Attention Sustainable Food Entrepreneurs!

To anyone interested in pursuing a small food-based business, this looks like a great learning opportunity: (passing this on from a posting I just received)

What You Need To Know When Looking For Investors: A primer for Slow Money businesses

When: Thursday June 23, 6pm – 9pm
Where: The Democracy Center, 45 Mount Auburn St. Cambridge, MA 02138
$25 – You can pay at the door, but please RSVP for this event: slowmoneygreaterboston@gmail.com

The main event - a presentation by John Friedman beginning at 6:30pm:

Farmers and small food producers are increasingly savvy about marketing their own products and very often need investors to help move their business to the next level. John's experience in this niche is exceptional and he will introduce the basic concepts necessary when approaching potential funders. And, all class attendees will receive a free copy of the Slow Money Primer, authored by John Friedman

Come join us to learn more about garnering investment for your farm or food-related business. You’ll have time to network with friends and meet new people while enjoying snacks from Basil Tree Catering (a local, sustainable business).

John Friedman is an attorney specializing in corporate development for entrepreneurial and emerging businesses in the sustainable agriculture and technology industries. He counsels clients refining their business plans, creating financial models, raising outside capital, developing and maintaining distribution channels, and seeing to their other transactional, regulatory and litigation needs. He is a member of the American Agricultural Law Association, Slow Food, and the Slow Money Alliance, among many other organizational affiliations.

Lester's Food Tour Hits the Big Time

Last summer, my friend, Lester Esser and I organized a Farmer's Market Shopping Tour as a way of helping people get the most our of what they could find there. We had a blast, and learned a lot from Lester, a personal chef. And that was the point: how many times have you been to a farmer's market and come home with the same four veggies you always buy in any supermarket? Having a chef lead us in our shopping experience meant we could ask questions-- what IS that? How would I cook this? We challenged our shoppers to buy one thing they'd never tried before and incorporate it into their meals that evening. Lester also brought us to his favorite gourmet food shops that are peppered around Rozzie Square, so we got to discover secret places to find the most amazing balsamic vinegar, fresh cheeses, fresh-cut meats and many ethnic ingredients. In all, it was a fantastic afternoon, and we all came away with a renewed enthusiasm for shopping farmer's markets.

Now Lester has developed a regular schedule of market tours. You can read about his new program, featured here on Boston.com today (Congrats Lester! A Teachable Feast is very proud!)

Watch here for info on a potential Lester Esser tour of Attleboro's Farmer's Market, later this season.

A farmer's market is the ultimate teachable feast

In just under an hour from now, I will go to my local library to attend an organizing meeting for a new farmer's market that's slated to launch in about a month's time here in Attleboro.

I am thrilled at the prospect. I'd been experiencing some farmer's market envy after touring the amazing and beautiful Roslindale market with A Teachable Feast and Chef Lester Esser last summer. I know there are other good markets nearby, but to have the chance to help create an awesome market right here--one that I can walk to (selfish of me, I know)--is really wonderful.

Of course, being able to buy fresh local produce and support local food artisans and growers is also a huge attraction.

But there is another: it's the chance to bond with my community as I ponder a head of lettuce or wonder how to cook that dinosaur kale. A farmer's market is a wonderful place to meet my neighbors and talk face to face, no electronic medium in the way, and learn something new.

In my continuing quest to learn—and share knowledge— about food, I see the farmer's market as a central kind of living textbook. You simply have to ask the farmer-- What is this? How do I cook it? How do I store it? What shall I serve with it? How do I know when it is ripe/fresh/sour/rotten?

I am the kind of learner who wants my teacher by my side as I discover something new, so I can say "Am I doing this right?" or "Why did that happen?"

I love cooking classes for this reason, and will soon launch a new season of food learning opportunities. My good friend Lester Esser, chef par excellence, will be leading more market tours in Roslindale this year. And now, with the new market coming to Attleboro, we hope to collaborate on a few local market tours as well. These tours give shoppers the chance to learn from a chef (and Lester has deep and wide food knowledge) about the foods you'll find in a farmer's market. He can tell you how to choose the right peppers for the job, for example, or tell you about the subtle taste differences in tomato varieties. You can go tent-to-tent, table-to-table with him, and ask him "what IS this thing anyway?" He's fairly tough to stump, so you'll learn a lot.

I do hope the new market is open to having a food knowledge program attached to the selling operation. I know several cooks and gardeners right in our community who could share their passion for food in a way that helps customers go home excited to try their fresh goodies. This learning connection will bring them back, and strengthen the bonds between growers and buyers, neighbors to neighbors. People will want to shop in the farmer's market, because the fresh food is not only better tasting and better for them, but because it comes with new ideas, and new relationships with their community, and that is well worth their support.

