Showing posts with label Slow Food. Show all posts
Showing posts with label Slow Food. Show all posts

Friday, June 5, 2020

BLACK LIVES MATTER: AN OPEN LETTER TO THE SLOW FOOD COMMUNITY


This open letter has been written by Slow Food USA to address the nationwide protests. Slow Food stands behind the black community members in the United States and across the world who have felt the pain of this fight every day of their lives.

#BlackLivesMatter

Dear Slow Food leaders and community,
As protesters take to the streets across the country demanding justice, we are reminded, once again, that oppression is systemic. Oppression is deeply rooted in all American systems, including the food system. We cannot ever remain neutral. We stand behind our black community members — the farmers, chefs, activists, leaders, educators, food chain and restaurant workers, youth and fellow citizens — that have felt the pain of this fight every day of their lives. We stand in solidarity with front-line justice organizations by continuing the fight for a just food system.
We are committed to making Slow Food USA an anti-racist organization that authentically pursues good, clean and fair food for all. Let’s not fall into a trap of saying we don’t know how to respond. A diverse Slow Food coalition created an Equity, Inclusion and Justice Manifesto in 2018, and it’s time for every chapter leader and member to commit to putting those words to work in local communities and in the nation’s food system. In doing so, we will take a united approach in addressing the intersection of food and race with new earnestness. Use the EIJ Manifesto as a practical guide and starting point. We will succeed and we will fail, but we cannot stop learning and trying, and we certainly cannot hesitate.
Rachel Cargle offers a helpful recipe we’ll use to hold ourselves accountable to anti-racism: “Knowledge plus empathy plus action. If you take any one away, you’re performing.”  It starts simply with a conversation: How can you unpack and enact the EIJ manifesto in your local chapter and in your community work?
Let’s get to work and hold each other accountable. 
  1. Commit to knowledge. Educate yourself. You can pick one of these books. We will be reading “How to be an Anti-Racist” by Ibram X Kendi this summer as a staff– we would love for you to join us. We will be organizing zoom discussion groups.
  2. Commit to empathy. Follow the lead of food justice organizations like these. Show up for them. Build those relationships.
  3. Commit to action. Comb through the EIJ Manifesto, and create 6 concrete action steps for your Slow Food chapter or community. Share these with us here by the end of the summer (Aug 31).
We at the Slow Food USA national office also commit to knowledge, empathy and action. We are creating a national strategy and roadmap to take concrete steps. And, you can look to us to provide support, collect and share resources, collect and share stories from our network, put together skill-shares, coordinate collaboration across chapters and groups, listen to you, and work with you to co-create this shared action plan.
This is still the opening act for us. Let’s leverage our anger and grief over the senseless murder of black Americans like George Floyd and Ahmaud Arbery into action. We are calling for equity and justice not just on our plates, but also on our boards, in our strategies, and through our partnerships and actions.
To the pursuit of joy + justice!

Monday, May 19, 2014

Pumpernickel sandwiches with herb cream cheese and edible flowers




I first created these cute sandwiches about 20 years ago in Japan, the lack of brown bread there meant that every time we had a party I was really keen to offer something that was rare - yet not expensive (I was able to buy pumpernickel, cream cheese and edible flowers in an international deli) so that I could make plenty and feed large crowds.


Yesterday I held a fundraiser tea party with Slow Food Waitakere for Oxfam, and decided to make my flower sandwiches again, also as a topic of conversation (are they sweet or savory? Can you eat the flowers? What kind of bread is this?). All you need is pumpernickel (this comes from Germany and it is already sliced), cream cheese (like Philadelphia), fresh herbs (I used chives and basil), a pinch of salt, and lots of edible flowers, micro greens or seed sprouts. 
Chop the herbs and mix with the cream cheese (add a little milk to make it spreadable) and a pinch of salt. Spread the herb cheers over three layers of pumpernickel (including the to payer) and stack. Cut into the desired size. Top with edible flowers and leaves.


