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Grassroots Kitchen 23-24

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November 21, 2023

We cooked for 2 refugee families for Thanksgiving.

our menu was: Roasted Brussels sprouts, mashed potatoes, cranberry apple sauce and apple galettes.

November 28, 2023

Farm to Table Movement

November 14

We continued speaking about food and community by first exploring how the music we listen to and identify with can tell a story about us, and then talking about what food we identify with.

I shared the food that tells a story about me - Shakshukah - and we made two versions of it Green Shakshukah and a tomato/pepper Shakshukah.

We learned how to dice an onion, and you can watch this video to review the method. We also learned how to mince garlic and release the aromas of different spices (caraway, cumin and paprika) in the oil, quickly followed by adding liquids to the pan.

We spoke about Thanksgiving food, and how sharing traditional holiday dishes is a kind of a "welcome to America" for refugee families.

While our eggs were cooking in the 2 sauces we read this article about the Food as Culture.

October 24

Goal: the farm and the community; farmers markets and CSA’s; the importance of supporting our local farmers and food producers.

Cooking: Soup and Soft Pretzels

We began by prepping the vegetables for a Kale and Squash Soup We then split into groups and researched a farm and focusing on these things: tell us what the farm's model is for selling their produce, in addition to the CSA (for example pick your own, farm store, farmers market), and give us 5 details about the farm, its location, its owner, what they grow, how they grow food or any other interesting fact. 1. Stone Barns Center 2. The Hickories 3. Hilltop Hanover 4. Roxbury Farm Next we started cooking the soup and shaped the pretzels/boiled and baked them. Each pair/group made a short presentation.

November 7

October 10th

The Significance of Local Food

We started off by tasting fresh local apples and store bought apples and compared their flavor, texture and general rating. Most of you preferred the local apples from Wilkens Farm.

We then made personal apple cobblers and while they were in the oven we watched this video to understand the the advantages of local food.


Food education and culinary program focusing on the impacts ...


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