tag:blogger.com,1999:blog-77365580893615428582024-03-12T20:48:47.586-04:00SlowFood SCCCSlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-7736558089361542858.post-5509341433532506052010-12-02T10:37:00.008-05:002010-12-08T21:47:49.111-05:00Terra Madre Day: Monday, December 13, 2010 **UPDATED WEDNESDAY 12/8**<div class="No_0020Spacing" style="font-family: Calibri, Arial; margin-bottom: 0pt; margin-top: 0pt; text-align: center; text-indent: 0pt;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-size: large;"><u>**UPDATED WEDNESDAY 12/8**</u></span></span></span><br />
<div style="text-decoration: none;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span class="Apple-style-span"></span></span><span class="Apple-style-span" style="font-family: 'Times New Roman';">Terra Madre Day Schedule</span></div><div style="text-decoration: none;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"></span><span class="Apple-style-span" style="font-family: 'Times New Roman';">Schenectady County Community College</span></div><div style="text-decoration: none;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"></span><span class="Apple-style-span" style="font-family: 'Times New Roman';">December 13, 2010 - 1:00p.m. – 8:00p.m.</span></div></div><div class="No_0020Spacing" style="margin-bottom: 0pt; margin-top: 0pt; text-align: center; text-decoration: none; text-indent: 0pt;"><div class="p1"><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><br />
</span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">1:00p.m. – 2:00p.m.<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Casola Dining Room<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Presentation on Terra Madre 2010<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Rocco Verrigni<span class="Apple-style-span"><o:p></o:p></span></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><br />
</span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">2:00p.m. – 3:00p.m.<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Casola Dining Room<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Panel Discussion: <o:p></o:p></span></span><br />
<span class="Apple-style-span">Farm to Table Movement</span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Preserving Farms and Farmers <o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"></span><br />
<div style="font-family: 'Times New Roman', Arial;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Moderator:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ed Yowell - NY, NJ, CT Slow Food Regional Governor </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;">Panelists:</span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;">Michael Kilpatrick – Kilpatrick Family Farm <a href="http://www.kilpatrickfamilyfarm.com/" style="color: blue; text-decoration: underline;">http://www.kilpatrickfamilyfarm.com/</a></span><br />
Aaren Hatalsky – Wing Road Farm <a href="http://www.wingroadfarm.com/" style="color: blue; text-decoration: underline;">http://www.wingroadfarm.com/</a><br />
Jen Small – Flying Pig Farm <a href="http://www.flyingpigsfarm.com/" style="color: blue; text-decoration: underline;">http://www.flyingpigsfarm.com/</a><br />
Tod Murphy, Farmers Diner, Middlebury & Quechee, VT <a href="http://www.farmersdiner.com/About.aspx" style="color: blue; text-decoration: underline;">http://www.farmersdiner.com/</a><br />
Kim Feeney, Farm House Restaurant <a href="http://www.topoftheworldgolfresort.com/dining.asp" style="color: blue; text-decoration: underline;">http://www.topoftheworldgolfresort.com/</a><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span class="Apple-style-span">Bruce Piasecki, </span></span><a href="http://bpiasecki.wordpress.com/bio/" style="color: blue; text-decoration: underline;">http://bpiasecki.wordpress.com/</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"></span></span></div></div></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';"><br />
</span></span><br />
<span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">3:00p.m. – 4:00p.m.<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Culinary Seminar Room<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Student Presentations<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Chef and Child School Curriculum - Caitlin Sive – SCCC student<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Skidmore School Garden - Gabriella Stern <span class="Apple-style-span"><o:p></o:p></span></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><br />
</span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">3:00p.m. – 7:00p.m.<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Casola Dining Room & Culinary Hallway<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Trade Show: Local Venders, Farms, College Student Clubs<o:p></o:p></span></span><br />
<span class="Apple-style-span"><br />
</span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">4:00 p.m. – 5:00 p. m.<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Culinary Seminar Room<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Film Screening – Green Beef<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><br />
</span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">4:00p.m. – 7:00 p.m.<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Food Preparation Lab B<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Garde Manger Lab<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Cooking Demos and Local Products/Food Tasting <o:p></o:p></span></span><br />
<span class="Apple-style-span"></span><br />
<div style="font-family: 'Times New Roman', Arial;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Featuring:</div></div><div style="font-family: 'Times New Roman', Arial;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chef Kevin London, Farmhouse Restaurant at Top of the World</div></div><div style="font-family: 'Times New Roman', Arial;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chef AJ Jayapal, Miss Sydney's, Normanside Country Culb</div></div><div style="font-family: 'Times New Roman', Arial;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chef Tim Meaney, Beekman Street Bistro</div></div><div style="font-family: 'Times New Roman', Arial;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chef Jim Rose, Skidmore College </div></div><div style="font-family: 'Times New Roman', Arial;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chef Christopher Tanner, Schenectady County Community College</div></div></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><br />
</span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">7:00p.m. – 8:00p.m.<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Room – Culinary Seminar Room<o:p></o:p></span></span></div><div align="center" class="MsoNoSpacing" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span style="font-family: 'Times New Roman';">Film Screening – Green Beef<o:p></o:p></span></span></div></div></div><div class="No_0020Spacing" style="margin-bottom: 0pt; margin-top: 0pt; text-align: center; text-decoration: none; text-indent: 0pt;"><div><span class="Apple-style-span" style="font-family: 'Times New Roman', Arial;"><span class="Apple-style-span"><br />
</span></span></div></div><div class="Normal" style="margin-bottom: 5pt; margin-top: 5pt;"><div style="font-family: 'Times New Roman', Arial;"><br />
