Menu Analysis: The Humble Feast Menu

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The Humble feast menu included beet borsht, mushroom leek risotto, kale spring salad, and peach crisp as dessert. The menu sounded great from first glance especially since I typically eat sandwiches for lunch or frozen food for dinners on the weekend. When the presenter announced where the food was sourced and produced, I felt better knowing that kind of information. I usually don’t know much about the food I eat since I eat alone and sadly don’t really care about that fact. On the table was a sheet that listed the ingredients of each dish and how to cook it. I thought it was helpful of ASUW to do this. This shows that not only are the ingredients simple, but it’s also easy to make so there is no excuse to not cook at home.

The menu included beets from the borsct, which was sourced and produced from Nash’s organic product in Sequim, WA. The borsct also contained potatoes from Rising Sun Produce and lemon juice from the Central co-op. The borsct was basically a beet soup with potatoes and some onions. I’m quite a picky eater but I’m also quite open on trying new things. I’m not a big fan of beets, but the ingredients were incorporated lovely, making the dish a great appetizer. Along with the soup, there was the salad. The salad contained kale, chard, and garlic sourced and produced from Rising Sun produce. The main entrée was mushroom risotto. The mushrooms and leeks were also sourced and produced from Rising Sun Produce though the rice was sourced from the Bean Basket. Lastly the dessert was a peach crisp. The peaches, nectarines, and apricots were sourced and produced from Tonnemaker in Royal City, WA while the oats and sugar were from the Bean Basket. I didn’t realize that it took that many sources to prepare a full meal but it makes sense.
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Not all farmers can produce a variety of food selections. Because I read the assignment before attending this event, I thought about how and where the foods were sourced and produced and it did affect the way I felt about the food I consumed. If I were to eat at a restaurant then that would be the last thing I would think about. I typically just enjoy my food without thinking much about the process from farm to table. However, I felt good eating the food at Humble Feast, knowing where the food was sourced. I liked knowing that I was eating from local farms and that I was helping society in a way. It also felt nice to let students who were part of ASUW prepare my foods. The idea of it makes me feel like I was more connected to my food. Usually I don’t know much about the food I eat and how it was prepared. But having students like me prepare food for people like themselves was a great feeling. We were all part of a small community or a big family where food was a means of communication. Food guided conversations that night and acted as an introducer. “How do you like the food”, “Did you know these foods were prepared by students like us?”, “What’s your favorite meal of the night?”—all these questions were starters of getting to know someone better. There were no cultural boundaries and everyone was treated equally. We were all eating the same food, enjoying each other’s presence. Eating together actually reduced people’s perception of inequality. I missed my parents a lot that night. It has been so long since I last had a meal with my family, where all of just ate and laughed and talked about nothing in particular. Because I am an out of state student, it’s hard for me to have meals with my friends let alone family. Moreover, I commute to school, making it even harder to have a meal with anyone. My sister left to study abroad so its just me at home and because I am alone, I tend to eat something fast and easily prepared while watching movies or going on social media. This experience at Humble Feast was a great reminder on how much I miss sitting down and eating with

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