Word: foodes
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...idea for UC study breaks was conceived by freshman West Yard representative Ivet A. Bell ’13. The next UC study break is scheduled for Thursday night in Mather dining hall and will feature food from Boloco. The freshman East Yard and Eliot House will host UC study breaks in the coming weeks, according to Bell...
...seasonality or green-market agnostic, as I am, you may not even know what a ramp looks like. I didn't for a long time, even as a professional food writer. I had some vague notion of them being some kind of wilted green, which isn't too far off the mark; they have a bulb at one end, long green stalks like leeks and leaves at the top. They taste somewhat garlicky. A nice enough plant, you might think, but nothing to get worked up about, right...
...Angeles. "They taste wild to me, like an intense, pungent onion flavor mixed with the forest." "Ramps are a spring treat that have a quick season and are much better-tasting than cultivated leeks, scallions or chives," says Mark Fuller of Seattle's Spring Hill, one of Food and Wine's best new chefs last year. "Our guests also get excited for ramps." But does he think the humble ramp warrants this much hoopla? "Overvalued? Not to me," he says. (See the top 10 food trends...
Ramps are further proof, if any were needed, that food isn't just food anymore. I don't actually believe ramps are any better or more wild-tasting than garlic chives or 860 other related wild onions that nobody pays attention to. If you take any random greens and pickle them and serve them with soft-shell crabs, or sauté the leaves in butter and put them atop incredible pancetta and artichoke spaghetti, of course it will be good! Ramps are like the foraged-greens version of stone soup...
What makes ramps ramps is not their flavor, you see, but their cultural value. David Kamp, the author of The Food Snob's Dictionary, offers this explanation to TIME: "The ramp is not a salad green, but it is a green vegetable, and it is the first legitimately green thing that appears from the ground in April, a month that, in terms of farm yield, is otherwise an extension of winter. For food snobs, therefore, ramps are overcelebrated and overly scrutinized, like the first ballgame played in April, even with 161 more games ahead." (See how gourmet food is making...