</div><div style="font-family: 'Times New Roman', Arial; font-size: 12pt;">Schenectady County Community College will join a network of organizations worldwide hosting events as part of Terra Madre (Mother Earth) Day to share information about the Slow Food movement’s philosophy: good, clean and fair food. SCCC will host <span class="Normal__Char" style="font-family: 'Times New Roman', Arial; font-size: 12pt; font-style: italic;">A Gathering of Local Food Communities </span>on Monday, Dec. 13, 2010, from 1 to 9<span class="Normal__Char" style="color: red; font-family: 'Times New Roman', Arial; font-size: 12pt;"> </span>p.m. on the SCCC campus.</div></div><div class="Normal" style="font-family: 'Times New Roman', Arial; font-size: 12pt; margin-bottom: 5pt; margin-top: 5pt;">During this event, the first of its kind on the SCCC campus, local farmers, chefs, students, culinary instructors, representatives from area farmers markets, and food activists will come together to share their successes, issues and stories surrounding food. The day will include a panel discussion, mini trade show, tasting of local products and cooking demonstrations, concluding with a screening of a film yet to be determined.</div><div class="Normal" style="font-family: 'Times New Roman', Arial; font-size: 12pt; margin-bottom: 5pt; margin-top: 5pt;">The highlight of the event at SCCC will be a presentation by Chef Rocco Verrigni, Professor in the Hotel, Culinary Arts and Tourism Department, which will kick off the event at 1 p.m. Chef Verrigni attended the international Terra Madre Conference in <br />
late-October 2010 in Turin, Italy, along with over 6,000 other educators, chefs, youth and musicians representing 161 countries. His trip was the impetus for the SCCC event. “Terra Madre was like the United Nations and the Olympics rolled into one. Despite speaking many different languages, the participants were united in a desire to promote sustainable local food production in harmony with the environment while respecting knowledge handed down over the generations,” Chef Verrigni said. “I wanted to share that sentiment and what I learned at the international conference with students, my colleagues and the community through an event at the College.”</div><div class="Normal" style="font-family: 'Times New Roman', Arial; font-size: 12pt; margin-bottom: 5pt; margin-top: 5pt;">SCCC Culinary Arts students will play a major role in <span class="Normal__Char" style="font-family: 'Times New Roman', Arial; font-size: 12pt; font-style: italic;">A Gathering of Local Food Communities,</span> helping to organize the event through the Slow Food SCCC Club, in collaboration with Slow Food Saratoga. Chef Verrigni is Advisor to the Club and</div><div><div class="Normal" style="font-family: 'Times New Roman', Arial; font-size: 12pt; margin-bottom: 5pt; margin-top: 5pt;">Co-Founder and Vice-President of Slow Food Saratoga Region. He is invigorated by the energy and commitment that his students have shown toward the Slow Food philosophy. “It’s obvious that the youth food movement is alive and well globally and our students exemplify this momentum. Out of all of the workshops I attended at the international conference, the most enthusiasm was generated from the youth workshops,” he said.</div><div class="Normal" style="font-family: 'Times New Roman', Arial; font-size: 12pt; margin-bottom: 5pt; margin-top: 5pt;">The public is invited to attend this free event. Continue to check back here for an updated schedule of events during <span class="Normal__Char" style="font-family: 'Times New Roman', Arial; font-size: 12pt; font-style: italic;">A Gathering of Local Food Communities</span><span class="Normal__Char" style="font-family: 'Times New Roman', Arial; font-size: 12pt;">.</span></div></div>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com1tag:blogger.com,1999:blog-7736558089361542858.post-42828293097980198562010-11-04T10:03:00.000-04:002010-11-04T10:03:16.428-04:00Cauliflower<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FOu3uuKGrL0Vpp4IvR2tw7EiERFw0Pdzd1hrfbd4bkMkq2indySfXr1aVQUGNR22AxqnEn20jdRYju6-88r6yzSiXGppuspqsNvSiOWUy9JPc7bE7JrTkk0xQ_HKozXZz0o3iZu-NOw/s1600/938cauliflower.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FOu3uuKGrL0Vpp4IvR2tw7EiERFw0Pdzd1hrfbd4bkMkq2indySfXr1aVQUGNR22AxqnEn20jdRYju6-88r6yzSiXGppuspqsNvSiOWUy9JPc7bE7JrTkk0xQ_HKozXZz0o3iZu-NOw/s320/938cauliflower.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image Source: www.faqs.org</td></tr>
</tbody></table><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">A member of the Brassicaceae family, Cauliflower is a versatile vegetable that is loaded with nutrients. It is low in fat, high in fiber and vitamin C. It also possesses several beneficial phytochemicals, including the anticancer, antidiabetic compound sulforaphane. Cauliflower is also a great source of indole-3-carbinol, which boosts DNA repair in cells.</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Local cauliflower can be purchased at Schenectady Greenmarket (Sundays, 10 a.m. to 2 p.m.), the Troy Farmers Market (Saturdays, 9 a.m. to 1 p.m.), and the Saratoga Farmers Market (Saturdays, 9 a.m. to 1 p.m.). Look for compact heads that are evenly white, with no spotting or browning. To cut into florets, place the head sideways on a cutting board and cut through the leafy lower stem. Remove any excess leaves and place the cauliflower flat on the cutting board. Cut the head into quarters from top to bottom. Each quarter should have florets attached to a central stem. Cutting at an angle from top to bottom, remove the central stem, freeing the florets.</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="color: #0012ff; font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>Mashed Cauliflower</i></b></div><div style="color: #0012ff; font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><b><i>(A great alternative to mashed potatoes)</i></b></div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">1 head cauliflower</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">0.25 Cup, grated Parmesan</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">0.25 Cup, heavy cream</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">1 clove garlic, minced</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">3 Tablespoon butter</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Salt and Pepper to taste</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Note: This recipe is cooked in the microwave to help preserve the nutritional value of the cauliflower. If you prefer, you can boil or steam your cauliflower instead.</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Clean and cut the cauliflower into small pieces. Place the florets in a large, microwave safe bowl and wrap with plastic wrap. Cook on high for 3 to 4 minutes, stir, and continue to cook for an additional 3 to 4 minutes. A fork should pass through the cauliflower with little resistance when they are done.</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div><div style="font: 10.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">Place the cooked cauliflower in the bowl of a food processor and add all of the remaining ingredients. Pulse until the consistency resembles mashed potatoes. This recipe can be adjusted to suit your tastes. Season to your desire.</div><br />