This was part of the first station of our tea party: the herbal tea corner, with different hot and cold herbal teas, rose and orange biscuits, strawberry meringues and scones with cream and jam.


But we also had an English High Tea table, with leaf Indian tea, cupcakes, club sandwiches, asparagus rolls, and more scones, meringues and chocolates.


Then in the kitchen there was more or an Italian fare with bread and focaccia, Italian biscuits, orange cake and chocolate cake… and coffee!


The last room was for the Japanese tea party, I forgot to take a photo during the preparations, fortunately Regina got this one, with guests! Here we had mango agar agar, brown rice crackers, Japanese sweets with bean paste, nashi and persimmons, and green tea.


 Over thirty people attended and it was a great afternoon, thank you to all the ladies at Slow Food for cooking and helping: Penny, Sue, Regina and Fi. Thank you also to Pukeko Baker and Miller's Coffee, and to all who attended and donated to Oxfam. If you couldn't make it you can always make a donation to Oxfam here.


Photos (except the last one) and Recipes by Alessandra Zecchini ©

Friday, May 9, 2014

Tea Party at my place to raise money for Oxfam

Slow Food Waitakere High Tea to raise money for Oxfam
A Fair Trade Fortnight Celebration
 Sunday May 18th at 2pm
 The cost is a Koha for Oxfam

An exclusive afternoon tea experience with four delicious stations
Click here  to make a donation to Oxfam
 
Oxfam's Morning Tea (formerly Oxfam's Biggest Coffee Break) is enjoyed each May during Fair Trade Fortnight when people throughout the country get together to taste the Fairtrade difference and fundraise for Oxfam's work towards a fairer, safer, more sustainable world.
How does money raised at our Morning Tea help?
We want to raise $320 which is enough to help cover the cost of one year’s training in life-changing farming methods that can dramatically increase the amount of rice people are able to grow. 
Thinking of joining us?
Venue

Alessandra and Peter's 
783 West Coast Rd
Oratia, Auckland 
(please park on the road and walk down)
rsvp alessandra@clear.net.nz by 14 May.

About the Koha
We want to let our guests decide what feels right for them to contribute to Oxfam at our High Tea.
We know that contributions will honour the great work being done by Oxfam and the effort put in by Alessandra and the Slow Food Waitakere team in hosting this event.
Our goal is to raise at least $320.

Can't make it? 
You can still help just click here to make a donation to Oxfam.

Friday, April 11, 2014

Polish Easter Egg Workshop Wednesday 16 April and the recipe of the day: Gluten free and vegan vermicelli with baby corn and Chinese mushrooms






 Celebrate a Polish Tradition and Create Beautiful Eggs for Easter

An Invitation from Regina

The Polish tradition is that after fasting for Lent for 40 days a family makes a basket of food to be blessed at Holy Saturday’s Mass.  There is a quiet element of competitiveness with the baskets with most parishioner’s, especially the women, checking out the baskets to judge who they believe has the best one.



The contents of the Easter basket are eaten by the family on Sunday morning, so everything one consumes for breakfast needs to be in the basket, this includes: decorated Pisanki (eggs), kielbasa (Polish sausage), a butter lamb, salt, a babka (pound cake from a moulded tin) or a sweet yeast cake.  A Pussy Willow branch or toy chick is also in a lot of baskets as this is one of the first trees to show signs of the impending and long awaiting Spring and both are a sign of new life.

Every year our family has made an Easter basket with many friends joining us for the decorating of the Pisanki.
We extend a warm welcome to all to join us this Easter!

The Details
Where: Oratia - address available on registration
When: Wednesday April 16th 7pm to 9pm
Cost: $5 Members $15 Guests
RSVP: Anutosh 8349909

And now for the recipe of the day:

Gluten free and vegan vermicelli with baby corn and Chinese mushrooms


This is a cold dish, incredibly filling. 

