May 2009
Lesson # 17: Egypt
During lesson # 17 of Food is Elementary, our students returned to Africa for a visit to Egypt! In this lesson students learned that the Egyptian pyramids have a realtionship to the USDA food pyramid, that the first breads were made in ancient Egypt from wheat and barley, and about some of the foods that were used thousands and thousands of years ago in Egypt that are still used today.
Rachael Learns how to blog
Every spring, I wait for that transcendent moment when everything comes together and the season hits its most refreshing, jubilant, birds a-chirping note and there's no looking back to the bleak days of winter. That moment finally arrived last night over a couple of pizzas on the patio of Franny's in Brooklyn. I was with my dear friend John, we could see the Big Dipper, the pies were expertly wood-fired and I discovered the absolutely most perfect pizza wine ever in a glass of Bonarda from Italy's Lombardia region. The 2007 Castello di Luzzano Oltrepò Pavese ($16, find this wine) is deep red and lightly frizzante with lively cherry fruit and a kick of juicy mandarin orange flavor that was incredible with the tangy tomato sauce on our buffalo mozzarella pizza. Served chilled, it's similar to a Lambrusco but not as dark and frothy, just bright and clean. And to think this is only the beginning of patio-Bonarda-star-gazing weather. —Megan KrigbaumHello!
