Thank you to everyone who came out to our Spring Community Forum. It was great to meet everyone and see all of the momentum and excitement for bringing a food co-op to South Philly. If you couldn't make it, here is the presentation from tonight's meeting.
Hope everyone enjoyed their first day of spring and free water ice. Tomorrow we get back to the business of starting a co-op. If you haven't already heard about it, we're updating the community on the progress we've made getting this co-op started up. We're still a long way from doors opening but considering it was just last April when the first general meeting took place... well... we've come a long way, baby.
Below are the details for tomorrow's event. You can RSVP at our Facebook event page
- where almost 100 of your friends and neighbors have already said they will be attending - or just show up (trust me, there's plenty of room).
South Philly Food Co-op Spring Community Forum
Monday, March 21 · 7:00pm - 8:30pm
Neumann-Goretti High School Auditorium
Entrance at 11th and Moore
Hope to see you there!
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.
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.
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
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.")
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.
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
(described, if I remember correctly, as great "food porn.")
- this offers calorie counts per servings and allows you to enter in a number of servings that automatically adjusts the amounts of each ingredient.
- pretty much synonymous with "internet recipe site"
- "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.
- Our group commented on how good the dialogue is in the comments sections as users describe their experiences with that recipe.
- Who knew? Has its own recipe section as well.
Messy and Picky
- we LOVE them!
- great pics and a really nice layout
("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.
- 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.
(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
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:
Epicurious Recipes & Shopping List App
- 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
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).
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:
Garlicky Eggplant Spread from Bon Appetit
- 1 tbsp canola oil
- handful of shelled peanuts
- handful of lettuce/salad mix
(provided by Karen)
- 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)
- 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:
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.
- 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!
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.
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.