FOOD ACTIVISM SERIES for the food enthusiast and activist
Stir the Pot Austin Bryniarski & Nadine Nelson Friday 2/15/2019 Yale Sustainable Food Symposium
Reading: Practical Activism: If You Want to do Something, Don’t Try to do Everything, Mikki Halpin Cooking: Loaded Popcorn & Fresh Spring Rolls Kitchen Table Talk: What causes you are passionate about, and how will you show up to those causes as a leader and/or follower?
Nadine Nelson owner of Global Local Gourmet https://globallocalgourmet.com/
ANNOUNCING THE “STIR THE POT” FOOD ACTIVISM SERIES
The New Haven Food Policy Council (NHFPC) is excited to announce a monthly potluck series called Stir the Pot that centers food, activism, community, and all New Haven has to offer.
As the millions who marched since January 2017 demonstrate, activism is the new normal. Stir the Pot is based on the book by Julia Turshen called Feed the Resistance, a practical and inspiring handbook for political activism, with recipes. When people search for ways to resist injustice and express support for civil rights, environmental protections, and other progressive values, they begin by gathering around the table to talk and plan. Nelson hopes by starting each potluck with an interactive cooking session, hearing a New Haven food visionary speaking about their passion in food, and engaging in dialogue about an essay from Feed the Resistance, potluck participants will develop strategies to effectively create movements to generate creative action around food access, hunger, obesity, community development, economic development, urban agriculture, and nutrition and food education in New Haven.
The the mission of Stir the Pot and the themes outlined in the series address the complex components of the New Haven food system and those of any municipality in our nation. A healthy and robust food system is essential to any strong city. It improves people's health, builds thriving communities, and ensures social justice, and strengthens the economy. Stir the Pot creates a forum for community members to have a voice on food issues and provide guidance and feedback on food policy while driving action. With stimulating readings from Feed the Resistance, extensive community resources, dynamic speaking from city activists in the worlds of food, politics, hospitality agriculture, and social justice, the Stir the Pot series by New Haven Food Policy Council and Global Local Gourmet brings together those who aspire to make a difference and empower community action for the nutritional, environmental, economic, and social health of the Elm City.
STIR THE POT “In peace or war, the ultimate refuge the sanctuary of all that is humane lies distilled within the warmth of the kitchen. — Paul Salopek, National Geographic
“One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food”
― Edna Lewis
What power are you willing to sacrifice or what privilege are you willing to share to make the food system more equitable and sustainable? (google the organizations, book lists, restaurants, meeting info, etc.)
PARTICIPATE
START A GARDEN
EDUCATE YOURSELF
SUPPORT
The New Haven
Go to the Land Trust
Take a cooking class
Go to the Farmers
Food Policy Council
of New Haven
at Common Ground,
Market
meets on the third
website and the
CitySeed, Global
Wednesday of every
Start a Garden
Local Gourmet, and
month from 8:30 –
page
Cooking Matters.
10:00 am at City
Shop Local
Volunteer for a Attend the Land
Check out a book
food organization
Trust Garden
about food from the
like Sanctuary
Go to a
Committee Meeting
library
Kitchen, New Haven
Management Team
the last Tuesday of
Meeting
the Month 6:00pm –
Watch a food
or a Downtown
7:30pm
documentary
Evening Soup
Hall.
Farms, Solar Youth
Incubate a
Kitchen
business idea at
Buy Seedlings from
Share recipes with
the Grove, Collab,
Common Ground,
your neighbors
Join a Farm CSA
the Food
the Farmers Market,
Entrepreneur Meet
or your local farm
Garden with your
Eat at your
elders or children
Neighborhood Joint
Up Group
How Can You Stir the Pot in Your Realm of Influence ? (google the organizations, book lists, restaurants, meeting info, etc. use the worksheet and google form below to create your action map)
https://docs.google.com/forms/d/1hQwmAjSUBuphqlWovl Oqu3yGQJwXprlzUvxLcOKPPMM/edit
PARTICIPATE Go to a local city, neighborhood meeting with your government officials
START A GARDEN What organizations run your community gardens, parks and green spaces? How can you get them involved and how
Write an editorial
can they get more people using green
Register people to
space?
vote
EDUCATE YOURSELF
SUPPORT
Read the Annual
Shop Local Business
Reports of the New
not only with money
Haven Land Trust,
but through social
New Haven Farms,
media, reviews and
CitySeed, Urban
recommendations
League, NAACP, and other food
Donate money to a
organizations to see
food organization
what issues are important
local businesses
Buy Seedlings from Volunteer for a candidate
local garden, farm, or Farmers Market.
