Blogs

The Grand Opening of the Cafe, Fall 2011

Submitted by AngelicaEngel on Thursday, 29 Sep 2011, 11:43am

                 I grasped my jar of seaberry lemonade and put it to my lips. Tilting the jar and my head back, I allowed the golden liquid to flow into my mouth and delight my tongue with its thick tang.

                The coffee behaved like a whole nother animal. I began by inhaling the rich aroma of dark tropical places off the coffee’s surface. Next, I sipped at it, and found the rich heat to my liking.

                One of the café interns, Angie, served me my food. I had ordered the beef and dumpling soup and an ice cream sandwich.

                Savory and thin, the beef dumpling soup presented a light complement to the weighty ecstasy of the ice cream sandwich. The soup contained some onions and minor strips of beef along with whole wheat dumplings that felt nutritious as they danced with my molars.

                But, now, the ice cream sandwich! Rich, thick cream slowly melting inside of two pieces of perfectly chewy, sugary cookie truly satisfied both my mouth and my stomach.

                What a meal!

How I Got Involved with Slow Food: A Little Background

Submitted by Slow Food UW on Sunday, 11 Sep 2011, 8:46pm

“Be the change you want to see in the world.” –Mahatma Gandhi  

 

                Last fall semester, I took the following four courses:  history of ancient philosophy, poetry in traditional forms (a creative writing class), French existentialism, and women, social institutions and social change. I had no university sanctioned extracurricular activities. I didn’t have a job either.

                The following is an excerpt from an assignment I turned in for my poetry class:  “If there were a god, then there would be a reason for lost lambs drowning. Instead, (in god’s stead) are merely lost lambs drowning. I want to drown in drink. I, a lost lamb, seeking sequin swirls at night, sipping sparks from icy glasses. Ashes. Lambs we are, then ashes blowing white in cigarette flicks.” I remember writing those lines in a desperate frenzy. They used to be in iambic pentameter, but I added words and took out the line breaks to make it less confusing.

                Call it depression, but it isn’t as simple as that. Not for me. What I needed wasn’t a pill or to talk to someone about how I felt. Those tools help, but they come from outside. What I needed was an ideological revamp, an acceptance of my own subjectivity.

                Subjectivity. What is that? It’s local. It’s organic. It’s comes from the ground up.

                Last fall semester, I wanted to be omniscient. I wanted complete understanding of every single thing in the universe, from the top down. I wanted to have intellectual access to the coherence of the system, because knowledge is power, and what I wanted more than omniscience was to be all-powerful. I’m not joking. I believed that either you have all the power or you have none. You’re on the top or on the bottom. You’re objective and perfect or subjective and worthless.

                Then, my ancient philosophy professor started lecturing on happiness.

                From my notes:  “The world comes with abstract structures, e.g. electromagnetic charge. These abstract structures were not created by us but were there prior to the evolution of the slug. The Good is one of those abstract structures. It is what it is regardless what we think it is. Our souls yearn for it.”

                Some people refer to The Good as God’s Will. Some call it the Tao.

                I started feeling much, much better when I decided to accept the existence of The Good. Then I didn’t feel so helpless and despairing about my not being able to fix everything immediately. Then I could actually start making change on a local level, a subjective level, beginning inside my own mind.

                Another one of my philosophical hang-ups was time. Namely, the terrifying fact that we seem to have a clear limit of it, 80 to 100 years per person, if we’re lucky. I cursed this fact. I wondered every day why we are born only to die.

                Then I thought, “So what are you going to do? What will you do with your 80 to 100 years, Angelica? What are you going to do with yourself?”

                I read about the word ahimsa, which means “non-harming.” I thought, “That’s what I want to do. I want to investigate what ahimsa means when translated through me. How can I live in less harmful ways? How can I align my action with how much I care about others?”

                I knew with certainty that first and foremost, before I would be able to truly help others with their struggles, I needed to stop exacerbating my own. Thus, I stopped chasing boys and drinking recklessly. Sometimes my behavior would regress a little, but the fundamental change in my ideology gave me a vivacious persistence toward challenging my destructive impulses.

                Spring semester, I began attending Slow Food UW’s Family Dinner Night with my friends, with whom I had grown so much closer after I accepted ahimsa into my motivation toward life and The Good into my world outlook. I didn’t really think consciously about Slow Food that much, but something about it deeply resonated with me. I felt at home. I intuitively attended every single FDN, which I didn’t realize I had done until the year was almost over.

                One day, the Slow Food leaders talked about applying for internship positions for the following semester. A crazy thought popped into my mind:  “I could do that.” Then I thought, “No…that’s so much responsibility! You know how good you are with responsibility. I don’t think you can handle it.” Then I thought, “I have a 3.2. I’m responsible. If I’m lucky enough to get accepted, and lucky enough to get a position that involves skills I value in myself, such as writing, I will do what I need to do. This is a really good opportunity for you, Angelica. Just try it. Challenge yourself.”

