I like to think of myself as an unofficial ambassador for the Basque wine, Txakolina. Apart from making it a chapter of my dissertation, which demonstrates how Euskara is used to market locally produced foods, I also just love drinking it. So, when this libation is celebrated right here in Reno at Craft Wine and Beer, it’s time to make some noise!
This year, Craft Wine and Beer’s Txakolina Fest will be on Friday, May 25th from 5-9pm. Ty Martin and his crew put on this Basque-inspired event, and seem to amp it up every year. Here is his sneak preview of what is to come this Friday:
Between graduation parties, the first BBQ’s of the season, and all the yard work (so much yard work), we also cram in a bunch of seasonal events, and my favorite event we do might just be TXAKOLINA FEST! It’s always a hustle to get the fresh vintage of our favorite Basques wines to Reno before everyone checks out for summer, but the stars aligned this year. For your sampling pleasure, we’ll be pouring AT LEAST six Txakolina from Bizkaia, Getaria, and Alava alongside various Basque ciders. Glasses can be had all evening on Friday, May 25th, from 5pm until close with a more formal(ish) flight offering from 5p-7p. We will also smoke some chorizo from Villa Basque down Carson way. Rumor has it that some dancers from Zazpiak Bat may be just loose enough by the evening to cut a rug and show you a few steps. Lastly, in the spirit of Basque competition, we’ll have a “Best Porron Pouring” contest and lots of dancing as the night wears on. Ladies, bring your best war cry!
For the oenophiles and foodies out there who would like to learn more about this Basque wine, check out the headlines that list several must-try “Txakolinak“:
Decanter’s “Txakoli: The Spanish wine style you need to try in 2018”
Food and Wine’s “Thirty Roses to drink this summer”
Forbes’ “Txakoli: The Choice Wine for Spring Sipping”
Hope to see you all at Craft Wine and Beer this Friday for some Txakolina sippin’!
This semester Center for Basque Studies student, Kerri Lesh, was awarded a Bilinksi Fellowship for 2018-2019 by the College of Liberal Arts. She has been the first student from the Center for Basque Studies to be awarded a Bilinski Fellowship. A reception was held for the eight awardees who were announced May 3rd. Associate Dean Jane Detweiler presented the awards after a short welcome speech provided by Dean Debra Moddelmog. The previous year’s recipients were present to share their work with a poster presentation as they noshed on cookies and fruit.
Kerri was awarded $30,000 to support her in writing her dissertation, which focuses on the use of Euskara alongside the marketing of local gastronomic products of the Basque Country.
Russell J. and Dorothy S. Bilinski’s goal in life was to be independent and challenged intellectually. They strongly believed in people being self-sufficient, ambitious, and above all, responsible. Both Russell and Dorothy were true intellectuals, as well as being adventuresome, independent and driven. Russell was a researcher, academician, and an entrepreneur. Dorothy was an accomplished artist and patron of the arts. Russell and Dorothy believed that education was a means to obtain independence, and this is the legacy they wished to pass on to others.
In furtherance of that goal, when Russell and Dorothy died, they left a significant gift for the formation of a nonprofit corporate foundation. The Bilinski Educational Foundation seeks to fulfill this legacy by providing fellowship funds for post-secondary education for students who have demonstrated, and are likely to maintain, both the highest academic achievement and good moral character, but who lack the financial resources to complete their post-secondary education.
Martin Hotel to Add Second Location in Carson City
The Martin Hotel in Winnemucca will now open a second location in Carson City. The restaurant’s owner, John Arant, told the Nevada Appeal that Carson City and the Martin would make a good match. The Carson venue will feature the same menu as the Winnemucca restaurant, and the dining rooms will also be identical, including photographs by Linda Dufurrena, and paintings by Gordy Glazier and Teddy Swecker. Arant expects to employ 25 people or so at his new locale. More information about the new restaurant is available in this article in the Nevada Appeal. On Egin!
Before heading across the better half of the continental USA, I had a chance to reintegrate with a little action in Washington DC just a couple of weeks ago. I was nervous and excited to chair, present, and co-organized, alongside Anne Lally, the panel “Taste and Terroir as Anthropological Matter” at the annual American Anthropological Association meeting. My panel was titled “The sociolinguistic economy of terroir: constructing and marketing identity in the Basque Country”. In this paper I discussed how the concept of terroir was directly and indirectly translated into Basque within various gastronomic contexts. The result was to show how this multi-faceted concept of terroir provides a lens for looking at which components become most salient to Basques in the process, and what that in turn shows about the values portrayed in social, linguistic, and gastronomic production.
It was an amazing opportunity as I was luckily enough to secure Amy Trubek, one of my academic idols and author of “Taste of Place; A Cultural Journey into Terroir”. It was well attended with questions to follow that provide further food for thought. Afterward, it was everyone to the bar for a round of drinks, which was my favorite part-not because I love wine, but because it is at these AAA meetings that I feel I have found my academic family. Cheers, and stay tuned to see what becomes of the panel! Rumor has it, it’s not over yet…
Kerri Lesh has spent the past calendar year conducting fieldwork in the Basque Country. Her research investigates how various components of Basque gastronomy promote cultural and linguistic maintenance. She has spent a significant amount of time living in San Sebastian, and also in Elorrio, learning about viticulture practices while improving upon her Basque language skills. Kerri presented a portion of her research at the Food Studies conference in Rome, Italy this October. She has also chaired and co-organized a panel that will be featured at the forthcoming annual American Anthropological Association, to be held in Washington D.C. this November. Kerri will return to the Center for Basque Studies in January 2018 to write her dissertation. We can’t wait to have her back. For now, we leave you with some photos of Kerri during her fieldwork. Although it’s tough work, I’m still envious of all the food and drink she’s had the chance to enjoy!
