Showing posts with label local food Bloomington. Show all posts
Showing posts with label local food Bloomington. Show all posts

Wednesday, April 22, 2020

Make Your Own Yeast - Making a Sourdough Starter


HAPPY EARTH DAY - LET'S PUT OUR BEST FOOD FORWARD!

I really wanted to participate in a COUNCIL OF ALL BEINGS to celebrate today. Alas that may have to wait until I am in the Turtle Dome.
Today, I thinking of Lucille Bertuccio, a founder of the Center for Sustainable Living and the ceremonies we faciliated together and the training classes I presented to the IU graduates during Environmental Education in the Ourdoors classes at Hilltop. Local Food was a project of the CSL during that time. If you don't know about the Council of All Beings, check out the Book "Thinking Like a Mountain - Toward a Council of All Beings" by Joanna Macy and John Seed. I hope to have the opportunity to facilitate this ritual to a future generation of Council Presenters.


Why this video?
Many communities are experiencing an absence of yeast. There are lots of great detailed videos out there. This is to share how easy it is to develop your own sourdough starter. You will need a lot more patience as there is a lot of rising time to get the elevation many are used to. Don't expect the same rise in whole grain bakes because they will be delicious, but always a bit denser because they contain more nutrients than white flours.





I have pictures of some bakes on Instagram - https://instagram.com/localfoodbloomington



Click for Baking Resources and free classes - https://localfoodbloomington.blogspot.com/p/blog-page.html



BAKING TIP - I FIND THAT WARMING ANY LEFT OVER WHOLE GRAIN BAKES MAKES THEM LIKE FRESH OUT OF THE OVEN. Even though I am reducing most recipes by a third, I still end up putting bakes into the freezer. I portion them (cut) before storing and have "like" fresh always. These don't stay in the freezer for more than a few weeks, because I am regularly baking and switching up things.

STAY HOME, BE SMART, BE SAFE, BE A NURTURER OF LIFE, PUT ON YOUR THINKING CAP AND GATHER YOUR POSITIVE IDEAS FOR THE REGENERATION WE KNOW THAT WE NEED.

MUCH LOVE INTO THIS WORLD,


PATRICIA
Local Food Fairy


@localfoodbloomington #localfood #localfoodbloomington #yeast #sourdough #baking #councilofallbeings #earthday2020

Thursday, April 09, 2020

FREE Baking Education Classes and Resources

Hello,

I hope that you and yours are well and handling self-isolation well.


This amazing man/chef Jose Andres On Why Food is a National Security Issue

 

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Baking education resources from Local Food Bloomington's Baking/Bakery page. 
 


I/Local Food am still here.  It seems really ironic that Local Food/Green Dove went offline at a time when local food as a resource  has become extreamly important.  Folks will have to turn now to the farmers and gardeners who have been working steadily to  bring local foods to communities.  Many are waking up to the idea that local food security is a real issue and that this basic need is threatened in a way only imagined in science fiction.  Speaking of sci-fi, I have been asked if this virus is a possible result of the chemical soup of gmo agri-business or who knows what.  I only know that we are here at this crossroads, and that many have become or are becoming really aware of what foods are important to them and how they regularly access those foods. 

Many have turned, (using store shelves as as my basis) to traditional staples of dried fruits, nuts, grains, legumes, seeds, oils, pastas, canned goods; simple foods of high nutritional value that can be easily stored for periods of time and useful in a variety of cooking styles. 

I am grateful to every food store that is open.  I wish for everyone to be safe.  Wear a mask when out in the world even if you don't believe it necessary because it may save your or another person's life.  I do not like wearing the mast, but when I need to shop, I wear one.  Do this little thing that seems to have a huge impact.

Though not food, I am wondering why the building trades in my town are still working?  I could see if they were rushing to get homes for the needy citizens, but that is not the case.     