Organize a food forest for your town/city/neighbor hood
Buy gift cards from
Read articles and listen to podcasts
Celebrate special
from Civil Eats, Food
occasions at local
Tank, National
businesses
Heritage Radio, Food First, Slow
Volunteer for an
Food,
organization that needs skills you can
Compost and Recycle
Cook with your neighbors
share
LOADED POPCORN Serves 4
1. 3/4 cup popcorn kernels - popped (oil or butter optional) 2. Protein: beans, chili, meat, peas, chopped pumpkin seeds, etc... 3. Vegetables: shredded lettuce, chopped baby spinach (fresh or cooked), scallions, tomato, onion, shredded carrots, etc... 4. Seasonings: hot sauce, salsa, smoky paprika, chili-lime seasoning, adobo (garlic salt) 5. Cheese: sour cream, shredded cheddar, grated romano, parmesan or cotija cheese,
Lay out a buffet of options starting with some big bowls and your popcorn, followed by all the other prepared toppings. Have each person scoop plenty of popcorn into their bowl and pile on lots of wonderful toppings. Mix and dig in with a big spoon. . My favorite version is: popcorn, black beans,
WE HELP YOU GET WHAT YOUÂ NEED IN LIFE.
lots of shredded greens, scallions, smoky paprika, grated cheese, a squeeze of lime and a little hot sauce...it's sooooo good!
Recipe and Picture by Tagan Engel Check out The Table Underground Stories of food, radical love & creative social justice.
Radio. Podcast. Writing. Recipes.
https://thetableunderground.com
https://thetableunderground.com/thetable-underground/2018/2/24/loadedpopcorn-nxbsn
FRESH SPRING ROLLS
Rice paper rolls (banh trang) Green or red leaf lettuce, sliced or shredded. Hard ribs removed. Fresh Mint or cilantro sprigs Shredded or julienned carrots Rice vermicelli noodles Cooked shrimp, halved lengthwise
Put noodles in a large, heat-proof bowl. Boil water. Pour boiling over the noodles and leave to soak. Shred or slice lettuce. Shred or julienne carrots.
When the noodles are soft, drain and set aside. Fill a shallow pan large enough to hold a rice paper sheet with very warm water. Slide a rice paper sheet into the water. Let it soak until almost soft. I like to have parts of the sheet still feel very slightly stiff. These parts will soften even after they've been removed from the water. Otherwise, if the rice sheet is completely soft before I remove it from the water, I can be fairly certain I'll tear the sheets.
Lay the sheet out on a clean work surface. Put some noodles (1/4 cup or so) across the bottom third of the sheet. Layer it with lettuce, carrots, mint or cilantro, and three or four shrimp halves. Roll the bottom edge over the fillings. Tuck one or both sides up — whichever you like. Then tightly, but don't pull too tightly, roll it up. You'll figure out how much filling to use and how much tension to put on the rice sheet with practice.Other ingredients to try in fresh spring rolls: basil, shredded cucumber, scallions, garlic chives.
FRESH SPRING ROLLS ROLLING TECHNIQUE
FRESH SPRING ROLLS SAUCES
NUOC NAM DIPPING SAUCE Makes about 1 cup 1/2 cup grated carrot 3 tablespoons sugar 2 cloves garlic, crushed 1/2 cup water 1/4 cup Asian fish sauce 1/4 cup lime juice 1 tablespoon rice vinegar 1 to 2 serrano or Thai chiles, seeded and thinly sliced 1/4 teaspoon black pepper Place all ingredients in medium bowl, stir to dissolve sugar. Pour sauce into individual bowls for dipping.
