{"id":30,"date":"2020-06-04T10:21:17","date_gmt":"2020-06-04T14:21:17","guid":{"rendered":"https:\/\/sites.smith.edu\/creative-arts-showcase\/?p=30"},"modified":"2025-02-02T22:05:17","modified_gmt":"2025-02-03T03:05:17","slug":"christina-barber-just-ginger-pork-meatballs-with-cilantro-and-fish-sauce","status":"publish","type":"post","link":"https:\/\/sites.smith.edu\/creative-arts-showcase\/2020\/06\/04\/christina-barber-just-ginger-pork-meatballs-with-cilantro-and-fish-sauce\/","title":{"rendered":"Christina Barber-Just, Cooking"},"content":{"rendered":"
\"\"<\/a>

Melissa Clark\u2019s Ginger Pork Meatballs with Cilantro and Fish Sauce, featuring pastured pork from Sage Farm via Sutter Meats.<\/p><\/div>\n

Christina Barber-Just
\nCollege Relations
\nInstagram: @cbarberjust<\/a><\/p>\n

Cooking<\/h3>\n

Christina Barber-Just is the associate editor of the Smith Alumnae Quarterly. She lives in Leverett with her wife, Sara; their 13-year-old twins; and a cat named Tulip.<\/p>\n

\"\"<\/a>

Judy Rodgers\u2019 Zuni Roast Chicken with Bread Salad, featuring a pastured chicken from Underline Farm via Tuesday Market.<\/p><\/div>\n

Christina has been combining her love of words with her love of food since college, when she\u00a0wrote her first restaurant review\u2014of a sushi joint in Worcester, Mass.\u2014for a student magazine.\u00a0She went on to write a popular biweekly dining column, No Reservations, for Hampshire Life\u00a0magazine while working at the Daily Hampshire Gazette in Northampton.<\/p>\n

\"\"<\/a>

Mark Bittman\u2019s Ginger Cucumber Salad with Scallops, featuring Provincetown dayboat scallops from Red\u2019s Best via BerkShore Seafood.<\/p><\/div>\n

When No Reservations ended its run, Christina shifted her focus to home cooking. A self-taught\u00a0cook, food stylist, and photographer, she makes dinner from scratch almost every night. She\u00a0posts many of her finished dishes on Instagram, often accompanied by step-by-step photos and\u00a0videos. Her images have been shared by NYT Cooking (with its 2.3 million followers), Anova\u00a0Culinary, Mark Bittman, Sous Vide Nation, and more.<\/p>\n

\"\"<\/a>

Alexa Weibel\u2019s Roasted Tomato Tart with Ricotta and Pesto, featuring organic tomatoes from Astarte Farm, hand-dipped ricotta from Maplebrook Farm, and homemade pesto.<\/p><\/div>\n

Christina loves kitchen gadgets, especially her sous vide machine, blowtorch, and wood-fired\u00a0grill. She values local, sustainable ingredients and enjoys building relationships with Valley\u00a0farmers and purveyors. She is a particularly big fan of BerkShore Seafood and Sutter Meats\u00a0(where she once took a pork butchery class), and she\u2019s a familiar face at Northampton\u2019s\u00a0Tuesday Market. Last summer, the market invited her to do its first-ever Instagram takeover;\u00a0she made chef Judy Rodgers\u2019 famous Zuni Roast Chicken using a whole bird from market vendor\u00a0Underline Farm.<\/p>\n

\"\"<\/a>

Erin French\u2019s Razor Clam Ceviche, featuring razor clams from BerkShore Seafood.<\/p><\/div>\n

For the past five years, Christina has served as a regional panelist for the James Beard\u00a0Foundation Restaurant and Chef Awards, which honor culinary professionals. As much of a\u00a0privilege as this is, nothing makes her happier than planning meals and cooking dinner for her\u00a0family using the terrific ingredients the Valley has to offer.<\/p>\n

Pictured above are some of her recent favorites.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Nothing makes Christina Barber-Just happier than planning meals and cooking dinner for her\u00a0family using the terrific ingredients the Valley has to offer.<\/p>\n","protected":false},"author":1545,"featured_media":32,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[51,49,50,52,48],"class_list":["post-30","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinary","tag-cooking","tag-cuisine","tag-food-photography","tag-foodie","tag-local-food"],"_links":{"self":[{"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/posts\/30","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/users\/1545"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/comments?post=30"}],"version-history":[{"count":13,"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/posts\/30\/revisions"}],"predecessor-version":[{"id":488,"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/posts\/30\/revisions\/488"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/media\/32"}],"wp:attachment":[{"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/media?parent=30"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/categories?post=30"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.smith.edu\/creative-arts-showcase\/wp-json\/wp\/v2\/tags?post=30"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}