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Poet, novelist, philosopher, environmental activist, cultural critic, and farmer Wendell Berry presents as the Chubb Fellowship Lecturer as a guest of Timothy Dwight College and the Yale Sustainable Food Project (YSFP).
(Fast forward to minute 28 to see the beginning of Mr. Berry's talk.)
Saturday, I spent an exorbitant amount of money on food, which is totally fine when food is a priority, passion, and pastime. Among my booty: fresh shiitake mushrooms and parsley. After scouring through How to Cook Everything, The Art of Simple Food, and Simply in Season, I crafted the perfect menu of skillet fried tofu, topped with sauteed mushrooms and onions seasoned with cayenne and thyme, all garnished with parsley salsa verde (made with lemon zest, salt, pepper, hot Czech black pepper, pepper flakes, garlic, and olive oil). Yumblr indeed!