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<h1 style="border-collapse: collapse; font-family: arial;"><span class="Apple-style-span" style="font-size: small;"><i><span class="Apple-style-span" style="color: blue;">Cauliflower Gratin with Tomatoes, Capers, and Feta</span></i></span></h1><h1 style="border-collapse: collapse; font-family: arial;"><span class="Apple-style-span" style="font-size: small; font-weight: normal;">Make this light entrée a day ahead, then broil just before serving.</span></h1><div style="border-collapse: collapse; font-family: arial;"><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-weight: bold;">Ingredient List</span></span></div><div><div><span><span class="Apple-style-span" style="font-size: small;">Serves 4</span></span></div><div><span><span class="Apple-style-span" style="font-size: small;"></span></span><span class="Apple-style-span" style="font-size: small;">1 lb. medium-sized cauliflower florets</span></div><div><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;">2 tsp. olive oil</span></div><div><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;">3/4 cup chopped onion</span></div><div><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;">2 cloves garlic, minced (2 tsp.)</span></div><div><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;">1 14.5-oz. can low-sodium chopped tomatoes</span></div><div><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;">2 Tbs. drained capers</span></div><div><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;">1/4 cup crumbled feta cheese (1 1/2 oz.)</span></div><div><span class="Apple-style-span" style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;">1 1/2 Tbs. chopped fresh dill</span></div></div><h2><span class="Apple-style-span" style="font-size: small;">Directions</span></h2><span><span class="Apple-style-span" style="font-size: small;">1. Steam cauliflower 4 to 6 minutes in steamer basket, or until tender.<br />
2. Preheat broiler. Heat oil in saucepan over medium-low heat; add onion and garlic, and cook 5 minutes. Add tomatoes and capers, increase heat to medium-high, and cook 7 minutes. Spread tomato mixture in 2-qt. gratin dish, top with cauliflower, and sprinkle with feta.</span></span></div>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-13316792079085459652010-10-31T16:35:00.000-04:002010-10-31T16:35:33.838-04:00Terra Madre - Day 3 - Oct. 23, 2010<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 10" name="Generator"></meta><meta content="Microsoft Word 10" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CRocky%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><link href="file:///C:%5CDOCUME%7E1%5CRocky%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_editdata.mso" rel="Edit-Time-Data"></link><o:smarttagtype name="State" namespaceuri="urn:schemas-microsoft-com:office:smarttags"></o:smarttagtype><o:smarttagtype name="City" namespaceuri="urn:schemas-microsoft-com:office:smarttags"></o:smarttagtype><o:smarttagtype name="place" namespaceuri="urn:schemas-microsoft-com:office:smarttags"></o:smarttagtype><o:smarttagtype name="country-region" namespaceuri="urn:schemas-microsoft-com:office:smarttags"></o:smarttagtype><style>
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<div class="MsoNormal">Day 3 – 10/23</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_Eb_9243dkKSZ_v2qvOmBp82ahyXHqG61T76bLKQu3IT52Tz8-djl0FkQU8-YWNqZvL3aT0eLf_0yUrhQUuG8XxxWTDn3SscY3BIU2s5PI1_1rL9vBYYcU5Yyi8KZVPhtMjMfNjZxcA/s1600/DSCN0859.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_Eb_9243dkKSZ_v2qvOmBp82ahyXHqG61T76bLKQu3IT52Tz8-djl0FkQU8-YWNqZvL3aT0eLf_0yUrhQUuG8XxxWTDn3SscY3BIU2s5PI1_1rL9vBYYcU5Yyi8KZVPhtMjMfNjZxcA/s200/DSCN0859.JPG" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTDr9mDCMybKNK-bRz2QAYrWfrsJRMEb8WUyCWKrzlxPa6b4BvuD6ioRT3OuoYObH5GW_jCWZOrzyxv8s9DaNA7tRyW4T-KBupCoD3_Q9DwNEjlcJGezAnWDL5TIlq8RWfm0tTSVIiiY/s1600/DSCN0837.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTDr9mDCMybKNK-bRz2QAYrWfrsJRMEb8WUyCWKrzlxPa6b4BvuD6ioRT3OuoYObH5GW_jCWZOrzyxv8s9DaNA7tRyW4T-KBupCoD3_Q9DwNEjlcJGezAnWDL5TIlq8RWfm0tTSVIiiY/s200/DSCN0837.JPG" width="200" /></a> The USA Regional Meeting convened this morning to a standing room only crowd of about 700 participants. The meeting was opened by Alice Waters who gave her speech while holding a head of celery that someone had given her. She expressed her hopes for a U.S. Terra Madre to be held in <st1:place><st1:city>Washington</st1:city>, <st1:state>D.C.</st1:state></st1:place> in the near future. She then passed the floor to Josh Viertel, president of Slow Food <st1:country-region><st1:place>USA</st1:place></st1:country-region>. It was only six years ago that Josh attended the first Terra Madre as a farmer. Quite a rise in such a short time. His goals included having more school gardens than McDonald franchises; more good food available to all regardless of class, race or demographic. He borrowed from Gandhi and stated that when you start to create a revolution, people first ignore you, then mock you, then fight against you, and finally they lose. We are well into the second phase of this revolution. Raj Patel, an award-winning writer, activist and academic, who recently became a <st1:country-region><st1:place>U.S.</st1:place></st1:country-region> citizen, encouraged corporate accountability and mentioned the “ Retire Ronald” campaign, because children cannot differentiate between ads and lies. The meeting continued with stories from chapter leaders, activists and farmers from across the nation. Stories included the increased role of women in the social change in food policy, a surge of small-scale growers and a transition to farmers who are not from agricultural backgrounds, the appearance of more local, sustainable food being served in schools and hospitals, and the increased activity of youth throughout the world and in the U.S. Sam Levin, who started Project Sprout at age 15 and spoke at the 2008 Terra Madre, shared a poignant story about his frustration with the slow progression of his project and the movement in general, to which Carlo Petrini reminded him to remember the SF mascot. Snails move slow, after all, but work no less hard than a sprinting cheetah, and will eventually reach their goal. He reminded us that he would like to see his generation be the one who reunites mankind with the earth. Josh took the stage again and directed all to introduce themselves to someone they didn’t know and spend 5 minutes telling each other what they did, why they were here and what they would take back home from the conference. For the next 5-10 minutes the room was alive with hundreds of dialogues, uniting everyone there and affirming the role we are playing in the food movement that is gaining in numbers and importance. Finally, Carlo Petrini rose to close the meeting with his ever-inspirational words. He expressed his affection for all the leaders in the room and said that all the other continents of the world were simultaneously going in similar directions as the <st1:country-region><st1:place>United States</st1:place></st1:country-region> at their own regional meetings. He referenced the International SF Congress to be held in our country and asked us to show the politicians that we exist, and that the world would listen. He pleaded with us to look to <st1:place>Africa</st1:place> and to help its inhabitants in any way that we could. With knowledge, a little intelligence, and a lot of taste, we can go a long way. The transformation is stronger than the revolution, and even if we do not all live to see it, the transformation will happen.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdXUKMaM3dpCs87LXEuDrT__Wo0QHZhMA8ghhqStsCCaL-8XeLn3lkrBOw81EAVz9s4nqijT3s1ThZKZpSHY5x7jWncq9QMASbkjymV11IGMCbwe5VXy_szlCEig4rV_ZlDH4fUwsws8/s1600/DSCN0829.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdXUKMaM3dpCs87LXEuDrT__Wo0QHZhMA8ghhqStsCCaL-8XeLn3lkrBOw81EAVz9s4nqijT3s1ThZKZpSHY5x7jWncq9QMASbkjymV11IGMCbwe5VXy_szlCEig4rV_ZlDH4fUwsws8/s200/DSCN0829.JPG" width="200" /></a>After an exhilarating, extremely full, and inspirational morning I was left with an incredible appetite. Eating food prepared by street vendors on the side of the road is common practice for millions of people around the world. Many Italian regions also have their own street food specialties that bring together tradition, freshness and seasonality. I didn’t have far to go to sample cucina di strada (street food) from all over <st1:country-region><st1:place>Italy</st1:place></st1:country-region> and other parts of the world. I lunched on bombette from <st1:state><st1:place>Puglia</st1:place></st1:state>, Recco focaccia from <st1:state><st1:place>Liguria</st1:place></st1:state>, piadini from <st1:place>Romagna</st1:place>, minestrone di faro from <st1:state><st1:place>Tuscany</st1:place></st1:state>, olive ascolane from Le </div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2yYYcPihm4T2IJIZTXV3EMb706WQ7dFXpI-L-1R2GYyAgVCW4rljv9DLOCDSD9a5PkWsqieJFKcp1OvZm1QaLrge6QHbfjEI8or4lKAnBzGv6mt9LozFsru1STdh2xuJaAtjYGRSXRs/s1600/DSCN0830.