                So I did, and now I’m the Public Relations intern.

                What went on last fall semester was a shift from the universal to the personal, the global to the local. I realized my happiness involves shifting my focus from the incalculable imperfections in our human world to the aspects of my life that I can truly affect. My participation in Slow Food embodies this change.

And I haven’t even begun to write about it.

 

 

Concert on the Square Picnic Baskets

Submitted by Slow Food UW on Monday, 27 Jun 2011, 4:30pm

The Wisconsin Chamber Orchestra is starting their 2011 series of Concerts on the Square; a tantalizing musical experience featuring a different theme and guest musician each week. Let the students of Slow Food UW help you share each relaxing Wednesday with our picnic baskets. Cater your experience with local, seasonal, delicious Wisconsin foods from the students who brought you the wildly popular Slow Food Cafe. Part of Slow Food UW's mission is to incorporate community with food. Bring your friends and family and gather around a Slow Food picnic basket, thankful for the special food and special people in our lives. Don't forget the blanket!

What comes in a picnic basket:

Picnic baskets are all about fun nibbles to pass around. Our menu focuses on local, seasonal, homemade items. Look in your baskets for an insert with information about the farmers who contributed to your meal.

 

To Order:

Fill out the information below. On Wednesday, meet us where Martin Luther King Dr. intersects with the square between 6:00 and 7:00. We will have a large bike trailer, and sign, and your basket. Please order your baskets by midnight on the Tuesday before the concert. 

 

Sample Menu
Finger Sandwiches
Each basket will have an assortment of finger sandwiches, both vegetarian and non. The larger the size of the basket, the greater variety included.

Vegetarian
- Shaved radishes, sea salt, homemade ricotta and homemade butter on homemade ciabatta
- Homemade poached fig spread and gouda cheese on homemade walnut bread
Carnivorous
- House-cured pancetta, havarit, basil, tomato on crusty French bread
 -Creamy egg salad sandwich on homemade brioche bread

Sides
Each basket will have an assortment of sides. The larger the size of the basket, the greater variety included.
- Middle Eastern Couscous salad with snap peas, walnuts, and apricots
- Sweet Gingery fruit salad
- Mixed greens with a homemade vinaigrette

Desserts
Assorted gourmet desserts featuring favorites such as key lime pie, shortbreads, and chocolate
chunk cream puffs!

 Menu is subject to change.

Slow Food UW Hands-on Cookbook

Submitted by Slow Food UW on Monday, 9 May 2011, 8:34am

At long last! Our very first edition of our cookbook was released May 6th, 2011 at our end-of-the-year grand finale celebration.

Download a PDF copy and explore three years of recipes and more!

Fall 2011-2012 Internships

Submitted by Slow Food UW on Friday, 22 Apr 2011, 10:49am

Hello Slow Foodies,

As the semester is winding down, we are looking ahead to the next semester and a whole new line-up of internship opportunity. Thanks to your support, we have been growing rapidly and now have 13 different internship opportunities! Being an intern is really fun and a great way to get involved. Listed below are the internships being offered for the Fall 2011 semester.
 
1.                Family Dinner Night Kitchen Management Internship (3 positions)
2.                Kitchen Coordinator Internship (1 position)
3.                Farm-to-University Internship (1 position)
4.                Farm Mobbing Coordinator Internship (1 position)
5.                Café Internship (6 positions)
                         -For this internship, please specify the specific role of interest
6.                Grant Writing Internship (1 position)
7.                PR Internship (1 position)
8.                Social Media Internship (1 position)
9.                Outreach Internship (2 positions)
10.            South Madison Garden Internship (1 position)
11.            South Madison Kids Activities Internship (1 position)
12.            South Madison Market Basket Internship (1 position)
13.            Food Diversity Internship (1 position)

For any of the following internships, please contact Tori Rumble via email with a paragraph of why you are interested and when you are available to interview. Please write the name of the internship of interest in the subject heading.
Tori Rumble- info@slowfooduw.org
 
Applications are due by April 25th and we will begin an interview process shortly afterward.
 

1. Family Dinner Night Kitchen Management Internship (3 positions)

Every Monday, Slow Food UW hosts a “Family Dinner Night”, serving roughly 100 people. As a FDN intern, you would have a responsibility to work on planning, shopping, and cooking for these weekly dinners. There are three positions available, each offering 2-3 credits (60 hrs/credit).
Tasks:
- Make sure the guest chefs have a positive experience
- Become familiar with the kitchen and kitchen procedures
- Maintain the order and cleanliness of the kitchen
- Record FDN recipes
- Continue to improve the procedures and quality of family dinner nights to make them as efficient and enjoyable as possible
- Coordinate with those interested in being guest chefs
- Figure out ways to continually increase our local sourcing, especially focusing on marginalized producers.
- Coordinate with guest chefs on menu planning and shopping
- Have fun!!!
Required Skills:
- Ability to communicate regularly, via phone, via e-mail, and face-to-face, with internship advisor, co-directors, SFUW leaders, and guest chefs
- Basic cooking skills and techniques
- Organizational and leadership skills in the kitchen
- Familiarity with local produce and shopping locations such as the Dane county farmer's market and Willy St Co-op (this will require availability on weekends)
- Ability to delegate cooking and cleaning tasks to groups of volunteers and oversee their completion
- Ability to handle high-pressure situations and be able to think on your feet/last minute
Required Schedule Availability:            
- Must be available Monday nights
 

