The Next Generation

The Next Generation

A few weeks ago we received a really wonderful email from a local high school student Alex Lo, pictured. Alex is sixteen and had just attended a talk we gave to a cohort at a MA HOBY event about Family Dinner and our mission to use data and technology to shorten the local food supply chain and eliminate waste in the system. He wrote:

"I was really intrigued by your use of data to display how broken the US food system is. I have always loved food and recently become passionate about reducing food waste. Last summer, I worked on analyzing a data set on New York food waste through many demographics. As a result, I learned how large the problem is and how no single person is the culprit, but all of us together are, as shown by similar food waste levels through all demographics.

I was reminded of your wonderful talk when I started working on the Belmont Food Panty’s website as part of the computer science club I started at school. In talking with the food pantry manager, I was refreshed firsthand about the food waste in our area and how great the need is
."

I was floored by the skill and compassion on display in the message from such a young person. As a nerd at heart I was also super curious about the New York City data set he had worked on and where his love for food comes from.  I asked Alex if he would tell us a little bit more about each. Here is what he wrote, for your amused amazement:

"Food is universal: it supplies us, it gathers us, and it unites us. From a young age, food has fascinated me. I come from Chinese heritage, and food is a staple of the family. Large family dinners remain a highlight of my childhood. I remember the clinks of silverware and cold glasses of water juxtaposed to heat filled dishes steaming on the table. I remember the sundry of colors shimmering in front of me, as the new foods arrived and departed. Most importantly, I remember the buzzling conversations around me and the convivial feeling of the restaurant.

    Although I can reminisce forever on the pleasures of eating food, a dark reality lies underneath. The food leaving our table often contained remnants of the spectacular dishes they were. When we left, several of our plates still held partial servings of food. Although we conversed with plentiful amounts of food in front of us, I began to ask myself if this was the case for others. The short and definite answer is no. Food insecurity is a poignant issue in our society. 1 in 11 children face hunger. I began to see how in every aspect of the eating I loved, there was usually some degree of waste. As a result, I strove to learn more and see what I could do to combat this problem. 

    Now I am in high school, I have tried to do my part in reducing food waste. Last summer, two other high schoolers and I did a research project on food waste in New York City. Another one of my passions is computer science, so I combined the two for this project. The goal of the project was to see if food waste was attributed to a certain demographic, such as area, socioeconomic status, or age. We found a dataset released by the City, and then refined and analyzed it with Python. To present our findings, we gathered the results, graphed them, and integrated them into a website. As a result of this project, we observed that there were few correlations between demographics and food waste. From the data, all people wasted food in the same amounts. We surmised that not one person or group is to blame for food waste. We are all culprits that combine to form a larger issue. With our eyes having been opened, my teammates and I relish the opportunity to share our results and tell others that we all can take part in solving the problem of food waste."

Alex is a rising junior in Belmont. His favorite classes are Math and English and he hopes to be a software engineer with a focus on machine learning. His favorite dish is a stir-fry which, by the way, is an excellent dish for emptying your fridge and eliminating waste at home. 

How incredible is he? It's such a powerful reminder that as we seek to build community and enact change in our systems, we need to look to the next generation to be with us and to lead us.


WHAT'S IN THE BAG?

Delivery dates: Saturday, 6/19 and Tuesday, 6/22

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

Add-on Grain of the Week - Granola from A&J King
Add-on Bread of the Week - Rye from Iggy's 
Add-on Pastry of the Week - Chocolate Croissant from A&J King
Add-on Fresh Pasta of the Week - Garlic Scape Linguine from Valicenti
Add-on Cheese of the Week - Camembrie from Blue Ledge Farm
Add-on Mezze of the Week - Baba Ganoush from Magic Bites

HALF SHARE

Omnivore Protein - Chicken from Feather Brook Farms; Mozzarella from Mozzarella House
Pescatarian Protein - Flounder from Red's Best; Mozzarella from Mozzarella House
Vegetarian Proteins - Tofu from 21st Century Tofu; Mozzarella from Mozzarella House
Paleo Proteins Chicken from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Tomatoes from Old Athens Farm, Kimball Fruit Farm, Long Wind Farm, Atlas Farm, and Five College Farm; Strawberries from Ward's Berry Farm; Lettuce from Brookford Farm and Clark Farm; Swiss Chard from Clark Farm, Kitchen Garden Farm, and Pete's Greens
Grain - Pizza Dough from A&J King
Special Treat - Graham Crackers from A&J King

WHOLE SHARE 

Omnivore Protein - Chicken from Feather Brook Farms; Flounder from Red's Best; Mozzarella from Mozzarella House; Eggs from Feather Brook Farms
Pescatarian Protein - Flounder and Scallops from Red's Best; Mozzarella from Mozzarella House; Eggs from Feather Brook Farms
Vegetarian Proteins - Tofu from 21st Century Tofu; Veggie Burgers from Kind Roots; Mozzarella from Mozzarella House; Eggs from Feather Brook Farms
Paleo Proteins Chicken from Feather Brook Farms; Flounder from Red's Best; Eggs from Feather Brook Farms
Fruits and Veggies - Tomatoes from Old Athens Farm, Kimball Fruit Farm, Long Wind Farm, Atlas Farm, and Five College Farm;  Strawberries from Ward's Berry Farm; Lettuce from Brookford Farm and Clark Farm; Swiss Chard from Clark Farm, Kitchen Garden Farm, and Pete's Greens; Kale from Brookford Farm and Langwater Farm; Celery from Kitchen Garden Farm
Grain - Pizza Dough from A&J King
Special Treat - Graham Crackers and Chive Scones from A&J King

DOUBLE SHARE

Omnivore Protein - Chicken from Feather Brook Farms; Flounder from Red's Best; Turkey Sausage from Yankee Farmer's Market; Mozzarella from Mozzarella House; Eggs from Feather Brook Farms; Kimchi from FinAllie Ferments
Pescatarian Protein - Flounder, Scallops, and Squid from Red's Best; Mozzarella from Mozzarella House; Eggs from Feather Brook Farms; Kimchi from FinAllie Ferments
Vegetarian Proteins - Tofu from 21st Century Tofu; Veggie Burgers from Kind Roots; Empanadas from Buenas; Mozzarella from Mozzarella House; Eggs from Feather Brook Farms; Kimchi from FinAllie Ferments
Paleo Proteins - Chicken from Feather Brook Farms; Flounder from Red's Best;  Turkey Sausage from Yankee Farmer's Market; Eggs from Feather Brook Farms
Fruits and Veggies - Tomatoes from Old Athens Farm, Kimball Fruit Farm, Long Wind Farm, Atlas Farm, and Five College Farm; Strawberries from Ward's Berry Farm; Lettuce from Brookford Farm and Clark Farm; Swiss Chard from Clark Farm, Kitchen Garden Farm, and Pete's Greens; Kale from Brookford Farm and Langwater Farm; Celery from Kitchen Garden Farm; Zucchini from Langwater Farm; Chive Bunches from Iron Ox Farm
Grain - Pizza Dough from A&J King; Tortillas from VT Tortilla Company
Special Treat - Graham Crackers and Chive Scones from A&J King


RECIPES

(from Shannon)

I want to see what you're making! Send pics of your creations and other recipes over to recipes@sharefamilydinner.com for us to highlight! 

Calamari Stew with Garlic Toast - I know it's summer, but on a cool night, this sounds heavenly. With the right pot, you could probably even cook this out on the grill! 

Kale Pesto - I will admit, cooking for one it's hard to get through all the bunches of greens. BUT my favorite way to use them up (especially if they are on the wiltier side) is to make pesto! Last week it was a garlic scape, broccoli rabe pesto that I added to pasta and froze for my next risotto, but this week I'm thinking kale pesto for PIZZA!!!! I have enough friends with nut allergies that I typically skip them (I know, sacrilegious), but I add extra of a nuttier flavored cheese! 

PIZZA!!!!! - Speaking of pizza, here are some FAQs about working with fresh dough for your ZAs.

Flounder and Veggie Parcels - This is a quick and easy recipe especially for a weeknight meal! Throw in whatever veggies you have lying around and enjoy! (I bet you could also probably use some tin foil and do this on the grill if you're trying to avoid turning on the oven!)

Grilled Lemon Yogurt Chicken - All day everyday I could eat a lemon-y chicken dish. Turn on the grill, use any veg you have lying around. Have you ever had a grilled tomato or onion? Yum.

Dessert Pizza - Okay, I may still be hung up on pizza. BUT hear me out--Macerated Strawberry instead of tomatoes, top with some mozzarella or ricotta or any other creamy cheese, and a balsamic glaze??? Yeah, I'm in!

Strawberry Salad - One of my favorites. Have any feta left over from last week's Cheese of the Week? Throw it on this wonderful salad! And if you do the lemon yogurt chicken, that would pair nicely as well. :) 

Chive Blossom Vinegar - For the doubles, our friends over at Iron Ox will be sending some chive bunches WITH the blossoms on top. Now, be prepared for your new favorite spring project, chive blossom vinegar. Once it's done steeping, enjoy with all your summer vinaigrettes!

Want to share recipes that wow'ed you or show off something incredible that is just going to make me hungry while checking emails? (Or send us pics of your dog with your share?? WE REALLY WANT TO SEE PUPS!!)  Drop us a line over at recipes@sharefamilydinner.com. We'll be highlighting your recipes and creations in coming weeks!  (I am loving all the things you have sent! Stay tuned for highlights coming soon!)