You can also follow him on Instagram at Amuse-Bouche at on Twitter and Instagram. Geo’s blog, and listen to his podcast Table 86 wherever you listen to podcasts. If you’re interested in learning more, check out Dr. If you're a beginner blogger or an expert whose been in the field for years, this is an episode for you! Geo shares with host Kae Lani Palmisano how social media and other virtual collaboration tools can be used to build community, offer mentorship, and provide access to other career growth opportunities for underrepresented professionals. He channeled this passion into his Doctorate of Education in Educational Technology where he further researches how technology can be used to drive diversity and representation in science, technology, engineering, art, and mathematics (AKA the STEAM careers).
#A muse bouche how to#
Geo has focused on promoting Black owned restaurants, sharing recipes from the African diaspora, and giving his readers resources on how to support under represented communities in the food industry. Since starting his blog, Geo's Table, in 2014, Dr. Back in the day, when filters flooded people's Instagram feeds, he learned just how powerful of a tool it could be in building communities and how digital media as a whole could be leveraged to become a powerful platform for voices of color. You can find me on Instagram, Twitter and TikTok at Geo Banks-Weston was an early adopter of social media. If you like what you’re hearing please go support my personal work.
This show has always been a one woman band - produced, hosted, edited, and researched by your’s truly, Kae Lani Palmisano. You can also follow him on Twitter and Instagram at and you can follow him on TikTok at not sure what the future of this here podcast is, but Amuse-Bouche continues to be a monthly Muse-Letter on Substack examining life through the lens of food. If you’re interested in seeing more of Matt Hershberger’s work, go check out Better Strangers on Substack. Matt Hershberger is a writer, librarian, author of two books in the works, and a stay-at-home dad. We talk about the lobster's rise from taboo to luxury in colonial American history, we dish about bug eating and unpack how a lot of these food taboos are really just learned forms of disgust that we picked up from our society. Matt Hershberger is back to explore the world of food taboos. They’re pretty impressive to offer your guests at a fancy dinner party.What are food taboos? How are they created? And how do we break the power they hold over us? I truly hope you’ll try these little bites and enjoy them just like we did. The finished recipe is definitely amusing to the mouth with its sweet little slice of candied kumquat, one perfectly pickled, earthy baby beet, and a contrasting bite of creamy herbed goat cheese. I wanted some contrast and that is nicely provided by the herbed goat cheese. I find that basil has some of the same flavor notes as citrus which further bumped up that profile.īut I didn’t want my one little bite to be overwhelmed by sweet citrus.
I thought it would be interesting to also add an herbal component to the mix with some of the fresh basil that is always overflowing in my summer herb garden. The bright, sweet citrus notes contrast with the beets in an unexpectedly pleasant way. And one of the flavors with which they pair best is citrus. Their rich, earthy smell and taste pairs well with so many other things. Amuse bouche translates from the French as “amuse the mouth” and I think that’s an apt description for this heavenly little bite I created.
#A muse bouche free#
In this particular challenge, we were all tasked with creating recipes using pickled baby beets and I was assigned the amuse bouche which really gave my imagination free reign in the kitchen.
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