Influencing U.S. Food Policy

Thanks to our friends at The Ethicurean for the pointer to a clip from Alice Waters' conversation with Anna Deavere Smith at this year's Aspen Ideas Festival about food policy, the potential influence of a "kitchen cabinet," and the importance of considering the role of food in children's education.

Sharing this video is also a good opportunity to remind our members and friends of the tidy summaries of the presidential candidates' food-related positions posted on The Kitchn for Barack Obama and for John McCain.

In the News... Thursday, July 3, 2008

† What's Going on with Tomatoes? The New York Times is not alone in asking what's going on with tomatoes, and are they really the key to the salmonella outbreaks that have been reported in several states? Marion Nestle, one of our favorite sources of information on these types of matters, tries to sort out the news from the noise in a post on her "What to Eat" blog. Dr Nestle's post links to several online resources, including an interesting post by the Perishable Pundit analyzing the FDA's and CDC's responses to the salmonella outbreak in an interview with Dr Michael Osterholm, the director for Infectious Disease Research and Policy at the University of Minnesota.

Our friends at The Ethicurean remind readers that knowing your grower may be one of the best ways to avoid the dangers associated with repacking produce.

† What About the Bees? Jonathan David Farley contributed an op-ed essay to the New York Times this week, reminding readers that more--and more accurate--data is necessary before we can expect to develop strategies for combatting colony collapse in the honeybee population.

And if you--or someone you know--still doesn't think that colony collapse is a serious issue, consider the effect on... ice cream. In testimony before Congress last week, representatives of Haagen-Dazs shared their admittedly focused concern:

Officials of the Oakland company told Congress on Thursday that more than 40 percent of its product's flavors, derived from fruits and nuts, depend on honeybees. Without bees, fruits and nuts cannot exist.

As for whether strawberry, raspberry or almond ice cream could disappear, Haagen-Dazs brand director Katty Pien said, "We hope not, but that's why there is such a sense of urgency, so that the millions of people who love our strawberry ice cream can have it forever."

Seriously, though, Haagen-Dazs is donating a portion of their income from the sale of certain ice cream flavors to research efforts, and spending advertising dollars to alert consumers about the effects of the declining honeybee population. More information on Haagen-Dazs' efforts is available on their Help the Honeybees website.

Carolyn Lochhead's article in the San Francisco Chronicle from which the quote above was copied also includes helpful suggestions from the Pollinator Partnership and the North American Pollinator Protection Campaign about how individuals can help pollinators, which include honeybees as well as bats, moths, butterflies, hummingbirds, beetles, and flies. They include:

++ Provide food: Native flowers provide nectar (carbohydrates) and pollen (protein). Butterfly larvae eat host plants. Fermented fallen fruits provide food.

++ Plant in groups: Stagger bloom seasons from early spring to late fall. Use flowers of different colors and fragrances on plants of different heights. Native perennials such as salvias, as well as herbs such as mint, oregano, lavender, garlic, parsley and chives, and annuals all support bees and butterflies.

++ Provide shelter: Incorporate canopy layers by planting trees, shrubs and different-size perennials. Leave dead wood for nesting and dead plants and leaf litter for shelter. Leave some areas of soil uncovered for ground-nesting insects. Group plantings to help pollinators move through the landscape to avoid predators.

++ Provide water: Running water, ponds and small containers provide drinking and bathing water. Water sources should have a sloping side so pollinators can approach easily without drowning.

++ Don't poison: Avoid using pesticides and herbicides.

Don't miss the Urban Bee Gardens website (thanks to the University of California, Berkeley) and the website for the Pollinator Partnership.

† What's the State of American Cuisine? That's the question addressed by the James Beard Foundation's white paper, now available online. Does "American Cuisine" exist? Or is the focused more properly placed on regional cooking?

The same words appeared in answers explaining the lack of a cuisine that appeared in those answers justifying it: diversity, regionalism, immigration, cultural influences, size of the country—-all these concepts appeared as ways to explain, in the negative answers, why there could not be an American cuisine. For the believers, these same attributes became the unique and identifiable characteristics of our foodways. What this discrepancy suggests is that people agree on the characteristics of the food served in America, but disagree on definition of cuisine.

In the News... Sunday, June 22, 2008

† Two from Tara Parker-Pope: In "Boosting Health with Local Food," Ms. Parker-Pope writes in the New York Times about a University of North Carolina study that will assess "the impact of moving toward a local, sustainable food system."

Ms. Parker-Pope also considers the questions related to the consumption of vegetables. How many servings per day? Is raw always best? Seems not, whether you're considering taste or health benefits, but options are worth considering during the summer season's bounty.