2. Kitchen Coordinator Internship (1 position)

Slow Food UW is seeking an intern to serve as the primary coordinator for all of our kitchen events. This is not a food preparation position, but you will be required to know kitchen procedures, and to improve cohesion between the FDN interns, Café interns, and the Crossing staff. There is one position available, offering 2-3 credits (60 hrs/credit).
Tasks:
- Serve as the liaison between FDN interns, Café interns, and The Crossing staff.
- Become familiar with the kitchen and kitchen procedures
- Maintain order and cleanliness in the kitchen
- Plan cooking and cooking skills workshops
- Compile recipes from FDN and Café meals; and assess their viability as produced regularly on a larger scale
- Create write-ups for each Family Dinner Night to post on our website
- Help plan occasional Friday Night dinners
Required Skills:
- Ability to communicate regularly, via phone, via e-mail, and face-to-face, with internship advisor, co-directors, SFUW leaders.
- Ability to manage cooking and cleaning tasks and oversee their completion
- Good writing skills
- Photography skills encouraged
**Will be required to become a certified kitchen manager.
Required Schedule Availability:            
- Must be available Monday nights, Wednesday from 12-2

3. Farm-to-University Internship (1 position)
 

This internship will be to manage Slow Food UW’s Farm to University project, working closely with both University Housing Food Services and Union Food Services to bring local and sustainable food into the campus food system. There is one position available, offering 1-2 credits (60 hrs/credit).
Tasks:
- Coordinate local meals at Rheta’s Dining Hall
- Maintain good contact with Housing Food Services
- Expand Slow Food meals in dining hall on campus
- Participate in sustainability committee with Union Food Service
- Educate and promote to students the benefits of integrating local food in the university food system
- Create a relationship with the dorm system that promotes good, clean, fair food, especially encouraging the weekly Growing Power Market Baskets.
Required Skills:
- Ability to communicate regularly, via phone, via e-mail, and face-to-face, with internship coordinator, SFUW leaders, and Union and Housing Food Service
- Become familiar with Slow Food’s mission and goals
- Must be self-driven, assertive, and engaged
- Must have good time management skills and flexible schedule
 


4. Farm Mobbing Coordinator Internship (1 position)

Slow Food UW became part of the new project, Farm Mobbing Wisconsin, a joint initiative between Slow Food UW, ReThink, F.H. King, and the GreenHouse. Farm Mobbing is a “university-to-farm” project, and the coordinator intern will be responsible for connecting student volunteers with local farmers to provide a critical mass for various projects. To learn more about this internship, visit the Farm Mobbing website. There is one position available, offering 2-3 credits (60 hrs/credit).
Tasks:
- Help manage the newly created student organization, Farm Mobbing Wisconsin
- Maintain relationship, and communicate between SFUW, F.H. King, ReThink Wisconsin, and GreenHouse
- Communicate with potential farm mobbing farms
- Coordinate transportation to farms 
- Coordinate volunteers
Required Skills:
- Ability to communicate regularly, via phone, via e-mail, and face-to-face, with internship advisor, SFUW and affiliated organizations, local farmers, and farm mobbing volunteers
- Must be self-driven, assertive, and engaged
- Must have good time management skills and flexibility of schedule
- Familiarity with local farms and foods
- Become familiar with Slow Food’s mission and goals
Required Schedule Availability:            
- Must have an open schedule on weekends.
 


5. Café Internship (6 positions)

This internship is to help grow and improve Slow Food UW's café launch project. It is a perfect "service-learning" opportunity that allows you to operate the café for approximately 60% of the time and research and study the café for 40% of the time. This allows students to gain intimate understanding of the project, it's context, and the ideas and tools to improve it.

Slow Food UW's cafe lunch project is looking for 6 undergraduate students to join our group for the Fall of 2011. Each student would sign up for 2-3 credit internship/independent study (120-180 hours a semester) through one of several departments (C&E Sociology, Human Ecology, Urban and Regional Planning, and others).

