Queen Village Art Center and South Philly Food Co-op are teaming up to bring you a FREE Arts and Crafts Happy Hour open to the public. Casual drop-in workshops will give Happy Hour attendees the opportunity to try their hands at painting, printing, sewing, collage and other cool crafts. Materials will be provided and wine and cheese will be served throughout.When: March 22, 2013 from 7pm-9pm Where: Queen Village Art Center, 514 Bainbridge Street Cost: FREE (RSVP on Facebook to let us know you're coming!) For event and Art Center details visit phillyartcenter.com
Chard Over Cheetos: Fostering Healthy Food Choices in an Era of JunkA panel discussion with: Kenji Tabery, Healthy Corner Store Initiative, The Food Trust Charles Matthews, Rebel Ventures, Urban Nutrition Initiative (to be confirmed) Tia McDonald, Vetri Foundation for Children Thursday, March 28, 2013 6:00-7:30 p.m. South Philadelphia Branch of the Free Library, Broad and Morris Streets FREE TO ATTEND! ****PLEASE CLICK HERE TO RSVP ONLINE**** Experience National Nutrition Month at the Free Library of Philadelphia! In an age where more than two-thirds of the nation is overweight or obese, type-2 “adult onset” diabetes is striking children, and health care costs are skyrocketing, the need to develop healthy eating habits in our communities is more urgent than ever. But spreading the gospel of health and wellness is an uphill battle, especially when the areas most at risk are places where healthy food choices are most inaccessible. Despite the challenges, there is progress being made towards a healthier reality for many Philadelphia neighborhoods, especially when it comes to kids. In honor of National Nutrition Month, the South Philly Food Co-op and the Free Library of Philadelphia are pleased to welcome a panel of experienced game changes to highlight some of the innovative efforts from across the city to make the healthy choice the easy choice. We hope you’ll join us as we hear from a few of the amazing folks that are out on the street making healthy food choices available to everyone. We’ll hear from Kenji Tabery, program manager from the Food Trust’s Healthy Corner Store Initiative, which is leading the nation in its efforts to bring fresh food to corner stores in underserved neighborhoods. From the Vetri Foundation for Children, which is turning the lunchroom from a junk food gym into a real deal dining room, Chef Tia McDonald will give us her perspective on helping kids eat great, five days a week. Fresh food is so hot the kids are doing it too – we’ll also be joined by Charles Matthews, a 10th grader from West Philadelphia who is working to run Rebel Ventures, a business venture of Penn’s Urban Nutrition Initiative, producing homemade granola bars to sell to fellow students. The Co-op is very excited to hear from this great group and we hope that you’ll join us to explore the challenges and rewards of switching Cheetos for chard! Rebellious refreshments will be served.
Lately, I've just been sticking cranberries into everything I cook. I really miss fruit this winter, and I got tired of apples pretty early on. You could make this without the cranberries, but then I'd have nothing to contribute to the literature, because there already is a perfect recipe for English muffins. I've been trying to do this for a while. I hinted at it 14 months ago (!) It turns out that everyone uses the same recipe anyway, and it's Alton Brown's. "My" recipe is *so* Alton Brown's that I'm not going to post it at the end, really, this is someone else's work. The only changes I made were: 1. Cranberries! 2. Earth Balance instead of shortening 3. Equal parts whole wheat and AP flour When I say everyone uses Alton Brown's recipe, I mean that most of the first page of Google hits on "English Muffin Recipe" is either that version or something based on that version. I mean that when I searched for video guidance on making English muffins, the most useful video is based on Alton Brown's recipe. Also, I've made English muffins not using Alton Brown's recipe and they were less than awesome. These, however, are awesome, so let's do it this way. I made five muffins using the aforementioned recipe, cut in half. Really, I should have made four muffins using that much dough, and so my muffins are not perfectly round, but otherwise, it's a win. This recipe involves special equipment - English muffin rings. [caption id="" align="aligncenter" width="240"] Four of these are "English Muffin Rings" and one is an off-label use of my largest biscuit cutter.[/caption] Sure, you don't have that. Who does? I do, because I finally gave in and bought them ($4.99) after trying to create my own rings out of aluminum foil. They did not hold up. If you're open to various muffin sizes, you can use biscuit cutters or any other sort of ring you have floating around in your cabinet. The internet says that you can open both sides of a tuna can and use that in lieu of actual rings, but I don't eat cans of tuna and I don't believe a can of cat food can ever truly be clean enough to eat out of. The other thing that held me back, even though I first read this recipe a year and a half ago, was dry milk. That's not something I keep around, in fact it's not something I've ever purchased. It's something I was served disolved into lukewarm water the 1990s during a foreign exchange trip to Europe and I've not held it in high regard since. Also, it's pricey. But after wrestling with other recipes, it was the way to go. I mentioned a video based on the same recipe - I took some tips from that as well and it's pretty well done so if you're making these for the first time, why not check it out? I don't know this person, it's just a useful video. Let's do