Food Fighters.

Food Fighters.

Food Fighters.

This past week one of our wonderful members sent us an article from the New York Times entitled: "Activists Working to Remake the Food System."  Written by Ligaga Mishan it is a stunning accounting of the many points of fracture and injustice in our national food system. While it lays bare the inequities and poses difficult questions (from food system scholar Raj Patel "Are you eating an organic banana because your body is a temple or because the people most affected by pesticides are farm workers?") it also shines an intense spotlight on the people on the ground toiling to organize and affect change:

"Today, activism exists at every point in the food supply chain: how it’s produced (unsustainable farming practices; unsafe working conditions and exploitation of undocumented immigrants and prison labor; abuse of animals), who gets to produce it and how it’s sold (racial disparities in lending and investment; the corporate advantage of scale; misrepresentation and erasure of minority cultures) and who gets to eat it (poverty and hunger; neighborhoods lacking access to fresh, healthy food; moralizing over how food stamps are used)."

The article highlights, among many others, the incredible work of Karen Washington of the Black Urban Growers (pictured above in the middle with Jamila Norman of Patchwork City Farms (left) and Dara Cooper of the National Black Food and Justice Alliance (right), beautiful photography by Nydia Blas.)

Karen Washington is a community activist in New York City and since 1988 has been organizing community gardens in the Bronx, turning abandoned lots into green spaces to help feed her neighbors while fighting the City's attempt to evict her off said lots. In 2014 she was awarded a James Beard award for her work. During the pandemic she has increased her harvests, donating to food pantries and knocking on the doors of her elderly neighbors to ensure they had enough to eat. She seems like a power house and I would move mountains to meet her.

The article sways cogently between the perilous accounts of poultry workers, street vendors and farm workers. It plainly states the shameful and alarming truths about food insecurity in this country that has seen a 60% increase in demand at food banks and 1 in 6 Americans lacking reliable access to food. It's a visceral read; a gut-punch and an eye opener. It made me question our business and our intents. (Are we doing enough? The answer to that question will probably always be "Not yet.") The article ends beautifully, on an essential, empowering flicker of hope:

"Activism can be a march, a boycott, a campaign to knock on a million doors or even a handful of seeds: a future, staked in the earth. It can be voices in chorus and a rising consciousness that the way we eat not only reflects, often ignobly, our choices as a society but shapes them; and that we have the power to change those choices, and the way we live."

 

As Family Dinner we are continuing to take steps to affect change in our little corner of the world. Our efforts often feel microscopic, and imperceptible, but we are consistently aiming to do more.

  • We are expanding our monthly donation program to include meals prepared for shelters.
  • We have recently applied to accept SNAP benefits and hope to have that program up and running this year.
  • If you know of farmers or producers from underrepresented backgrounds who are looking for collaborations, please send them our way.

We would love to hear from you about any ideas you have on how we can do better. Thank you for being a part of this with us. As always it is our pleasure to serve you and our local food community.

With gratitude,

Erin + Tim

 

ps: I promise next week I'll be back with bad jokes, references to 80's movies and more about my never ending love for all things melted cheese.

WHAT'S IN THE BAG?

Delivery dates: Saturday, 2/27 and Tuesday, 3/2

Note: If you order a "Meat and Fish Share" you will just receive the meats listed, not the "dairy" items (eggs, yogurt, etc). If you order a "Fish and Seafood Share" you will receive the fish listed, and not the dairy items.

Add-on Grain of the Week - Bagels from Iggy's
Add-on Bread of the Week - Sourdough from A&J
Add-on Pastry of the Week - Mini Banana Bread from Forge

Pro-tip: you can now add extra treats to your share by adding "treat of the week" or "pastry of the week" to your subscription!

HALF SHARE

Omnivore Protein - Steak from Feather Brook Farms; Eggs from Feather Brook Farms
Pescatarian Protein - Salmon from Red's Best; Eggs from Feather Brook Farms;
Vegetarian Proteins - Lentil Stew from Forge; Eggs from Feather Brook Farms
Paleo Proteins - Steak from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Greens from Generation and LEF Farms; Spinach from Queen's Greens; Potatoes from Brookford Farm; Apples from Carlson Orchard;
Grain - Pasta from Valicenti;  
Special Treat - Chocolate Chip Cookies from Forge

WHOLE SHARE 

Omnivore Protein - Steak from Feather Brook Farms; Salmon from Red's Best; Eggs from Feather Brook Farms; Ricotta from Mozzarella House
Pescatarian Protein - Salmon and Hake from Red's Best; Eggs from Feather Brook Farms; Ricotta from Mozzarella House; 
Vegetarian Proteins - Lentil Stew from Forge; Veggie Burgers from Farmhouse Burger Co; Eggs from Feather Brook Farms; Ricotta from Mozzarella House;
Paleo Proteins - Steak from Feather Brook Farms; Salmon from Red's Best; Eggs from Feather Brook Farms
Fruits and Veggies - Greens from Generation and LEF Farms; Spinach from Queen's Greens; Potatoes from Brookford Farm; Apples from Carlson Orchard; Mushrooms from Fat Moon; Onions from Brookford Farm;
Grain - Pasta from Valicenti;  
Special Treat - Chocolate Chip and Butterscotch Oatmeal Cookies from Forge

DOUBLE SHARE

Omnivore Protein - Steak from Feather Brook Farms; Salmon from Red's Best; Bacon from Clark Farm; Eggs from Feather Brook Farms; Ricotta from Mozzarella House; Butter from Kriemhild Dairy
Pescatarian Protein - Salmon, Hake, and Sea Bass from Red's Best; Eggs from Feather Brook Farms; Ricotta from Mozzarella House; Butter from Kriemhild Dairy
Vegetarian Proteins - Lentil Stew from Forge; Veggie Burgers from Farmhouse Burger Co; Miso from Rhapsody Foods; Eggs from Feather Brook Farms; Ricotta from Mozzarella House; Butter from Kriemhild Dairy
Paleo Proteins - Steak from Feather Brook Farms; Salmon from Red's Best; Bacon from Clark Farm; Eggs from Feather Brook Farms
Fruits and Veggies - Greens from Generation and LEF Farms; Spinach from Queen's Greens; Potatoes from Brookford Farm; Apples from Carlson Orchard; Mushrooms from Fat Moon; Onions from Brookford Farm; Savoy Cabbage from Pete's Greens; Tomatoes from Backyard Farm and Long Wind Farm
Grain - Pasta from Valicenti; Focaccia from Forge 
Special Treat - Chocolate Chip and Butterscotch Oatmeal Cookies from Forge

RECIPES

(from Shannon)

Steak and Eggs - You can't beat a real good steak and eggs. This just screams self care Sunday (and Wednesday?) to me! Add some crispy potatoes, roasted tomatoes or sautéed mushrooms too! 

Creamy Spinach and Salmon - Swap the Mozz for for ricotta and stuff your fish! 

Cabbage and Mushrooms - A warm tasty side in under 10 minutes? Yes, please! 

Apple Ricotta Cake - We don't usually cover baking recipes but although Spring is around the corner and the warmer weather this week is getting me excited to be back in the garden again, I am still amped to keep making all the winter apple baked goods until strawberries come up!

New resource! Want to share with us recipes that wow'ed you or show off something incredible that is just going to make me hungry while checking emails? Drop us a line over at recipes@sharefamilydinner.com. We'll be highlighting your recipes and creations in coming weeks!