The Café is a dynamic project with a diverse set of responsibilities and specific internship tasks.
Specifically, we are looking for :
2 Chef Interns with extensive cooking experience
1 Business Intern with management experience
1 Farm Relations Intern
1 Communications Intern
1 Volunteer Coordinator Intern

Duties vary for each internship, but overall the café intern team will be responsible for...
Duties:
- Running a full-service cafe at least once a week.
- Gaining a deep understanding of the project, proposing and implementing improvements and creating a plan for the cafe’s future
- Developing menu, recipes, inventory needs, etc.
- Proposing relevant programming, events, and promotion
- Maintaining and expanding relationships with local farms and wholesalers
- Creating relationships with other community partners for cafe operations
Required Skills:
- Ability for interacting in a professional and productive manner with Slow Food UW leaders, partner organizations, and our broader audience
- Willingness to propose ideas and execute tasks
- Experience synthesizing and summarizing large volumes of past research
- Practice in strategic planning
- Group-oriented but independent worker
- Friendly
Required Schedule Availability:
- Wide schedule availability is suggested (hours based on specific internship role)
 


6. Grant Writing Internship (1 position)

SFUW is primarily funded by grants. To ensure financial sustainability, we are creating a grant-writing position.  This intern will work closely with the Financial Chair to apply for new grants and seek renewal of grants we have already received.   This internship requires no previous grant writing experience. There is one position available, offering 2-3 credits (60 hrs/credit).
Tasks:
- Work closely with Financial Chair to search out new grants, apply for those that are topical and appropriate, and help the financial chair create a plan for continued financial stability.
- Attend grant writing workshops on campus to enhance writing capabilities
- Become familiar with Slow Food’s mission and goals
Required Skills:
- Ability to communicate regularly with internship advisor and SFUW leaders
- Solid writing skills encouraged
 

7. PR Internship (1 position)

This intern will be responsible for creating publications and fliers that can be used to advertise SFUW to the Madison campus. This intern will work with other interns to promote their projects on a large scale. There is one position available, offering 1-3 credits (60 hrs/credit).
Tasks:
- Create posters, fliers, update brochures, and create zines that can be used to represent SFUW or promote a variety of events. 
- Work with other interns to promote their projects and events.
- Work with newspapers, radio, and do online advertising to bring SFUW to the public eye.
- Gather event pictures
Required Skills:
- Graphic design skills encouraged
- Photography skills encouraged
- Journalism skills encouraged
 

8. Social Media Internship (1 position)

The person selected for this position is responsible for sustaining our online presence by updating facebook, twitter and our Wordpress blog, and maintaining the website to some degree.  Tech-savvyness is required, knowledge of web programming encouraged.  There is one position available, offering 1 credit (60 hrs/credits.)
Tasks:
- Update the Slow Food UW facebook page and group, and creating facebook events for upcoming SFUW workshops, dinners, etc.  Also must keep our 400+ followers happy with occasional tweet updates, and update blog with recipes.
- Archive important information and maintaining a database of useful materials.
- Oversee the google calendar, making sure it is up to date and effective.
- If possible, update and adapt website to be applicable and pertinent.
Required Skills:
- Ability to communicate regularly with internship advisor and SFUW leaders
- Knowledge of facebook, twitter and google apps required, web upkeep skills encouraged.
 


9. Outreach Internship (2 positions)

This intern will work closely with the Membership Coordinator to plan membership events, work with the FDN coordinator to plan workshops, and reach out to organizations that align with our mission or could benefit from working with us. There are two position available, offering 2-3 credits (60 hrs/credits.)
Tasks:
- Help plan membership events
- Help plan cooking workshops, movie nights, speakers, musicians and anything else
- Plan events with organizations that align with our mission of “good, clean, fair” food, or could potential benefit from working with SFUW. (Interns should work to maintain our relationships with FH King, ReThink, MCSC and the GreenHouse in particular, but are not limited to just these groups.)
Required Skills:
- Event planning experience encouraged but not required.
 

10 South Madison Garden Internship (1 position)

The Garden Intern is in charge of maintaining the garden at the Taft Street location, as well as establishing the garden on Allied Drive.  The internship is flexible, but will require working with kids, establishing programming, and keeping the gardens alive and well.  There is one position available, offering 2-3 credits (60 hrs/credit.)
Tasks:
- Basic upkeep of the garden, and coordination with staff to make sure that the plot is well-maintained even in SFUW’s absence.
- Create workshops and activities so kids feel involved and in charge of their garden plots.
- Work with Robert Pierce and with SFUW WIF grant awardees to coordinate relationship between the garden, the South Madison Farmers Market and the cafe.
- Coordinate volunteers for garden events.
- Design and implement improvements to garden project over course of semester.
Required Skills:
- Garden experience encouraged, but not recommended.
- Ability to communicate regularly with internship advisor, SFUW leaders, other South Madison Interns (potentially in a class format), community members and Boys and Girls Club staff.
- Positive attitude and desire to work with kids.
 


