May 11, 2015: The rites of Spring, Catalan-style

calçots April 2015

Springtime is the time when many Catalans roast an onion-like, leek-shaped vegetable called calçot over an open flame and then dip the calçots in salsa “romanescu,” an exotic auburn-colored blend of ground almonds, hazels, tomatoes, garlic, olive oil and spices. Professor Maria Antònia Martí Escayol (far left), visiting professor from the Universitat Autònoma de Barcelona, prepared the romanescu and taught her class on Catalan language and culture the whole process; now these Romance Language House (RLH) students Eber Gibby, Antonio Gómez, Celine Fuchs and Taylor Libbert are bound by allegiance to uphold this new tradition and re-enact this rite of Spring when next April 2016 rolls around! From left: Dr. Maria Antònia Martí Escayol, Kendall González, Eber Gibby (RLH ’14-’16), Lauren Baker, Antonio Gómez (RLH ’15-’16), Jacob Fling (RLH ’11), Celine Fuchs (RLH ’15-’16), Sarah Kohl, Taylor Nicole Libbert (seated, RLH ’15-16), and Professor Tom Capuano.