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Buon cibo is “good food” in Italian. To Italians, it can also mean so much more. While Italy feels so far away from us here in the Roaring Fork Valley, To Italians, it can also mean so much more.
While Italy feels so far away from us here in the Roaring Fork Valley, we are still deeply connected. Northern Italians were among the first wave of migrants who tamed this land.There were no highways, and railroads were considered state-of-the-art travel, but these settlers persevered and established themselves for generations. Their culture, work ethic and cuisine have helped create our local identity.
I am one of their descendants. My great-great-grandparents, Jeremie and Cecile Gerbaz, brought their eight children to Woody Creek from Detroit.The couple originally immigrated from a tiny village in northern Italy called Doues.They settled near Aspen and put their boys to work on their new ranch.Life was surely difficult for them, but they thrived there. Their children would go on to be county commissioners and successful ranchers.They even have a road named after them in Woody Creek.During the hard times and the good, they used food to bring the family together.
Like many large families, there were certain rivalries between siblings, but these could be put aside over wine and the breaking of bread. The winters were difficult, but the summer could be bountiful.They raised potatoes and other crops that would sustain them during the long, cold months. Polenta was a staple that I even ate while growing up.
I have always been told that northern Italians loved it so much here, because it reminded them of home. I never knew this to be true until I visited their old village, Doues, in Italy.The village is in a valley called Valle d’Aosta, which is an alpine paradise. It is nestled in the Alps and is close to Switzerland and France.The valley is heavily influenced by French, Italian and Swiss cultures. One can see these influences everywhere, from language, clothing, architecture and cuisine.
The cuisine of the region is known best for its strong and rich ingredients of polenta, potatoes, cheese, meat and more meat. Did I mention cheese? The region also produces fontina which is a creamy cow’s milk cheese, with a mild, earthy flavor with a touch of honey sweetness.It is delicious and great for melting. Fontina makes wonderful fondue, which is a regional speciality.They also have the best pizzas served in remote huts and shanties. I have been lucky enough to visit Val d’Aosta.I have distant relatives there who have stayed in touch with the American family, and they graciously invited me to their home in Doues. The area is idyllic like a pastoral dream.
Ancient villages line the valley all the way to Switzerland. The back of the Mater Horn presides over the area, and the Alps rise at impossible angles.Not only is the landscape indelible, but the food is sublime.Eating dinner is an act of grace and communion and always taken seriously.Every meal is intimate and can last hours. Supper usually begins with a light salad and several strong aperitifs.From there, it progresses to a soup, first course, second course and dessert. Wine is mandatory throughout, and a digestif and espresso are served with dessert.It is considered rude to refuse food or not clean a plate. I never had that issue, but I did cry once in a bathroom, because I feared I couldn’t eat or drink anymore.We must not forget our ancestral connections and how they still shape us.
Recipes tell tales of our struggles and triumphs, and these are my family’s stories.All recipes accompany this story.Apple Fritters(Serves four people)These are served as an appetizer.The apples must be cut small enough to cook quickly and evenly, while the breading browns. After flipping them in the frying pan, make sure to gently press down with spatula.They are slightly sweet, so they can also make a light dessert.Ingredients1 egg1/2 cup milk1/2 cup beer1 cup flour1 teaspoon sugar3 apples, sliced or cubedpinch of lemon peel, gratedpinch of saltoil for fryingDirections1.In a medium bowl, stir together egg, milk, beer, flour and salt into a smooth batter.2.
Add apples to batter and stir until coated. Let mixture stand for about 30 minutes.3. Heat oil in frying pan over medium-high heat.Drop spoonfuls of mixture and fry until both sides are golden. Serve immediately.
La Favo(Serves four people)This is a classic pasta, tomato sauce and white bean dish. You can also use fresh fava beans, but they require extra prep time.
They are ideal with short cut pasta such as ditalini, but I had a hard time finding that type. Instead, I used the “Italian Trottole” that I like so much.To experiment, you could add a splash of red wine, garlic or other kinds of creamy cheeses for different flavor possibilities. Ingredients16 ounces short cut pasta1 can northern beans6 ripe tomatoes, crushed1 can tomatoes, crushed1 shallot4 slices Italian Bread, cubed1/4 cup butter4 tablespoons butter1/2 cup Fontina cheese, sliced thinlyDirections1.Drain beans and save liquid separately. 2.Cut shallots into pieces and melt butter in large saucepan over medium heat. Stir in shallots and cook until shallots are soft and transparent.
Add crushed tomatoes and bring to boil. Turn heat down and simmer.3. Cook the pasta in water and drained liquid from beans until pasta is al dente.4. Drain pasta and add to the tomato sauce, and stir in the beans.
Turn heat to low, cover and simmer for about 20 minutes.5.Fry the cubed bread in a pan with butter until bread is golden and crispy. 6.Stir fontina cheese into pasta until melted. Top with toasted bread cubes and serve immediately.
