Cookin' in the 'Cuse

Shameless Plug Part One

There is a real exciting synergy that is happening here in Central New York.  Interest in eating local, supporting real organic standards, and living the Slow Food life are growing across our region.  Kris Venne--the new coordinator of the Morningside Community Gardens got a nice write up in the recent Syracuse New Times and Valerie Jackson--formerly the converner of the Berkeley, CA Slow Food Convivium is now in our area and is the new co-leader of our local Slow Food Convivium. 

David Hollis, who blogs over at Rural Life 2.0 covers the scene in this report featured on WRVO--one of our NPR stations.  He was gracious enough to include me in the interview.  If you want to hear about the Slow Food movement here in Central New York--and get the scoop on Dutch Style Steak--click here.  You can also learn more by attending the next Slow Food meeting on Tuesday, February 28 at the Hamilton Public Library at 6:30 pm.  Send an email to Suzanne Slomin--also co-leader of our Convivium--at [email protected] to let her know you're coming.

Shameless Plug Part Two is coming next week.

Are You Worthy of Your Kitchen?

With my dog's emergency back surgery on Saturday and the rest of life, I've missed a lot in the food world this week.  Syracuse's Restaurant Week has slipped me by, I have a back log of posts waiting to be written, and I've missed some of the more thought provoking foodie articles in the news...

Like this one which you can hear on NPR.  This interview with Christine Rosen on NPR's Talk of the Nation is all about kitchen renovations.  Let me name my issues up front:  I would love to have a totally tricked out kitchen.  I go to other people's homes and openly gush with kitchen envy.  I have already designed several kitchens that I would build if I had the money.  And yes, decking out a kitchen with $50,000 worth of appliances--even the thought of it--fills me with guilt at having fallen sway to our consumerist society.  But if you wanted to give me a modest little Aga or Thermador  stove I wouldn't turn it down. 

The truth is, as many a food blogger and home cook could attest, fancy kitchens and luxurious appliances do not a cook make.  It can make the cooking experience more pleasant, perhaps, but it won't compensate for time, experience, and a love for messing around in and messing up the kitchen.  Perhaps you know folks who have fabulous kitchens that rarely, if ever, get dirty because they rarely, if ever, get used.

You can read the article by Christine Rosen that inspired the interview here.  She brings up many interesting points, such as the irony that we would turn what was once seen as domestic drugery into such a status symbol.

Update on Chase

First, thank you, thank you, thank you for all your good wishes, prayers, and notes.  They've really lifted us up in these last few days.  Chase has been home since Monday.  The spark is back in his eye and the surgery went as well as could be expected.  He is already showing some positive signs of recovery--his appetite is back, he's alert, and he seems to exhibit some feeling in his legs.  He is not standing yet and it will be a while before we know whether he'll walk again.  The next three months will be critical--lots of crate rest, leg massages, physical therapy, and positive thinking.  I hope to post a photo soon (as soon as I can find my camera cord thingy). 

Food blogging from the 'Cuse will return shortly.

Our Litttle Chase

 

Chase at "Daddy's" office.

This is obviously a food blog but because it is my blog it is also about those things that I care deeply about.  As I write this, Chase, our Miniature Dachshund is undergoing surgery for a herniated disk--an all too common problem for Dachsies. 

I have found the food blogging community to be an incredibly supportive group and so I share this news in the hopes that you might send all your prayers, good wishes, positive vibes, etc., to our little Chase.  We will know in a few hours how his surgery has gone and will look forward to a year of physical therapy and recovery that we hope and pray will restore him to as much health as possible.

Chase will be 5 1/2 on Tuesday and is truly the baby of our family.  Getting through the next few days will be tough for us emotionally and even harder for Chase.  But if you know him then you are familiar with his sweet spirit and tenacious soul.  We are praying that his stubbornness will translate into the strong will for survival and recovery that he needs right now.

Thank you in advance and please know that I will add updates in as timely a fashion as possible.--Jennifer BB

Brian Shore back at Arad Evans

The only thing better for Valentines Day than a story about new love is a story about a reunion.  This reunion is only a week old but lucky Central New York--we all get to benefit.  If you've been looking for Brian Shore--the chef-owner of Kettle Lakes in Tully, you need look no further.  He's come back to the Arad Evans Inn in Fayetteville.

According to Arad Evans Inn owner, Jason Thomas, this is a happy ending for all concerned.  Brian Shore was the chef at Arad Evans for three years when he decided to venture out on his own.  He opened Kettle Lakes 6 1/2 years ago and was known for his serious commitment to fine dining sourcing from local and sustainable purveyors.  As anyone who has been to Kettle Lakes knows, unless you live in Tully or Preble, it was a bit of a hike to get to.  But oh so worth it.

The Central New York restaurant scene isn't quite like San Francisco or New York City so you won't find any drama about chef-stealing here.  While the food at Kettle Lakes was great it did require an investment that many diners didn't have for the weeknight dinner service.  Shore was already looking at his options when the conversation with Arad Evans began to heat up.  For the time being Shore will carry the title of head chef but the possibility for co-ownership may lie ahead.

With Brian Shore on board, Thomas believes that Arad Evans is poised to become the best restaurant in Central New York.  With their location and wine collection and reputation for great service they certainly have that potential.  Plus, Shore will bring all of his local purveyors to the table making it just that much easier for those in the Syracuse area to eat out and eat local. 

By Thomas' own admission the Arad Evans Inn website needs some work.  But if you want to get a sense of what's to come check out the Kettle Lakes website while it is still up.  Better still, check out the NEW Arad Evans Inn.

Photo courtesy of Kettle Lakes website.

Eating Local in Winter--Take Two

I've already chronicled my failed attempt to eat local in winter in the northern and cold climes of upstate New York but I've found hope and inspiration in two blogs. 

The first blog is one I've written about before--Greenblade::Justice Journal.  This community is undertaking a wonderful project focused on eating locally, affordably, and organically down in Ithaca.  They report on their first "eat local" dinner, which they will do weekly, here.

The other is a resource I stumbled on when Cathleen Hockman-Wert, one of the co-authors of Simply in Season, posted a comment on this blog.  It turns out, they have a blog too!  Not only that, you can sign up to receive a recipe each week from their wonderful cookbook.  Though it may sometimes be difficult to obtain local foods in colder places at this time of the year, I know that I really appreciate a good recipe to inspire me to find them.  Check out their blog here.

Eating Local in Memphis

Life is good.  I'm in Memphis, Tenn on business with my laptop and free Wifi--Yes!  I'm at one of those working sessions where if you are not working you are eating--the food (and good food too) is everywhere.  But with a little suite at the hotel that has a ktichenette I'm trying to eat healthy.  Even before I knew I was going to have these nice accomodations I thought I'd tool around Memphis to check out the local and natural food scene.  Thanks to Northwest Airlines--this couldn't have been easier.

As I was flying from Syracuse to Memphis I paged through the in-flight magazine and spotted a paragraph (with photo) on Square Foods natural store.  I had to get there. 

Square Foods is located in a funky section of Midtown Memphis called Overton Square.  If I were to ever move to Memphis, this is where I'd live.  It had that nouveau bohemian, Berkeley before the dot.com boom kind of feel to it,  On a prominent corner---with lots of parking nearby--sat Square Foods. 

   

While there is a Wild Oats Market in the area, Square Foods is the only game in town when it comes to an independantly owned natural grocer.  The only food co-op in the area closed nearly two years ago.  After four years in operation, Square Foods seems to have a loyal customer base who recognize it as the place to go for local produce, granola, and other things such as locally roasted Ugly Mug fair trade coffee.  The bulk section, natural body care products and kid's play area make for a homey place where you can do most of your shopping done.

However, speaking with the owner and other customers revealed how fragile this venture is and how far Memphis has to go in really appreciating the value of a local or regional based food system.  I couldn't help but look at all their square footage and the bustling cafe with lots of outdoor seating and think about our local Syracuse food co-op .  It would be great to have that much space.  But more important than lots of space and a cafe is a deep appreciation for healthy, clean, locally produced food that is valued by an ever growing sector of our community.

If you eat food--Pick up the phone

The following is an announcement from the good folks at New York State Against Genetic Engineering (of food) aka NYSAGE.  If you have a few minutes and you live in New York State, call your assembly representative or state senator and let them know that you want food that is clean and safe from genetically modified organisms.  You can read more about the issues on the NYSAGE website here, or get a quick synopsis by reading this post. 

CALL-IN DAY FOR FEBRUARY 8TH

Educate your legislators about protecting food and farms from untested,
unpredictable, uncontainable, unnatural biotech food!

*It́s Urgent:  Call legislators Feb. 8th *on Safe Food and Farm Lobby Day in Albany, NY.

Tell them you support first time basic legislation to protect both organic and conventional farms from cross-contamination by genetically engineered crops.

Tell them you support the statewide farmers of NOFA and the statewide members of the NYSAGE food coops, farmer markets and other concerned organizations who are in Albany meeting with legislators today.

