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Anne Lindley

Behind the Plate

BEHIND THE PLATE: KORI PETROVIC

May 26, 2016

kori_petrovic_youthmarket_foodstand

Kori Petrovic, Youthmarket Program Coordinator at GrowNYC, is passionate about educating children about the food system. We all need guidance and opportunity to be able to make good food and life choices, and Kori is a crucial figure for our New York youth. You can follow Youthmarkets on Twitter @NYCyouthmarkets, and read Youthmarket staff experiences on their blog—Young & Green Homegrown.

For those just getting to know you, please tell us about your role at Youthmarket.
Youthmarket is somewhat different from a regular Greenmarket that you’re used to seeing on the streets. Instead of farmers coming to the market to sell their products, we buy wholesale produce through Greenmarket Co. and hire youth from the neighborhood to sell the produce at the stand. That way we provide seasonal jobs to teenagers, bring fresh produce to underserved communities, and support regional farmers. Youthmarket is also an educational program. We teach the youth how to run a small business; through cooking demonstrations we teach the community how to use veggies they’re not familiar with, and ways to store produce so it lasts longer; and through nutrition education workshops we show them how much sugar is in sodas and how many calories are in their favourite fast food meal. My role at the Youthmarket is to coordinate all fifteen Youthmarkets across four boroughs—from hiring and training the market managers and youth, to maintaining equipment and keeping track of paperwork. In a nutshell, I make sure that everything runs smoothly.

Foodstand celebrated Food Revolution Day last week, on May 20th. What does a food revolution mean to you?
A food revolution means going back to the basics—meaning more cooking at home from scratch with simple and fresh ingredients. I think as a society we distanced ourselves from the kitchen and communal cooking, and we’re too busy to share meals and enjoy what we’re eating. We should definitely start paying more attention to where our food comes from and how we’re using it.

What does the food world look like post-revolution, and how do we get there?
In my ideal post-food-revolution scenario everybody would have their own garden plots, would be involved with planting their own food, and would prepare food themselves. Wishful thinking. In a not-so-ideal-post-revolution-world we would just be more aware of what we’re eating—less processed foods and more home-cooked meals.

How did you first get involved with Youthmarket?
I first got involved with Youthmarket when I was part of GrowNYC’s program “Learn It Grow It Eat It.” It’s a program that works with high school teenagers, teaching them how to grow and maintain organic fruits and vegetables in three community gardens in the South Bronx. During the summer, as part of their summer job, they learn how to cook with fresh produce, teach smaller kids about gardening, and conduct simple nutrition workshops in schools and health centers. Part of their weekly job is to run a Youthmarket. At that market, three groups of five teens rotate through selling the produce, conducting cooking demos, and presenting simple nutrition workshops.

How do you define good food?
For me good food is tasty food. The kind that makes you go mmm. Food that makes you feel good after you eat it. If it’s prepared with fresh ingredients and potentially didn’t travel too far, all the better!

Who is your food inspiration?
My mum, firstly! I learned a lot by watching her prepare food while we were in the restaurant business. Secondly, being a food blogger myself, I’ve learned tons from my fellow bloggers as well. I now use spices and ingredients I probably wouldn’t use otherwise.

We believe that food can help change people’s lives. Can you tell about a success story you’ve seen at Youthmarket—how a youth’s life has been changed for the better by his/her involvement?
Every season about 60-70 teens participate in our program and early in the season most of them will be reluctant about trying fresh produce. However, by the end of the market season they’ll often proudly tell me what new fruit or a vegetable they tried and really liked (or disliked); they’ll tell me how they started to eat more veggies, and how they prepare meals at home that they share with their families. Some of them will tell me they reduced the amount of sugary drinks they drink; others say they stopped eating chips. These are small steps that lead to big changes. By positively changing their habits they directly influence their friends, siblings and other family members.

What’s the most rewarding aspect of your job?
At the end of the season—after the youth have struggled with cold and rainy weather in October and November, after the hundredth time the tent wouldn’t open, or a customer would complain about something—I’ll hear from the youth how this job was a great learning experience and how it changed them. They’ll usually tell me how it helped them improve their public speaking and that they are less nervous when speaking with new people. As a result they socialize more with their school mates; they are more outgoing, and more likely to try new things. In general, they become more confident and more patient. These are the stories I value, and these stories make my belief stronger that, indeed, we are doing something meaningful and worthwhile!

Are there any personal beliefs that you have on the overall food system that make their way into your everyday business (e.g., curbing food waste, sustainable sourcing, local sourcing)? Do tell.
I think we are wasting too much food in general. We either buy too much of it and it goes bad in our homes, or we prepare it and don’t eat everything—in both scenarios too much food ends in the garbage and eventually in the landfills. We should start paying more attention to where our food ends up. Since I started composting my food scraps I have reduced my garbage by more than half. More and more places are offering drop-off sites, and it’s becoming easier to deal with the waste. This personal belief led to finally adding compost drop-off at two Youthmarkets this year. I hope that number will grow next year.

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If you had to make a food resolution this year, what would it be?
To make a new dish by mastering a new cooking technique at least once a month.

What has been your biggest work-related challenge?
One of the struggles that continuously repeats year after year is dealing with the lateness of youth staff. Out of the whole pool of teens, there are always a few that are late more than others. For a lot of them it’s their first job ever and each teenager has a different learning curve when it comes to working at a new position. I usually start by talking to them to see what’s going on in their life (personal or professional) that’s making them being late. Some may just need a subtle reminder, while others require more clearly defined consequences to get the point. If talking doesn’t work, with the help from the manager we try to work on their motivation. We’re all late from time to time, so I start at the softer end of the scale, and take stronger measures only when nothing else seems to get through.

Weather can also sometimes be a challenge. Two years ago we had a lot of cold and rainy market days in October. You have to be innovative to keep everyone’s spirits up and keep everyone positive. I always try to encourage the managers to find fun activities during the day to take their minds off the miserable weather. On the other hand, last season was very sunny and dry. We have yet to see what this year brings us.

Food issues have barely made it into the race for President. If you could ask the future President to consider a food issue that needs to be addressed, what would it be?
One of the important issues to address soon is more support for small, diversified farmers! By providing small family farms a viable outlet through which to sell their products, we help preserve farmland. Protecting family farms becomes a shared goal for both farmers and their consumers when we create more local food systems that in turn create direct-to-consumer markets that further strengthen relationships between farmers and their consumers.

If you could get the general population to change ONE aspect of their eating habits, what would it be?
Less processed food!

What’s one of your first (and most memorable) interactions with food?
During my childhood in Croatia, I spent my summers at my grandparents’ house. Polenta and thick homemade yogurt was a spotlight breakfast before we took off to do our farm chores. But nothing could beat grandma’s warm bread with the best homemade rose hip or plum jam—the smell and the taste of which I still remember pretty vividly. I also loved chewing honey comb right after my grandfather pulled it out from the bee hives! (I also remember him saying a bee sting is good for arthritis!)

If you weren’t doing what you’re doing, what would you be doing?
If I wasn’t running the Youthmarket program, I’m pretty sure I would be involved in some kind food-related field. I think in today’s world it’s crucial to educate children and adolescents (and adults) about the food system and food cycle. Giving kids an opportunity to learn about the issues that affect food, and to take an active role in their own nutrition, prepares them for a lifetime of considering both health and sustainability when making choices about the food they eat.

