We were reading the July 20 issue of the Boise Weekly, and found this exciting article by Guy Hand on, Exploring the Evolution of Basque Cuisine, Going beyond pintxos and chorizos. Here is an excerpt. Click on the hot link for the full article. It is worth your time and it is interesting. And while you are at it, remember to create a garden – any size – to fulfill your need for fresh, wholesome local vegetables!
As the class watched, one chef, dressed in his crisp chef’s whites, broke open a lobster with his bare hands; another drizzled a long stream of grassy, high-end olive oil into a bright green parsley sauce; another sauteed mussels with string beans; and a fourth, speaking through an interpreter, explained the steps required to assemble a warm clam cocktail.
Gloria Totoricaguena stood to the side smiling. Through a week-long series of classes, wine tastings and dinners, she was trying to bust a few myths about the food of her ancestral home: the Basque Country of Spain.
“What the typical non-Basque person in the American West thinks of as Basque food–barbecued lamb, bean soup, chorizos in a hotdog bun–is not typical in the homeland,” she said.
Speaking of keeping it local, Sustainable Community Connections is hosting its inaugural 20X20 fund-raising event, which offers 20 local courses for $20.Guy Hand, a friend of ours, a local NPR celebrity and a locovore, does a great job in discussing and describing the Basque cuisine. Here we get a little more insight to the cultural foods. Boise has the largest concentration of Basque in the USA. Just thought you’d like to know that. Read the article. It is good.
And while we are on the subject of locovore – we were? – here is an interesting article in the July 20 issue of the Boise Weekly again. The article is by Tara Morgan. It can be found by Clicking This Link.
Speaking of keeping it local, Sustainable Community Connections is hosting its inaugural 20X20 fund-raising event, which offers 20 local courses for $20.
The event will go down at Red Feather Lounge on Sunday, Aug. 21, and feature 10 different tasting-size portions of local grub served up with 10 beer/cocktail pairings. Red Feather will shut its doors to the public for the event, which is limited to 120 attendees.
The 20X20 program encourages Boise residents “to build a strong local, living economy in Idaho” by pledging to purchase 20 percent of their goods and services from locally owned and independently operated businesses, ensure that 20 percent of the food they consume is produced locally, invest 20 percent of their assets in local banks or credit unions, ride their bikes 20 percent more and reduce electricity and water usage by 20 percent.
Robin and I already have our tickets. You can get them at eventbee.com, if there are any still available, or for info, visit sccidaho.org.