Course one // zing: Onion tarts with goat cheese
Course two // strong: From-scratch roasted tomato soup [organic tomatoes, cream]
Course three // mild: Local, organic chicken blackened on a grill
Course four // subtle: Bread pudding and whiskey sauce
(Bet you just can’t wait to hear what this is all about… a few more days…)
Toronto’s city-wide recycling and composting program is one of the best in the world, and the head of their program came to Chi-town to talk to our waste engineers at a sustainability conference.
Here’s my story, which is headlining today on chicagotalks.org.
Course one // Butternut squash and apple soup
Course two // Wild rices with chili powder, cayenne, green onions / minted organic quinoa / organic plain yogurt
Course three // From-scratch pumpkin pie [organic pumpkin, organic cream, organic brown sugar]
(The next several days I’ll post menus I’ve created. At the end of the series I’ll clue you in as to why.)
So school.
Class equals pointless stories, demonstrating to older people things I’ve known for several years now.
Not that it’s not fun, sometimes, to do what I like to do without any responsibility to readers or repercussions that would deal direct blows to my livelihood. It’s like playing a game.
Except that, like playing Zelda on Nintendo 64, it’s a waste of my time.
Well. I take that back. I like to meet my profs and get to know them, to the extent permitted in academia. It’s good to have a collection of adults who respect you for you, and who you respect in return for who they are and what they’ve done.
It’s just sad the only way they get to know you is for you to spew on their desks.
I leave you today with this quote from one of my favorite books, Walden. I’m not exactly in Thoreau’s boat, but he does a damn good job at communicating his feelings, eh?
I have lived some thirty years on this planet, and I have yet to hear the first syllable of valuable or even earnest advice from my seniors. They have told me nothing, and probably cannot tell me anything to the purpose. Here is life, an experiment to a great extent untried by me; but it does not avail me that they have tried it. If I have any experience which I think valuable, I am sure to reflect that this my Mentors said nothing about.
Course one // Olive oil and kale smashed potatoes [skin-on red potatoes, organic california olive oil, Parmigiano-Reggiano]
Course two // Spinach quiche [Jarlesberg cheese, organic spinach, organic eggs, organic half and half]
Course three // Pistachio pudding—or—green tea and mint ice cream / Wheatgrass shots
(The next several days I’ll post menus I’ve created. At the end of the series I’ll clue you in as to why.)
The next several days I’ll post menus I’ve created. At the end of the series I’ll clue you in as to why.
Course one // Insalata Caprese [local heirloom tomatoes, fresh mozzarella, organic fresh basil, organic california olive oil]
Course two // Goat cheese ravioli with tomato cream sauce [organic tomatoes, cream] / Parmigiano Reggiano / crusty bread
Course three // Chilled Red Berry soup [Raspberries, blackberries, blueberries, cream, Triple Sec]
Brandon Smith 