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2yYYcPihm4T2IJIZTXV3EMb706WQ7dFXpI-L-1R2GYyAgVCW4rljv9DLOCDSD9a5PkWsqieJFKcp1OvZm1QaLrge6QHbfjEI8or4lKAnBzGv6mt9LozFsru1STdh2xuJaAtjYGRSXRs/s200/DSCN0830.JPG" width="200" /></a><st1:state><st1:place>Marche</st1:place></st1:state>, among others.<o:p></o:p></div><div class="MsoNormal">Instead a needed walk followed by a nap, I attended the <st1:country-region><st1:place>US</st1:place></st1:country-region> chapter leader meeting, followed by a meeting with students and advisors for SFOC (slow food on campus) members. Both were very informative, inspirational, and confirmed that SFOC chapters from around the world share many things, including some of the same frustrations. </div><div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr47C-DgJVflycOr8cUlFu7SKeFdXBZuhyphenhyphenWmGlhArGPJcFEB6AIRL7okertezDujW3HOium4oZYui__s_8PfltG9K59_atvlUFrbT6yjGC2byAKqFuzZMF3vynd9xReM48ankluPbLWg/s1600/DSCN0835.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikr47C-DgJVflycOr8cUlFu7SKeFdXBZuhyphenhyphenWmGlhArGPJcFEB6AIRL7okertezDujW3HOium4oZYui__s_8PfltG9K59_atvlUFrbT6yjGC2byAKqFuzZMF3vynd9xReM48ankluPbLWg/s200/DSCN0835.JPG" width="200" /></a>After another very long, yet incredibly full day, I felt like an over-saturated sponge. On my way back to the bus stop to take me back to my hotel, I stopped at Eataly <a href="http://www.seriouseats.com/2008/05/italy-eataly-torino-turin-grocery-store.html">http://www.seriouseats.com/2008/05/italy-eataly-torino-turin-grocery-store.html</a></div><div class="MsoNormal">What a sensory experience. Just recently, <st1:place><st1:city>Eataly</st1:city>, <st1:state>New York</st1:state></st1:place> has opened in <st1:city><st1:place>Manhattan</st1:place></st1:city>. I was happy to be experiencing the Eataly that started it all.<o:p></o:p></div><div class="MsoNormal" style="margin-left: 0.25in;"><br />
</div>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com1tag:blogger.com,1999:blog-7736558089361542858.post-55833251661381082972010-10-23T17:53:00.000-04:002010-10-23T17:53:00.924-04:00Day 2 - The Migration of Terra Madre Community<meta content="text/html; charset=utf-8" http-equiv="Content-Type"></meta><meta content="Word.Document" name="ProgId"></meta><meta content="Microsoft Word 10" name="Generator"></meta><meta content="Microsoft Word 10" name="Originator"></meta><link href="file:///C:%5CDOCUME%7E1%5CRocky%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><style>
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<div class="MsoNormal">Day 2 – Friday, 10/22<o:p></o:p></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 14pt;">The Migration of Terra Madre Community <o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 14pt;">The Olympic feeling continues here at Terra Madre as the whole Terra Madre community has moved, like a nomadic tribe, to Lingotto Oval (2006 Winter Olympic Games venue for speed skating) for the next three days of workshops.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 14pt;">Many of the workshops are attended by participants of many different ethnic backgrounds and languages and are therefore have live translation in as many as eight languages, through a system of headsets worn by participants. Quite impressive in itself.<o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 14pt;">I Attended several breakout sessions including “Sustainable Education”, and “the Future of Education” presented by economists, students, teachers, and Alice Waters, Vice-President of Slow Food International, owner of Chez Panisse in Berkeley, CA. Theses workshops looked at the issues that are key to a sustainable education. <o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 14pt;">Interspersed among the workshops are several opportunities to gather in smaller groups for informal discussion and to view many exhibits scattered throughout the Oval. And then there is the Salone del Gusto which runs concurrently with Terra Madre and is perhaps the only place in the world where peasants and artisan producers, academics and chefs, wine connoisseurs and novice food lovers can come together in a spirit of exchange and friendship</span>.<span style="font-size: 14pt;"> For more detailed info on the Salone go to <a href="http://www.salonedelgusto.it/welcome_eng.lasso">http://www.salonedelgusto.it/welcome_eng.lasso</a><o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 14pt;">After a real mind-opening, soaking of the all the senses day, I make my way back to my hotel, fall into bed, with the day’s events replaying in my head. Exhausted, I am anxious to do it again in a few short hours. <o:p></o:p></span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 14pt;">Buona Notte! <o:p></o:p></span></div>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-5505743589749952222010-10-21T17:45:00.000-04:002010-10-21T17:45:46.455-04:00Benvenuto da Terra Madre<br />
I must say that after day 1, of Terra Madre (only registration and opening ceremony) I feel that I in for an incredible journey, albeit, a short and intense one.<br />
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Since I was able to register yesterday (Wednesday) before the conference actually started, I had the luxury of not waiting in very long lines to do so as most of Terra Madre community from around the world assembled on Thursday just hours before the opening ceremony. So while most where in line, I was free to mingle and leisurely check out the venue, people watch, chat with some of the attendees, and scope out the best place to sit for the opening ceremony, hours before it was to start promptly (by Italian standards) at 2:30. So, by the start at around <st1:time hour="15" minute="0">3:00</st1:time> I was in my seat. <br />
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</div><div class="MsoNormal">Although I have never attended an Olympic Games Opening Ceremony, I feel that my experience today at the opening of Terra Madre must share much with the 2006 games experience; maybe all except for all the competition that naturally is part of all of the olympic games. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The opening ceremony of Terra Madre was held at Palisport Olimpico, which also hosted the 2006 Winter Olympic opening ceremony; there were 81 nations participating in the 2006 games; 161 countries were represented at the Terra Madre opening ceremony; both events shared the pageantry of the flag-carrying participants in native dress. Music, dance, song, highlights on youth and cultural diversity were a part of both.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Keynote speakers for Terra Madre’s opening ceremony were from 5 continents each of which represented indigenous people and languages, this year’s focus of the conference. Collectively, they spoke for the Sami people, the indigenous people of <st1:place>Scandinavia</st1:place>, the Itelmens of Kamchatka, the indigenous of the Rift Valley of Africa, aboriginal natives of <st1:country-region><st1:place>Australia</st1:place></st1:country-region>, and the indigenous people of <st1:country-region><st1:place>Brazil</st1:place></st1:country-region>.