All posts by Crystal Cun

About Crystal Cun

Crystal Cun ate and earned her way through a master’s in Food Culture and Communications from the University of Gastronomic Sciences in Pollenzo, Italy. For one year, through March 2011, she was awash in a sea of olive oil, photojournalism and sustainable food production. Prior to this peripatetic European adventure, she worked in research at the Federal Reserve Bank of Chicago and studied economics at Cornell University in Ithaca, NY. At the moment, she is a student in the Culinary Techniques program at the International Culinary Center. She lives in Brooklyn, New York and works at W&T Seafood, a family-run seafood distributor specializing in premium oysters. Sometimes this requires abundant amounts of research with wine and oysters. She also works as a consultant for FRESH, an indie documentary about the farmers, activists and entrepreneurs who are reinventing our food system.

Hiking and Ruminating the Italian Alps

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Clockwise: Mural of a mountain goat and cow outside Fratelli Lussiana creamery, fresh wheels of cevrin in warm room, foothills of Piedmont, aging wheels of cevrin in cold room

A couple weeks ago while on the Piedmont stage, our class visited Fratelli Lussiana creamery, a cheese producer in Giaveno, about 35 km west of Turin. The primary cheese they produce is cevrin di Coazze, made with half goat and half cow’s milk and aged for 3 months. At the time, I was tired, hot and not in the mood to see yet another farm, but we all fell headlong in love with this cheese producer. After showing us an overview of the cheesemaking process and aging rooms, the lovely Lussiana siblings piled us into a hay-filled tractor and trundled us up a narrow, rocky mountain path, while we tried to keep our balance, yodeled and ducked under overhanging tree branches. Once we reached the mountaintop farm, we were greeted by a herd of seriously dexterous goats, placidly ruminating cows, and the friendliest donkey in the world (who kept sneaking into photos and nuzzling for attention). The farm caretakers welcomed us with fresh wheels of cevrin, salame, bread and red wine, and we ate cheese next to the animals who produced the milk for it, as the sun went down over the Italian Alps. It was one of the best days of my life.

Determined to recapture some of that high, some of my classmates decided to contact Fratelli Lussiana and ask if they would allow us to return for a second visit. Only, this time we wanted to see the cevrin making process, which happens every morning at 6 am. With the 90 minute drive from Bra, this meant that we would be setting out on a 4:30 am road trip. Totally worth it!

After duly waking up at a rather uncivilized hour, the first challenge was figuring out how to get back to the creamery. We were armed with an address of questionable accuracy (the GPS was telling us to go to a different town) and also a phone number. To complicate matters, no one present was terribly fluent in Italian. So, over the next hour, we called three times, and using an amalgamation of broken Italian and French, managed to get within a few streets of the creamery. As we drove through Giaveno, desperately looking for familiar landmarks, we spotted an elderly gentlemen walking briskly down the street. I rolled down a window and asked him for directions to Fratelli Lussiana, and he broke into a toothy grin and began to wave wildly. Seeing our blank reactions, the man said, “You know what, I’d better just point out the way myself, do you mind if I hop in the car?” And before I knew it, I was scooting to make room for a swarthy Italian man in the backseat. We explained that we were students at the University of Gastronomic Sciences, interested in cheesemaking, and he said “Ah yes, of course! Who do you know of the Lussiana brothers? Oh Luigi, yes I know Luigi!” Within a few minutes, he had steered us to the creamery. We thanked him for his help and asked if he needed a ride back. “No no, I walk a lot, 20 km a day! I’ll be just fine.” He stuck his head into the barn to say hello to Luigi, and sauntered off back into town.
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The Italian Work Ethic

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Me: “I’m sure Italians are very hardworking people!”

Italian: “Don’t be silly, all the hardworking Italians are already in the U.S.”

After I announced my move to Italy and the initial excitement had subsided, the jokes started rolling in about the work ethic of Italians and southern Europeans in general. I reassured myself that I’d be living in northern, rather than southern Italy, and surely it would be nice to take a break from the frenetic pace of American work habits? I mean, who needs to run errands between the hours of 12:30 and 3:30 pm anyway? (Most Italian businesses are closed closed in the afternoons, on Sundays, and often on Saturdays and Mondays as well.)

