In Mexicantown, on the Southwest side of Detroit, Chloe Sabatier makes French lava cakes. Sabatier sources as many of her ingredients as locally as possible, including raspberries, strawberries, and spices. She sells at farmers’ markets, cafes, restaurants, and specialty stores across the Detroit Metro area and her commercial kitchen is located in a banquet hall owned by Saints Peter and Paul Orthodox Cathedral. How is it that French delicacies are being made in a church started by Polish immigrants in a Mexican neighborhood? The answer is an innovative program called Detroit Kitchen Connect (DKC). Read more
When Katie Francis of Oklahoma broke a record recently for selling 18,107 boxes of Girl Scout cookies in seven weeks, the world took notice. All eyes were on this ambitious young woman with a creative approach and an impressive work ethic. But what Katie might not be aware of is just how different the cookies she’s selling are from ones she might bake herself. Read more
Two months ago, Seattle-area 4th grader Michael Kenny came home from school with a burning desire to make vegetarian chili. His mom Liz nearly fell out of her seat. She knew her son was not fond of peppers—and he’d never shown much interest in cooking before. “They sent all the students home with a recipe, and when he came home he wanted to make it right away,” Liz says. “And most of the ingredients were vegetables!” Read more
Bryant Terry brings a hip-hop sensibility to the politics of food. The chef and food activist has steadily made a name for himself in the food movement, first by co-authoring Grub: Ideas for an Urban Organic Kitchen, then later with his own cookbooks Vegan Soul Kitchen and the Inspired Vegan. Read more
“How cool is this!” Susan, a 68-year-old retiree from Philadelphia, was on her maiden voyage with her new toy, a salad spinner.
As she pulled the spinner’s retractable cord, the room filled with a rattling hum, similar to a washing machine at the end of its cycle. She was visibly pleased that after just a few pulls, the lettuce leaves tucked inside the colander-like basket were nice and dry. She marveled at how she could both wash–“Wow, there’s a lot of dirt in these leaves”–and dry salad greens with just one tool.
This was just one of the many ah-ha moments for Susan, who signed on to take an immersion cooking course with me earlier this summer. Over the course of a week, we met in her kitchen each day with one primary objective: Getting a handle on the bare essentials of cooking. Read more
When San Francisco voters passed the three phases of the Proposition A facilities upgrade bond in 2003, 2006, and 2011, they approved money to cover the design and construction of green schoolyards for at least 83 San Francisco Unified School District (SFUSD) elementary, middle, and high schools. SFUSD is the first urban school district to embrace outdoor learning opportunities in this fashion. It is also one of the first large districts in the state to implement the Common Core State Standards, a new set of English language arts and mathematics standards focused on real-world college and career readiness.
Seizing on this opportunity, I met with Rosie Branson Gill last fall to discuss how our organizations (San Francisco Green Schoolyard Alliance and 18 Reasons, respectively) could work together to provide more opportunities for San Francisco students to engage both in school gardens and with the craft of cooking. On February 17 of this year, 13 elementary classroom teachers, garden coordinators, and parents gathered for the launch of Cooking the Common Core: Bringing Educational Standards to Life in the School Garden, a new training series designed to do just that. Read more
Paula Deen’s public admission that she has Type 2 diabetes and her follow-up announcement that she is also a paid spokesperson for the pharmaceutical company Novo Nordisk, and its diabetes drug, Victoza, has sparked an interesting debate about the deeper issues surrounding our food system—especially the impact it has on the many people diagnosed with diabetes. And according to Deen’s comments on the Today show, she implies to her millions of fans, that the primary ways to deal with this largely diet-related disease are through personal responsibility and pharmaceuticals. Read more
When I was an intern in Santa Fe, New Mexico a thousand years ago, my mother sent me a three-page letter (yes, a letter. It was that long ago). Worried that her underpaid intern son might be starving in the desert, she wanted to pass along her wisdom on how to cook and eat on the cheap. It was called “Good Old Mom’s Three Days on One Chicken and Other Depression Folklore.” It kept me fed that long hot summer and later became a family treasure.
I was reminded of it recently when I had the opportunity to read An Everlasting Meal: Cooking with Economy and Grace, by Tamar Adler. Read more
Earlier this summer, as I was hauling a bag of farmers market produce home 15 blocks and up four flights of stairs, sweating bullets, cursing my choice to buy a melon (they’re heavy!), I stopped mid-step.
“Does it really have to be this hard?” I asked myself.
My story is particular to me, of course, but all over the country there are people trying to put food on the table and asking themselves “does it really have to be this hard?” Read more
A recent recall of 36 million pounds of salmonella-contaminated turkey by the company Cargill reminded Americans once again about the failings of our food safety system. While the debt deal struck earlier this month puts funding for the Food Safety Modernization Act, which passed in 2010 and will help the Food and Drug Administration (FDA) improve the safety of our food, at risk, there is information that can empower consumers now. Below is a comprehensive info graphic by the Heath and Fitness Blog Greatist.com that explains what you need to know about shopping for, handling and cooking food more safely, as well as a briefing on the sources of food-borne illness. Read more