What’s Happening in New York City?

by Amanda Berhaupt-Glickstein & Emily Joiner

Download this announcement here.

The Earth Day of food, Food Day is a day that promotes “healthy, affordable, and sustainable food.”  Food Day is the brainchild of The Center for Science in the Public Interest and was launched in 2011.  In its first year, over 2,300 events joined in the celebration in the US.  Happening every year on October 24th, Food Day spreads awareness of safe food for humans as well as safe and humane standards for food and farm workers; highlights the need for healthy diets as well as the need to end hunger; and promotes a food system that supports environmentally sustainable farm practices.

Americans love a reason to celebrate and Food Day is no exception!  With nearly 100 partner organizations this year, Food Day 2012 promises to be another exciting and inclusive celebration. Extending from a single day of food festivities, Food Day now includes a number of events happening throughout the months of October and November.

In the spirit of Food Day, why not share your food holiday with friends and family? Check out some of the creative and fun events happening in New York City by clicking here and spread the word!

Events will continue to be registered throughout October at FoodDay.org. Check their website for additional events in NYC and nationally!

by Stevie Mock and Haley Hardin, New School Food Studies

photo, Mark Winne addresses attendees

The September Open Networking Meeting of the Food Systems Network NYC (FSNYC) on the “Future of Food Policy Collaboration” was co-hosted on September 20, 2012 by the Office of Manhattan Borough President Scott M. Stringer and FSNYC. Over 70 participants including many FSNYC members,  researchers, grassroots activists, food business owners, nutrition educators, anti-hunger groups, nonprofit organizations and public agency staff gathered for  a discussion and dialogue with Mark Winne, national food policy council (FPC) activist and author.  The event included a book signing for Winne’s book, Food Rebels, Guerilla Gardeners, and Smart Cookin’ Mamas, also available from FSNYC for new members. The purpose of the forum, moderated by Thomas Forster, FSNYC leadership committee member and New School Food Studies faculty, was to discuss what future food policy collaboration requires between New York City government and New York’s vibrant food movements and organizations.

by Pamela Koch

photo source: Christopher Schoenbohm (Flickr)

In September 2012, we started an ongoing series to highlight food and physical activity initiatives in all of NYC’s boroughs. Our look at Brooklyn-based coalitions continues this month as we highlight the work of the Bedford Stuyvesant Restoration Corporation (BSRC). BSRC serves as the Brooklyn lead for a citywide campaign called Partnership for a Healthier NYC funded by a Center for Disease Control Community Transformation Grant. For this grant, there is a lead organization in each borough (stay tuned, we will feature other boroughs in the future!).

Restoration’s work as the Brooklyn lead on this grant will address disparities in health outcomes across Brooklyn. The primary goal is to increase opportunities for active living, ensure prominence of healthy foods in school and in every resident’s diet, and discourage the consumption of tobacco, alcohol and sugar sweetened beverages. There is an emphasis on youth. This grant, taken together with Restoration as the new lead for New York City Food and Fitness Partnership, forms the foundation of Restoration’s work improving family health. This is an exciting time to make Brooklyn a model for making healthy food and activity choices the easy choices.

For more information see: http://www.restorationplaza.org/partnershiphnyc

To read the first installation on Brooklyn-based coalitions, see: http://www.foodsystemsnyc.org/article/brooklyn-based-coalitions-improvin...

A GMO Knockout?

by Ed Yowell

photo courtesy of Millions Against Monsanto

9/30/12

Know Your GMOs
Genetically Engineered (GE) foods, a.k.a. GMO (Genetically Modified Organism) or GM foods, are foods, meat and plants, modified through genetic engineering.  Although we have genetically modified animals for thousands of years, we did it through classical, selective breeding, over decades and even centuries.  Now, technology enables the transfer of genetic material from one organism to another to create different, ostensibly desirable, variations.  GMO foods are a source of continuing controversy about their long-term effects on; humans, wildlife, and our food chain (http://www.businessdictionary.com/definition/genetically-modified-GM-foo...).

by Pamela Koch

photo source: Christopher Schoenbohm (Flickr)

Even though New York is one city, each borough is also an entity of its own. This is the first of a series of articles that will highlight some of the work going on across the boroughs. Brooklyn has several coalitions that are actively engages in programs and advocacy to make Brooklyn a borough where healthy food is the easy, desired, and expected choice and active living is the norm.

