The new course that we are beginning is the Food For Thought course, or FFT. In unit one we explored our own family history for recipes as well as found the places of origin for many plants we eat today. Our first field experience included us interviewing someone from our family about a family recipe and creating a family tree. I interviewed my mother and I learned that my favorite recipe “…has only been tradition since 1993” I chose the ingredient most common in my favorite recipe, cow! The reason why I researched this ingredient is because it was a very popular item in the union stockyard based in Chicago. The stockyard was host to many animals and was considered the meat packing center of America, right here in our city. I learned these facts from my research and the origin of the cow which was in the fertile crescent.