Week 10

     My current event this week focuses a little on how food is made, this article comes from Spain, and talks about a factory that makes artisanal cheeses at the Queseria Sierra Crestellina. This article ultimately relates to my topic because I really wanted to focus on how food was made in other countries and look into recipes and the ingredients. This article helps answer my question of where the food is made. Although, this is a factory, it is a family-owned factory that a man named Juan Ocana inherited from his parents. The goats that are used only feed on natural grass, which helps with the healthiness of the food. The milk from the goat is then used to make cheese, soap, and yogurt. I thought this article was also interesting because of the picture of the lady working in the factory because it shows how the factory looks very simple and clean and that says a lot about the country to show how they produce mass amounts of food instead of just coming from small farms or small produce markets. Usually in America you would see factories being dirty, and very busy and chaotic, whereas this makes Spain’s factories look a lot more appealing. 

      My progress this week was a little slow, I mostly just assessed my own timeline and thought about what I still needed to accomplish before the end of the project. Though also this week I looked into the differences between Mexican and Spanish cuisine. I found out how to distinguish between the two types of food. In Spanish foods the main types of meat are lamb, pork, beef, and rabbit, also cheese, rice and vegetables are staple items in recipes. Mexican main ingredients are avocados, chilies, and salsa. Another main difference between the two types of foods is what they consider “tortillas”. In spanish countries and tortilla is said to mostly be like an omelet. Whereas, in Mexican cuisine a tortilla is made of corn and is served flat, they can be fried, and used as taco shells. One last difference is that Spain is very sea-food based, especially in the south of Spain, and Mexico focuses on having beans, or “frijoles”, at almost every meal of the day.