{"id":6378,"date":"2017-11-13T11:33:34","date_gmt":"2017-11-13T16:33:34","guid":{"rendered":"https:\/\/blog.massfolkarts.org\/?p=6378"},"modified":"2017-11-14T14:42:51","modified_gmt":"2017-11-14T19:42:51","slug":"food-land-sea-2017-lowell-folk-festival","status":"publish","type":"post","link":"https:\/\/blog.massfolkarts.org\/index.php\/2017\/11\/food-land-sea-2017-lowell-folk-festival\/","title":{"rendered":"Food from Land &#038; Sea: 2017 Lowell Folk Festival"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6395 size-full\" title=\"Millie Rahn, Geetha Raja and her daughters SHuruthe and Laya. Photo: Anantha Kondalraj\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Geetha-and-daughters3.jpg\" alt=\"\" width=\"500\" height=\"277\" srcset=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Geetha-and-daughters3.jpg 500w, https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Geetha-and-daughters3-300x166.jpg 300w\" sizes=\"auto, (max-width: 500px) 85vw, 500px\" \/><\/p>\n<p><em>Guest blog by Millie Rahn<\/em><\/p>\n<p>Harvest is past and Thanksgiving is upon us, the perfect time to recall recipes and stories, and celebrate the traditions that make us who we are as individuals, families, and communities. We do this in kitchens, at tables, or in other formats where we remember and reflect on the foods we eat, the ways we acquire and prepare them, and the symbols and meanings they have for us, past and present.<\/p>\n<p>As a folklorist, I&#8217;m still savoring the bounty of summer&#8217;s riches showcased and shared at regional festivals, particularly in Lowell in late July, where I curate and present the foodways demonstrations. The foodways stage at this year&#8217;s 31st event was a festive sampling of tastes, cultures, techniques, and stories featuring foods with ties to land or sea.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6397 size-full\" title=\"Signage and serving samples. Photo: Anantha Kondalraj\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_serving-samples-and-sign.jpg\" alt=\"\" width=\"250\" height=\"323\" srcset=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_serving-samples-and-sign.jpg 250w, https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_serving-samples-and-sign-232x300.jpg 232w\" sizes=\"auto, (max-width: 250px) 85vw, 250px\" \/><\/p>\n<p>Foodways complemented the larger <a href=\"http:\/\/lowellfolkfestival.org\/about\/folk-craft-area\/\" target=\"_blank\" rel=\"noopener\">folklife area theme of coastal and inland traditions<\/a> exemplified by tradition bearers who produced items such pottery and baskets used to gather and\/or store foods, or the quahog and other shells that are turned into wampum by Wampanoag and Narragansett artists, or ship\u2019s wheels, horse saddles, and blankets for gathering and transporting foods, or temple ornaments used in the blessing of the bounty.<\/p>\n<p>On the makeshift kitchen stage, both home and professional cooks talked about their individual history and culture. Each assembled a recipe while sharing stories of their homelands and the foods they grew up with, and recipes they adapted and maintain here, and then let audiences sample the finished fare\u2014from Lithuanian pickles to Caribbean and Asian poultry and seafood, rounded off with Southwest chili adapted to coastal New England.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6392 size-medium\" title=\"Irina Malasauskas making Lithuanian pickles. Photo: Anantha Kondalraj\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Irena-1-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Irena-1-200x300.jpg 200w, https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Irena-1.jpg 640w\" sizes=\"auto, (max-width: 200px) 85vw, 200px\" \/>\u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6384 size-full\" title=\"Irina Malasauskas holding up jar of Lithuanian pickles. Photo: Anantha Kondalraj\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Irena-holding-up-jar.jpg\" alt=\"\" width=\"200\" height=\"300\" \/><\/p>\n<p>Irena Malasauskas emigrated from Lithuania, where her mother always kept wooden barrels of pickles and of sauerkraut in their kitchen. Now Irena makes pickles regularly, keeping them in plastic and glass jars, and even assembled ready-to-eat ones in plastic bags. Pickles, we learned from Irena\u2019s husband and from her granddaughter visiting from Germany, don\u2019t last long in the Malasauskas household.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6386 size-full\" title=\"Geetha Raja (center) with daughters Shuruthe and Laya. Photo: Anantha Kondalraj\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Geetha-and-daughters2-1.jpg\" alt=\"\" width=\"450\" height=\"288\" srcset=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Geetha-and-daughters2-1.jpg 450w, https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Geetha-and-daughters2-1-300x192.jpg 300w\" sizes=\"auto, (max-width: 450px) 85vw, 450px\" \/><\/p>\n<p>Geetha Raju, originally from Tamil-Nadu in southern India, made a South Indian shrimp curry, ably assisted by her daughters, Shuruthe and Laya, who are learning the family traditions of cooking and baking. While Geetha here uses tinned coconut milk, she noted that at home in India, which she visits as often as she can, they simply can go outside and pick a coconut off a tree. Laya wants to go into the culinary arts; I suspect we\u2019ll be seeing more of her on the Lowell foodways stage.