FOOD IS A NATIONAL SECURITY ISSUE

POTABLE WATER AND SHELTER ARE NATIONAL SECURITY ISSUES





Sunday, June 02, 2019

Local Food on Instagram


I have been going back and forth, and around about my food presence in life and on the web. Local Food, for reasons of wellness, must change. I admit that I do resist, because I fear stepping too far away from the public pathways; not because I will be forgotten, but because it would be lonely for me. Because of my interest, I am alone much, and I love being around people and miss opportunities to do so because of this disorder. 

So, I am finding my way toward integrating Quilter's Comfort with Local Food into one presence so that I reduce the outflow of my energies.  When all is said and done, they may have a new name.  I don't know.  Quilter's Comfort is shifting focus, and that seems to be moving me toward making the business wholesale and favors only; or something else.  I do not have the ability to rush, so ideas will wait, and I will see how and what gets baked.  



My goals, out of necessity have changed, and one thing for sure is that they must come together or fall away.


Here are a few other examples of food posted to @localfoodbloomington.




Sometimes, I end up posting food  images to my art/life page @patriciaccolemanart on Instagram. 

In this letting go for wellness  is the need for what I refer to as my dome home (an environmental build). Want to know more about Turtle Dome, go to Aircrete Builds.  





I have always been a giver.  I love and appreciate many things!  Asking for help for myself, particularly when in a health crisis, is very challenging.  

Asking for assistance is another type of journey I am learning to take. 


I need your help, if you are able to help, please do.


I will appreciate any support toward my goal!  Thank you now for being here!




Thanks for reading and looking at my food!



Good Food to you!







Tuesday, January 29, 2019

IU Cinema Presents "Little Woods" Directed by Nia Da Costa


 
IU Cinema, thinks it is critical to showcase the underrepresented work of women in film.  
Of the 103 screenings left this season, 40 are F-rated (directed and/or written by a woman). 


For this reason, we are thrilled to host writer/director Nia DaCosta in Bloomington on 1/31 and 2/1 for a screening 
of her debut feature film and an extended, on-stage interview. 


The Tribeca Film Festival calls DaCosta "a name you're gonna need to get familiar with," and we couldn't agree more! Her impressive debut feature, LITTLE WOODS, won the Nora Ephron Award for ‘spirited and bold’ storytelling at Tribeca and stars Tessa Thompson​ and Lily James. The film expertly addresses a range of timely topics including the opioid crisis, sexual violence, women’s reproductive rights, poverty, and healthcare. 





  
DaCosta is scheduled to be present for a Q&A after our 1/31 screening of LITTLE WOODS. Tickets are $4 for IUB students and $7 for non-students and can be purchased online here, at the IU Auditorium Box Office, or in the IU Cinema lobby beginning one hour before the film.
 

More Info


Her Jorgensen Guest Filmmaker Program will take place on 2/1 from 4 - 5:30pm and is FREE, no ticket required. ​
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IU Cinema hopes to welcome an engaged audience for both of these events, and would love it if you would help us spread the word. Please feel free to use any of this information in your own outreach, and please don't hesitate to reach out with any questions.  Thank you and best wishes,



I you have any questions, contact:

Caitlyn Stevens
Marketing & Engagement Assistant | Indiana University Cinema





Saturday, December 29, 2018

Growing for Seed, N.A. Sustainable Foods Summit 2019 & 39th EcoFarm Conference

 Growing for Seed: Small Scale Production & Seed Saving

January 15, 2019, 5:30 p.m. – 7:30 p.m - FREE | Viva Farms Ag Park | 16470 Washington 20 | Mount Vernon, Washington - Join OSA’s Micaela Colley and hosts Viva Farms for an evening workshop on small scale seed production and seed saving. Gain the tools you need to start growing and saving seed with a focus on work with culturally significant varieties. Spanish translation will be available. 

The workshop will be held on January 15, 2019, and is being offered free of charge thanks to support from the New Field Foundation Seeds, Soil and Culture Fund. Pre-registration is requested.  https://seedalliance.org/events/seed-production-mt-vernon/




The North American Sustainable Foods Summit will be hosted in San Francisco on 16-17th January 2019. Other editions in this international series will take place in Latin America (São Paulo, 29-30th November), Europe (Amsterdam, 13-14th June 2019) and the Asia-Pacific. Each edition will bring together some of the most influential organizations involved in sustainability and eco-labels in the food industry. 

