The Career Center Culinary Arts Program, located at Rock Bridge High School, will be serving espresso and coffee drinks throughout the remainder of the year. See contact info at the end of this post for more details.
This week their Barista Cafe will be open at the Career Center kitchen
(rooms 141 and 136) Tuesday through Thursday 6:45 to 9:15 with an
assortment of espresso and coffee drinks. Here are the offerings:
$1.00 Espresso, single
$1.75 Espresso, double
$2.50 Espresso, triple
$3.00 Espresso, quadruple
$2.00 Macchiato, double
$2.75 Macchiato, triple
$3.25 Macchiato, quadruple
$1.75 Small Cappuccino - 8 oz
$3.25 Large Cappuccino - 16 oz
$1.75 Small Latte - 8oz
$3.25 Large Latté - 16oz
$2.50 Café au Lait - 16oz
$0.50 Extra flavor shot
Brook Harlan, Culinary Arts
Columbia Area Career Center
Rock Bridge High School
4203 S. Providence Rd.
Columbia, MO 65203
Ph. (573) 214-3158
Ph. (573) 214-3100
ex. 29832
Fax. (573) 214-3109
Tuesday, April 14, 2009
Sunday, April 5, 2009
SFKT Members' Potluck Brunch
Sunday, April 19
11 a.m. to 2 p.m.
Rocheport
(directions will be provided to current members or those who want to become members at the brunch)
Please bring your favorite seasonal brunch dish and join other SFKT members as we toast spring, our recent chapter successes and a slate of exciting upcoming events.
A big THANK YOU goes out to member Mary Lou O'Brien, who has graciously offered to host the brunch in her historic Rocheport home.
In addition to being able to visit with fellow members and taste their delectable creations, this brunch also will be a time to hear about what we've accomplished since we began our chapter more than five years ago. There also will be opportunities that day to:
1) renew your membership or join our chapter for the first time
2) elect chapter officers
3) sign up for committee work (we continue to need people with some
good energy for the cause—for tasks small and large)
4) learn about our successful partnership with Lee School third graders in
our first Slow Food-in-Schools project
5) hear reports from our treasurer about fundraising efforts/financial affairs
6) reserve your spot for our first "dinner-in-the-vineyard," a June 14 event
where four local chefs will collaborate with SFKT, Les Bourgeois Winery
and local farmers to present an unforgettable local, seasonal feast in a
beautiful outdoor setting
We'll try to keep the business end of things lively, interesting and brief, while taking care of some necessary details. Bring your hiking shoes to walk the trail afterward!
Meanwhile, visit the farmers market next Saturday and dream of the local-food possibilities for your brunch creation: muffins with pecans; smoked trout and asparagus frittata; herbed sausage and shitake strata; mixed lettuce salad with fresh chives and goat cheese; Uprise ciabatta or rolls; and baby spinach-, garlic tops-and-cheese egg casserole. SFKT will provide beverages.
RSVP by April 15 to:
slowfoodkatytrail@yahoo.com
11 a.m. to 2 p.m.
Rocheport
(directions will be provided to current members or those who want to become members at the brunch)
Please bring your favorite seasonal brunch dish and join other SFKT members as we toast spring, our recent chapter successes and a slate of exciting upcoming events.
A big THANK YOU goes out to member Mary Lou O'Brien, who has graciously offered to host the brunch in her historic Rocheport home.
In addition to being able to visit with fellow members and taste their delectable creations, this brunch also will be a time to hear about what we've accomplished since we began our chapter more than five years ago. There also will be opportunities that day to:
1) renew your membership or join our chapter for the first time
2) elect chapter officers
3) sign up for committee work (we continue to need people with some
good energy for the cause—for tasks small and large)
4) learn about our successful partnership with Lee School third graders in
our first Slow Food-in-Schools project
5) hear reports from our treasurer about fundraising efforts/financial affairs
6) reserve your spot for our first "dinner-in-the-vineyard," a June 14 event
where four local chefs will collaborate with SFKT, Les Bourgeois Winery
and local farmers to present an unforgettable local, seasonal feast in a
beautiful outdoor setting
We'll try to keep the business end of things lively, interesting and brief, while taking care of some necessary details. Bring your hiking shoes to walk the trail afterward!
Meanwhile, visit the farmers market next Saturday and dream of the local-food possibilities for your brunch creation: muffins with pecans; smoked trout and asparagus frittata; herbed sausage and shitake strata; mixed lettuce salad with fresh chives and goat cheese; Uprise ciabatta or rolls; and baby spinach-, garlic tops-and-cheese egg casserole. SFKT will provide beverages.
RSVP by April 15 to:
slowfoodkatytrail@yahoo.com
Monday, March 30, 2009
What's up with H.R. 875?
A note from the mothership, Slow Food USA...
Everybody’s asking: “what’s up with H.R. 875 ( a bill proposed in response to recent large-scale and well-publicized food safety problems)? Why am I getting hysterical emails and phone calls?” On this matter we direct you to our trusted colleagues.
