It is a story and photos all about Garden City Harvest - saw it in print tonight. Will have my review copy next week. "Growing a Garden City" Release Party ***Thursday, October 7th, at 7 p.m.*** downtown at the Roxy Theater (718 S. Higgins Ave)
Featuring 15 main characters--a farmer, a foodie, a troubled teen, a homeless shelter chef, a single mother, an entire first grade class, and more--"Growing a Garden City" tells the surprising, inspiring true story of one of the country's most far-reaching experiments in urban transformation through local food: Missoula's own Garden City Harvest.
Woven into the narrative are an introduction by Bill McKibben, 80 color photographs, and seven "How It Works" sections so people can emulate and build on the achievements in the book wherever they call home.
Jane Goodall says: "I love this book. It proves that every one of us, and every patch of soil, can make a difference. The way we connect with nature, with our food, and with each other can change the world." In a starred review, Booklist Magazine says: "Bright, vibrant, and buoyantly accessible, this effervescent celebration of the local food movement thrums with regional, national, and international implications." I think that's good
SNAP (food stamp) benefits can be used at both Missoula Farmers' Markets (and Missoula has the highest SNAP usage at markets in the state) as well as GFS, the Coop and all other mainstream groceries including Costco.
Elaine from Meadowsweet Herbs usually does one or more of these - her son just had brain surgery yesterday in Denver so I don't want to bug her with that question - but there a couple of walks - maybe through the Natural History Center, Meadowsweet and....
marina phillips wrote: I think the mucus production blamed on milk is often a figment of people's imagination, or is caused by other factors and milk is a common and convenient scapegoat. But that's me and my obnoxious opinion.
For me, dairy in any form - fresh, raw or otherwise does have mucus causing properties. I only consume fresh, grass-fed milk products and can tell immediately the extra mucus after consumption. I have even cut them out for months (it takes 10 days to remove dairy from your system) only to reintroduce fermented raw dairy with the same results. At this point I am passed caring about the slight increase in mucus because I LOVE raw cheeses and fresh cream in my weekend coffee - real fermented sour cream, kefir, 24-hour cultured, raw yogurt and on and on. I consume no grains or starches in general......hmmmm.....
Jocelyn Campbell wrote: ... and leafy vegetables ...
Most of the nutrients in vegetables need the fat soluble vitamins in animal fats so the body can utilize them.
From westonaprice.org - "The crux of Dr. Price's research has to do with what he called the 'fat-soluble activators,' vitamins found in the fats and organ meats of grass-fed animals and in certain seafoods, such as fish eggs, shellfish, oily fish and fish liver oil. The three fat-soluble activators are vitamin A, vitamin D and a nutrient he referred to as Activator X, now considered to be vitamin K2, the animal form of vitamin K. In traditional diets, levels of these key nutrients were about ten times higher than levels in diets based on the foods of modern commerce, containing sugar, white flour and vegetable oil. Dr. Price referred to these vitamins as activators because they serve as the catalysts for mineral absorption. Without them, minerals cannot by used by the body, no matter how plentiful they may be in the diet."
marina phillips wrote: My understanding of the tempeh thing is that it's the microbial activity making the b vitamins, in which case I don't see how they wouldn't be available as these are the same microbes with which our guts have spent centuries evolving. But I'm interested in the article!
Perhaps a better explanation here: "Additionally, claims are made in vegan and vegetarian literature that B12 is present in certain algae, tempeh (a fermented soy product) and Brewer's yeast. All of them are false as vitamin B12 is only found in animal foods. Brewer's and nutritional yeasts do not contain B12 naturally; they are always fortified from an outside source.
There is not real B12 in plant sources but B12 analogues--they are similar to true B12, but not exactly the same and because of this they are not bioavailable. It should be noted here that these B12 analogues can impair absorption of true vitamin B12 in the body due to competitive absorption, placing vegans and vegetarians who consume lots of soy, algae, and yeast at a greater risk for a deficiency.
Some vegetarian authorities claim that B12 is produced by certain fermenting bacteria in the lower intestines. This may be true, but it is in a form unusable by the body. B12 requires intrinsic factor from the stomach for proper absorption in the ileum. Since the bacterial product does not have intrinsic factor bound to it, it cannot be absorbed."
