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JOURNAL

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COOK SPACE FRIDAY FEELS | February Feasting

Michelle Mannix

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F E B R U A R Y    F E A S T I N G . . .

We’re still kvelling from the awesomeness that was RiRi at last Sunday’s grammys, and still reeling from Trump’s latest stab at grandstanding with the State of the Union this past week. Though 2018 is but a babe, it seems that all the topics on the table these days are somewhat heavy and, more often than not, difficult. Difficult, but never more necessary
 

Amidst all the external chaos, political, cultural and otherwise, we’re reminded of the healing power of food, something we’ve been exploring all January long during our month of wellness here at Cook Space. And though February is notoriously awful  we’ve added an entirely new lineup of dangerously delicious classes to our calendar, including Fried Chicken + ChampagneWine 101 and Donut Making among many others. And when we’re not dancing around the studio, dicing lemongrass for our Thai and Vietnamese Cuisine classes, we’ll be in the queue at City Bakery, potentially the one spot that gets even more phenomenal in February with their annual hot chocolate festival (side of pretzel croissants, please and thank you!)

 

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WHAT WE’RE MAKING

All the things on the Super Bowl Sunday Table (read, allllll the chicken)

 

WHAT WE’RE ANTICIPATING

The release of The Female Brain, by the incomparably funny Whitney Cummings

 

WHAT WE’RE READING

Mothers of Mass Resistance, and everything else on the BitchReads List this February

 

WHAT’S PLAYING IN OUR EARS

The melodious tones of Chimamamanda Ngozi Adiche as she describes her experience of Discovering America with the New Yorker

 

WHAT WE’RE APPRECIATING

Beauty in the aged - the delights of stale sourdough

 

WHAT WE’RE WATCHING

A Cook’s Remedy, the visually breathtaking series on the healing connections between food and community by Aran Goyoaga

 

WHERE WE’RE QUEUING

The Shake Shack line this coming Tuesday, where they’ll be offering breakfast tacos from Hija de Sanchez for 24 hours only (though, really, who needs that excuse?)

 

WHAT WE’RE INVESTIGATING

Whether high end chefs can make low end food

 

WHEN WE’RE IN DOUBT

We’re adding butter (to these tarts passed down from generation to generation)

 

WHAT WE’RE QUESTIONING

Whether lab made meat is really the future of food

 



T H E    C O O K    S P A C E    C R E W
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