Talking Shop: Sharing my Oyster Research on Cape Cod

On a cozy October evening at the Cotuit Library on Cape Cod, I presented my research and findings from my 2018 Summer Graduate Fellowship at the Frederick S. Pardee Center for the Study of the Longer-Range Future.  Oyster farmers, homeowners, tourists, and community members attended my talk, “Cape Cod Oysters and Climate Change.” I saw…

Sign Language Frappé

The very first lesson in my Greek Sign Language class was how to order coffee.  My standard order at the time was “frappé, sweet with milk:” a frothy instant coffee beverage practically synonymous with Greek café life.  The fact that coffee was our first lesson did not surprise me one bit – my coffee order…

American Gold

I had six of them hidden in my luggage under the bed.  Mailed from the US to Germany, these 6 boxes of gold were a secret I would not share. Perhaps ‘boxes of gold’ sounds over-the-top, but they were truly precious. And anyway, the neon orange packet glowed fluorescent when I sprinkled it over the…

Quiche Must Reads

Quiche is perhaps one of the most divisive items on an American brunch menu.  I have encountered quiche as a food that is coded as female, high-maintenance, and snobbish.  What are your associations with quiche? Do you eat it? Personally, I far prefer to read about quiche than to eat it.  Here are some quiche-relevant…

Food + Trauma: “In Memory’s Kitchen”

Though only just beginning my thesis research on how food is used as a response to trauma, I have found in cookbooks several impressive examples of how people experiencing and recovering from traumatic events have used food as a means of coping with the unfathomable. In Memory’s Kitchen is a published collection of recipes, edited by…