Who is one famous person, dead or alive, that you want to share a meal with? And where?
Nobody in particular comes to mind. If I could, I’d really like to have a meal with a Native Indian a few centuries back. I think it would be truly remarkable to find out more about how they gathered food, prepared it and what different cooking techniques they used.

What’s always in your fridge? How do you use it?
Honey, carob powder, olives and dry sage! I love to bake so I use honey instead of sugar, and you can never go wrong with carob powder in sweets, and olives in salads. Sage tea just tastes wonderful, hot in the winter or with ice cubes in the summer.

What’s your favorite meal-on-the-go?
My favourite meal-on-the-go is oatmeal with roasted butternut squash, honey, chopped walnuts and cinnamon in a jar—it’s a great stress reducer (in combination with WQXR classical radio) while I’m driving the Youthmarket van on the FDR during the morning rush hour!

Favorite recipe?
One of my (many) favourite recipes is brownies with seasonal fruit (cherries and currants are soon to be found at the farmers markets!) Note: Once you click, scroll down for the English translation.

Your good food wish?
Cook! Experiment with new ingredients and try not to eat alone.

Features Recipes

KEEP CALM AND COOK ON

May 23, 2016
food_revolution_jamie_oliver_foodstand_etsummer_quiche

Photo @etsummer

JOIN THE FOOD REVOLUTION—IT’S NOT TOO LATE!

We celebrated Food Revolution Day with Jamie Oliver last Friday, but the #FoodRevolution isn’t over yet! You still have 6 days left (deadline is Sunday, May 29th at midnight EST) to enter our two Food Revolution contests.

Here’s how!

1. Join Jamie Oliver on the app and share recipes and tips that have saved your life using #FoodRevolution. Every tagged post counts as an entry to win an autographed copy of Jamie’s new book.

2. Once you share, invite 3 of your friends to join the Revolution on Foodstand—each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen.

A big congratulations to last week’s Brooklyn Kitchen prizewinner @mr_good_food for inviting a friend to Foodstand, and the winner of Jamie’s new book, @Lulu, for her spring garlic #FoodRevolution post! Keep up the good work, and stay tuned for next week’s final winners. It could be you!

EAT & DRINK


ROAST CHICKEN WITH POTATOES & CARROTS by Jamie Oliver

chicken_jamie_oliver_foodstand_food_revolution

INGREDIENTS

1 pound carrots
1¼ pounds potatoes
1 head of garlic
5 sprigs of fresh rosemary
olive oil
3½-pound whole higher-welfare chicken
1 lemon
5 sprigs of fresh thyme

METHOD

Preheat the oven to 425°F. Scrub, trim and halve the carrots lengthways. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting pan.

Break the head of garlic into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the pan. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.

Rub the chicken all over with a pinch of salt and pepper, and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the pan, on top of the vegetables.

Reduce the oven temperature to 400ºF, then add the chicken and roast for 45 minutes. Carefully remove the pan from the oven, use tongs to turn the vegetables over, then spoon any juices from the pan over the chicken.

Return the pan to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the pan to the oven, cook for a little while longer and repeat the test.

Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed. Cover the chicken with a layer of aluminum foil and a dish towel, then leave to rest for 10 to 15 minutes.

Using a sharp carving knife, cut up the chicken, then serve with the roasted veggies. Delicious with a green salad on the side.

Serves 4; Ready in 1 hour 45 minutes


FALENTIL by debspots

falentil_debspots_food_revolution_foodstand_famie_oliver

INGREDIENTS

1 cup lentils
1 sweet potato
1 celery rib, minced
1 scallion or 2 fat, wild chives, sliced thinly
1 large jerusalem artichoke, diced (optional)
3 tbs olive oil
1/3 cup panko, regular or gluten free
1/4 cup salted toasted almonds
cumin, to taste
cayenne, to taste
salt and pepper

METHOD

If you have time, brining lentils improves their flavor and texture. Then cook them in simmering water until they are tender: 5-7 minutes of they’re brined, 15-20 if not. Drain very well.

Cook the sweet potato in the microwave for 6 minutes or conventional oven for 50-60 minutes, until very soft.

Sauté the scallion or chives, celery, and jerusalem artichoke, if using, in 1 tbs. of the the oil for 5 minutes or so, until the vegetables soften.

Place the almonds in the bowl of a food processor and buzz until finely ground; stop before you make almond butter. Add the remaining ingredients and process until everything comes together in a mass and is uniformly pulverized. It’s ok if you have some texture, but you don’t want whole lentils or big chunks of veggies. You’ll want to stop and scrape the bowl a few times. Taste for and adjust seasoning.

Scrape this lovely paste into a big bowl, cover, and refrigerate for at least an hour and up to a day. Form into 9 patties, roughly 2 inches across and ¾ inch thick.

Preheat the oven to 350°. Heat the remaining 2 tbs. oil in a heavy, large, nonstick skillet. Cook the falentils over med-high heat until browned, about 5 minutes; flip and brown on the second side. Slide the pan into the oven for 15 minutes until the patties are heated through. Serve immediately, or refrigerate and reheat in a conventional or microwave oven—they reheat beautifully!

There are so many ways to serve these. They’re great with traditional falafel accompaniments like hummus, tomatoes, olive oil, lemon, lettuce, pita… Or you could treat them like a burger—top with mayo, ketchup, mustard, tomato, onion. Or try them with Tzatziki or Tahini Sauce with Herbs.

Makes 9 falentils, serves 4 as a main course.

Behind the Plate

BEHIND THE PLATE: DANIEL NOWLAND

May 19, 2016
Photo credit: Matt Monroe for Jamie Magazine

Photo credit: Matt Monroe for Jamie Magazine

Daniel Nowland is the Head of Technical at Jamie Oliver Ltd. What does that mean? (We had to ask too.) Basically, anything involving food values, ethics and sourcing is Daniel’s domain—he develops Jamie’s Food Standards, and implements them. So he helps spread the sustainable, good-food word across the world!

You can help spread the good-food word, too—tomorrow is Food Revolution Day! Join Foodstand at the farmers market for our Jamie Oliver recipe demo. Can’t wait to see you there.

Tell us about what you do at Jamie Oliver Ltd.
My role is to manage Jamie’s food values, which affect how we run our business as well as set the tone for engaging with other organizations. The role involves a lot of learning, as the issues affecting our food systems continually evolve. I also then help to ensure we are in line with our own values, across everything we do.

How do you define good food?
I’d say it’s food that has been responsibly produced and responsibly consumed. Good food can include the basic nutrients we need to be healthy, as well as the pleasurable, less healthy stuff that keeps us smiling.

What does a Food Revolution mean to you?
I think it’s that moment of realization for people that good food is better for everyone, including the planet and the producers. It’s where people wise up to the dangers of too much cheap, processed food, and discover the benefits of consuming food more responsibly.

What does the food world look like post-revolution?
It is simply where people make well-informed choices about the food they source and how they consume it. Consumers will understand that price and value are very different things. Transparency in supply chains will allow consumers to select foods based on their values, tastes and quality. Consumers won’t be mislead or sucked in by multimillion dollar marketing campaigns for food that will slowly kill them and the planet.

What’s the most rewarding aspect of your job?
Knowing that my job is to help drive positive change, and seeing the influence we can have with Jamie behind us. Working for a business with a real sense of purpose is an honour, and something that I never take for granted. There are few businesses in the world that genuinely put responsible behaviour and ethics at the heart of what they do.

