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					                                                           mystery meats and industrial chemicals.

                                                           The Slow Food movement is at the vanguard of the next
                                                           big thing in food. It rejects the tasteless, anonymous,
                                                           homogenized, and industrialized flavors dished up by
                                                           the modern agribusiness system. It embraces real food
                                                           — meals prepared from basic ingredients that originate
                                                           in local farms with stories and histories and are
                                                           distributed via local “Value Chains” where every
                                                           stakeholder benefits and receives a fair price for their
                                                           contribution to the final result.

                                                           People are tired of boring, homogenized, “everything
                                                           tastes the same “foods that are found in the commercial
                                                           food system. They are looking for the authentic local
                                                           and regional tastes of foods that have stories. Slow
                                                           foods — local foods — are not anonymous, they are not
                                                           mysteries. The tastes of local and regional cuisines are
                                                           not manufactured in factories or laboratory test tubes.
                                                           They come from humanely and sustainably-managed
                                                           free ranging flocks and herds, and from organic and
                                                           natural agriculture. They are brought forth by people
                                                           with names and stories rooted in places and times who
                                                           remember and conserve what has gone before and
                                                           pass truth and wisdom and heritage farming knowledge
  July 7th, 2005                Volume 4, No. 4            on to future generations.”

                                                           Bob Waldrop is the President of the Oklahoma Food
FROM JUST FOOD:                                            Cooperative, an innovative on-line ordering system
                                                           connecting Oklahomans with local grown and produced
                                                           foods. More information about their organization can be
Nobody Wants Fast Food for Thanksgiving— Robert            found at www.oklahomafood.coop. For more of Bob
Waldrop, President, Oklahoma Food Cooperative              Waldrop’s writings go to: Getting’ the Right Eats: Bob
                                                           Waldrop’s Oklahoma Food Blog
“What is food? The basic answer of the modern world is     http://www.oklahomafood.coop/bobsblog/
that food is fuel. It should be fast, convenient, and
cheap. Taste is increasingly homogenized and dumbed
down. Many popular foods these days derive their
flavors and appearance from industrial chemicals. They
are essentially manufactured products; we refer to them
as “food” courtesy of state and federal laws and
regulations that permit them to be labeled as food and
omnipresent multi-million dollar advertising campaigns.
                                                           The performing arts festival at Prospect Park’s
People buy the food because that’s what’s for sale, and
they have forgotten — or have never known — what
                                                           bandshell continues throughout the summer.
real food tastes like.                                     Check out celebratebrooklyn.org for the schedule.

Stop for a moment and think about how important real       July 10th Planet Brooklyn: Star Gazing at the
food is to our holidays and celebrations. Suppose you      Brooklyn Children’s Museum from 3-4:30
showed up at Grandma’s house on Thanksgiving, and
dinner was Big Macs, McFries, and Mcapple pies, with       July 10th Scent-sational Garden stroll at the Brooklyn
maybe some micro-waved convenience store bean              Botanical Garden
burritos on the side. You would think that she had lost
her mind!                                                  July 12th at 8 New York Philharmonic – free concert
                                                           in Prospect Park (long meadow)
Nobody wants fast food on Thanksgiving. Everybody
wants “slow food” for celebrations. Turkeys stuffed with   July 16th at Ft Greene Park – Family Day – musical
sage dressing, seasoned with herbs, carrots, onions,
                                                           performers and artists
and celery, baked sweet potatoes, real mashed
potatoes, gravy made from the broth from the turkey,
and home-made pies and rolls. That is a Thanksgiving
                                                               Sautéed Braising Greens with Warm Feta
                                                               Food & Wine magazine

