Category Archives: Sustainability

Silverlake Saturday Market Survives the Polkadots

There were quite a few haters in the hood when the little parklet seemed to appear overnight at Sunset Junction. Mostly folks were worried about parking. I’m a regular at the Saturday Farmer’s Market and understood the fear. I also love the polkadots. As predicted by my sunny disposition, everything was wonderful as usual. I snagged a parking place right in front of El Conquistadores and cruised the gifty aisle. These shiny kale chips from London Manori caught my eye.

It’s really kale… and leaves they dippity doo, so pretty.

It was a glorious day, the polkadots really added POP and the youngsters love them too.

The sensational citrus offerings made it a perfect day to share an orange with a friend.

We love the oranges too, and this recipe from the Kitchn for a blood orange crostata is just like ours. I like them even better with the cara cara oranges, they don’t get the bitterness of the blood oranges when baked. They are super simple to make and I love the handmade look. Just remember, there’s a fine line between rustic and sloppy, fold with intention. And be generous with the finishing sugar.

Location of the Year 2011

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Instead of giving the honor to myself (we all agree at Jennie Cooks, the best events are at the Shoppe), I award the title to the Natural History Museum of Los Angeles. For starters, they have great parking and they let you drive on the lawn for load in. That doesn’t happen at most Museums of distinction.

Then there’s the inside.

This is the whale room where we’ve seen men dance half naked at the Most Amazing Wedding Ever.

Below is the Rotunda. On this particular occasion, we served the bride’s delicious and amazing homemade vegan cakes.

Although off topic, I must also mention these adorable party favors. Alix made them. They were waiting for the guests with their table numbers. I’m not kidding when I say Alix was the cleverest bride in all the land.

Cocktails with the dinosaurs. Can you beat that?

At the AIGA RE-EXTRAVAGANZA there were amazing sustainable art installations in the North American Mammal Hall. We loved these Solar Sculptures and are hoping a client might like them too… Garden party anyone?

And look at this! Put a cork in it! Have a seat! All of these installations are from award winning local designers.

So, should you ( or your company) be looking for a fun event space… go to the Museum!

Sustainable Salmon fit for the QUEEN!!

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Perhaps, we weren’t all a twitter with the rest of world about the wedding. You know the one. (Where do they get those hats anyway?)

BUT… I do know where they get their royal SALMON!! The same place I do!

Loch Duart Sustainably Raised Salmon was the main course last Friday at the royal reception, and we got that confirmed through our friends at Clean Fish. For all you Angelenos, you can get it at any earth conscious fish monger – I’m particularly fond of my friends at Fish King in Glendale.

Pip Pip, cheerio and good luck newlyweds. Keep eating well!

Earth Month Wrap Up

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Yes, it’s true. I didn’t post a single entry for the month of April. I did however, have lots of fun, it being my birthday month and all. Highlights include hanging out with Jamie Oliver the day he announced the chocolate milk news and Christina at LA Parent wrote a nice piece about what I do for fun (try to save the world, through food). Stay tuned for a great chocolate cookie recipe and a few wedding reviews. We’ve been busy!

I Made Body Cream

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2 parts melted coconut oil 1 part EVOO

I have sensitive skin. From an early age I preferred my lotions straight up starting with baby oil and Vaseline. I progressed to spray on Pam in my high school years (I loved the aerosol application) and then graduated into a life long relationship with olive oil. During my pregnancy I was a big fan of the cocoa butter stick which I would melt during bathing. A few years ago I was led to coconut oil. It’s great in the the hottest of summers because it melts, but as a rule it’s a solid block of saturated fat. And guess who loves it? Dr Mercola of course. He mentioned it was good for callouses so I’ve been using it on my hooves for a while with soft results. The problem is it eventually grows a fuzzy black mold from cross contamination which grosses me out, but just a little. I rinse the mold off and proceed. Then I got to thinking… emulsify.

This is the result of 2 parts melted coconut oil emulsified with 1 part extra virgin olive oil. I imagine with the addition of some coconut milk Kaya Toast would be the obvious direction. It”ll keep you soft. And it takes away the dry skin itch, very soothing and smells good too. It’s a nice spreadable consistency.

Six Jars I'm storing in the freezer

I overheated it in the Vita mixer so I threw it in the freezer then thawed it the next day. There was a foam on top and I whisked it in, and I think it helped the texture. It melts really fast once it’s on you, but not nearly as messy as straight coconut oil. I recommend storing in small containers to avoid the fuzzy black mold. OH – and you can cook with it!

Pig Share Silverlake Style

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It was a strange feeling. I’ve been eating pork my whole life. I’ve known my pigs, thanks to my family’s gentleman farmer, Uncle Bill. Born in the spring meant a nice fat fresh ham on the Christmas table. But this day was different.

Pig Move

Tara of Silverlake Farms found us a pig farmer, met our baby pig and then, months later, waited while the pig was slaughtered, and brought it back to my kitchen for butchering.