The aim of the Sustainable Foods Summit is to explore new horizons for eco-labels and sustainability in the food industry by discussing key industry issues. 
  • How do organic, fairtrade and other eco-labeling schemes further sustainability? 
  • With growing proliferation in labels, what are the prospects for a single sustainability standard for food products? 
  • What are the practical application of sustainability metrics? 
  • What advances are occurring in sustainable ingredients? 
  • What developments are happening in formulation, production and marketing of sustainable food and beverages? 
Such questions are regularly addressed at this international series of summits.
The Sustainable Foods Summit is devised for key stake-holders in the food industry that include:

  • Food & beverage companies
  • Packaging companies
  • Academics & researchers

  • Ingredient & raw material suppliers
  • Industry organizations & NGOs
  • Investors & financiers

  • Retailers & distributors
  • Certification agencies
  • Other stake-holders
Please contact us for more details. http://www.sustainablefoodssummit.com/northamerica/contact-us/





Organized by Ecovia Intelligence (formerly Organic Monitor), the Sustainable Foods Summit is a climate-neutral event. The carbon footprint of each edition is determined by calculating the carbon and greenhouses gases. These emissions are offset by investing in soil composting and / or related projects.


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39th Annual EcoFarm Conference

 

January 23, 2019 - January 26, 2019 


The Ecological Farming Association (EcoFarm) presents the 39th annual EcoFarm Conference January 23-26, 2019 in Pacific Grove, CA. 

The event features 70+ workshops, intensives, keynote sessions, an exhibitor marketplace, and special events including an annual awards banquet, tastings, seed swap, live entertainment, and organic culinary fare. Workshops offer practical and cutting-edge information on crop production, livestock, soil health, marketing, distribution, and food systems. 


As the oldest and largest organic farming conference in the West, EcoFarm is a prime networking and educational hub for farmers, ranchers, distributors, retailers, activists, researchers, and educators.  https://eco-farm.org/conference

Saturday, October 06, 2018

Indiana Food Freedom Legislation

Indiana Food Freedom

Cottage Foods 

 Indiana Senator Greg Walker announced that he will propose The Indiana Freedom in Homemade Food Contracting Act, also known as The Indiana Food Freedom Act, in the upcoming session of the Indiana State Legislature. The Indiana Food Freedom Act seeks to allow small-scale producers to make foods for sale in their home (or farm) kitchens, creating greater access for consumers to healthy, local foods. Additionally, advocates of the bill anticipate it will offer a boost to the agricultural economy and encourage sales for ranchers, farms, and home-based producers.

This bill will take a somewhat different approach from other food freedom bills in that it will require a formal, contractual agreement between the producers and consumers permitting the sale of foods prepared in unlicensed and uninspected private kitchens and farms. The contract will have to be signed and notarized, and there will be a one-week waiting period between the signing and any food exchanging hands. This requirement is presumably intended to address some of the common objections to food freedom bills by creating a barrier to so-called more casual transactions where consumers have not had time for significant thought before purchasing.

The Indiana Food Freedom Act is the latest legislative effort to strengthen Indiana’s local food system. In 2014 Indiana passed Senate Bill 179 (SB 179), known as The Poultry Bill, which expands on-farm poultry processing in the state; the bill also eliminated regulation from county health departments over poultry, rabbit, and egg sales direct to the consumer. Additionally, Indiana has legalized the on-farm slaughter and processing of rabbits and amended a regulation on wild pigs ensuring that heritage breed hog farmers are no longer a potential target of the law.

Importance of Food Freedom  

Food freedom and cottage food laws are designed to free small-batch producers from the often arduous licensing requirements required of larger commercial operations, as long as they are selling direct to consumers. These laws recognize that direct producer-to-consumer transactions have a transparency and accountability that is not present when food is produced and distributed on a massive scale. Consider that all of the major recalls and large-scale outbreaks have occurred in the conventional system, under inspection by the Food and Drug Administration (FDA), United States Department of Agriculture (USDA), or their state agency equivalents. Re-connecting food producers and consumers and decentralizing our food system restores integrity and increases food safety in the long run.