                                                               1/2 lb feta cheese, thickly sliced
                                                               1/4 cup extra-virgin olive oil
                                                               2 teaspoons oregano leaves
         The braising mix is an opportunity to make a          1/4 to 1/2 tsp crushed red pepper
range of delicious meals. The term “braising” refers to        1/4 tsp finely grated lemon zest
submerging greens in an inch or so of stock or wine and        2 garlic cloves thinly sliced
slowly simmering them until tender. However, these early       2 lbs braising greens, coarsely chopped
season greens don’t need to be cooked that long, but a         salt and freshly ground pepper
brief saute in some garlic and olive oil renders them          Assorted olives & bread
tender and delicious.
                                                                                        o
         Ted reports that the mix we get usually contains      Preheat the oven to 375 . Marinate the feta by cutting it
mizuna, a Japanese green that looks like a feather. The        into large triangles and arrange in a single layer in a
mix can have a variety of kales (the purple stem is red        baking dish. Combine 2 tlbs olive oil with oregano, red
mission kale, the oblong-shaped leaf is called lance leaf      pepper, lemon zest and half the garlic. Drizzle over the
kale and the traditional green kale is called winter bor).     cheese and let stand. Bake the feta for about 5 minutes
Ted often adds beet greens and a boc choi, like vitamin        while you are cooking the greens, Sauté the braising mix
greens. Last, it’s not hard to spot the beautiful rainbow      by heating olive oil in a deep skillet, add remaining garlic
chard in the mix, whether they be green, yellow or red.        and sauté until pale. Add the greens, a fistful at a time,
                                                               stirring to coat with oil and garlic, until tender, about 4
Stewed Greens with Tahini                                      minutes. Season with salt and pepper. Divide the
Paula Wolfert                                                  greens on to plates, garnish with the warm feta, olives &
                                                               bread. Drizzle feta juices over the sliced bread.
1 lb braising greens
1 clove garlic, minced
1 tlb olive oil                                                Herb Jam with Olives and Lemon
4 tlb tahini                                                   Paula Wolfert
3 tlb lemon juice
Salt and freshly ground black pepper                           4 large cloves garlic, halved
ground sumac                                                   1 lb braising greens
                                                               1 large bunch flat-leaf parsley, stems discarded
Make tahini sauce, by whisking 4 tlb tahini with 3 tlb lemon   1/2 cup celery leaves, coarsely chopped
juice and 3 tlb ice water, salt and 1 crushed clove garlic.    1/2 cup cilantro leaves , stemmed
Thin with additional cold water to make 1/2 cup. Steam         1/4 cup olive oil
uncooked greens until tender and drain well. Press             12 oil-cured black olives, pitted, rinsed, coarsely chopped
between paper towels to remove the moisture. Sautee the        1 1/4 teaspoons Spanish sweet smoked paprika
garlic in olive oil until pale golden and add the cooked       pinch of cayenne
greens. Sautee for just a minute and set aside to cool.        pinch of ground cumin
In a bowl, combine the greens with 5 tlb of the prepared       1 tablespoon lemon juice, or more to taste
tahini sauce, mixing until completely blended. Correct the     Salt and freshly ground pepper
seasoning with salt and pepper. Place in a shallow dish.
Drizzle some more sauce over the greens and sprinkle           Put the garlic in a large steamer basket set over a pan of
with ground sumac.                                             simmering water and layer the braising mix, parsley,
                                                               celery, and cilantro on top. Cover and steam until
Sautéed Braising Greens with Egg                               the garlic is soft and the greens very tender, about 10
                                                               minutes. Let cool, then squeeze the greens dry, finely
1 large onion, chopped                                         chop, and set aside. Using the back of a fork, mash the
1 lb braising greens                                           garlic cloves. Heat 1 tlb olive oil in a heavy-bottomed
1 tomato, chopped                                              skillet. Add the mashed garlic, olives, paprika, cayenne,
One large egg per person                                       and cumin and stir over moderately high heat for 30
Grated Parmesan cheese                                         seconds, or until fragrant. Add the greens and cook,
                                                               mashing and stirring, until soft and dry and somewhat
Sautee the onion in olive oil until tender. Add chopped        smooth, about 15 minutes. Remove from the heat and let
braising greens and sauté until tender, about 3 min. Add       cool to room temperature. Mash in the remaining olive oil.
the tomato, salt and pepper to taste, and simmer until it      Refrigerate, closely covered, for at least 1 day and up to 4
releases its juices. With the back of a spoon, make            days. To serve, return to room temperature. Stir in the
indentations in the greens. Carefully break eggs into the      lemon juice and season with salt and pepper. Pack in a
nests. Cover; simmer until eggs are poached, about 5 to        serving dish and serve with crackers.
8 minutes. Garnish with Parmesan cheese.

				
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