January 2010
4 posts
Chicago Honey Co-op →
Soup's On!!!
Jan 12
Soup of the Day: Coconut Curry Pumpkin - (galeux deyesines - warty pumpkins)
Speaker of the Day: Micheal Thompson!!! Wooo HOOO!!!
SOUP’S ON!
Today at ReThinking Soup we will hear the story of three passionate urban beekeepers who conceived and created Chicago Honey Co-op with the goal to provide job training opportunities for the under-employed while operating a small business...
November 2009
23 posts
Next week is Thanksgiving... No soup for you!...
NO SOUP ON TUESDAY THE 24th of NOVEMBER!! We hope you all have a wonderful turkey dinner for thanksgiving, using only the finest quality ingredients from your favorite farmers, taking time to sit, listen and love your family and friends. See you again on December 1st for Jill Richardson! Miss you!!!
Best, tara
Terra Brockman →
The Seasons on Henry’s Farm: A Year of Food and... →
Broccoli and Chedder Soup
SORRY… I must ask jessica, I am not sure how she made this deliciousness!
I will post tomorrow
Nov 17th The Seasons on Henry’s Farm: A Year of...
The Seasons on Henry’s Farm: A Year of Food and Life on a Sustainable Farm
by Terra Brockman
We will be discussing Terra’s new book of engaging family stories, literary and scientific reflections, and week-to-week farm events, The Seasons on Henry’s Farm is a mindful and mouthwatering invitation to eat great food grown by people near you. By taking readers on a journey through a year in...
Center for Ecoliteracy Discussion Guide for Food,... →
Soup: Butternut Squash & Sweet Tater
5ea Butternut Squash
5 lbs Sweet Potatoes
2 Yellow Onions chopped
2 cups Cream
2 sticks Butter
4 cups Apple Cider
Salt and Pepper
1. Peel the Squash and Sweet Potatoes. Slice into large chunks and set aside.
2. In a large stock pot, melt the butter and cook the onions until translucent. Add one gallon of water. Bring to a boil, then add squash and sweet potatoes. Cook until they are...
Nov 10th - Food Inc. Film Screening!
In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation’s food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government’s regulatory agencies, USDA and FDA. Our nation’s food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood...
Dill Pickle Food Coop
Speakers of the Day:
Gajus Miknaitis and Kevin Monahan, board members of the Dill Pickle Food Co-op Join us this Tuesday to hear about the new Dill Pickle Food Co-op, a community-owned grocery store opening soon in Logan Square. Board members Gajus Miknaitis and Kevin Monahan will discuss the importance of cooperative businesses and the challenges of offering local, organic, and fairly traded...
Monica Eng Article on Farmers Markets
At farmers markets in Chicago, affordable produce out of reach for some
Chicago’s farmers markets bring produce to needy neighborhoods, but it’s often out of reach for those who need it most
By Monica Eng Tribune reporter
October 10, 2009
On a sunny fall morning last Saturday chef Michel Nischan stood in a South Side neighborhood watching the “impossible” happen again. ...
Food Access and Farmers Markets
David Rand from the City of Chicago and Green City Market and Dennis Ryan from the Experimental Station will be discussing issues around Food Access, EBT Link cards, and New Opportunities at our Local Farmers Markets.
Food as Medicine with Jennifer Nelson
Jennifer Nelson’s career has focused in two areas: interior design and environmental preservation. As an artist and interior designer, she founded several firms dedicated to home and commercial design.
Her environmental interests have largely focused on medicinal plants and their preservation in the native landscape.
Jennifer will be leading a discussion and brief hands-on workshop on the...
How does the coffee world work?
We call this our “20, 5, 10” program. Farmers receive 20% over market price for their coffee, plus 5% of their coffee’s selling price in coffee consuming communities, plus 10% of company profits.
Q. How does Crop to Cup compare with “Fairtrade”?
A. While we support the Fairtrade movement, and seek to source certified beans when we must go outside of our relationships, we require...
Crop to Cup
Spilling the Coffee Beans
Coffee is one of the most imported commodities to the USA.
Americans consume one fifth of the world coffee production.
An average Joe drinks 3 cups a day.
The global coffee industry earns $60 billion annually:
less than 10% is given to the farmers.
Only 4 companies dominate 60% of US coffee sales.
We have invited Jake, one of the Co-Founders of Crop to Cup...
What can you do to help?
From a Seed to a Tree
· Contribute with the Plant-a-Tree or Adopt-a-Fruit program
· Donate organic topsoil, 5 and 10 gallon containers and basic gardening tools
· Join the mailing list
· Attend and support the fundraisers
For any more information on how to help,
visit www.chicagorarities.org or email crop@chicagorarities.org
CROP - Chicago Rarities Orchard Project
Chicago Rarities Orchard Project is a non-profit organization founded to establish community rare-fruit orchards in Chicago. These orchards, designed for reclaimed spaces, are dedicated to preserving a few of the thousands of varieties of tree fruit that aren’t commonly commercially grown, while providing open space and educational opportunities to Chicagoans.
Healthy Schools Campaign
Volunteer, support and get involved!