11. South Madison Kids Activities Internship (1 position)

The South Madison Partnership has forged strong relationships with several community programs, including the Madison Children’s Museum, Family Science Nights, the Boys and Girls Club, and others.  This intern’s job is to maintain these relationships by planning events and working with these community partners.  There is one position available, offering 2-3 credits (60 hrs/credit.)
Tasks:
- Communicate and meet with community project leaders to create a plan for the semester and find out ways to help.
- Design kid’s workshops, coordinate volunteers for community programs, and occasionally cater events.
- Help kids understand the importance of good, clean fair food and start to create a new food ethic in their lives.
Required Skills:
- Ability to communicate regularly with internship advisor, SFUW leaders and other South Madison Interns (potentially in a class format.)
- Desire to work with children and community partners.
- Positive outlook and a can-do attitude
 


12. South Madison Market Basket Internship (1 position)
 

SFUW is part of the Growing Power Market Basket Program. The program is a non-commitment CSA program that currently serves Slow Food members. The Market Basket intern would be responsible for introducing the program to a larger audience by promoting it in dorms, university departments, and among interested student organizations. There is one position available, offering 2-3 credit (60 hrs/credits.)
Tasks:
- Maintain relationship with Growing Power-Milwaukee
- Coordinate delivery of weekly market baskets
- Expand distribution to other communities/buildings within the university system
Required Skills:
- Ability to communicate regularly with Growing Power,  internship advisor, SFUW leaders and other South Madison Interns (potentially in a class format.)
 

13. Food Diversity Internship (1 position)

This intern will be required to work in conjuncture with Outreach interns and South Madison interns to coordinate and promote events that tackle food justice and issues such as white privilege in the food system. There is one position available, offering 1-3 credit (60 hrs/credits.)
Tasks:
- Plan events that highlight food justice issues.
- Work with outreach interns to work with non-food student organizations to increase our group’s diversity. 
- Work with South Madison interns to plan food justice events.
Required Skills:
- Ability to communicate regularly with internship advisor, SFUW leaders and other South Madison Interns (potentially in a class format.)
- Event planning experience encouraged
 

Slow Food Cafe- Food Sources

Submitted by Slow Food UW on Friday, 22 Apr 2011, 10:24am

Wondering which farms or co-ops we source our food from and how far it has to travel to get to your stomach? Here is a map and list of some of our recent partners.

Recipes

Submitted by Slow Food UW on Saturday, 26 Mar 2011, 3:16pm
Dutch Dinner  (November 22, 2010)
 On Monday 22, 2010, UW undergraduates Eva PenzeyMoog and Laura Peterson hosted Dutch Family Dinner night. The dinner was preceded with some interesting Dutch facts, as well as a short language lesson. As is customary in the Netherlands, people exchanged joyful, “Eet smaakelijke!” (“Enjoy”/ “Bon appetite”) with their neighbors before tucking into a cozy meal. A main ingredient in the Dutch cuisine is potatoes, or “earth-apples.” The main dish was stamppot, or a potato mash including sausage, carrots, and kale. The meal was accompanied with two slices of homemade bread. One piece was topped with traditional Gouda cheese (did you know Gouda cheese was invented in the Netherlands?), and the other curiously (but deliciously) topped with butter and chocolate sprinkles, called hagel slag. Green beans sautéed with garlic and toasted almonds completed the plate. After taking the time to enjoy the company of friends and neighbors, a tradition valued by the Dutch, the meal ended with miniature Dutch apple pies topped with homemade whipped cream. Considering the fairly simple ingredients, everything was very lekker (tasty)! 
 
Recipes:
Stamppot
Ingredients
Potatoes (we used purple Viking potatoes, but you can use whatever kind you like)
Kale- strip from steams
Butter
Milk
Carrots- wash, peel, and cut into coins
Sausage (optional)- cut into thin coins)
Salt and Pepper
 
Instructions

  • Scrub and peel the potatoes (the purple Viking potatoes do not need to be peeled. The skins are thin enough that they are no intrusive). Boil the potatoes until they are soft enough to mash. Mash the potatoes until there are no chunks. Using a hand mixer, blend the potatoes with the milk and the butter until they are creamy. Add salt and pepper to taste.

  • Blanch the kale, about 10 minutes, in boiling water. Immediately transfer to an ice bath. This keeps the color vibrant and the texture crisp. Do the same for the carrots.

  • Brown the sausage if it is raw in a pan over medium.

  • Add the sausage, carrots, and kale to the mashed potatoes. Mix until everything is evenly combined. Add more salt or pepper to taste. 

Enjoy!
 
