Sunday, January 17, 2016

Dear Local Food Reader,

HAPPY NEW YEAR 2016.

I began the year mostly disconnected to technology which has me a few weeks off my to do calendar.  As previously mentioned, Local Food and Food News are being updated at this moment and as much as hands can handle is being done to get it up online.  Local Food is excited about this forthcoming issue.  Yes, I admit to being excited with every update.  And yes, again, I am hopeful that there will be more frequent postings.

Upcoming food events that you may find of interest.

The Indiana Cooperative Develoment Center is fortunate to have received funds from the Howard Bowers Fund and the Ralph K Morris Foundation for scholarships to Up & Coming 2016.  Deadline for applications is 1/20/16 with notification by 1/31/16. Go to the Resources Page for more information.



*SUSTAINABLE FOODS SUMMIT
San Francisco, January 20 - 22, 2016
 
*Compost & Soil Health: 2016 EcoFarm Pre-Conference  - Wednesday, January 20, 2016 with Bruno Follador, director of the Living Soils initiative at The Nature Institute.  A pre-conference workshop at the 36th annual EcoFarm Conference in Pacific Grove, CA

 *Annual Ecological Farming Conference January 20 - 23rd, 2016


*The Soil and Nutrition Conference, organized by the Bionutrient Food Association/Real Food Campaign will take place from 8th February to the 9th February 2016 at the Kripalu Center in Stockbridge, United States. The conference will cover areas like nutritionists and food system advocates for a multidisciplinary conversation exploring the potential to improve food quality through regenerative agriculture that builds soil, crop and ecosystem health, xplore how soil health and crop quality are interrelated, and how a renewed focus on the food qualities that industrial agriculture forgot, flavor and nutrition – can help drive transformation with important societal benefits.


 The annual Just Food Conference will bring together over 700 organizers, community leaders, CSA members, local food advocates, urban and rural farmers, food professionals, entrepreneurs, and members of the press to participate in a full day of trainings, panels, policy discussions, and good food. Just Food's Conference programming covers national farm and food policy issues, approaches to urban agriculture, culinary and food preservation techniques, and strategies to mobilize communities in order to increase access to fresh, locally grown food.


 *Water for Food Global Conference -  organized by the will take place from 24th April to the 26th April 2016 at the in Lincoln, United States. The conference will cover areas like We are committed to ensuring a water and food secure world without compromising the use of water for other human and environmental needs. Our approach is to extend the University of Nebraska’s expertise through strong partnerships with other universities and public and private sector organizations.


*The Milk and Cultured Dairy Products Conference, organized by the will take place from 24th May to the 25th May 2016 at the Omni Severin Hotel in Indianapolis, USA. The conference will cover areas like IDFA’s Milk and Cultured Dairy Products Conference is a dynamic, information-rich meeting focused exclusively on the information that milk and cultured dairy product professionals need. Learn about the most recent developments in the category and the science behind them. Be inspired by new ideas as you network with industry peers and respected experts. Find out what’s new in ingredients, processing technology and packaging. And experience new flavors, textures and products.

 Direct to Consumer Wine Symposium (01/13-14/16 – Concord, CA)
Winter Fancy Food Show (01/17-19/16 – San Francisco, CA)
NOFA-NY Conference (01/22-24/16 – Saratoga Springs, NY) - Northeast Organic Farming Assn.


MOSES Organic Farming Conference (02/25-27/16 – La Crosse, WI)
Distillers Convention and Vendor Trade Show (03/02-03/16 – Chicago, IL)


USA Trade Tasting – Wine, Spirits, Beer (03/21-22/16 – New York, NY)
International Association of Culinary Professionals (04/01-03/16 – Los Angeles, CA)
Women of the Vine Global Symposium (04/04-06/16 – Napa, CA)

46th Annual Food and Beverage Environmental Conference (FBEC) (04/10-14/16 – Coeur d’Alene, ID)


2016 Craft Brewers Conference BrewExpo America (05/03-06/16 – Philadelphia, PA)
NYC Vegetarian Food Festival (05/07-08/16 – New York, NY)

Summer Fancy Food Show (06/26-28/16 – New York, NY)
Beer Bloggers Writers Conference (07/08-10/16 – Tampa Bay, FL)
Oxford Symposium on Food Cookery: Offal – Rejected & Reclaimed Foods (07/08-10/16 – St Catherine’s College, Oxford, UK)
* Check back for more listings on the Experimental Gourmand 

AND.....