What are the personal beliefs you have on the overall food system that make their way into your everyday business (e.g., curbing food waste, sustainable sourcing, local sourcing)? Do tell.
For me it is about animal welfare and livestock systems. My most memorable day as a food science student was when I visited a slaughterhouse for the first time. It’s where the penny dropped in terms of how animals we observe on farms are linked to the products on our supermarket shelves. It sounds silly, and kind of obvious, but it’s not until you see a large animal being slaughtered, and the process involved, that you fully appreciate the scale of the systems behind the supermarket meat aisle.

It did not put me off meat, but it made me very aware of what I was buying. I went on to work in the meat industry after graduating, and was aware that animals were living and dying in order for me to eat well, and to pay my mortgage. The compassion I gained working in this sector is something I have definitely brought to the Jamie Oliver business. I have helped to define standards for good animal welfare which we use internally, as well as spread through our relationships with other organizations.

If you had to make a food resolution this year, what would it be?
I believe me and my partner are in a good place already with the food we buy, cook and eat. We cook from scratch as much as possible and now make all of our own bread. However, I travel a lot, and therefore rely on food service in train stations, airports and hotels. I need to find ways to eat better food when I’m away from home. It’s really hard to make responsible choices when you don’t have your kitchen anywhere close. It’s really frustrating that food service doesn’t have the same level of transparency on things like animal welfare as the retail sector does.

What are Jamie’s sustainability practices?
We have a set of food values which include Ethical Buying, Environment and Waste as key topics. We believe when responsible practices occur in all three of these areas, we are helping to improve the sustainability of our food. Our Ethical Buying policy ensures all animal products in our business are from “higher-welfare” sources and our seafood is responsibly sourced. Our values in these areas not only determine how we run our business, but they also shape the work of our foundation, and our campaigning.

Food issues have barely made it into the race for President. If you could ask the future President to consider a food issue that needs to be addressed, what would it be?
Gosh… I could write a very long list! If I had to pick one, it would be to regulate the environmental footprint of livestock. i.e. incentivise producers to focus on more sustainable methods of rearing livestock, and discourage the mass production of low quality proteins, as the long term effects they have on human health, environment and sustainability are horrific.

If you could get the general population to change ONE aspect of their eating habits, what would it be?
Eat less meat, enabling you to buy better when you do.

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What’s one of your first (and most memorable) interactions with food?
I was obsessed with TV cookery shows as a kid, and was never really interested in kids TV. I would then beg my mum to let me cook our family meals so that she could have the night off. By the age of 14, me and mum were sharing all of the cooking in our household, and generally all sitting and enjoying meals together as a family. I loved to be the one providing nourishment for my family through good food, although my early cooking was really basic (mainly putting things from the freezer into the oven!).

I remember working in a Fish and Chip shop on Tuesday nights as a teenager when Jamie Oliver’s “The Naked Chef” first appeared on TV. I was hooked and would end up getting orders wrong as I was more interested in the 14 inch TV I was watching. I’m not sure what I was more in love with, Jamie himself or the food he was cooking! I dreamed I would meet him one day, but never imagined I would end up working directly for him.

Not everyone has access to farmers markets or a wide variety of fresh, sustainable produce. What does Jamie recommend for those with limited resources?
We’ve never suggested that farmers markets are the only option for responsibly produced foods. Supermarkets stock some fantastic food too, but you need to be able to tell it apart from the rubbish they can also sell. Using supermarkets, but avoiding the poor quality processed foods is a good way to shop. Base your shopping on whole fruits, vegetables and quality meat and fish. Always read labels on meat, fish, eggs and dairy, and go for products certified for higher-welfare or sustainable sourcing.

If you weren’t doing what you’re doing, what would you be doing?
If I wasn’t wrapped up in the food industry as seriously as I am now, I would have liked to be running my own small cafe somewhere. I’d love to be working in a food environment and working closely with the general public. I would of course be championing only responsibly produced food! A cafe with a view of the sea would definitely be a bonus.

Who is one famous person, dead or alive, that you want to share a meal with? And where?
A few years ago I’d have said Jamie Oliver, but I’ve done that many times now! I would love to have dinner with John Cleese. He is a comedy hero of mine, and I’d love to spend the whole evening talking about Fawlty Towers. (It’s a British comedy about a small chaotic hotel made in the 1970’s). Ideally in a good British country pub drinking beer and eating a beef and ale pie.

What’s your favorite meal-on-the-go?
My favourite food-on-the-go is a burrito from Chipotle. I get the chicken burrito in the UK, or the Tofu Sofritas if I’m in the US!

What’s always in your fridge? What do you use it for?
My fridge trick is to always keep the drained fat from bacon or sausages in a jam jar in the fridge door. I then use it for sweating vegetables or making pasta dishes, as it gives a lovely salty, smoky depth to food, without having to add any actual meat.

What was your biggest #foodfail?
My biggest #foodfail was when I was working as a chef in a pub in my teens. I was serving a roast beef lunch to around 100 guests after a wedding. I had miscounted the plates and servings, which meant around 10 guests never received any meat. The bride was in tears and blamed me for ruining her wedding. The groom was so angry a fight nearly broke out too. It was a day I was glad to put behind me.

Favorite meal?
Aside from lovely British food, my favourite food is traditional Greek. I spent all of my childhood summers in the Peloponnese, which is the Southern mainland of Greece. There the food is very local, seasonal and extremely fresh. My most favourite meal is a simple Greek salad, crusty bread and fresh fish. Whilst I’m tempted to keep it a secret so that it never becomes too busy, this place is probably one of the best spots on earth to enjoy a Greek salad, local table wine and fresh fish whilst looking out to the Aegean Sea!

Your good food wish?
Think about every item of food you buy. Every purchase of food is a vote for the system it came from!

Features Recipes

Where you NEED to be this week

May 16, 2016

FOOD REVOLUTION WEEK —TIME TO KICK INTO ACTION

Food Revolution Day is this Friday, May 20th! How are you going to celebrate to help Foodstand and Jamie Oliver fix the food system? Join us at our Food Revolution Day events all week long to celebrate IRL (in real life)!

Tonight, Monday May 16th, it’s Foodstand’s Good Food Spotlight. Tomorrow, Tuesday May 17th, we have the one and only Michael Moss at Food Film & Book Club discussing his #1 NY Times Bestseller Salt Sugar Fat. Not in New York? You can host your own FB&FC event! And Friday, May 20th—Food Revolution Day we’ll be streaming live from the Union Square Greenmarket doing a special Jamie Oliver recipe demo. Stop by, say “Hi!” and be entered to win prizes!

A big congratulations to last week’s Brooklyn Kitchen prizewinner @cedric for inviting a friend to Foodstand, and the winner of Jamie’s new book, @munchiemummy for her cooked lettuce #FoodRevolution post! Keep up the good work, and stay tuned for next week’s winners!

EAT & DRINK


VEGGIE NOODLE STIR-FRY by Jamie Oliver

veggie_noodle_stir_fry_foodstand_food_revolution_jamie_oliver

INGREDIENTS

8 ounces thick flat rice noodles (rice sticks) or chow mein-style egg noodles
1 red onion
2 cloves of garlic
2 inch piece of fresh root ginger
1/4 of a bunch of fresh cilantro
1 small head of broccoli
1 red or yellow bell pepper
12 ounces firm tofu
1 carrot
optional: 1/2 a fresh red chile
3/4 cup raw cashew nuts
vegetable oil
4 ounces snow peas
4 ounces baby spinach
2 limes
Asian sesame oil
low-salt soy sauce

METHOD

Cook the noodles following the package instructions, then drain and refresh in cold water (this stops them from over-cooking) and place to one side.