Anyway, I try to keep an open mind and not simply exaggerate stereotypes, but had to lol (with chagrin) at the NYT’s latest article on Italian work culture, “Fiat Pushes Work Ethic at Italian Plant.” Read it and weep:

Even some workers here in Pomigliano, Fiat’s lowest-producing plant, complain of ingrained bad habits, citing peers who call in sick to earn money while working another job or skip work with a fake doctor’s note — especially when the local soccer team is playing.

Now, fresh from rescuing Chrysler in the United States, Sergio Marchionne of Fiat is pushing these workers to be more devoted to their jobs, mirroring a larger effort by the government to improve Italy’s competitiveness and reduce its debt through austerity measures.

But shifting a culture toward work and closing the divide with Italy’s northern neighbors won’t be easy. Embedded for generations here — and on other parts of Europe’s often-sweltering southern rim — is a lifestyle that values flexibility for workers.

To some, Fiat is drawing the curtain on a humane working life.

“He wants to impose American-style standards,” Nello Niglio, a factory worker, said of Mr. Marchionne’s requirements to work longer hours and cut back on absences. “But too much work is going to kill our workers.”

Oh No, American-style standards! Pomigliano is near Naples, in the southern half of Italy, where poverty levels, unemployment and mafia strength are much higher than northern Italy. When I jokingly asked (northern) Italians why they don’t simply secede and leave their poorer southern cousins behind, they replied seriously that the separatist party Lega Nord was effectively trying to do just that.

And in case you think Fiat is trying to make too many changes at once, they do acknowledge the importance of Italy’s national past-time:

Just last month, Fiat erected large television screens inside the factory when Italy played in the World Cup to encourage employees to come to work, said Mr. Nacco, the longtime worker there. Still, some people did not show up. “And Fiat was paying us to watch the game,” he said.

The productivity of GM workers is starting to look pretty good right about now.

WWOOF Italy: Will Work For Food

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Barbialla Nuova farm

Have you ever been curious about what it’d be like to live on a farm? Want to travel to new places? Learn about healthy, sustainable agriculture? Interested in communing with nature and taking a break from the hectic pace of urban life? Does the idea of manual labor in exchange for food and shelter sound appealing? Then you might want to check out the World Wide Opportunities on Organic Farms (WWOOF).

I first discovered WWOOF a few years ago when a friend was exploring it, and at the time, I brushed it off as the most SWPL thing I’d ever seen. (Hypothetical parental reaction, “Uh, you’re doing what? How many of your ancestors have worked in the fields so you don’t have to?”) I am still well-aware that the phenomenon of well-educated people going back to the farm is quite hipster, but I’ve come to think that this is exactly what we need. There are so many problems with our food system that begin at the farm level; shouldn’t we be encouraging bright graduates to become environmental stewards at the ground level?

Starting next week, we have about six weeks of summer break. I am traveling for some of this but can’t afford to travel for all of it, so I revisited the WWOOF site and decided to register. WWOOF registration for a year costs about 30 euros, and gets you health insurance coverage and access to the official WWOOF farm list for your country of registration, along with access to the WWOOF Independents list. I signed up for WWOOF Italia to minimize travel costs, and also because I hope to improve my Italian by immersing myself with an Italian family.
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Food in Pop Culture Through the Lens of Marshmallow Peeps

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“You might be too distracted to notice the first time through, but there is actually a lot of food imagery used in the Telephone music video.” And so, for the first time, I scrutinized a Lady Gaga video not for the outrageously skimpy outfits, but for the usage of food items. At the end of the ten minutes, our class was taken aback at the number of product placements in the film short. “It’s just a big ad for Virgin, Honey Buns and Polaroid, isn’t it?” The video makes frequent use of ersatz, convenience products like WonderBread and Miracle Whip. “Lady Gaga is well aware of her status as a highly commercial icon, and makes no pretense of acting otherwise. In a sense, she has tricked you into watching a 10-minute long ad masquerading as music video, one that you will now send to all your friends.” And what’s with the Diet Coke can hair rollers? In modern society, the panopticon of body image compels women to diet and lose weight, even without explicit pressure. She is trapped by both an interior and exterior prison.