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Carlo Petrini’s ( founder of Slowfood and current President of Slow Food International) keynote speech cited indigenous people, farmers, women, and the elderly as the forgotten ones who we need to honor, remember and learn from as we go forth to spread the message of slow food. He also stated the need to strengthen and enhance diversity, reciprocity (gifting and counter-gifting), and dialogue among all peoples. His parting words were to “live these four days of Terra Madre with intensity.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Although SCCC seems far from the Terra Madre community gathered in <st1:place>Torino</st1:place>, you are as much a part of it, it’s mission, and it’s people as all of us gathered here for the next four days. I hope to bring you more from Terra Madre as time permits. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So I leave you with Petrini’s words “ live with intensity.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ciao</div><div class="MsoNormal">Chef Verrigni </div>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-4041649813628710462010-09-30T00:53:00.000-04:002010-09-30T00:53:59.378-04:00Fennel<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.gourmetsleuth.com/images/fennel_300.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.gourmetsleuth.com/images/fennel_300.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Image credit: http://www.gourmetsleuth.com/</span></span></span></td></tr>
</tbody></table><!--StartFragment--> <div class="MsoNormalCxSpFirst">The autumn harvest in New York provides us with a bounty of many wonderful fruits and vegetables. One that is often overlooked, but deserves to be in the spotlight is fennel.<span style="mso-spacerun: yes;"> </span>Often mislabeled as anise, fennel is a member of the Apiaceae family. It has a mild, slightly sweet anise or licorice flavor.<span style="mso-spacerun: yes;"> </span>It is also an excellent source of vitamin C, dietary fiber, and potassium. </div><div class="MsoNormalCxSpMiddle"><span style="mso-tab-count: 1;"> </span>Local fennel can be purchased at the Schenectady Greenmarket (Sun 10am-2pm), the Troy Farmers Market (Sat 9am-1pm), and the Saratoga Farmers Market (Sat 9am-1pm). Look for small and firm white bulbs that are free of bruises and blemishes. The stalks should be crisp, like celery, with light and feathery fronds.</div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle">Shaved Fennel and Apple Salad.</div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle">1 ½ Tablespoons Apple cider vinegar</div><div class="MsoNormalCxSpMiddle">1/3 Cup Extra-virgin olive oil</div><div class="MsoNormalCxSpMiddle">Salt and Pepper to taste</div><div class="MsoNormalCxSpMiddle">1 Bulb fennel, very thinly sliced </div><div class="MsoNormalCxSpMiddle">1 Granny Smith apple, peeled, cored, and thinly sliced. </div><div class="MsoNormalCxSpMiddle">Fennel fronds, as needed (approximately ½ Tbsp) </div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle">Begin by preparing the dressing. Place the apple cider vinegar in a bowl and, while whisking, slowly add the olive oil. Season the dressing with a small amount of salt and pepper. Combine the sliced fennel, fennel fronds, and apple in a bowl and dress lightly with the vinaigrette. <span style="mso-spacerun: yes;"> </span></div><!--EndFragment-->SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-15707870436765642032010-09-16T11:41:00.002-04:002010-09-16T11:56:57.706-04:00Back in action<div style="text-align: center;">We will be holding our first meeting of the school year next week. The information is as follows:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Slow Food SCCC is seeking new members for the 2010-2011 school year. </div><div style="text-align: center;">WHEN: Wednesday, September 22nd at 1:00 PM</div><div style="text-align: center;">WHERE: Culinary Seminar Room - ELS 100 (located by the locker rooms)</div><div style="text-align: center;">WHO: All students/majors are welcome</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaB9orpjKnwll-6Yf7FyDg8A35kLn9J_0VcUNIvrktQonEMjBQCMIUgk8Ov7bRErk9qiuZRCJJD_P2_RMafasEhHKEeeG1ILn0Ri7SRxj2X50rU7ZVBvQZ68-5SOu3c55txTCumy1KQEQ/s1600/Slide1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaB9orpjKnwll-6Yf7FyDg8A35kLn9J_0VcUNIvrktQonEMjBQCMIUgk8Ov7bRErk9qiuZRCJJD_P2_RMafasEhHKEeeG1ILn0Ri7SRxj2X50rU7ZVBvQZ68-5SOu3c55txTCumy1KQEQ/s400/Slide1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click to enlarge image</td></tr>
</tbody></table>We hope to see many new faces - it's sure to be an eventful year!</div>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-34517484681409915682010-04-06T23:56:00.002-04:002010-04-06T23:59:09.373-04:00GREEN MARKET FRITTATA<span class="Apple-style-span" style="font-size: x-small;"></span><br />
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<div class="separator" style="clear: both; text-align: right;"></div><div style="text-align: center;"><a href="http://www.worldcommunitycookbook.org/season/guide/photos/leeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://www.worldcommunitycookbook.org/season/guide/photos/leeks.jpg" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Image Source: http://www.worldcommunitycookbook.org</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-small;"> </span></div><div class="MsoNormalCxSpFirst"><span style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">A close relative of onions, shallots, and garlic, leeks are known for their subtle and sweet flavor. They are high in dietary fiber and contain vitamin c, folic acid, and potassium. <o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle"><span style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"> They are available year round, but are at their peak from September through April. You can find them at the Schenectady Greenmarket (Sun 10am-2pm), the Troy Farmers Market (Sat 9am-1pm) and the Saratoga Farmers Market (Sat 9am-1pm). Look for leeks that are long and cylindrical in shape, with tightly woven green leaves at the top. Avoid leeks that have wilted leaves or cracked bulbs. <o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle"><span style="font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;"> To prepare leeks, cut approximately ¼ inch from the root end. Then trim off the dark green leaves from the top. What you have left is the light green and white edible portion of the leek. From here, cut the leek in the desired fashion, floating the finished pieces in a water bath; allowing dirt to sink to the bottom. <o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle"><br />
</div><div class="MsoNormalCxSpMiddle"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><i><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Times; font-size: small; font-style: normal;"><i><span style="font-family: 'Times New Roman';"><b><span class="Apple-style-span" style="font-size: medium;">Slow Food SCCC will be demonstrating following recipe at the Schenectady Green Market on Sunday, April 18. Samples will be available! The Schenectady Green Market is held every Sunday from 10am – 2pm at Proctors. Free parking is available in the Broadway parking garage. For more information, please visit http://schenectadygreenmarket.org/</span></b>.</span></i></span> </span></i></span></div><span class="Apple-style-span" style="font-family: 'Times New Roman';"><i><span class="Apple-style-span" style="font-size: small;"><br />