† A New Wave of Home Canners? Writing about the resurgence in preserving and making jams and jellies in the San Francisco Chronicle, Kristine Shevory makes the case that canning at home isn't just for grandmothers or those with an abundance of backyard fruit. Whether spread on toast, used as a cake filling, or accompanying a savory course, jams, jellies, marmalades, and preserves are all capturing the interest of home cooks who want to know what's in their food, to experiment with taste combinations, and to make the most of seasonal fruits. Read the complete article online and if you're experienced or a newcomer, consider attending our upcoming swap on July 19.

† Los Angeles's Compost Experiment: A pilot program beginning this September will explore the possibilities of supporting home composting in Los Angeles. Many home gardeners are already aware of the benefits of composting and how efficiently a household's fruit and vegetable waste, egg shells, and coffee grounds can turn into a fantastic soil supplement, but the pilot program will also measure the reduction on Los Angeles's landfills and waste processing. More information and related links in the Los Angeles Daily News.

The Meat We Eat

Are you concerned about the negative impact of modern intensive meat production?

Are you uneasy about the profound environmental issues, the inhumane standard of care for intensively reared animals, and your own personal health?

Do you feel like you have all of the information you need to make informed decisions?

Would you rather buy meat and poultry raised in a sustainable fashion by farmers you trust?

Are you having a hard time finding a source for meat that is Good, Clean, and Fair?

Slow Food Los Angeles is forming a new committee to learn more about the issues surrounding meat production. We will also research vendors that can supply us with tasty, healthy, and humane meat and poultry. The several models we might consider include:

1) reviewing local vendors and reporting back to the convivium on their standards of care,
2) grouping together to purchase shares of animals so that we can buy high quality meat at the best price, and/or
3) consider forming a CSA (Community Supported Agriculture) such as the Bay Area Meat CSA, a project of Slow Food Berkeley.

The Meat Committee will be holding an introductory meeting Saturday, July 26th at 12:00 noon in West Hollywood. We'll discuss committee goals and review the Meat Survey results. And yes, we'll be eating some meat.
 
Please RSVP to judibikel [at] aol [dot] com and let us know if you would like to join us for lunch. Rob Bikel will be grilling his delicious lamb burgers, sourced from his and Judi's whole lamb. (On top of a soft bun from Thee's Bakery, topped with raw milk Petaluma Dairy cheddar, and dressed with pimenton mayonaise. Yum!)

In the meantime (and even if you don't wish to join the committee), please help our efforts by filling out our survey.

Event Announcement: Jams, Jellies, Preserves & Chutneys, oh my!

Update: June 19, 2008: While the requirement to bring jams, chutneys, and preserves to swap stands, we will be offering this event free of charge.

Blenheim Apricot Jam...
Chunky Fig and Balsamic Chutney...
Kyoho Grape Jelly...
Peach and Crystallized Ginger Preserve...
Aunt Edna's Spicy Tomato-Pepper Relish...

Are you enjoying the summer bounty of wonderful fresh fruit and vegetables available at your local farmer's market? Want to try your hand at canning or revive a family tradition? Does your freezer yearn to be filled?

Join other Slow Food members and friends as we swap stories and jams, chutneys, and other preserves. Bring a favorite or try something new--just tell us how it connects to Slow Food. Do you buy special ingredients from the farmer's market? Create it from a treasured family recipe? Seek out local and sustainable products?

Please bring four pints of canned or frozen jam, jelly, preserves, or chutney and a copy of the recipe to swap with other members. Jam should be packed in four containers you don't mind giving away such as canning jars, plastic containers, or vacuum-sealed bags. Want to swap more? Bring eight pints and take home eight pints. Please also bring a small sample to taste. Well-behaved children accompanied by an adult are welcome. Coffee, tea, and dessert will be served.

When: Saturday, July 19, 2008 at 2:00pm
Where: Private home (Simi Valley); address will be provided with confirmation of reservation.
Cost: Free of charge, but note that reservations are required.

This event is limited to twenty-five people. RSVP with number of guests to judibikel [at] aol [dot] com.

A New Farmers' Market: Hollywood Lemon Grove

SEE-LA (Sustainable Economic Enterprises of Los Angeles), the manager of the Hollywood Farmers' Market and other area markets, has alerted us to their newest: The Hollywood Lemon Grove Farmers' Market:

Where: 4959 Lemon Grove Avenue (at Hobart Boulevard)
When: Beginning Wednesday, June 18, from 9:00am until 1:00pm

For more information about SEE-LA, its farmers' markets, and its contributions to the Los Angeles community, visit their website.

 

Opportunity with SEE-LA

Sustainable Economic Enterprises of Los Angeles (SEE-LA), operator of the popular Sunday open-air Hollywood Farmers' Market (HFM), is seeking a dynamic individual to work as part of a collaborative team, primarily responsible for managing the operation and administration of the HFM as well as assisting in the general administrative duties and Market related community activities and programs.
 
