Somehow, TA-ing a course entitled Food & Communications got even more enriching than it already has been; I had the fortunate opportunity to join the professor and 8 students in the Jura for three days of critical exploration to "gain an in-depth understanding of France's relationship to local foods, taste, and 'terroir'" as we "follow[ed] the renowned Comté cheese from cow to consumption." Talk about embracing "eating well".
We arrived in a small town three hours Southeast of Paris around 11am. Once we settled into the gite, French taste educator Claire Perrot led us through a study of "taste" and its implications by all the senses.
Following our leisurely déjeuner, we went out for a hike led by the gite's botanist. He not only explained the Jurassic history of the region but pointed out edible plants as well, most notably, stinging nettles.
While we had our second round of taste education, the botanist cleaned and prepped the stinging nettles we'd collected for two dishes. We prepared dinner after, and set the table with bouquets of wild flowers.