On a cutting board, peel and thinly slice the onion, then peel and finely chop the garlic. Peel the ginger using a teaspoon, then chop into matchsticks.

Pick the cilantro leaves and finely chop the stalks. Cut the broccoli florets off the stalk, halve any larger florets, then thinly slice the stalk. Halve the bell pepper, scoop out the seeds and pith with a teaspoon, then slice into strips.

Cut the tofu into rough ¾ inch cubes. Using a vegetable peeler, peel the carrot lengthways into long ribbons. Trim and halve the chile lengthways (if using), then run a teaspoon down the cut side to scoop out the seeds and white pith. Thinly slice at an angle, then wash your hands thoroughly.

Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly. Tip into a small bowl.

Place the wok or pan back on high heat and drizzle in 1 tablespoon of vegetable oil. Add the red onion, garlic, ginger and cilantro stalks, then fry for 2 minutes, or until lightly golden, stirring regularly.

Throw in the broccoli, bell pepper, tofu and snow peas, and fry for 2 minutes, stirring regularly. Stir in the spinach and let it wilt, then add the noodles and carrot ribbons. Toss well for a minute to heat through.

Squeeze over the juice from half the lime, add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce, then toss to coat. Sprinkle over the sliced chile (if using), toasted nuts and the reserved cilantro leaves, then serve with lime wedges for squeezing.

Serves 4; Ready in 30 minutes

 


PARSNIP COCONUT CREAM SOUP by irobbedafarmer

parsnip_coconut_soup_foodstand

INGREDIENTS

6 medium diced parsnips
2 cloves of garlic
1 cup diced sweet onion
1 can organic coconut milk
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon grated ginger—add more if you like it with a stronger kick
1/3 cup olive oil
Salt and pepper
5 cups water

METHOD

Preheat oven to 400 degrees where parsnips will roast for 20-30 minutes until soft, but not burnt.

Bring a cast iron pan to medium heat, add olive oil, onions and garlic. Stir for about a minute until the garlic and onion are getting soft but not browned. Add parsnips, turmeric, cumin, salt and pepper and stir until all are mixed well.

When parsnips are ready, put them in a blender with the five cups of water. Blend until soft and smooth, then transfer to the heated pan. Add the coconut milk and ginger. Stir until all is mixed well and let it simmer for about 5 minutes.

Ready to serve! You can garnish with snap peas or cilantro to give it a green kick!

Behind the Plate

BEHIND THE PLATE: MICHAEL MOSS

May 11, 2016
michael_moss_salt_sugar_fat_author_foodstand_behind_the_plate

Photo credit: Daniel Sheehan

Michael Moss is a Pulitzer Prize-winning investigative reporter who has most recently developed an important and successful career writing about health, marketing, policy and corporate interests relating to the food industry. His illuminating book, Salt Sugar Fat: How the Food Giants Hooked Us, is a #1 New York Times bestseller and a must-read. In fact, Michael will be joining Foodstand’s Food Book & Film Club to discuss the book on Tuesday, May 17th—please join us!

How do you define good food?
It’s all good to me. Seriously. Well, maybe not okra, just because my mom made a pretty slimy version that still sits in my 8-year-old memory bank. And maybe not soda, which I’ve pretty much written off as pure evil. But just last week I made a cake for my 12-year-old’s birthday, and it was all salt, sugar and fat. And yesterday, I wolfed down some potato chips, also salt, sugar and fat (the sugar in the form of potato starch that our bodies convert to glucose.) For me, the issue is controlling that stuff rather than letting it control me. So day in and day out I’m looking to eat food that I cook from scratch, lots of vegetables (with the above mentioned exception) grown by farmers and farmhands who are fairly compensated, meat from animals that are treated as kindly as possible before they have one really bad day, and I try to keep a damper on the raging bliss point for sugar that both my boys have because they are kids.

Do you think big food can be part of a better food future?
No. Well, yes, but indirectly. The Food Giants have never been good at true invention. About the last thing they invented, in fact, was instant pudding, and that happened only because the company panicked that it was going to get beaten at this by a competitor. Their idea of a new product is one with a new package color. What they can do is buy up small start-ups that do invent stuff, and it’s these little entrepreneurs who are now racing to reinvent processed food to be low-cost, convenient, tasty and actually good for you, too. So if the Food Giants are smart, they’ll buy the best of these entrepreneurs and hopefully won’t ruin them by scaling up.

What was your biggest challenge writing Salt Sugar Fat?
Cravings. I’d be spending time talking to the guy who figured out why potato chips are so irresistible, and it would take all the effort in the world to resist grabbing a bag for myself and pigging out. Just the talk, and extraordinary science the companies use, would send the reward centers of my brain into overdrive. (Once I finished, however, things changed, and now I can walk through the grocery store and just laugh at those chips, knowing all that goes into their design and marketing, which oddly enough empowers me to make smarter decisions about what to buy.)

What first inspired you to write about health and food?
A couple of FBI agents and a really smart editor at the New York Times. In 2008 I was in Algeria reporting on militants there when the agents showed up at the paper in Manhattan, looking for me. Since 2005 I had been traveling to Iraq, tormenting the Pentagon for failing to equip American soldiers with body armor, and then reporting on how the war was empowering terrorists to recruit new help, which the agents said had landed me on an Al Qaeda hit list. I hustled back to New York, and right into another war, this one over food. My editor, Christine Kay, had spotted an outbreak of salmonella in peanuts processed at a factory in southern Georgia that were sickening thousands of people, used by a $1 trillion processed food industry that had lost control over its ingredients, and Christine recognized this for the huge story it was. A year later, after investigating the industry’s shoddy handling of hamburger, I started looking at three things the industry intentionally adds to its products with huge repercussions of public health, namely salt, sugar, and fat.

Talk a little about “bliss point”—what is it? And how did you react when you first heard the term?
Well, as the food scientist who coined this expression, Howard Moskowitz, said, “What are you going to call it, `optimum sensory liking?’ ” You have to love the language the processed food industry uses to describe its efforts to maximize the allure of its products. Its people talk about “engineering” products to be “craveable,” “snackable” and have “more-ishness.” And the bliss point is right in there. It’s the perfect amount of sweetness, not too little and not too much, that sends us over the moon and their products flying off the shelf, and when I first heard Moskowitz describe this, I was sort of blasé. I mean, well of course the industry does this. We are creatures born to love sugar. Just look at our taste buds. The ones that like sweet are all over the tongue.

Do you think it’s possible to reset America’s bliss point?
The problem with the bliss point and sugar is not that industry has perfected the sweetness for cookies and ice cream, things we know as sweets and should be treating as treats. The problem is that the industry has marched around the grocery store adding sugar to, and engineering bliss points for, things that didn’t used to be sweet. So that bread now has added sugar and a bliss point for sweet. Some yogurts came to have as much sugar per serving as ice cream. And pasta sauce, forget about it. Some brands ended up with a couple of Oreo cookies worth of sugar in a tiny half cup serving, and what that has done is create an expectancy that everything we eat should be sweet, which is a problem especially for those little walking bliss points for sugar called kids when you drag them over to the produce section and try to get them to eat some of that okra. Instant rebellion.

 

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What’s the most rewarding aspect of your job?
I’m first of all a reporter, and so I still get a big kick from crawling inside the underbelly of the processed food industry to discover some new, totally surprising scheme on its part to get us to not just like its products, but to want more and more. But I’m also spending time these days working on my speaking, with some pretty good success, and so I’m having great fun holding an audience captive for an hour or more, telling my food story, and the most rewarding moment is when someone tells me the book or the talk has changed their life.

