Kids In The Marketplace

This weeks culinary class took place in the form of a field trip. Last week we had a speaker who is a local food critic, and friend of mine who came in and talked about her culinary journey through the job market. She also spoke about the Slow Food movement and its affects on our lives.















This weeks class- I take an afternoon and introduce them to a different type of market. First choice, The Amish Farmers Market in Newtown, PA. The life skills coach said she had been there and really enjoyed it. I would have preferred the open farmers markets that start later this month, but this will do. We will visit the one in Trenton when the time comes.

Each student before hand had to find a recipe that fit our nutritional qualifications and discussions; then decide if this market was suitable for their purchases. Most of the students have been to regular super markets, and frequent downtown convenient stores that already contain expensive and unhealthy food items.












Prices can be high or low in these types of mixed markets, depending on what it is you are looking for. Many of them this time of year do not always provide organic and natural choices. The students had to figure out if they had pre-planned enough to feed their family. Did their menu have key features like a protein, starch, and green vegetable? Was the cooking process something difficult, did they already have the experience, or were they willing to just try it? Were they comfortable with their choices?















Actually I was impressed. I felt each had listened well in class. During our one on one, and shopping process; they were on the right track. One student opted for 'no salt' ingredients, green vegetables, and others went for fruit as a side dish.













I also let each person take a photo. We talked about how important it is to see the food in an artistic way. To appreciate the beauty of what nature has to offer. How much effort goes into having a sustainable lifestyle like the Amish do. A few students took the camera and ran with it, well, they returned it to me.













After class was over it was time to grab a bite to eat. Off they went to make their choices, and one by one, they sat down with their plates of fried chicken fingers and french fries. Where were the vegetables? I decided we were all were kids once, and who can resist the smell of fried foods.

Only one of my students yesterday had a bottle of soda she had sneaked in her purse, so I took it as an opportunity to show them the chain of ingredients on the label, and the impact of sugar along with empty calories!













Hopefully I reach a few of these kids, and their choices over time will change for the better. I look forward to hearing and reading about their cooking experience at home. Next class we will be in the kitchen, and creating some dishes I will share with you...















My hubby returns this weekend with the lap top and photo shop, so I will be returning to my own food post in a few days...

Sustainability In The Community

'Isle Garden Project in Trenton, New Jersey'

Sustainability, in a broad sense is the ability to maintain a certain process or state...

I have been heading in a sustainable lifestyle direction for many years. In my early twenties, having my first child diagnosed with birth defects that blatantly became 'terminal', or a 'chronic illness' in many medical arenas; I will never look at life the same way again. Having to face the fact that we had no choice but to live and breath in the healthiest way has helped shape me into a more health conscious chef; although I am not claiming to be perfect in any way. I just feel that other children like her and their families deserve to have a better chance at a good and healthier life, and by sharing I somehow hope to help.

In the past four years I have met or become friends with similar experiences. For instance, Maman and Gourmand AKA Mistress of Cakes is also raising her step-son who is just a year younger than my own daughter, and suffers from the very same illness, Pulmonary Artresia! My experience in dealing with the difficulties hopefully have lent support to them and others...

Also, growing up in a large family and being poor was the beginning of my journey to sustainability. If you get it; you begin to learn that every aspect of daily life has to be planned- from lifestyle choices, grocery shopping, meal preparation, recycling, safety and sanitation practices, and eventually even home schooling my children to keep my daughter well. I did find that gardening incorporated science and health education into their studies. Sure I had a full load with tedious monthly doctor appointments, school work, running my own businesses, so that I could be flexible. The joy of watching my children plant seeds, recycle papers and plastics, helping neighbors, and wanting to cook fresh and healthy meals with me in the kitchen using our edible flowers and vegetables that made it all worth the energy I had to put forth.

INVITATION: Enjoy a spring afternoon in the garden with Bent Spoon ice cream and a lecture by Meredith Taylor, Senior Project Commissioner, Isles Community Garden and Nutrition Division. Ms. Taylor will speak about community and school gardens.














'Sage grown in the Princeton Garden Project helped make this ice cream we all shared'!

Much of the garden goods go to the campus 'Dinner Halls' to feed the students...

Location: Forbes Garden Project, 79 Alexander St.
Date/Time: 04/15/09 at 4:30 pm - 04/15/09 at 6:00 pm
Sponsor: The Garden Project

*Due to rain, this lecture has been moved to the pink house next to Forbes.















'Princeton students Eva, Colleen, and Sierra help run and maintain the Princeton Garden Project, and threw great questions at Meredith about how they could partner in the future...'

I attended Wednesdays event with Sue Albert, a fellow Open Mic participant/musician and fellow blog- She and I are partnering on a project she had already begun- a butterfly garden for inner city dwellers of Trenton, NJ. She in return is helping me with starting a sustainable garden for my culinary class at Isle Youth Build Institute of Trenton, NJ.















This gathering is part of the "Ethics, Politics, and the American Food System" lecture series that was hosted by The Garden Project of Princeton University, Eva Marie Walsh, and presented by Meredith Taylor, Senior Project Commissioner of the Isles Community Garden and Commission. In helping with awareness and ideas for their sustainability projects this was organized to help educate local college students. Meredith talked about how in her job with Isles she is the Senior Project Manager for the Environment & Community Heath division. The Isles Organization was founded in 1981 in New Jersey is a nationally recognized community development and environmental nonprofit organization in Trenton, New Jersey. Isles- Fostering Self-Reliance...

Meredith told the students how she helps a school locate spots on their property; developing, building, and maintaining sustainable gardens for teaching purposes. She also teaches cooking classes that provides family members with nutrition, simplistic cooking instruction, as well as how to shop for the ingredients in a budget conscious minded way. Isles provide the tools, education and skills that enable families to help themselves and improve their neighborhoods, over the long-term.

Meredith and I took a few minutes discussing how I could possibly benefit her program through my own education and experience. The conversation opened up so many possibilities for us. I can give back even more to community, as others helped me through my childhood and parenting difficulties. I know many of you are looking forward to starting your gardens soon, but if you live near a community garden...please take a few hours out of your schedule to volunteer. You too can make a sustainable difference!

Sites I found Useful for gardening/cooking from the garden, and other cool sustainable gardening reads:

• Kitchen Garden International, Non-Profit in MA
• Slow Food
• Sustainable Organic Gardening
• An Accidental Gardener- Sustainable Garden Blog

As you are reading this I am already on my way to help set-up, and get so lessons in food photography and more! Here is what everyone will be enjoying...

Hello Garden Diners!

Everyone at the Princeton Garden is excited to welcome you tomorrow, Sunday, April 19th! Chef Alex from Forbes will be serving up a tasty local meal while the Princeton String Quartet plays live! During dessert our Garden Manager will be giving you all some information on garden activities and answer any questions you may have. We are hoping that this is the start of a garden tradition!

Time:

Dinner will be served promptly at 5pm. Plan to get to the garden early to meet new friends and enjoy the live music which starts at 4:45pm. Dinner will be leisurely and you can enjoy a brief overview of the garden by our current Garden Manager over dessert!

The Menu:

Spiced Chilled Carrot Soup with Yogurt and Ginger

Frisee and Bibb lettuce with Radishes and Spring Onions

Fresh Pea Hummus Crostini with Pea Tendril Garnish

Grilled Asparagus with Kosher salt and extra virgin olive oil

Grilled Kennett Square Portobello mushrooms

Sautéed dandelion greens with cannellini beans and garlic

Served with grilled flat breads

Brewed green iced tea with fresh mint

Blueberry honey with sprig of mint dessert