this then. Remember, I cut my recipe in half and tried to get five muffins out of it, but I think you can get a solid 8 out of a full recipe or 4 out of a half. These freeze great, but I do fork-split them first. It's water (divided), flour, yeast, Earth Balance (instead of shortening, but your fat of choice), sugar, salt, and nonfat dry milk. The original recipe is all white flour, but half AP and half whole wheat still gives you a nice texture. Chewy. Crisp on the bottom. Not too heavy. Also, dried cranberries. I added a third of a cup for a half batch. Oh yeah, also cornmeal. This is why I don't usually try to set everything out ahead of time. I'm going to forget something. And some oil (not pictured). I used safflower, but whatever you like. First thing, melt that margarine. Hot water, margarine (shortening, whatever) salt, sugar and dry milk go into a bowl and get a whisking. Do this first so it has a chance to cool. Then get your yeast going. Warmish water (body temp), a pinch of sugar or drop of honey and your yeast. Mix a bit and let it froth. Once your milk/margarine mix is coolish and your yeast is frothy, sift your flour in and mix it all together. Hold off on the cranberries for now. Mix well, cover your dough and set it to rise in the nice warm spot in your house where you set things to rise. Let it go for an hour. Alton Brown says half, but I like an hour. It all depends on the temperature anyway. It didn't quite double, but it loosened up and got airy. It's a pretty sticky dough. Fold in your cranberries. Preheat your griddle and your muffin rings on med-low. Add a smidgen of oil to each ring - maybe a tablespoon total among your four (in my case five) rings. Sprinkle the griddle with cornmeal inside each ring. Divide your dough among your rings. Alton Brown advises using two scoops with a #20 ice cream scoop. I don't know about you, but I haven't had my ice cream scoop calibrated recently. Do what you will. Notice how mine aren't quite full? This is why you should use four rings. Cover with a cookie sheet or other flat piece of metal. Let them cook six minutes (you'll hear them sizzling) then remove the cookie sheet and flip the muffins. Another 5-6 six minutes and you have English muffins. Cool on a baking rack. And split with a fork. They're good as is, but better toasted. And buttered. The cranberry goodness would go well with some orange marmelade, if you have that handy. I did not. Seal them up in something airtight or split and freeze. The whole thing takes less than an hour and a half, so homemade English muffins aren't a serious chore, but English muffins you've already made and set aside for later, those are fantastic. This is cross-posted at SaturdaysMouse.com where I’m working on making food out of food.
[UPDATE] Are you Philly's Foodiest Foodie? Test Your Knowledge at Food Quizzo on Feb. 27 @ The Wishing Well
It's time to put your money where your mouth is, Philly foodies. On Wed., Feb. 27, at 7 p.m. at The Wishing Well (767 S. Ninth St.), round up a team of your best gourmands and test your knowledge of all things comestible and potable at the South Philly Food Co-op's Food Quizzo. The event is FREE to attend. Questions will be "sourced" from some of the finest culinary minds in the Philly dining and food-blogging scene, and will be grouped in three categories:
- Philly Focused
- At Home Cooking
- Nutrition and History
Question contributors thusfar include:
- Janeane Tolomeo from philly-ism.com
- Thaddeus from PhillyPhoodie.com
- Martin Brown, co-owner of Little Baby's Ice Cream
- Marcos Espinoza aka Fidel Gastro
- Albert Lee, aka Mr. Philadelphia, Independence Visitors Center
- Tara Nurin, food and beer writer
- Adam Erace, City Paper
Bryant Simon, What is Your Food Worth
Amin Bitar, Bitar's
Daniel Berlin, Owner and Pickle Packer at the Bongo Zeptobrewery
Garces Trading Company
Beth Kaufman, Healthy Fare
The Avenue Delicatessen from co-op members Laura Frangiosa and Josh Skaroff
Jill Weber, Jet Wine Bar and Rex 1516
Trey Popp, Philadelphia Magazine
And we continue to add tongue-teasers from food industry folks every day. (Want to submit your own questions? Email questions about food — any question — along with the answer, to Leigh Goldenberg, Chair, Programs and Events Committee, South Philly Food Co-op. Ideally, your question will fit into one of three categories: Philly Focused, At Home Cooking, or Nutrition and History. If you are so inclined, provide 2-3 alternative (but incorrect) answers, that would help our quiz master. We'll read your name and affiliation along with the question at Quizzo.) There will, of course, be prizes for the winning teams. But as if that's not exciting enough, all Co-op members will get their 15% Shop South Philly discount on food and drinks purchased at the Wishing Well that night. And anyone who joins The Co-op that evening will get the discount, too. See you there! Discover more about the benefits of member ownership, learn about our next very important milestone, meet a member or, if you're now convinced, join the co-op.
The elections will be held at the Spring General Membership meeting in May, 2013. Candidates must meet the following requirements to be placed on the ballot:
- Member of shareholding household for at least 8 months prior to election
- At least 18 years of age
- In good standing re: equity
- Prior Attendance at a General Membership Meeting
- Prior Attendance at a Committee Meeting
- Not associated with interests contrary to general interests of the South Philly Food Co-op
- Why is the South Philly Food Co-op important to you?
- What has been your involvement with the Co-op to date?
- How will your experience, skills, or unique perspectives strengthen the Co-op Board?