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.