Kerri with Joseba Lazkano from Gaintza Txakoli
Kerri with Elena Arzak
Kerri with Hilario Arbelaitz in Zuberoa
Last Saturday, the 23rd of September, we celebrated the annual Basque Ladies Luncheon at the restaurant, Louis Basque Corner. It is an essential event for all the Basque ladies in Reno and its surrounding areas. A unique occasion to gather together, and when there’s food on the table of a good restaurant, it is even better!
The event began at 11.30am, and the restaurant was pretty full when we arrived. The ladies, with their Lauburu necklaces -in all sizes and colors- were conversing, laughing, and loving each other’s company, some of them, the bravest ones, were drinking Picon Punch. The talented ladies Judy Mendeguia and Joanie Test shared their beautiful handmade horseshoes and crosses with us, such beautiful and exceptional artwork made with so much love and passion. The Center for Basque Studies didn’t want to miss out on the opportunity to show and share our latest publications with the ladies. The reception of our books was incredible, thank you so much!
Around noon we began having lunch, and the menu was delicious. The traditional Basque family-style lunch included soup of the day, French bread, Basque beans, salad, French fries, an entree, and a complimentary glass of house wine or a soft drink, and coffee. They set up an area for us and they treated us phenomenally.
Unfortunately, this lunch wasn’t the same without our beloved, Florence Larraneta Frye who was unable to attend. She is an amazing Basque woman who made the endeavor of the Basque Ladies Luncheon a reality, a dream come true. It is also worth thanking Kate Camino for maintaining the spirit and us ladies together.
Till the next time!
Kerri Lesh, a PhD candidate at the Center in sociolinguistics and anthropology, recently posted on the Society for the Anthropology of Food and Nutrition (SAFN) blog. In “Size Matters: How Semiotics is Making History in the World of Wine,” Lesh discusses the recent agreement on the part of Rioja winemakers to accept a separate designation whereby the Rioja wines of the Basque province of Araba/Álava are clearly demarcated from other wines within the overall Rioja brand.
What’s more, as noted in the post, Lesh has also co-organized, alongside Anne Lally, and will chair the panel “Taste and Terroir as Anthropological Matter” at the forthcoming annual American Anthropological Association meeting, to be held this November in Washington D.C.
Read the full post here.
The Provincial Council of Bizkaia is one of the sponsors of the forthcoming Foodies Festival in Edinburgh, Scotland (This Friday through Sunday, August 4-6), in part to celebrate a new direct air link between the capitals of Bizkaia and Scotland.
As part of the activities, which will attract around 25,000 visitors, there will be a stand showcasing Basque food and wine production as well as the restaurant industry. The stand will be serving 13 different dishes and there will be Basque music and talks about Basque culture in general.
Two specifically Basque-themed events will be part of the official festival agenda:
Aitor Garate from Asador Etxeberri Erretegia (No 6 in Top 50 Restaurants in The World) will be speaking at the Chefs Theatre on Friday and Sunday.
‘Bizkaiko Txakolina’ An Introduction to Biscay Wines in the Drinks Theatre at 4:30 pm on Friday, Saturday, and Sunday.
The other day, while looking for information on Basques in Northern California, I came across Piment d’Ville “a sweet, spicy Basque red chile.” Apparently, a group of Mendocino locals has begun growing and harvesting espelette peppers, and as they put it:
The spice has gradually replaced black pepper in everyday Basque cooking. We find ourselves using piment d’ville on everything from popcorn to simple roast chicken or in a red chile cream sauce. It also works well with chocolate or on a cocktail glass.
The company sells the peppers ground into different spices, from a sea salt mix to smoky or spicy jars of the chile. Their website even includes delicious sounding recipes, can’t wait to try them out for myself!
For those of you who have been to the Basque Country, I’m sure you’ve seen espelette peppers everywhere, in markets but also hung outside homes to dry. They are fundamental to Basque cuisine and it’s great to see it spread to another corner of the globe. Try the spice out in your next recipe, it won’t disappoint!
Check out a short but interesting interview with star Basque chef Eneko Atxa, who not only runs Azurmendi just outside Bilbao, but also has a more informal London restaurant, Eneko.
We picked up on a couple of things he mentions and think they’re pretty important when it comes to understanding Basque culture. For Atxa, “Basque people are born around the dinner table. We are unique in that when we are eating we are also speaking about our dinner; we are just crazy about our food and it dominates our conversations every day.” So true! It’s one of the first things those of us not born into Basque culture notice when hanging out with Basques on their own terrain … they not only love preparing and eating food, they love taking about it as well, while they are actually eating it! And just a heads up for anyone who didn’t know, if you ever get invited into someone’s home in the Basque Country for a meal, be sure to compliment the chef early on into the meal (“Zer goxoa!” “How tasty!”)…
Atxa continues: “my mother and grandmother always showed me the importance of the kitchen and healthy eating, and giving pleasure through food. I understood that it could be one language that could translate and transport people to a space and a culture.” Food as a language! What a great idea! Of course, we as humans communicate through food. It’s one way we transmit our tradition, culture, and love… in fact, what better way to do that than by sitting round a table enjoying great food, great conversation, and great company? Isn’t this the very basis of society, sitting down and sharing common sustenance? We think so!
See the full interview here.
If you haven’t already done so, be sure to take a look at Hasier Etxeberria’s On Basque Cuisine, a publication of the Etxpeare Basque Institute free to download here.