{"id":1821,"date":"2013-05-28T17:40:30","date_gmt":"2013-05-28T17:40:30","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?p=1821"},"modified":"2013-06-08T23:43:12","modified_gmt":"2013-06-08T23:43:12","slug":"intern-1-update-1-open-engagement-conference","status":"publish","type":"post","link":"https:\/\/genomicgastronomy.com\/blog\/intern-1-update-1-open-engagement-conference\/","title":{"rendered":"Intern #1. Update #1. Open Engagement Conference."},"content":{"rendered":"

by Emilie<\/em> \u00a0<\/p>\n

\u00a0\"CutTheCale\"<\/p>\n

The Center for Genomic Gastronomy was invited to participate in Portland State University\u2019s Open Engagement Conference<\/a> during the weekend of May 17th-19th<\/sup>.\u00a0 This international conference, centered around social practice, seeks to foster meaningful dialogue about socially and politically engaged art-making practices. \u00a0<\/p>\n

\"ZackAndAudience\"<\/p>\n

Zack Denfeld gave a lunchtime lecture about the professional practice he has with Cathrine (Cat) Kramer, The Center for Genomic Gastronomy (CENTGG).\u00a0 Cat was unable to make the lecture at the last minute , so I got catapulted into the mix.\u00a0 I am, until I come up with a better, more important sounding faux-title, calling myself (in Steve Zissou-style) Intern #1.\u00a0 And no, unfortunately, I don\u2019t have a Glock, or even one to share.\u00a0<\/p>\n

\"CENTGGOpenEngagementEmilieCutting\"<\/p>\n

The morning began with purchasing eight pounds of grapefruits from a nearby grocer and stealing packets of artificial sweeteners from the coffee shop (don\u2019t worry, it was corporate).\u00a0 Following this, there may have been a bend in time, because next thing I know I\u2019m preparing salads for roughly 30 attendees while Zack gives his presentation about CENTGG\u2019s myriad projects.\u00a0 I, unfortunately, am unable to go into detail about the lecture because I tuned it all out to focus on shredding jicama.\u00a0 Maybe now I should be called Chef Intern #1.\u00a0 I prepared two salads, created from ingredients that traveled across continents after the Columbian Exchange<\/a>.\u00a0 One salad brings the Old World to the New World, and the reverse for the second.\u00a0 The basic recipes are listed below.\u00a0<\/p>\n

\u00a0\"Salad\"<\/p>\n

Old World to New World<\/span><\/p>\n

 <\/p>\n

Green kale<\/p>\n

English peas<\/p>\n

Fresh apricot (chopped)<\/p>\n

Roasted rhubarb<\/p>\n

 <\/p>\n

Dressing:<\/p>\n

Olive oil<\/p>\n

Raw, toasted pistachios<\/p>\n

Garlic<\/p>\n

Lemon juice<\/p>\n

Water<\/p>\n

 <\/p>\n

New World to Old World<\/span><\/p>\n

 <\/p>\n

Jicama (shredded)<\/p>\n

Red bell pepper<\/p>\n

Avocado<\/p>\n

Corn (raw, cut off the cob)<\/p>\n

Tomato<\/p>\n

Cilantro<\/p>\n

\u00a0\"MackHelps\"<\/p>\n

The Entire Menu for the lunch time talk is as follows:<\/p>\n

 <\/p>\n

cocktail<\/em><\/strong>
Mutagenic Grapefruit, Jalepeno & Gin<\/p>\n

amuse bouche<\/em><\/strong>
Doug Fir Tips<\/p>\n

cheese<\/em><\/strong>
Geitost, Roquefort, Seastack<\/p>\n

main<\/em><\/strong>
Columbaian Excahange Salad:
New World, Old World<\/p>\n

The Center for Genomic Gastronomy<\/strong>
for Open Engagement<\/strong>
May 17, 2013<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

\u00a0\"BetaTaster\"<\/p>\n

Thanks to Mack Mcfarland<\/a> for helping prep at the last minute. Images 1 & 2 by Lexa Walsh, all other images by Jake Richardson. (Intern #2).<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

by Emilie \u00a0 \u00a0 The Center for Genomic Gastronomy was invited to participate in Portland State University\u2019s Open Engagement Conference […]<\/p>\n","protected":false},"author":1,"featured_media":1830,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/1821","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/comments?post=1821"}],"version-history":[{"count":20,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/1821\/revisions"}],"predecessor-version":[{"id":1846,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/posts\/1821\/revisions\/1846"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/1830"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=1821"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/categories?post=1821"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/tags?post=1821"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}