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Gaga for Guga and Raw Milk Cheese
Sorry, for the lack of an update for last week’s classes, but I figured that mammoth post of the trip to Lewis was more than enough to try and digest.
Speaking of digestion, we all tasted the guga that was gifted to us and it wasn’t bad at all! The smell in the university’s kitchen was quite pungent (I’d call it eau de low tide), but the flavor of the bird was like an oily, fishy duck.
Can’t say I could eat a whole meal of guga, but it definitely exceeded expectations. Last week we also discussed gender and food on Monday, and had the much anticipated (and stress-inducing) science exam Tuesday afternoon… suffice it to say a drink (or two) was in order after that. Continue reading
Getting (Re)Wild with Fermentation
Apologies in advance for the short post, but with our trip to the Western Isles less than 24 hours away, I have about as long of an attention span as my beagle does back home. But nonetheless, there is still plenty to write about.
Continue reading
Putting Down Roots in Gastronomy
We had our first set of classes this week, and boy were they a doozy. From foraging to taking soil samples, a whole lot of new (and very interesting) information was presented and absorbed (well, as much our brains allowed before completely short circuiting). Continue reading
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