January 22-27, 2016 International Life Sciences Institute Annual Meeting 

February 7-8, 2016  XIV International
Conference on Food Security and Nutrition





UN Food and Agriculture Organization (FAO) International Symposium:




February 29 - March 3, 2016 The Consumer Goods Forum – Global Food Safety Conference

 March 7-8, 2016 International Conference on Global Food Security





March 10-12, 2016 World Congress of Public Health Nutrition

April 21-22, 2016 2016 International Climate Conference on Climate

Change: Impacts and Responses – A Common Ground Conference






October 12-13, 20162016 International Conference on Food Studies - A Common Ground Conference


























































































Tuesday, December 15, 2015

Food for the Holidays!



Hello,

 It is the time of year when roots rise to the top of my grocery list, though some roots, I admit, never leave.  Oven roasting is quick and the results are delicious.  I have been pleased each time I simply coat the skins of sweets, onions and garlic then bake.  First the sweets and onions,  adding the oiled garlic bulb and loose cloves during the last 15 minutes. 

A roasted roots dinner of sweets potato, onion, garlic, a little local chicken and lancinato kale seasoned with
Quilter's Comfort's L.A.O. Seasoning.  Kale is steamed in a small amount of water.
 

This busy season is full of food!  Cooking, sharing, eating and appreciating!  Yes, I love food and am inspired by it and sharing it with love.   As Local Food Bloomington closes out 2015 an update to Food News and Local Food Bloomington is underway.  We hope it is up by early January 2016.

We are excited about some local food articles and interviews that will grave the update.

And a shout out to Quilter's Comfort and the range of jellies, herbal, fruit, wine and the beer jelly made from locally crafted beer (exception is the Chocolate Raspberry Stout organic) and to Wheat Ale HipHop.  More about why I mention this particular beer will appear in Food News.





If we don't make it back here before year's end, THANK YOU, and may this end of year and the NEW BE VERY WONDERFUL!

Food Fairy



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)

Saturday, October 10, 2015

World Bread Day



 Greetings All,

October 16th is World Bread Day ! Since 2006 hundreds of bloggers from all around the world bake bread .

Whole Wheat Sourdough Boules and rolls





The idea of World Bread is to honor our daily bread by baking a loaf on this day and blog about it. 

You are invited to participate whether you be a seasoned or new baker!   Seeking inspiration?   Visit the World Bread Roundups.

For complete information about participating in this World Bread Day celebration, click the link.
http://www.kochtopf.me/world-bread-day-2015-invitation-einladung#english

Since I am taking a Sourdough Bread baking class with my daughters, I will be doing something with one of my starters.


If you participate, let us know!  Send us a picture, tell your friends!

Happy baking!

Food Fairy





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!


Thursday, July 23, 2015

Quilter's Comfort Takes Seasonings to Visit Indianapolis


Quilter’s Comfort Seasonings in Indianapolis




  This morning, I set out on an adventure with my friend Donna who consented to be my driver to Indianapolis so that I could approach businesses about my wonderful herbal seasonings. 

She arrived, just as I was stuffing a few GMO free corn chips from my local Coop into my mouth.   This morning’s on the go breakfast, a random selection of yogurt, corn chips and locally produced cheese. 

My intention set to have a wonderful day, our journey began with me excited and a little nervous of meeting what I hoped would be a delicious assortment of people.  I was not disappointed.  We were met with openness and interest in my L.A.O. No Nightshades products, even excitement and enthusiasm from some.  Each shop visited played out a specific note, each beckoning me to reflect upon my hearts true joy.  In the food business, many people are already aware of the role nightshade may play in some types of arthritis.  Considering the aging population and the numbers of people with inflammatory conditions, some chefs are already at work developing recipes to entice and please all their foodie clients.

In a week, The Wellness Arts CafĂ© and Quilter’s Comfort will be moving from my current studio office.   This at a time when there are aspects in my life in contrast.  I would really love to land all in one place yet what my reality is to be is still unfolding.  This uncertainty puts the logistics of my food business up in the air.  Still, I move forward with trust that things will resolve and all will be fine.  I know what I would really like my picture to look like. 

Quilter’s Comfort has everything to do with local food and those who use my products tell me that they love them! It is about sustainability, personal and otherwise.  It is about desires, wants and needs held since my earliest days.  I have always enjoyed playing with food. 

My adventure to Indianapolis showed me so many possibilities await me and my creations out in the world beyond Bloomington.  I returned from Indianapolis refreshed!
It is a very good thing to go away from where you are to reflect on the journey ahead.
Yes, I feel refreshed, still don’t know how the story will read beginning in August, but I feel deeply feed by the people and experiences!

The people I met in Indy contributed to my feeling energized and uplifted because they seemed to be where they belonged and they knew it!  I was energized like an evening at the Players Pub dancing to music that really connects with me to the point where I stop thinking about anything but being present, only following the music; and every time that happens, something really amazing happens inside me, and I am more than I imagine.  I am being my joy!



First stop was Ruth’s Keystone CafĂ© where we enjoyed great service and I ate a delicious turkey sandwich accompanied by a satisfying side salad  Donna had vegan black bean vegi soup and I forget what else, I was so caught up in looking at the place, the people and even speaking with the staff.  I enjoyed every bite of food and the place.





From there, we traveled over to Artisano’s with its clear containers of all types of herbs spices, seasonings, salts and stainless decanters filled with plain and infused olive oils.  The staff was liberal with their time and information.


 

 It was after 3:00 pm when Donna and I arrived at 3 Sisters.  By this time, I thought I was finally remembering how to relax on these types of business visits.   Waiting to meet the owner, I overheard a team member announcing to the owner that she had a visitor; to which she replied softly.  “I am not supposed to be here”.   Then she glanced at me, and immediately came out to introduce herself.  She told me that she knew she should speak with me the moment she saw my hat!”  

I pulled out my sampler book, and the aroma of the herbs wafted up from my box.  Moira Sommers took the book and carefully looked over the information.   She told me that she liked the book form.  Donna had asked that I show people my journal book I was traveling with.  It is one of Hedi Kyles forms with a cover of my bees waxed, rice paste paper.   I think it amazing that I have had found a lover of book arts forms and the second shop keeper that had attended Heron!  So many blessings in one day! Soon after we were sharing hugs!  Though I did not mention this, I really wanted her to taste my Ă©clairs!  I felt that she would really appreciate them.

Moira open heartedly offered me so much concrete advice.  In my finalizing details this morning, I did not heed the many times; I thought to pack my wares in one of my lovely baskets.  She told me to get to the nearest Goodwill and purchase suitable basket.  I was laughing inside.  Her advice also included resources to connect with on the web and in the local community!  I may write more about that later.  It was wonderful hearing the positive interest in my herbal and arts work, and the pleasure of all the hugs and ease and general support!  




Before leaving, we took a picture in front of her first business sign, one she painted herself.  A young woman was there, maybe her daughter, I don’t know and I did not note her name, so someone reading this please let me know so I can correct that.  She was asked to join our conversation and she took this picture for us and told me if I needed the picture tweaked, send it back to her and she would improve it as necessary!  So much easy generosity!  I said something to the young woman, about my appreciation of the hugs and the general positive attitudes and her reply was, “Its all about family”. 

Moira told us how she likes to support local products and gave me an idea of how she will use my seasonings in a culinary display and then made sure we could continue to stay in touch.  I later told friends, that being there was like meeting friends that you did not know, but once meeting them, you feel like they are old friends!




 Here I am with my new seasoning display basket! 

From there, with both Donna and I feeling very energized from our 3 Sisters experience, we headed over to Massachusetts Ave, to again experience more delicious conversation and locally owned shops.  Feeling very thirsty, we ventured over to Natural Born Juices where we both enjoyed delicious Black Raspberry vegan smoothies before beginning our journey back to Bloomington.  I mentioned to maker that one of my most beloved herbal tisanes carries that same name!

Sometime, I will write more about Massachusetts Ave, visiting Homespun, and the fact that there is a block totally dedicated to locally owned businesses and locally crafted products in downtown Indianapolis!  Just as we were leaving the juice bar, we realize that it was after 5pm, and the street here seemed to be coming alive with pedestrians! 

Inspired, even, as I am to begin transition into the void; I am excited and thinking of the delicious possibilities before me.  I am also thinking about getting into the commercial kitchen and producing some Black Ruby jelly for my new markets!    

I am also thinking about my herbal and book display for Makevention on August 29th 2015 in the Bloomington Convention Center.  If you want more information about the Black Ruby, you will have to visit me at Makevention!

The world I live in is full of loving; generous and amazing people each making an effort to allow their true heart to be reflected in the way they embrace every moment whether in work or play.  Confident, expressive, joy filled people called to mind the teachings of Toltec Don Miguel Ruiz simply saying, “Mind your own story”.   I will be among the first to admit, it is easy to stay clear when surrounded by so much visible love in action and really delicious food.   

We will be visiting Indy again, very soon, just to soak up more of the great feelings, make new connections and definitely to begin an exploration of the 3 Sisters menu!  

Until next time,

Abundance of great food!

Friday, September 26, 2014

Forsaken Food: The Impact and Opportunity of Food Waste

Growing up in the late fifties/early sixties, my parents were always reminding my siblings and I not to waste food as what we wouldn't eat might be a meal for others on the planet.  They also said, "don't let your eyes be bigger than your stomach".

Forsaken Food: The Impact and Opportunity of Food Waste
Tuesday, September 30, 5:30pm, Woodburn Hall 120
Jonathan Bloom is the author of American Wasteland -- a 2010 award-winning book chronicling how Americans end up throwing away almost 50% of their food. From farm to fork, waste is everywhere--how does waste operate behind the scenes in our own kitchens, and what impacts does this have on our world? Bloom's blog, www.wastedfood.com, explores current topics in food waste and recovery politics and his waste-related articles have been published in the New York Times, Washington Post, and Newsweek, among others. More on the event here.

Tuesday, September 23, 2014

Bloomington, Indiana Food Bank Competes for $60,000 Grant


Bloomington's Food Bank is in a competition with 50 Food Banks to receive $60,000 food grant.  Read the IDS article by By Holly Hayes.  Individuals may place a vote once every 24 hours through Oct. 5. 

http://www.idsnews.com/article/2014/09/local-food-bank-competes-for-grant

Saturday, June 21, 2014

Patricia's Wellness Cafe is Moving!

Question is, where is Bloomingtons only locally produced artisan tea blend going to land?

People keep asking that question for a number of reasons,one being that this is a small artisan business that had the intention of sourcing ingredients from this self proclaimed "foodie" town.  Some are wondering if this business is going the way of other small businesses in the area.

Readers will be informed when we know the answers.




Tuesday, May 20, 2014

Link Between Food and Breastfeed Babies Health

 This is a great article I discovered on the Food Day site.  Hope you find it useful and share with lots of new moms!

I will be sharing pictures from our wonderful Earth Day meal very soon!

 Regards,

 

ebeth_and_cayenne.JPG

Health: A Nursing Mom’s Path to Discovery

My amazing daughter, Cayenne, was born the summer of 2011 at 2:56 AM, with her eyes open and ready to take in the world. She latched on to my breast right away and we quickly became nursing partners. The problem was that except during nursing, my daughter spent most of her waking hours crying.
At first I thought, “crying is just what babies do.” That’s what I’d seen on TV. But after Cayenne had been crying nearly non-stop for several weeks, it hit me that something must be wrong.
My first thought: Cayenne’s not getting enough milk. So, I went to see an Internationally Board Certified Lactation Counselor who assured me that Cayenne was getting enough milk. I didn’t know what was wrong with my child and things continued to get worse.
Skin irritations popped up on Cayenne’s belly, bottom, and face. She scratched these bumps continuously. I immediately changed her soap and lotion. And, perhaps scariest of all, I was having trouble producing enough milk. At the end of my rope, I finally called my Naturopath friend, Norman. He instantly blurted, “it’s something you are eating.”       Click To Read Article.

Tuesday, April 22, 2014

HAPPY EARTH DAY! TALK ABOUT FOOD!!!!




In a few hours a small group of friends will gather in Patricia's Wellness Cafe & Quilter's Comfort Teas, to share an Earth Dinner.  Each person has been asked to bring a dish containing at least one food ingredient from our local community and be willing to share something about the food.  During the evening, we plan on sharing thoughts about local food, and how we see our selves supporting local food today and any ideas for future involvement.

I've prepared a soup featuring O'Henry Sweet Potatoes, an heirloom grown by Sun Circle Farm and purchased at the local coop.  To accompany this, I have roasted garlic stuffed muffins made using a variety of organic grains, including local Agape cornmeal; flours of barley, brown rice and whole wheat pastry.  The garlic came from my friend Glenda's garden in Owen county.  I picked up commercial gmo-free corn chips for the Everything Dip made using plain yogurt and my locally made certified organic Quilter's Comfort L.A.O. EVERYTHING Plus Popcorn seasoning to make a delicious dip everyone loves!  I will also be serving Quilter's Comfort's Gingery Mint (other teas will be available as requested) and a wine from the Butler Vineyard.

Where ever you are, thank you for reading and have a great Earth Day everyday!

Friday, March 21, 2014

Cooking Class in Japanese Zen Temple, Bloomington, Indiana

I have had the extreme pleasure of eating food prepared by Yuko and know that she is very passionate about cooking and food as a delicious art!

 

food*passion*tradition

Cooking class at a Japanese Zen Temple
in Bloomington Indiana.

Click Here for Information






Wednesday, March 05, 2014

Food News Updated

A new issue of Food News is now live!  Since it is spring the focus is on seeds and their importance to sustainable communities.  I appreciate all who are out there supporting and promoting real food that can be accessible and maintained by any gardener or farmer.

~In this issue we offer Shout Outs to some small businesses and some really large organizations and mention a few things that seem to pop up regularly in conversations
~We look at what is happening to the Family Farm and the real cost of big agriculture as we know it
~Chemicals in the water, cost to our land and children
~Bees
~Urban Agriculture
~Green Schools
~Why Say No to GMO and Ask for labeling
~Fraking
~Seafood update
And more

Thank you for your interest and may you plant some open-pollinated seeds.  And may you hold onto good gardening and husbandry practices.

Regards

Tuesday, February 25, 2014

Good Food Festival and Conference

 


If you have the opportunity to attend this festival, it promises to be amazing and informative. 

March 13-15 at UIC ForumThe Good Food Festival and Conference celebrates its 10 Year Anniversary with a family-friendly day of inspiring speakers, DIY workshops, chef demos featuring Rick Bayless, an interactive Kids Corner, and the trade show floor, all designed to grow the Good Food Movement!

 
Photo by Amanda Areias for Good Food Festival


 
 Photo by Amanda Areias for Good Food Festival


  Photo by Amanda Areias for Good Food Festival


  Photo by Amanda Areias for Good Food Festival



  Photo by Amanda Areias for Good Food Festival


Photo by Amanda Areias for Good Food Festival

Catch our Good Food Master Class with author Michael Ruhlman and chef Brian Polcyn. Learn to make your own bar infusions and bitters; get a start on home brewing; gather gardening advice and seeds, or take the Urban Farm Bus Tour to see the city’s innovative urban agriculture in action. Bring the kids for lots of tasty samples on the trade show floor and food-related activities in the Kids Corner. Sit down for lunch in the Good Food Court and cruise the Good Food Commons for micro-workshops on everything from backyard chickens to composting tips. It’s a fun, Good Food day for the whole family!


 Photo by Amanda Areias for Good Food Festival

The Localicious Party Friday evening pairs Chicago’s premier chefs who value local food sourcing with farmers for an evening of delicious food and drink and a live Bluegrass band!
http://goodfoodfestivals.com

Saturday, August 31, 2013

"Healthy Japanese Sushi" Class


*Sunday, Sept. 22, 2-5pm—“Healthy Japanese Sushi” Class

Come join Pei and Yuko to experience this festive, cultural food fair that mingles fun, taste, and visual sensation! In this much-requested class, we’ll make at least two kinds of Japanese sushi rolls (“maki”) using primarily seasonal, whole food ingredients. Various ways of presenting and enjoying sushi, in addition to “maki” style, will be also prepared and demonstrated if time permitted. A great way to expand your sushi experience while having fun and learning various hands-on techniques.

Yuko Omukara, a former cooking instructor at Bloomington Cooking School, will be the co-instructor for the class. Yuko is an expert in Macrobiotic cooking and temple cuisine Shojin Ryori, a vegan, spiritual, and culinary art form in Japanese cuisine. (Register by Friday, Sept 20.)
The space is limited to 10 people and expected to be filled quickly. Please sigh up ASAP. Hope I'll see some of you in my kitchen.