1. Food and Water Watch breaks down the bill clearly and effectively, letting us know what it does and doesn‘t do. Their verdict=don’t panic, but do pay attention.
“There is plenty of evidence that one-size-fits-all regulation only tends to work for one size of agriculture – the largest industrialized operations. That’s why it is important to let members of Congress know how food safety proposals will impact the conservation, organic, and sustainable practices that make diversified, organic, and direct market producers different from agribusiness. And the work doesn’t stop there – if Congress passes any of these bills, the FDA will have to develop rules and regulations to implement the law, a process that we can’t afford to ignore.
But simply shooting down any attempt to fix our broken food safety system is not an approach that works for consumers, who are faced with a food supply that is putting them at risk and regulators who lack the authority to do much about it.”
2. Tom Philpott, over at Grist urges those of us in the sustainable food movement to resist baseless hysteria and focus on what’s there, quoting the Organic Consumer Association and saying “Quite sensibly, the OCA wants Congress to avoid “one-size-fits-all legislation.” Regulations that make sense for a 1000-acre spinach farm could push a diversified operation that includes spinach in its crop mix out of business. Sustainable-food advocates should oppose H.R. 875 until it adds scale-appropriate language. But effective opposition does not mean indulging in fictional rants about it. There’s no evidence that the bill aims to end farming; insisting that it does destroys credibility.”
Everybody’s asking: “what’s up with H.R. 875 ( a bill proposed in response to recent large-scale and well-publicized food safety problems)? Why am I getting hysterical emails and phone calls?” On this matter we direct you to our trusted colleagues.
1. Food and Water Watch breaks down the bill clearly and effectively, letting us know what it does and doesn‘t do. Their verdict=don’t panic, but do pay attention.
“There is plenty of evidence that one-size-fits-all regulation only tends to work for one size of agriculture – the largest industrialized operations. That’s why it is important to let members of Congress know how food safety proposals will impact the conservation, organic, and sustainable practices that make diversified, organic, and direct market producers different from agribusiness. And the work doesn’t stop there – if Congress passes any of these bills, the FDA will have to develop rules and regulations to implement the law, a process that we can’t afford to ignore.
But simply shooting down any attempt to fix our broken food safety system is not an approach that works for consumers, who are faced with a food supply that is putting them at risk and regulators who lack the authority to do much about it.”
2. Tom Philpott, over at Grist urges those of us in the sustainable food movement to resist baseless hysteria and focus on what’s there, quoting the Organic Consumer Association and saying “Quite sensibly, the OCA wants Congress to avoid “one-size-fits-all legislation.” Regulations that make sense for a 1000-acre spinach farm could push a diversified operation that includes spinach in its crop mix out of business. Sustainable-food advocates should oppose H.R. 875 until it adds scale-appropriate language. But effective opposition does not mean indulging in fictional rants about it. There’s no evidence that the bill aims to end farming; insisting that it does destroys credibility.”
Monday, March 23, 2009
SFKT Show-Me Restaurant Picks
Many of us have had to put our more ambitious travel plans on hold lately because of the economy. However, perhaps an occasional overnight in St. Louis, Kansas City or elsewhere in the state is a little more doable. A good meal--humble or high-tone--is, after all, an essential part of any snail's journey. When Slow Food members get together, where we've eaten and what is always a highlight of our conversations. Starting today, we'll share our favorite food experiences during recent trips throughout the state.
I'll begin with a humble one I discovered in St. Louis a few weeks ago--Banh Mi So #1-
Saigon Gourmet. This small Vietnamese restaurant at 4071 S. Grand, has won my heart (and, from pictures hanging on the wall there, the hearts of Robin and Jean Carnahan and Claire McCaskill, as well). It's a casual spot with just a few tables, but the kitchen turns out some wonderful food.
The Truong family, who opened their restaurant in 1994, take pride in using fresh ingredients and carefully preparing each dish to order. Since a sign in the restaurant window claimed they had been voted as having the best spring rolls in town, the choice for appetizers was a no-brainer. Of course, the Goi Cuon (spring rolls) were delicious--light, fresh and crunchy, with a little tilapia tucked in amidst the vermicelli, lettuce and mint. The Bun Thit Nuong Cha Gio (charbroiled pork noodle bowl) was equally well crafted. I also loved the Mung Bean Pudding, a creamy tapioca and mung bean combination crowned with a creamy coconut topping. Sounds odd to the American palate, but trust me on this one--you'll love it if you are a tapioca and coconut fan.
The woman at the table next to me raved about the dish she was eating--Tofu Xao Xa Curry (tofu stir-fried with coconut milk, lemongrass and curry). She said, "Everything here is delicious. We've been coming here every week for years." Now I know why. Check it out for lunch when you find yourself in the big city. To whet your appetite, visit:www.banhmiso1.com
I'll begin with a humble one I discovered in St. Louis a few weeks ago--Banh Mi So #1-
Saigon Gourmet. This small Vietnamese restaurant at 4071 S. Grand, has won my heart (and, from pictures hanging on the wall there, the hearts of Robin and Jean Carnahan and Claire McCaskill, as well). It's a casual spot with just a few tables, but the kitchen turns out some wonderful food.
