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!!!
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