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
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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

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