Gastronomy. The word itself conjures up images of European chefs and erudite food writers. But today’s new gastronome is a chef who cares about biodynamic farming, a farmer who cares about the quality and heritage of food, an artisan food producer who supports heirloom and rare varieties, even a home cook who finds adventure in exploring everything edible. Now gastronomy sounds friendly and sustainable. Good for the earth, and good for us. Good for you, Gastronomy.
June 18, 2013
Salmon Intensive
Melinda from Desire Fish based in Bellingham spoke to our class in our professor's backyard garden. She filleted her reef net caught Chum and cooked it gently with garlic and olive oil that dripped onto the coals to lightly smoke the fish.
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