Norwegian Whole Wheat Bread, from Beard on Bread (makes two loaves)
 
Ingredients
2 packages active dry yeast
4 cups warm milk (100-115 degrees)
2 cups rye flour
2 cups unbleached all-purpose flour
8 cups whole wheat flour
1-2 T salt
Cornmeal
 
Instructions
In a large bowl dissolve the yeast in ½ cup of the warm milk. Allow to proof. Add the remaining milk, and gradually beat or stir in the three flours and the salt to make a firm dough. Remove the dough to a well-floured surface and knead 10-12 minutes (it is going to be very hard to work). When you have a satiny, elastic dough, form it into a ball. Place in a well-buttered bowl, and turn to coat the surface. Cover and set in a warm spot to rise until doubled in bulk (can take from 1-2 hours).
Punch the dough down, turn out on a floured board, and knead again for 2-3 minutes. Cut into two equal pieces. Sprinkle cornmeal onto one large baking sheet or two small baking sheets. Cover and let rise in a warm place until almost doubled in bulk (can take from 1-2 hours).  Bake in a preheated oven at 375 degrees for about an hour, or until the loaves sound hollow when you tap them with your knuckles. Cool thoroughly before slicing.
Smear with butter and chocolate sprinkles for a traditional Dutch treat.
 
Appletaatjes (mini apple pies)
 
Ingredients
Filling:
About 6 medium-sized apples (fuji are good baking apples)
Sugar
Cinnamon
Crushed, plain crackers or biscotti
Raisins- soaked in water
 
Streusel topping: 
Butter, brown sugar, cinnamon, oats
 
Dough (From Joy of Cooking):
2 cups all-purpose flour
1 t salt
2/3 cup chilled vegetable shortening
2 T chilled butter
4-5 T chilled water
 
To make the dough: 
Combine the flour and the salt. Cut half of the shortening into the flour mixture with a pastry blender. Cut in the remaining half until there are pea-sized pieces of shortening/butter. Sprinkle the dough with the water until just combined (careful not to over-work the dough). Gather the dough into a ball and place in the fridge for at least 1 hour and up to 12 hours.
 
Filling:
Peel and core the apples. Cut into small cubes. Cover with sugar and cinnamon to taste. 
 
Remove the dough and let sit at room temperature for 30 minutes before rolling out. Butter a 24- cup muffin tin. Roll out the dough and cut rings out of the dough to match the size of the muffin cups (you can use a cookie cutter, a glass, or another creative tool). Place the dough rings into the muffin cups and fill with the filling. To make the streusel, combine melted butter, brown sugar, oats, and cinnamon until you have a delicious crumble. Cover the filling with streusel. 
 
Bake in at 375 degrees for about 30 minutes.
 
Co-Existence Dinner (March 15, 2010)


Pita Bread

1 package of yeast, or quick rising yeast

1/2 cup warm water

3 cups all purpose flour

1 1/4 teaspoon salt

1 teaspoon granulated sugar

1 cup lukewarm water

 

Procedure:

  • Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.
  • Combine flour and salt in large bowl. 
  • Make a small depression in the middle of lour and pour yeast water in depression.
  • Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
  • Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. 
  • Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. 
  • Allow to sit in a warm place for about 3 hours, or until it has doubled in size. 
  • Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.
  • Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. 
  • Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes. 
  • Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Baba Ghanoush

yield: about 10 cups

10 eggplants

1 whole garlic, minced 

5 lemons, juice only  (we used ready made squeezed juice)

Tahini (sesame paste) -- about 1 to 1 ½ jars 

3 tsp. salt

2 tsp. pepper

1 bunch parsely

 

Procedure:

  • Preheat oven to 400°F. Place the eggplant on a baking pan and roast in the oven until cooked through, about 45-60 minutes. The eggplant should collapse when it is removed from the oven and begins to cool.
  • Peel eggplant - better with hand than with a metal tool, otherwise the eggplant oxidizes. Another solution is to pour some lemon juice on the cutting board you're working on. 
  • Chop or dice eggplant - again, better done with a special wooden spoon, or make sure you sprinkle lemon juice on eggplant while working. 
  • Chop parsley and garlic. 
  • In a large bowl, mix the diced eggplant, chopped garlic and parsley. Add tahini, salt and pepper and leftover lemon juice - according to taste. 

 

Veggie Salad

Cucumbers, diced

Tomatoes, diced

Parsley, chopped 

Olive oil

Lemon juice

Salt and pepper

 

Procedure:

Mix vegetables together. Add olive oil, lemon juice, and salt and  pepper according to taste.

 



Couscous soup

Yield: 10 servings

 

1 cup celery, chopped

1 squash, peeled and sliced

3 carrots, chopped

1 onion, chopped

1 cup dry garbanzo beans (soak overnight before using)

salt

cumin

pepper

a little nutmeg

10 cups couscous, cooked (4 cups, dry)

 

Procedure:

  • Place celery, squash, carrots, onion, and garbanzo beans into a large pot. 
  • Add water in a ratio of 1/3 sliced veggies to 2/3 water and heat to boil.
  • When water boils, add spices to taste.   Serve on top of couscous. 

 

Cooking Couscous:

Boil 5 to 6 cups water. Pour couscous into water, remove from heat, and cover. Let stand 5 minutes and fluff with fork.