</span></i></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><b><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">Schenectady Greenmarket Frittata<o:p></o:p></span></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><i><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">This recipe was developed to highlight winter produce available at the Schenectady Greenmarket.<o:p></o:p></span></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><i><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">A frittata is an open-faced version of an Italian omelet. It is most often served as an appetizer or as a light lunch. Ingredients of the frittata can be changed very easily to take advantage of seasonal produce. <o:p></o:p></span></span></i></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">1 medium boiling potato <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">1/2 cup Romano cheese, Pecorino, grated <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">2 tablespoons parsley, fresh, chopped <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">6 each large eggs, whole <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">Salt, to taste <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">Pepper, to taste <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">2 tablespoons butter <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">1/2 cup shiitake mushrooms, stems removed, sliced <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">1/4 cup leek, sliced 1/8" thick <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">2 tablespoons shallot, minced fine <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">1 cup spinach, washed and dried <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">1 tablespoon Romano cheese <o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">1 tablespoon extra virgin olive oil<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><br />
</div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">Method:<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">1. Bring a saucepan of water to a boil over medium heat. Wash the potato to remove any dirt from the skin. Add the potato to the boiling water and cook until tender but do not over cook. Remove the potato from the water and allow to cool. Cut potato into small dice leaving the skin intact.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">2. Crack the eggs into a mixing bowl, add the pecorino and parsley and lightly beat to combine. Season with salt and pepper and set aside.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">3. Heat a 10" non-stick sauté pan over medium heat; melt the butter in the pre-heated pan. Add the shitake mushrooms and sauté until tender. Add the potatoes, leeks and shallot and continue to sauté for approximately 2 minutes or until the leeks have wilted. Add the spinach and sauté until wilted, approximately 1 minute.<o:p></o:p></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">4. Add the egg mixture to the pan. Cook until the bottom of the frittata is lightly browned and the center is almost set. Place a large plate over the sauté pan and turn the frittata onto the plate. Slide the frittata back into the pan and allow to cook until the bottom is golden brown.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">5. Slide the frittata onto the serving dish, sprinkle with the additional pecorino, drizzle with olive oil and allow to cool slightly before cutting. The frittata can be served warm or at room temperature.<o:p></o:p></span></span></div><div class="MsoNormalCxSpMiddle"><span style="color: black; font-family: 'Times New Roman';"><span class="Apple-style-span" style="font-size: small;">Serves 4</span></span><span style="font-family: 'Times New Roman';"><o:p></o:p></span></div>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-15834188597759035392010-03-29T13:30:00.000-04:002010-03-29T13:30:30.445-04:00Better late than never...<div class="separator" style="clear: both; text-align: center;"><a href="http://tippinthescales.files.wordpress.com/2009/10/brussel_sprouts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://tippinthescales.files.wordpress.com/2009/10/brussel_sprouts.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: x-small;">Image Source: http://tippinthescales.files.wordpress.com/</span></div><div style="text-align: center;"><br />
</div>Brussels sprouts, a member of the Brassicaceae family, are closely related to cabbage, broccoli, cauliflower, and many other vegetables. Low in fat and calories, brussel sprouts are loaded with nutrients such as Vitamin A, Folic Acid, Potassium, Fiber, and Calcium. It is also believed that the phytochemical indole, found naturally in brussels sprouts, protects against cancers and heart disease.<br />
<br />
Brussels sprouts are available from November through March at the Schenectady Green Market (Sun 10am-2pm), the Troy Farmers Market (Sat 9am-1pm) and the Saratoga Farmers Market (Sat 9am-1pm). They can be purchased both on and off the stalk. When selecting fresh brussels sprouts, look for firm and tight heads with a slight tenderness and no wilting leaves.<br />
<br />
2 tablespoons olive oil<br />
2 1/8-inch slices pancetta, chopped (see note 1)<br />
3 cloves garlic, thinly sliced<br />
¼ cup fresh bread crumbs (see note 2)<br />
1 lb. Brussels sprouts, fresh<br />
2 tablespoons grated parmesan cheese<br />
Salt and ground black pepper, to taste<br />
<br />
Note 1: bacon can be substituted or omitted for vegetarian version<br />
Note 2: day old or older bread is best; process in food processor to make fine crumbs.<br />
<br />
Method:<br />
1. Clean Brussels sprouts; strip dried outer leaves, trim stem and cut an X in the bottom of the stem.<br />
2. Blanch the sprouts in plenty of salted boiling water until just fork tender. Shock in ice water. Drain. Cut each sprout lengthwise into halves or thirds depending on size. Reserve.<br />
3. Heat oil in skillet; add pancetta and sauté until crisp. Add the garlic and sauté until just golden.<br />
4. Move mixture to sides of pan; add the bread crumbs and parmesan cheese and sauté until golden brown.<br />
5. Add the sliced Brussels sprouts and cook until tender and heated through.<br />
6. Season with salt and pepper to taste, drizzle with olive oil and enjoy. Serves 4<br />
<div><br />
</div>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-32923088933996838462010-03-25T09:00:00.001-04:002010-03-25T09:02:24.129-04:00Did you know...?Have you ever wondered why a salad costs so much more than a Big Mac (or any other hamburger for that matter)? Chef Verrigni at Monday's meeting presented an illustration as to why and it was eye opening. <br />
<br />
Here is what Chef showed us:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUZjHiR9oDe676LEIWfooQLsSvzcT0Hqer1iutBKBFIcsxhbv-QStoJaOa85N9KUUR1bnfdP_BjVKik1GX6w9iEG1zGJBMGl0pSyb4KuFYTOTU_RVBskqyJNwqkMOBu9zmTWvrk9IuDg/s1600/pyramid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggUZjHiR9oDe676LEIWfooQLsSvzcT0Hqer1iutBKBFIcsxhbv-QStoJaOa85N9KUUR1bnfdP_BjVKik1GX6w9iEG1zGJBMGl0pSyb4KuFYTOTU_RVBskqyJNwqkMOBu9zmTWvrk9IuDg/s400/pyramid.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After slogging through searches and the dozens of other blogs, I have found some very interesting facts, figures and articles that back up this sobering pyramid. However much of what I found on the farm subsidy information is slightly aged, the youngest article being from 2008, which is when the latest U.S. Farm Bill was passed and will not be up for review and revision until 2013 or so.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">See for yourself, here is some of the information I found:</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">(All websites will open in a new window.)</span></div><div class="separator" style="clear: both; text-align: left;"> <a href="http://www.pcrm.org/magazine/gm07autumn/health_pork.html" target="_blank">Health vs. Pork: Congress Debates the Farm Bill (Fall 2007)</a></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2007/12/12/MN58TS60R.DTL&type=printable" target="_blank">Despite a loss, progress seen on farm subsidy reform (Dec 2007)</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This site is a great summary of all the current legislation:</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.ers.usda.gov/FarmBill/2008/Overview.htm" target="_blank">2008 Farm Bill Overview</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And for those of you who speak legal-ese the current Farm Bill in it's entirity here:</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.nationalaglawcenter.org/farmbills/#08" target="_blank">United States Farm Bills</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Hope that this has enlightened you as much as it has me! </div><br />
