Happening RIGHT Now: Weaver's Way Vegan Fest

GRID Magazine posted an item last Monday about Weaver's Way Co-op's Vegan fest, which is taking place today from noon-4. If you happen to find yourself in Mt. Airy near their 559 Carpenter Lane store, stop in to enjoy:
...vegan products from Bhaggya’s Kitchen, Jyoti, Moshe’s, Fresh Tofu, Helen’s Pure Foods, as well as an assortment of great vegan products from Weavers Way Mt. Airy’s Prepared Foods Department.
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Marathon Farm providing ultra local food

CEO of Marathon Restaurants Cary Borish is hoping his places can serve food that's so locally grown it could come in on the subway. Check out this Daily News cover story about Marathon Farm, taking shape in Brewerytown.
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South Philly as fertile ground for a co-op

I came across this presentation by James H. Kunstler from a TED conference in 2004 while reading Postgreen's really cool blog about sustainable design and development. (Caution: Kunstler uses some colorful, not necessarily safe for work, language to make some of his points.) Most of the video, which is worth watching especially if you like it when someone totally trashes the abominable land use and design decisions that took hold of our country after World War II, is about the world we have created in the presence of cheap fossil fuels. Kunstler brings his point home by saying (remember... back in 2004) that the era of cheap fossil fuels is coming to an end. He's also more than a little pessimistic about the idea that we'll be able to replace this cheap power source entirely with renewable, clean energy. The key will be rethinking the way we live and how much space and energy we consume. Of particular interest in to anyone who wants to get a food co-op started and is thinking about what principles can guide the product selection is a point Kunstler makes at about the 16-minute mark of the video. It's a point which had been made before him and continues to be made to this day:
We're going to have to grow more food closer to where we live. The age of the 3000-mile Caesar salad is coming to an end.
For us as citizens (note: I didn't say "consumers") this means a commitment to buying food that is grown closer to where we live and, hopefully, supporting a business that is committed to selling as much locally grown food as possible. (Edited to add: and living as close to each other as we do in South Philly, we've already made the choice to live in such a way that is energy conscious. We are definitely a market that can sustain such a business.) Anyway, watch the video. It's actually very funny in places. Kunstler is like a Lewis Black-type shock comic who focuses on sustainability.
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Great Apps, part 2: Applications

Following up on my post of all the great appetizer recipes that were shared at our "There's An App for That" event at the end of last month, here are some of our attendees favorite food-related books (and cookbooks), magazines, columnists, websites, blogs and, yes, smart phone apps. And to the extent that I can, each will link back to a page where you could find out more about the book and purchase it. (Though unfortunately, we're not set up to get that kick back from Google or Amazon so it will just be a deposit in the karma bucket.) Cookbooks and Magazines Memoirs and Novels Sassafrass, Cypress and Indigo Toast by Nigel Slater ("Slater, celebrated in Britain for his food columns in London's Observer, recalls his childhood in great and moving detail, interweaving his hunt for oral gratification with prose portraits of his family.") Movies Big Night A failing Italian restaurant run by two brothers gambles on one special night to try to save the business. Starring Tony Shalhoub, Stanley Tucci and Marc Anthony. Directed by Campbell Scott and Stanley Tucci. Tampopo In this humorous paean to the joys of food, the main story is about trucker Goro who rides into town like a modern Shane to help Tampopo set up the perfect fast-food noodle restaurant. Starring Ken Watanabe, Tsutomu Yamazaki and Nobuko Miyamoto. Cooking and Recipe Websites Saveur (described, if I remember correctly, as great "food porn.") AllRecipes.com - this offers calorie counts per servings and allows you to enter in a number of servings that automatically adjusts the amounts of each ingredient. Epicurious - pretty much synonymous with "internet recipe site" SparkRecipes - "The Healthy Recipes Site," it provides this cool Recipe Calculator that allows you to enter in your ingredients and total number of servings and it provides nutritional info per serving. Food Network - Our group commented on how good the dialogue is in the comments sections as users describe their experiences with that recipe. Whole Foods - Who knew? Has its own recipe section as well. Food Blogs Messy and Picky - we LOVE them! 101 Cookbooks - great pics and a really nice layout Smitten Kitchen ("Fearless cooking from a tiny kitchen in New York City.") - Deb the writer cooks in a really small kitchen and then shares what she comes up with in her little lab. Salt and Fat - It's like evolution has made it so I can't NOT go to this blog. Dana Treat - Thanks to Alison I've eaten a few dishes made from recipes that Dana has shared on her blog. And, according to Alison, her kids (often featured in pictures) are really cute. Food Politics (by Marion Nestle) - Leave it to me to bring everybody down with a blog that is so well written about what is wrong with our food system today... but... in a hopeful way offers suggestions on how we can fix it. Mark Bittman: He's got his weekly column in the Opinionator section of the New York Times website and a regular blog to fill in the rest of the time between those columns. As I continue to purge my Google Reader feed of the many blogs I subscribe to he's one of the few (and a relatively recent addition) who makes the cut. Peas and Thank You - another one recommended by Alison who has twice made the vegan cookies and cream cupcakes (which you may remember from this post). Maybe it's this one who had the cute kids? Food in Jars - a canning blog The French Laundry at Home - looks like it has a spawned a sequel - Alinea at Home. Apps Here's where I admit that I don't have a smart phone so you'll have to trust the wisdom of our good group who recommends these. If it doesn't send or receive SMS texts, I have no idea what it does. But here goes: Ratio Unwrapped Epicurious Recipes & Shopping List App Our Groceries - this one would come in REALLY handy for me. REALLY handy. Someone also mentioned a calorie counting app that helps you when making food purchasing decisions. This is the closest thing I could find but would welcome any suggestions for better ones. Yes... the recipes and this list of material... all shared in one night. Don't miss the next one coming up on March 27th - Whole Foods for The Whole Family.
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Meet a Committe Member: Mary Beth Hertz