Are you making a food resolution this year?
Not to make tacos for dinner more than twice a week. My kids are actually pleading for this. My wife is working long hours, so cooking has fallen to me, and boy is it hard to go week to week without boring the shit out of the family with the same old recipes.

Food issues have barely made it into the race for President. If you could ask the future President to consider a food issue that needs to be addressed, what would it be?
What do you mean barely? Didn’t Cruz say he loved eating cheese on cheese? He would have been perfect for the dairy marketing schemes I wrote about that tripled our consumption to 33 pounds a year on average by moves like stuffing cheese in the crust of pizzas. And Clinton recently came out for the soda tax, which I’ve come to like. I’d ask the now-presumptive Republican nominee to champion the use of smarter marketing practices by the produce industry to sell more vegetables, and thus nudge us all toward better health. Didn’t he hear they were all aphrodisiacs?

If you could get the general population to change ONE aspect of their eating habits, what would it be?
I can tell you what one Food Giant’s chief technical officer did when he blew out his knee and could no longer run marathons to burn off calories. He stopped eating his company’s own products, cold turkey, knowing that he was one of the many of us who couldn’t stop eating snacks until the whole bag was gone. He also stopped consuming calories in liquid form, that is drinks, which I think is really interesting. I’m trying to do the same, and thankfully everyone knows that wine and beer don’t have calories.

What’s one of your first (and most memorable) interactions with food?
I was a latchkey kid at age 10, and loved to come home to strawberry Pop Tarts. Then just a while ago, I was visiting the secret R&D facility of Kellogg’s in Battle Creek, Michigan, where way off in the corner someone was cooking up a huge batch of Pop Tarts, and wow, the aroma wafted over and took me right back to childhood. It’s incredible what those memories can do.

If you weren’t doing what you’re doing, what would you be doing?
Taking pictures. In a war zone. I was so glad I went to Iraq as a reporter, not a photographer, because they have to shoot while the bullets are flying and that’s totally addictive. It was hard enough for me to give up reporting on war, and I wasn’t even a war reporter, but rather just dabbling.

What’s always in your fridge? What do you use it for?
I’m a little nuts about sourdough bread these days, so in my fridge is a starter, and in the freezer is a variety of flour. Friday night after family movie time I’m usually in the kitchen plundering the starter for a Sunday bake.

What’s your favorite meal-on-the-go?
Lately, walking down the street, I like a nice handful of pistachios in the shell.

How have your eating habits changed since writing the book?
Not terribly. We started eating better in my house when my now 16-year-old son was born, thinking that was one thing we could do to avoid ruining him. More recently, after reporting on some shocking experimentation undertaken by the Department of Agriculture to make farm animals more profitable at the expense of their well-being, I’m pretty ruined even for taco trucks unless I know the chicken or ground chuck is not industrial and instead comes from animals the USDA hasn’t ruined.

Sugar, salt, and fat continue to be at the forefront of food discussion—e.g. “sugar is the new fat, fat is the new delicious…” What are your reflections on the book given the current environment?
I love that “salt sugar fat” has become a thing. But I have a confession. As much as I focused on them, and the industry’s own deep reliance on them has been getting us into trouble, the solution is not to just dial back on salt sugar fat, which all the Food Giants are now racing to do, concerned about losing the trust of consumers. The biggest way to better health, nutritionists tell me, is getting more vegetables and other good stuff into your mouth, which the companies have lots of trouble putting into their products.

Your good food wish?
That we should all be so lucky as to be in love with food and with eating.

Features Recipes

GET UP STAND UP

May 9, 2016

INVITE YOUR FRIENDS AND GET INTO THE KITCHEN

The Food Revolution is underway! As you know, this month we’re partnering with Jamie Oliver’s Food Revolution Day to do our part to fix the food system. You’ve been showing us your #FoodRevolution posts on the Foodstand app, but there’s power in numbers—so why not bring some friends?!

Invite 3 friends to join the Revolution on Foodstand! Each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen. Help your friends take charge in their homes and kitchens, and inspire them to cook a meal to fight back—have them join today to get a starter pack of recipes and tips from Jamie and Foodstanders.

A big congratulations to last week’s Brooklyn Kitchen prizewinner @MelissaSteward for inviting a friend to Foodstand, and the winner of Jamie’s new book@carpe_deli, for her Tropical Maracuja Ice Cubes #FoodRevolution post! Keep up the good work, and stay tuned for next week’s winners!

 
 

EAT & DRINK

 


MINESTRONE SOUP by Jamie Oliver

minestrone_soup_food_revolution_foodstand_jamie_oliver

INGREDIENTS

1 clove of garlic
1 red onion
2 carrots
2 stalks of celery
1 zucchini
1 small leek
1 large potato
1 x 15-ounce can of cannellini beans
2 slices of higher-welfare smoked bacon
olive oil
½ teaspoon dried oregano
1 fresh bay leaf
2 x 14-ounce cans whole peeled tomatoes
4 cups organic vegetable broth
1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
4 ounces whole wheat pasta
optional: ¼ of a bunch of fresh basil
Parmesan cheese

METHOD

Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and zucchini, then add the vegetables to a large bowl. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into ½ inch slices. Add to the bowl.

Scrub and dice the potato. Drain the cannellini beans, then set aside. Thinly slice the bacon.

Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the bacon and fry gently for 2 minutes, or until golden. Add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally. Add the potato, cannellini beans and canned tomatoes, then pour in the vegetable broth.

Stir well, breaking up the tomatoes with the back of a spoon. Cover with a lid and bring everything slowly to a boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…

Remove and discard any tough stalks bits from the greens, then roughly chop. Using a rolling pin, bash the pasta into pieces while it’s still in the package or wrap in a clean tea towel.

To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.

Add a splash more broth or water to loosen, if needed. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of whole wheat bread, if you like.

Serves 8; Ready in 1 hour 20 minutes

 
 


ROASTED ASPARAGUS WITH LEMON, CHORIZO AND FETA CHEESE by gingerandchorizo

food_revolution_foodstand_jamie_oliver_asparagus_chorizo_lemon_recipe

INGREDIENTS

600g (21 ounces) asparagus, snap off the woody ends (save for stock if you like) and peel the end of the stems (optional)
1 un-waxed lemon, thinly sliced
8-10 slices of chorizo
50g (just under 2 ounces) feta cheese
A handful of whole raw almonds
Salt and pepper
Olive oil
Fresh mint leaves (optional)
serving ideas:
on its own
on top of grains like quinoa or millet
filling for baked sweet potato (or potato)
in wraps
on sourdough
with mixed leafy salad

METHOD

Preheat the oven to 200 degrees celsius (390 F).

Arrange the asparagus (in one layer) on a baking sheet lined with parchment paper. Give a good few twists of pepper. Lay the lemon slices on the asparagus and then drizzle a good glug of olive oil. Bake in the oven for about 20 minutes (depends on the size of your asparagus—if they are thin ones, minus 5 minutes roasting time) then add the chorizo slices. Bake in the oven for another 5 to 8 minutes or until the sausage turns crispy.

While the asparagus is roasting, toast the almonds in a dry frying pan on low heat until they are lightly toasted and aromatic, about 5 minutes. Transfer the nuts to a cutting board and roughly chop.

When the chorizo is nice and crispy, remove the tray from the oven. If you are serving it straight from the tray then crumble feta cheese on top and sprinkle over the chopped almond. Season with salt if needed. Alternatively, transfer the asparagus, lemon and chorizo to a serving platter (or individual plate) before adding the cheese and nuts. Serve immediately.

