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)
Monday, October 13, 2008
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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