edible NORTHEAST FLORIDA
ISSUE SEVEN | September/October 2016
A BR IEF HISTORY OF LU NCH • THE NEW SCHOOL C A FETER I A • SLOW FOOD FAST • ZOO LU NCH
Eat . Drink . Think . Explore . | Season by Season
No.7 September/October 2016
Member of Edible Communities
Š 2016 Nestle Waters North America Inc.
Chefs take great pride in their sources. They are as carefully selected as the carrots, cucumbers and peppers they feature on their menus. Chefs know great meals begin at the source. In the vast Panna Estate, rich in natural beauty and situated in the heart of Tuscany, lies the source of the pleasingly balanced and refreshing Acqua Panna spring water. Acqua Panna boasts a unique smooth and velvety taste, giving it the rare ability to please all discerning palates. A Taste of Tuscany.
Naturally filtered over 30 years by the Italian Alps and bottled at the source in Bergamo, Italy, S.Pellegrino has been a key ingredient in exceptional meals since 1899. Chefs trust their sources. Chefs trust S.Pellegrino.
THE FINE DINING WATERS THE FINE DINING WATERS THE FINE DINING WATERS
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THE FINE DINING WATERS
THE FINE DINING WATERS THE FIN THE FINE DINING WATERS
Contents DEPARTMENTS 2
LETTER FROM THE EDITOR
4 CONTRIBUTORS 10
EDIBLE TABLE What’s in Season
11
SEASONAL PLATE Mushroom Croquettes
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EDIBLE INNOVATORS The Art of Daily Menus
27
EDIBLE INGREDIENTS Potatoes in Northeast Florida
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LOCAL LIBATIONS Session Beers
48 LAST BITE Reduce Your Packaging Footprint
FEATURES 6 LET’S DO LUNCH A Brief History of Our Midday Meal 13
FOOD TRUCK CHALLENGE Ten Lunches under $10
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SLOW FOOD FAST Food-Makers Adapt to the New Speed of Lunch
22 THE NEW SCHOOL CAFETERIA Variety on the Menu in Duval County 30
WHAT THE WILD THINGS EAT Lunchtime at the Jacksonville Zoo and Gardens
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STICK A FORK IN IT Ending the Cycle of Boring Lunches
45 PB&J A Timeless Classic Revisited Photo by Stefanie Keeler
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LETTER FROM THE EDITOR
When we think about ways to create and sustain a resilient food system, a focus on lunchtime might not immediately come to mind. Yet, this meal, more than any other, is often eaten away from home, and as a result, profoundly affects food choices. Meal planning for midday, whether it’s leftovers at your desk, dining at a nearby restaurant or packing your child’s lunchbox, presents both challenges and opportunities in our efforts to support all things local.
PUBLISHER Amy Robb amy@edibleneflorida.com EDITOR Lauren Titus lauren@edibleneflorida.com COPY EDITOR Doug Adrianson
The stories in this issue reflect the lunchtime landscape awaiting those at home, in the workforce or at area schools. Learn how the Duval County school system is adjusting to changes in federal requirements to create menus that are more nutritious and enable more sourcing from area farmers. Whether you have 5, 15 or 60 minutes for lunch, staying or leaving, read how area eateries have just what you’re looking for as they respond to shifting consumer habits and demands. Don’t feel like you can step away from your desk long enough for a healthy meal? Discover how, with some minor changes to your routine, you can take a break from work for a nutritious, delicious lunch. There’s much more in these pages, so let’s do lunch. Finally, this issue also marks the first anniversary for Edible Northeast Florida. Many thanks to our loyal readers, subscribers and contributors who have helped make this inaugural year so spectacular. And our gratitude extends to the advertisers who have shared our vision and commitment to local. It is with their support that we’re able to share Edible Northeast Florida with you. We look forward to another year of providing a community platform for the discussion and celebration of our region’s evolving food system. We love hearing from you, so drop us a note and tell us what’s on your mind. Follow us on social media @edibleneflorida. Oh, and let us know how you #dolunch!
DESIGN Matthew Freeman PHOTOGRAPHY Jesse Brantman, Sean Kelly Conway, Dennis Ho, Stefanie Keeler, Lexi Mire, Amy Robb, Sara Schober CONTRIBUTORS Kristin Adamczyk, Kathy Ames Carr, Meredith Corey-Disch, Alexa Epitropoulos ,Sara Glenn, Jen Hand, Kimberly Lewis, Sarah McCartan, Matthew Shaw, Jack Twachtman, Sandro Young SUBSCRIBE Edible Northeast Florida is published 6 times per year by Slidetray Media LLC. Subscriptions are $28 and available at edibleneflorida.com. FIND US ONLINE EdibleNEFlorida.com facebook.com/edibleneflorida instagram.com/edibleneflorida twitter.com/edibleneflorida pinterest.com/edibleneflorida CONTACT US Have a story you'd like to see featured in Edible Northeast Florida? Send us your ideas! editor@edibleneflorida.com Edible Northeast Florida 24 Cathedral Place, Suite 406 St. Augustine, FL 32084 p. 904-494-8281 No part of this publication may be used without written permission by the publisher. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you. © 2016 Slidetray Media LLC. All rights reserved.
ON THE COVER: The Lunch Issue Photo by Stefanie Keeler
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OUR CONTRIBUTORS Kristin Adamczyk Kristin has lived in a lot of places since graduating from Flagler College. From farming in Oregon to operating a health food store in Upstate New York, her passion has always centered around good food. Jesse Brantman Jesse is an editorial and lifestyle photographer based in Jacksonville. He is also one half of the wedding photography duo, Jesse and Lexi Wedding Co. Kathy Ames Carr A native of Cleveland, Ohio, Kathy recently relocated to Northeast Florida. As a full-time freelance writer and editor, Kathy writes and copy edits for local, regional and national publications. Sean Kelly Conway Flagler grad and St. Augustine native, Kelly spent several years honing his documentary and street photography skills while working and traveling around Asia. Kelly can be found digging through anthropological field recordings, chasing surf, photographing motel signage and giving historic photo tours in downtown St. Augustine. Meredith Corey-Disch Meredith is the owner of Community Loaves, an organic sourdough bakery and cafe in Murray Hill. She learned to bake while working at a small English bakery and farm after college. After moving back to Jax, her hometown, she started Community Loaves to combine her new love of baking and her environmental studies degree. Alexa Epitropoulos A longtime Florida resident, Alexa covers food and entertainment at the Jacksonville Business Journal. She’s also an alum of Flagler College and a former editor of The Gargoyle. When not searching for coffee, beer or burritos, she’s likely writing something on deadline. Sara Glenn, M.Ed Sara is the Director of Strategic Development of Healthy Living Innovations: Nutrition & Obesity for the YMCA of Florida’s First Coast and leads the Y’s nutritional services, including the Y’s vertical garden initiative, SEEDifferently. Jen Hand Jen is a freelance writer based in St. Augustine. Her work has appeared in the St. Augustine Record and Folio Weekly and currently blogs for RoadBikeOutlet.com. A former short order cook, caterer, bartender and baker, she loves her CSA and farmers’ markets, and may have a slight cookbook problem. Dennis Ho As a freelance commercial photographer Dennis has spent the last two decades shooting for food, fashion and music industry brands in the United States and Canada. At home in Jacksonville, Dennis balances an active travel and freelance schedule while serving as full time photo editor at his local alt weekly.
