Our Two-Cents on Your Two-Cents

If you’re playing along with us here, you already know how incredibly generous Whole Foods has been to The Curriculum of Cuisine. Their support has shown up through a Charity Supper in November, a forthcoming 5% day in March (more on that real soon!), and making TCC a recipient of the “Dime for Change” campaign at  check -out stands across the city.

We are so thankful to Whole Foods. ♥

A quick update here though on donating your bag refund to TCC at Whole Foods:

At the moment, Whole Foods is doing their big prosperity campaign for their Whole Planet Foundation (www.wholeplanetfoundation.com) so your bag credit will go there at all stores–give it!Image

A bag refund option for The Curriculum of Cuisine will return at the Hollywood Whole Foods in March and run until April 13th, and at the Laurelhurst Whole Foods on E. Burnside from the 1st April  to July 7th.

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We are so thankful to you. ♥

FoodWorx Friends

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FoodWorx + TCC at the Hollywood Whole Foods

When Erik Wolf (of the World Food Travel Associationand big-time “doer” behind the upcoming FoodWorx conference) and I have had the opportunities to talk, our conversations have gone from “Hello” to frenetically giddy about all things food (education, politics, growing, eating, etc.) in no less than five minutes.

It is such a delight chatting with Erick because of his passion and experience around the world (literally and figuratively ) of food. Likewise, I have appreciated his support for The Curriculum of Cuisine, and our  push to deliver basic culinary skills to high school students.

I am “skipping school” for the upcoming conference on 2/4 and looking forward to a day of inspiration, learning, and good company–do join me!

All the “W” questions about the conference are answered in the following:The Portland-based World Food Travel Association is hosting the second annual FoodWorx: The Future of Food Conference at the Armory here in Portland, Oregon on Tuesday, February 4. How much do you care about food? FoodWorx features short TED-style talks and is aimed at everyone who is interested in exploring issues in and around food, from consumers to trade to media and even students. The topics addressed at FoodWorx hang off four branches: food and economics; food and environment; food and society; and food and health. Tickets are only $99 (until Jan. 24, that’s TOMORROW folks, $129 after) and that includes lunch. Just go to the conference website http://www.foodworxconference.com click on Buy Tickets.  Any food/drink producers in the region interested in sampling their products during the Cascadian Cuisine reception (which ends the conference), please contact Erik Wolf at (503) 213-3700 or erik@worldfoodtravel.org.

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Bag it!: Give TCC your bag credit at Whole Foods Hollywood NOW (through March!)

Please bring your own bag…and purchase your groceries two items at a time—HA!

Nothing short of thrilled to have The Curriculum of Cuisine be one of the three great organizations chosen by the Whole Foods Hollywood store as a quarterly (that’s three months if you don’t think like a banker; you know I had to ask) recipient for their bag donation project!Image

When you shop at Whole Foods Hollywood (4301 NE Sandy Blvd), do remember your bag, and please consider donating your bag credit to The Curriulum of Cuisine. 

Whole Foods Hollywood & The Curriculum of Cuisine—working to make food education happen in high schools, ten cents at a time!

P.S. Thanks to Casey rocking the register at WF for her good-heart and enthusiasm. Also, to Mr. Ahearne for taking the photos (xo).

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Notes on the Whole Foods Sunday Supper Benefit: A Month of Percolating in Gratitude

It’s just shy of one month since the Whole Foods Charity Supper for The Curriculum of Cuisine. Over this time, the magnitude of that evening has really, as this blog’s tile implies, had time to register in my heart and my head. Image

The evening of November 17th was spectacular. Period. The event simply could not have been what it was without the company of 33 fabulous and generous diners as well as the team behind the scenes. Healthy Living Coach Jessie Moore lovingly and deliciously filled our bellies. Anna Landreth offered a space, Magnolia’s Corner, that elevated the affair to a stunning place of simple elagence. Vinter Scott Macindoe pleased palates and intellects with his wonderful wines and wisdom. Rebecca Van Damm documented the whole evening with more social network savvy than my analog girl status can fathom.

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My well-steeped appreciation for these fine folks parallels my ever-deepening commitment to making this program a reality for as many students as possible. November’s Sunday Supper serves a palpable (and lasting) reminder to me that this work of food education is rooted in collaborative efforts—from farmers and patrons, planners and chefs, to school administrators and community service organizations; it is through working together that we can best feed the minds and bellies of our youth.

Oregon Farm to School and School Garden Meeting

The annual Oregon Farm to School and School Garden Network meeting was on 11/21, and I was honored to have the opportunity to share more about The Curriculum of Cuisine with such a gifted, and action-driven group of folks. I reconnected with a number of people I’ve met previously, and also had the good fortune of spending meaningful time in conversation (and contemplation) with Renee Carr at OSU Extension. I also finally had the chance to cross paths in person with Deborah Kane. We talked fast and furious about shaping food education at the national level. (As you might imagine, I have some ideas about this…)

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Hanging out with this passionate bunch of farm to school folks reemphasized to me the simple sense it makes to have essential culinary skills education wherever there is a school garden. That way we are fostering learning from seed to table. Yes, please!