Thanks!

Fee: $40

Pei from the East-meets-West Kitchen
Peilin Chiu peichiu@hotmail.com

Thursday, August 15, 2013

Quitatta

Dear readers, I hope you are enjoying lots of delicious, fresh foods. I have to put my food notes here. They go back a few months and if I were to make a resolution, it would be to post what ever I am going to post and don't let it pile up!

To the business at hand, the abundance of summer foods! A few days before a first Friday when Patricia's Wellness Arts Cafe is open late for Gallery Walk, Nick gave me farm eggs. Enough that I made a lot of egg dishes for my self and even took one to the annual gathering of 5 Women Poets where I was asked to share the recipe.

The recipe that follows is one way I prepared some of the eggs. Because I wasn't thinking recipe, though I knew to make notes; I did not. So here is the delicious egg pie or quichtatta I made. The ingredients list is as close as I could recall. I hope you enjoy.




Quitatta


Ingredients

4 large eggs (6 medium), beaten
½ cup unsweetened Almond Milk

Sauté

½ cup onion - diced
½ cup carrots cubed
½ cup zucchini- cubed
¼ cup yellow squash - cubed
½ cup Lancinato Kale chopped
½ cup fresh green beans cut into disc

2 pinches Sea Salt
½ tsp L.A.O. Seasoning
½ tsp baking powder
2 tbsp Cornmeal
1 tbsp Barley Flour
1 tbsp Garbanzo Flour
1/8 tsp ground Rosemary
sprinkle of Dill Florets to taste
6 large fresh Basil leaves chiffonade (finely chopped)
4 fresh sage leaves chiffonade
1/8 tsp sea salt
1/4 cup sharp cheddar cheese (more to taste or substitute a favorite cheese) grated
2 tbsp oil – canola or olive

Nasturtium, Sage and Thyme flowers and leaves for decoration. Nasturtiums have a spicy, slightly peppery taste. There are many edible flowers to use and enjoy in food preparation.

Mix eggs and milk together then whisk in grains, baking powder, rosemary, 1/8 tsp sea salt, L.A.O. Seasoning and 1 tbsp oil.

Heat a cast iron pan on the stove top, add 1 tbsp oil, when hot begin to sauté vegetables. First add carrots and green beans into hot pan with 1 pinch of sea salt; when these are hot all the way through, add in your onions and squash, and sprinkle with 1 pinch of sea salt, cook until carrots and green beans are almost tender. Remove pan from heat and stir in basil, sage, kale and dill. Return veggie mix to pan and pour egg mixture evenly over this. Sprinkle cheese over top.

When cooking on the stove top, I use a medium flame and cover the pan for about ten minutes, remove it and continue cooking on medium flame or lower to prevent bottom from burning. If baking in the oven the cast iron skillet is great or you might choose to use an oiled baking or pie pan. You will want to set your oven temperature at 375° – 400° (depending on how hot your oven gets) for approximately 22 minutes. Your quichtata will be done when a knife in the center comes out clean and the top has a light golden brown color. Remove from heat, allow to rest about five minutes before decorating the top with Nasturtium leaves, sage leaves and a sprinkling of sage and thyme flowers. Even in the winter, edible flowers can brighten up a meal. Place dried edible flowers on top of a hot dish and cover and leave for 10 minutes or so. The moisture will hydrate the flowers and they will appear almost like fresh!

Note
The eggs, were from local free range hens; zucchini, squash, kale and green beans from local gardeners

Thursday, June 13, 2013

Upcoming Food Conferences, Calls for Food Papers and Food Presentations

Dear Readers,


The weather has been wonderful and crops of all types are flourishing! Some farmers are having trouble getting into their wet fields, which is very unlike last year when we were experiencing high dry temperatures.

I hope some of you get to these events.

