Guys! Last week was so EPIC!
Tuesday, we attended a talk and demo by our FAVORITE food and culture educator (hero), Michael Twitty @thecookinggene, at The Table in Portland hosted by New Roots, Inc and catered by Naked Hummus. Let me just say everyone that was involved in this evening is extraordinary.
-The Table is a non-profit pay-what-you-can restaurant that serves locally grown food.
-New Roots, Inc works to create food justice in our city. One of the ways they do this is through their Fresh Stop Markets located all over Louisville in underserved areas. You can find one of their CSA/Farmers Markets at http://www.newroots.org/fresh-stop-markets.html. They need volunteers as well as participants in the CSA. Shares cost between $6-$40.
-Naked Hummus is another local company supporting local farms and making great food. www.nakedhummus.com All their food was great but the cookies were bonkers. A thin little buttery orange ginger snap. Not sure how it could be that tasty and buttery and vegan at the same time. #magic
-Michael Twitty is one fascinating, generous, soulful, intelligent and bad-ass educator and chef. What he does and who he is is so complex and necessary. I am going to quote the website description because trying to describe him with my own words succinctly is maybe beyond my means. Visit his website, read his blog and check out his book, The Cooking Gene.
"Afroculinaria is a food blog authored by Michael W. Twitty (Twitter: @Koshersoul /Instagram:@thecookinggene/Michael W. Twitty on Facebook), a food writer, independent scholar, culinary historian , and historical interpreter personally charged with preparing, preserving and promoting African American foodways and its parent traditions in Africa and her Diaspora and its legacy in the food culture of the American South. Michael is a Judaic studies teacher from the Washington D.C. Metropolitan area and his interests include food culture, food history, Jewish cultural issues, African American history and cultural politics. Afroculinaria will highlight and address food’s critical role in the development and definition of African American civilization and the politics of consumption and cultural ownership that surround it."
Wednesday, I cooked a few simple vegetable-driven dishes for a chef demo for Fresh Stop Market Old Louisville.
You can find the recipes for these simple, homey, satisfying and healthy eats, Jeweled Dinner Salad and Cheesy Vegan Broccoli and Rice Casserole at http://www.newroots.org/fresh-bites/quick-and-easy-summer-meal-idea-from-chef-sunshine-flagg-old-louisville-fresh-stop-market
After chef demo I rushed home and cooked some beautiful Oaxacan and Pueblan dishes and enjoyed them with gorgeous friends at supper club. Check out Angela Tolbert's Instagram account @angelatortellini for the gorgeous pics she took that we're edited by Tajah McQueen.
Also, got to cook with some new friends from Eat Naive! They are the loveliest and are soon to open up shop in NuLu with the clean, organic, locally grown lunches we've all been waiting for. Follow them on Instagram @eatnaive or visit them for now at the Douglass Loop Farmers Market on Saturdays and Flea Off Market.
Last (and least) I came down with a bastard of a head cold at the end of the week. I decided to turn those lemons into sorbet and took that as permission to eat ice cream for dinner 3 night's in a row 🤧🍦😋 #winning #treal #foodlife #happyending