food – Page 2 – Kristen Baumlier

Tag: food

World Food Day is Coming Up – October 24

Posted on October 19, 2013October 28, 2013 by Kbaumlier

On October 24^th all across the U.S. various groups including health officials, nutritionists, college students, environmentalists, farmers, food and health advocates, companies, chefs, parents, and teachers will be sponsoring and participating in activities encouraging Americans to eat healthy and “real” food. Food Day is a worldwide event that is designed to increase awareness, understanding and informed, year-around action to alleviate hunger and good eating, and there is still time to get involved.

On a personal level, you can use Food Day as an inspiration to introduce healthier foods into your diet. Some individuals will ask their employer to create an office wellness policy or participate in a community supported agriculture program. School cooking lessons, making a garden, or holding a dinner parties are other ways to participate.

Some larger events that are happening for Food Day include the Bon Appétit Management company (which has over 500 food cafes) are working to promote sodium reduction in their food and The Big Apple Crunch event which is an attempt to set the world record for the “Most Participants in an Apple-Crunching Event.”

If you want to organize an event, or do something for the day, the site has organizing guides and resources that include a film screening guide, a dinner party kit, and discussion guides.

Image Sources and Links:

www.foodday.org

Food Day – Facebook page

Big Apple Crunch Event

I Eat Real – Food Day Poster

Vandana Shiva and Seed Libraries

Posted on October 2, 2013October 7, 2013 by Kbaumlier

Today many seeds are considered “intellectual property” by large companies who own the patents, which lead to monopolies of food production and profits. Vandana Shiva has become a leader for the global battle over genetically modified seeds. Shiva and others challenge the safety of genetically modified seeds, with claims that the seeds harm the environment, cost more, and can leave local farmers deep in debt and dependent on suppliers.

I recently checked out Shiva’s website which has news and resources about “seed freedom” as well as updates and pictures about current projects. One of the resources on the site includes a “seed kit,” which has resources to help you create a seed bank, a network of seed saving and exchange in your region.

Seed banks are often also called seed Libraries, where individuals can give and borrow seeds. So far Navdanya and her team have set up over 80 community seed banks.

The website gives suggestions about how to get started, and it starts with collecting seeds:

“First, start collecting the seeds in your region. If you are saving seeds in pots, keep it in a cool and dry environment to prevent any damage. Similarly it is important to label the pots with the details of the seed variety contained in it (like the name of the variety, particulars of the variety-for ex, drought tolerance etc). If you are planting the seeds, make sure you are able to identify the varieties cultivated (for instance, by labeling the plants). Similarly, save a portion of the seed before replanting the variety.

If you are a school, start saving seeds by setting up a “garden of life” to save seeds of freedom. If you are in a community, start a “garden of hope” as a community seed bank. If you are associated with a temple, church, mosque, gurudwara, start a seed sanctuary or distribute seeds as a blessing.”

You can read more about Vandana Shiva and her work on vandalashiva.org, and I recommend checking out the video of Banda Shiva being interviewed by Bill Moyer.

Images and Links:

www.vandanashiva.org/

Interview with Vanda Shiva – by Bill Moyer

Roy Choi –Challenging Chefs Do Something Different and Make Food More Accessible

Posted on September 25, 2013September 28, 2013 by Kbaumlier

I recently heard about the MAD Symposium, an annual gathering of few hundred writers, chefs, scientists, historians and fermentation activists in Copenhagen which is dedicated to exploring and sharing new and forgotten food knowledge. The third MAD, which took place on August 25-26^th 2013, was dedicated to the topic of “guts.” With the theme, the organizers wanted to invoke a sense of courage and urgency in the speakers, enabling chefs and attendees to reflect on the stories and ideas that no one usually dares or gets an opportunity to tell, both literal and metaphorical. MAD was organized by chef René Redzepi and was co-curated by Momofuku chef and restaurateur David Chang and food magazine Lucky Peach.

At MAD, chefs from around the world gather and discuss the challenges and responsibilities that go beyond cooking. Talks and discussions center on new questions to ask, and how to become more imaginative and inquisitive. One talk by Roy Choi, a chef who revolutionized food truck culture with his food trucks in L.A., was recently posted on MAD’s blog and has been getting lots of mentions on food and culture blogs.

Back in 2008, Choi and his partners, Mark Manguera and Caroline Shin-Manguera, launched a fleet of Korean-Mexican taco trucks, known as Kogi BBQ. In his talk Choi talked about his restaurant practice, and challenged chefs to address the fact that they are mostly much only feeding privileged communities.

Choi started by talking about the 5 million people in California are hungry. Where he lives, 65% of children live in poverty. An additional 17% live in extreme poverty. He went on to share stasistics about how in his neighborhood where he lives and works, low academic performance, unemployment, single parent homes are the norm, and up to 90% of residents have witnessed or been involved with violence.

He continued on to talk about food and about the unseen hunger crisis in Los Angeles.

“With so many paved roads, the nice weather, restaurants, farmer markets – it is hard to see that in many parts of the city food is supplied by liquor stores, and there are no chef-driven restaurants. There are few supermarkets and little or no organics. The stores that do exist have second rate or end of life produce. The restaurants that do exist are fast food.

In life, we all have an ability to make a choice. Why can’t all these residents just drive over to the next town to get to Whole Foods and shop? It is the fundamental belief that we all think we have these equal choices, and accessibility to have a great meal is a fallacy. If all you see growing up is junk food processed meat, and fast food (and no vegetables and fruits), this becomes your normal food and way of eating.

Why am I saying this at a food conference with the best chefs in the world? I believe that chefs can do anything. We are not the richest people, but what we do and say, people follow. We revel what makes up the super duper food world. We are all connected of the food world, but what if there is a whole population of people right under your nose who can not eat?

