Last weekend our mobile bookstore traveled to the Washington State Science Teachers Association Conference in Everett. It was wonderful to learn that many schools across the state are planning to start a school garden. However, the best part about the conference for me–even more than making sales!–was having a conversation with a group of high school volunteers about what they eat and learning how much they care about it. Yet, they seldom have these discussions about food at home. Usually, meals simply show up at the dinner table for them. I believe young people are hungry to know what they eat and where their food comes from. They are starting to make their own food purchasing decisions and experimenting with cooking for themselves. While many books on food for teens focus on eating disorders, we want to promote the pleasures of healthy eating through good food reads. I urge families to have more conversations about our foodways at home. We do with our kids, and it always makes for a lively discussion.
Archive for the ‘Events’ Category
Talking to Teens about Food
Monday, March 15th, 2010“Eat It to Save it!”
Monday, March 8th, 2010
Last week I was at the Seattle Chef’s Collaborative Farmer Fisher Chef Connection. It’s a wonderful event connecting local food producers and buyers, and is certainly the tastiest conference we’ve ever attended!
One of the highlights was handling the book signing for the keynote speaker, New Orleans master chef and food activist Poppy Tooker, who founded the local chapter of Slow Foods.
In Poppy’s Crescent City Farmers Market Cookbook, she tells the history of the New Orleans market, beginning from the 1600’s up through the devastating aftermath of Hurricane Katrina. The book is a remarkable mix of regional recipes, culinary history, and a celebration of the human spirit.
Poppy’s motto is “Eat It To Save It,” which captures her commitment to revive endangered foods that have fallen out of favor or become too expensive to grow, yet carry great cultural value.
Two examples she gave were Calas, which originated from Africa, and Creole Cream Cheese, abandoned by large factory producers. Both recipes are featured in the Crescent City Farmers Market Cookbook, which you can order directly from us to support Chef’s Collaborative Seattle.
(Alas! Our online bookstore is still under construction, but you can order the old fashion way by phone or email.)
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It’s been a long, hard road back for the Crescent City Farmers Market. Not all of our vendors have been able to return. The original Downtown market at Magazine and Girod streets reopened on Saturday, March 4, 2006. Now, we operate only two weekly markets instead of four, but the sense of community that the market brings to the city is back, stronger than ever. It’s no wonder that we’re known as ‘The Happiest Place in New Orleans.’
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The Science of School Garden
Friday, February 26th, 2010
Last night we were at the Environmental Science Night at Orca K-8 in the Columbia City neighborhood of Seattle.
This alternative school has one of the most extensive garden programs in the city, with a fully integrated science curriculum and activities from the garden. Students do buddy reading in the garden, learn about recycling and composting, and 4th/5th graders read Michael Pollan’s Omnivores Dilemma for Kids while 8th graders discuss Food Rules.
This May, the school takes experiential learning beyond the classroom and the garden with a “Sustainable Washington Tour.” Science teacher Kent Daniels will take his students and parents to travel the state to learn about the development of energy and agriculture by visiting organic farms, a solar energy plant, a waste water facility and other sites. According to Kent, “children can see where our energy and food comes from and where waste goes.”
Anthony Warner, the garden coordinator, believes the key to success is having a vision, and ensuring that there is parental and community involvement. “Think big,” he said, “so the program can engage other community organizations and stakeholders.”
We look forward to taking this advice to the Washington Science Teacher Association conference on March 12-14, where we will be a book vendor, and hope to create partnerships to promote food literacy through school garden programs.
What’s up at the Farmers Market?
Monday, February 1st, 2010Farmers Markets are becoming ubiquitous throughout the Puget Sound and across the country. According to the U.S. Department of Agriculture, there are nearly 4,800 farmers markets in America. Last week we were at the Washington State Farmers Market Association (WSFMA) conference held in Renton. The organization now has 114 members, an increase of 16 percent from four years ago.
Despite their popularity, farmers markets face tremendous challenges. Many markets have seen slowing or no growth in 2009. According to Jackie Aitchison, Executive Director of WSFMA and of the Poulsbo Farmers Market, there’s greater competition for vendors and customers and increased demand to keep markets open year round, while maintaining a sustainable business operation. Chris Curtis, Director of the Neighborhood Farmers Markets Alliance in Seattle, wore the headlamp she uses to start and end market days to demonstrate what it is like to operate during the dark winter season.
Many market managers do not make a living wage or have health benefits. At the WSFMA conference, attendees paid tribute to Jodi Bardinelli, Kirkland market manger, who passed away recently from liver cancer that had spread to her lungs. She did not have health insurance, so by the time she consulted a doctor about her breathing problem, it was too late. She passed away less than two months after diagnosis.
Folks often visit farmers markets not only to buy fresh foods, but also to meet local farmers. We would urge everyone to get to know their market managers as well. They are the unsung heroes of local foodways. Their responsibilities include maintaining a balanced mix of vendors (i.e., purveying a wide variety of foods), overseeing booth safety, securing health permits, and marketing. But we see their most important work as creating community between farmers and neighborhoods.
Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen
