Sunday, July 22, 2007

Discussion (General Group Conversations)

16 comments:

Andrea and Mike said...

For the Kick off party we were thinking that people were more than welcome to bring extra food items they had to trade with other folks. We could start discussing that in this space?

Also, has anyone made potatoe flour before, let alone, cooked with it?

lis said...

i'm curious to hear everyone's motivations for taking on the challenge.

what motivates you? what do you hope to gain? how are you interpreting "eat local"?

look forward to hearing your thoughts.

susan said...

DINNER GROUP

Is anyone who lives in SLC interested in forming a dinner group with 3-7 people? This would mean that you only have to cook dinner one night out of 3-7 nights during the challenge, and go to other houses for dinner the other nights. If you're interested, please email me at community(at)wasatchgardens(dot)org

Susan said...

PUBLICITY

One thing we didn't really talk about so much was how much publicity we want to do for the Challenge. We could probably get some traction from the Downtown Farmers Market, Utah's Own, KRCL, maybe even local newspapers. Thoughts?

Anonymous said...

For the curious, the Close-Up article will be running this coming Friday (Aug. 3) in the Midvale/Murray and Holladay/Cottonwood zones, and the following Friday (Aug. 10) in the Sandy/Draper, Sugar House, and Downtown/Avenues zones. Guess they wanted to save it until just before the challenge to make it more timely.

I'm leaving on vacation on the 19th (taking the long way to Burning Man), so the timing is less than impeccable for me to participate. But I do plan on checking back and look forward to discovering some new resources...and recipes! Good luck, y'all.

Cheers,
~William

Jacob said...

Does anybody have info on local oats. I like my oatmeal in the morning with my local honey.

Kaytee said...

Bad news on pecans.
When I asked the pecan farmer how far away his pecans were, I was given a "200 or so" estimate. Well, it's in Hurricane, UT 280 miles from slc.
: (

rachael said...

Jacob
I was told Lehi rollers oats all come from utah.

Shea said...

Anyone Mormon?
Welfare Square

On my way biking home today I passed by Welfare Square, the huge LDS storehouse on the west side and I remembered the stories my husband had told me about volunteering on church farms and in the church cannery when he was a kid. They have this whole network. Welfare Square has a cannery, a dairy, and a bakery, and I decided to check it out. I was lucky enough to walk right in and be able to meet with the manager, Jim Goodrich. I told him what we were doing and he seemed part intrigued/part baffled.

Unfortunately, we can’t buy any food from there because it’s all just donated to folks in need who are referred by their bishops. If you volunteer in the cannery you can buy a limited amount of canned goods, but he was careful to point out to me that only members of the church can volunteer there. I never stated that I wasn’t a member, but something must have tipped him off (hairy legs?). It’s too bad though, because I think it would be really cool to see how a cannery works. It’s also too bad because the dairy makes all sorts of cheese, sour cream, yogurt etc. and all of their milk comes from one farm in Elberta Utah. He gave me the number of the manager if we want to go down and visit it, but it does seem like we would need at least one mormon in good standing.

The bakery gets their wheat from a variety of places, including ID and Montana. So that’s not much use to us.

Shea said...

I posted stuff in the Milk section, Meat, Poultry and Eggs, and Oil. I entered these sites by going to "July". How come they don't show up on the front page?
(sorry... blogging virgin)

lis said...

an interesting article about food miles in today's NY Times:

http://www.nytimes.com/2007/08/06/opinion/06mcwilliams.html

j said...

I would like to share with you an Op-Ed that recently appeared in the NY Times. The piece raises some good questions regarding the metrics used to calculate the energy intensity/emissions of imported vs. local foods. I do not raise this issue to deflate the intend of the Eat Local Challenge of which I’m excited to participate in. I feel this is worthy of discussion as we learn more about these issues.

read the article at http://www.nytimes.com/2007/08/06/opinion/06mcwilliams.html?ei=5090&en=d27bad8aabe4ee0a&ex=1344052800&adxnnl=1&partner=rssuserland&emc=rss&adxnnlx=1186502428-4dHA73ik1drIBVTvGSfcTw

Andrea and Mike said...

The NY TImes article was great to put out for discussion! My basic reaction to the article was that it seems to be a great argument for researching the production of more native foods. Even in the dry climate of Utah there are many edible plants out there that would take little or no effort to produce and even less to transport. Could we have Pinyon Pine groves and Service Berry orchards? His idea of considering all the resources it takes to produce local food when measuring its carbon footprint is compelling and definitely needs to be figured in.

ybyc-Diane said...

oooh, just a little further and you'd be in Pendleton where we are, and at the confederated Tribes of the Umatilla Indian Reservation community garden where we are welcome to take the beans, tomatoes, beets, etc growing. Otherwise, it's beef heaven here. this also reminds me of salal berry muffins someone made and gave me by a dozen. hope service berries are tastier. i hate pretending that something tastes good--and I'm not very good at pretending. but bear lake blueberries!!! that's good. we'll try something like that here sometime. and for you all--go team, and at least you have salt! diane

Russ said...

Hey folks-

Three days in and I'm alomost over my lack-of-coffee headaches, but the cooking time involved is tough - turns out I still have to go to work... That, plus being a lousy baker, made me call Avenues Bakery to see if they would be interested in doing a run of 'pure' local bread. They're very interested, and I'll meet with Kathy Thursday to see what's involved (min volume, unavoidable ingredients, etc). Any other takers? Lemme know! Reply to Russ: ren AT gis.usu.edu

Anonymous said...

Looks like the owner of Aves bakery is happy to bake for us. Their focus is local also. She needs 48 hours advance time and a 6 loaf minimum. Anything is available except the artisan breads. Sadly, no discount. Let me know if you are in. I'll plan a first order for Saturday to pick up Monday, but it sounds like pre-paying is best, so if you are interested email me and let me know how we can best figure that out. -Russ