Friday, May 29, 2009

message and opportunities from BFC.

Dear Friends,

Thank you so much for contributing to the success of the Brooklyn Food Conference. We had over 3300 people going to workshops, food demos, expos, films, lunches, dinners, speeches, and a kids’ food fair. There was so much learning and networking going on that the air was electric! We saw a broad movement for Food Democracy in Brooklyn in bloom.

Everyone is asking, "What's next?"

Neighborhood meetings
We are planning neighborhood-based meetings in June that we hope you’ll attend. In those meetings we will discuss how to advance any food projects that people in your neighborhood are interested in pursuing and what role a Brooklyn Food Coalition could play. Please let us know if you’d like to help organize a meeting in your neighborhood. We will also organize neighborhood meetings with legislators to discuss ways that our elected officials can help us change the food system. Please see our new neighborhood meetings page for updates.

Opportunities to Get Involved
We will send periodic e-blasts announcing volunteer opportunities to maximize the effectiveness of ongoing organizations and projects working on food issues in Brooklyn. For example, join up with Food Summer and help Brooklynites in low-access communities learn how to get on to food stamps and gain access to healthy food. Help win a strong Child Nutrition and WIC Reauthorization Act this year with New York Alliance for CNR. We will also post these opportunities on our Get Involved page.

We would like to thank everyone who made this conference possible!

Kim Pistone, our great executive chef for the lunch and dinner, who made some great food for us all.

Donors, big and small, including Jesse Smith Noyes Foundation, Independence Community Foundation, Small Planet Institute, Ben & Jerry’s Foundation, Park Slope Chamber of Commerce, New York Methodist Hospital, Lutheran Medical Center, Park Slope Civic Council.

Co-Sponsors, Brooklyn Rescue Mission, Brooklyn's bounty, Caribbean Women's Health Association, Park Slope Food Coop, World Hunger Year.

Over 200 Partners.

And you, over 3300 Conference Participants!

Yours Toward Food Democracy,

The Brooklyn Food Conference Coordinating Committee
Kathie Borowitz
Nancy Romer
Mandu Sen
Adriana Velez (website coordinator)

Thursday, May 28, 2009

Food, Inc. - Special Action Packed Premiere in Brooklyn!

Drinks On The Doc with Food, Inc.

Wednesday, Jun 10, 2009 7:00 PM EDT (7:00 PM Doors)
at The Bell House

As part of the Drinks on the Doc film series, Brooklyn Based is bringing the Brooklyn premiere of Food, Inc. to the Bell House. Doors will open at 7pm for pre-movie munchies from Roebling Tea Room and Sweet Deliverance, as well as several drink specials from local wine and beer producers. Following the film, food writer and Brooklyn Based editor Annaliese Griffin will moderate a q&a with director Robert Kenner and author Eric Schlosser, who also appears in the film. Food, Inc. What does the industrial food system actually look like? What are you voting against when you buy the organic greens at the farmer's market and the milk from upstate cows? Corporate and government nepotism, union busting, high powered lawyers and very, very unappetizing chickens. That's how director Robert Kenner tells the tale of American food production in his new documentary, Food, Inc. Featuring interviews with Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma) the movie explains how what we eat has become more than than a thrice daily exercise in sustanance, but a crucial opportunity to change, or support, an ailing and corrupt system of food production. Fear not, Food, Inc. isn't the film adaptation of The Jungle -- it offers hope for eaters everywhere. Interviews with entrepreneurs like Stonyfield Farms' Gary Hirschberg and with the inimnitable Joe Salatin of Polyface Farms illustrate that there are fearless farmers, advocates and eaters changing the system, one pig, cow, chicken and bite at a time.

Type of Ticket: General Admission - $25.00


Saturday, May 16, 2009

The Minimalist - Out of the Wok, Tofu Stars in Dessert


FOR many people tofu has become a staple in their diets, and rightly so. Though it is made from soy milk in roughly the same way cheese is made from mammal milk (a curdling agent is added, and it’s drained of excess water), tofu doesn’t take nearly as many forms as cheese. But neither is it solely the stuff of stir-fries.

For example, I can almost guarantee you will be impressed by this dessert, a pudding that takes about as much time to make as hot chocolate. But there are a few qualifiers. Without chocolate, the flavor is unimpressive; it tastes like sweetened tofu. Add chocolate and a few Mexican spices, however, and you have a real winner. And certainly no one I’ve fed it to had any inkling that it was dairy free.

The texture of the pudding, which must be made with silken tofu, is almost unbelievably good. The silken tofu packed in aseptic boxes yields a slightly better texture than that packed in tubs. I have no doubt that if you make your own tofu, or buy it from an artisan, you could improve the texture even further.

More important than which brand of tofu you buy is the brand of chocolate. Without mentioning names, let me just suggest that you use the highest quality chocolate — semisweet or bittersweet, please — you can lay your hands on. After all, it’s the flavor of the chocolate, not of the tofu, that will dominate.

[follow the link for a how to video that will make your mouth water. Yum.]

Posted via web from Stephanie Posterizes The Cloud

Sunday, May 10, 2009 Heifer Runs for Her Life, and It's Working So Far

I am so glad I don't eat cows - They obviously notice something is amiss on the way to slaughter!

NEW YORK REGION | May 07, 2009
Heifer Runs for Her Life, and It's Working So Far
An animal shelter in Brooklyn gives the 350-pounder who escaped in Queens a name, Molly, and a chance at a longer life.

Posted via email from Stephanie Posterizes The Cloud

Thursday, May 7, 2009

from a list my dad sent me...most likely NY Times

OUT Premade pie crusts. O.K., these are a real convenience, but almost all use inferior fats. I’d rather make a “pie” or quiche with no crust than use these.

IN Crumble graham crackers with melted butter and press into a pan. But really — if you put a pinch of salt, a cup of flour, a stick of very cold, cut-up butter in a food processor, then blend with a touch of water until it almost comes together — you have a dough you can refrigerate or freeze and roll out whenever you want, in five minutes.

CANNED COCONUT MILK Try this: cook some onions in oil with curry powder; stir in coconut milk; poach chicken, fish, tofu, or even meat in that. Serve over rice.

MISO PASTE Never goes bad, as far as I can tell, and its flavor is incomparable. Whisk into boiling water for real soup in three minutes; thin a bit (with sake if you have it), and smear on meat or fish that’s almost done broiling; add a spoonful to vinaigrette. Etc.

Posted via email from Stephanie Posterizes The Cloud

Wednesday, May 6, 2009

Taste Buddies!

Join the TastebudsNYC team!

TastebudsNYC is expanding to do even more great events and fun food adventures! If you'd like to join our team and help us achieve our mission of creating a community for foodies, please respond by May 20th with the following: 1) a little about yourself 2) your interest in food 3) projects that interest you 4) anything else you'd like me to know.

"The Connection between Food and Lifestyle" workshop with holistic health counselor Erica Mather
You've heard it before-"you are what you eat," and, "junk in, junk out." These are examples of adages that express knowledge so many Americans have lost touch with: that there is a direct connection between what and how you eat, and how you feel, think, and behave. Here in this 90-minute workshop we will explore these relationships. If you're interested in learning more about the food-mood connection, how we burden food with the responsibilities of other area of our lives, and getting some new tips on how to elevate your eating habits (or gain ammunition to educate those around you!) this workshop will prove satisfying. Also, attendees will receive a special offer for a steeply discounted holistic health initial session with Erica.

Date: Wednesday, June 17th, 6:30 PM
Location: Jena Wellness Center, 1133 Broadway, Suite 1107 (26th Street)
Cost: $15
RSVP required. Please email