Ingredients

1 handful mixed Chinese dried mushrooms
1 pack vermicelli 
A few drops sesame oil
1 can baby corn, drained
1 small carrot, grated
1 tbsp fresh coriander, chopped
Juice from half a lime or lemon
1 fresh chili finely chopped (optional)
2 or 3 tbsp soy or Tamari sauce (Tamari sauce if you are gluten free)
Vietnamese mint fo decorate

Soak and then simmer the mushrooms until they are soft, then drain and cut into small strips. Cook the vermicelli in boiling water (or use the mushrooms' stock) for two minutes, then drain and rinse under cold water, place in a mixing/serving bowl and add the sesame oil. Mix well. Add all other ingredients and mix well. Serve at room temperature, or cold if it a really hot day.

Photos and Recipes by Alessandra Zecchini ©






Saturday, March 15, 2014

Next Saturday in Auckland: Glen Eden Food Festival, Free Entry


Finally a good, clean and fair Food Festival for everyone! Slow Food Waitakere has been working very hard with several West Auckland organisations and the Waitakere Ranges Local Board to create the first Food Festival in Glen Eden. 

Free Entry!

Come and enjoy:

Stalls from different local community groups to help you with all your gardening needs, from composting to free seeds to community gardening and even a produce swap. 

Free cooking demos by experts to show you how to prepare yummy and healthy food, preserve and bottle produce, make cheese etc., including Regina from Slow Food Waitakere dishing up some fashionable 'Pacific Beat' dishes (free tastings). Scroll down for the full demo timetable.

Live music and entertainment plus lots of kids' activities, including face painting and give-aways at our Slow Food Waitakere table.

Hot and yummy hot food from around the world cooked by the New Lynn Night Market WISE Collective Hub (former refugee women) for your Saturday lunch.


Glen Eden Food Festival Cooking Demonstrations

10:30-11:10    Cheesemaking workshop: Halloumi and Ricotta with Virginia Best and Madeleine Collins 
Madeleine Collins and Virginia Best will demonstrate making ricotta and halloumi at home using simple ingredients.  They will demonstrate how to cut the curd and press cheese.  You don’t need any fancy equipment to make cheese and this workshop will give you the confidence to make your own cheese at home.

11:15- 11:45     Preserving talk with Julie Craig of Oak and Thistle

Julie Craig lives self-sustainably in an urban environment and has done for many years. With a young family to provide for, Julie has learned the arts of cooking, preserving, jamming & jellying, herb growing and their uses, home gardening and livestock maintenance.

In this workshop Julie will speak about many aspects of preserving the harvest, from fruits and vegetables to herbs, extracts, and more.  Julie will teach you what you need to get started and give some great ideas for making your own basic equipment.  She’ll go through the steps of making healthy and tasty edible foods to keep on hand so that you can preserve at home.  There will be an opportunity to see examples of preserves and more, and have a taste of some of Julie’s deliciously preserved harvest.

11:50-12:20     Indian Vegetarian Cooking demonstration with Indira Vallabh

In this fun and informative workshop, you’ll come away feeling confident about preparing delicious, authentic, and healthy Indian dishes at home.  All dishes are gluten free and recipes will be provided.  Indira Vallabh is an experienced Indian cook and has a popular Indian Vegetarian Food stall at the Grey Lynn Farmers Market.  Indira will demonstrate a delicious vegetarian curry and either a raita or chutney as an accompaniment.  Tastings will be available at the end of the class.

12:25-12:55     Pacific Cooking demonstration with Regina Wypych of Pacific Heartbeat 
Regina Wypych of Pacific Heartbeat will bring a Pacific Island flavour to the Glen Eden Food Festival with two simple, delicious, and heart-healthy recipes.  The first dish, Vermicelli Chicken Lemon Salad, is a fresh zingy Pacific chicken salad.  The second will be a tasty Oka i’a, raw fish salad.  You will have a chance to taste both of these dishes, and recipes will be available to take home.