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Stefanie Keeler Born and raised in Miami Beach, Florida, Stefanie is now a senior at Jacksonville University, working on her BFA (with a concentration in photography). In between shooting weddings and eating locally, she is a self-taught fiber artist and loves exploring Jacksonville. Kimberly Lewis Kimberly is the Annual Campaign & Volunteerism Director for the YMCA of Florida’s First Coast, is passionate about teaching kids to volunteer, and has worked in the nonprofit sector for more than a decade. Sarah McCartan Sarah is a professional storyteller with a passion for real food made simple. She holds tightly to her mantra “you are what you eat” and is a firm believer that good health starts in the kitchen. Sarah splits her time between writing, running, and crafting vegan meals. She shares her plant-based journey via her blog, Vegan on the Run. Lexi Mire Lexi is a fine art photographer and one half of Jesse and Lex Wedding Co. Originally from Cape Canaveral, she’s now digging her roots into Murray Hill. Her passion for photography started with creating self-portraits in secluded spots with her camera as company, and is now all about spending time with others. Sara Schober Sara is a photographer whose work is fueled by her obsession with the colors and textures of all things food related. Still somewhat new to Jacksonville, she thinks the best part about the area is how many great options there are to enjoy a meal with her husband and friends. Matthew Shaw Matthew is a freelance journalist and native of Northeast Florida. A former editor at Folio Weekly and 904 Magazine, he is currently a Senior Writer at Surfer Magazine. He lives in Atlantic Beach. Jack Twachtman Jack is the owner and general manager of BREW Five Points and has been an instrumental part of such Northeast Florida institutions as Burro Bar, Burro Bags and One Spark. His passions are specialty coffee and craft beer but he spends all his free time in the kitchen fermenting and preserving whatever he can get his hands on. Sandro Young Sandro is a happy husband and father of two. He and his family are very connected to the ocean, which has inspired them to find ways to keep it clean and free of plastic. Sandro loves teaching his kids to care for the Earth and wants to help others do the same.
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LET’S DO
Lunch
A Brief History of Our Midday Meal WORDS JEN HAND PHOTOS AMY ROBB
M
My great-great-great-grandmother did not eat lunch. Oh, don’t get me wrong. I doubt she was a lunch hater (we are a family of good eaters). Lunch just did not exist in the early part of the 19th century in America. Not how we think of it today, anyway. Now sandwiched between breakfast and dinner, lunch is a relatively recent meal trend. The word itself is an abbreviation of luncheon, and means a light midday meal. As a suburban New Jersey child of the 1970s and ’80s, I ate breakfast in the morning (cereal on weekdays, bacon and eggs or pancakes on weekends), lunch at noon-ish (cold cuts or PB&J on white bread) and dinner around 5 or 6 (a meat, a starch, a vegetable).
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A midday meal for farm staff at Frog Song Organics showcases produce pulled right from the field.
These lines blurred on the weekend. If we visited family, a marathon mid-afternoon lunch slowly gave way to dinner. The spread included creamy casseroles slowly congealing in their pans on the counter. Mysterious Jell-O salads flipped out of copper molds, shimmering in the light. Bowls of gherkins cozied up to olive loaf sandwiches. No matter which relative’s house, cigarette smoke filled the living room and adult fists held sweaty highball glasses full of brown booze. The youngsters? We got to drink soda instead of milk, and if we sat, it was at the “kids table.” Was it lunch? Was it dinner? Yes. Throughout recent history, the main meal of the day has typically been called dinner, whether that meal is eaten around noontime or in Photo by Amy Robb
the evening. In colonial America, dinner was taken midday. Society was mainly agrarian, and folks rose early for the day’s farm work and chores. By the middle of the day, they were ready to eat a substantial meal. This timing made sense due to the restrictions of using available natural light (candles and fuel were expensive) and the length of time it took to prepare a hearty meal over a fire. A light supper, usually leftovers from dinner, was consumed before bed. These meals were utilitarian, at best, and far from social. And consider this little etymological tidbit about the origin of the English word dinner. It is from the same roots as the Old French disner (to dine) stemming from the word desjunare, meaning “to break one’s fast.” Did you catch that? Breakfast! Dinner means breakfast. The Wainwrights of Live Oak have been dairy farming for decades. The seventh of nine children, Cheryl Wainwright Finney remembers gathering at a table of 12 for their midday family dinner. They ate food from the garden including new potatoes, green beans, okra, tomatoes and peas of all different kinds. Also, “lots of grits—grits with cheese, grits with gravy, grits with eggs,” said Finney. “Lunch was never ‘lunch,’ and it still isn’t to my dad,” she added. Finney’s parents, three of her siblings and a number of grandchildren are involved in daily operations at the farm. Wainwright Dairy distributes fresh milk and cheese all over Florida. Today Cheryl calls the midday meal lunch, switching when she married because calling it dinner confused her husband. These days he brings her lunch to work, perhaps a slice or two of homemade pizza or a sandwich. “Something I can grab hold to,” she said. Busy each day running the creamery, she has little time for even that and generally eats on the fly. In the mid-1800s when jobs began to move off farms and into towns and cities, a large sit-down meal at home in the middle of the day became impractical. The Industrial Revolution hustled along, moving hand and home production to machine and factory. Among its impacts on lifestyles were people carrying lunch to work and eating it on the job.
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From the late 1800s to the 1960s, lunch morphed through phases from eating on the factory floor to enterprising food sellers who set up pushcarts outside places of work—ancestors of today’s food trucks. Cities featured coin-operated automats (food vending machines) that served up sandwiches and beverages for a nickel at the push of a button. As car travel took off, so did fast food, until urban white-collar workers slowed it down again, spending hours decompressing over three-martini lunches. Luncheon suggests a certain formality or special occasion, as in “the Orchid Society’s Annual Luncheon.” Sources trace the word back to the Middle English nuncheon from none (noon) + schench (drink), and there are chicken vs. egg arguments as to whether the word lunch came before luncheon. As the meal most commonly eaten away from home, lunch has the potential to be a very public meal. While arguments about word origin are best left to the lexicographers, the way lunch reveals our personal food choices to people beyond our family and those we live with is fascinating. One Northeast Florida farm that still partakes in a more traditional sit-down midday meal is Frog Song Organics in Hawthorne. Located just east of Gainesville, the farm has been supplying vegetables to their own CSA and local markets for five years. Owner Amy Van Scoik said they used to use a cowbell (a family heirloom given to her by her grandmother) to call in workers from the field, but the farm is too big and everybody text messages instead. The Frog Song field crew gets together buffet style each week, to share food prepared by the farm’s Food and Animal Coordinator Becky Franke. Van Scoik said that “farm lunch” began as a way to entice volunteers to help out before they had any paid staff. The farm crew eats from the seconds, damaged crops and unsold items from the market. Seasonal veggies are supplemented with beans and rice, and there’s always a cake for birthdays. “The whole point for us of farming is to have good food to eat,” says Van Scoik. Samuel Johnson’s cinderblock-sized Dictionary of the English
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Farm Basket Saute INGREDIENTS 2 tablespoons olive oil 2 cloves garlic, minced 1 small onion, chopped 1 medium eggplant, cut into large cubes 3 medium carrots, cut into rounds 3 medium red potatoes, cut into ¾-inch cubes 1 tablespoon basil, chopped 1 tablespoon oregano, chopped Salt and pepper to taste Splash apple cider vinegar
PREPARATION Heat oil in large frying pan. Add garlic and onions and saute five minutes. Add eggplant, carrots and potatoes and cook, stirring occasionally to keep from sticking, for 10 to 15 minutes. Add basil, oregano, salt, pepper and splash apple cider vinegar and cook covered, another 10 minutes, stirring occasionally, until potatoes are cooked through.
Language (1755) had this definition of lunch: “as much food as one’s hand can hold.” These days, that feels about right. We are a land of convenience, “grab-and-go” options from our grocery stores and eating while driving to our next appointment. At my job, the bosses buy lunch for the whole staff every Friday. We spread the love between chain restaurants and mom & pop shops, and we fire up the grill once in a while too. I eat at my desk most days, and try not to spill salad on the keyboard. Whether it’s culled from an edible garden in the schoolyard or ordered from the counter of a food truck parked near your downtown office, gobbled down with co-workers standing in the hot kitchen before you have to jump back into your to-do list, or an occasion to share a bite with family or close friends, lunch is constantly evolving. For many of us, it is a welcome break during the day and the perfect opportunity to refuel. At the very least, it’s a daily pause – before we start thinking about what’s for dinner.
Photo by Amy Robb
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EDIBLE TABLE
What’s in Season?