PEANUT SAUCE (THAI STYLE)
¼
-
½
cup peanut butter
1 cup coconut milk (canned is fine) 1/2 teaspoon garlic cloves, minced 1/2 teaspoon minced fresh red chili (one fresh Thai chili, usually) 1 tablespoon fish sauce, "nuoc mam" 1 teaspoon or to taste of red curry paste 1 tablespoon lime juice 1 teaspoon or to taste brown sugar depending on the peanut butter if sweetened or not 2 spring onions, sliced
Stir ingredients together and heat to allow flavors to marry. Do not boil. Serve with dumplings or noodles, or as a dressing for cold chicken and noodle salad, and of course as a dipping sauce for satay.
MUHAMMARA - WALNUT AND RED PEPPER DIP
Makes approx. 6 servings
3 cup fine bulgur 1 cup walnuts, chopped (plus some for garnish) 2 medium onions 1 large red bell pepper 1 large hot red pepper 1/3 cup tahini 1/4 cup pomegranate molasses 2 bread sticks (crackers) 1 teaspoon ground cumin 1 teaspoon oregano 1/3 cup Extra virgin olive oil 1 T. salt (or to taste) Mint leaves, sliced radish for garnish
Place bulgur in bowl, rinse with cool water, and drain. Set aside. Chop the onions, and quarter the peppers Add to food processor: onions, garlic, hot and bell peppers, walnuts (keeping some to sprinkle on top), and bulgur. Blend. Add tahini, pomegranate molasses, salt, oregano, and cumin. Blend. Add bread sticks and blend. Spread onto a tray, top with olive oil, and garnish with mint and walnuts.
from Sanctuary Kitchen part of CitySeed
COLLARD WRAPS Collard leaves Hummus Parsley Pesto Red Pepper Dip asparagus spears, roasted or raw cucumber, red pepper, zucchini, raddish, red cabbage, carrots, peeled and sliced into short thin strips Avocado, sliced thin or in chunks Pan-roasted vegetables , such as artichoke hearts, red peppers, red onions, tomatoes, etc.
Collard leaves usually have a very thick stem that can make them difficult to wrap and bite into, so I like to lay them flat on a cutting board and use a sharp knife to slice/shave off the excess stem. Alternatively, you can simply cut out the stem and make smaller wraps using each half of the collard leaf.
. Once the stem has been shaved down, fill
WE HELP YOU GET WHAT YOU NEED IN LIFE.
the center of the collard leaf with your favorite spreads, like the hummus and pesto. I Be generous with the spread, because it will help hold all of the veggies in place when you wrap it up. Arrange the sliced and roasted veggies into the center, then gently roll one side of the collard leaf over the filling, rolling it up to the other side just like a burrito. Slice in half, if desired, and indulge!
by Nadine Nelson of Global Local Gourmet https://globallocalgourmet.com/
Schools, faith communities, hospitals, and organizations can be instrumental in growing fresh food and educating people about sustainable food.
BRYANT TERRYÂ
STIR THE POT RESOURCES
Speaker Themes & Topics Food Access Food Insecurity Farmer Composter Chef Wellness Educator Cooking Teacher Restaurant Owner Someone from your Community Garden Organization Someone from your Farmers Market Someone to talk about Food and Economic Development - incubator kitchen, food co working space, culinary tourism, food media, cottage laws and making value added products Someone from Food Media School lunch Someone from local hospital, clinic, wic representative, health department Someone who writes food and health policy School gym, wellness, yoga, meditation educator Elected Official Food Policy Writer Food Lobbyist
Food and Culinary Education Resources http://www.globallocalgourmet.com/food-andculinary-education-resources/
Four Corners Experiential Exercise: http://sites.tufts.edu/foodeconomyfinalreport/files/2013/04/Workshop1_FourCorn ers.pdf
THANK YOUS
Massaro Farm and Farmer Steve Munno Whitneyville Cultural Commons and Robert Sheiman Haven's Harvest - Lori Martin CitySeed - Amelia Reese Masterson