by Nicole Reed

Much like the Harlem gardener Willie Morgan, who Robin Shulman portrays in her book Eat the City, New York City runs a game of numbers. Everyday we stack the number of years in our city’s history, and with our latest count of over 8 million residents, we add to the number of stories to tell. It’s our fortune to have Shulman among our numbers. In order to be a great storyteller, one has to be a great listener. To gather material for Eat the City, she spent several years listening – and then reading, researching, and imagining. Now she offers readers a deeply engaging answer to the question that got her curious: “How do people mark the landscape with their own personal hunger?”

In her book, Shulman walks through centuries of New York City history and personal accounts related to seven staples: Honey, Vegetables, Meat, Sugar, Beer, Fish, and Wine. Each staple gets its own chapter and its own narrative that twills between its first appearance in the city to today’s crafting by living and flourishing New Yorkers.

by Sara J. Rosen

photos courtesy of Jason Schwartz, clockwise from top left: Alica Walter & Sam Alberts; Marja Samsom; Naxielly Dominguez's Un-Cookoff "helpers" - Angeline Dominguez and Emma Deutsch; and Teen Battle Chefs Adam Garcia & Lorenzo Gallese

The Great Tomato Un-Cookoff hosted by Food Systems Network NYC and New Amsterdam Market on Sunday, August 26th was a rousing success.  Hundreds of tomato enthusiasts meandered through the market sampling awe-inspiring dishes created by an impressive roster of chef participants. Each creation captivated our taste buds in a different way. While we honor all of our chefs for their tomato mastery, the following chefs took home a special prize for distinguishing themselves in the following categories:

• People’ s Choice Award (voted best dish from our attendees): Alexis Delaney for her Tomatoes with Homemade Stracciatella and Anchovy Breadcrumb Salsa

• Judge’s Choice Award (voted best dish by our judges):  Naxielly Dominguez for her Tomato Tortilla Soup w/Chipotle Goat Choose & Chimichurri Oil

• Most Creative Use of Tomatoes (selected by our judges): Renee Baumann for her Zesty Gazpacho Granita

• Best Interpretation of Un-Cooked (selected by our judges): Alicia Walter & Sam Alberts for their Tomato Watermelon Salad

These lucky chefs were awarded unrivaled experiences that included a guided tour of a local Greenmarket; lunch at the Green Table; and sunset drinks and snacks at the new Table Green with the Network’s very own culinary and market experts.  Our fourth prize was two tickets to New Amsterdam Market’s upcoming Cider Rival and tasting event in October.

Wish you had sampled (more of) the tomato recipes featured at Tomato Fest?  Here’s your chance to see if you can re-create some of these dishes at home.  Thanks to our chefs for providing the great recipes below!

When:  Sunday, August 26, 2012, 12:00-4:00 pm

Where: New Amsterdam Market - South Street (Between Beekman Street & Peck Slip), New York, New York 10038

Ticketed event features: tomato tasting of multiple varieties (heirloom and other non-GMOs); FSNYC’s Great Tomato Un-Cookoff; All ticket proceeds benefit FSNYC.

Attendee tickets: $15 FSNYC members (w/ discount code); $20 non-FSNYC members;  $30 non-FSNYC members + FSNYC membership. Buy tickets in advance or purchase day of (cash only).

FSNYC's Annual Tomato Fest and inagural Great Tomato Un-Cookoff at New Amsterdam Market is fast approaching! Attendees can:

• Learn how to can tomatoes with Spicy ‘n Sweet (1:00 - 3:00 pm)
• Talk heirlooms with on-site experts
• Enjoy tomato inspired creations from New Amsterdam Market vendors
• Taste and profile 15 varieties of height-of-the season tomatoes (ticketed)
• Sample the tantalizing, tomato-centric creations of 9 chefs who are competing head-to-head in FSNYC's first Great Tomato Un-Cookoff! (ticketed)

Tickets available at http://www.brownpapertickets.com/event/265444

All ticket proceeds benefit Food Systems Network NYC.

WHO'S COMPETING IN THE 2012 GREAT TOMATO UN-COOKOFF AND WHAT ARE THEY WHIPPING UP? FIND OUT BELOW...