Here’s a list of the produce and seafood you can expect to find at your local farmers’ market in the coming months. Growing methods such as hydroponics can extend seasons, so you may also see other types of produce on occasion. Don’t hesitate to ask where your food is grown. Seasonal closures and catch limits may affect availability of fish and seafood. Muscadine Grapes Mushrooms Nectarines Okinawa Spinach Okra Oregano Parsley Pears Pecans Peppers Persimmons Pomegranates Radishes
Rosemary Shiso Squash Sweet Potatoes Thyme Tomatoes Watermelon
FISH AND SEAFOOD Grouper Shrimp Snook Black Sea Bass Vermilion Snapper Greater Amberjack Red Porgy Mackerel Tilefish Gray Triggerfish Wahoo Sheepshead
Information provided by Florida Department of Agriculture, Florida Fish and Wildlife Conservation Commission, South Atlantic Fishery Management Council and other sources.
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edible NORTHEAST FLORIDA
Photo by Stefanie Keeler
PRODUCE Avocadoes Basil Beans Blackberries Chives Cucumbers Eggplant Garlic Chives Grapefruit Hot Peppers Marjoram Mint
SEASONAL PLATE
Mushroom Croquettes with Yogurt Sauce Here’s a new dish to add to your Meatless Monday menu. Double the recipe and serve leftovers as a sandwich in pita bread with lettuce and tomato. Serves 4 | Recipe by Kristin Adamczyk INGREDIENTS
Croquettes 8 ounces mushrooms, finely chopped 1 medium onion, minced 2 cloves garlic, minced ½ cup oat flour ¾ cup cooked rice 2 tablespoons nutritional yeast Salt and pepper, to taste
Yogurt Sauce 1 cup plain yogurt 1 tablespoon fresh basil, chopped 1 tablespoon fresh chives, minced 1 clove garlic, minced Salt to taste. To Prepare Croquettes Sauté mushrooms, onion and garlic in coconut oil or butter until soft and onions are translucent. Transfer to a medium bowl and add rice and oat flour. Mix with a spoon or hands until combined. Mix in nutritional yeast, salt and pepper. Shape into patties or balls. Heat olive oil in frying pan and cook until golden brown. Alternatively, these can be baked for 25-35 minutes at 350 °. To Prepare Yogurt Sauce Mix all ingredients and chill until ready to serve.
Photo by Amy Robb
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FRESH FLORIDA INGREDIENTS.
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the food truck
challenge Ten Lunches under $10 PHOTOS STEFANIE KEELER
While food trucks have quickly gained in popularity in recent years, mobile eateries have been part of the American cultural landscape since the late 17th century when food carts first appeared as push carts in the city we now call Manhattan. Northeast Florida alone is home to well-over 100 licensed mobile food businesses, many of which are occupied by some of the area’s most creative local food makers and chefs. While finding food trucks can sometimes be a chase, trying new trucks is a great way to add adventure to lunchtime routines. Last month, we set about at random to find 10 local lunches under $10, and here’s a small sampling of the fare we found being served by trucks in our region.
Nalu’s Tropical Takeout in St. Augustine
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4 3
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5 1. Jalapeno Truck
3. Son of a Butcher
Spicy Chicken Chimichanga $10 With Rice and Beans, topped with Pico de Gallo and Sour Cream
2. Big Island Bowls
4. Blazin Azn
Shaka Bowl $8.50 Acai and assorted Toppings: Strawberries, Coconut Shavings, Homemade Granola, drizzled with honey
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Mayport Shrimp Po Boy S.O.B $8 Grilled Shrimp, Lettuce, Tomato, Tripp Sauce and Cheese
Dynamite Roll $7 Salmon, Krab and Asparagus, Deep Fried, with Ponzu Sauce Spicy Mayo and Scallions
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5. The Happy Grilled Cheese Daddy of the Mac $7 Three cheeses, pulled pork, mac & cheese, grilled onions
6. Treemendous BBQ Pulled Pork BBQ Sandwich $9 Served with a side of Mac and Cheese
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10 7. Zydeco Cajun Grill Shrimp Gumbo $10 Bayou-style Stew with Andouille served over Rice
8. Nalu’s Tropical Takeout Baja Fish Tacos $9.50 Served with Baja Sauce and a side of Rice and Beans
9. Berry Good Farms On the Go Signature Salad $8 Goat Cheese, Cucumbers, Tomatoes and Corn served over Mixed Greens with Salmon Cake and House Ponzu Vinaigrette
10. A Flying Sausage Chicken and Waffles $9 Fried buttermilk Chicken Sausage and Maple Waffles with Collards, topped with Sweet Chili Sauce
Not sure where to begin your Food Truck Challenge? Start by following Jax Truckies on Twitter @JaxTruckies for a daily list of truck locations. EdibleNEFlorida.com
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EDIBLE INNOVATORS
The Art of
DAILY MENUS WORDS SARAH MCCARTAN PHOTOS STEFANIE KEELER
Southern Roots Filling Station is committed to planning their lunch menu around daily dishes that vary from one day to the next based on farm-fresh ingredients, explained Mariah Salvat, co-owner and cook. Customers have learned to enjoy the surprises that each season brings. They’ve even come to expect it. 16
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WHY DAILY MENUS MATTER
WORDS AMY ROBB AND LAUREN TITUS
What many local food enthusiasts don’t always understand about running a restaurant business in Northeast Florida is that sourcing goods from local farms can be hard. Really hard. To do it is feasible but also tricky for a variety of reasons. For one, small farms can’t always keep pace with the quantity of product needed to meet large restaurant demands and, conversely, restaurants can’t always adjust their menus based on what farmers harvest each week. Cost and distribution can be problematic. Customer expectations are a very real consideration too. It’s not only farms, chefs and restauranteurs responsible for promoting local food. We, the eaters, must play a major role if we want local agriculture to be sustainable. Customers who want kale salad in September should know that kale doesn’t grow here in September. If it’s on a menu in September, it’s probably not local.
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The steps between farm to table at Southern Roots are few and not far between. Some vegetables are grown as close to home as they come — hand-picked from Salvat’s mother’s garden or the community garden in the surrounding Riverside neighborhood. Others are sourced from nearby farms, including Berry Good Farms, Down to Earth Farm, Traders Hill and Veggie Confetti. Locally-crafted products including Shakti Life Products cashew cheese and kraut, Village Bread toast and Stubbees Creamed Honey also have their place on the menu. These sources and ingredients aren’t just elements, they’re the foundation. They are the southern roots. Salvat leaves herself open to everchanging inspiration, making the menu’s creation and execution equal parts humble and inventive. “Things are constantly changing in the kitchen, which keeps it fun,” she said. “I am so inspired by our local foods that they almost always dictate the menu.” Though the lack of root vegetables in the
Many of our favorite restaurants would love to source everything from local farms, but often it’s just not practical for their business model. A desire to support local agriculture sometimes conflicts with high volume demands and customer expectations of a reliable menu at consistent prices.
region and scarceness of particular crops at times can prove challenging for Salvat, the constant bounty and consistent surprises brought in by farmers far makes up for it. “Our local farmers constantly bring surprises be it an extra bouquet of flowers for us to take home or a new item they’re growing
And this is exactly what makes small eateries like Southern Roots Filling Station so innovative. By keeping their menu small and being creative with specials on a daily basis, they maintain the flexibility and agility needed to truly take advantage of locally-grown, seasonal ingredients.
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JP and Mariah Salvat, owners of Southern Roots Filling Station, at work in their eatery on King Street.
they think we might like. It’s a highlight of my day to chat with them for a quick moment before they leave.” While Southern Roots has a couple of consistent signature menu offerings, for the daily special, (a savory dish, a side and small salad), almost anything goes. Typically, it’s a spontaneous decision. “I am inspired by the day — the weather, temperature, what’s speaking to me produce-wise,” said Salvat. Around 10:30 a.m. each day, the lunch special is hand-written on the chalkboard. One afternoon it might be Shakti Life’s kraut or cashew cheese, married with a medley of vegetables from the community garden, layered over rice or greens. The next, it might be warm lentils, paired with a crisp cool salad and a side of root vegetables, or whatever seasonal produce nearby farmers have delivered. Having close connections to area growers is a key component in creating unique specials as the seasons change. Salvat’s approach to turning what she gets from neighborhood gardens, area farmers and food artisans into daily dishes is one that simply celebrates and enhances the flavors present, rather than making food taste like something it’s not. Her mantra: “When food is fresh, you don’t need to dress it up.” Along with the local sourcing of seasonal food, complemented by Salvat’s mindful combination of flavors and textures, it’s the presentation, the simplicity, the connectivity — and the experience of what’s being served — that makes the daily dish here so innovative. “I like to say that with our fast-paced society, we slow it down in the kitchen so other people don’t have to,” said Salvat.
