Food Justice and the People’s Climate March
Yesterday’s People’s Climate March in NYC exceeded all expectations. We were hoping for maybe 100,000. 310,000 showed up. I was there marching with the Food Justice contingent.
When I started this blog in 2007 I was embarking on a year-long local foods challenge I called The 250, and one of my major motivations for doing so was the environmental impact of what we eat. Seven years later, “local” has become a food-shopping buzzword, and “sustainable” is stepping up where “organic” used to be the only word associated with environmentally-friendly food.
There’s a long way to go, but there has been huge progress as well. For example, the number of farmers’ markets in the U.S. has increased by 75% since 2008. As with the follow up to yesterday’s historic march, there are continuing actions that are essential on a scale that ranges from international. But just for a moment, let’s celebrate the successes so far (with some local wine and grub, of course ;).
Upcoming Events:
Free Food Preservation Talk and Book Signing for Slow Food NYC at The Farm on Adderley September 24 7:00 - 8:30pm
Food Preservation Demo and Book Signing at the Sunnyside, Queens Greenmarket September 27 10:00am-12:30pm
Urban Foraging for SideTour in Brooklyn Bridge Park Sunday, September 28
My new books are out!
Northeast Foraging
“A book that wild food gatherers of all skill levels will want to own.” - Sam Thayer
How to Can, Culture, Pickle, Freeze, Ferment, Dehydrate, Salt, Smoke, and Store Fruits, Vegetables, Meat, Milk, and More
Preserving Everything
“Finally, a book about food preservation that I can use front-to-back.” - Blake Olmstead
I have made celery brine recently. I combined it with mushroom brine. I guess I will add onions and combine all three. You can chop, dice or grind the celery. If you grind, you do so with added water. You then drain off the literally green water and use separately. The intent was to use as little salt as possible and lots of excess vegetables. You can add hard liquor, bottled cirus juice done so with citric acid or vinegar. Or not. I liked diced carrots with salt and these made a brine of sorts. I separated the salt from the carrots. This was mayb sixty years ago. What is out there on brines made this way. I think onions go black. Some of my memories are foggy.
I see no material on vegetable brine. I knew people years ago who used methods