Tag: Food/Beverage

Day 6

Today I met with Erin Chesson again, this time at Awaze Ethiopian restaurant in Cary! In her field studies work at UNC, Erin has been documenting a language from Eritrea, which is a country that boarders Ethiopia and thus has a fair amount of cultural and linguistic overlap. We shared a sampler plate of meat and vegetarian dishes, served in traditional Ethiopian fashion on top of Injera bread. You eat it by pinching the food between a piece of that bread, no utensils required. If you’ve never had Ethiopian, you should definitely check out Awaze— it’s delicious (and only 6 minutes from CA)!Over lunch, Erin walked me through the IPA (discussed in previous post) in more detail, explaining the positions of the tongue that make each sound, as well as showing me which sounds are common in English and which don’t exist in English hardly at all. As we are both interested in language acquisition, we exchanged stories of watching our young nieces and nephews learn to speak and comparing experiences studying abroad and visiting France.

I really enjoyed getting to know Erin, and I’m sure she will continue to be a valuable resource for me as I continue to look into linguistics. I might even get a chance to sit in on her section of Linguistics 101 this coming fall!

Our meal! (peep the IPA charts in the background)

 

Durham Bulls – Food/Beverage – Day 6

Today I worked with the food and beverage department, which was especially interesting today because it was State Fair Night.

I started the day by getting an overview of the food and beverage department including the concessions and catering departments. The Durham Bulls have a wide variety of food during games, which requires lots of preparation. The department uses lots of data from past years and games earlier in the season to determine how much food to buy, how much staff to have, and how much food to make. The department uses lots of statistics to prepare throughout the season.

After getting an overview of the department, I saw everything get put into action. As I mentioned earlier, tonight was State Fair Night, so we prepared the special food for the night including seasoned corn on the cob, edible cookie dough, and root beer floats. I actually got to make a root beer float myself which was really cool. Most of the work on game days is making sure that all of the concession workers are prepared and fixing any last minute issues.

During the game, the chef gave me a full tour of the two kitchens  on-site. The main kitchen is full of lots of supplies that are brought in each day. The chef makes food for all of the players (visiting team and Bulls), the front office, the grounds crew, and all the food necessary for games.

This is the root beer float that I made
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