The Truong family, who opened their restaurant in 1994, take pride in using fresh ingredients and carefully preparing each dish to order. Since a sign in the restaurant window claimed they had been voted as having the best spring rolls in town, the choice for appetizers was a no-brainer. Of course, the Goi Cuon (spring rolls) were delicious--light, fresh and crunchy, with a little tilapia tucked in amidst the vermicelli, lettuce and mint. The Bun Thit Nuong Cha Gio (charbroiled pork noodle bowl) was equally well crafted. I also loved the Mung Bean Pudding, a creamy tapioca and mung bean combination crowned with a creamy coconut topping. Sounds odd to the American palate, but trust me on this one--you'll love it if you are a tapioca and coconut fan.
The woman at the table next to me raved about the dish she was eating--Tofu Xao Xa Curry (tofu stir-fried with coconut milk, lemongrass and curry). She said, "Everything here is delicious. We've been coming here every week for years." Now I know why. Check it out for lunch when you find yourself in the big city. To whet your appetite, visit:www.banhmiso1.com
Sunday, March 15, 2009
An invitation to a taste of local farm life!
Now here's an opportunity you don't get very often--a real taste of life on a small, locally owned and operated farm. Please see the invitation below from our beloved Slow Food member and producer of wonderful eggs (and sausage etc.), Julie Walker.
If you saw "Food Inc." at the recent True/False festival, I know you are so appreciative that farmers such as Julie exist to save us from having to purchase eggs from the likes of the producers shown in the film. So let's help her out!
P.S. Delicious lunch included!
Dear Slow Food Katy Trailers (Yuck, Yuck)!
If you saw "Food Inc." at the recent True/False festival, I know you are so appreciative that farmers such as Julie exist to save us from having to purchase eggs from the likes of the producers shown in the film. So let's help her out!
P.S. Delicious lunch included!
Dear Slow Food Katy Trailers (Yuck, Yuck)!
I have decided to start something I'm calling Greystone Farm Chore Days whereby I ask for volunteers from those folks I consider friends of our farm--Slow Food members, customers, vendors of our products, and others--to come out to the farm and help me with some of the bigger projects that would take me forever to complete myself.
These projects are usually difficult, dirty, time-consuming jobs that are the nature of raising local food the small-scale, labor-intensive, animal & environmentally responsible way. They require lots of elbow grease and stick-to-it-iveness. They are a great way for those of you who value the food we raise to learn about the nature of farming this way. You will be rewarded with an education, a day outside working with your body & your mind, and a first-rate meal I will prepare with as many of my own products and other local foods as possible.
These projects are usually difficult, dirty, time-consuming jobs that are the nature of raising local food the small-scale, labor-intensive, animal & environmentally responsible way. They require lots of elbow grease and stick-to-it-iveness. They are a great way for those of you who value the food we raise to learn about the nature of farming this way. You will be rewarded with an education, a day outside working with your body & your mind, and a first-rate meal I will prepare with as many of my own products and other local foods as possible.
I am hosting the first Chore Day next Sunday, 3/22/09, from 11:00 am until we get the task done (probably around 5:00 pm). I will need 8 volunteers to help me clean out nest boxes (120 of them).
We'll start at 11:00 with a walk followed by a lunch of Cassoulet, Roquefort Coleslaw and Mock Tiramisu (the cassoulet & tiramisu are recipes from Jacques Pepin's Fast Food My Way). We can begin the cleanout around 1:00 pm--the hens are mostly done laying by then. We will be removing the nest pads, cleaning and remaking those that need to be, removing the false floors and scraping clean these floors as well as the troughs where the eggs roll out. We will then vacuum out nest boxes & troughs, replace floors and add plastic liners that should make this job less work in the future (one that I can handle myself).
Let me be frank. This will be one of the dirtiest jobs you will ever do. You will need to wear old, crummy work clothes and shoes that will get some chicken manure on them. Your arms will get sore. Do Not Volunteer if you have an allergy to DUST or HARD WORK. Do volunteer if you have lots of elbow grease and want to feel like you've done a gratifying day of physical labor out on the farm paying homage to the hens that work hard to provide wonderful eggs!
Let me be frank. This will be one of the dirtiest jobs you will ever do. You will need to wear old, crummy work clothes and shoes that will get some chicken manure on them. Your arms will get sore. Do Not Volunteer if you have an allergy to DUST or HARD WORK. Do volunteer if you have lots of elbow grease and want to feel like you've done a gratifying day of physical labor out on the farm paying homage to the hens that work hard to provide wonderful eggs!
Please let me know if you would like to help with this project by Tuesday, 3/17/09. I will send an email confirming the first 8 eager volunteers and let the extras know I'll put them on the waiting list for the next Chore Day I'm planning later this Spring. Thanks for your help!
Sincerely,
Julie Walker
greystonefarm@netscape.com
Julie Walker
greystonefarm@netscape.com
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