Call to Action

If you live in Indiana, you can help this bill become a reality! Find out who your State Representative and Senator are at www.iga.in.gov. Then call their offices and urge them to support the food freedom bill in the upcoming legislative session. And stay in contact with their office throughout the session because building a relationship with your legislators is vital to successful, long-term change.

If you’re in another state and know of a good bill (whether it is to promote cottage foods, food freedom, raw milk, egg sales, or other), let us know! We’ll help spread the word and generate grassroots support for it. For members, FTCLDF also offers consultations on policy development and strategy.

YOUR FUND AT WORK
 
Services provided by FTCLDF go beyond legal representation for members in court cases.
Educational and policy work also provide an avenue for FTCLDF to build grassroots activism to create the most favorable regulatory climate possible. In addition to advising on bill language, FTCLDF supports favorable legislation via action alerts and social media outreach.
You can help FTCLDF by becoming a member or donating today.

Anyone wanting to make a contribution to support the work of FTCLDF can donate/find out more or join us today!

Monday, September 03, 2018

A Few Good Things about Bloomingfoods Coop And Why It Matters in Community



A Few Good Things about Bloomingfoods Coop And Why It Matters in Community


Apples at Bloomingfoods Fall 18 by Patricia C. Coleman
Local Apples Bloomingfoods Fall 18 by Patricia C. Coleman.  Apples are from Apple Works Orchard


Bloomingfoods matters.  I’ve asked a few people to tell me a few good things about Bloomingfoods.  Most of these folks have decades of experience with the Coop and are also member-owners of the store.  I encourage you to share your own reasons why Bloomingfoods matters. 

- Bloomingfoods and Coop was founded in 1975 and laid the foundation for the mega organics and bulk foods now being sold and consumed in Bloomington, Indiana and in most other communities across the nation.  Everyone realizes that Bfoods is in a major shift time.  What happens to the foundation of healthier foods truly depends upon the community of its members.  Even if you have been hurt by some past experience, that is just it, a past experience.  Let’s all grow on and up otherwise we step aside and allow mega corporation dollars to roll over the foundations of local foods in communities as it forces its way across the nation. 

Those very same corporations that now have their own organic brands previously spent huge sums of money working to deflect  and destroy coops, organic standards and GMO regulations for the healthy foods markets here and in other countries. 

The Coop is a store that has played a role in supporting some local growers and farmers and vendors and made the welfare of growers everywhere a priority.  Bloomingfoods created educational and community opportunities fostering the understanding of healthy food for healthy people and healthy community.  For decades Bloomingfoods has nurtured the seeds of sustainable community.  

I asked a few folks to tell me a couple of good things and here is some of what was offered. 

I appreciate Bloomingfoods because :
-- Bloomingfoods is locally owned, by its members.  This is just one thing, or maybe two,
-- it's the one that matters most, and that no big chain can match
--it is earthy and offers community and a sense of belonging
-- there is so much for shoppers and members to like:
---I can buy favorite foods, even kombu from Japan!
--It is a store where you LOVE to run into friends
--of the fact that Bfoods is of the community, for the community
--the staff for whom this is more than a job
--the comforting scale of the buildings
-- I have seen little children grown up shopping with their parents and then take their
   first jobs there
--of the bulk foods section
-- if I don't like something about Bloomingfoods, I have the power to try to change it
    through the democratic process.  How much power you have depends on whether
   others agree with me, and how involved I'm willing to get. The decisions in national  
  chains are made who-knows-where, to profit the owners or shareholders; if it's
  profitable to close a community's only natural-foods store, for instance, they'll do it. 
--It matters that Bloomingfoods is owned and run by members of our community.
--that it is a welcoming place
--it is ours
--it is a welcoming safe place for my children
--the big variety of local and organic foods
--the affordable and delicious deli
 --good food equals good health which equals longer life expectancy
--co-op is an opportunity to guide our youth in cooperative principles they may not   
   receive elsewhere in their education
--It is a place that has supported local growers and producers educating the larger
   community regarding health and community benefits of locally grown food.
--that it helped educate this city to the amazing health benefits of food.
--  it has helped the community to develop an infrastructure toward sustainability. 
-- it has the good old co-op feeling!
--of the fact that it connects personally to so many peoples’ story and a gem that you
   can still come home to, though very different, you can still come home.