On which committee do you serve?


I am secretary of the Steering Committee.

What do you do for a living?

I am a technology teacher in a small elementary school in North Philadelphia.

How did you get involved with the food co-op?

I attended the informational PSCA meeting last Spring and the rest is history!

Why do you want a food co-op in South Philly?

I lived and ate in a co-operative house for 4 years while at Oberlin College. I loved the way we chose what was in our kitchen, the sense of community, the focus on local, sustainable products.  I also am kind of a food snob :) I am excited to bring this kind of experience and business into my neighborhood.

Why should people join a food co-op?

A food co-op is unlike any other place that you will shop. As a member, you have a say in what you see on the shelves, you are part of a community of people who are invested in their community and you have a say in the direction the business takes through your vote and involvement.

What is your favorite meal to cook and why?

I love making soups of all kinds because they are easy, tasty and comforting. My most recent favorite was a lentil soup with sausage. I also like to make Vichyssoise (potato leek soup).
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Great Apps, part 1: Appetizer edition

You may remember that about two weeks ago we had the second in our series of educational events, the title of which was "There's an App for That!" (which, we swear, we totally made up before Apple did.) Picky from the great restaurant and food blog Messy and Picky gave the event a great write-up and, proving his cred as a really good blogger, posted it the next day! (We'll get to that level some day. We promise.) Mary Rizzo from our Legal/Finance committee also attended and provided a nice review (with pictures, no less). Both of those write-ups gave a little tease about the kinds of foods we shared. But now for the main course... the recipes! Without further ado here they are: Spicy Thai Cabbage Salad (brought by "Picky") Mix in a bowl:
  • juice of 1 lime
  • 1 tbsp rice vinegar
  • 1 tsp maple sugar/brown sugar
  • 1 tsp sea salt
  • 1 tsp toasted sesame oil
  • 1 tsp red pepper flakes
Chop and add to mixture:
  • 1/3 to 1/2 head of cabbage
  • 1 carrot julienne fine
  • handful of radishes matchsticked
  • other radish of your liking
  Sit for at least 30 minutes then add:
  • 1 tbsp canola oil
  • handful of shelled peanuts
  • handful of lettuce/salad mix
Garlicky Eggplant Spread from Bon Appetit (provided by Karen) 8 servings
  • 2 large eggplants (about 2 1/2 pounds)
  • 2 large garlic cloves, slivered
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh oregano or 2 tsp dried crumbledd
  • 1 tsp ground cumin
  • Red leaf lettuce
  • 4 tomatoes, sliced
  • Pita bread
  • chopped fresh oregano
Preheat over to 450 degrees F. Cut slits in eggplants with tip of knife and insert garlic sliver into each slit. Place eggplants in baking pan and bake until very tender, about 1 hour. Cut each eggplant in half and cool slightly. Scrape eggplant pulp from skin into colander and let drain. Transfer eggplant to processor. Add oil, lemon juice, 2 tablespoons oregano and cumin. Puree until smooth. Season with salt and pepper. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce. Halve tomato slices and arrange around edge of platter. Cut pita into wedges and arrange around platter. Mound eggplant mixture in center. Sprinkle with oregano. Tofu and Lime Dip from The Passionate Vegetarian (brought by Karen - yes, two Karens in attendance)
  • tofu
  • cilantro
  • scallions
  • garlic
  • oil
  • horseradish
  • lime
  • salt and pepper
For dipping - artichokes. Garnish - olives and artichokes Oven-Fried Rice Balls with Gruyère from Dana Treat (provided by Alison Fritz) Brussel Sprout Salad (provided by Mary) Baked Gigantes in Tomato Sauce (provided by Lori) And Cassie (from our Steering and Legal/Finance Committees and the person who has been organizing these great events) brought: Olive Tapenade From: a combination of recipes (Alton Brown, Emeril, about.com)