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18% ALC/VOL | 750 ML | Imported by Crillon Importers, LTD. | Paramus, NJ 07652 | www.crillonimporters.com
Absentroux™ 18% alc/vol (750ML), Absentroux™ trademarks are owned by MP Roux. Imported by Crillon Importers, LTD., Paramus NJ, 07652. ©2016 | Enjoy Absentroux Responsibly.
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Slow Food Fast Food-Makers Adapt to the New Speed of Lunch WORDS MATTHEW SHAW PHOTOS SARA SCHOBER
Sloppy Joe and gazpacho made from scratch at Moxie Kitchen & Cocktails
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The nature of work is changing. Open office floor plans encourage collaboration, while new technologies allow workers to engage in said collaborations from virtually anywhere – restaurants, coffee shops, airports, a tent in the woods, etc. And just as the proliferation of freelancing pushes the office toward obsolescence, Amazon is building a workplace with an indoor jungle and tree houses. Meanwhile, whether under the shade of a low-hanging branch or illuminated by the glow of industrial lighting, the contents of the office refrigerator are changing dramatically as well. More and more, brown bags and Tupperware filled with last night’s leftovers are being replaced by prepared foods from grocers like Whole Foods, Earth Fare and Trader Joe’s, according to a study by the market research firm NPD Group. The same study found that Millennials—who are often credited (or derided) for many of the workplace changes under way—prefer to have someone else cook for them. Ever the generation of contradictions, the study also reports that Millennials still love to shop at the grocery store. The compromise between the two would appear to be prepared foods. According to the study, sales of takeout prepared foods from grocers have grown 30 percent over the past eight years, accounting for $10 billion of consumer spending in 2015 alone. Locally, services like Kathy’s Table in Jacksonville and Fernandina’s Savory Market have found success offering grab ’n’ go prepared lunch items that utilize local ingredients. When Native Sun opened its store at Jacksonville Beach, the expanded prepared food section reflected this growing demand for ready-to-eat choices. The confluence of the changing nature of work and the tectonic shift in demand led by a generation with rapidly increasing purchasing power has left restaurants scrambling. Lunchtime restaurant traffic has decreased by 1 percent over the last five years, according to a different NPD study. And as consumer spending on prepared foods from grocers is predicted to increase, spending on lunch at restaurants is predicted to continue its slide. So what are full-service restaurants to do? Virginia Watts, marketing coordinator at Moxie Kitchen and Cocktails, thinks the farm-to-table restaurant has the answer. Moxie’s Quick Lunch Menu is designed for customers who want the kind of high-quality meal a full-service restaurant and world-class chef can offer, with an expedience that fits today’s increasingly flexible work schedule. “The reason we created the [Quick Lunch] menu is because work is changing,” Watts said. “If you do get the opportunity to go out to lunch you may not have time to sit and enjoy course after course.” Located within the bustling St. Johns Town Center, Moxie’s proximity to an expanding business community made the need for such an offering increasingly clear, according to Watts. “We streamlined a menu based on the time it takes to prepare certain items,” said Watts. “But all the items are still made from scratch.” Moxie’s quick lunch menu includes two courses and customers choose either a soup or salad with main dish offerings like Rainbow Trout or a chicken sandwich. Meanwhile, chef/owner Tom Gray’s propensity for putting a new spin on old favorites remains evident in the menu’s inclusion of a Sloppy Joe. All of Moxie’s Quick Lunch options are offered to eat-in and to-go
Roasted Vegetable Salad from Kathy’s Table. Below: Shakti Pumpkin Parsley Pesto Salad from Native Sun
customers, while across town San Marco’s Taverna caters to convenience through a lunch menu for pickup or delivery. With main courses like pasta salad, an Italian sub or a turkey and brie sandwich, the Taverna On the Go menu doesn’t stray far from the restaurant’s Italian roots. “We are really proud of our regular full-service lunch. But we recognize that people today need something different,” said Kiley Efron, who owns Taverna with her husband, Sam Efron. Though they’ve been tweaking the menu for roughly two years now, Efron says she has seen demand grow significantly since word got out about the On the Go menu offerings. “People want more ease,” she said. “I think with this generation, whether it’s a good thing or a bad thing, a lot of people work through lunch. At the same time, they want high-quality food. I think people are starting to figure out that independent restaurants like [Taverna] can provide quality and convenience.”
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THE NEW SCHOOL
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Cafeteria
Variety on the Menu in Duval County WORDS ALEXA EPITROPOULOS PHOTOS DENNIS HO
Getting school lunch brings back memories of choosing between dayold pizza, stale tater tots or a mysterious selection of veggies and meat. Walk into any lunch room in a Duval County school today, however, and it’s a different place. A typical day may bring a chef demonstration into a middle school lunch room. The next day, students might be lining up for food truck fare. Another day might bring students out to the school garden to see how the food they’re consuming lands on their plates. And these are just a few of the changes Duval County Public Schools have made to the menu over the last few years. Deli stations, food trucks and chef-inspired meals are becoming part of the fabric of the new and improved school lunch. This is, in part, due to what students and parents are asking for – but it’s also a response to changing requirements ushered in by the Healthy, Hunger-Free Kids Act of 2010, legislation championed by First Lady Michelle Obama. “We listen to our students and we know that they want options,” said Chef Katie Self, Executive Chef at Chartwells, the company contracted to provide food service to schools throughout the county. “They want to have a say in what’s on their plate.” The changes that have been implemented are far-reaching too – Chartwells has switched from canned vegetables to using solely fresh or frozen vegetables and it recently began serving hormone-free milk in all Duval County schools. The food service provider also focuses on working with companies that have reduced, or completely eliminated, antibiotics. Locally-grown food is another big priority for the company. Chartwells purchases 40 percent of its produce from the state of Florida, including its lettuce and its grape tomatoes. It has worked with Plant City farmers to get oranges and strawberries. Collard greens come from Jacksonville area farms. Chartwells is also making an effort to drive up engagement and interest among students by incorporating more chef-driven entrees, and providing hands-on experiences through community gardens. Self can see the excitement in students’ eyes when she’s preparing food in front of them. “We realize that students are focused on the culinary side of things,” Self said. “We’ve moved to a more chef-inspired menu. We know that kids watch the Food Network and want to become celebrities. I’m aware of the attention I get when I come in wearing a chef coat.” The desired end result is to get students excited about food, through
offering entrees that are colorful, tasty and healthy. If that isn’t enough, however, schools in Duval County are working on introducing new and innovative programs. The deli bar, for instance, is offering high school, and soon middle school, students the choice of building their own sandwiches, flatbreads or salads, moving away from the one size fits all approach of past decades. “We want to give kids those choices. The older they are, the more choices they want to have. That’s why we ask them what they want and we try to give them that,” Self said. Changes to school menus in Duval County were driven by the national, and somewhat controversial, push by the First Lady to improve the nutritional standards of what students were eating in public schools. The end result of that effort – the Healthy, Hunger-Free Kids Act – had a major impact on what schools were allowed to serve and how they got their funding. Here’s how it works: Duval County pays Chartwells a “meal rate” based on meals served. Breakfast is 2:1, lunch is 1:1 and snack is 4:1. Each year the meal rate is recalculated based on several factors including the consumer price index, and then they are reimbursed by the Florida Department of Agricultural Consumer Services for serving students who qualify for free and reduced lunch programs, in addition to students who pay full price for lunch. Schools get a maximum of $2.84 per student on a reduced lunch price program, and $3.24 per student receiving free lunch, according to rates set by the United States Department of Agriculture for the 2016-17 school year. Schools receive about $0.38 for students who pay full price for their lunch. The new law continued an effort that was already going on in county schools, said Jane Zentko, who is the director of food services for Duval County Public Schools. “We had made changes already, but this helped us support those changes,” Zentko said. Some of the major requirements under the law include reduced portion sizes, limits to the percentage of fat in milk and an overall increase in nutritional value, such as the use of whole grains. The act also provides resources for schools to work with local farms, as well as increase the number of children from low-income houses that are allowed to reap the benefits of enhanced school menus. Those changes can be a challenge for a student population that has grown up with highly-processed food. “The first few years were difficult. A lot of individuals in the food industry did not change their product line,” Zentko said. “Now, the industry is changing to accommodate the
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requirements, and students are adapting. Students are becoming more aware and health-conscious.” That doesn’t mean the struggles are over for getting students to embrace healthy choices. Gaining acceptance for whole grains, for instance, has been an uphill battle. School lunches are required to have 51 percent whole grains under the new law. Self said students at local schools were not initially eager to accept seemingly kid-friendly entrees of whole grain macaroni and cheese. “It’s part of the process of educating kids and helping them make good food choices,” Self said. Although there are challenges present with some changes the law has ushered in, it has also allowed more students to gain access to free or reduced lunch. Zentko said 114 of Duval County’s 197 schools are part of the Healthy Kids Act’s “community eligibility provision,” a program that gives students in high poverty communities universal access to free lunch and breakfast. In addition, 40 schools in Duval County have a universal free breakfast program, and many students are eligible for free lunch during the summers, bridging the three month gap when students may not have a reliable source for nutritious meals. Zentko said the result of the increase in the number of students who can access school meals through free or reduced programs has brought with it heightened awareness of healthy food options. “I think what we have found out when talking to these children is that they’re coming through the line and seeing fruits or vegetables they’ve never seen before. They go home and ask their parents for it,” Zentko said. “Kids have to be taught what it is.”