Serves 2

Behind the Plate

BEHIND THE PLATE: BARRY BENEPE

May 6, 2016

 

There was still a little chill in the air the day Foodstand’s Summer Rayne Oakes (@sugardetoxme) sat down to interview Barry Benepe. They agreed to meet at the Union Square Greenmarket on a Wednesday—one of the busiest market days of the week (~300,000 walk throughs in a given day) —and spend a good forty minutes talking about how it all came to be. It is the Greenmarket.

Barry, who was an urban planner in the 70s, went on to spearhead urban revival throughout New York City by ushering in the creation of our city’s Greenmarkets as a way to connect urban dwellers to surrounding farms. So in a way, you can say that Barry is the Father of NYC’s farmers markets. That’s how Summer introduced him to those who stopped by Foodstand’s demo booth at the market when Barry paused to thank Summer for the interview. Rest assured—the people there were genuinely starstruck, particularly because the 50+ Greenmarkets and 15 Youthmarkets in the city have become a fixture for many-a-people’s daily or weekly shopping habits. Here’s how it all began:

Why did you go with “Greenmarket” vs. the more traditional “farmers market”?
We talked to the city law department and consumer affairs and we wanted to have them say the “farmers market”. To do it legally they had to be farmers selling farm produce. They wouldn’t do it until city council passed a law. So we couldn’t go farmers market and then had to explain what a Greenmarket was—from the farm to table. You are really dealing with farmers—buying from the farmers. It used to be the farmers that sold, and it wasn’t until recent years that they began hiring city people. Even now, the farmer has to be there a certain number of days in the year.

Who was initially buying [from the market]? Ordinary citizens? Chefs?
Everyday people. Not chefs. Danny Meyer from Union Square Cafe said he located here because the market is here. He is devoted to local produce. That was the beginning of chefs shopping here, and I believe they pay retail prices when they shop here. I think there are at least 70 chefs that shop here now, if not more.

How often do you cook for yourself at home?
All the time. I love cooking for myself. I’m totally inventive. I love food. I love leftovers especially! One thing I do: I never repeat a meal.

What were the problems that you were looking to solve when you came up with the idea for creating a farmers market in New York?
I was a planning consultant and I hired a man named Bob Lewis… I had developed a zoning map that was unique. Up until that point, zoning maps were flat. I had a sense of the larger picture of land and how it was used.

While Bob and I were working with our clients, we saw the lack of attention to farming. That led Bob and me to discuss how we could help farmers save farming. The other thing that was obvious to us was that the quality of food in our stores was terrible! In August when peaches are ripening in Long Island, they weren’t appearing in New York. They were hard and green and from California or somewhere else. There was no sense of food taste, smell or handling—everything was wrapped in shrink wrap. We didn’t have a sense of real food. We wanted to link the sense of a farm economy with a concept of nutrition and enjoyment of eating food.

Also, I grew up on a farm. My father bought the farm in 1938 when I was 10, and as I became a teenager, I worked on the farm. I helped harvest, package and deliver the food to market which was usually an auction block. Or canneries for tomatoes and freezing plants for food to be frozen. None of it was shipped fresh. Occasionally my brother would drive to the market in Baltimore or maybe in New York to sell wholesale by the basket, but generally none of our food wound up fresh on anyone’s table.

Was there anyone running something equivalent to a farmers market at the time—whether in the city or otherwise?
The city of Rochester was running a successful farmers market program run by the Chamber of Commerce. And they did it because they wanted to bring business downtown. Business was suffering and they thought a farmers market would do it, and they were correct.

The woman who was head there, Susan Snook, was very generous with information and helped us get started. Bob also read about Richard Po who was part of Williams Farmland Preservation. Richard Po gave us a cash contribution of $800 to go out and raise money. At that time I did a feasibility study for the city to do a farmers market. We went to a couple of foundations—the Kaplan family (part of Welch’s Grape Juice) made a donation, and America the Beautiful Fund to bring life to city spaces.

Any stories of farmers markets in the city before yours?
Well, when I was looking for farmers, I came upon a farmer by the name of John Monaghan who I was told used to farm in Queens. He was a man in his eighties—and don’t forget this was in 1976. And he told me that he remembered being a young man in his 20s and coming to sell at the foot of the Queensborough Bridge. I looked this up in the 1911 Bureau Farmers Report and there was a farmers market there that only allowed the farmers to sell as a retail market. He said when that market opened, he would come across on the ferry. And that he was the first farmer on the bridge ever. I had this confirmed in an article on the 100th Anniversary of the bridge in the New York Times. I thought it was an interesting story that we were coming back to that origin, to that place, where the first market opened.

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Where did the farmers come from for the Greenmarket?
Bob went to the county agents and cooperative extension agents in NJ and NY because they already had a list of farmers with farm stands and pick-your-own and things like that. These were farmers who were used to retailing. But they were very suspicious about coming in. Ocean County, NJ is just across the harbor—not one farmer from Ocean County was interested in coming. One made the comment, “Yeah we’re going drive our trucks home with empty pockets.”

They thought that somehow the mafia would control things. And that was a real fear because the waterfront was controlled by the mafia and they controlled everyone with a truck. They held people up, and took money from them—New York was a crime city. That was mainly in the 40s and 50s, and we were far from that time, but there was still suspicion about New York.

So it took some heavy convincing. What did he ultimately do?
Bob spent time on the phone reaching out to them. So that summer, we opened three markets—59th Street first. We handled publicity and got responses from three major TV channels. They wanted to cover the market—it would appear at the end of the major news. The news was bad back in the 70s and this was the “good news” at the end of the show. People were calling City Hall asking where the farmers market was, but City Hall knew nothing about it! It took time to educate the city that we were working there.

How was the Union Square Farmers Market formed?
We were asked if we would come down to Union Square; they were trying to revive the area. They had prepared a plan for Union Square that showed a tennis court where the market is, and I said, “Change your plan; take the tennis court out and have a farmers market,” which they did. And they also took charge in getting the permits that we need.

What was the area like?
Oh, this was a BAD area, all the stores were closed, and they were trying to use us as a mechanism to turn the area around. And so when we started, it was a dismal area. And people didn’t want to shop there.

How many farmers were you able to convince to showcase at Union Square?
We had at least 12 farmers, and grew to 18. We had 9 on each side on 59th Street. It was Saturdays only to start and didn’t go to the end of the day, but we had around 2,000-foot traffic. The farmers did well.

Did you go back to your original farmers?
I think in general, the farmers from 59th Street did both locations. Some of them are still around and can probably tell you—S & SO Produce Farm. Not only the same farmers came down but when we broadened Union Square to additional days—we went from Saturday to Wednesday and then we later added a Friday and a Monday—the same farmers kept on coming in and no other farm could gain access to the Monday markets. So we said Monday is only for new farmers. We had a lot of organic growers who couldn’t get into the other markets or didn’t know about them.

What were the rules of the farmers market—if you had any to start?
We were in the process of developing rules. The first day we opened at 59th Street, one farmer came in with toys, and another came in with bananas. I asked the guy, “What’s up with the toys?” He said, “Well, they were up in the attic, so I thought I’d bring them down.” So we nixed things outside of produce to start. Then the other rule became: you had to grow your own, but could buy 25% locally. That rule I think still holds. We started with fruits and vegetables, and then we started to move into dairy products, eggs, butter, and meat.