  • 3/4 pound pitted black olives, such as Kalamata
  • 1 tablespoon capers
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • ½  lemon, juiced
  • 1 tablespoon cognac or brandy
  • 1/4 teaspoon black pepper, or to taste
If you have a food processor or blender, you can simply process all ingredients for a few seconds, being careful not to process too finely, since tapenade should not be smooth. If you don't have afood processor, finely mince the olives and garlic, then combine with all the other ingredients, mixing well. Hummus From: allrecipes.com
  • 2 cups canned chick peas, drained and rinsed
  • 1/3 cup tahini
  • ½ lemon, squeezed
  • 1 teaspoon salt
  • 2 cloves garlic, halved
  • 1 tablespoon olive oil
  • 1 pinch paprika
  • Fried chick peas
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and fried chick peas. Fried Chick Peas Some canned chick peas, drained and rinsed
  • ¼ cup flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • Olive oil for frying
Heat about ½ inch oil in a pan, enough so the chick peas can float. Mix dry ingredients. Dredge chick peas in flour mixture. Test the heat of the oil by placing one chick pea in the pan. When it cracks, the oil is ready. In small batches, fry the chick peas until crisp (you’ll hear them pop and crack). Remove chick peas and place on paper towel to cool. Be careful during the frying process because when the oil is just hot enough, the chick peas will pop and splatter hot oil on you. It’s a good idea to have a mesh cover handy. Clearly, everyone who attended ate quite well. See what you missed! Coming up next: favorite cookbooks and food-related magazines, movies, memoirs, websites, blogs and, of course, smart phone apps!
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The New Young Farmers

The New York Times published a wonderful story about a newer, younger generation of farmers that are starting to change the American landscape. There are now younger farmers, spurred on by the local food movement, that have jumped into farming and trying to make this their livelihood. The are also facing a lot of difficulties too. It is hard to find and buy land and equipment. They also need to learn the basics of farming, which, as you can guess, is not easy. While the article focuses on the Eugene, Oregon, you can see how this  is being repeated across the country and our area. A really good read if you want to learn a little about what new farmers are facing.
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Homemade Ricotta

Have you ever tried making homemade ricotta?  I found a recipe on one of my favorite food blogs and tried it out.  It was so easy and delicious!  All you need is milk, lemon juice, salt, and a cheese cloth.

First, heat 1 quart or 4 cups of milk over medium high heat and stir constantly.

As it comes to a slow boil, add the 1/4 teaspoon salt and 1 1/2 tablespoons of lemon juice.

Continue stirring until you start to see it curdle (about 2 minutes).

Then pour the mixture into the strainer that is lined with the cheese cloth.  Let the liquid discard for a few minutes then hang the cheese cloth for about an hour (I tied it to my faucet above my sink).

Transfer the curds to a covered container and keep in the refrigerator until you are ready to use.  I used mine in a chocolate ricotta mousse for Valentine's Day.  Makes about 8 ounces.

Please note that I altered the recipe from The Italian Dish so if you decide to make your own, use one or the other to avoid any mishaps.
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Co-op update for March 2011

In this Issue:

  • What We’ve Been Up To
  • Upcoming Events
  • Become a Member of the South Philly Food Co-op
You’re the best (yes you!): Our plans to open a food co-op in South Philly are really moving along and we wanted to THANK everyone for their patience and continued interest in what we’re doing! Keep reading to hear about what we’ve been up to, what we have planned and how you can support the effort.

