Trick or Treat on Grand Street!

For an AmeriCorps event in Paterson we hosted Trick or Treat on Grand Street, a Halloween festival for local children. it went well and of course I was in charge of food which rocked(except for the fact that our event ran from 12-4 and we ran out of food at 2-totally a budgeting problem because I spent all the money).

I made a punch from scratch which contained:

Hawaiin Punch
Ginger Ale/Sprite
Orange or Raspberry Sherbet

I mixed them in varying degrees in my cauldron and NO matter what it tasted awesome and looked like foamy blood. How can dyed sugary drink taste bad???

We also had tons of candy, 2 cakes, pretzels/chips, gummy eye balls, fingers, and reptiles, cookies, and cupcakes. And my personal favorite-APPLES!!

Swiss Chard

It's known as Swiss Chard and it's incredibly unknown. I grew it this season and it produced brilliantly despite the generally sour weather. A leafy green that I would place (for culinary purposes) somewhere between spinach and collard greens, swiss chard is an awesome addition to any meal.

I grew rainbow swiss chard and enjoyed the look of dismay on peoples' face when I cooked it. Very simple preparation- little olive oil/butter, minced garlic, and the leaves roughly chopped go in a big pan. Add a little water (to barely cover the bottom of the pan) and cover for just a few minutes. Once it is wilted, take the lid off to preserve color and braiste ( a combination of braise and saute) until it reaches the texture of your choice.

You can also add cream, let it reduce some, and vwa-la : creamed swiss chard.

It's in the headlines

I love to see the current food policies come under scrutiny in the media. I must admit it gets me excited like PETA seeing Michael Vick in jail. Read it people...

Cheap is not always a good thing, right Compaq computer owners???

In full disclosure, the Compaq reference was given to me by an employee of Apple, but I have faith in him.

In America, we eat too much...not a global problem

Courtesy of http://news.xinhuanet.com/english/2009-09/27/content_12115738.htm

William M. Reilly


Tossing ideas and airing agendas on food production and distribution for about 90 minutes, they were led by UN Secretary-General Ban Ki-moon and U.S. Secretary of State Hillary Clinton. She was tasked by U.S. President Barack Obama to lead his nation's campaign against food insecurity in the world. Clinton in turn appointed her chief of staff and councillor, Cheryl Mills, to take the point for her.
Clinton figures high on the topic because the United States pledged 3.5 billion of the 20 billion plus U.S. dollars promised to the cause by developed nations and her personal interest in bettering the lives of women and children, particularly since women make up the bulk of small farmers.
"I didn't really fully appreciate food security in its construct; indeed, I always like to say that the first time someone mentioned it to me, I thought, is the food running away, does it need to be armed? It's such an unusual term, and in a way, it's a distancing term," Mills told reporters Friday over at the Waldorf-Astoria Hotel where Clinton was holding meetings on the sidelines of the UN debate with her counterparts from dozens of countries.
Food security didn't say "people are hungry and that people don't have access to food. It says food security. And while in a lot of ways, it does get at the concept of what you're trying to ensure, is that people have consistent access to food, it doesn't make you feel that emotional moment until someone says people are hungry -- people are hungry and people are dying from that hunger," Mills went on to say.
But that is the crux of the food security problem.
He said several speakers "stressed that we need strong monitoring systems to evaluate progress, identify challenges and ensure transparency and accountability. Some of you have also highlighted the need for better coordination."
Ban promised to deliver ideas expressed and suggestions to the high-level panel.
Even before the meeting began, Nabarro had forecasts on the future of food security.
"We are going to see a revolution in agriculture during the next five years," he said. "We are going to see an approach to agriculture that sees poor people, particularly smallholder farms -- and there are around 500 million of them around the world, and very especially women farmers at the canter of the agriculture development agenda and we will see much more focus on how countries themselves implement food security strategies and programs."
"We are going to see a transformation of markets and trading systems in agriculture and food so that they work more in the interest of poor people and their countries," he said. "This would take time and it requires a lot of work."
"We are going to see the greater incorporation of social protection and safety nets in development programs so that where there are poor people who are suffering as a result of shocks like climate change or economic contraction they are able to access the support they need," he added.


Take this with you to McDonald's as you stuff your face with a "hamburger" for 99 cents.

Oh, Mother

As I have written, I spent endless hours this winter/spring growing many different heirloom vegetables from seeds. With the artificial lights, potting soil, dealing with mold (this setup was in the basement), and fly infestations...it was truly the only proof needed if unsure of my dedication to food.

In the end, I have mixed feelings about all of my work being that the weather in the northeast this growing season has been absolutely abysmal. The heirloom tomatoes produced vast amounts in the early half of July, but little else. The yellow grape tomatoes were endless in the beginning, then abruptly ceased int eh cool, drenched climate of most of the summer. Similarly, the "green zebras," "red brandywine" beamed with potential, but the fruits became hanging sacks of moldy water before harvest was even an option.

I must qualify, however, that I currently have about 10 lbs on vines, more than sure that they will be edible in a couple of days. At the same time, my neighbor (who I am not fond of anyway) has cleared his whole garden of all tomato plants...victimized by Mother Nature's atypical fury this season. I will be eating grilled cheese with tomato, salads sprinkled with red, and awesome pasta sauces.

Be jealous Mr. Neighbor.

Oh, nostalgia, you do it again

Green beans have a special place in my heart. Not only because they are nutritious and delicious and grown vastly in this area, but they epitomize the flavors of summer for me.

In my first months @ culinary school, I had a plate- I actually cannot remember what the entree was- and on it were blanched green beans with butter and a hint of lemon. While sitting in my chair in the Hudson Valley in the dead of winter I was instantaneously on the porch of 29th street looking over the bay. This was not just a side, it was a summer memory...like the favorite song that brings us back to the very same place. Steamed lobster, baked potato, and green beans slathered in the remnants of lemon and butter from the sweet shellfish are a staple at the Jersey Shore, a place I called home for many summers.

It is moments like this that propel me to love what I love, do what I do, and be who I am. And now, as green beans are in abundant supply I stop at the farm stand on my way home from work to make this moment happen all over again.

Who's the Smart One now?

Now that I work in a professional setting and lunch has not only become a meal, but a much desired break during the day, it is interesting to see what others eat. Funny thing is, that to make conversation people will even ask what's for lunch today...I get a kick out of it. I was worried when I saw the amount of "healthful" meals in the fridge though. I know that there is no way a roast beef and mashed potato meal could possibly be 260 calories- unless it's mostly chemicals as opposed to food. Sure enough, upon doing more research I found a dedicated individual that deciphers the meals @ http://www.foodfacts.com/

Sure enough, there's about 130 ingredients in said meal. What could possibly make up something so simple? Excellent question...ask it more often.

P.S. Just eat a salad.