The farm group is meeting at the same time I proposed for our next organizational meeting, so I am changing it to Friday, January 9 at 5:00 pm.
The proposed date for our next meal event remains, Friday, January 23. Meal prep begins at 4:30 and dinner is served at 7:00.
Wednesday, December 24, 2008
Thursday, December 11, 2008
Our Next Event
I know you all have the end of quarter and the holidays on your mind, but I would like to also start us all thinking about our next event. A number of you mentioned that you would like us to schedule our next real food challenge meal before mid-terms get started. I propose a date of Friday, January 23. Classes start on January 5, so we should have a planning meeting at some point in the first or second week. I am thinking maybe Wednesday, January 7 at 5:00. Let me know if that date works for you by inserting a comment below.
But we can start thinking about the menu even before then. Think about what might be available in the mid-winter market. I made a Tuscan bean stew (with savoy cabbage, white cannelini beans, and sausage) last night that I thought was pretty good. I found the recipe online. It seemed like a great way to use a small amount of meat as a condiment for a hearty meal. If we did that, we would need to come up with a vegetarian version or at least another vegetarian main dish. If you have ideas, send them as comments below, so that all members of the group can see them and we can get a discussion going.
BTW, I found the website for a group doing very similar things at the "other" UW (University of Wisconsin). Check out their website!
One other piece of news: Mark Bittman, the "minimalist cook" and food writer for the NYT will featured at an event at the U Bookstore on January 14. He has been an advocate for using meat as a condiment to counter the environmental harms of industrialized meat production. You can view a short 10-minute talk by him online!
Have a great holiday and I hope to see you at our next meeting!!!
But we can start thinking about the menu even before then. Think about what might be available in the mid-winter market. I made a Tuscan bean stew (with savoy cabbage, white cannelini beans, and sausage) last night that I thought was pretty good. I found the recipe online. It seemed like a great way to use a small amount of meat as a condiment for a hearty meal. If we did that, we would need to come up with a vegetarian version or at least another vegetarian main dish. If you have ideas, send them as comments below, so that all members of the group can see them and we can get a discussion going.
BTW, I found the website for a group doing very similar things at the "other" UW (University of Wisconsin). Check out their website!
One other piece of news: Mark Bittman, the "minimalist cook" and food writer for the NYT will featured at an event at the U Bookstore on January 14. He has been an advocate for using meat as a condiment to counter the environmental harms of industrialized meat production. You can view a short 10-minute talk by him online!
Have a great holiday and I hope to see you at our next meeting!!!
Sunday, November 16, 2008
Saturday, November 15, 2008
First Real Food Challenge Meal a Huge Success!!
I believe that our first meal would be considered an unqualified success by all 21 diners in the Husky Den on Friday night. It was amazing how everything got done in time for us all to sit down together promptly at 7. Xia Zhang took lots of pictures and I hope to upload a slide show of the event to the website soon. I would also like to upload copies of the recipes we used, so please send them to me as soon as you can, given how busy everyone is at this time of the quarter.
The finances worked out well within budget. We have about $45.00 left in the pot for the next meal. I know some of you paid in $20 because of the lack of change and I have you on record so you can pay $10 for next time.
There seemed to be general agreement that we should have our next meal earlier in Winter quarter, preferably before midterms begin. I am open to possible dates. Friday night seemed to work out well this time, so be thinking of an ideal Friday in January for our next foray in communal cooking.
The finances worked out well within budget. We have about $45.00 left in the pot for the next meal. I know some of you paid in $20 because of the lack of change and I have you on record so you can pay $10 for next time.
There seemed to be general agreement that we should have our next meal earlier in Winter quarter, preferably before midterms begin. I am open to possible dates. Friday night seemed to work out well this time, so be thinking of an ideal Friday in January for our next foray in communal cooking.
Sunday, November 9, 2008
Update for November 14
A bunch of us went shopping at the Farmer's Market, where we purchased a lot of the ingredients for our first meal this Friday, and then we went to my house and made ricotta cheese for the lasagna, roasted pumpkin and shelled walnuts for the pumpkin walnut bread.
If any of you have receipts for anything purchased for the meal, please keep them and give them to me when we get together for cooking on Thursday and Friday. But do send me an email with how much you spent, what it is for, and if you remember, who you purchased them from. We would like to make this as much of a farm-to-table meal as possible and it would be fun to keep track of where we sourced the food. I just want to keep close track before we forget. We can settle up on Friday.
For the Apple Cobbler work team (Andrea and Laura), I just want to let you know that we purchased apples at the market for the apple cobbler. There was some talk of maybe doing a crisp instead. Let us know what you have planned and if you are still able to join us.
I know a lot of you are getting slammed by the unrelenting quarter system, but if you are planning on coming, please do confirm your seat. We need to work out portions to make sure there is plenty to go around.
If any of you have receipts for anything purchased for the meal, please keep them and give them to me when we get together for cooking on Thursday and Friday. But do send me an email with how much you spent, what it is for, and if you remember, who you purchased them from. We would like to make this as much of a farm-to-table meal as possible and it would be fun to keep track of where we sourced the food. I just want to keep close track before we forget. We can settle up on Friday.
For the Apple Cobbler work team (Andrea and Laura), I just want to let you know that we purchased apples at the market for the apple cobbler. There was some talk of maybe doing a crisp instead. Let us know what you have planned and if you are still able to join us.
I know a lot of you are getting slammed by the unrelenting quarter system, but if you are planning on coming, please do confirm your seat. We need to work out portions to make sure there is plenty to go around.
Monday, October 13, 2008
Group List
Attendees at the October 13 Meeting:
Ann Anagnost (anagnost@)
Andrea Bote (acbote@)
Theresa Klassen (tk107@)
Laura Plambeck (lep11@)
Michelle Stitzer (stitz@)
Sara McCurdy (saram88@)
Laura Brady (labrady@)
Arianna Taylor-Stanley (taylorstanley@gmail.com)
Lisa Kass (kassl@)
Inness Wragg (inness@comcast.net)
Xia Zhang (toxiz12@gmail.com)
Ashley Baker (asbaker@)
Brady Ryan (bradyr@)
Joanna Wright (joanna3@)
Those who could not attend:
Kate Lien (kathrl@)
Kelsey Hinton (khinton@)
Sarah Choe (choes2@)
Trang Ta (tta@)
Kyle Pennell (kpennell@gmail.com)
Lisa Lieberman (fijigin@comcast.net)
Charles Cange (cwcange@hotmail.com)
Shannon Glass (hortiste@)
Katherine Burge (kburge@)
Lydia Caudill (isa101799@yahoo.com)
Crystal Cheairs (sahmia@yahoo.com)
Ann Anagnost (anagnost@)
Andrea Bote (acbote@)
Theresa Klassen (tk107@)
Laura Plambeck (lep11@)
Michelle Stitzer (stitz@)
Sara McCurdy (saram88@)
Laura Brady (labrady@)
Arianna Taylor-Stanley (taylorstanley@gmail.com)
Lisa Kass (kassl@)
Inness Wragg (inness@comcast.net)
Xia Zhang (toxiz12@gmail.com)
Ashley Baker (asbaker@)
Brady Ryan (bradyr@)
Joanna Wright (joanna3@)
Those who could not attend:
Kate Lien (kathrl@)
Kelsey Hinton (khinton@)
Sarah Choe (choes2@)
Trang Ta (tta@)
Kyle Pennell (kpennell@gmail.com)
Lisa Lieberman (fijigin@comcast.net)
Charles Cange (cwcange@hotmail.com)
Shannon Glass (hortiste@)
Katherine Burge (kburge@)
Lydia Caudill (isa101799@yahoo.com)
Crystal Cheairs (sahmia@yahoo.com)
Menu for November 14
Our goal is to aim for seasonality. The menu may change pending what is available locally in mid-November.
First Course
Potato Leek Soup
Pumpkin Walnut Bread
Second Course
Lasagna with homemade pasta
Braised Greens (Chard/Spinach/Kale)
Third Course
Salad with roasted pears and cheese
Dessert
Apple Crisp with Homemade Cinnamon Ice Cream
Menu Committee: Theresa Klaassen (tk107@), Sara McCurdy (saram88@), and Lisa Kass (kassl@)
Work Groups
Potato Leek Soup: Michelle Stitzer (stitz@), Sara McCurdy (saram88@), Inness Wragg (inness@comcast.net)
Pumpkin Walnut Bread: Kate Lien (kathrl@), we could use one or two more volunteers here.
Lasagne: Theresa Klaassen (tk107@), Xia Zhang (toxiz12@gmail.com), Ariana Taylor-Stanley (taylorstanley@gmail.com, Brady Ryan (bradyr@) We could use one more person.
Braised Greens: Joanna Wright (joanna3@) We could use one more person.