“Grow, teach, feed”
Consortium to Lower Obesity in Chicago
www.clocc.net
A network or organizations and individuals to fight obesity in Chicago
Healthy School Campaign
www.healthyschoolscampaign.org
Advocate for policy and practices that allow students, teachers and staff to learn and work in a healthy school environment.
Shop at the many farmers’...
Healthy Schools Campaign
Today’s children could potentially be the first generation that dies younger and lives an unhealthier life than their parents’
WE have invited Rochelle Davis the Founding Executive Director of Healthy Schools Campaign, a national not-for-profit organization that advocates for policies and practices that allow all students, teachers and staff to learn and work in a healthy school environment.
...
Chicken INFO
Mad City Chickens- Re-Thinking Soup 09/22/2009
It is legal to raise your own chickens in Chicago
Unlimited number
Only as pets or for their eggs (slaughtering is not legal)
Must be penned
Why raise your own chickens?
You get your own eggs- you know where they came from, cut down on food miles, and they taste better.
Chickens eat bugs and weeds from your...
Mad City Chickens Film Screening
Mad City Chickens is a sometimes serious, sometimes whimsical look at the people who keep urban chickens in their backyards. From chicken experts and authors to a rescued landfill hen or an inexperienced family that decides to take the poultry plunge—and even a mad professor and giant hen taking to the streets—it’s a humorous and heartfelt trip through the world of backyard chickendom.
Witness if...
Dumpster Diving →
Dumpster Diving…?
Dumpster Diving
Every day of the year, New York City generates 26-thousand tons of garbage. As your mother would say, the amount of food thrown away could feed an army. And come closing time every day, that’s exactly what happens. Next Big Thing contributor Matt Power follows a band of urban hunter-gatherers into the dumpsters of lower Manhattan.
August 2009
2 posts
Take a look at our press!!! YEAH!!
http://www.chicagonow.com/blogs/chicago-garden/2009/06/hull-house-heirloom-urban-fam-on-uic-campus.html
FINALLY WERE BACK!!!!
Community Town Hall Discussion Special Guest: Joshua Viertel, the First President of Slow Food USA Tuesday, August 25, 2009 12:00pm-1:30pm Jane Addams Hull-House Museum 800 South Halsted Chicago, IL 60607 Soup of the Day: Late Summer Minestrone from the Hull-House Farm We’re baaaaack! After a month-long hiatus, Re-Thinking Soup kicks back in gear with the 2009-2010 season on Tuesday,...
July 2009
21 posts
Summer Vacation
Re-Thinking Soup is going on a Summer Vacation ad we will not be hosting tuesday soup lunch events from July 28 to August 18th.
Canning and Preserving Classes
Our Preserving Equality: Preserving Fruits and Vegetables Project
We now grow our own food and can, preserve and pickle what we can’t use right away. This process lead us to another project called Preserving Equality: Preserving Fruits and Vegetables, where we playfully invoke the importance of ‘preservation’ in both historic house museums and in the local food movement. Preserving fruits and...
Second Annual Jam Off!!!
How to Participate in the Jam Off!
Do you preserve your own fruits and vegetables at home? Join the friendly Jam Off contest by donating two jars of your favorite homemade jam. One jar will be entered into our tasting contest and the other will be sold to raise money for the Hull-House Kitchen (2nd jar optional). There will be one sweet and one savory category. Special prizes go to the top jams...
Watch the video about School Lunch Initiatives →
Renegade Lunch Lady - Ann Cooper
Ann Cooper, CEC, is the Director of Nutrition Services for the Berkeley Unified School District and is the former Executive Chef and Director of Wellness and Nutrition of The Ross School in East Hampton, New York. Ann is also the founder of Lunch Lessons LLC a consulting company and F3: Food Family and Farming Foundation, both organizations dedicated to improving the health of America’s children....
White Bean and Kale Soup
Carrots
Leeks
Cauliflower
Garlic
Veggie Stock
Cabbage
Red Chilis
Kale
Marjoram
White Beans
Basil
Salt
How to Get Involved →
Common Threads - Allison Leifer
The Mission of Common Threads is to educate children on the importance of nutrition and physical well-being, and to foster an appreciation of cultural diversity through cooking.
Common Threads helps bridge cultural boundaries and strengthens our global family by teaching children about their similarities and differences in the warm comfort of the kitchen: Through the simple process of preparing...
Sign Slow Food Time For Lunch Petition
http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/
Broccoli and Cheese Soup
10 heads of broccoli
2 gallons milk
1 pound of butter
2 cups flour
1 pound shredded white chedder
Salt
1. Chop all of the broccoli head into tiny peices. Reserve chopped stems.
Slow Foods USA →
Check out the new campaign for healthy schools!
Volunteer for the Chicago Eat-In taking place in Daly Plaza!!
Slow Food Chicago - Lynn Peemoeller
Are you curious to know more about the Slow Food movement? Craving more information about Slow Food Chicago’s innovative approaches to advocacy? Come to Rethinking Soup this Tuesday to learn how Slow Food is supporting the Child Nutrition Act and be invited to an Eat-In at the Daley Center! Slow Food is an idea, a way of living, and a way of eating. It is a global, grassroots movement with...