).
"Remembering Anna Tasca Lanza"
ReplyDeleteThis written piece of memoir from Carol Field is devoted to a woman named Anna Tasca Lanza. As a gifted cook, Anna was eager about introducing the native Italian - Sicilian food to the world. Moreover, she was trying to provide further and valuable background about her traditional culinary which she was influenced from her family's chef cook, a famous french professional chef. Each paragraph was written about the priceless memories and experience that the author had with Anna. This written piece is also a personal expressed gratitude and reminder of Anna, the great Sicilian cook.
Nhung Dang
10:00 AM
Summary for “Remembering Anna Tasca Lanza”
ReplyDeleteIn Carol Field's article she remembers Anna Tasca Lanza. Lanza was a woman who loved food and was a passionate teacher, student, and cook of food. She was always looking for new ways to improve food. She built on the foundation she learned from her family chef when she was younger. Being very knowledgable in her Sicilian background, she absorbed information wherever she went. The piece is set to remember Lanza for her passion of food and the life she lead.
Desirea Jensen- English 102- 8 a.m.
Carol Field's Remembering Anna Tasca Lanza focuses on past experiences and interactions with people and food;and how that ultimately lead the narrator to her profound state as a cook. The story takes place in Italy, Sicily. Field gives a brief overview of Anna's life and how much she admires her. Her memories of the time where they spent a huge amount of time together to exploring the wonders of Sicilian dishes, became one of the most unforgettable.
ReplyDeleteIn "“Remembering Anna Tasca Lanza," Carol Field, with a descriptive and emotional tone, expresses her memrories and views of a talent woman-Anna Tasca Laza, an traditional Italian-Sicilian cook whose life has a strong connection to food.She always has family dinner which was cooked by Mano Mano o Lenzo, the last mozu( trained chef) in the island, her beautiful gardern with herbs and interests in watching cooking channels. Laza transpires to Carol field not only the simple and satisfying cooking recipes when they were on vacation together and cooked "nona" but also builds a connection from wonderful Sicilian dishes to its rich and unique culture, traditions, agriculture and histories.
ReplyDelete"Bonnaroo's Victory Garden"
ReplyDeleteIn the last nine years, at Manchester, Tennessee, big parties are being held there. The place is a small town name Bonnaroo and something stirring from the ground there. There are several things happen, especially at the annual gathering. Around 80,000 people come from all over America, and dozens other countries to celebrate with music and food. It’s a four days event, with 180 music acts going on for 17 hours a day. Big entertainers like Stevie Wonder, Jay-z, and Steve Martin come to perform. The other part is food, and it's emphasis on healthy and sustainable. The unique thing about this place is it’s brought by the organizer and being use as a semi-experiment to keep food local and built a sense of community.
(Van Nguyen. English 102-10am
Remembering Anna Tasca Lanza
ReplyDeletethis article is a memoir that is written by Carol Field. this memoir is about a woman named Anna Tasca Lanza who is a very passionate cook. Anna is not just a passionate cook but she is also a gardener that grows her own ingredients.
Mellissa Wong
8AM
"Helping New Orleans Recover"
ReplyDeleteThis article by Daphne Dervin talks about the hard effort and immediate success of chef Emeril as he helped children fight their way through Hurricane Katrina through food. After Katrina, food was very scarce in New Orleans. So Emeril reached out to the children through his Emeril Lagasse foundation and a couple other foundations to make sure that four thousand more children would not go hungry that next summer. Emeril's Foundation also gives children a shot to be in a culinary class to explore foods and compete, and present the winning student's entrees at his restaurant, with all proceeds going to the New Orleans Center of Creative Arts (NOCCA). As Emeril's Foundation reached a grant to about four million dollars, a bright future for children was also on it's way.
Ariel Rotz - English 102 - 8AM
Helping New Orleans Recover
ReplyDeleteNew Orleans is well known for its traditions mainly focused on food and art.. Probably the most influential personality in this city is a young chef, Emeril Lagasse, who created a charity foundation. It was created in order to support young people and provide them with more opportunities. New Orleans was hit by Hurricane Katrina five years ago, which led to a long time of recovering. The lack of supermarkets, which is the main source of food, led to a severe hunger. However, Emeril Lagasse Foundation along with other foundations helped to reduce the summer hunger and to recover the school system. Later on, The New Orleans Center for Creative Arts, was created to support talented students to engage in competitions, which can also contribute to the recovering of the city.