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Chartwells feels passionately about giving students equal access, serving the same menu at schools regardless of the number of students on free or reduced lunch programs. The school system and Chartwells are working to give students access to both the basics and the things that make food and cooking fun. One example of that is the “Chefs 2 school” program, which brings professional chefs and cooking demonstrations into the lunchroom. Self said in-school demonstrations often include exotic produce. Something as simple as kiwi can open a new door for students. “We use different fruits and vegetables, have chefs prepare them, let students touch them, and they experience it on a different level and take recipes home with them,” Self said. “We think that is a way to help kids learn and understand.” School gardens are also a key part of that understanding. “It helps them experience food by understanding where it comes from, where it’s grown, and how it ends up on their plate,” Self said. The changes to school lunch that have been made won’t transform students’ habits or minds overnight, say Zentko and Self. The hope is that, little by little, increasing access to healthy food and making food fun for students will affect the way they view food in the long term – which is a far cry from the days of picking at tater tots or mystery meat. “We still have a lot of work to do, but we want to be on the forefront,” Self said. “We fight against fast food and we know that changes aren’t happening soon enough. It’s going to be an ongoing process – but kids will learn by eating.”
slow down. cook more. FIND A HOUSE THAT MAKES YOU FEEL
HAPPY TO BE HOME. Irene Arriola Broker/AssociAte GRI, CDPE
irenearriola.com 81 King Street • Suite B St Augustine, FL 32084 904.669.0691 arriola.irene@gmail.com
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FARM TO FRYER Potatoes in Northeast Florida WORDS KATHY AMES CARR
PHOTOS AMY ROBB
A customary lunch consists of a sandwich, soup, sub or salad, plus a starchy sidekick dusted with salt—like potato chips or fries. Next time you pop one of those crispy snacks into your mouth, chew on this: The main ingredient may have originated from the sandy soil of Northeast Florida.
Artisan fries made from local potatoes at Rype & Readi Golf Bistro.
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St. Johns, Putnam and Flagler counties—which comprise the TriCounty Agricultural Area—grow and harvest some 20,000 acres of potatoes each year. About 60% to 70% of the farms produce myriad varieties that are processed for major commercial chip brands such as Frito-Lay, Cape Cod and Snyder’s. According to University of Florida-St. Johns County Extension, Florida ranks seventh in the nation for potato production, and second for its spring potato crop harvest. “Potatoes are such an important part of the Tri-County Agricultural Area,” says Bonnie Wells, commercial agriculture agent for UF St. Johns County Extension. Northeast Florida’s roots in potato growing stem from the late 19th century, when the development of Florida’s railroad system helped accelerate the region’s potato shipping to northern markets. By 1901, the Hastings area shipped 43,000 bushels of Irish potatoes and 23,000 bushels of sweet potatoes annually and had earned a reputation as the “Potato Capital of Florida.” Now, approximately 40 area farms grow potatoes, including Riverdale Potato Farm in Elkton, which dedicates its 1,000 acres to growing specially formulated varieties specifically for Frito-Lay. A year’s worth of soil preparation and planting is folded around the field’s six-week spring windfall. “Most of our potatoes are the Atlantic variety. We dig them up, put them on the truck and they’re in potato chip bags within 36 hours,” says farm manager Bryan Jones. “The sugar content is just right, which makes the frying easy and the taste delicious.” The University of Florida is spearheading efforts to diversify its potato varieties. Each year, the university grows and tests about 1,400 kinds, which are modified for various reasons, from maximizing density to increasing starch content. Sweet potatoes are also gaining ground, both within the institution’s greenhouse and at some local farms, like fourth-generation Blue Sky Farms in Elkton. “Sweet potatoes are a recent exciting story because they allow us to take advantage of the summer and fall growing seasons, and they provide more income for farmers,” says David Bearl, a chef with UF Extension. The tuberous spuds from Blue Sky Farms add a pop of color and flavor to the artisan fries served daily at Rype & Readi Golf Bistro in Elkton, which sources produce from its own farm market and other neighboring growers when available and in sea-
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son. The eatery stuffs paper-lined plastic baskets with fried strings of purple and orange potatoes, which are then double-fried, Belgianstyle. “We are passionate about using fresh local ingredients,” says operating partner Jean-Sebastien Gros. “Our fries are so popular, we’re thinking about developing a new line of our business.”
Northeast Florida’s roots in potato growing stem from the late 19th century, when the development of Florida’s railroad system helped accelerate the region’s potato shipping to northern markets. By 1901, the Hastings area shipped 43,000 bushels of Irish potatoes and 23,000 bushels of sweet potatoes annually and had earned a reputation as the “Potato Capital of Florida.”
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What the Wild Things Eat Lunchtime at the Jacksonville Zoo and Gardens WORDS LAUREN TITUS PHOTOS JESSE BRANTMAN
It was lunch time at the Jacksonville Zoo but Goober did not appear ready to chow down on his fresh veggies. First the 450-pound Aldabra tortoise needed some rubs on his neck, which he slowly extended out of his shell. After a little attention, he settled onto the ground with a solid plop and crunched away on his carrot. “He’s attracted to bright colors, and carrots are one of his favorites,” said Emily Mikus, the zookeeper assigned to Goober and other reptiles. “He also gets mulberry leaves and hibiscus flowers, and to keep things interesting, I make him work for it.”