Step 1:

Make three brief but important calls to three legislators who can push this legislation.  Call:
* Senate Leader Joseph Bruno at (518) 455-3191*
* Assembly Agriculture Chair Bill Magee at (518) 455-4807*  and * Senate Agriculture Chair Catherine Young at  (518) 455-3563*

Here's a sample script:

"Hi, my name is ______________ and I am a resident of New York State.  I am calling to ask legislative leaders to support the following bills:

A8344 - Requires all seeds that are or include genetically modified organisms to be labeled as such
A1969 - Requires manufacturers of genetically engineered plants to be liable for damages due to cross-contamination
A1468 - Provides a cause of action for the contamination of soil or animal husbandry products by genetically engineered or modified organisms

This bill would provide a necessary doctrine of liability regarding contamination by genetically modified organisms and genetically engineered plants. This bill seeks to help farmers by giving them a cause of action if their crops become contaminated, and it would also provide them with an affirmative defense if they are sued for planting genetically modified organisms or genetically engineered plants without purchasing the rights to do so.

These bills are necessary to protect me, my family and traditional farmers from the technology of genetically engineered foods. This is a dangerous technology that is alive and spreading uncontrollably in the environment.  So far GE foods include corn, soy, canola, cotton, zucchini, papaya.  Fifty more crops are in the pipeline.

The New York State Farm Bureau also supports these bills and the right of farmers and consumers to know what is in their food.  Until biotech seeds and foods are proven safe, they should be labeled and not allowed to spread uncontrollably.


STEP 2:

If you have time, please tell you own senator and assembly member that you are concerned for your health if you eat genetically engineered foods.

Several studies imply that there may be health dangers caused by these foods.

No long-term tests have been done.

Go to www.assembly.state.ny.us and enter your zipcode to check the name,
number and e-mail of your assembly rep.

Go to www.senate.state.ny.us and enter your zipcode to check the name,
number and e-mail of your senator.

Hello, my name is _______ and I live in _______________  and am a constituent of Assembly member ________________/Senator_______________.   I request that my legislator be informed that I, and the majority of Americans, as polls have shown for years, are concerned that there could likely be negative and unknown health effects related to biotech food. This includes foods that are genetically engineered such as corn and soy.  GE Corn is labeled by the EPA as a pesticide.  It also has a toxin-producing gene and an antibiotic-resistant gene engineered into each cell.  I do not want to eat this corn, nor the herbicide resistant genetically engineered soy.

Over 40% of corn is now genetically engineered.  It is often used as a sweetener in many processed foods, such as soda, tomato sauce, juices and cookies. It is also used as feed for animals. Legislators need to protect constituents from unwanted biotech corn and the many other biotech foods.  Biotech food needs to be labeled and tested properly.

Please tell _________________________  to co-sponsor and actively support these 3 initial bills to protect the health of my family, the farmer, and the environment.

A8344
A1969
A1468

THANK YOU!

What's the problem with Organic?

I plan to write a bit about the issues related to eating organic versus buying local, perhaps, uncertified organic foods.  Two blogs have posted newspaper articles that are a great primer on the issues.  Check out this reprint of an Op-Ed piece that appeared in Monday's Syracuse Post-Standard on the Syracuse Real Food Co-op blog and then read this piece on Robert Campbell's very cool blog.  There's more to come.

A Blind Date Gone Great

Anyone over the age of 13 has probably heard the line before:  "You've got to meet my friend________you two would get along perfectly together!"  Actually, in all my years of dating, I didn't hear that phrase often enough.  But these were the words recently uttered by a dear friend of mine who was just looking out for me.  In describing my blind date there was no talk of looks or educational background or hobbies and interests save one, that's right:  Food.  I was being set up with another foodie.

Within minutes of our lunch "date" with our matchmaker at the table I knew JP and I would get along.  By the end of the meal we had not only covered the merits of Dagoba chocolate but were well on our way to planning the first gathering of our new cooking club.  Thank goodness we met over a late lunch because the squeals of laughter were loud enough to bring the chef out of the kitchen to check on us.  It was that much fun.

So last Saturday we gathered at the home of our matchmaker over a meal with a tapas theme.  A fun night coudn't have been simpler--we all chose a few dishes to prepare, Sangria was made, Rioja was opened and we sat and feasted for hours on patatas bravas, pan con tomate, empanadas, olive tuiles, croquetas de jamon and almond cake--among many other dishes.  We hope this will be the first of many of these get-togethers and that other young adults who like to cook and like to eat will join us.  I've been happily married for nearly three years now but as I left our inaugural dinner I couldn't help but wonder where my matchmaker friend was 15 years ago--'cause I'm telling you, she's GOOOOD.