The appetite is back!

Well hello good food people! It seems as though I have taken an extended vacation sans internet, not entirely true, but I did somehow manage to vacate my blog during the past several months. Grad school graduation, new job, ending a chapter in Savannah, and writing the table of contents for the next chapter sort of took a toll on inquisitive appetite. But I’m happy to report that I’m back (with an updated look) and exited to share some new adventures. This month is dedicated to all things Slow Food Savannah related, as we gear up and join forces with Well Fed for National Food Day, and next month I’ll be testing out the glorious city of LA and eating up all she has to offer – so stay tuned!

Freshocracy

Just came across this from my weekly Good Food Jobs email blast, and I have to say, this is a fantastic idea. Freshocracy is the brain child of Christina DeLaura who is working to bring sustainably harvested, fresh market ingredients to kitchen tables across NYC. A simple concept – she does the shopping at the market, prepares healthy recipes, incorporates pantry staples perfectly portioned so there is zero-waste, and delivers them to your door. She’s even done the math – the average cost of eating out is around $48 (with tax and tip), the average cost of take-out is about $19, and the average cost of a freshocracy meal is only $15 (which includes 4 servings). It sounds like a no-brainer for singles or families who want meals made from local ingredients but don’t have the time, energy, or access to farmer’s markets. What I love most is that amateur, at-home chef’s are learning new skills with each delivery, and hopefully spreading the message and sharing food love with others. A message from the maker – Join. Cook. Enjoy.

Tagged , ,

A taste of what’s in season

Last week I was lucky enough to spend the afternoon at Green Bridge Farm with owner Michael Maddox and his two trusty sidekicks. We chatted about retirement (Michael is a newbie), what’s in season, the love, sweat, and tears that go into organic farming, and the great reward of finally harvesting the goods and sharing a meal with friends. Along with two of my fellow colleagues, Erin Fenley and Robyn Richardson, I’m planning an evening supper at the farm in a few weeks to initiate two great projects/organizations: Foodscape Savannah and Slow Food Savannah, both in their infancy but boasting with great potential. The first dinner will be a pilot test run and a research study. Hopefully, all is well that ends better (a saying I heard from a friend this weekend), so that this becomes a common occurrence. Michael has done a fantastic job – from designing and building his spectacular two-story southern pine home to creating the most beautiful organic garden landscape I have ever seen. He makes living on the farm a dream come true. The photo story below will help bring the afternoon to life. Enjoy and a special thanks to Michael and his tour guides. Looking forward to “The Great Escape.”

an intruder in the garden

a beautiful herb garden

freshly harvested onions

a growing cilantro field

\

starting to change color

a chicken coop made from leftover materials

hello friends

Grad Salon

Tomorrow is an opportunity to gain valuable insights and commentary from fellow SCAD graduate students and faculty. The concept behind ‘Grad Salon’ was introduce a few years ago by an eager group of Design Management students who wanted feedback from outside their departments. Within the Design Management (DMGT) department, we have very diverse backgrounds and skill sets: from business administration, anthropology, french horn performance, broadcast and communication, jewelry design, toy design, interior design, and the list continues. However, other majors within the school do not often have the opportunity to interact with individuals with such distinctness. Hence the reason Grad Salon was developed. It’s hosted by different departments twice per quarter, and tomorrow it’s my turn to shine. Having changed the format slightly to accommodate for increasing student participation, I will be presenting 3 times to smaller groups in a more intimate and environment-rich setting. I hope to uncover some ideas that lead to the disconnect between perception and intention when it comes to Slow Food. If you’re from Savannah, please join me and my fellow colleagues tomorrow at Smithfield Cottage. For my mobile readers, I will post the presentation later this week. As always, bring on the feedback!

Eat With Me

During my Sunday blog/website favs scanning sesh, I found this great little eating party gem called Eat With Me, a new social networking site (based in Melbourne) that allows you to create food related events and invite your friends. You can also search events in your area and ask for an invitation. A great way to meet like-minded foodies, engage in great conversations around the table, and grow a community of individuals who value time spent sharing a meal. So far, it looks like I am a lone dot in the Savannah EWM landscape, so fellow food lovers, come eat with me and let’s get this party started!

Thesis Information Architecture

This week’s task – interim thesis committee reviews. Essentially an update on progress. However, after mindmapping, and sketching, and writing, and diagramming, I decided it was time for an organization over-haul and a nice graphic layout to accompany it. The result: my thesis information architecture that outlines my development process thus far. It’s obviously a WIP, but I’m well on my way to mile marker 5 of this marathon. Not exactly up to race pace yet, but getting past the crowd and into my stride.

To download the full PDF, click on this link – thesis information architecture

The innerworkings of dinner on the farm

Today I met with two of my favorite fellow food ladies to discuss the logistics of hosting a dinner on the farm for a crowd of hungry Savannah locavores. Can four amateur chefs really pull off a 5-course dinner for 40 people using locally-sourced produce and limited kitchen accommodations in less than a month? We’re determined and truly inspired…mainly by the beautiful photos from a group of devoted culinary adventurists in California who started Outstanding in the Field back in 1998. Today, they travel around the country and Europe hosting dinners on the farm with their signature white linen tables that extend for what seems like miles.

Aside from grappling with numbers, costs, distribution, accommodations, and the like…we’re also wondering what do we want to get out of this “project?” What should people experience? What should they take away? Is this even possible, or is it just too difficult to source meals locally and make it affordable – and that’s why people  don’t do it on a regular basis? If nothing else, this will be one of those tried and true learning experiences. The first attempt may not be outstanding, but it will be an outstanding effort. Stay tuned!

Slow Food in Savannah

It’s finally here, folks! Slow Food Savannah is now an official recognized U.S. chapter. We couldn’t be happier. So now it’s time to get the ball rolling, gain some momentum, and spread the word to the community. We kicked things off last Saturday at the Farmer’s Market. Although we were threatened by storms the entire morning, it turned out to be a fabulous day for both producers and consumers! Springtime boasts great finds when it comes to produce – watermelon radishes, fava beans, beets, spring peas, strawberries, heirloom carrots, and lots of fresh greens. Check out Walker Farms’ artful harvest and award worthy veggies. It’s always my first stop, and it goes quick! Slow Food Savannah is currently recruiting interested members and planning our first event: a harvest supper out at the farm- Green Bridge Farm to be exact. Stay tuned for more details!

Cafe 37

Last week, we took our group meeting discussion over to Cafe 37, nestled off of Abercorn and 37th street right next to the most adorable antique store, with the best collection of antique jewelry I’ve seen in Savannah so far. It’s the perfect lunch spot, with less than 10 tables, the most cheerful of servers, and a french inspired menu that will leave you feeling satisfied, to say the least. The three of us opted for the special salad – fresh greens with a roasted anjou pear stuffed with caramelized bleu cheese, spiced walnuts, grilled chicken, and a champagne|dijon vinaigrette. If your stomach is really growling, the pork sandwich is the best in the city, and worth every calorie. So stop in for lunch or have your meal outside on the picnic table, and stroll on over to 37th on Abercorn Antiques for great vintage finds!

Finally in business

Spent the afternoon on a date with photoshop and illustrator, and finally arrived at a design for new business cards. Thanks to my friend, Cat, who showed me her new digs last night, I fell in love with Moo, and you should too! My new mini moo cards should be arriving in about 10 days! Can’t wait for that sweet little package, here’s a preview :)

 

Follow

Get every new post delivered to your Inbox.