Thanks


Association for the Study of Food and Society (The ASFS) was founded in 1985, with the goals of promoting the interdisciplinary study of food and society. It has continued that mission by holding annual meetings; the first was in 1987 and since 1992, the meetings have been held jointly with the organization: Agriculture, Food & Human Values.
Working with Bloomsbury Publishing, the organization produces the quarterly journal, Food Culture & Society.
Upcoming event
Toward Sustainable Foodscapes and Landscapes
Join us for the Joint 2013 Annual Meetings & Conference of the Agriculture, Food, and Human Values Society (AFHVS), Association for the Study of Food and Society (ASFS), & Society for Anthropology of Food and Nutrition (SAFN).
Wednesday June 19 – Saturday 22, 2013
Michigan State University – East Lansing, Michagan
More Conference Details Here http://www.food-culture.org/conference/

CALL FOR PAPERS. Thirtieth International Social Philosophy Conference. Sponsored by The North American Society for Social Philosophy. July 11 – July 13, 2013. Quinnipiac University, Hamden, Connecticut. Proposals in all areas of social philosophy are welcome, but special attention will be devoted to the theme of Food.
Possible subthemes:
• Food and climate change
• Food and the environment
• A human right to subsistence
• Food and development assistance
• Feminist concerns over the meaning and implications of food and its production
• Food and (neo)-colonialism
• Food and the implications of government-supported health care
• The impact of war and violent conflict on food production and consumption
• The politics of food production and consumption
• Oppression and Food
• GMO/technology foods
• Food-related disorders (anorexia, obesity, bulimia)
• Food security
We welcome submissions from both members and non-members, but we do require that all presenters join the North American Society for Social Philosophy if their papers are accepted.

CALL FOR PAPERS. The Graduate Journal of Food Studies is now seeking submissions for its first edition.
In coordination with the Gastronomy program at Boston University, the Graduate Journal of Food Studies is an international student-run and refereed journal dedicated to encouraging and promoting interdisciplinary food scholarship at the graduate level. Published bi-yearly in digital form, the journal is a space for promising scholars to showcase their exceptional academic research. The Graduate Journal of Food Studies hopes to foster dialogue and engender debate among students across the academic community. It features food-centric articles from diverse disciplines including, but not limited to: anthropology, history, sociology, cultural studies, film studies, gender studies, economics, art, politics, pedagogy, nutrition, philosophy, and religion.
You can find more information about the journal here (graduatefoodjournal.com). Not a graduate student? Perhaps you can help spread the word to interested parties. The first edition will be published Fall ’13 and the deadline for consideration of review is August 1, 2013. Any questions can be directed to editor Brad Jones (jonesb@bu.edu).

CALL FOR PRESENTATIONS. 2nd Global Conference. Making Sense of: Food. Monday 4th November 2013 – Wednesday 6th November 2013. Athens, Greece.
‘You are what you eat’ is a saying that usually signifies the influence of diet on health and well-being. When we turn this adage around – ‘What you eat is what you are’ – we see more clearly the broader implications of our ways with food. Our history and culture as well as our economic and social circumstances determine, and in turn are reflected in, the nature of our food consumption. The same applies to our personal beliefs and predispositions. Eating is an everyday necessity – and yet there is an immense variety in the manner in which we nourish ourselves.
Click to read more http://www.food-culture.org/news/
Present

Saturday, May 18, 2013

Old-House Expo & Architectural Cake Competition Update


"Patricia's Wellness Art's Cafe" cake on display in the Shower's Building


This is a follow up to my last brief post on Bloomington, Indiana's 2nd Annual Old-House Expo & Architectural Cake Contest which took place Saturday, May 11 2013 from 8:30 a.m. to 2 p.m. in the atrium of Bloomington’s City Hall at 401 N. Morton St. Eight non-professional bakers had cakes in the contest. Cakes ranged from a 19th-century jack plane, a covered bridge to the Taj Mahal! Every participant received an award. Judges for the delectable event were Tommy Kleckner of Indiana Landmarks, Gayle Cook of the Monroe County History Center and Erica Sagon of Edible Indy Magazine.


The photo above shows my Patricia's Wellness Arts Cafe cake, recipient of the “Most Herbal Essence” award and later judged “best tasting”, with Carol Krause’s Downton Abby, recipient of the “Masterpiece” award to the left. Beyond that is Kathy Holland’s “Smitty’s Standard Station” on West Second Street). I loved the use of gummy candy as hose for the gas pump and gummy rings with lifesaver inserts for the wheels. It was one of three cakes to receive an award for “Best Looking along with cakes by Marlene Newman and Hiestand.