1:00-1:30    Simple Meals at Home with Peter Clifton-Sprigg of Vision West
 
Learn how to prepare “Pan Fried Moroccan Chicken Breast served with Mini Rostis and a Seasonal Dressed Salad” with chef Peter Clifton-Sprig of VisionWest. This impressive dish is cheap, fast, easy, nutritious, awesome tasting and beautifully presented, with lots of possible variations to try out at home. Ingredients will include fresh raw beetroot, carrots and parsnips or golden kumara, fresh chicken with a deliciously fresh seasonal salad including green, red, orange and yellow vegetables.

See you there!

Monday, February 17, 2014

A yummy recipe from Slow Food Waitakere: Onion Weed Dip



Here is another recipe from our Forage to Feast event held by Slow Food Waitakere: onion weed dip. Foraging is healthy and environmentally friendly, and foraging onion weed in Auckland and Waitakere is easy - remember that onion weed is, in fact, a weed, so it can be removed safely!

Onion weed freezes well, just wash and cut into pieces. Every part can be eaten: bulb, stem, leaves and flowers, just make sure that it has not been sprayed or been near busy roads and dogs. To make this dip you just need some creamy feta cheese and onion weed (fresh or frozen). Blend, adding a tiny little bit of water (or olive oil if you prefer) to thin the sauce down if needed. No salt is required as feta is already salty. Refrigerate for a couple of hours and then serve as a dip or spread.

Onion weed can be collected in Spring and stored in the freezer for months. It can also be used in cooking in place of onions, spring onions, chives, leeks and garlic.


 Photos and recipes by Alessandra Zecchini ©

Tuesday, February 4, 2014

Thai vegan green curry and more vegetable gardens, in Christchurch and Clevedon




Eating from the veggie garden: even if I don't have 'quantity' I do have variety enough to make a colorful vegan curry. First I started with a simple paste made with a small piece of ginger (peeled), one shallot (also peeled), fresh coriander (with stalks), green chili (not too much for me, maybe one or two), and fresh lemon grass (one stick). If you have kaffir lime leaves or rind, the are good too, apparently, but I didn't have any so I added a little lemon juice. Mush with a mortar and pestle or with a blender (I used the blender, too hot for the mortar and pestle!) adding salt towards the end. 
Now, the only thing in the paste that came from the garden was coriander, and frozen (from last year) as this year my plant died! I also have lots of frozen chills to use, and a little plant that don't even have flowers yet! 

The veggies: 1 carrot, 2 yellow zucchini, a few tomatoes, a few broccolini, borage tips, the only tiny capsicum I had in the garden, Thai mint, basil, onion weed flowers (these were foraged in spring and frozen) and borage flowers to decorate.

From the supermarket: organic tofu and coconut cream.

I cut the tofu and placed it in a pot with the coconut cream plus one can of water (to rinse the coconut cream can). Added the green curry paste and simmered the lot for 10 minutes and then I added the rest of the vegetables in this order: carrots, borage tips, capsicum, zucchini, broccolini, tomatoes (leave a couple of minutes between each vegetable). To stir I used a lemongrass stalk. Then I tasted for salt then I added the herbs and onion weed flowers (because they were frozen), turned the heat off and cover the pot with a lid for 5 minutes. Then I added the borage flowers.

Actually, the curry paste took longer than the curry to make! Serve hot with rice.



Community Garden in Christchurch

This short video is about a community garden in South Christchurch I visited last winter. It is very inspiring to see how it was organized, and what it does for the local community. A must see if you work in or plan a community garden.





A garden in Clevedon

The other week I went with Slow Food Waitakere to visit a garden in Clevedon, South of Auckland.
Designed, built and cared for by James and Rebecca, this was one of the best gardens I have seen. Here are some pics, but click here to see even more photos: truly inspiring!

I want to grow beans on a pergola!!


Her name is Lilly, so sweet!

Even the pumpkin grows on the pergola!

Citrus all year round!

Fruit trees lovingly covered with nets, one by one!


