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Upcoming Polycultures Film Screenings! August 26, 2012

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Brad Masi’s film Polycultures, about the interconnectedness of local foods systems springing up in Northeast Ohio, will be screened at the following times:

Thursday August 30: 2-4pm, Oberlin Public library

Friday August 31: 7:15-9pm, Kendal Heiser Auditorium at Kendal at Oberlin

Saturday September 1: 2-4pm, Oberlin Public Library

There will be a short discussion after Saturday screenings. Refreshments will be provided!

 

More info about Polycultures (from the NAC website):

PolyCultures: Food Where We Live is a documentary film and multi-media production project developed in collaboration with LESS Productions in Cleveland. The film gets its title from the word “polyculture” which describes farm systems that mimic natural systems with diverse and interdependent elements. Polyculture is the opposite of “monoculture”- a description of the one-dimensional industrial farming systems that dominate much of Northeast Ohio.

PolyCultures also describes the social movement that has formed around local food systems, including the integration of diverse communities, both rural and urban, across Northeast Ohio. PolyCultures looks at the many interdependent elements that make up a more diverse, just, healthy, and sustainable food system in Northeast Ohio. It also explores some of the significant challenges as we move to demand more locally grown foods.

PolyCultures has been developed in seven different chapters or plots. Click on the plot below to get more background information about the places and people from the movie as well as some links to connect you to the diverse local food communities and organizations around Northeast Ohio.”

Licensed Shared-Use Kitchen in Oberlin August 17, 2012

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Hello all,

The Local Food Committee of the Oberlin Project has created the attached survey to inform planning and possible development of a licensed, shared-use kitchen facility in or around Oberlin. A shared-used kitchen facility features equipment and facilities to support value-added processing of raw food products. Actual activities supported by a shared-use kitchen facility will be driven by user demand, but could include freezing, dehydrating, baking, canning, fermenting, butchering, or other activities to support a local food economy.


Shared-use kitchens can be utilized by farmers, entrepreneurs, restaurants, civic groups, students, or others interested in taking raw food products and turning them into processed or preserved foods. For locally grown foods, preservation can extend the seasonal availability of products throughout the winter. Because the cost of facilities and equipment is spread over a large number of users through leasing or rental charges, a shared-facility reduces the capital burdens on small local food enterprises.

If you are interested in potentially using a shared use kitchen, please click on the following survey.  Responses to this survey will be kept confidential and will be aggregated with the responses of other potential users to determine whether or not there is sufficient community demand to warrant development of a shared-use kitchen facility to serve Oberlin and Lorain County.

 

http://www.neofoodweb.org/form/developing-certified-kitchen-facilty-local-food-processing

 

The survey should take less than 10 minutes to complete.  Please distribute to others that might be interested.

Thanks so much,

Heather

Volunteers for Free Farmer’s Market August 17, 2012

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Hi!

Oberlin Community Services is sponsoring a free Farmer’s Market for
low-income community members, next Wednesday August 22, 11:30am-2:00pm at
Oberlin High School, and we need volunteers!

The delivery truck will be arriving around 9:00am, and we will be packing
produce bags before the distribution begins. If you are available 9ish to
2pm, or any amount of time in between, we would appreciate the help!

This is a big event, and a lot of community members come out to receive
the fresh produce, so we will need a lot of hands. The more people we have
helping, the easier the work will be for everyone. Please spread the
word..tell your friends! This is a great opportunity to get involved with
the community and meet some new people before classes begin 🙂

Please let me know if you are able to help out so we have an idea of how
many people to expect.

Thank you!!

Cortney Guelker cguelker@oberlin.net

Sunday August 5th 2 – 4 p.m. “Food Preservation Without Freezing or Canning” August 1, 2012

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Living Foods Potluck with guest speaker Cindy Frantz, Assoc. Prof. of Social and Environmental Psychology.  Cindy is Board President and a founding member of POWER (Providing Oberlin with Efficiency Responsibly) , a grassroots organization whose mission is to increase energy efficiency of homes in Oberlin, Ohio.

Bring an organic raw, plant-based dish to serve 6-8 people.  To save the environment we ask that you bring your own place setting and serving utensils, napkins are provided.  Food ideas: fruit or veggie plate, home-made guacamole, salads, whole foods – grapes, melons, peaches, freshly picked (uncooked), berries, nuts, seeds, smoothies or juices.

Potluck is at the Oberlin Public Library (located at 65 S. Main St., Oberlin, OH 44074)

About the potlucks: join Ché and the Lorain County Raw Foods Group Potluck for the first Sunday of each month at the Oberlin Library.

