Fried Goose Eggs

Abstract

Research Article| November 01 2022 Fried Goose Eggs Sandra Trujillo Sandra Trujillo Sandra Trujillo is professor of art at Georgia College in Milledgeville. Her research focuses on ceramic objects, food, and culture. Her books Funeral Food and Trouble (Impronta Casa Editora, 2019 and 2021) bring the Chicano perspective of generosity, culture, and food to the table. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2022) 22 (4): 99–101. https://doi.org/10.1525/gfc.2022.22.4.99 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Sandra Trujillo; Fried Goose Eggs. Gastronomica 1 November 2022; 22 (4): 99–101. doi: https://doi.org/10.1525/gfc.2022.22.4.99 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search It was the summer of 1980 when I learned you could eat goose eggs. That summer, my mom, my sister Cathy, and I made a trip from California to Wattenberg, Colorado, to see our aunties. Everyone called the town “Watte,” for short, situated in Weld County outside of Brighton and just off County Road #6. My family worked the farms in Watte before they became oil fields in the 1970s. The town is one of those places that is easy to miss. As we drove to Watte, Mom said that everything seemed both familiar and unfamiliar and told us about the big changes where farmhouses and families lived but were now pump jacks and whatnot. The only reason we didn’t miss the turnout was that she could smell her aunties’ cooking from down the road. Tía Melinda was our great aunt, and wherever she cooked was where everyone sat—she could... You do not currently have access to this content.