Renee Baumann - Zesty Gazpacho Granita

Before studying pastry at the French Culinary Institute,  Renee studied architecture and she will forever blame all of her persnicketiness on having a formal design training.  She can sometimes be found teaching culinary skills through Skillshare and at  Cooking Matters classes organized by City Harvest, By day, she draws technical things on a computer. By night, she cooks, reads, writes, tends to two emotionally needy cats, and occasionally instigates experimental dinner parties.

Tim Cavaretta - Zapamole

Tim Cavaretta is the founder of local harvest catering outfit Bittergreen. Starting with the best ingredients the region has to offer in any given season, he aims to combine flavors in ways that surprise and satisfy. Tim grew up in Massachusetts and studied Anthropology at NYU. Meet his tweets @eatbittergreen.

Alexis Delaney - Tomatoes with Homemade Stracciatella and Anchovy, Breadcrumb Salsa

Alexis Delaney has been cooking in New York City restaurants for the past five years, first at mas (farmhouse) in the West Village, and more recently at mas (la grillade). Her interest and passion for simple, seasonal cuisine took her to Rome, Italy where she worked at the Rome Sustainable Food Project. She is thrilled to be part of the tomato "uncookoff!"

Naxielly Dominguez - Fresh Tomato Tortilla Soup with Chipotle Goat Cheese and Chimichurri Oil

Naxielly teaches culinary arts and baking in Kingsborough Community College. She works as a food service coordinator for the nonprofit organization Children's Aid Society creating healthy and nutritious meals for young children. In her spare time she loves to make sweet materpieces as a cake designer.

Mitchell Greenberg - BLT S'more

Mitchell Greenberg is the resident culinary guru of MitchMallows, handcrafted artisanal marshmallows. A lifelong marshmallow romance convinced Mitch that now is the time to bring this evocative and beloved oldfangled confection into the 21st Century. Say hello to the Ginger Wasabi, Churros, Wine & Cheese and Pretzels & Beer mallows to name just a few of our 36 flavors! You’ll never think of marshmallows the same way again. www.mitchmallows.com

Jessica Henesy - Tomato Jam BLT

Jessica is a recent graduate of FCI's Classic Culinary Arts program. When she is not working as a sales representative for Sea to Table, a sustainable seafood purveyor, Jessica enjoys putting her culinary skills to work at home.

Margrethe Horlyck-Romanovsky - Tomato Smørrebrød with Goat Cheese and Chives

Margrethe is the founder and executive chef of Babette's, a private catering service specializing in Nordic cuisine. Growing up in a family of hunters, gatherers, cooks and farmers she has been cooking for company since she was 14. Margrethe's passion for local food, nutrition education and food access has shaped her multifaceted career including ten years of development and expansion of various hands-on nutrition and health education programs reaching more than 17,000 New Yorkers a year; a cookbook and nutrition manual for large Danish institutional kitchens; and catering for numerous Nordic events hosted by the United Nations. Margrethe is pursuing her doctoral studies in Public Health Nutrition at the CUNY Graduate Center, where she focuses on food access, particularly subsidized supermarkets, while teaching food and culture at Brooklyn College. Margrethe's cooking is reminiscent of her mother and grandmothers' kitchens and inspired by New Nordic Cuisine.

Marja Samsom, the "Dumpling Diva" - Tomato-Basil Dumpling

Marja is an international chef, Dumpling Diva, and downtown bicyclist.

Teen Battle Chefs - Pico De Gallo & Ricotta on Flatbread

Two talented Teen Battle Chefs, Lorenzo Gallese (pictured left) and Adam Garcia, will dazzle you with their recipe! Teen Battle Chef is a youth development program exploring culinary, food systems and gardening education, while battling obesity and chronic disease

Alicia Walter & Sam Alberts - Tomato Watermelon Salad

Alicia Walter and Sam Alberts are co-chefs of La Scuola at Eataly.  They celebrate local New York produce during Pranzo, a pop-up lunch restaurant, which focuses on the food, history and culture of the twenty regions of Italy.  By night, the space transforms into a demonstration cooking school to satisify both your inner geek and glutton with classes ranging from producer-led wine tastings to educational 4-course dinners. For more information on classes at Eataly, please visit Eataly's La Scuola.