From Myth #2 from the Myths of Vegetarianism at the WAPF web site. It is referenced there as well.
Koka wrote: Thanks Kristen, I'm glad it's simple, I believe it's chopped into pieces and boiled in water until the water is gone and the roasted, but I'm not at all sure about that. Would you please provide me with your recipe? Thanks.
It is as simple as just melting the fat down, slowly. In the past I have not used much if any water at all (maybe a Tbsp or two). The key is to not let it burn or get too brown. Last time I did it, it took a couple of days. I did it in the kitchen - somewhat smelly but not overwhelming. Would rather do it outside though in a large cast iron vat.
When it looks like all the fat that is going to liquidize has done so, there will still be some small solid pieces, strain those off and save (the cracklins - yum with salt!) And put the liquid in jars.
marina phillips wrote: Vegetarians can get all the easily digestible B vitamins they need from home made tempei.
Unfortunately those B Vitamins are usually analogs, which block true B12 and are not bioavailable. [ftp=ftp://http://www.westonaprice.org/Vitamin-B12-Vital-Nutrient-for-Good-Health.html]http://www.westonaprice.org/Vitamin-B12-Vital-Nutrient-for-Good-Health.html[/ftp]
City Harvest wrote: Garden City Harvest hosts this type of thing in two different ways: one at a price (slightly more affordable...) of $100 where we host a chef at one of our farms, our local vineyard, 10 Spoon, offers wine, and guests eat out in the fields. It is a magical event, and made with local lamb, veggies, and talent, plus it's organized by a local group.
Very familiar with the "Farm to Plate" fundraiser dinner, in conjunction with the Clay Studio - great event but not publicized or typically "open to the public." Because of this it feels somewhat exclusive.
The other, more casual gatherings through GCH, are fun and great for community building but I am interested in something slightly more upscale, featuring more farms and potentially more chefs, throughout the seasons.
There are a number of CSA's around Missoula, many don't publicize, but I have started to see listings popping up on craigslist - this one from today: Smart Starts Farm and Landscape has begun selling Community Supported Agriculture (CSA) shares in our new farm! If you buy a full share, you will receive a weekly box of local, organic veggies delivered to your door. Full shares ($350) last from June to October and are delivered every week. Half shares ($200) run from June to October too, but they are delivered every other week. A limited number of shares is available, so email smartstartsfl(at)gmail(dot)com, or call (406) 493-9453 soon to reserve your place. Shares sold on a first come first serve basis.
There is also one through the Western Montana Grower's Cooperative.
There is an organization called Outstanding in the Field who has been doing this all over North America for about 10 years, and are in maybe 40-50 towns each year. They were in our region last year but I found the price tag of $175 per person to be out of reach for most in this area (incl myself.) They have many folks who follow them to dinners all over the country.
Personally I've dreamed of setting up something like this, but with a family-style approach.
sorry I didn't see this thread before.... edibleMISSOULA is part of the Edible Communities family of magazines - over 60 strong in North America. Edible publications are currently *the* most read food magazine in the marketplace.
Each publication is local owned and operated (a franchise of sorts) but each publisher has complete control over local editorial and advertising content.
The mission is to give a face and the story to the local foods movement, from farms to chefs and backyard gardeners to food artisans. My personal mission is to also provide the "how to" piece.
I was introduce to permaculture about 2 years ago and said out loud - "OMG" this make SO much sense, why are we not seeing more of this. Since then I have immersed myself with reading books like Gaia's Garden, others about cobb, Elliott Coleman etc. and observing what is going on around the world with permies. I have been longing to have a permaculture presence in this community - which seems so ripe - but the real voice has been the missing piece. My intent has been to start a permaculture feature in every issue (quarterly) but I haven't felt like *the* voice has been available, thus far, in Missoula. Thanks Paul for coming back and providing that.
edibleMISSOULA is at a crossroads of survival - although there is much verbal support, there is little financial support and most don't realize what it takes to make a publication of this caliber to survive. Our printing costs alone, using recycled, uncoated paper is not inexpensive - most glossies go the low road (printing-wise) and they also have articles promoting their advertisers, which we do not do. Advertising does not and will not dictate editorial.
We need more community support (financial and beyond) and are in the midst of developing a few strategies to get there.