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REAP
Broadcaster,
Newsletter of Research,
Education, Action, and Policy on Food Group
January,
2004
Happy New Year to all our
friends and colleagues!
Topics in this
Newsletter:
REAP now has staff!
Farm
Fresh Atlas 2004 is accepting listings.
Food
for Thought Festival 2004 committees forming.
Wisconsin
Homegrown Lunch Program is feeding kids’ minds and bodies.
Yummy seasonal recipe.
REAP now
has staff!
Thanks
to generous funding from the Bradshaw-Knight Foundation, Inc., the
Madison Community Foundation and from John Taylor, REAP now has the
funding to support a full-time Executive Director. After a
thorough application and screening process, the Board of Directors is
pleased to announce that Miriam Grunes (who many of you know from her
position as co-chair of last year’s Food for Thought Festival) has
been hired to fill that position. In the fall of 2003, REAP
obtained IRS 501(c)(3) status which will allow us many new opportunities
but also provide some new organizational requirements. Miriam
brings years of small business and non-profit management experience to
the job and will be working to help REAP transition from the loosely
formed organization we’ve been to a solidly funded and functioning
non-profit organization.
Look out. There’s no stopping what REAP can do now!
Miriam can be contacted at miriamg@reapfoodgroup.org
Farm
Fresh Atlas 2004 is accepting listings.
This
year’s Farm Fresh Atlas Committee is already underway planning
production of the third annual release.
This guide, produced in partnership with the Dane County
Farmer’s Market and the UW Center for Integrated Agricultural Systems
is a great resource for folks in and around Madison to find local
sustainable growers and businesses.
Applications are now being accepted from farms and non-farm
businesses.
Contact Cris Carusi (cecarusi@facstaff.wisc.edu)
for an application or if you’d like more information about the Atlas.
Food
for Thought Festival 2004 committees forming.
HELP
WANTED!!
Food for Thought Festival is just 9 months away.
And it really takes that long to pull this thing off. We need to
start planning now.
If you’ve worked on the festival before, We want you back!
If you’ve never served on a Festival committee, Try it! It’s really
pretty fun!
The first planning meeting will be held January 28th, at 6:00 pm at Ruth
Simpson’s house.
(Let me know if you need directions.)
We will need an overall chairperson plus folks to chair and serve on the
following committees:
Friday Forum, (chair: Gerry Campbell)
Fundraising
Events
Exhibitors, (chair: Terese Allen)
Outreach/Publicity
Logistics
Children’s Activities
Recipe Contest
Let Miriam know how you want to be involved this year (or just come to
that first planning meeting on the 28th.
miriamg@reapfoodgroup.org.
If you can’t make the first meeting but would like
announcements for future meetings, let Miriam know that too.
Wisconsin
Homegrown Lunch Program is feeding kids’ minds and bodies.
The
Wisconsin Homegrown Lunch project (our farm-to-school project in
partnership with UW-CIAS) is moving along nicely at our three Madison
pilot schools.
Students at these schools have been involved in classroom
activities on food system issues, field trips to farms, school picnics,
and a fall Harvest Festival which was an alternative school lunch right
in their cafeteria.
Students, teachers, administrators, parents, and community
members are enthusiastic about the project and we’ve received some
nice local and statewide press.
We’re continuing to work with the Madison Metropolitan School
District Food Service, slowly approaching avenues for procurement of
locally and sustainably grown products for the district’s lunch
program.
More volunteer energy on this project would be welcome!
We need folks to help with the upcoming “Winter Festivals”
(an evening meal served to families at the 3 schools,) upcoming
classroom activities, newsletter production, organizing school
fundraisers, etc. Come to the next Farm-to-School planning meeting
Tuesday, Jan 27th at Willy St Coop at 5:30.
Or contact Sara Tedeschi at smtedeschi@facstaff.wisc.edu.
Let her know how you’d like to get involved!
Just for fun, here’s an awesome seasonal recipe . . .
By
Terese Allen
Roast
Winter Vegetables a la Simon and Garfunkel
(with
Parsley, Sage, Rosemary and Thyme)
This
was served at a recent Winter Farmers’ Market Breakfast at the Madison
Senior Center.. You can also mix the cooked vegetables with chopped ham
and a light Swiss cheese sauce, and call it dinner.
1 1/2 pounds winter squash (butternut, buttercup, etc.)
1 pound sweet potatoes
1 large (about 1/2 pound) onion
optional: 1/2-1 pound other winter vegetables suitable for roasting:
parsnips, turnips, etc.
2 pounds potatoes (Yukon, fingerlings, purple, Russet, reds, etc.)
olive oil
salt and pepper
1 tablespoon minced garlic (or more to taste)
3 tablespoons chopped fresh parsley
1 tablespoon each chopped fresh sage, rosemary and thyme
Heat oven to 400 degrees. Line two large baking sheets with parchment
paper. Cut squash in half; remove seeds and membranes. Peel squash. Cut
into cubes. Scrub sweet potatoes; peel them or remove bad spots if
necessary) and cut into cubes. Chop onion. If you are using an optional
vegetable like parsnips or turnips, peel them and cut into cubes. Scrub
potatoes and cut into cubes. Toss vegetables with enough olive oil to
lightly coat them. Season generously with salt, pepper and garlic. Roast
until brown and tender, tossing every 10 minutes, adding the fresh herbs
during the last 10-20 minutes of cooking time.
If
you have any questions about any of REAP’s programs
or want to learn more about how to help, contact REAP’s Executive
Director, Miriam Grunes. (miriamg@reapfoodgroup.org)
Consider making a tax-deductible contribution to REAP.
We promise it
will be used toward development of an environmentally sustainable,
economically just, and healthful food system in south-central Wisconsin.
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