Feeding a CrowdMain MenuWelcome to our exploration of youth and elders civil rights work in the food movementThis page is our starting place for figuring out how to share food in the formal settings of a course or community event2018 Draft Recipes PageHere is where we're collecting draft recipes for ESTD 3330 spring 2018ReadingsCalendar of spring 2017 readings beyond The Color of Food:Comfort & Action FoodsWays we think about stress or grief eating, contrasted with action-supportive eatingCalendar home pageVideo Highlights from the Art of Food in Frogtown and Rondo collectionAs presented at Hamline in March 2017Hewitt Avenue HU Garden ProjectOur raised bed school garden at Hamline U CampusNeighbor Plants ProjectRecipes and foraging tips for edible weedsContributor BiographiesFood and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8
The Color of Food: 6-5 Foods Are Our Teachers. Valerie Segrest, Muckleshoot Tribe
12018-03-06T00:32:18-08:00Food and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8153461by Natasha Bowens (2015, New Society Publishers), index image here for discussion by the Feeding a Crowd classplain2018-03-06T00:32:18-08:00Food and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8
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12017-03-14T10:18:56-07:00Food and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8The Color of Food: Stories of Race, Resilience and FarmingFood and Society Workshop6A 2015 book by Natasha Bowens, published by New Society Publishersstructured_gallery2018-03-09T19:02:59-08:00Food and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8
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12017-03-14T10:18:56-07:00Food and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8The Color of Food: Stories of Race, Resilience and FarmingFood and Society Workshop6A 2015 book by Natasha Bowens, published by New Society Publishersstructured_gallery2018-03-09T19:02:59-08:00Food and Society Workshop0826c60623ca5f5c8c1eb72fc2e97084d0c44cf8
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12018-03-05T18:04:58-08:00Neighborhood foraging in the Twin Cities5Valentine Cadieux describes foraging practices in relation to a survey being done by friend and colleague Patrick Hurleyplain2018-03-09T19:01:52-08:00An old friend and colleague who teaches at Ursinus College asked me to take a moment to go over a foraging survey he's developing. Taking the survey was thought provoking -- it particularly made me appreciate my friends and colleagues interested in these issues, like Valerie Segrest, about whom we read in The Color of Food.
I'm providing here some thoughts on foraging, along with a list of the things I recounted foraging for Patrick, as a starting place for some recipes and instructions inspired by what others have taught me about foraging (via Foraging with Friends Minnesota chapter, plus workshops with Russ Cohen, Sandor Katz, Joe Mendyka and Diane Dodge).
I love knowing that the land can feed me, and I appreciate the reciprocity of interaction that eating from the land provides as I care for it. Being able to *see* and *know* the plants around me so intimately also helps provide a sharper focus (in terms of what to look for and what I can interact with) and a much more engaged way of being in the world -- and it connects me to ancestors and elders and friends and relatives to be able to know and use these gifts and medicines!
The list of plants I thought to share on this survey includes: black nightshade, blueberries, raspberries, blackberries, cherries, mulberries, black raspberries, grapes, cranberries ramps, hosta, mustards, burdock, chanterelles, aborted emboletas, hen of the woods -- to use as vegetables slippery elm bark, echinacea, creeping charlie, lilac -- to make syrups and to use as medicines
And the recipe I will include is a poster education project developed with Joseph Mendyka, Stephanie Hankerson, Diane Dodge, Jenni Abere, and Valentine Cadieux, to be shown at Frogtown Farm spring 2017