Our professor was Fabio Parasecoli, from the department of nutrition, food studies and public health at NYU, and he deftly guided us through the semiotics of food symbolism and a post-structuralist analysis of consumer body image perceptions. Power relations are negotiated through the acceptance or refusal of food, and race and sex differences are mediated through cooking and eating food. Food embodies the person who prepared it, as seen in the rejection of the “AIDS Burger” in True Blood, and it can be used as cultural capital to differentiate yourself or elevate your social status. At the consumerist extreme, food is produced for a society of spectacle, with much of food programming on TV designed for people who will never pick up a knife or walk into a kitchen.
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Infrequently Asked Questions on Cinque Terre

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Overhead view of Vernazzo, on the trail towards Monterosso

What is Cinque Terre?

Cinque Terre, or “five lands,” is a series of small seaside towns in the Italian Riviera, in the Liguria region. It is widely known for being one of the most beautiful places on earth, and is recognized as a UNESCO Heritage Site. Visitors can hike the trails between the five towns and be rewarded with gorgeous cliffside views of the sea. Unfortunately, the booming popularity of the region has turned Cinque Terre into something more akin to Disneyland, particularly during the high summer season. The influx of American tourists toting Rick Steve’s guidebooks, kitschy souvenir shops and high prices has warped the towns into a bit of a tourist trap, where more English is spoken than Italian.

Where do we get a terrible night’s sleep?

I highly recommend the apartments at 9 Via Visconti. When we were looking for rooms (about 10 days before), this was literally the last room left in town, and at a rather pricey €45 per person to boot. However, the apartment was centrally located, and we’d wanted easy beach access which is available in Vernazza. Good thing our money was going towards a friendly landlord, who told us he was “very busy” when we asked if he could replace the broken fan, and that we could leave if we didn’t like the apartment because there were “lots of other people waiting for the room.” Cramped beds and stifling heat aside, there is a dance party on the beach till 1 am on Saturday nights, so you can toss and turn to the pulsating beat of Lady Gaga. Normally, I wouldn’t have minded this (I’d be out on the beach dancing), but we had decided to go hiking the next morning at 8 am…After the DJ sent everyone home, the neighbors came trooping in. As it turns out, our central hall was also the hallway leading to two other apartments, and those doors were not storage closets after all. There’s nothing like meeting the neighbors as you lie sprawled out in bed. And for the finale, a flock of curiously nocturnal seabirds began squawking noisily at each other. This symphony continued for the rest of the night, as I dreamed about the number of ways I could roast the seagulls.
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I Went To Jail For Beer

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A cackling rooster call pierced the silence, followed by the sound of quiet laughter. We stood in a courtyard ringed by oppressively institutional gray buildings, and I swiveled my head nervously as a stiff breeze blew through Saluzzo. The giggly presence of two dozen young students had attracted some attention from the residents of this casa di reclusione. In less euphemistic, non-Italian terms, that would be a prison.

“Welcome to the Saluzzo prison,” said our guide, Andrea. “I apologize for the ID screening and metal detector. As you can see, it is very difficult to visit here, but visitors are very important because they provide a window to the outside world. In return, we will now drink.”

Moving along the sidewalk, we turned a corner and were confronted with the intense smell of warm bread. We had arrived here to see the Pausa Cafe brewery project, a non-profit cooperative that works with prisons in Torino and Saluzzo in beer brewing and coffee cafe programs. The mission is to help rehabilitate prisoners and give them productive skills that they can use once no longer behind bars. The cooperative began in 2004, and has successfully employed about 30 prisoners over the last few years. None have been reincarcerated once released from prison. Currently, the Saluzzo brewery employs 3 prisoners, along with 2 non-inmates, and inmate employees are paid 900 euros per month. The brewery produces around 50.000 liters of beer annually, which is sold in Coop grocery chains, gourmet groceries, CSAs, and exported to Norway and the US.
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