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Keeping mealtime interesting is critical to the care and feeding of animals at the Jacksonville Zoo and Gardens, whose mission includes conservation efforts designed to protect animals and their habitats. Like any facility that feeds over 2000 residents, the Animal Nutrition Center at the Zoo, with a budget of about $500,000, has a diverse grocery shopping list. While there are many common food items on their list such as fresh produce, peanut butter and oats, you will also find small fish, alfalfa hay, crickets, mealworms, frozen rats and chicks on it as well, to reflect the Zoo’s philosophy of mirroring the natural diets of wild animals as much as possible. As it is with the care and feeding of the human population, health concerns are top of mind for Animal Nutrition Supervisor Betty Grogan, who prepares meals based on requirements from zookeepers. She notes the advances made in animal care in the 36 years she has worked at the Zoo, and she meticulously weighs lettuce, bananas, grapes and other foods headed to the gorilla compound. Attention is paid to the amount of protein, carbohydrates and sugar delivered at each meal to ensure a complete diet and help maintain a healthier lifestyle. Pallets of waterfowl, koi and exotic gamebird food sit alongside bales of alfalfa hay in a storage room. The commissary kitchen, equipped with scales and mixing bowls, contains an assortment of fresh produce (along with buckets labeled ELEPHANT SCRAPS – NOT TRASH!), all used in “recipes” for each animal. “We still may supplement with grains, hay and prepared pellet food, but we balance that with vegetation similar to what the animals may find in the wild,” said Grogan. To help support that effort, Zoo staff works with JEA and other agencies in the area during vegetation clean-up along highways to collect what is being trimmed. Called the Browse Program, the partnership benefits both the Zoo and its affiliates. The locally cleared vegetation, like wax myrtle, sweet gum, sycamore and sugarberry, mimics what many animals would eat in the wild and is used to supplement their daily diet. A typical day for Grogan includes preparing frozen fish pops for the otters and big cats (the popsicle craze is everywhere these days). Or fixing a menu of crickets, mealworms and cockroaches for the frogs, lizards, turtles and birds. “Crickets are finicky, you have to keep their cooler clean,” Grogan said. “We used to get Cajun crickets from Louisiana, but we have a supplier in Georgia that’s closer now.” Last fiscal year, Grogan served 825,000 crickets of various sizes and 363,000 mealworms. Sourcing supplies is an ongoing activity for Grogan, and while the Zoo receives many generous offers, she can’t always accept the donated food. “I may get a call about a truck-load of fruit or vegetables, or produce that didn’t sell and is considered seconds,” she said. “Unfortunately we can’t use the food if it doesn’t meet our quality standards, or if we can’t use it all before it goes bad. Then we have to dispose of the food, which we don’t like to do. Though bats like overripe fruit, … they can only eat so much!” The quantity of food for animals can vary based on how much they have eaten the prior day. Sometimes, they get treats, to keep
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them from getting bored with their diets. For instance, the Komodo Dragon’s usual diet is a small rat or one chick. 0n Wednesday and Sunday, the lucky lizard gets one jumbo rat, 350 grams of medium rats and up to 3 tasty chicks. (The rats and chicks, by the way, are not live. They are bought frozen and then thawed before they are given to the Komodo dragon and other reptiles or amphibians that typically eat live prey.) Zookeepers have a network around the country to keep up with the latest best practices in animal nutrition. “We are always calling other zoos to see how their animals are responding to food or to get ideas on how to improve diets,” said Nicole Monell, Senior Mammal Zookeeper. She monitors her gorillas carefully for cardiac disease, the leading cause of death among the primates. “Diet is so important to keeping them healthy,” she said. It’s not only what the animals eat but also how they are fed that impacts their well-being. Monell described the different approaches used to keep primates from getting bored with their diet. “We change the shapes and sizes of their food or move it around so they have to forage, like they would in the wild. Sometimes we make games out of mealtime. Because gorillas are very social animals, we play with them for interaction.” There’s also a puzzle feeder that gorillas and Guereza colobus monkeys have to spin to get food out. Vegetation from the Browse program is scattered throughout exhibits for snacks. And apparently, they sometimes like it dried out and crunchy. Food and feeding is an essential consideration for the Zoo in meeting their mission. Much like humans, when it comes to survival, no matter the species, an essential component to health and well-being is access to food and the community around it.
Fish pops for otters and big cats.
The Zoo grows okra and other fresh produce for animals in their staff garden on-site.
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Fresh, Local Seafood. Stunning Intracoastal Views. 14549 Beach Blvd., Jacksonville, FL 32250 904.223.1534 | marker32.com
Palm Valley 299 Roscoe Blvd., N. Ponte Vedra Beach 904.285.3200
North Beach 100 First St. Neptune Beach 904.249.3474
Julington Creek 12760 San Jose Blvd. Jacksonville 904.886.2267 TheFishCamps.com
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Casual Dining. Coastal Cuisine.
September/October 2016
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Jorge Antonio Falla
{El Amparo, Huila, Colombia}
[
THE FACES OF BOLD BEAN
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RETAIL • WHOLESALE • ONLINE www.boldbeancoffee.com
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Riverside • Jax Beach • San Marco
AN RAND LP
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Jorge’s Finca La Candela is indeed a glowing example of what can be accomplished when one is powered by passion and an unyielding determination to make the best better. By embracing new technologies and innovative farming practices, coupled with his strong and lifelong commitment to environmental stewardship, Jorge is demonstrating daily that great coffee doesn’t just happen.
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At Bold Bean Coffee Roasters, there’s a story – and a face – behind every cup of our selectively sourced, farmer direct, specialty coffees. Faces such as that of Jorge Antonio Falla, another one of our growing community of Bold Bean producer partners.
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KITCHENONSANMARCO.COM P: 904.396.2344 1402 SAN MARCO BLVD • JACKSONVILLE
Kitchen on San Marco supports Culinard, the Culinary Institute of Virginia College.
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Buy LOCAL GUIDE
From the farm to the table, we deliver fresh local produce and artisanal goods to customers’ homes. Customize each order to suit your taste buds with our simple online ordering. 386-753-4565 frontporchpickings.com
Florida natives selling farm fresh and boldly flavored ice pops from our vintage camper. We want to be a part of your bold story: weddings, employee appreciation, special events, tenant appreciation & more. 904-626-8101 boldcitypops.com
Eat. Drink. Shop. Local. The benefits of buying local are numerous and range from fresh, flavorful foods and unique one-of-a-kind products, to an increased sense of community and stronger regional economy.
We would like to thank our advertising partners (listed here and throughout this
Complete garden center with everything you need to create a successful, sustainable home garden and landscape! Wide variety of Florida Native plants, flowers, fruit trees, vegetables and organic seeds. Family owned and operated since 1979! 1690 A1A S St. Augustine 904-471-0440 southernhorticultureflorida.com
Watts Juicery serves organic, cold-pressed juices to help you squeeze the most out of life, giving you a natural boost of electricious energy to carry you through the day and beyond. 1010B 3rd St Jax Beach 904-372-0693 wattsjuicery.com
publication) whose support for Edible Northeast Florida helps make our work possible.
Please make a point of supporting these businesses and organizations.
The Golf Bistro is Elkton’s first farmto-fork restaurant serving cuisine that highlights ingredients grown on our local farm or farms nearby. Located at the St. Augustine Golf Club, our menu delivers creative, fresh, honest food. 4900 Cypress Links Blvd Elkton 904-209-0360 rypeandreadi.com
A locally owned Aussie-American coffee shop with a penchant for expertly crafted direct trade espresso and single-origin coffee. Aussie pies and baked goods made from scratch daily by a dedicated culinary team. 24 Cathedral Pl 647 A1A Beach Bolvd 1835 US Hwy 1 S 904-209-9391 kookaburrashop.com
Grater Goods is located in the heart of Murray Hill and is Jacksonville’s only stand alone cheese and charcuterie shop. We specialize in American made cheeses and cured meats.
Specialty coffee roaster with two cafés and roastery operation located in Jacksonville. Single origin, direct trade coffees and signature blends for retail and wholesale customers.
1080 Edgewood Ave S. #9 Jacksonville 904-203-8533
2400 S Third St (Jax Beach) 869 Stockton St COMING SOON 1905 Hendricks Ave (San Marco) boldbeancoffee.com
{
Located on the north side of Jacksonville, Congaree and Penn is a rice farm, a mayhaw orchard and home to a future cidery. 11830 Old Kings Rd Jacksonville hello@congareeandpenn.com congareeandpenn.com
Trasca & Co Eatery is a one-of-akind vintage neighborhood eatery, specializing in hand-crafted Italianinspired sandwiches, craft beer and craft coffee! 155 Tourside Drive, Suite 1500 Ponte Vedra Beach 904-395-3989 trascaandco.com
} { KITCHEN } GLUTEN FREE FRESH CORN TAMALES HANCRAFTED EMPANADAS FRESH GOURMET SALSAS
Fresh from Bold Bean Coffee Roasters, Knead Kitchen creates classic pastries, artisan breads, sweet & savory pies, and seasonal specialties, available daily at all Bold Bean Coffee locations (Riverside, Jax Beach and coming soon to San Marco) plus select cafes. Special orders & catering. Retail & wholesale.