Salad: No one has signed up for this yet.
Apple Cobbler: Andrea Bote (acbote@), Laura Plambeck (lep11@), We could use one more person.
Harvesting Committee: We have had a possible offer to harvest some of the ingredients (leeks, kale, collards, beet greens, chard, squash) for this meal at a farm in Fall City. My car will hold four passengers. Let me know if you are interested in doing this. We probably would go up the Sunday before our dinner. It is about a 25-mile drive. Sign ups: Xia Zhang
Other tasks:
Archiving Menus and Food Sources: Joanna Wright
Photo archiving for the website: Xia Zhang
First Course
Potato Leek Soup
Pumpkin Walnut Bread
Second Course
Lasagna with homemade pasta
Braised Greens (Chard/Spinach/Kale)
Third Course
Salad with roasted pears and cheese
Dessert
Apple Crisp with Homemade Cinnamon Ice Cream
Menu Committee: Theresa Klaassen (tk107@), Sara McCurdy (saram88@), and Lisa Kass (kassl@)
Work Groups
Potato Leek Soup: Michelle Stitzer (stitz@), Sara McCurdy (saram88@), Inness Wragg (inness@comcast.net)
Pumpkin Walnut Bread: Kate Lien (kathrl@), we could use one or two more volunteers here.
Lasagne: Theresa Klaassen (tk107@), Xia Zhang (toxiz12@gmail.com), Ariana Taylor-Stanley (taylorstanley@gmail.com, Brady Ryan (bradyr@) We could use one more person.
Braised Greens: Joanna Wright (joanna3@) We could use one more person.
Salad: No one has signed up for this yet.
Apple Cobbler: Andrea Bote (acbote@), Laura Plambeck (lep11@), We could use one more person.
Harvesting Committee: We have had a possible offer to harvest some of the ingredients (leeks, kale, collards, beet greens, chard, squash) for this meal at a farm in Fall City. My car will hold four passengers. Let me know if you are interested in doing this. We probably would go up the Sunday before our dinner. It is about a 25-mile drive. Sign ups: Xia Zhang
Other tasks:
Archiving Menus and Food Sources: Joanna Wright
Photo archiving for the website: Xia Zhang
Organizational Meeting
A meeting was held Monday, October 13, 5:30-6:30 in Denny 401 with 13 in attendance.
A date of Friday, November 14 was selected for our first meal. This is subject to approval by Robert Barker (Ann will email him). We will have another brief organizational meeting on November 5 to work out any final details and collect money for shopping.
A menu was selected (see above) and a menu committee was formed.
Small work groups were set up for the different menu items. Each work group is responsible for finding a recipe, running it past the menu committee, sourcing, shopping, preparing their menu item. The work group is responsible for keeping receipts of all purchases so we can keep track of the costs.
The menu committee can help review the recipe to foresee any problems and help the work group figure out the logistics for their menu item (equipment, ingredients, cooking for a large group).
If all students participating in producing this meal (about 20) were to bring one guest, we will need to cook for about 40 people.
At our next meeting on November 5, we will work out a rough budget and collect $15 from each participant to cover the shopping costs. A $10 charge will be for your guest. Any funds left over, will go toward the next meal. Once we have been through this process, we will have a better idea if this amount is suitable.
Future Project Ideas:
Setting up an Outreach Committee to seek support from local organizations.
Fundraising, possibly from the Kellogg Initiative
A date of Friday, November 14 was selected for our first meal. This is subject to approval by Robert Barker (Ann will email him). We will have another brief organizational meeting on November 5 to work out any final details and collect money for shopping.
A menu was selected (see above) and a menu committee was formed.
Small work groups were set up for the different menu items. Each work group is responsible for finding a recipe, running it past the menu committee, sourcing, shopping, preparing their menu item. The work group is responsible for keeping receipts of all purchases so we can keep track of the costs.
The menu committee can help review the recipe to foresee any problems and help the work group figure out the logistics for their menu item (equipment, ingredients, cooking for a large group).
If all students participating in producing this meal (about 20) were to bring one guest, we will need to cook for about 40 people.
At our next meeting on November 5, we will work out a rough budget and collect $15 from each participant to cover the shopping costs. A $10 charge will be for your guest. Any funds left over, will go toward the next meal. Once we have been through this process, we will have a better idea if this amount is suitable.
Future Project Ideas:
Setting up an Outreach Committee to seek support from local organizations.
Fundraising, possibly from the Kellogg Initiative
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