The Talkative Snail<br />
<div class="separator" style="clear: both; text-align: left;">Jessica H.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-22641736738466645202010-03-25T08:19:00.000-04:002010-03-25T08:19:19.691-04:00Monday 22-March-2010 Meeting SummaryHello everyone and welcome back!<br />
<br />
Hopefully you all enjoyed the wonderful weather during Spring Break and did something fun, if not well there's always the summer!<br />
<br />
I'm glad to report on the latest Slow Food SCCC meeting from Monday, a lot was discussed and reviewed and here's the run down:<br />
<br />
Greg has gotten in contact with Slow Food USA and guess what? We're now an official Slow Food Convivium! So we will have access to the logo and other resources from the National Convivium, and possibly films for screenings and some other fun stuff. <br />
<br />
Our table at the Schenectady Green Market has been approved by both our board, our advisor and the Greenmarket officials. We will be making something delicious, can't say what because that would ruin the surprise, so I suggest you come on down and see what we'll be up to on April 18th, 2010 from 10:00 am - 2:00 pm. <br />
<br />
Also we are still looking for some volunteers, we have some but more is always better so if you're interested and have that Sunday open, please contact one of the board members or Chef Verrigni for more info.<br />
<br />
Lastly there is discussions going on for a possible field trip, of sorts, at the end of the school year. Dates are still being offered as well as destinations (local, of course) so there will be more on that this coming Monday!<br />
<br />
Thank you to all the new members who showed up this last Monday, maybe we'll see some more new faces coming up!<br />
<br />
The Talkative Snail<br />
Jessica HSlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-79816792161252472282010-03-04T13:13:00.000-05:002010-03-04T13:13:25.434-05:00International Restaurant and Foodservice Show of New York 2010The show, held at the Jacob Javits Center in the heart of Manhattan, ran from Sunday February, 28- March 2, 2010. Some of the 'slow' highlights of the show included an abundance of local and earth friendly products.<br />
<br />
Exhibitors displayed energy effiecnt restaurant equipment, incluing fryer oil recyclers. There were also platewares and to go containers that were compostable, recyled and recyclable, and biodegradeable. My personal favorite was the pizza box: the lid was perforated to tear apart into four plates, and the bottom of the box was made to fold in half for a better fit in the fridge with leftovers. It seemed like evrywhere you turned there was bamboo- a low impact, easily renewed resource.<br />
<br />
As always there was a New York section, which highlighted products from all around New York State. Information on farmers and green markets throughout the state as well as seasonal produce guides were available. Many NYS wineries and breweries were present, and apples were abound.<br />
<br />
Already, I am looking forward to next year...<br />
<br />
KatieSlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-62084518185620361642010-03-02T13:18:00.000-05:002010-03-02T13:18:01.804-05:00Meeting Summary Monday, 1 - March - 2010Greetings all!<br />
<br />
It was another lively discussion filled meeting yesterday, we all hope you can make it next week. But for those who were not there, you were missed, and here are the highlights:<br />
<br />
Joan has been in contact with the Schenectady Green Market folks and they have generously offered us their demo table on Sunday, April 18th! We are all very excited and will continue discussing this topic next Monday, but in the mean time the club members and Chef Verrigni will be having an informal field trip, of sorts, to the Green Market this coming Sunday. If you're in the neighborhood we will be at Proctors at 10a.m. to meet some of the vendors and get a feel for what will be in season for our demo. Please come! It looks like it will be a great day for some fun!<br />
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We look forward to seeing you at the next meeting: Monday, 8 - March - 2010 at 2:00p.m.! Bring your thinking caps as we will be interested in menu items for the demo table using a seasonal product from the market!<br />
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Thank you all and hope to see you Monday!<br />
Jessica Hill<br />
The Talkative SnailSlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-81214493376285189332010-02-25T16:46:00.000-05:002010-02-25T16:46:21.588-05:00Notes from Monday<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Monday, February 22, 2010 Meeting Summary:</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Many things were discussed Monday, many of which appear to be running full steam into viable events and activities!</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Joan D. volunteered to take the lead on getting information for a table at the Schenectady Greenmarket. I believe that currently there has been some e-mails sent and replied too, will definitely have more to tell this coming Monday.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Katie was volunteered to help steer us in the right directions for educating daycare parents. We now have some contacts in the school to help get us moving in the right direction and hopefully into the Gateway building.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">More discussions involving screening the feature length documentary "Food Inc." and the who's and what's and when's. Nothing solid yet. Feedback from students on this matter would be appreciated. Yays? Nays? Other related ideas and suggestions would be great, as well.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ideas were brainstormed for writing an article for the Binnekill involving a local, seasonal ingredient and corresponding recipe. Greg is writing it and it sounds like it's going to be delicious. Keep your eye out for it.</span><a class="cssButton" href="javascript:void(0)" id="publishButton" onclick="if (this.className.indexOf("ubtn-disabled") == -1) {var e = document['postingForm'].publish;(e.length) ? e[0].click() : e.click(); if (window.event) window.event.cancelBubble = true; return false;}" target=""></a><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Until next Monday, everyone. Hope to see you there!</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">~Jessica</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The Talkative Snail </span>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-82032816854583313362010-02-25T12:14:00.000-05:002010-02-25T12:14:49.970-05:00Up and RunningG<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">reetings all!</span><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">My apologies to anyone who has been trying to check in on things over the past few days, the blog was down for some construction and debugging issues but they should all be fixed now. Thanks for your patience.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Meanwhile in other things as you can see we have a new look! Feedback would be appreciative, the original green boxes and such were a tad...uninspiring...so they had to go.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Monday's meeting summary is on the way and should be up by the end of the day.</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Enjoy the snow!<br />