How were you advertising in the city?
My children worked with me in the Greenmarket and we made t-shirts in the first year. Signage was important. We tried a banner across 2nd Avenue where 59th Street location was, and we had it very high, but a big boom truck ripped it down, so we gave up on that. We got permission to put up signs on the poles.

What food issue do you want to see put back on the political agenda?
I would like to see all the stores sell food directly from the farmers.

So all local all the time?
I want to see the Greenmarket go out of business because all the stores go local.

What’s a good day at the farmers market?
Here [in Union Square] $3,000 or more. People who shop in the market often don’t shop for price (even though we might be cheaper). First of all, people shop from their favorite farmers. Also, they like the choices. We have 50 varieties of lettuce! You can’t find that in the supermarket.

What’s your local farmers market?
Abingdon Square Farmers Market. Usually on Saturday we go there first and get some of the heavy stuff, and then come here to Union Square. I need to get the dairy products here, the milk and things. Flatbreads we can get here.

What is your biggest #foodfail?
That’s funny. The one that failed also succeeded. Chocolate soufflé. The first one I made was perfect. The second one I made collapsed. I don’t know what I did wrong, but still ate it. The other thing I failed at was cooking roast beef for Colette Rossant, an acclaimed food writer and critic. And it failed when she came—I didn’t realize I put in a frozen piece of meat. So after two hours, when it was supposed to be done, it was still hard! I forgot to thaw it out the day before.

Any great restaurants you particularly like in the city?
One restaurant just opened a block from my house called Bespoke Kitchen. Judith, my wife, introduced me as the founder of the Greenmarket and the chef and team were so excited to talk about food. When the bill came out it said, $0.00, and the food was just magnificent. We have gone back, and they came with a huge amount of food. I took enough food home for five more meals. Another restaurant we love to go to is the restaurant in the Jane Hotel—Cafe Gitane. Seeing the sunset come through the windows over the Hudson… very beautiful. And they are very nice people. They do Moroccan cuisine there which is really good.

What are some good food tips?
One little thing I’ll do is use beet juice to cook carrots because it deepens the orange of the carrots. It’s fun. With greens, I use apples, raisins and nuts sometimes. One thing I particularly love to do are omelets. I beat the whites up separately and then add the yolk to it. I like to use a lot of ingredients.

How are you involved with the Greenmarket today?
As a customer!

Features Recipes

YOU SAY YOU WANT A REVOLUTION

May 2, 2016

food_revolution_day_jamie_oliver_foodstand

FOOD REVOLUTION DAY WITH JAMIE OLIVER AND FOODSTAND

This month, we’re partnering with Jamie Oliver’s Food Revolution Day to do our part to fix the food system. We know hyper processed food makes our communities and our planet unhealthy, but we can take charge in our own homes and kitchens, and cook a meal to fight back. It’s not always easy, so all month long, we’re challenging you to share your best kitchen tips and recipes using #FoodRevolution to help us all get in the kitchen more often. Join today and get a starter pack of recipes and tips from Jamie and Foodstanders to help you master the kitchen.

How can you participate?

1. Join Jamie Oliver on the Foodstand app and share recipes and tips that have saved your life using #FoodRevolution. Every tagged post counts as an entry to win an autographed copy of Jamie’s new book.

2. Once you share, invite 3 of your friends to join the Revolution on Foodstand—each friend you bring to Foodstand enters you to win.

3. Meet at a Food Revolution Day x Foodstand event! We’re celebrating around the country, all month long. Our next event is in everyone’s backyard—it’s online! We’re co-hosting a Twitter chat with CSPI and Moms Rising, talking about all things sugar. See you there!

EAT & DRINK

 


SALMON & PESTO-DRESSED VEGGIES by Jamie Oliver

salmon_pesto_veggies_jamie_oliver

INGREDIENTS

1 1/4 pounds baby white potatoes
8 ounces fine green beans
8 ounces broccolini
4 x 5-ounce salmon fillets, scaled and pin-boned, from sustainable sources
olive oil
1 lemon
For the pesto:
3 tablespoons pine nuts
1/2 a small clove of garlic
2 ounces fresh basil
extra virgin olive oil
1/2 ounce Parmesan cheese
1 lemon

METHOD

To make the pesto:

Place a small, non-stick frying pan over medium heat, tip in the pine nuts and toast until very lightly golden—keep them moving so they don’t burn, then place in a small bowl and put to one side.

Peel the garlic, then place in a pestle and mortar with a pinch of sea salt. Pick and tear in the basil leaves. Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl.

Add 2-3 tablespoons of extra virgin olive oil—you need just enough to bind the pesto and give it an oozy consistency—then finely grate and sir through the Parmesan.

Add a squeeze of lemon juice. Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.

To cook the vegetables:

Scrub the potatoes well, then trim the beans and broccolini. Fill a large sauce pan three quarters of the way up with water, add a pinch of salt and bring to a boil. Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and broccolini for the final 5 minutes. Meanwhile…

To cook the fish:

Heat a large non-stick frying pan over high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper.

Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath. Use a slotted spatula to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.

Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice, and give the pan a good shake.

To assemble your meal:

Drain the vegetables well, then tip into a large bowl. Add the pesto, then use tongs to coat everything nicely.

Divide the fish fillets and vegetables between your plates, drizzle over the juices from the frying pan, then serve with lemon wedges for squeezing over.

Serves 4; Ready in 30 minutes

 
 


SPICY SZECHWAN EGGPLANT by palaknyc

spicy_szechwan_eggplant_palak_patel_foodstand

INGREDIENTS

3 Asian eggplants, about 2 pounds
3 tablespoons coconut oil
1 tablespoon dark sesame oil
3-4 dried red chilies
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1 inch piece fresh ginger, grated
3 garlic cloves, minced
2 fresh red chilis, sliced
1/3 cup vegetable broth
¼ cup soy sauce
2 tablespoons sweet soy sauce
1 tablespoon rice vinegar
Thai holy basil and fresh culantro or cilantro leaves, for garnish

METHOD

Cut the eggplants in half lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant, adding more oil, if needed.

3. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chili to the pan; stir-fry for a minute until fragrant. Add the broth, and mix in the soy sauces. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with Thai basil, and cilantro and serve.

Behind the Plate

BEHIND THE PLATE: EDIE FEINSTEIN

April 29, 2016

 

edie_feinstein_brooklyn_foodworks_behind_the_plate_foodstand

Edie Feinstein (@EdieBKFW) is the Community and Marketing Manager at Brooklyn FoodWorks. As a native New Yorker, Brooklyn is familiar territory, but running a kitchen that houses over 50 food startups is entirely new! We’ve gotten to know Edie and Brooklyn FoodWorks through various events Foodstand has hosted in her space, including Foodstand Spotlight, and most recently our first Food Book & Film Club. Hopefully you’ll join us at our next event and meet Edie in person.

 

For those just getting to know you, how would you describe Brooklyn FoodWorks?
Brooklyn FoodWorks simplifies food entrepreneurship. Through comprehensive educational events and training, a diverse roster of industry experts and access to a state of the art, commercial kitchen facility, Brooklyn FoodWorks provides culinary entrepreneurs with affordable, turn-key solutions to accelerate their business growth.

What are some of the principles that guide your business?
We operate a 10,000 square foot facility with very few walls, so we are working really hard on building a community based on trust (no stolen ingredients!), and shared learning. We have 50+ companies in various stages of business that have so much knowledge to share with one another (where to print labels, which stores to approach, etc).