To my cake’s right is a historic land area of I-69 cake detailing the architectural significance of irreplaceable land and life formations; the Taj Mahala by first time cake baker Sara Schwab stands brightly white in the background. It is easy to see how this cake won an award for outstanding architecture.


Here I am receiving my award! A blue ball jar with gourmet lollypops.

This was my first ever food contest. I truly had no idea of what I was getting myself into, or the amount of time on my feet late at night to have something presentable. I started out with the intention of building my Quilter’s Comfort “Spicy Ginger Mint” Gingerbread Cake. I think I have been around too many builders because I was trapped in the idea of building a structure. I approached the entire thing from the perspective of parts to be assembled. I baked walls, front, back and sides, roof pieces and doors.

It is clear to me that I also may have been unconsciously influenced by my one experience creating a gingerbread house with my children decades ago. I even created little planter pots from my spicy mint dough to hold thyme sprigs standing in for blueberry bushes which turned out very well. I even tried to make post strong enough to hold up the front overhang. They might have worked had I some very small tube pans.

So there I was with all the pieces baked and cooled, vegan Royal Icing and my cream cheese frosting chilling in the fridge, it was time to put it all together. As I worked, I had been wondering, how was I going to get the thing to stand up? I knew that I had zero ideas for assembling everything in an upright position, and as I dried, it was becoming very clear that inner support (which I did not have) would be the only way the cake would stand. I run out of most of my grains by the time I mixed my third batch, and had resorted to using some brown rice and little barley flour. To say the least there was a variety of strength in the pieces and pieces made with the brown rice and barley began crumbling even as I stood them on edge.

The hour being late, I had been on my feet form nearly five hours, was tired of standing and I decided to lay out the building as you see in this image below and fell into bed.


I woke early the next morning with a plan. Drive to town, get flour, yogurt eggs; start over, this time making Spicy Ginger Mint Pound Cake. After a day in the “CafĂ©” I mixed up a new batch of icing and began the process of layering the soft, yet firm cake pieces together with thin coatings of cream cheese frosting. I then cut and layered pound cake to define my store, I was simultaneously deconstructing the first cake, taking large slabs of the crunchy gingerbread cake into my new cake body. Large slabs with Vegan Royal Icing were also layered to the back of my new cake.

As I worked, I thought of the eaters and how they would experience a variety of textures and taste with Quilter's Comfort's Spicy Ginger Mint as the central flavor and the different color layers ranging from caramel to light molasses.

Once I used up all the icing I had, I wished I had more frosting, then the crumbs would have disappeared and left me with a smoother finish and a slightly less rustic appearance. I knew it would taste good.

The little ginger bread pots received a dollop of frosting to secure the thyme representing blueberry bushes. Originally, I thought I would add popcorn to the little branches to represent flowers. I looked through my jars of herbs hoping to find one dried oregano branch to use as the linden tree outside the shop, alas, I did not find one so the sprig of fresh oregano would have to do. I pushed its thick limp stem down into the cake side sidewalk and supported it with amaranth linguini.



On the drive into town next morning, I asked myself what had I been thinking and that this could be thought of as a once in a lifetime experience. Upon delivering my cake and looking at all the others, I found myself wondering, what building will I bake next year?

For more information about the Old-House Expo & Architectural Cake Contest visit
http://cakecontest.wordpress.com/

Patricia's Wellness Arts Cafe & Quilter's Comfort Teas is located at 725 West Kirkwood Avenue in Bloomington, Indiana. Hours are 1:00pm to 6:00pm and every first Friday 1:00pm to 8:00pm where Patricia and Yuko serve delicious herbal foods and Quilter's Comfort teas. Sometimes there is pound cake on the menu. Visit Patricia's Wellness Arts Cafe on the web at http://www.hartrock.net/cafe.htm.




Saturday, May 11, 2013

Best Tasting Architectual Cake!

Dear Readers,

This note will be brief, as I intend returning very soon to add the many food notes and images I have been accumulating since my last posting.

The last few days and nights have been extremely intense as I prepared my cake submission for Bloomington's 2nd Annual Architectural Cake Contest. Sitting here, I am happily surprised that my "Patricia's Wellness Arts Cafe" cake received an award for "The Most Herbal Essence" and was judged the best tasting cake!

Images and more details to follow.

Thanks for reading!