Ha Vu
10 a.m.
Low carbon eating
ReplyDeleteThis arrival is about The Otarian restaurant producing low carbon meals. Low carbon meals means non meat meals. Without using meat according to restaurant owner Radhika Oswel, helps reduce carbon emissions produced by meat producers and also helps with the worlds economy and environment. With helping produce better eating habits, this restaurant is taking small steps toward the future of our planet.
Dylan Bachman 10:00am
The article "Low-Carbon Eating" by Kevin Canfield, tells the story of Radhika Oswal, an innovative activist, and her creation of a low-carbon footprint restaurant chain. The main idea of the restaurant is to advocate green sustainability, to bring awareness to the issue of global warming, and to encourage people to lower their own carbon footprint. Conveying the message through reusable products, and napkins that have messages like this one on it: "If Americans gave up meat, we could feed 1 billion Africans on the grain saved." To add a nice touch at the end of your meal, a booklet is offered, saying:"Be a legend in your own lunchtime."
ReplyDeleteClaudia S. 8:00am class
ReplyDelete"Low Carbon Eating" Summary:
ReplyDeleteRadhika Oswal has a "passion" for helping create a sustainable world. Her and her Indian-born husband (who made a fortune off of liquid ammonia) now own 4 restaurants (2 in London and 2 in New York; the Oswals themselves are transplants to Australia) which market themselves as being "carbon neutral." According to the reporter, the food (mostly Indian-themed vegetarian food with a lot of, apparently, mushroom-oriented substitutes for meat), is mediocre at best. The restaurant features a lot of decorations and accoutrement with very specific data about the carbon footprint about any diner's particular meal.
Some have wondered about the carbon impact of the global air travel engendered by operating such a transcontinental business.
Noam Gaster
10 a.m.
"Remembering Anna Tasca Lanza"
ReplyDeleteAnna Tasca helepd us to know about cook in Sicily. She wanted to us to know about tradition, agriculture etc. She is a passionate cook and a person who explored tradition and cook in Sicily. She ate dinner that is made by Mario Lo Menzo, the last monzu on the island. I met her at Regaleali that dazed me through its landscape. She led me her garden and introduced me ingredients such as nespole,sorbe,jujubes,mandarinetto that are essential for Scililan dishes. One time, she took visitors up to Case Grandi where Mario cooked one of his dishes. My husband, John, Anna and I went to Sicilian island of Linosa. Anna learned about the wild herbs, greens etc. When I collected recipes of le nonne for my book, Anna helepd me. We went to Valledolmo and met a old woman. I was interested in the foods that she made. I couldn't understand the old woman's language so Anna translated for me. We learned about a food, "nonna". I like to think of the old man, Anna and me who has passion for dishes in Sicilian countryside.
Name : KyungSub Kim
Class/time : ENG102 , 8a.m
The article Remembering Anna Tasca Lanza is about how the author was inspired by Anna to become a cook. She took a trip with Anna to Sicily, Italy, and learned all about the culture’s food. She talks about in the article Anna’s history and how passionate she is about food.
ReplyDeletekhadija abdalla
engl 102 10-10:50
Remembering Anna Tasca Lanza
ReplyDeleteThe author is telling about Anna and how she was a pro at cooking. She even has her own garden for her ingredients, some are even endangered. There's a lot of food reference. The author and Anna once took a vacation and she explained how skilled Anna is.
Arched Cabrera
English 102
10 am
Many people from many place was gather in middle of Tennessee to create a new city which call Bonnaroo. Each year, this place hold festival for four day, playing music, and introducing specifically food. This year, Bonnaroo’s three sisters Victory Garden was debut to introduce organic plant and their gastronomic experiment to people. They feel sad when many kinds of plants were not propagated and lost. Many people in this generation have no access to organic foods, the skills of growing food, saving seeds and cook with whole ingredients was fell into oblivion. They don’t want the future generation eating something was produce in the industrial. Eating organic foods is the right of people.