Clevedon Farmers Market

After the garden visit we went for lunch and shopping at the Clevedon Farmers Market, and just look at these beautiful tomatoes and eggplants!



Photos and recipes by Alessandra Zecchini ©

Monday, December 9, 2013

An amazing Slow Food Lunch


Salsa verde, starters and salads, and fresh watermelon juice with mint
A couple of weeks ago Slow Food Waitakere held a Forage to Feast lunch. We asked Ben Barton from Pop Dining to cook for us, and we foraged and collected food and flowers from our gardens, plus asked some Slow Food friendly businesses to help us out by giving us some leftovers (to follow our slow food principle of 'no waste' and to value leftovers). 
Look at the produce that Art of Produce donated! The chefs working hard
It was a lot of work, and so many people came onboard with labour and donated goods, here is a collection of few photos, but click here to read the full reportage (and the impressive menu!).

Roasting capsicums in the pizza oven and grilling the asparagus. Lots of hands needed for the broad beans
I made some dips, the vegetarian options and, of course, the dessert table.

The dessert table
The table, flowers from the garden, Angel food cake with flowers and elderberry flower syrup and mini banana trifles with kawakawa custard, mulberries and roses, Kawakawa and rose meringues


And of course tomorrow, 10 December, is Terra Madre Day, so happy Slow Celebrations to all!


Diners took all the leftovers home
Photos by: Fionna, Yvonne, Kazuyo, Dan, Regina, Sue, Alessandra, Penny

Wednesday, November 20, 2013

Elderberry Flowers Syrup and Elder flower Tea


Yesterday I posted these Elderberry Flower Fritters, and today I have another recipe (and a half) that you can make with elderberry flowers:



Elderberry Flowers Syrup

For this you will need 1 l of water, 1 kg of sugar, about a dozen elderberry flower heads, 30 g of citric acid and 3 organic lemons (I picked some juicy organic lemons from Regina's garden). 



Wash and cut the lemons and put them in a pot with all the other ingredients (or in a large jar, if you have it). Let this mixture stand for three days, stirring from time to time. Don't go over three days or it may ferment. After this time filter the syrup through a muslin cloth, squeezing the lemons and flowers well. Boil the filtered syrup for 5 minutes, removing any possible scam forming at the top. Cool down and filter again, through a finer cotton cloth this time. 


Bottle and use as a cordial (it is very thirst-quenching), or to flavour desserts (like panna cottaor blamanche), ice cream, fruit salads and berries.




Elder flower Tea

I am drying the remaining flowers for tea. Dry them in the shade and keep them for winter: the tea is traditionally used to relieve cold and flu, cough and sore tummy.

To learn more about foraging and eating flowers and wild plants in New Zealand come to our Slow Food event on November 24th, click here to find out where and when.
Photos and recipes by Alessandra Zecchini ©

Tuesday, November 19, 2013

Elderberry Flower Fritters




In this post you can see Regina and Sue collecting some elderberry flowers for our Slow Food Waitakere Pop Dining Lunch this coming Sunday. I used the flowers to make a syrup (recipe coming in the next post, watch this space!), and since I had so many I also made some fritters, and saved the leftover flowers to dry for Elder flower tea.
To learn more about foraging and eating flowers and wild plants in New Zealand come to our Slow Food event on November 24th, click here to find out when and when.

Elderberry Flower Fritters

Shake and clean (no need to wash in water) the elderberry flowers to make sure that there is no dirt (or insects).

Mix 100g of plain flour with a tsp of icing sugar and enough cold water to make a light batter (a bit like tempura). 


Pick the flowers heads by the stalk and drop into the batter, and then into hot oil. Fry, turning once, until the fritters are golden and crispy.

Dust with icing sugar and fresh elderberry flowers, then serve, hot or cold. 




I am entering this recipe for Sweet New Zealand, the monthly blogging event for Kiwi bloggers. Our November 2013 host is Mairi from Toast, click here to enter. 



Photos and recipes by Alessandra Zecchini ©

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