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~The Talkative Snail</div>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-61235235844694824262010-02-18T17:21:00.000-05:002010-02-18T17:21:01.569-05:00Video Presentation from Monday's MeetingChef Verrigni, during our Monday meeting, showed this video of TED Prize winner Jaime Oliver and his "One Wish to Change the World." speech. In this speech Jaime expresses his wish to teach every child about food and fight obesity.<br />
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A brief description of the TED Prize is below, for more information please go to <a href="http://www.tedprize.org/" target_blank="">http://www.tedprize.org/</a><br />
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<blockquote>TED stands for Technology, Entertainment, Design. It started out (in 1984) as a conference bringing together people from those three worlds. Since then its scope has become ever broader.<br />
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The TED Prize is designed to leverage the TED community’s exceptional array of talent and resources. It is awarded annually to an exceptional individuals who receives $100,000 and, much more important, “One Wish to Change the World.” After several months of preparation, they unveil their wish at an award ceremony held during the TED Conference. These wishes have led to collaborative initiatives with far-reaching impact.</blockquote>The video is approximately 25 minutes long, please watch it in it's entirety as it pertains to all of our futures.<br />
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<object height="326" width="446"><param name="movie" value="http://video.ted.com/assets/player/swf/EmbedPlayer.swf"></param><param name="allowFullScreen" value="true" /><param name="wmode" value="transparent"></param><param name="bgColor" value="#ffffff"></param><param name="flashvars" value="vu=http://video.ted.com/talks/dynamic/JamieOliver_2010-medium.mp4&su=http://images.ted.com/images/ted/tedindex/embed-posters/JamieOliver-2010.embed_thumbnail.jpg&vw=432&vh=240&ap=0&ti=765&introDuration=16500&adDuration=4000&postAdDuration=2000&adKeys=talk=jamie_oliver;year=2010;theme=ted_prize_winners;theme=a_taste_of_ted2010;theme=new_on_ted_com;event=TED2010;&preAdTag=tconf.ted/embed;tile=1;sz=512x288;" /><embed src="http://video.ted.com/assets/player/swf/EmbedPlayer.swf" pluginspace="http://www.macromedia.com/go/getflashplayer" type="application/x-shockwave-flash" wmode="transparent" bgColor="#ffffff" width="446" height="326" allowFullScreen="true" flashvars="vu=http://video.ted.com/talks/dynamic/JamieOliver_2010-medium.mp4&su=http://images.ted.com/images/ted/tedindex/embed-posters/JamieOliver-2010.embed_thumbnail.jpg&vw=432&vh=240&ap=0&ti=765&introDuration=16500&adDuration=4000&postAdDuration=2000&adKeys=talk=jamie_oliver;year=2010;theme=ted_prize_winners;theme=a_taste_of_ted2010;theme=new_on_ted_com;event=TED2010;"></embed></object>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-33277514115773571012010-02-18T08:43:00.004-05:002010-02-18T16:45:06.690-05:00Message from the Head Snail<p>The following is an e-mail sent out by the SlowFood SCCC President, Gregory Kern.</p><br />[...]For those of you who have not been to the meetings in a while, we are starting to get things under way. We have elected officers for this semester, they are as follows:<br /><br />Gregory Kern, President<br />Katie Eagan, Vice President<br />Joan Dembinski, Treasurer<br />Justin Stearns, Secretary<br />Jessica Hill, Communications<br /><br />For the time being, we have settled on Mondays at 2:00pm as a weekly meeting time. This will remain the same until we hear from more people about their schedules and when may be a better time.<br /><br />Recently we have been discussing future activities so we can submit a budget request. Some of the things that we have discussed doing are:<br /><ol><li>Running a table at the<a href="http://schenectadygreenmarket.org/default.aspx" target="_blank"> Schenectady Green Market </a>on Sunday afternoons. This would be an information table for Slow Foods, and hopefully eventually we would be doing demos for people at the green market and discussing foods available there and how to pick them and prepare them.</li><li>Farm visit(s)</li><li>Starting a school garden in the Biology department, growing herbs and possibly micro greens.</li><li>Holding a screening of the feature documentary, <a href="http://www.foodincmovie.com/" target="_blank">Food Inc.</a></li><li>Possibly working with the schools daycare to educate children about food.</li><li>Figuring out a way to have free cooking classes. A way that we may be able to get this going is to simply record a video of the preparation of a food, and post it on a web site or blog. This could be a first step towards conducting actual classes.</li><li>I am planning on talking to the 'powers that be' to see if we can have a monthly column in the Binnekill newspaper talking about club-going-ons and have a recipe that uses a locally produced, seasonal ingredient that stays in line with slow foods mentality of good, fair, sustainable food. This would help our students and faculty know what is fresh and local, where to get it, and how to prepare it.</li></ol><p>The forum is open people, any comments, ideas, or well...anything at all please talk to me or any of the other officers. Attendance at the meetings has been low lately, and hopefully now that we are planning on doing some stuff we will see more people more often. Remember, our WEEKLY meeting time is 2:00 on Monday afternoons in the conference room between the culinary department locker rooms.</p><p>See you then<br />Gregory Kern</p><p><span style="font-size:85%;">~~~<br />Edit: (9:05a.m.) - Talkative Snail<br />Links added in for more information, will open in new window.</span></p>SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0tag:blogger.com,1999:blog-7736558089361542858.post-57706882957261339182010-02-18T08:08:00.002-05:002010-02-25T09:41:28.774-05:00Premier PostWelcome Everyone!<br />
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Thank you all for showing interest in the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">SlowFood</span> initiative at <span class="blsp-spelling-error" id="SPELLING_ERROR_1">SCCC</span>! We have a lot of good ideas for the coming semester and hope that you will be able to join us for them. If not, that's okay! This blog has been put in place to keep you all up to date if you miss a meeting or activity.<br />
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It will eventually have the past few meeting summaries posted as well as a few other bits and pieces of discussions from our last meeting on Monday the 15<span class="blsp-spelling-error" id="SPELLING_ERROR_2">th</span>.<br />
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Thank you again for stopping, and we hope to see on next Monday!<br />
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The Talkative Snail<br />
Jessica H.SlowFood SCCChttp://www.blogger.com/profile/01651453665559953458noreply@blogger.com0