The Assistant Manager coordinates with farmers, vendors, community organizations and volunteers for the operation and promotion of the Market as well as develops and implements Market activities and programs. 
 
Further responsibilities are to assist with other SEE-LA programs and the new Farmers Kitchen Project.
 
The Assistant Manager is responsible to and supervised by SEE-LA’s CEO/Market Manager.

For required qualifications, major responsibilities, and other information about the position, please continue reading.

Continue reading "Opportunity with SEE-LA"

Mark Your Calendars: CHSC Annual Cook Book Sale

Mark your calendars and check your bookshelves: The date has been set for this year's Culinary Historians of Southern California used cook book sale.

When: Sunday, August 17, 2008 from 8:00am until 1:00pm
Where: The Hollywood Farmers’ Market, on Ivar between Sunset and Hollywood

Each year brings another incredible selection of used books, magazines, and other culinary writings. If your bookshelves are overloaded and you would like to donate cookbooks to this worthy cause, you can drop them off at the June 14th program at the Library. If you can’t make the program, call Billie Connor-Dominguez at 323.660.3399 to find out how you can donate books.

For more information about the Culinary Historians of Southern California, visit their website.

Alice Waters and Gavin Newsom in Conversation

Earlier this week, the San Francisco Public Library hosted a conversation between San Francisco Mayor Gavin Newsom and Alice Waters about food, food choices, food education, and how food choices reflect--and reinforce--social and political values as part of its City Speaks series. They also discussed the Edible Schoolyard, Slow Food Nation, and other Slow Food events and programs such as the biannual Terra Madre gathering.

The City of San Francisco has made a video of the conversation available on their SFGTV website. Thanks to the team at The Ethicurean for alerting us to the availability of the video and for their summary of the conversation.

Slow Food Nation Announcements

Tickets are now on sale for Slow Food Nation, Slow Food USA's first national festival. Organizers have just launched the official website with preliminary schedules, information about special programs, and the ability to purchase tickets online.

Held in San Francisco this Labor Day weekend, Slow Food Nation will bring together tens of thousands of people to experience activities highlighting the connection between plate and planet.

At the peak of harvest season, and on the eve of the Presidential election, Slow Food Nation will bring together local citizens and visitors, farmers and food artisans, political leaders, environmental advocates and health-care experts, community educators and artists. Participants will savor food from across the United States at Taste, a 50,000 square foot pavilion; meet farmers and producers at a marketplace surrounding a 10,000 square foot newly-planted urban garden in the heart of the city; learn from visionary speakers; and engage in political discourse to shape a more sustainable food system. Slow Food Nation will also feature a music festival, workshops, films, dinners, hikes and journeys.

Highlights include:

Taste:

When: Saturday, August 30, 11:00am until 3:00pm, 5:00pm until 9:00pm and Sunday, August 31, 11:00am until 3:00pm and 6:00pm until 9:00pm
Where: Fort Mason/Festival Pavilion
Cost: $45 – $65

Taste is Slow Food Nation’s grand celebration of good, clean and fair food from across the United States. In-depth taste workshops and hands-on experiences with quality, process and distinguishing flavor factors will connect visitors with the origins and true value of our food. Each of the 15 uniquely designed pavilions showcases a different food through on-site demonstrations and tastes. Featured foods include: Beer, Bread, Charcuterie, Cheese, Chocolate, Coffee, Fish, Honey & Preserves, Ice Cream, Native Foods, Olive Oil, Pickles & Chutney, Spirits, Tea and Wine. The Green Kitchen takes place here, where acclaimed chefs will demonstrate techniques for making simple, everyday dishes sustainable.

Food for Thought Speaker Series:

When: Friday, August 29, from 9:00am until 4:30pm and Saturday, August 30, from 11:30 am until 10:00pm
Where: Civic Center/Herbst Theater and Milton Marks Auditorium
Cost: $5 - $25

Featuring leading thinkers, community organizers, journalists and activists discussing current food issues, from policy and planning to education and climate change. Among the speakers will be Wendell Berry, Marion Nestle, Carlo Petrini, Michael Pollan, Eric Schlosser, Vandana Shiva, and Alice Waters.

Marketplace:

When: From Friday, August 29 through Sunday, August 31, 9:00am until 4:00pm
Where: Civic Center Plaza
Cost: Free

The Market showcases 60 California farmers and artisans growing and producing good, clean and fair food. Visitors can purchase directly from the producer and learn the significance of regionality, diversity and artisanality in the Bay Area’s food system. Next to the Market, “Slow on the Go” demonstrates how “fast” slow food can be. Visitors can purchase affordable street food from San Francisco’s diverse ethnic community, prepared with fully sustainable, source-verified ingredients.

