This Saturday, November 22 at noon, San Francisco Bay Area residents will gather for an Eat-In at the Slow Food Nation Victory Garden in front of San Francisco City Hall. An Eat-In is a group of people gathering in a public space in order to share a meal. This Eat-In serves to bring local residents together to discuss how we ensure that everyone has access to good, clean and fair food. It is free of cost and open to the first 200 who register at http://slowfoodnation.org/get-involved/community-days-in-the-victory-garden/

Organizers are providing tables and chairs. The meal is a potluck. Participants bring their own plates, cups and silverware and home-cooked food to share. Before the meal, activists and advocates from Quesada Gardens, La Cocina, Glide Memorial Church, Nextcourse, the San Francisco Food Bank, the California Food and Justice Coalition, the St. Anthony Foundation and Project Homeless Connect will highlight programs that are improving our local food system. This event marks the last day the Victory Garden is open before volunteers begin a two-week project to dismantle it. Materials from the garden are being donated to Project Homeless Connect to help them build an edible urban garden.  The final harvest will be donated to the San Francisco Food Bank.

If you’re in the Bay Area and would like to attend the Eat-In, please reserve a seat.

In this week’s issue of New York Magazine, New York-based chefs and farmers worked together to bring readers a locally grown Thanksgiving menu complete with recipes. Here is how the magazine introduced their spread:

“The Pilgrims, of course, were locavores, and now, after decades of factory farming and MSG, we’ve come full circle. Eating minimally processed food from nearby sources has become a New York, and national, obsession. In that spirit, we’ve assembled “A Local Thanksgiving”—a complete holiday feast, created by the most ingredients-driven New York chefs and sourced from area farmers. Yes, you may pay a bit more, but what you lose in parsimony you gain in ecological correctness and, most important, deliciousness. Besides, here’s something else the Pilgrims understood: Even in a world of tight resources, there are occasions when a small splurge is exactly what one needs.”

I’m considering celebrating Thanksgiving with an Eat-in, where we will eat locally sourced food, and then send everyone on their way with a biodegradable doggie bag.

How are you celebrating Thanksgiving? Are there any recipes from your neck of the woods that involve using local ingredients? Will you be using Thanksgiving as an opportunity to encourage a change in the food system?

Photo: Farmer Ken Migliorelli and Dan Barber’s fennel soup by Marcus Nilsson for New York Magazine

In this time of watching our wallets, our good intentions about eating sustainable food could easily descend into bad habits, cutting corners and disenchantment about the food system.  Instead, I’d like to offer a few ways I’ve been eating good, clean and fair on a reasonable budget:

1. Cut Out the Middle Man – Whether you sign up for a winter share of vegetables (look for one at Local Harvest), so that your money goes directly to the farmer in exchange for a weekly share of local, fresh food, or you shop at farmer’s markets (a tip is to go at the end of the day, when vendors are willing to bargain a bit more for the food they don’t want to bring home) cutting out the distributor or grocery chain will lower the price of your food, and still allow you to get the best produce.  As an example, my Community Supported Agriculture (CSA) share costs around $25 per week, and in the summer I’ve been receiving between 12-20 lbs of vegetables.  Also, buy less pre-packaged food (wine, olive oil and chocolate are my favorite exceptions) as it costs much more than unprocessed food.

2. Perfect your Kitchen Skills – Invest in one solid cookbook, like Mark Bittman’s How to Cook Everything, or How to Cook Everything Vegetarian (you might even be able to get a used copy), and work on your home cooking.  On average, meals cooked at home cost less than half that of meals eaten in a middle-of-the-road restaurant.  Don’t have time?  A trick I like to use is to cook extra grains to add to future meals, and I always make lots of leftovers for lunch and dinner the next day.  Bringing lunch to work is always a good idea.  Home cooking is healthier, and you can be sure to know where you food is coming from.

3. Eat-In! – Have a regular Eat-in, or potluck, where attendees can bring their favorite dishes and everyone can eat well.  Eat-ins are a great opportunity to share ideas, whether about the change we need to see in our food system, or any good cause.  Empower your friends by helping them source the best priced good, clean and fair food and share the stories behind your dish.  (Yesterday I made pancakes, and my husband said they were the best he’d ever eaten.  Local eggs and butter, stone ground wheat from upstate New York, and Vermont maple syrup made it possible.)