Frecacha(Serves four people)Frecacha is a fancy way of seeing meat and potatoes. Be sure not to over boil the potatoes, as they need to hold up while you simmer all ingredients together for an hour.The cinnamon and nutmeg make this more exotic than average mean and potatoes dishes. Use those with caution.Cooking time can vary, depending on how soupy you prefer. Ingredients2 large white onions2 large potatoes, boiled and cold14 ounces beef round steak2 tablespoons butter1 tablespoon salt4 cups beef stockpinch of pepper, salt, nutmeg, cinnamon powder Directions 1.Boil potatoes in a large pot for 25 minutes. Remove from water and cool.2. Slice the onions and cook in butter over medium-high heat until they are soft and transparent.3. Cut beef and potatoes into slices and add to the pot of onions.Sauté over medium-high heat for about five minutes.4.Stir in beef stock and bring to a boil. Cover and cook on a low heat for about an hour.Stir in salt and spices. Add more to taste, as needed.Serve after fluid has browned and reduced. EntertainmentDeVotchKa goes back to its roots at The TemporaryMarch 21, 2019Buon cibo is “good food” in Italian.To Italians, it can also mean so much more. While Italy feels so far away from us here in the Roaring Fork Valley, we are still deeply connected.
Fashion is becoming increasingly digital. From instant purchasing platforms to ‘Instagram-able’ outfits, we’re all part of the game in one way or another.With a global focus on sustainability, students are required to upskill their knowledge on tech-based trends and ethical e-commerce concepts.In the future, wearable tech and smart fabrics are set to revolutionise fashion.Outlined in The State of Fashion 2019report by McKinsey, written in partnership with the Business of Fashion (BoF), “The year ahead will be an awakening after the reckoning of 2018 a time for fashion companies to look at opportunities and not just at surmounting challenges. The ones that will succeed will have come to terms with the fact that in the new paradigm taking shape around them, some of the old rules simply don’t work.
“Regardless of size and segment, players now need to be nimble, think digital-first and achieve ever-faster speed to market. They need to take an active stance on social issues, satisfy consumer demands for radical transparency and sustainability, and, most important, have the courage to ‘self-disrupt’ their own identity and the sources of their old success to realise these changes and win new generations of customers,” the report explains.
Source: USI LuganoFor the fashion industry’s fragmented and complex ecosystem, change is on the way and digitalisation is a major priority. Therefore, universities teaching digital fashion communication courses must make it theirs.That’s why Università della Svizzera italiana (USI) in Lugano, Switzerland is enabling postgraduates to find out how fashions ethical dimension and major sustainability challenges impact society, as well as how long-term socio-cultural processes shape fashion.Through the Master in Digital Fashion Communication (MDFC), you’ll have the chance to design your career and acquire communication skills to apply to the fashion industry, cutting-edge tools to interact in a digital business environment, and the cultural sensitivity to communicate in a global market.
The Master is an English-taught, two-year (120 ECTS) Double Degree offered jointly by USI and Université Paris 1 Panthéon-Sorbonne, France.To gain an insight into the fashion industry, during the last year of the programme, you’ll be required to complete a two- to four-month internship in a company of your choice.
By embarking on this venture, you will have the opportunity to create an international network of contacts and heighten your professional experience.Additionally, you will do study tours and gain additional experience in fashion’s historical districts and industry hubs in Switzerland, Italy, Spain and France.
The tours will include visits to factories, ateliers, museums and company headquarters.Valuing student inclusivity and diversity, the university encourages you to fuse your creativity with activities, initiatives and events.
For example, digital fashion communication students launched a magazine named Tablet:Zine.Known as a creative brainchild of the Master in Digital Fashion Communication at Università della Svizzera italiana, it acts as an ode to the digital aspect of the programme and recognises the growing influence of the digital world on fashion.
Instead of hitching a ride on people or animals, some bacteria may travel thousands of miles through the air, according to a new study.Our research suggests that there must be a planet-wide mechanism that ensures the exchange of bacteria between faraway places, says senior author Konstantin Severinov, a principal investigator at the Waksman Institute of Microbiology and professor of molecular biology and biochemistry at Rutgers University-New Brunswick.
Remote placesFor the study, which appears in Philosophical Transactions of the Royal Society B, Severinov and other researchers studied the molecular memories of bacteria from their encounters with viruses, with the memories stored in bacterial DNA.Bacteriophages—viruses of bacteria—are the most abundant and ubiquitous forms of life on the planet, and have a profound influence on microbial populations, community structure, and evolution, according to the study.The scientists collected heat-loving Thermus thermophilus bacteria in hot gravel on Mount Vesuvius and hot springs on Mount Etna in Italy; hot springs in the El Tatio region in northern Chile and southern Chiles Termas del Flaco region; and hot springs in the Uzon caldera in Kamchatka, Russia.In virus-infected bacterial cells, molecular memories store in special regions of bacterial DNA called CRISPR arrays.
Cells that survive infections pass the memories—small pieces of viral DNA—to their offspring. The order of these memories allows scientists to follow the history of bacterial interaction with viruses over time.Initially, the scientists thought that bacteria of the same species living in hot springs thousands of miles apart—and therefore isolated from each other—would have very different memories of their encounters with viruses. Thats because the bacteria all should have independent histories of viral infections.
The scientists also thought that bacteria should evolve very rapidly and become different, much like the famous finches Charles Darwin observed on the Galapagos Islands.The scientists want to sample air at different altitudes and locations around the world and identify the bacteria there to test the air bridge hypothesis.
They would need access to planes, drones, or research balloons.Additional scientists from the Russian Academy of Sciences; Skolkovo Institute of Science and Technology in Russia; Pasteur Institute in France; University of Santiago de Chile; and Weizmann Institute of Science in Israel contributed to the work.
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