What’s one of your first (and most memorable) interactions with food?
I had an adventurous palate from day one. During my second grade graduation speech, I mentioned that my favorite foods were artichokes and hearts of palm.

Are you making a food resolution this year?
I am trying really hard to cut down on added sugar. I have a red licorice, which makes this challenging, but I really do want to cut back.

What inspired you to open your business?
We responded to a Request For Proposal put out by the NYC Economic Development Corporation and the Brooklyn Borough President’s Office, and won the bid! We were interested in this project because we know that there are so many great food businesses springing up in Brooklyn, and recognized the severe lack of shared kitchen space for them to produce out of. We see this as a huge opportunity, and are so happy for the 50+ businesses that we’ve been able to bring on board to date.

Food issues have barely made it into the race for President. If you could ask the future President to consider a food issue that needs to be addressed, what would it be?
Mandatory nutrition education programs in schools! Kids need to learn about this from a young age. Most med schools don’t even include courses on nutrition! Crazy.

WANT TO BE FEATURED ON BEHIND THE PLATE?
DOWNLOAD THE FOODSTAND APP!

Who is one famous person, dead or alive, that you want to share a meal with? and where?
Julia Child at her home in Paris!

What’s the most rewarding aspect of Brooklyn FoodWorks?
The most rewarding aspect is when I see our members out in the real world—members busting their butts at Smorgasburg each weekend, and #BKFW made products on the shelves in grocery stores around town. Seeing their success makes it all worth it!

If you could get the general population to change ONE aspect of their eating habits, what would it be?
Study the nutrition label before you purchase/eat!

What has been your hardest moment in relation to your business?
Construction was delayed for a few months beyond the expected opening date. This was super tough because we had members already on board who were waiting and waiting. This was a good lesson in setting realistic expectations!

If you weren’t doing what you’re doing, what would you be doing?
Traveling the world. I have incredible wanderlust, and would love to continue to explore various cultures and all of the wonderful food that is out there.

What’s always in your fridge? What do you use it for?
Sriracha on top of everything! Tahini. Soy sauce. Sundried tomatoes. Miso. Lots of flavor bombs!

Your good food wish?
My good food wish is that nobody goes to sleep hungry at night.

BONUS: Favorite recipe.
Short Ribs!

Features Recipes

PAY NOW, OR PAY LATER?

April 25, 2016



 

ANOTHER KIND OF GREEN: DELAYED HEALTH COSTS

No, eating the occasional hamburger is not going to automatically trigger significant health issues when we get older (and yes, that burger up there does look delicious). But a consistent diet of food that is cheaply made with ingredients that lack integrity and are sprayed with pesticides will. Fast food, highly processed foods and conventional produce may seem like the cheaper option, but they’ll likely cost a pretty penny down the line when we start facing health problems that we’ll pay for in lifestyle, as well as in medical bills.

Many of us are prone to purchase the least expensive option available—why pay more when we can pay less, right? But the inexpensive option might not seem so cheap once we factor in all of the delayed costs one will face in the future.

According to research from the McKinsey Global Institute, obesity results in healthcare costs of $2 billion dollars annually. And the Union of Concerned Scientists reports that if we consumed the recommended amount of produce it would save $27 billion in healthcare costs each year, as well as 127,000 lives. According to the World Health Organization pesticide poisoning is the cause of 20,000 deaths, and affects 3 million people annually. And a study out of Iowa State University shows that we pay $1 billion per year in health costs from pesticides. One of the common herbicides used on conventional crops was even declared to be a probable carcinogen by the WHO last year, yet we eat those crops!

If you knew that you could pay $1 more for an organic apple now, and not have to pay thousands upon thousands of dollars and be sick later, would you? Most likely yes, but not everyone has that extra dollar in their pocket to spend. It’s a systemic issue—low wages, subsidies for some crops but not others, misleading marketing, support of Big Ag… There are many elements to blame. But we are seeing some progress—minimum wage increase, discussion surrounding subsidies, and fast food chains eliminating antibiotic-fed meats… And an increased awareness surrounding heath costs that result from a poor diet. Knowing is half the battle, so spread the word! And share your good-for-you eats on the Foodstand app. Join us in the fight for good food.

 
 

EAT & DRINK


SEARED SCALLOPS WITH MARINATED MUSHROOMS, CORN AND RED SORREL
by sugardetoxme

foodstand_health_costs_recipe_seared_scallops

INGREDIENTS

6 scallops
2 tbsp ghee
2 tbsp extra virgin olive oil
handful of red-veined sorrel
1 cup of mushrooms of your choice
1/2 cup of corn
1 clove of garlic
2 small potatoes, peeled
salt, to taste
ground black pepper, to taste
spritz of lemon

METHOD

For scallops: Place on a paper towel and pat dry. Season with a little salt and pepper. Heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat. Place scallops in the skillet and cook until golden brown—about 3 minutes/side—and depending on how thick the scallop is.

For mushrooms: Sauté mushrooms in 1 tbsp of olive oil for 3-4 minutes. Salt and pepper them. Adding herbs, such as thyme, is optional.

For corn mash: Boil two small potatoes, remove from pot and drain. Take fresh corn and simmer in ghee until soft. Mash potatoes and corn together in with the ghee. Salt to taste.

Plate scallops over the mushrooms, mashed corn and red-veined sorrel.

 

 


ASIAN SHRIMP VERMICELLI SALAD WITH PEANUT SAUCE
by annefood

foodstand_recipe_delayed_healthcosts_asian_shrimp_vermicelli_salad

INGREDIENTS

12 shrimp, shells removed and deveined (tails on)
1 cucumber, cut into matchsticks
3 multicolored carrots, cut into matchsticks
2 handfuls cilantro, chopped
1.5 ounces fresh mint, chopped
3 scallions, sliced at a diagonal (white and green parts)
6 heads baby bok choy, sliced into strips
8 ounces brown rice vermicelli (I used Annie Chun’s)
extra virgin olive oil
sea salt
freshly ground black pepper
cayenne pepper
sesame seeds, for serving

Peanut sauce:
2 inches fresh ginger, grated
2 cloves of garlic, minced
2 teaspoons plus 1 tablespoon sesame oil
6 tablespoons smooth peanut butter
2 tablespoons apple cider vinegar
juice of 1.5 limes
2 tablespoons Bragg’s Liquid Aminos
a large dash of cayenne pepper

METHOD

Set a pot of water on the stove to boil, and preheat the oven to broil. Toss the shrimp with olive oil, a few dashes of cayenne pepper, sea salt and freshly ground black pepper. Arrange on a sheet pan in a single layer, and set aside.

Make the peanut sauce by whisking together the ginger, garlic, 2 teaspoons sesame oil, peanut butter, apple cider vinegar, lime juice, Bragg’s and cayenne pepper. Set aside.

Combine the cucumber and carrot sticks in a small bowl, and set aside. Combine the cilantro, mint and scallions in a small bowl and set aside.

Place the the shrimp into the oven, and cook until opaque. While they cook, add a splash of olive oil and the bok choy to a large skillet over medium heat. Sauté for a few minutes until slightly tender, then remove from the heat.

Meanwhile, add the vermicelli to the boiling water and cook for about 2 minutes. Drain, and toss with the remaining tablespoon of sesame oil.

Assemble by placing a scoop of noodles onto a plate. Top with bok choy, a couple spoonfuls of the carrots and cucumbers, and a generous serving of the herbs. Add three shrimp around the plate, and drizzle with peanut sauce. Garnish with sesame seeds, and serve.

Serves 4