4. Go for a Forage – This time last year, I spent a day foraging with the Wild Man Steve Brill in Central Park and came home with a booty of apples, spices, burdock root and edible greens.  Guide books are great, but don’t go nibbling on any mushrooms before you figure out which ones might kill you!  Having gone with a guide, I now feel confident that I could return to the park and locate and recognize a few edible species.  In places like Los Angeles fruit hanging over the fence is fair game for picking.  There is so much around us that is edible, we’ve just forgotten about it.

5. Plan Your Spring Garden – Collect the seeds from this year’s garden, or request seed catalogs and save money on seedlings by starting them yourself.  If you are like me and both suffer from a lack of a green thumb and live in an apartment in the city and lack soil, try this: What is the status of your roof?  Can you place planters up their without anyone noticing or with the permission of the building?  Get a book, like The Gardener’s A-Z Guide to Growing Organic Food by Tanya L.K. Denckla. Also, in my kitchen window I’m growing basil and occasionally sprouts, which are great in winter when there aren’t as many fresh local lettuces. Allotments are also a popular way to grow food in urban areas.

6. Eat Less – ‘Tis the season for loosening your belt, but is ritual overeating necessary?  Making a Thanksgiving feast to welcome friends and family to the table can be a celebratory moment, but savor it, and eat slowly.  The more you pace yourself the less you will ingest, as there is a twenty minute lag between when you are full and when your brain knows you are full.  And best of all, this leaves more leftovers for lunch!

7. Volunteer in a Kitchen or on a Farm – This is a great way to get some freebies, especially on the farm where you might get a meal and some of what you pick.  It’s the harvest season, and you’d be pretty hard pressed not to find a farm that could use a helping hand.  (Check out World Wide Opportunities on Organic Farms)

8. Save Money Elsewhere Before Scrimping on Food – Okay, okay, so this is not so much of a tip about food savings.  But more of a plug for what good, clean and fair food can do to change our lives.  We don’t put enough value in food, and in turn our bodies and the Earth are in peril.  Supporting bad stewardship practices and corporate crops means there will only be more unhealthy food to go around. Americans now spend 11% of their income on food, the lowest percentage ever.  Yet if, instead of that 5th or 6th magazine subscription, or the television-phone, or extra pair of jeans, we could eat delicious, earth-conscious food and spend around 15 – 20% of our income instead, we should be willing to change our mindset.  This is switching from the “me” to the “we” mentality is unavoidable if we are to stay inhabitants of this planet into the future.

Finally, enjoy eating.  Taking pleasure in food is not a crime, even in dark times.  Reflect on the work that went into your dinner and you will appreciate every penny spent.  Now hop on your bike and head to the farmer’s market before it closes!

Photo: *patrick

“Real Food Now!” is the rallying cry of a new generation of student leaders on college campuses this fall. In October, thousands of students on hundreds of campuses will participate in a national month of action, challenging their schools to invest in food that is healthy, local, fair, ecologically sound and humane. The month of action kicks off the Real Food Challenge, a new national campaign with the mission to build a student movement for just and sustainable food. As the international food crisis worsens, students from Hawaii to New Hampshire will organize grassroots “protest potlucks,” community teach-ins and real food roundtables, working locally and directly to address the problems in the global food system.

The Real Food Challenge has an ambitious goal: to redirect 20% of all food purchased by colleges and universities (currently $4 billion) to Real Food by 2020. Led by students, the campaign advocates collaboration, commitment and collective action as a means of transforming the university food service industry. The campaign also trains and empowers students to tackle food as an issue that determines our health, the sustainability of our lifestyles and the conditions of our communities and planet.

A key feature of the Real Food Challenge is its emphasis on uniting existing networks in order to amplify the work of student farmers, fair trade and farmworker rights activists, local food advocates, climate change leaders and mindful eaters. In November of 2007 the Challenge held its first Real Food Summit, drawing a diverse group of student leaders from 47 different colleges and universities throughout the Northeast. This fall, the Real Food Now! Month of Action will engage over 300 campuses across the United States.

Student leaders working to bring Real Food to their college campuses will be at Slow Food Nation to present at Changemakers Day and to participate in the Youth Food Movement Program. They will be among 200 students and young farmers, cooks, artisans and activists joining the Eat-In on Labor Day, a “protest potluck” and demonstration in the spirit of Slow Food Nation’s theme, “Come to the Table.” The Real Food Challenge is being launched by The Food Project, the California Student Sustainability Coalition and a diverse group of allied organizations, including United Students for Fair Trade, Slow Food on Campus, the Student/Farmworker Alliance and others. Learn more at www.realfoodchallenge.org.

Image courtesy of Yale Sustainable Food Project