Tag Archives: food justice

Harvesting Justice: Farmworkers, Food and You

Craft scissors are perfect for kids in the kitchen. These sous chefs are making fancy roast beet & beet greens salad.

Come eat a tasty organic dinner & discuss food justice at an Earth Day Dinner & Film Nite next Wed eve, Apr 25th, at First Universalist Church @ 3400 Dupont Ave So, Mpls.  It’s family-friendly w/ kid activities and child care. Kids will see film about Cesar Chavez while adults watch “The Harvest”.  Starts 5.30pm, Dinner at 6pm, Films follow. 

I’m making dinner w/ volunteers, plus, I’m doing my Aunty Oxidant interactive cooking demo@ 5.30pm.  The full show, “Little Locavores”, was developed for the Mpls Farmers Market in 2009. The kids help me make salads and act in skits about Antioxidants and Locavores, and if there’s time, we play games like “Hot Kohlrabi”, “Name That Vegetable” or “Farmer Obstacle Course”.

As usual, my menu is gluten-free & vegan.  Is this hard to plan? No. Will it be wholesome, toothsome yet gobsmackingly good? Yes.

ALL ORGANIC MENU:  Beet Slaw, Quinoa Salad*, Tossed Greens, Pureed Parsnip, White Bean & Celery Soup w/ Parsley Coulis, local bread & Hope butter, gluten-free beet chocolate cake, vegan chocolate pudding, navel oranges. Bean quesadillas available for picky kidlets.

Pureed Parsnip Parsley Soup

Event: Harvesting Justice: Farmworkers, Food and You
Venue: First Universalist Church @ 3400 Dupont Ave So, Mpls
Time: 5.30pm – 8pm.
Childcare: Free.
Cost: Nada (donations accepted)
Cool Quotient: High.

RSVP online at http://firstuniv.org/EarthDay2012

 

* Variants of Beet Slaw and Quinoa Salad are on my Recipe Page.

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Crocus but not Asparagus

Okay, Okay, spring is here. I have stopped resisting it. Unfortunately, that does not mean spring vegetables are here in Zone 4, despite how it feels like they should. Besides, as my clients know, I do not include ‘spring’ veggies in DDoW menus until they are more abundant (and cheaper) at local farmers’  markets. Perhaps May will be the new June? For the time being, we’re relegated to eating veggies from far away, and you’ll still see ‘winter’ veg in DDoW menus.
Catering clients, on the other hand, will see more “springy” food choices from me. Why? Because in smaller quantities these more expensive ingredients are feasible. Speaking of catering, I am getting spring & summer bookings for fundraisers and parties (graduations, showers, weddings, anniversaries et al). If you’re thinking of hosting a gathering and would like to explore the possibility of having it catered, do contact me!  I do partial and full catering. Just think of how nice it would be if you didn’t have to spend 2 days shopping, prepping, and dealing with the aftermath!
This photo shows a lovely dinner I catered last year. FYI, I am working on a new Catering page (finally) with sample menus and service descriptions. But in the meantime, just email me.
Meal of braised chicken with peppers & capers, brown rice, beet lentil salad

A flavor-filled dinner: tossed salad with carrot/jicama/radish/grapefruit, braised chicken in capers peppers & wine, brown & wild rice, roast beet & lentil salad in balsamic vinagrette; and lemon poppyseed pound cake with strawberries.



Alert: DDoW is taking spring break the first week of April.  No deliveries. 

Firecracker Slaw: the prettiest slaw you've EVER seen!

Other Events & News: 
  • In my “Aunty Oxidant” cabbage hat, I handed out lots of “Firecracker Slaw Shooters” (beets & carrots in smoky chipotle vinaigrette) this past Thu at the League of Women Voters’ Healthy Legacy Forum “Growing Our Local Food Economy”, and met lots of cool folks. As usual, mine was the only superfood on the plate but that’s partly because I bypassed the ‘finger-food’ suggestion and made a salad instead. Hence, the ‘slaw shooters’ in little sample cups. 

 

  • This week I’m teaching a class for residents of Next Step Housing, run by Ascension Place transitional housing for women based in North Mpls. We’ll make easy healthful foods that stretch the budget!
  • For Earth Day I’ll be heading a team of volunteer sous-chefs to make lots of fresh healthful chopped salads for an event titled “Harvesting Justice”, which will focus on the links between our food economy and immigration i.e. migrant workers. 
For more newsflashes about my catering, teaching & demo activities plus food/ nutrition/ sustainability issues & opinions, check out www.facebook.com/pages/One-Dish-at-A-Time/ or follow me on Twitter @onedishatatime. I don’t tweet often so rest assured. :^)