Cookin' in the 'Cuse

Edible Finger Lakes--Good Enough to Eat?

I love the Edible magazines--they seem to be multiplying like tribbles and I wish I could subscribe to them all.  But check out our own Zoe Becker, editor of Edible Finger Lakes speaking about what makes the Finger Lakes edible.  You gotta wait for it though--she's the last one in the clip. 

The winter issue of Edible Finger Lakes is out now--look for the cover with beautiful beets. Keep up the great work Zoe!

Clip courtesy of Bruce Cole and the Edible Nation blog.

Top Ten Food & Farm Experiences of 2008: The Final Five

I am finally coming up for air after the holidays, moving into a new residence, and writing nonstop for the other parts of my life--thanks for hanging around during my hiatus! 

There is so much I want to write about here but finding the time and energy to do it has been difficult.  But lest anyone think that I can't really count to ten, I herewith present the final five of my Top Ten Food and Farm Experiences of 2008:

CSA and Market Explosion

Watching the increase in demand for locally grown and produced food in the Syracuse area was an amazing thing to see.  In the year 2008 we nearly doubled the number of options for shopping at farmers' markets and subscribing to community supported agriculture programs.  New markets like the one at Green Hills Market in the Valley, the organic market in Skaneateles, and the second year of the market at Loguen Park meant that one could obtain fresh, local food almost everyday of the week.  Add the new CSAs distributing in Syracuse like Wyllie Fox Farm and Common Thread Community Farm and you can see the beginnings of what I hope will be a deep and lasting alternative food system for our area.

Slow Food Central New York and Syracuse Grows

If there is anything Syracuse has in abundance it is grassroots energy.  The near simultaneous development of Syracuse Grows and a local Slow Food chapter have fired up our community for action while providing lots of ways to get involved in creating a just and sustainable food system.

From their mission statement:  Syracuse Grows is a grassroots network cultivating a just foodscape in the city of Syracuse. We provide programming resources and education to grow equitable local food production, distribution and consumption through urban agriculture and community gardening.   They meet the second Tuesday of the month at the Cornell Cooperative Extension.  Check out what they've been up to here.

Slow Food CNY had a record turn out at its last meeting and it is so exciting to see how much enthusiasm they've generated in the community.  I've posted about Slow Food events on this blog in the past but these events were not hosted by our local convivum (chapter) because we didn't have one.  Now we do and they are working with Syracuse Grows and other area groups to support the preservation of our local foodways and to encourage the pleasures of the table.  And they'll advocate for sustainabiity along the way.  Check out their blog here.

Discovery of Boom Boom Mex Mex

Talk about slow--I just discovered this place--the day before it closed for the season back in October.  I'm always looking for good, authentic Mexixan food and this place is the real deal.  It is definitely worth the drive to Marcellus to pick up a burrito with all the fixings prepared fresh--no cans of premade salsa here--you can watch them prepare right in front of you.  I'll post more about Boom Boom when they reopen in the spring.

The Gramercy Tavern--an Unforgettable Meal

This meal really needs its own post--perhaps I'll get to that eventually.  But let these words suffice:  Chocolate bacon tart.  For dessert.  It was an incredible way to top off an amazing tasting menu put together on the fly by chef Michael Anthony at Gramercy Tavern.  And yes, this is about Central New York because Michael Anthony grew up here--went to Camillus High and everything.  It was a meal to remember but what made it so great in addition to the food, was conversation with Michael in between courses.  He's a true advocate for local, seasonal food and when he gets in the kitchen, he really knows how to make magic happen from simple ingredients--house made pasta, house made sausages--nothing is wasted.  He's my hero and I can't wait to get back there.

and speaking of heroes....

President Barack Obama

Not a food or farm experience per se, but the election of now President Barack Obama means, among other things, that the "can do" spirit and creative imagining can live once again in the hearts of the people of this country.  There will be changes in our country--some of them will be immediate and others will be slow to come but there is a sense of optimism and hope that will no doubt permeate the world of food, food justice, and sustainable food production so that even in a time of financial difficulty.  And personally, it meant more than I thought I knew to finally see a  person of color take the oath of office for President.  What a time to be alive.  Here's to 2009 and all of the delicousness that awaits!