My wife sent me this interesting article about the migration of snails to Ireland. The article, which summaries this study in PLOS ONE, concludes that a specific species of snails made its way from the Eastern Pyrenees to Ireland maybe 8000 years ago. Granted, today, the eastern part of the Pyrenees is not Basque — […]
A colleague sent me this link for The Splendid Table, where they featured a story from The Perennial Plate, which follows Daniel Klein and Mirra Fine as they travel the world to explore how people eat and how their food is made. The most recent episode took them to Spain, where they made a stop […]
I just got back from Florida for a work trip. One night we went to a sushi place (though I’m not a fan of sushi) and, to my surprise, one of the beers on the menu was called “Jai Alai IPA“, brewed by Cigar City Brewing of Tampa. It was a good beer, not disappointing […]
My wife’s grandmother’s cookbook had this clipping from a newspaper, probably from Salmon, Idaho. Anyone know roughly when this would be? There was no date in the saved clipping. Baking your own Sheepherder’s Bread Many Basques still enjoy baking the dome-shaped loaves of sheepherder’s bread at home, like Anita Mitchell. She gave us her recipe […]
I’m a little behind, as usual, but I wanted to bring to everyone’s attention two articles that recently appeared about the Basques in the American West. The first, Herding Sheep in Basque Country (Idaho), appeared in the New York Times last month and describes the Basque sheepherding experience via a chat with Henry Etcheverry, a herder […]
At a recent conference, I met a student, Ane Lasa, from the Basque Country, who mentioned she had taken her Finnish colleagues on a pintxos tour through Donosti. The tour consisted of the best pintxos at the best bars, as determined by Ane’s ama. Ane graciously shared the list with me, and I’m sharing it […]
TWO YOUNG COOKS WIN IV SAMMIC SCHOLARSHIP TO COOK WITH BASQUE CHEFS Earlier, I posted about the previous BasqueStage contest for young cooks to work with world-renown chefs in the Basque Country. Well, the 4th edition of the contest has just been decided and two new young men will be joining Chef Berasategui. The following […]
Anyone who has spent any time with anyone Basque knows how central the role food has in the culture. Just visit Donostia and wander la Parte Vieja, sampling pintxos to all hours of the night or partaking of any of the wonderful restaurants and you’ll see what I mean. Donostia is home to more Michelin […]
Over the last maybe 10 years, my dad has really taken to making some traditional Basque foods. When I was a kid, he didn’t cook at all — typical dinners prepared by dad involved stove fires. But, now that he has a bit more time, he’s found his specialties, especially tortilla española. Along with mom’s […]
“No mus.” “Envido.” “Hordago!” Words fly as they gathered around tables, four men huddled around each one, cards changing hands as fast as chips changing sides. These men, most of them immigrants from the Basque Country who started their lives in the United States as sheepherders, were now celebrating one of the youngster’s birthdays. After […]