THIS THURSDAY-Legion Field Community Garden Event July 31, 2012

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Zion CDC (in addition to many other Oberlin organizations) is hosting an event at the Legion Field community garden this Thursday, August 2, 4-8pm. The event will begin with a healthcare forum from 4-5pm, and will continue with a festival beginning at 5. There will be garden food, grill food, free Splash Zone passes, live music, fitness activities for children, information provided by many Oberlin garden projects, and so much more. We just need you to come! The event flyer is attached to this email in PDF form–share it with your community!

Please let your neighbors and friends know. Looking forward to seeing you all there!

Please submit your local foods updates! June 28, 2012

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If you have a local foods event in or around Oberlin you’d like to advertise, or have an update on a project in the area, or any other Oberlin-related food news, please submit to oberlinfood AT gmail DOT com! Thanks!

For The Love of Food Interactive Site June 28, 2012

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Want to see extendedImage interviews and rough cuts that didn’t make it into the For The Love of Food movie? Go here to check them out!

Oberlin Farmers Market Meatloaf Recipe May 25, 2012

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Local Honey Mustard Meatloaf

 

It’s late May in Oberlin, and it might feel like summer, but we are still waiting for much of the produce to—well—Produce!  While we wait for tomatoes and blueberries, here is a recipe for visitors to our Market to Enjoy.

 

Ingredients:

1 lb ground beef (available at the J&R farms booth)

3 slices bread (we recommend fresh baked varieties from SEPA)

¼ onion (diced)

1 carrot (diced) (Check in with Bumbleberry Fields)

Dash of olive oil

Sage (Single Speed Bakery has many dried herbs available)

Fresh Honey (Available at Jorgensen’s Apiary!)

Mustard

1 egg (Murray Hills Farms)

¼ cup milk

Preheat oven to 350.

Sautee the onions and carrots in a saucepan with a few drops of olive oil. When the onions are tender and clear, add the mixture to a large mixing bowl.  Into the bowl add the egg, shredded bread, ground beef,  and a teaspoon of sage.  Mix together  with the milk, and add ¼ a cup of mustard.  Place the mixture into a loaf pan, and coat the top with honey.  

Bake for 1 hour and remove. 

Join Oberlin’s Real Food Committee! May 19, 2012

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Interested in working with CDS, local farms, food distributors, and
the Oberlin Student Body to make creative, positive changes to
Oberlin’s food buying practices?  Interested in a food related private
reading project?

A committee is forming to do research and make plans for Oberlin’s
dining halls to undertake the Real Food Challenge, which is an
excellent opportunity to change the relationship between Oberlin
Students and food.  In the end we will have more food that is local,
sustainable, humane, and made under fair working conditions.

Please email me kdee@oberlin.edu for more info about the committee.
Though the Real Food movement at Oberlin is a unique one to fit
Oberlin’s campus, you can check out this website for more information
realfoodchallenge.org.

Compost Summit Recap April 29, 2012

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This past weekend, a sizable group convened for Oberlin’s first compost summit! 

The morning featured a tour of many compost-related sites (the “waste”-related pieces of Oberlin’s food cycle), including the city leaf compost, the Jones Farm, the college’s Pulper, and Kahn dormitory’s compost system.

A delicious lunch (featuring spelt cookies!) was provided by Bon Appetit. OSTEEL’s performance during lunch had all ages dancing.

The afternoon started with a compost options video by Brad Masi, highlighting different methods for managing compost at different scales and in different locations. Some of these videos can be seen here (where you can also comment on them!).

Afterwards, we started the active section by brainstorming our existing assets, and looking for opportunities for new connections and activity. We wrote these on post-it notes and put them on the windows to look over.

The larger group then broke into four smaller clusters around different compost-related issues. We had some very productive discussions, and came back together as a larger group to discuss our insights.

Some highlights:

  • Everyone seemed excited about Maurice Small’s “compost burrito” idea–food scraps rolled up in newspaper and stacked in a bucket with worms to compost. You don’t even have to touch the food waste!
  • Home-scale composting could be collected on a neighborhood level if there were one or two street “captains” who collected and composted it for use in any of the neighborhood’s gardens.
  • A centralized biodigester would be a great addition to the Oberlin community for large-scale composting, such as that from local restaurants and from the college.
  • The pulper is a good asset, not currently at capacity, but cannot be used for waste from outside of Stevenson Dining Hall because of state health code.

Much more was discussed; check back here soon for a more comprehensive update once we’ve compiled all the notes!