ReplyDelete10:00 am
Erin DeWitt
ReplyDeleteEnglish 102 10:00 AM
There is a restaurant called Otarian, located in six different places in the world (two in London, and four in New York)reaches out to the consumer who wants to minimize their carbon-footprint by eating for lack of a better word "shitty" food. This restaurant, founded by an Indian-born activist Radhika Oswal is aimed to be a message to the daily diner that every little bit counts and they should consider before buying food anywhere where it comes from and how it is hurting the environment. Although it is easy to buy good tasting food elsewhere, some might find the idea of purchasing a low carbon-footprinted meal an appealing option.
In "Helping New Orleans Recover", Daphne Dervin explains the impact of hurricane Katrina on the food-famous city of New Orleans. Unfortunately the food they are famous for is becoming harder and harder to find because of shortages and a rising poverty level. Even today, years after Katrina, there is only one supermarket in the entire city and some children only eat one free meal a day. The good news is that Emeril Lagasse has created a foundation to help transform the city, the community, and the cuisine back to its former glory.
ReplyDeleteDavid Cook 10am
This comment has been removed by the author.
ReplyDelete'Helping New Orleans Recover'
ReplyDeleteThe new orleans is well known to people for art, music, culture and especially home cook food.
The chief of famous restaurant, Emeril, estabilished charitable fundrasing community for the local people who have gone through the Hurricane Katrina. The foundation corparted with United way and started to help the food problems in Orleans where the Hurricane deepened in. They supported local schools and giving out meals to students. They also donated money for the education which can help youth in New orleans for their better future.
(Eng 102, Giyeon Jung 10:00am
In the article, “Remembering Anna Tasca Lanza” Carol Field shares her experience with the Sicilian chief, Anna Tasca Lanza. Ann a gifted and passionate chief volunteers to contribute her recipes and her knowledge of the native ingredients to Carol Field’s book, In Nomma’s Kitchen. Fiend and Anna travel to Valledolmo and together they learn a rabbit dish from a local woman.
ReplyDeleteAhmed Siyad
(ENG 102, 8:00 class)
This comment has been removed by the author.
ReplyDeleteHelping New Orleans Recover
ReplyDeleteThis article talks about how Emeril, the chief has developed a nationwide fan base, and also how he is now known as much for his home cooking as for his fine-dining restaurants. As well as how he has this credential that many of his fans are unaware of. And also how Emeril Lagasse created foundation to formalize his charitable giving and channel his fundraising power help and open the opportunities for the youth in the communities where Emeril’s restaurant operate, especially New Orleans. to recover after the hurricane Katrina put 80 percent of his city underwater.
Boontu Mohamed
English 102
8am
Summary of Helping New Orleans Recover
ReplyDeleteAlex Beard, 10 AM
Many traditions of New Orleans, Louisiana are centered on food, with home cooks receiving praise for items such as their red beans, gumbo, and crawfish boils. One of its well known local chefs is TV personality Emeril Lagasse, of restaurant Emeril's New Orleans. In 2002, Lagasse started the Emeril Lagasse Foundation, a charity and fundraising organization. The aftermath of Hurricane Katrina in 2005 left the poverty rate in New Orleans at 23%, 10% higher than the US national average. Access to fresh food, already a problem in New Orleans, was deepened by the disaster. In schools, 83% of students have access to free or reduced-cost school lunches (the only daily meal for many students). In summertime, only 13% of students have access to a meal program. Last summer, The Emeril Lagasse Foundation joined with other charities and created a program that reached another four thousand New Orleans children and funded a new school meal program. It also supports Covenant Farms, a green job training program. The Foundation also supports NOCCA, which now offers a high school curriculum for culinary arts training. As part of the program, young students participated in a recipe contest, with the winning students' entrees getting featured in Lagasse's restaurant menu. Proceeds of the contest went back into NOCCA's program. The Foundation has granted $4 million to education, life-skills development, culinary training, and cultural enrichment programs in effort to aid New Orleans youth in their recovery.
