This summer Alice Waters will be celebrating the 40th anniversary of Chez Panisse, her famous restaurant in Berkley, Ca. A true pioneer, and one of my personal food heroes, Alice Waters forged the culinary philosophy that cooking should be based on the finest and freshest seasonal ingredients that are produced sustainably and locally. Alice Waters loves kids and values education and through her Edible Schoolyard Program and School Lunch Initiative she has created a public education model and school curriculum that uses food traditions, cooking and gardening to teach, nurture, and empower young people and instill the knowledge and values we need to build a humane, healthy and sustainable future.*www.chezpanisse.com. As part of the 40th Anniversary Celebration, the Chez Panisse Foundation has started a nation wide fundraising campaign, Eat for Education, to shine the light on the building power of Edible Education. At Birchwood we will be donating 25% of sales on Sat. Aug. 27th to our local school garden at Seward Montessori School to help them create a program to sustain their organic vegetable garden and integrate it into curriculum to teach kids where real food comes from. If we can heal this broken connection for our children, we’ll help shape how they view the world and we can sow the seeds of not only carrots, kale and squash, but of kindness, connection and compassion. www.eatingforeducation.org
- a right, not a privilege
- a wholesome, delicious meal every day for every child, from preschool through high school
- integrating a garden, kitchen, and lunchroom into the core academic mission of every school so that growing food and preparing it brings academic subject to life, from biology and ecology to history and geography
- a way to help kids create good relationships with their communities and the environment
- school lunchrooms buying fresh food from local farms and ranches, not only for reasons of health and education, but as a way of strengthening local food economies
- a hands-on education, in which the kids themselves do the work in the vegetable beds and on the cutting boards, awakening their senses and opening their minds, both to their core academic subjects and to the world around them
Emily Moore Harris and Sheela Namakkal made a big splash even before opening Cake Eater Bakery & Café in the former Clicquot Club space in South Minneapolis’s Seward neighborhood. Sheela had built something of a reputation around Miel y Leche, a catering business that sold to individuals for weddings, birthdays, office parties, and to select venues around town, including the Modern and Quixotic Cafe. Emily was well-known up and down Lyndale Ave., having worked at Caffeto, the Wedge, Ecopolitan, and Treehouse Records. Then, a few months prior to opening their business in April 2010, the vivacious duo began introducing themselves—and their delectable wares—to Seward residents at various events, including a benefit for the Seward Neighborhood Group, and the first annual Franklin Frolic, both at Welna II Hardware.
Shabelle Deli, 2325 E. Franklin Ave.
By Dave Madsen
Those in the Seward and Cedar-Riverside area may have noticed more tomatoes, carrots, and peppers in their neighborhoods. Residents may have also been witness to an influx of delicious-smelling, home-cooked meals throughout their community. This increase in satisfied stomachs and a more food-conscious community can be partially attributed the work of Brian Noy and the Campus Kitchen Project.
If you subscribe to the E-Democracy Seward Community Forum, you saw Brian Noy’s invitations to a Farmers Market at the Seward Towers East. Here’s a story about his Campus Kitchens Project by Dave Madsen at Seward Redesign.
The Birchwood Café in the Seward Neighborhood has gone bike crazy! With the addition of the first on street bike parking allowed in the city of Minneapolis, Birchwood has added parking for 16 customers on bikes in a space that would normally hold only 2 cars. They have more than doubled their previous bike parking and also added a Nice Ride MN kiosk which holds 15 of the popular bike share bikes.
Thanks to Brian at East-Lake Tumblr for the pointer.
Brian Coyle 11-1
Augsburg Foss Center 2-5 SEWARDS TOWERS MARKETS
Seward Tower East – Tuesdays 2-5
Seward Tower West – Fridays 9-12 Already in this sixth market of the season, there’s hardly a vegetable you won’t find. Tomatoes are a regular sight and there has been sweet corn the last couple of weeks. With cucumbers at their peak (also makes them cheap, watch for tomato prices to fall soon) and plenty of dill, garlic, and onions, it’s a good time to think about those cold months with no market and prepare by making some pickles. Last week’s update included my favorite pickle recipe, and Lisbeth Henslin was kind enough to email her simple refrigerator pickle recipe. Just chop, mix, and cool, and you’ll enjoy them for months without doing the work of canning. You’ll see her recipe below the potato one, our veggie of the week. VEGETABLE OF THE WEEK – POTATOES Usually this newsletter attempts to introduce you to a new vegetable. This is not one of those times. It’s potato time. And let’s talk about the potatoes at the market. Conventional potatoes are one of the most intensively sprayed vegetables you can find in the grocery store, making it a good idea to peel away the skin, along with half of the nutritional content. The farmers at the market avoid using chemicals and hand harvest them, producing a little nugget that hasn’t been mechanically ripped out of the ground and can be enjoyed and used with a light washing. They’re usually harvested 1-3 days before the market, rather than months ago as with ones at the store (depending on season of course). For more information on this Peruvian delight, see: http://en.wikipedia.org/wiki/Potato RECIPE OF THE WEEK – MASHED GERMAN POTATO SALAD Ingredients: 4 Large potatoes or 6-8 medium ones
4 strips of pork or turkey bacon
1 medium onion
1/4 cup of vinegar
1/2 cup sour cream
butter, salt and pepper to taste Start to boil potatoes. While waiting, dice bacon and onions, fry in the bacon grease or with a little butter. Add garlic if you would like. Once bacon and onions are cooked, add sour cream and vinegar and mix in with potatoes (unpeeled of course). Add salt, pepper, and possibly sour cream and vinegar to taste. With bacon, butter, and sour cream, typical American dietary belief would vilify this dish. Others might argue that this meal is full of what our bodies need. For a politically incorrect look at our diets, check out Nourishing Traditions or Michael Pollan’s latest book, In Defense of Food. REFRIGERATOR PICKLES 7 cups Cucumber slices
1 cup green pepper julienned
1 cup thinly sliced onions
1 tablespoon canning (pickling) salt
Mix the above ingredients and let stand while preparing the brine 1 cup vinegar
2 cups sugar
1 tablespoon celery seed
1 tablespoon mustard seed
(optional – a few red pepper slices for color)
Bring brine ingredients to a boil and pour over vegetable mixture.
Put pickles in glass jars in refrigerator. The will last for months.