 

 

Tahini Cookies

1 cup butter, softened

½ cup sugar or honey (honey helps keep the cookie together)

1 tsp. vanilla

½ cup tahini

1 ¼ cups all-purpose flour *

½ tsp. baking powder

 

Procedure:

  • Preheat oven to 325 degrees F.
  • Combine flour and baking powder in a small bowl. Combine the rest of the ingredients in a large bowl, and then add the flour and baking powder mixture.
  • Roll dough into 1-in. diameter balls and place on a greased pan. 
  • Bake for about 15 minutes or until ready (they don’t necessarily turn brown, but you’ll feel if they’re dry or still gummy)
  • Remove to cool on wire rack.

 

Vietnamese Dinner (February 8, 2010)
 
Pickled Diakon and Carrots 
 
2 lbs carrot, peeled and cut into thick matchsticks
2  lbs daikons, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
1 tbsp  salt
1 cup sugar plus 2 teaspoons
4 cups distilled white vinegar
3 cups lukewarm water
 
Procedure:
  •  Dissolve sugar and salt into lukewarm water.
  •  Pour rest of the liquids into mixture and reserve in a large container. 
  •  After cutting carrots and daikon, pack into large container so that they're tightly submerged. Store in cool area for at least 2 hours until ready to serve. 
 
Chicken Liver Pâté
 
Yield: about 2 cups
Active time: 25 min
Start to finish: 3 1/2 hr (includes chilling)
 
1 stick unsalted butter, divided
1 large shallot, chopped
2 garlic cloves, chopped
1 lb chicken livers, separated into lobes, trimmed and rinsed
3/4 teaspoon quatre épices (French four-spice blend)
3 tablespoons Cognac
 
  • Heat 2 Tbsp butter in a 12-inch heavy skillet over medium heat until foam subsides. Add shallot and garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes. 
  • Pat livers dry and add to skillet. Cook over medium-high heat, turning once, until browned and just pink inside, about 4 minutes total. Add quatre épices, 1 tsp salt, and 1/2 tsp black pepper and cook, stirring, 30 seconds. 
  • Add Cognac and tilt skillet over gas burner to ignite (or ignite with a long match; use caution as flames may shoot up high). Cook, shaking skillet gently once or twice, until flames subside. 
  • Transfer mixture to a food processor and pulse, adding remaining 6 Tbsp butter, 1 Tbsp at a time, until smooth. Transfer to a bowl and chill, surface covered with plastic wrap, until set, about 3 hours. Let stand at room temperature about 15 minutes before serving.
 
*Pate:  you can buy it or make it. Almost any recipe will do. Bui recommends this one: http://www.gourmet.com/recipes/2000s/2008/09/chicken-liver-pate
 
Pork
 
4lbs Pork Shoulder sliced into 1/8 or 1/4 inch thick slices about 3 inches long, 1 inch wide.
1 Cup Sugar
4 Tbsp Salt
1 Bottle Oyster Sauce
3 stalks of lemongrass
3 cloves garlic
 
Procedure:
  • Mix sugar, salt, and oyster sauce until dissolved. 
  • Finely mince lemongrass (preferably in a food processor) and garlic, stir into mixture. 
  • Fold pork into marinade, let sit for 3 hours in a cool area (overnight is best) 
  • Grill if possible; otherwise, saute on medium hot pan with lots of oil until brown. 

Tempeh

1 lb tempeh
12 oz hoisin sauce
1 cup sugar
6 tbsp salt
3 stalks of lemongrass
3 cloves garlic
 
Procedure:
  • Mix sugar, salt, and hoisin until dissolved. 
  • Finely mince lemongrass (preferably in a food processor) and garlic, stir into mixture. 
  • Fold tempeh into marinade, let sit for 3 hours in a cool area (overnight is best). 
  • Saute on medium hot pan with lots of oil until brown. 
Bahn Mi
 
French Bread (important) must be crackly on outside and reletively soft on the inside     *NO SOURDOUGH*
Mayonnaise
Jalepeno Peppers
Cilantro
Pate (from above)
Pork or Tempeh (from above)
Pickled daikon and carrots (from above)
 
Procedure:
Cut bread length-wise, layer on the bottom end: mayonnaise, pate, pork or tempeh, pickled daikon and carrot, and lastly cilantro.
 
 
Miso Congee
 
Miso
Ginger
Sautéed mushrooms
Onions
Tofu, cubed
Vegetable stock
Jasmine rice
 
Procedure:
Make miso as you would normally make miso.  Add ginger, sauteed mushrooms, onions, cubed tofu and a little bit of vegetable stock. 
Pour in long grain jasmine rice (generally 1 parts rice to 9 parts water), cook on medium low for 1 hour with continuous stirring to make sure you get the rice off the bottom of the pan.
 