Organic Café serving creative juices, smoothies, acai bowls and healthy bites all made fresh to order. Vegan and gluten free options. Healthy. Fresh. You. 1510 King St Jacksonville 904-574-3557
585-943-3477 mayansummerfoods@gmail.com
904-634-7617
MGP makes real artisan baked goods and hand-crafted foods with honest ingredients you can trust. From pies and galettes to fresh seasonal fruit curds and spreads, find us weekly at Beaches GreenMarket, monthly at Jaxson’s Night Market, and at various popups and special events. Jacksonville mygrandmotherspie.com
Old world recipes of our ancestors skillfully prepared for you to enjoy today. Vegan selections as well as satisfying options for meat lovers. Visit us at the Old City Farmers Market on Saturdays, the Wednesday Market at the Pier in St. Augustine, Sunday at the European Village Farmers Market in Palm Coast, and at Juniper Market.
Hand-makers of fine ceramics since 1981. The perfect gift for food enthusiasts! Come see us at the Old City Farmers Market at the St. Augustine Amphitheater on Saturday mornings from 8:30 am - 12:30 pm, Space 68. St. Augustine 904-824-1317 westsidestudio@bellsouth.net
For over 29 years, CartWheel Ranch Meats has been raising cattle in Florida. We offer all natural grain & grass fed, pasture raised, USDA beef, pork and chicken, pet products & homemade healthy broths! Food you can trust!
We grow microgreens, petit greens and specialty produce using sustainable farming methods that combine traditional aquaculture with hydroponics. All produce is grown without the use of pesticides. Visit us!
We hand-craft loose leaf teas and culinary spice blends using only the finest organic ingredients. Our blends are locally produced in small batches by passionate artisans. Come see us at the Old City Farmers Market every Saturday.
Sanderson 904-874-5968 cartwheelranch@gmail.com
147 Canal Blvd Ponte Vedra Beach 203-240-7309 gyogreens.com
904-495- 8948 cultivateteaandspice.com
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STICK A FORK IN IT Ending the Cycle of Boring Lunches WORDS SARA GLENN AND KIMBERLY LEWIS PHOTOS LEXI MIRE
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Back in the day, lunch was “dinner” and dinner was “supper” because everyone went to bed at sundown. Most ate their biggest meal of the day between noon and 2 p.m., and supper was a light snack, eaten before bedtime. It wasn’t until the 20th century, with work being farther from home, when lunch became something lighter, carried with you to the workplace.
It’s a problem we tackle at the YMCA when creating healthy-living solutions for our members and the entire community. Many of the professionals we work with feel maintaining healthy eating habits at the office adds another project to their workday. However, by debunking common myths about lunch at work, eating healthy can be quick, easy and make you feel happier in the long run. MYTH #1 – LUNCH EQUALS A SANDWICH Growing up, your mom may have made you a sandwich in a brown paper bag, but that doesn’t mean you have to continue the tradition. Lunch could be a handful of your favorite snacks and fruits assembled in a bento
box. It could be breakfast or even dinner. There is more than one way to eat a healthy lunch. Keep it interesting and pack a meal with creativity. Today, collaborative workspaces and teams can also mean a collaborative lunch. At the Y, we select a salad day to enjoy the harvest greens from our vertical tower garden created by the SEEDifferently initiative. The team brings in their favorite salad toppings for a potluckstyle lunch. Lunch by teamwork means that rather than carrying an entire meal, you team up with your colleagues to complete a lunch with ingredients that you may have never tried before—it’s a good way to add variety to your plate or lunch bag.
MYTH #2 – WORK CANNOT WAIT According to the American Dietetic Association and ConAgra Foods Foundation, 70 percent of Americans eat at their desks several times a week. In reality, you have to take care of yourself first in order to deliver the best work product. If taking a full hour seems impossible, at least try to step away from your desk. Ask a co-worker to walk a couple of blocks with you and pick up a veggie burrito or a bowl of pho to break up your work day while getting physical activity. An active lifestyle can lead to healthier eating habits. When you have to stay in for lunch, eat in the break or conference room with others, where you can share conversations, which also encourages us to choose healthier options and eat less. MYTH #3 – YOU MUST PLAN AHEAD Planning ahead is a common recommendation for almost any situation, but we know that it simply does not always happen. As working parents or professionals, we often do not have the time to plan and prepare for our own lunches. However, juggling family, friends and
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work schedules does not mean that we are trapped into eating French fries and a hot dog. As healthy eating becomes a higher priority in today’s world, many convenience stores now carry more than candies and sodas; fresh fruits, protein bars and healthy options may be only a few steps away from your office. Local delis usually offer specialty items that differ from day to day. Even with your last-minute decisions, healthy choices can be found around the corner. MYTH #4 – EATING HEALTHY IS BORING Healthy doesn’t have to mean eliminating your options. In fact, healthy meals feature a variety of food types. Keep a balanced plate in mind. Visualize it—half your plate should be fruits and vegetables, one quarter of the plate should be protein and one quarter should contain starch/grain. Right there you have four opportunities to create an exciting lunch. Instead of eating a plain chicken sandwich on a whole-wheat bun, add a slice of pineapple. Try to replace the ketchup and mustard with teriyaki sauce and a crunchy piece of lettuce to add texture. One small change can enhance the flavor, interest and overall experience of your meal. Now that we’ve debunked some popular myths, it’s time to figure out what works for you. Consider what you need in order to plan ahead, think about when it makes sense to grab lunch with a colleague and determine how you can up your lunch game with healthy yet tasty foods that will not only bring you lasting energy, but also a more productive mind.
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edible NORTHEAST FLORIDA
Recipe for a Happier Work Lunch INGREDIENTS
• Lunch by teamwork: collaborate! • Grab a co-worker and walk a few blocks to find lunch. • Eat with others when possible. • Think about what “healthy” means to you today. • Visualize the balanced plate. • Throw something interesting into the mix; add flavor and texture. • Create a bento box lunch using your favorite snacks. • If you’re eating at your desk, stand up. Even a little bit of movement and change in visual stimulation will enhance your eating experience. INSTRUCTIONS:
1. Pair new food items with something you enjoy. Try a vegetable you’ve never had. 2. Change your meeting location. Forget the conference room and have a walking/eating meeting instead. 3. Bring food to work that doesn’t have to be reheated or cooked. 4. Create a version of your child’s lunch for you. While packing, add variety by throwing apples on your sandwich, some spice into your hummus and carrot sticks or infuse carbonated water with limes, strawberries and mint.
Quick Vinaigrette Recipe by Sara Glenn
INGREDIENTS 1/3 cup olive oil 3 tablespoons fresh squeezed lemon juice 1 garlic clove, crushed or minced Salt and pepper to taste PREPARATION Shake all ingredients together and use immediately. Store any leftovers in refrigerator.
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LOCAL LIBATIONS
LUNCHTIME
Session
Low-Alcohol Beer Finds its Niche WORDS JACK TWACHTMAN PHOTOS SEAN KELLY CONWAY
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Despite the common belief that there is virtue in sobriety, particularly during work hours, it turns out that catching a buzz may actually improve your productivity. Recent studies have shown that mild inebriation creates a “flexible” state of attention that may allow for more creative problem solving. Which is great news for your next lunch outing! But before you head out on a “Mad Men”–style three-martini bender, perhaps consider a more modest approach: the session beer. Although stories of the word’s origin are mostly anecdotal, the generally accepted definition of a session beer is one with an alcohol by volume (ABV) of under 5%. In other words, a beer you can drink several of without necessarily getting drunk. The session beer is not a new phenomenon but its place in craft beer is something of a novelty. Many of the early “micro” breweries that didn’t survive craft beer’s first bubble in the 1990s were making light lagers that competed directly with industry behemoths. The next wave of brewers used a different approach: chasing bigger, bolder beers to differentiate craft beer from the fizzy yellow stuff. Over the past few years the pendulum has swung again, opening the door for brewers to tone down booziness without sacrificing flavor. “It was an inevitability,” says Preben Olsen of Aardwolf Brewing, whose San Marco brewery brews and serves several low-ABV options. “Now that craft beer has made a name for itself and people can see the inherent value of paying more for a higher-end product, you can go back to the subtlety and the craft of the actual beer.” Whereas brewers can use adjuncts like sweeteners and spices to beef up the flavor of their heavy imperial stouts, lighter beers are far less forgiving, requiring a subtler, more skilled approach on the part of the brewer. “With something like a light lager, if there’s something wrong with it, you’re going to taste it,” Preben says, hinting that along with the changing tide of consumer preference, brewers these days possess the technical skill to rise to the occasion.
