Food Ambassadors 22-23

Session 6, November 1, 2022

We started by making apple galettes. We sliced apples, rolled out dough, arranged the apples and folded the dough over the apples. While the galettes were in the oven we watched the last 15 minutes of Dan Barber's episode of the Chef's Table.

We then connected with Tom Deacon from Fable Farm (partial zoom recording below), and had a discussion about the farm to table movement.

Some interesting points that arose from watching the episode and our discussion with Tom:

* organic/sustainable/regenerative farming practices are better for the soil, and result in more nutritious and better tasting food.

* the farm to table movement isn't affordable for most people.

All about Apples - October 25, 2022

We started by making apple-cranberry sauce without a recipe. We peeled a bunch of apples, roughly chopped them and put them in a pot with a bag of cranberries, about 1/4 cup water and some sugar. We cooked them until the apples softened and then placed in a food processor for a super smooth sauce.

While the apples were cooking we heard from Eric Dawson, a farm educator from The Yellow Farmhouse Education Center. Zoom recording below.

We also discussed the history of apples according to Michal Pollan's podcast and raised some interesting points we learned from Eric: grafting, apple breading for texture and flavor (for cooking, eating and ciders), and spoke about how apples can be a symbolic food.

FOR NEXT WEEK:

Please watch the first 30 minutes of Dan Barber's Episode of Che'f Table on Netflix. We will watch the ending…

Lesson 4

October 18, 2022

We started our lesson with our guest speaker Jessica Levinson, a registered dietitian nutritionist. you can find the recorded zoom below (and please remind me to start recording on time.... I always forget!!)

We continued by baking pumpkin bread using a Long Island Cheese Pumpkin, which has a very interesting story of revival. This recipe has so many different flavors using brown butter (we learned how to to that), molasses, and some great spices. While the bread baked. we looked through some cookbooks that are arranged by season.

We also made some pie crust, which we will be using next week.

Finally, we shared the menus you submitted for Fall and Spring, and spoke about balancing flavors and incorporating different food groups (proteins, grains/starchy veggies, and vegetables). Every meal should have some greens, either fresh or cooked.