We have the internet, and hyper awareness. Things can be communicated quickly. The food world has never been more active. But has it changed? Are we feeding the people who can’t afford it? The audience has gotten younger. We talk about food all the time more than ever.

Our prison systems have terrible food, and these are places to rehabilitate others. In 6^th generations from now, the children are not even born yet will have the same division that exists.

Do we have the guts to do something different? What if every chef also balanced that by making food more accessible? And not just feeding the hood, but also challenging fast food. Imagine every chef in every city was doing their restaurant but also creating a kiosk in a working-class neighborhood, working with the purveyors to bring the prices down—so, instead of fast food, there would be chef-driven fast food.”

Choi worked to create a cafe at Jefferson High School in L.A., selling fruit cups and fresh drinks. Today the project has become a cafe, and he sees it as a start to making change in his neighborhood. You can watch his talk on the MAD blog here.

Links and Image Sources:

Roy Choi MAD Talk

Roy Choi –Kogi BBQ

Roy Choi’s Upcoming Book – L.A. Son: My Life, My City, My Food

Historic Stagville Site and Chef Michael Twitty

Posted on September 22, 2013September 27, 2013 by Kbaumlier

A few weeks ago, I attended an event at the Stagville Historic Site, a historical site of one of the largest plantations of the pre-Civil War South. As part of a fundraiser, the site had an afternoon of events which included demonstrations of outdoor cooking methods of African Americans of the 18th and 19th century.

At the event, historian and chef Michael Twitty participated in a panel discussion about Southern food. Twitty is dedicated to preparing, preserving and promoting African American food and its connection and legacy to Africa and other countries that influenced the food culture of the South. He is interested in his family history, and in his work as the Antebellum Chef and his blog Afroculinaria, he investigates the large number of unknown Black cooks across the Americas that were essential in the creation of the creole cuisines of Atlantic world. He also is interested in the responsible exploration of Southern food heritage, and that “the cooks of colonial, federal era and antebellum kitchens and enslaved people’s cabins be honored for their unique role in giving the Southland her mother cuisine. It is important that we not only honor the Ancestors but provide a lifeline to contemporary communities and people of color looking for a better life in the new economy, a way out of the health and chronic illness crisis, and a way to reduce the vast food deserts that plague many of our communities.”

In the panel discussion, which was held outside under a tree, Twitty talked about how “culinary justice” is an act of honoring the food past and providing for the food future.” He shared stories about his grandmother cooking, and how he learned about food by being a “taster” in the kitchen.

The event was part The Southern Discomfort Tour, which is Twitty’s current project where he visits sites of cultural memory, does presentations on his journey, and visits places critical to his family history while conducting genealogical and genetic research to discover his roots and food heritage.

So far the tour has gone from Maryland to Louisiana, and you can read more about it on his blog “The Cooking Gene,” which documents the tour.

Twitty has had recent fame due to a tweet and letter that he wrote after a scandal erupted over Paula Dean’s use of a raciel epithet. His “Open Letter to Deen” was published on The Huffington Post ( huff.to/14sIyEE) anad addressed the little-acknowledged black role in creating Southern cuisine, and with reconciliation, and closed with the invitation for Deen to come cook with him at Stagville.

I can report that Deen was not at the event at the Stagville site.

Links:

Historic Stagville Site

The Cooking Gene – the Southern Discomfort Tour

Afroculinaria Blog – Michael Twitty

Special Meal – Serving the Last Meals of Death Row Prisoners

Posted on September 19, 2013September 19, 2013 by Kbaumlier

If you could choose your last meal, what would you choose? Would you choose a family favorite, most indulgent food, or a comfort food? Most of us do not know when our life will end, or when our last meal will be.

One group that does have this choice is individuals who are scheduled to die as part of their prison sentence, and on death row. Prisoners are allowed to choose their last meal, which is often called a “special meal.” According to the artist Jason Metcalf, “in most cases, prisoners have been served whatever they request. However, some have chosen to decline their last meal, while other requests such as “a cup of dirt” or “Justice, Equality, World Peace” have been denied or left unfulfilled.”

Last month, at the experimental food and art space, Thankyou For Coming, Jason Metcalf prepared, fulfilled, and served the special meal requests of death row prisoners. Some of the meals are from well-known individuals, and some of the meals were never served, and were denied. The artist did the project hoping to prompt guests to think about the significance of food in their lives. The artist Metcalf states that, “I am not looking to promote a specific agenda or perspective surrounding the death penalty or the prison system, although I am definitely interested in a dialogue happening as the project unfolds – and it no doubt will.”

During August, visitors to the space could choose a special meal from the Special Meal menu.

For the first week of the project, here are some of the selections that were served, listed with the prisoners’ names:

James Russell – An Apple
Gerald Lee Mitchell – 1 bag of assorted Jolly Ranchers
Charles Rumbaugh – One flour tortilla and water
Velma Barfield – Declined. Had Cheez Doodles and a can of Coca-Cola instead
Karla Faye Tucker – Banana, peach, and garden salad with ranch dressing
Victor Feguer – A single olive with the pit still in it
Gary Michael Heidnik – Two slices of cheese pizza and two cups of black coffee
Phillip Workman – A large vegetarian pizza to be given to a homeless person
Mario Marquez – Fried chicken, baked potato, cinnamon roll
Perry Smith – Shrimp, french fries, garlic bread, ice cream, strawberries, whipped cream

You can read more about how the project went at the Thankyou For Coming website.

Image Source and Links:

Thankyou For Coming – Jason Metclaf Special Meal