Aardwolf has locally championed two classic German beers that are traditionally low in alcohol: Gose and Berliner Weisse. Once obscure historical styles, both are having their moment now among craft connoisseurs—particularly here in Florida, thanks to their light, refreshing nature. Across the river at Intuition, the canning line is turning out case after case of their newest packaged item, Easy on the Eyes, a session IPA with a unique hop profile. “The American taste has, and always will, be for big, hoppy IPAs,” says Taproom Manager Riley Leuthold. “The Session IPA is so popular because people still crave that hoppiness, even when they’re drinking something lighter.” While all this is indeed great news, the same studies that linked a mild buzz with heightened creativity also showed that performance on tasks that require attention control can suffer while under the influence—so if you’re operating a vehicle or heavy machinery or splitting atoms, it’s probably still best to abstain. But for the rest of us, if there’s a problem befuddling you and the analytical approach doesn’t seem to be working, don’t be afraid to reach for a session beer to get those creative juices flowing. There’s sure to be one that goes great with whatever you’re having for lunch.
Hipster Snow Cone
Recipe by Cory Lippel (Aardwolf Brewing) and Robbie Freeman (Sidecar Jax)
INGREDIENTS 1½ ounces gin 1 ounce Gose-style beer ¾ ounce fresh lime juice ½ ounce honey Peychauds bitters Fresh mint leaves Ice PREPARATION Combine gin, beer, lime juice and honey and ice in a cocktail shaker and shake to combine. Fill a Lewis Bag with remaining ice and beat with a mallet until crushed or crush in a blender. Fill a rocks glass with crushed ice forming a domed mound on top. Double strain shaker contents over ice using a Hawthorne strainer and a small mesh strainer. Apply a few dashes of the bitters over top and garnish with bruised mint leaves. NOTE: Try different kinds of local honey to vary the flavor of this Session beer cocktail.
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PB&J A Timeless Classic Revisited
WORDS MEREDITH COREY-DISCH PHOTOS SARA SCHOBER
PB&J is, by its own nature, a simple sandwich. It’s the meal the picky kid goes for because each element can be recognized and seen. No hidden veggies, no extravagance. A basic peanut butter and jelly sandwich can be made even better with just a few switches and a great focus on ingredients. All f lavors are visible, the trinity is kept intact (bread, jam, nut butter), but within these bounds there’s ample room for variety. This sandwich is my dream to assemble because two-thirds of the elements are things I already make by hand and LOVE to incorporate in recipes. When working with so few ingredients, the most important thing is quality. First of all BR EAD. If you’ve watched or read Michael Pollan’s Cooked, or you’ve heard of Tartine Bakery, you know it is sourdough or nothing. We use a hearty Country White, the most basic sourdough loaf here at Community Loaves. It is mostly organic bread flour, flecked with a little stoneground whole wheat, a substantial crust from the heat of the stone oven and a beautiful open crumb. Next up, JAM. This spring we used seconds from the strawberry crop at Frog Song Organics Farm to make preserves with lemon and raw sugar , which we kept minimally sweet. High quality strawberry preserves from your local grocery store would be the best option if you didn’t get to jamming this season. The ingredient that takes us furthest away from a traditional PB&J is our NUT BUTTER. Tahini is hip right now. Graze the pages of
any Yotam Ottolenghi cookbook and you will see tahini used in sweet and savory recipes alike. It provides a nutty flavor but is actually a paste made from sesame seeds. We whip our tahini with flavorless sunflower oil, salt and a little honey to create a smooth butter with a sesame flavor that’s not too overwhelming. W het her ma k ing a traditional PB&J or using a sampling of new-fangled ingredients, my favorite prepa rat ion technique is taking a little dollop of butter or olive oil and browning the bread on a griddle before assembling things into a sandwich. Once you’ve browned the outsides of the bread, add strawberry preserves, tahini butter, close the sandwich and pour a glass of milk! (Wainwright’s, of course.) While in Oregon this summer, I learned that the green and foggy state is home to most of the hazelnut trees that grow in the U.S., an ingredient we rarely use at Community Loaves, but one that I love. Crusty sourdough bread with hazelnut butter and sweet jam make a great sandwich. But I found it was even better as French toast. Dip a simple hazelnut butter and jam sandwich in a French toast custard (think egg and milk) then brown it in a skillet for a delicious breakfast or great weekend brunch. Go ahead and experiment with your next PB&J. Adding high quality, simple ingredients, some creativity and a skillet, the most basic sandwich can be turned into something slightly elevated; crisp, sweet, nutty and delicious.
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Roasted Eggplant Jam
For a savory version of PB&J, serve this jam with cashew butter on rustic, artisan bread. Recipe and Photo by Amy Robb INGREDIENTS
1 medium eggplant, diced into ½-inch cubes ½ large red onion, minced 5 cloves garlic, finely minced or pressed ¼ cup olive oil ¼ cup tomato paste ¼ cup parsley, chopped 1 tablespoon red wine vinegar 2 heaping tablespoons capers 1 teaspoon salt
Remove baking pan from oven and return roasted eggplant mixture to the mixing bowl. Add chopped parsley, red wine vinegar, capers and salt. Blend well with a wooden spoon, breaking up softened eggplant. Final jam should be thick, but easily spreadable.
PREPARATION Pre-heat oven to 450° and line a baking pan with aluminum foil. Combine eggplant, red onion and garlic in a bowl. Toss with olive oil and tomato paste until vegetables are wellcoated. Spread evenly on baking pan and roast for 25 minutes.
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September/October 2016
edible NORTHEAST FLORIDA
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LAST BITE
REDUCE YOUR
Packaging Footprint
L
WORDS SANDRO YOUNG PHOTO STEFANIE KEELER
Looking for ways to pack lunch without adding single-use plastics to the landfill? A recent study highlighted the amount of trash created by weekly use of disposable items at lunchtime alone, and found an average family of 3 generates 18 pieces of trash per day, or 3240 pieces annually by using items such as plastic baggies and utensils, paper napkins and single use beverages. A typical American child generates 67 pounds of discarded lunchbox packaging waste per school year, which is more than 18,000 pounds annually for an average elementary school and over 1 billion pounds nationally. Here are some easy tips for reducing your packaging footprint: 1. Shop locally at farmers’ markets and buy fresh unpackaged produce. 2. Bring reusable bags. Always! 3. Buy bulk and cut back on pre-packaged snacks and goods. 4. Opt for reusable beverage bottles, such as stainless steel canteens or Mason jars. 5. Switch to reusable utensils. Set aside a set of utensils just for lunch away from home.
6. Look for condiments, jams and jellies in reusable glass containers or make your own mayonnaise, ketchup and dressing. 7. Say no to baggies. Use Mason jars and stainless food containers instead. 8. Pack lunch in a reusable container. Metal lunch boxes are making a comeback, and Bento boxes have separate, stackable compartments for all your lunch goodies. 9. When home, recycle any used packaging and compost any leftover food. 10. Let your produce loose! No need to bag your produce twice. Put it in your cart, then bag it once as you pay and leave the store. 11. Eat lunch from a food truck daily? Bring your own dish or plate. 12. Request minimal packaging when ordering food to go.
AWAKEN YOUR
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PAC K AG E S AVA I L A B L E
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