Slow Food Nation Victory Garden:

When:Friday, August 29 – Sunday, August 31; 9 am – 4 pm
Where: Civic Center Plaza
Cost: Free

In collaboration with Victory Gardens 2008+, Slow Food Nation will herald the era of self-sufficiency through the creation of an ornamental edible garden in the heart of San Francisco’s Civic Center. Planted on the same site as 60 years ago during World War II, the Slow Food Nation Victory Garden demonstrates the potential of a truly local agriculture practice and brings together and promotes Bay Area urban gardening organizations, while producing high quality food for those in need. The Slow Food Nation Victory Garden will be introduced to the public on Saturday, July 12 in a ceremony with Mayor Gavin Newsom and Slow Food Nation Founder Alice Waters.

Slow Food Rocks:

When: Saturday, August 30, from 11:00am until 7:00pm, and Sunday, August 31, from 11:00am until 5:30pm
Where: Fort Mason/Great Meadow
Cost: For tickets visit: www.slowfoodrocks.com; Tickets on sale June 10

Featuring: Gnarls Barkley; G Love & Special Sauce; the John Butler Trio; Medeski Martin & Wood; New Pornographers and Ozomatli. Additional major headliners to be announced soon.

A two-day outdoor music festival featuring the biggest names in rock, folk, hip-hop, soul, jazz and world music. Produced by the Festival Network, this is one of only three public events permitted on the Great Meadow the entire year.

Petition Launch for a New Vision for Agriculture and Food Policy for the 21st Century:

When: Thursday, August 28, from 4:00pm-5:00pm
Where: Civic Center/Slow Food Nation Victory Garden
Cost: Free

Hosted in conjunction with Roots of Change (ROC), Slow Food Nation will introduce a Vision Statement for Agricultural and Food Policy for the 21st Century drafted by notable activists, practitioners, producers and eaters across the country. The Vision Statement will be a call to action to frame future food and agricultural policies, including the next Farm Bill, to benefit all Americans.

We'll share more information as it becomes available, and hope to see many of you in San Francisco this Labor Day weekend!

Postscript to "Music and Food"

How wonderful to hear of excitement about the intersection of music and food! There's been such an enthusiastic response to Tom Terrell's invitation to his senior recital at UCLA this Friday that Tom is, well, a bit overwhelmed. He's asked us to share this follow-up message with all those who've contacted him, and others who may be interested in attending:

I appreciate the massive interest in my event this coming Friday at UCLA. I am truly excited to share this with my fellow slow food-goers. I was caught by surprise the number of responses I received just hours after the bulletin was posted. However, because of the sudden spike in RSVPs for the event, I must exceed the budget that I was granted. Because I want to share this event with everyone (especially foodies!) I asked my chef to double our output, and welcome in as many folks we can into the 140 capacity recital hall. I was fortunate enough to receive a $1,000 grant, but at this rate I would fall well short. Could everyone maybe make a donation ($10?) when you arrive? Everyone is RSVPed, (I just haven't had the time to reply to individual emails) but since I'm not selling tickets I can't reserve actual seats... so I suggest you come a little early to ensure your spot. I apologize for the mass message, I've been rehearsing my groups like crazy!

I'm counting on you and your conscious minds to be there!

Music and Food, inspired by Slow Food

Slow Food Los Angeles member and UCLA music student Tom Terrell has shared with us news of an intriguing event later this week:

The UCIRA (University of California Institute of Research for the Arts) has granted me funding to put on my event, which will focus on the "Slow Food" Movement.  Peter Sellars' World Arts and Cultures class "Art as Social Action" gave me the idea to put on a concert with music and food paralleling one another.  He and I have been brainstorming about the power of food and music, since they have forever been delineated as transcendental equals. Pairing and presenting the two in this type of platform is just the out-of-the-box thinking he, as well my trumpet professor Jens Lindemann, encourage regularly.

With my grant money I have commissioned artists across the creative spectrum: concert, improvisational, and folk music; poetry and spoken word; concept art and visual multimedia; and culinary art, that is, cooking within the frame of art. I have hired chefs and consultants to assist me in creating the menu, which incorporates the Slow Food model by serving local fresh organic foods from farmers across the southland. You will hopefully realize and experience the great pleasure of tasting real, simple foods.

Instead of hearing me play a bunch of boring classical trumpet repertoire, well...come see what I've put together...  And hey, you'll get a free eight-course meal out of it...!!!

Tom has extended an invitation to this event to Slow Food members and friends:

When: Friday, May 30, 2008 beginning at 8:00pm
Where: Schoenberg Music Building on the UCLA Campus [map here]
Cost: Free, but if you're interested in attending, contact Tom Terrell for additional information. Tom needs to ensure that the number of attendees don't exceed the space--and food--available, so email him directly at newbalance3@msn.com.