Well, I'm off to the meeting... stay tuned!

Helping a School Learn to Grow

OK OK I know I've been gone a while. I do apologize. But you see, I've been busy gardening for the last 8 months. Yes, gardening. Since September, when I first proposed a school garden to the PTO at my daughter's school, I've been tending to its needs: getting approvals from the city and the school department; writing a grant (which we did not win, but there are others), preparing a written plan, gathering the support of parents and teachers, and finding people in our community to lend their expertise. Since then, I have collected a wonderful, enthusiastic crew of dedicated professionals who share my vision for a garden that will give our children not only a wonderful outdoor classroom for exploring and experimenting, but also lifelong skills for growing their own nutritious foods.
In addition to a most enthusiastic principal, I now have, as co-chair, a fantastic teacher who is leading the way for the rest of the teaching staff, helping them wade into the dirt and try their hand at planting a more effective kind of seeds in the heads of their little charges.
I have an amazing master gardener, a woman whose own child attended our school many years ago. She has been a gift to us, sharing her expertise on this and that vegetable, flower or herb.
One of our parents is an art student, who volunteered to design our garden logo for our t-shirts, and it came out better than anyone could have hoped.
Another dad, who works in the landscaping industry, had the soil tested and then surveyed and marked the grass for excavation by another local landscaper who wanted to help.
Our PTO president, whose family business is dirt, acquired a great mountain of arable composted clean loam for our six raised beds.
Our facilities manager gave us the go for water and composting and fencing and has been a key player in making it all work.

This weekend, we will gather to build our garden. I don't yet have lumber, wood chips, or weed fabric, but I have faith they will materialize.

For me, this is like the first sprout of a bean, popping out of the soil for its first bath in sunshine:
parents coming together to build a school garden I have tended all year long.

Bread intuition

Anyone who knows me well would NOT call me a great cook. Adequate maybe. No one would associate me with words like "foodie" or "chef" or "gourmand."
Growing up, my dad was a picky eater, and my mom (who loved all kinds of foods) tended to cook to his fussy tastes: lots of meat and potatoes, bread and butter, fried eggs and home fries and greasy bacon. Vegetables? Um, well carrots were plentiful, and usually bought fresh. But green beans came from a can for all I knew. I don't think I ate a tomato until I tried one in college. The same goes for tuna, broccoli and about a half dozen other foods. I just wasn't very tuned in to what I ate.
Now I most certainly am. And I try very hard to not only eat better, tastier, fresher foods, I also try to cook more things myself, rather than buy things prepared. And I have discovered something—I'm pretty good at it. Now, I won't pretend I'm a great cook, but people I feed seem to go away smiling. But I could almost dare to say I am a great baker. I make terrific cookies, cakes, and muffins. And lately I'm all about the bread. When I'm in the process of making it , I can get completely lost. I love everything about it: reading recipes, shopping for ingredients, pulling everything together on the counter before I start. I love making messes and wearing flour on my apron, and having my family walk in and say oh wow what smells so good in here?
I love the dicey moment when I have to put the warm water in with the yeast-- there's a moment of hesitation when I hope it's not too hot— and then there's the decisive feeling I get, knowing I'm committed to it now. The kneading, too, makes me feel strong, as I work the dough just enough to do its magic. It all seems vaguely familiar---like I've always known how to make bread, though I only just learned last winter.

Considering the vegetarian life

I recently read a great interview with a vegan that I found online. I think this guy is right about a lot of things. Eating local, organic food is an act of awareness and also of protest, against an industry that has put profits ahead of food quality. I am inspired to ease in to the vegetarian lifestyle. I am not a big meat eater in general, especially red meat. I am curious to see how I will feel with no meat at all, and perhaps eventually no dairy.

You can see the article here at Attleboro.Patch.com. I'd love to know what you think and if you're inspired to make any changes.

I learned a lot while I was gone...

Hello out there...if anyone is still out there... I'm back after having to take a short break from A Teachable Feast so I could adjust to a new job. If you're reading this, I want to thank you for waiting, and for coming back. I hope I won't need any more breaks anytime soon!

In the time I was "away" I continued my food education. Lester Esser, my friend the chef, taught a class here called "Taking the Eew Out of Tofu." It was pretty fantastic. He showed us the difference between soft and hard tofu and how to handle them. We learned how to make stir-fried tofu with noodles and veggies, a tofu fruit smoothie, Buffalo tofu, and wow---a tofu creme brulee that was as good as the real deal.

The four guests in the class came away excited to have another element to add to their usual line-up of meals. I hope to work with Lester to offer this class again in the spring or summer. If you'd like to host the class in your house, post a comment here and I'll contact you to make arrangements.