Team Fieldwork: Oyster Eating

Tasting and eating are important methods for my research, and I’ve made sure that eating oysters forms a part of my research on climate change and oyster farming on Cape Cod for BU’s Pardee Center for the Study of the Longer-Range Future. That fieldwork continued this week at a team effort oyster tasting with another…

Cleanliness and Animals: Quality Cheese at Blue Ledge Farm

What makes ‘Quality Cheese’? This question, if posed to 100 people, would yield 100 unique responses.  Each individual’s conception of quality in cheese is informed their personal history, taste, intersectional identities (gender, skin color, class, etc) and role in the cheese production and consumption process (i.e. cheesemaker, -monger, or eater).  In this blog series, I…

Eating is Learning: Oysters

From my first class at Boston University’s program in Gastronomy, one of my core research principles has been that eating is learning. There are many ways to conduct food studies field work, and I respect researchers who retain dietary preferences of any kind in the field.  But in my field work, I choose to incorporate eating…

The Maker and the Milk: Quality Cheese at Twig Farm

What makes ‘Quality Cheese’? This question, if posed to 100 people, would yield 100 unique responses.  Each individual’s conception of quality in cheese is informed their personal history, taste, intersectional identities (gender, skin color, class, etc) and role in the cheese production and consumption process (i.e. cheesemaker, -monger, or eater).  In this blog series, I…

DonutPoetry Project

In the fall of 2017, I created a collaborative Instagram project on Donuts and Poetry.  After taking a picture of a donut, the collaborator would write a poem about their experience eating the donut.  With this project, I aimed to get people thinking and writing about their food, and demonstrate how much there it to…