What We’ve Been Up To:

We’ve been busy presenting the South Philly Food Co-op at neighborhood civic association meetings and collecting surveys of people’s opinions, including their level of interest in the co-op. Thanks to everyone who has filled out our survey—more than 800 of you—and those who haven’t can take the survey here. We held our first fundraiser at the South Philadelphia Taproom in early December and it was a huge success—more than 80 people turned out for drink and food specials. A great time was had by all! And have you heard of Ignite Philly? It’s a chance to present a “spark” of a great idea planned to happen in Philadelphia in short 5 minute bursts…they obviously thought our 5 minutes were explosive because they awarded us with $1000! _____________________________________________

Upcoming Events:

Come out and meet the South Philly Food Co-op! Spring Community Forum Monday, March 21 at 7pm (limited parking available) Neumann-Goretti High School Auditorium Entrance at 11th and Moore Streets We are hosting a community forum where we’ll share our progress and plans to open the South Philly Food Co-op. It’s a chance for everyone to meet one another and for those of you in the community to ask any and all questions you may have about the project. It’s also a chance for you to find out more about how you can lend a hand (we’re always looking for more people with time, energy and/or fancy skills). RSVP on our Facebook page. We hope to see you there! Whole Foods for the Whole Family Sunday, March 27th at 6pm Philly Community Wellness at 1241 Carpenter Street Keep your family healthy with the foods that you’ll be able to find at your local co-operative. Join Marie Winters, ND as she discusses the benefits and medicinal properties of everyday fruits, vegetables, grains, and proteins. Find out how eating seasonally helps to keep the body naturally healthy, and discuss ways to use the first spring fruits and vegetables to improve your health and wellbeing. Learn about gentle detoxing using food and juice, immune support for the whole family, keeping your heart healthy naturally, maintaining hormonal balance with your diet. RSVP on our Facebook page or by emailing southphillyfoodcoop.events@gmail.com Are you interested in leading a discussion or organizing an educational/fundraising event? Email southphillyfoodcoop.events@gmail.com We are planning additional education events and fundraisers for the spring and summer and are looking for people who are connected to businesses, restaurants, authors, speakers or performance artists. If you have a good idea for a co-op fundraiser or an educational event and are interested in helping get it off the ground, please email us. We have the volunteers and resources to help make it happen. _____________________________________________

Become a Member of the South Philly Food Co-op!

Ready to become a member of the co-op? We’re planning to kick off our Membership Drive this summer. Stay tuned for more details and come to the Forum to learn what it means to be a member-owner of the co-op. Remember: We own It – and we need to work for it! Thanks again and looking forward to seeing you soon! The Steering Committee Alison Fritz, Chair Maria Camoratto, Vice Chair Mary Beth Hertz, Secretary Cassie Plummer, Inter-Committee Liaison, Legal & Finance Committee Julia Koprak John Raezer Marsha Shiflet
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The Dirty Dozen and Clean 15

Ever had a light money week and felt torn by the organic vs. conventional question? Here is a simple list of the 12 produce items that have been tagged as the "Dirty Dozen" (and you should ALWAYS purchase organically) and the "Clean 15" that you can scrape by with (although it might not taste as good!)

The fruits and vegetables on “The Dirty Dozen” list, when conventionally grown, tested positive for at least 47 different chemicals, with some testing positive for as many as 67. For produce on the “dirty” list, you should definitely go organic — unless you relish the idea of consuming a chemical cocktail.

“The Dirty Dozen” list includes:
•celery
•peaches
•strawberries
•apples
•domestic blueberries
•nectarines
•sweet bell peppers
•spinach, kale and collard greens
•cherries
•potatoes
•imported grapes
•lettuce

All the produce on “The Clean 15” bore little to no traces of pesticides, and is safe to consume in non-organic form.


"The Clean 15" list includes:
•onions
•avocados
•sweet corn
•pineapples
•mango
•sweet peas
•asparagus
•kiwi fruit
•cabbage
•eggplant
•cantaloupe
•watermelon
•grapefruit
•sweet potatoes
•sweet onions

**list and images from (http://www.pbs.org/wnet/need-to-know/health/the-dirty-dozen-and-clean-15-of-produce/616/)
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