Sydney Oland
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What to do now

4/29/2014

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For the past year I've done a bit of travel, developed and written recipes, and made some products I'm really proud of at Taza Chocolate. And although the past few years living in and around Boston have been wonderful for me, meeting many new friends, achieving many of my career goals, and finally adopting the dog I've been talking about for years, I'm feeling restless. The question of what to do now is on my mind more often than not.

Working with food has been my passion, and I've been lucky enough to work for and with many great people and companies. And while I still love food, and want to stay in the industry I've been in my whole career I'm not sure where to go next. 

It seems like the future of food lies more in agriculture and sourcing ingredients than it does with working with those ingredients. What we eat and where it comes from, and looking to new and alternative sources of food that have not been embraced by the average consumer.

My first food passion was offal. I love using ingredients that are unusual, but ordinary at the same time. Discovering Fergus Henderson in my undergraduate days made me feel empowered to use those ingredients with a sense of enthusiasm but also with a sense of pride. I felt proud that I could coax a delicious supper out of a trotter, but also because I was using an ingredient that many others shied away from. I wasn't scared.

After almost 5 years of writing about cooking offal and other off cuts, I may not be scared but the enthusiasm has started to wane. And that bums me out. 

What I'm looking for is something that takes the enthusiasm and passion I have for unusual, yet ordinary foods and takes it somewhere different. Ideally somewhere that can make a positive contribution to how we eat, and what we eat.
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Here it is!

5/3/2009

0 Comments

 

www.eatingnosetotail.com

Just went up, got too excited and couldn't wait.  Come over and have a looksee....


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Eating Nose to Tail

5/3/2009

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I've started a new project, and I hope everyone will come over and take a look. 

Rather then devote myself to The Whole Beast by Fergus Henderson which was the original idea, I am simply going to try and cook in the spirit of nose to tail eating.  Now being a graduate student with a small space and even less money I am not going to go out and buy and entire creature (as much as I'd like too), but go in search of tripe, feet, brains and liver and do the best I can with them.  If anyone has a book that will help me along my way please send me the title, if anyone has a dish from their childhood that uses offal or other seldom used parts of livestock please send it my way as well.

The possibilities that lay before me are a little daunting, but it's all very exciting.

There will be lots of pictures, and the occasional curse word.  The first recipe that I plan on making is pig's ear and split pea soup, and I'm excited about it.  I launched the new site a few days ago, but then pulled it back again because I think that it needs a little more love before I release it on the world.  I'm hoping to get it back up ASAP.

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The Whole Beast, Nose to Tail Eating by Fergus Henderson

4/29/2009

7 Comments

 

Recently I've been writing an assignment which is basically to review a cookbook.  After going through many, many choices which are still scattered around my bedroom I decided on The Whole Beast by Fergus Henderson.  I love this book, and I love the way of eating that it promotes.  Eating the entire animal, especially all the funny bits and offal. 

I will post the cookbook review here, after its been edited by my instructor.  But my thought is, and I would love to get some of your opinions, that I will try and replicate what has already been done by the famous Julie and Julia blog and cook everything in the book.   The techniques in the book range from advanced to fairly simple, and I think the true challenge is going to be getting my hands on all of the special bits of animal that are needed to make these recipes.  I will document my adventure here, and post pictures of my creations, for better or worse.

I would love to hear any and all of your thoughts about this project, so please feel free.

7 Comments

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