It was an all day ordeal and thanks to the stylings of Lindy and Grundy,

it went well into the evening. It was, oddly enough, a spiritual experience. We were all quiet as we stared at the carcass in the back of the van; in awe of the pigs sacrifice and daunted by the reality of getting it into the kitchen. I held her little foot and said a prayer of thanks while the ribs were sawed and the belly was divvied up.

Pig Ribs

I am currently living a vegan lifestyle, but I will partake in the fresh ham from this glorious pig I have brining for Christmas Eve. And I will again offer my prayers of thanks to the pig divine.

Roots of Change can Party!

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What a great night - chefs everywhere! Great wine, exceptional food and desserts! It was the kick- off party Aptly titled “Good Food for All -Celebrating the Los Angeles Food Shed” which started the Network Summit this week: Healthy Food and Farms by 2030.

Chefs! The room was radiant with the energy of these sumptous local foods, appreciated by a room full of dedicated eaters and advocates for a cleaner food system. We were giddy with delight. Even the Mayor gets it. Hopes were high and the rumble of forthcoming change was palpable. It’s happening people, it’s happening!

The Good Food for All Agenda - creating a regional food system for all of Los Angeles is available on line at Roots of Change. The party was magnificent with every noble and worthy local chef in attendance, or presenting. ( I got to hug my hero Suzanne Goin)

This brown sugar peach tart was amazing.

The setting was stupendous. Vibiana is rumored to be a restaurant soon, created by the mastermind behind Grace, Neil Fraser. I think we should combine our strength and I should run the event department. I’d like that!

All my garden peeps were there. My personal favorites of course; Warren from Root Down LA and Julia from Garden School Foundation. Also in attendance, Lisa Lucas Los Angeles Slow Food Warrior and Amelia Saltsman , author of The Santa Monica Farmers Market Cookbook .

There’s just one thing… Could we please have a dialogue about all those disposable plates?

Big Pharma is Screwing with the Salmon

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When will it end? We need to protect our seafood (and maybe eat a little less, right?) Genetically engineered salmon will soon be your if we don’t take action.

Please sign the petition and post on your social accounts. I wonder if our first lady knows about this?

Here’s the link to the petition here to stop GE (genetically engineered) salmon. If you don’t who will? Doesn’t it scare you just a little? Keep it WILD people!

love the ocean

Calling all Chefs to the Garden!

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Here is a great opportunity if: you love kids, you love gardens, you love spreading the word and the gospel of good eats! I’m coordinating the schedule for Garden School this year and looking for chefs! Sessions are 4 days a week (but you only need to teach one day a week) in the morning. Two one hour sessions culminate into a second breakfast for the kids using the foraged food from the garden.

Give me a call on the hotline 310.850 1884 – or the shoppe 323 982 0052 or drop me an e-mail and I ‘ll fill you in. and oh yeah, there’s money involved!

Plea for Change in the Cafeteria

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Here is the document we’ll be using as we insight change and save the kids from obesity and diabetes. Dramatic? yes. Necessary? Without a doubt. The time is now. We can start with elementary schools and work our way up to high schoolers. NOW IS THE PERFECT TIME FOR CHANGE!

CALL TO ACTION

LAUSD – WE WANT FOOD FOR LUNCH

FOOD FOR LUNCH is a group of concerned LAUSD parents, residents, grassroots and community organizations from across Los Angeles who have joined together to affect positive change in the LAUSD lunchroom.

In response to what even the USDA is calling “the single greatest threat to public health in this century,” the obesity epidemic, and to combat health trends in this epidemic which will put 1 in 2 of America’s children at risk of developing Type 2 diabetes in their lifetime, we propose the following changes be made immediately for food served to children at breakfast and lunch:

More whole foods, fruits and vegetables served. We advocate for California-sourced, unprocessed foods served daily at lunch and breakfast. This means no nuggets or other such highly processed animal protein foods.
Less sugar: Reduce sugar to no more than 20 grams per meal and remove foods made with high fructose corn syrup as well as milk with added sugar and flavors.
Water: We want filtered, non-bottled water as a beverage option school-wide.
Sustainability: We want food that is sustainably sourced and minimally packaged and a reduction of individually wrapped and packaged foods.

In addition, we also demand transparency in food and contract selection and a willingness from the School Board and Food Services to go through the pain of transition as healthier changes are implemented in school breakfasts and lunches.

Our proposals are consistent with the 2010 US Dietary Guidelines for Americans, and can be accomplished, among other ways, by adding a salad and fruit bar in every school, discontinuing dessert at lunch and pastries for breakfast, eliminating milk with added flavors and/or sugar, and by offering cold, filtered water in place of juice and sweetened beverages.

These ideas are supported in the LAUSD Wellness Policy, which states, among other things: The District employs a full-time produce buyer to purchase the highest quality fresh produce daily.

Our demands are evidence-based and target the growing childhood obesity epidemic by improving the quality of the food served to children in LAUSD schools. Per the LAUSD Wellness Policy’s standard – that all meals are consistent with the US Dietary Guidelines for Americans - these proposed dietary changes will help accomplish the USDA Dietary Guidelines’ advisory committee’s priorities to help keep obesity and Type 2 diabetes at bay.