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6388 \" title=\"Chef Gaitskell Cleghorn, Jr. slicing vegetables. Photo: Karen Kosko\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_chefGates.jpg\" alt=\"\" width=\"369\" height=\"510\" srcset=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_chefGates.jpg 450w, https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_chefGates-217x300.jpg 217w\" sizes=\"auto, (max-width: 369px) 85vw, 369px\" \/><\/p>\n<p>Gaitskell Cleghorn, Jr., known as \u201cChef Gates,\u201d teaches culinary arts in an after-school program for middle school students. He and his partner, Mika Brinson, have Jamaican roots. They talked about the variety of fresh ingredients in Jamaica, where chicken is widely available, either in shops or raised in backyards, and the ease of the cooking and eating on the beach or on rafts in the water in a mild climate. They, too, used coconut milk for their chicken dish, while giving tips on slicing vegetables safely and easily, and quizzing the audience on culinary knowledge and the science of cooking.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6389 size-full\" title=\"Han-Ting Lin talking about Taiwanese fish marinades. Millie Rahn on right. Photo: Karen Kosko\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Dr-Lin.jpg\" alt=\"\" width=\"450\" height=\"344\" srcset=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Dr-Lin.jpg 450w, https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_Dr-Lin-300x229.jpg 300w\" sizes=\"auto, (max-width: 450px) 85vw, 450px\" \/><\/p>\n<p>Han-Ting Lin is a physician from Taiwan where, she says, fish is a staple in markets and\u00a0\u201cis a <em>must<\/em>\u201d at New Year\u2019s Eve dinner. As an oncologist and enthusiastic home cook, she advises \u201ceverything in moderation\u201d and talked of the benefits and ease of preparing simple, healthy, and inexpensive meals from scratch, especially in a wok.\u00a0 She uses a square-bottomed wok that she brought from Taiwan, but noted similar ones are available in Boston\u2019s Chinatown and can be used on either electric or gas stovetops without an adapter. She shared her favorite fish marinades, which she served on different days with squid and salmon&#8211;a commercial Korean barbecue sauce, and her own blend: 1 cup olive oil, a \u201cbig ginger root,\u201d and 1 \u00bd tablespoons bottled curry powder.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6390 size-full\" title=\"Chili Sisters Viola Solano &amp; Patricia Hazard. Photo: Karen Kosko\" src=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_chili-sisters.jpg\" alt=\"\" width=\"450\" height=\"416\" srcset=\"https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_chili-sisters.jpg 450w, https:\/\/blog.massfolkarts.org\/wp-content\/uploads\/2017\/11\/MRblog_chili-sisters-300x277.jpg 300w\" sizes=\"auto, (max-width: 450px) 85vw, 450px\" \/><\/p>\n<p>Patricia Hazard and her sister Viola Solano, dubbed the \u201cChili Sisters\u201d onstage, made two kinds of Southwestern chili from their mother\u2019s recipe originally from New Mexico, whence they ordered the special chili pepper ingredients for the Southwest flavor they remember from childhood. One sister likes beans in her chili; the other does not, but the basics are the same and each has been making her chili recipe for decades in coastal New England.<\/p>\n<p>Catch us next year at the 32<sup>nd<\/sup> Lowell Folk Festival, when our foodways theme will be FLATBREADS &amp; WRAPPED FOODS. Flatbreads, often called pancakes, can be served \u201cas is\u201d or topped, or wrapped and filled with sweets or savories. Whether you call them ploys, hoe cakes, crepes, blintzes, chapattis, johnnycakes\u2026they\u2019re delicious. Come taste for yourself.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Guest blog by Millie Rahn Harvest is past and Thanksgiving is upon us, the perfect time to recall recipes and stories, and celebrate the traditions that make us who we are as individuals, families, and communities. We do this in kitchens, at tables, or in other formats where we remember and reflect on the foods &hellip; <a href=\"https:\/\/blog.massfolkarts.org\/index.php\/2017\/11\/food-land-sea-2017-lowell-folk-festival\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Food from Land &#038; Sea: 2017 Lowell Folk Festival&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,73,1],"tags":[],"class_list":["post-6378","post","type-post","status-publish","format-standard","hentry","category-festivals","category-foodways","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Food from Land &amp; Sea: 2017 Lowell Folk Festival - Keepers of Tradition<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.massfolkarts.org\/index.php\/2017\/11\/food-land-sea-2017-lowell-folk-festival\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food from Land &amp; Sea: 2017 Lowell Folk Festival - Keepers of Tradition\" \/>\n<meta property=\"og:description\" content=\"Guest blog by Millie Rahn Harvest is past and Thanksgiving is upon us, the perfect time to recall recipes and stories, and celebrate the traditions that make us who we are as individuals, families, and communities. 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