 
Salad
 
1/2 cabbage, sliced thin
1 package of sprouted beans
1/2 red onion, sliced thin
3 carrots, grated
1 1/2 cups juiced limes
1/2 cup water
1-1/2 cup sugar (to taste)
3 thai chiles, minced
4 tbsp salt
3 cloves of garlic, minced
 
Procedure:
  • Mix cabbage, carrot, beans, and onion in a large bowl. 
  • Mix together lime juice, water, sugar, salt until dissolved.  
  • Stir in garlic and peppers.
  • Pour over salad and toss until well mixed.

 

 

Farm to University

Submitted by Slow Food UW on Monday, 17 Jan 2011, 4:59pm

The Farm to University Project began in 2009 when several students became frustrated at the lack of locally-sourced foods available in campus dining facilities. That fall, Slow Food UW partnered with UW Housing’s Dining and Culinary Services to offer a locally-sourced dinner once a week at Rheta’s dining hall. Farm to University interns have worked to grow the project since then, and today students can enjoy locally-sourced meals on campus several times a week.

But this is not enough! Farm to University wants to make “local” a norm on campus, and to do this we must find ways to engage University staff and students to question the lack of local food and demand more of it. We want your help to make this change!

To get involved with the Farm to University Project, contact us or send an email to the current Farm To University intern, Brian Schneider at basserbriguy5@gmail.com to see how you can get involved!

Cafe

Submitted by Slow Food UW on Monday, 17 Jan 2011, 4:57pm

Our café pilot project is now open!

Our café serves the most delicious, affordable, sustainable food at UW! Our weekly menu includes sandwiches, soups, salads, specials,  desserts, and coffee & tea.

Our goal is for customers and volunteers to learn about the people and places we get our food from, and to discover the positive community impact of a café where students prepare fresh food using ingredients from farmers in South Central Wisconsin.

Join us at 11:30 to 2:00 pm every Wednesday in the downstairs dining hall at 1127 University Ave.

Want to get involved?

Please come help on Saturday morning (shopping at the farmers' market, foraging for the best ingredients, making new connections), Sunday (shopping for other groceries), Tuesday evening (preparing for Wednesday), and Wednesday morning and mid-day (running the café!). Volunteers are invited to work in exchange for meal credit! To get involved with the café operations, email Amy Verhey (amy@slowfooduw.org)

Emily's Superbowl Sunday edible stadium

Submitted by Slow Food UW on Sunday, 20 Mar 2011, 6:44pm

Slow Food UW farmers for a day with Robert Pierce

Submitted by Slow Food UW on Thursday, 17 Mar 2011, 12:27pm

Family Dinner Night

Submitted by Slow Food UW on Thursday, 20 Jan 2011, 7:36pm

We began "Family Dinner Night" by having monthly events where we all shared the cost of ingredients, cooked as a group (sometimes with a guest chef), and then sat to share the meal together.  By the spring of 2009, we began serving every other Monday, and in the Fall of 2009 we began serving dinner weekly.

Join us at 1127 University Ave every Monday at 6:30pm. Check our GoogleCalendar for the RSVP link, and to sign up to volunteer and receive a half-price meal.

Want to volunteer?

Everyone is welcome to help in the kitchen exchange for half-price dinner. Email the FDN intern Leia Young, ayoung4@wisc.edu to find out more - or simply sign up on the weekly Doodle poll and indicate that you want to volunteer!

Interested in being a guest chef?

Please read our guest chef introduction letter and then fill out the guest chef form

Outreach Project

Submitted by Slow Food UW on Monday, 17 Jan 2011, 4:49pm

Since 2007, our outreach efforts have been broad and diverse. We offer workshops on canning, composting, chocolate making, and other skills, monthly movie nights, lectures given by farmers and chefs, volunteer work trips to local farms, and more!

To get involved, contact Wally Graber at wally@slowfooduw.org

Celebrate South Madison Project

Submitted by Slow Food UW on Monday, 17 Jan 2011, 4:48pm

Since 2008, Slow Food UW interns have been regulars at the South Madison Farmers Market, encouraging students to trek down South Park Street to meet local farmers, try out some of Madison’s best produce, and visit the restaurants and businesses along the way. This campus-community partnership promotes a "two way street" of information and resource sharing between UW-Madison and South Madison, cultivating a greater sense of community within all participants.

Beginning at the South Madison Famers Market, we asked market manager Robert Pierce, "What can Slow Food UW do to help you?" Robert immediately asked us to engage the youth and teach them how to cook. From there, we can reach their families, and continue to assist pre-existing organizations and community-led efforts in purchasing and preparing South Madison-grown food. In the coming years, perhaps food sovereignty will no longer be a privilege, but a realizable and affordable right to the community.

SFUW's support of the community can come in many ways, beginning with regular purchasing from the South Madison Farmers Market and with student activism and volunteerism in pre-existing community organizations such as the Boys and Girls Club or after-school science programs, to name a few.

If you're interested in learning more about the urban agricultural initiatives in the diverse communities just south of campus, join our efforts. Contact Don Malchow ( dmalchow@wisc.edu ) for more information and ways you can help!

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