Bloomingfoods Coop has offered and continues to create employment opportunities that connects community through owner membership and education and this has been part of the national muscle that works to educate and obtain protective regulations regarding organics, GMO’s, Monsanto’s pesticides and food labeling.  Our Coop has been invaluable in community building and local foods education in particular and the organization worked diligently with local groups and individuals to develop and strengthen our local Farmers Market, Tuesday and Wednesday Farmers Market as well as the Winter Farmers Market. 

Bloomingfoods Coop is here because a small group of local people received a loan from, I think Cathy Canada, a then local because they valued having healthy organic and bulk foods available in the community.  Cooperative membership has grown to more than twelve thousand member owners.  These members and the community at large will decide what happens to the mother and father of organics, bulk and whole foods in Bloomington. 

I hope that every small business is paying attention because this pattern of destroying or neglecting locally owned small businesses in favor of those with large purses is truly death to communities.  Check out what membership means at Bloomingfoods Coop https://www.bloomingfoods.coop/members/

I want to believe that people in this and other community’s want more connections with their foods than a faceless corporation can ever give.  I hope that the people here want stores that nurture and ultimately will try to stay within our community when times are tough. 

I hope that you will share into the larger community your reasons for why Bloomingfoods matters. 

I am member #244 and I think that the Coop matters.

Local Food Fairy

Wednesday, April 05, 2017

Spring Update for Local Food


 Spring Salad of Dandelion, Kale, Cleavers and Redbud Blossoms



I am finally be getting the Local Food Bloomington website updated! It seems that there are more things to juggle or as I age, am getting a bit slower.   There is tweeking to be done as well as my completion of Food News which I hope will be published by Sunday.  It will continue its look at seed and their importance, establishing seed banks, bees; our connections through the Indiana Holistic Health on open-polinated seed and heirloom plant resources - http://www.indianaholistichealth.net/gardeningresources.htm.  Edible Education, Science and Cooking, and more.

Abundance of Local Food to you!
Local Food Fairy Patricia

Thursday, February 18, 2016

Local Food Updates and Food News

Hello Local Food Readers,

A lot has happened since the last posting of food events.  It is now easy to see the updating that I have been speaking of for many months.  Many of Local Food pages have been updated (more to come), including  Food News  that has of information about food both in the Bloomington area, but global connections of interest.





2016 is the Year of Pulses which are legumes, beans and peas.  The intro page to Local Food has a list of some remaining heirloom seeds; some names are familiar and many are not.  Following are links to a few of the Food News Articles.  Disturbing article on 90% of the certified organic corn now sold in the US comes from Europe!  A pleasing interview with Executive Chef Padraig Cullen of the Upland in Bloomington, Indiana as well as a luscious pear processing article by Glenda Breeden who has been processing food for her family table most of her life.   There is lots going on in the EU as more than 50% of countries have now banned Monsanto and many others pulling Roundup and other products off their shelves.  We continue to keep a focus on bees, fraking (as water must be protected) and much more.  

Follow us on this blog and explore the Local Food website
Follow us on Twitter  though new to this, we hope to regularly post.



Thursday, December 03, 2015

Trigos Bakery, A Family Tradition

Hello and I hope you are enjoying great celebrations!

A sweet discovery!  A tiny bakery offering traditional Mexican pastries in Bloomington.   For months I drove by the sign for bakery wondering what types of goodies it was creating.    One day, I stopped in and discovered Iban Heredia and tasted my first pastry. a CONCHITAS Pan Dulce and learned of some challenges with ordinances he is working through.  

May things be favorably resolved and more of the community have the opportunity to taste his sweets and savories.    A friend said, it is these  special little places that really are a key element in making  a community great.