Remembering Anna Tasca Lanza
ReplyDeleteIn this wonderful short story, the author, Carol Field, recalled the time she spent with her friend Anna while she was in Cicily. Field described Anna as "cocina povera," a friendly-remarkable cook; who happens be a an enthusiastic gardener, passionate cook and had her own garden. Anna introduced Field to many types of essential dishes from Sicily. During one of Field's book trip, Anna helped her with her book by showing her the countryside of Sicily meeting up with a 90-year old woman. They shared happy moments together in the countryside of Sicily. Anna had passed away, but the time they spent will always be reminded by Sicilian food.
Van Teng
English 102
10 am
Helping New Orleans Recover
ReplyDeleteThe city of New Orleans was founded in 1718, and is placed on waterways which have opened the door for the influx of carried goods from all around the world. Famous since its founding for music, art, culture, and cuisine, many of the cities traditions are based around food, one of the most famous of these traditions being dishes such as red bean, gumbo and crawfish boils. The city is also incredibly well known for it's restaurants, some family owned and dating back to the mid 1700s. One of the most recently established popular restaurants is that of world renowned chef Emeril Lagasse, who owns Emeril's New Orleans and founded the Emeril Lagasse Foundation in 2000. Last year the foundation paired with United Way and Share Our Strength to end up reaching out to 4000 children in the area.
Alexandra Dahl
English 102
10 AM
This comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteRemembering Anna Tasca Lanza is an short article about Anna Tasca Lanza, an enthusiastic gardener, a passionate cook and teacher, and observant student of nature. It is written by Carol Field when he come to Sicily, Italia to visit his friend, Anna. Anna took the author to visit her own garden and introduce many kind of traditional ingredients of of Sicily. Anna's husband, John, and the author also took a vacation of Anna to Linosa, a Sicilian island. After the trip, the author discovered a lot about the traditional food and cooking style of Sicily.
ReplyDeleteTue Dinh Tran
Eng102 8AM
‘Bo’ John McClung
ReplyDelete10am class
Low-Carbon Eating
This was the stupidest article I have ever read. The guilt that comes along with first world privilege is astonishing. Only arrogant megalomaniacal wealthy people drive the urge to maintain a small carbon footprint, all the while first world industrial societies are the worst societies that drain the most out of the earth. This “go green/low carbon footprint” bullshit is liberal crap. None of these assholes really want to stop consuming and re-evaluate capitalism and its insidious effects on our planet, and on each other. No, they want to continue within the spectacle of consumption, but pat themselves on the back while doing so. Here are the facts… the polar ice caps will be gone by the middle of this century; the permafrost within the Arctic Circle is already gone. What that means is, IT IS TOO LATE. Even if industrialization stopped today and we turned all this shit off, ITS TOO LATE, the wheel is in motion. Even the most optimistic data is certain that the 8+billion people on the planet will be shrunk down to a few hundred thousand worldwide by the middle of the next century. This is a done deal. Sorry to break the news to everyone, but all of your fussing over trivial bullshit like carbon footprints, will not matter in 100 years when the planet is in ruins… Also, I’m vegan, a badass cook and survive off of an income way below the poverty line, so the Otarians, and others like them can f@%# off…
If you think this is just apocalyptic paranoid rhetoric you need to look at this…
http://www-old.engineering.cornell.edu/alumni-parents-friends/ceaa/conference/2008-engineering-conference/video/dan-miller-inconvenient-truth.cfm
And for further enjoyable reading…
The Collapse of Complex Societies by Joseph Tainter. Cambridge University Press
Collapse: How Societies Choose to Fail or Succeed by Jared Diamond. Penguin Press
Peak Everything: Waking Up to the Century of Declines by Richard Heinberg. New Society Publishers
The Futurism of the Instant: Stop-Eject by Paul Virillio. Polity Press
Ana
ReplyDeleteHelping New Orleans Recover
The writer of this article point out a little bit of history of the city, it famous coisine, restaurants and shef who has a well known foundation. Also, the socio-dconomic changes the city suffer after Hurricane Katrina, and how it affects food consuption,especially on people who have low income. Besides, the hope that diverse foundation and organizacion that are working togehter to provide better socia,economic and educational opportunities for all, and especially for young people of New Orleans.
Ana Valencia
English 102
Class 8:00am