Rhode Island Feeds

ediblerhody: RT @chefannc: In honor of Kim Severson's NYT article on chocolate milk: watch my video: Chocolate milk is Soda in Drag: http://bit.ly/bNOI96

ediblerhody: "The era of cheap, abundant food is over." @bittman on The Global Food Crisis & What We Can Do to Avoid It http://ow.ly/2uDBS

ediblerhody: A School Fight Over Chocolate Milk: 71% of milk served on schools is flavored. http://ow.ly/2ujpy @kimseverson

ediblerhody: Not all it's cracked up to be: salmonella recall of 1/2 billion eggs, time to rethink ‘efficiency'... http://fb.me/t1T08BbD

ediblerhody: Providence residents:Tell your City Council Rep "I SUPPORT URBAN CHICKENS!" Big News: The Chicken Ordinance has... http://fb.me/zI3Cp7ZZ

ediblerhody: Filters as you drink! @waterbobble has got to be the coolest water bottle ever? http://bit.ly/bVYJgq

ediblerhody: 2 carrots + 2 carrots = @tomphilpott Food fight: Do locavores really need math lessons? http://ow.ly/2ueNi

ediblerhody: RT @YourDailyThread: Eco-friendly apps that help you make right choices at farmer's market http://t.co/GKtCPx6

ediblerhody: Push Is on to get largest gathering of rural Americans in history to competition in cattle industry meeting http://ow.ly/2ud8P

RIFoodBank: @foodbanksj We thought so too!

RIFoodBank: WeeCare held a Nothing lemonade stand. Help out during Hunger Action Month (Sept.) http://bit.ly/8XgIuU http://twitpic.com/2hu4j3

ediblerhody: RT @sarahkkhan @FarmPlate: Maria Rodale on @HuffingtonPost "Make Mine Organic" http://huff.to/aTswDM

ediblerhody: RT @tomphilpott: Not all it's cracked up to be: salmonella recall of 1/2 billion eggs, time to rethink ‘efficiency' http://bit.ly/bQOnbs

Are you a bicyclists interested in community gardens? Take a bicycle tour of six community gardens this Saturday, August 28th!

Recycle-a-Bike, a local non-profit, will be providing a guided bike tour of Open Garden Day. Interested cyclists can meet at The Steel Yard, 27 Sims Ave at 2:45 pm. Then stay at Potters Avenue Park and Garden for a Harvest Potluck!

The August 25th “Food Preservation” Workshop has been postponed.

We are working to reschedule the workshop, and will keep you informed as we decide on a new date.

Thank you for your patience! We’ll do our best to make sure you have guidance and support as you preserve your harvest.

Please visit www.plantprovidence.org or call (401) 273-9419 ext. 32 for more up-to-date information.

ediblerhody: Providence residents: Tell your City Council Rep "I SUPPORT URBAN CHICKENS!" Big News: The Chicken Ordinance has... http://fb.me/w8Jqb0H3

ediblerhody: Chef Beau Vestal of New Rivers will be cooking up a local feast at Rhode Island's second Outstanding in the Field... http://fb.me/yd3wfKV6

RIFoodBank: 2nd Annual @PawSox Player's Wives Food Drive 9/1. Bring 3 cans of food for donation & get an autographed pic of a @PawSox player.

RIFoodBank: Welcome Community Kitchen Class 41!

       It seems that August has been Anne month on the blog. My last two posts were about Anne’s cooking, and this one is too. A pleasure to eat, and a boon to me as I traveled back to Nashville then began the work of getting ready for another academic year. Classes start this coming week, and I have been preparing courses of another kind than I do in my kitchen, limiting my cooking to my own dinner. But I should be back into the kitchen next week—and meanwhile, you benefit, as I do, from the work of my old friend Anne.

Anne and I are obsessed about a lot of things when it comes to food—I think I’ve written before about our tendency to analyze everything that passes our lips when we are together—but we are obsessed about nothing so much as Chinese food. More than baking, although that’s close. And recently Anne seems to be joining me in my devotion to Mexican. But it seems that when we ask the question, “what should we make?” if we are getting together to cook for ourselves, we usually settle on Chinese. Over the nearly 25 years we’ve known each other we’ve had a number of amazing Chinese meals, from simple suppers to full-blown banquets.

One evening this summer we had these spring rolls and noodle pancake (a particular favorite of Anne’s). There were so many vegetables in season that it seemed a crime not to use them all, so Anne did. She made the rolls while I stood around handing her the skins and drinking wine, and then I fried them outside while she finished up her noodle cake. She arranged everything beautifully, liberally scattering the rolls with the beautiful scallions that are Anne’s version of parsley; she thinks everything is improved by scallions, and it is hard not to agree. We ate every excellent morsel. My fix for this coming academic year in Nashville, where there is not a decent Chinese meal to be had for love or money—except from one’s own kitchen, that is.

 

      

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