To see tasty bakery postings and read appreciative comments check out Trigos Bakery on Facebook 




Thanks for stopping by and if you have the opportunity to visit Trigos Bakery, drop Local Food a note.


Delicious food to you,

Patricia

Friday, October 23, 2015

Food Chains Documentary

Dear Reader,

On Monday, October 26 at 7:00pm, IU Cinema will air Food Chains. This documentary looks at the long hours, low pay, and grueling — often abusive — conditions that the modern farm worker faces and how Americans are unknowingly complicit in the exploitation of a vulnerable population. It explores the power of consumers and voters to change this situation as they become more knowledgeable about their food’s origins and pressure corporations and the U.S. government to change the status quo.

The event is free, but ticketed.  More information about the screening can be found at:

Spread the word through your social media feeds.   The Cinema would love for you to tag them! (Facebook: Indiana University Cinema, Twitter: @IU Cinema, Instagram: IU Cinema)

Tuesday, August 25, 2015

Rose Hips - Fruits of the Rose



 
 Rose Hips
 In late autumn to winter you can find wild rose hips.  Every rose plant makes rose fruits to hold its seeds in round to oblong berries varying in size from the wild dog rose whose fruit are about the size of a pea, to the Rosa rugusa rose that has been cultivated through time into large berries.   I have seen have seen some as big, well almost as big as a golf ball!  Decades past, a wildcrafter of many years told me to always wait until after the first frost to pick my rose hips because the frost somehow transformed them, and according to him, made them better.  He also told me to be sure to never pick hips growing in a spray zone.

Depending on where you live, Rose hips are known by many names.  Some of the more common ones are Apothecary Rose, Dog Rose, Rose Hips, Hip Fruit, Hipberry, Pink Rose, Rosa canina (Dog Rose), Rosa rugosa and Wild Boar Fruit.
Many products are made from rose hips and their seeds, including teas, jellies, jam and tarts, even in soups; and in some instances used as Vitamin C for nutritional supplements.  In former times, according to A Modern Herbal the hips were an esteemed fruit.   Rose hips also contain A, D and E, Carotene, lycopene, iron and antioxidant flavonoids.  The highest vitamin content is found in the fresh hips with preserved berries having reduced levels and cooked ones, even less.   

Rose Hip Jelly available at MAKEVENTION

Since heat destroys vitamins in fruits and vegetables, the question asked is; is any vitamin C left in foods containing processed rose hips?  Yes, because Vitamin C from the hips leeches into the simmering water and then the berries are strained.  As reported in the Turkish Journal of Botany, 21, (1997), 323-327, most recipes for Rose Hip syrups and jellies, boil the fruit for 15 to 20 minutes. Thus, it is found that a great deal of the vitamin C remains in the liquid and is available to the body.
Rose Hips have a long association with the human story and you can find many herbal and plant publications containing detailed information.  For instance, you may have learned in History class that Scandinavian and British governments encouraged the gathering and use of Rose Hip as a readily accessible source of Vitamin C during World War II as a substitution for oranges.  When things get scarce people look carefully at, and with greater appreciation, traditional uses of naturally available resources.

Rose hips have been used traditionally in the treatment of stomach disorders and as a general tonic; they has also been used in the treatment of ailments such as constipation, diarrhea, gallbladder problems, some urinary tract and kidney disorders; for sciatica, gout, pains in the legs and back.  Some modern physicians also use it to support the health of persons with high blood pressure, high cholesterol, weight problems, diabetes, colds and related fever and in the treatment of some types of Arthritis and connective tissue problems.

If you are interested in more information visit your library, they probably have a great selection of herbals and of course you can do a web search and have possibly millions of pages to examine.

All that said I hope you will enjoy some Quilter’s Comfort Certified Organic Rose Hip Jelly.  It is made in small batches just like all my other products, and some tasters say that it has a taste reminiscent of cherries! You will have to decide on the taste for your self!   I will also have coffee jam and Elderberry Rose Mint jelly. 

Visit me at MAKEVENTION 2015

For more information about Quilter's Comfort products available at the 2015 MAKEVENTION CLICK HERE.

Until next time, 
Abundance of great food!