16 days until Sunday Supper!

Please support The Curriculum of Cuisine by selling out this Sunday Supper fundraising event!
Tickets are available:
1.In person at the Hollywood Whole Foods (4301 NE Sandy Blvd), go to Customer Service
2.By phone. Ring the Hollywood Whole Foods at (503) 284-2644. Get to Customer Service, and reserve your seats
The Details:
When: Sunday, November 17th, 6pm-8pm, seating at 6.15pm
Where: Magnolia’s Corner, 4075 NE Sandy Blvd  Portland, OR 97212, http://www.magnoliascorner.net
What: A four-course seasonally-driven meal including dessert and wine pairings
Investment/Donation: $30 per plate
Prepared by the Whole Foods Hollywood healthy eating and cooking team led by Ms. Jessie Moore.
 
The dinner is vegan, sugar, soy, and gluten-free.
                                                                                                        MENU
Split yellow pea, sweet potato, and ginger soup
Toasted Pepitas, Roasted garlic and leek” buttah”
Shaved fennel and apple salad with sunflower sprouts and arugala
champagne mandarin vinaigrette
Curry over Jade Arborio rice
Italian Eggplant, kale, fingerling potato
Almond and Fig Tart
Chai coconut icecream

Contact me with any questions, and please feel free to share with your networks! Hope to see you on 11/17!

Seize the Summit!

Susan and I had such an amazing time presenting at (and attending) the Multnomah County Food Justice Summit earlier this month on October 18th. 

We were incredibly flattered by the many folks who attended our session including: students from RAHS-East, Shannon Stember with PPS Nutrition Services, Robin Mack from PPS Equity Services, Abby Herrea & Arielle Clark from The Portland Kitchen,  Steve Cohen, Kyle Curtis with Food Day Oregon, Sidney from Skyberry Farm, Brian Detman with Multnomah County, and so many other inspiring colleagues in this food justice movement. 

Our hope was that through our session, attendees would experience some  of The Curriculum of Cuisine and MHS Agriculture Program magic—so we started with that! Susan had half the room breaking up green bean seeds and working in small groups to label the basic seed parts. I had the other half of the room working on sentence fluency and sensory details.  After tasting various foods (a secret at each table,) writers shared their descriptions and the rest of the participants guessed at what that table tasted. Good times!  

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Susan and I were thrilled that as our respective presentations concluded a conversation unfolded. Q & A is great, but both Susan and I feel that in terms of food and garden education, everyone has insight to offer. Moreover, the work needing done is on such a massive scale, that unless we effort collaboratively and collectively, we will miss serving our youth as effectively as possible. We thank our attendees for sharing their good ideas, grave concerns about the lack of food and garden education in schools, and heart-buoying votes of support for our work—both collectively and individually. 

Lastly, the words of keynote LaDonna Redmond continue resonating. Ms. Redmond reminded the Summit audience not to, “Attach privilege to good food..too stop wishing for cheap food.”  Susan and I are pretty sure that Ms. Redmond would concur that this also means not attaching privilege to food and garden education, and understanding that education is the vehicle by which we can learn about the real costs of cheap food, and therein begin growing just food system change.

My thinking is re-inspired by the Summit. My edginess a little less worried about being “too bold” after listening to LaDonna, and my heart wide open with gratitude for the good, good work of all of those with whom I had the fortune of sharing the day. 

If you are interested, here is link to the Summit Summary from the county.

 

Change can happen when “___millions are served” in a healthier way

I never imagined I would be giving some props to Mickey D’s, but I received the following  article from the Alliance for a Healthier Generation late last month. Here’s the story, McDonald’s has agreed to partner with the Alliance to do the following:

“The commitment is built around a comprehensive plan to increase access to fruits and vegetables and create a marketing strategy that inspires children and families to make healthier choices.

McDonald’s has specifically committed to:

  • All customers can substitute a side salad, fruit, or vegetable as a substitute for French fries in value meals

The commitment also includes the following related to the promotion and advertising of Happy Meals:

  • Only promote and market water, milk, and juice as beverages in Happy Meals on menu boards and in-store and external advertising
  • Utilize Happy Meal and other packaging innovations and designs to generate excitement for fruit, vegetable, low/reduced-fat dairy, or water options for kids
  • Dedicate Happy Meal box or bag panels to communicate a fun nutrition or children’s well-being message
  • Ensure 100 percent of all advertising directed to children will include a fun nutrition or children’s well-being message”

https://www.healthiergeneration.org/news__events/2013/09/26/820/mcdonalds_joins

Good news to pass along my people!

MM