Boulder

Feast of Fermentation 2017

It’s been a busy summer, people. I got back from Oregon and hit the ground running with work, a book project (stay tuned!) and digging in on preparations for the 5th Annual Feast of Fermentation for the Boulder Food Rescue. It’s happening on September 23rd, at the Avalon Ballroom. Last year was my first time cheffing the FoF, and it was such an amazing time, I’m doing it again. (And honestly, for as many years as they’ll let me.)

In addition to some great local beers from the likes of Nighthawk Brewery and Montucky Cold Snacks, a homebrew competition sponsored by Boulder Fermentation Supply, a silent auction full of great items to bid on for any budget, and some highly danceable tunes from The New Family Recipe, my super talented (and a lot more organized than me) sous chef Elizabeth and I are developing taco bar and noodle bowl menus that are going to make your facehole so very happy. We’ll utilize not only a TON of delicious fermented product like kim chi, sauerkraut, salsas and hot sauces from the excellent folks at Ozuke and McCauley Family Farm, but also bring in other products grown and produced by companies in and around the Boulder, Colorado area. Also, the  Boulder County Farmer’s Market has hooked us up with market dollars to round out the menu with gorgeous, local, farm fresh produce. You guys, if you’ve never gone on a full blown farmer’s market shopping spree, let me tell you, it’s 100% some of the most fun I’ve ever had with my pants on. And getting to turn all that lovely produce into yummies for hundreds of members of my community? Pinch me! So cool!

If you live in the Denver/Boulder area, please come join us! I promise you’ll have a good time, and you’ll support an organization that is passionate about reducing food waste and bringing nutritious food to low income residents in Boulder and Broomfield counties. Win-Win, right? Tickets are $45 for an all you can eat, all you can (safely) drink, dance your face off evening of fun. But, if you can round up 5 friends to go with you, the individual ticket price for each person in the group of six is $35.

If you don’t live nearby, I’m not going to leave you empty handed. Behold! Instructions on how to put together your own quick, easy, and tasty noodle bowls. This should make enough for four large bowls.

Equipment:
Knife and cutting board
Measuring cups & measuring spoons
Blender or food processor
Large pot for boiling water or broth
Tongs for portioning everything into bowls
Small serving bowl and spoon for the sauce

Ingredients:

For the Sauce:
1/4 cup peanut, almond, or cashew butter
3 tablespoons fresh ginger (the stuff in the tube is fine)
3 tablespoons tamari or soy sauce
1/4 cup Mirin (rice wine vinegar)
A healthy pinch of crushed red pepper flakes
Additional salt to taste, if the soy sauce alone doesn’t work for you

Puree everything together in a blender or food processor until all the ingredients are incorporated.

For the Noodles:
1 14oz box rice noodles
10 oz boiling water or broth, for extra flavor (veggie, chicken, mushroom, beef… whatever floats your boat)
3 peeled and crushed garlic cloves
Healthy pinch of salt

Bring the water or broth to a boil. Add the crushed garlic and the salt, cover, and remove from the heat. Let the garlic “steep” in the liquid for about 5 minutes, then remove. Add the noodles to the hot liquid and cover. They’ll be soft enough to eat in 5-7 minutes.

The toppings:
Literally any combination of fresh veggies will work here, plus about 1/2 to 3/4 of a cup of your preferred protein, pre-cooked. If you’re drawing a blank, here are some ideas:

Proteins:
Poached shrimp
Baked or grilled chicken, sliced
Sliced steak
Firm tofu, cubed or cut into matchsticks and sauteed
Tempeh
Seitan

Veggies:
Julienne bell peppers
Sliced mushrooms
Bean Sprouts
Thinly sliced carrots
Snow peas
Sliced cabbage
Bamboo shoots
Sliced celery
Sliced jalapenos
Sliced greens (spinach, kale, mustard greens, beet greens)

Garnishes:
Thin sliced green onions
Cilantro
Chopped nuts
Chow mein noodles
Crispy roasted chickpeas

I don’t think there’s a bad combination here, so go crazy kids!

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Hungry at Home

“I’m so hungry!”

When we say that, it can mean one of several things. I could mean my stomach is growling, I’m bored, or that I just smelled something delicious and now I want some of whatever’s cooking. But it could also mean there’s nothing to eat, that there consistently hasn’t been anything for me to eat, or I’m afraid I’m about to run out of things to eat with no money to replace them. Regardless of what you mean when you say it, the word “hungry” demands satisfaction.

Starting this week, and over the next several weeks, my friend Rachael Niswander and I are going on a search for, well, if not satisfaction, at least some truth, as part of a series of reports called “Hungry at Home.” Through this series, we’ll first look at the experiences of those who are dealing with hunger and food insecurity; then at those who are working to help feed them, empower them, and give them hope; and finally, the people who are growing and supplying the food that seems to be so plentiful for some, yet frustratingly out of reach for others.

We’ll focus on the issue right here in the Denver/Boulder, Colorado metros. However, these questions don’t just demand answers in Colorado. People are hungry everywhere. Rachael and I both have our own stories to tell, along with those of dozens of others right in our own backyard. Our hope is that by shining a light on our own community, you will also hear echoes of the stories of hundreds just like us across the country, maybe even in your own community.

Today, we’re attending the Forward Food Summit in Denver. The summit, a collaboration between the Denver and Boulder Food Rescues, was organized to get all the local players in the same room to present ideas to like minded folks in our area, and help give those interested in taking an active role in the food justice arena a place to talk to each other and, perhaps, join forces. We’re so excited to share what we’re learning here, as well as letting some of those in attendance share their experiences as they follow their own search for satisfaction.

We’re hungry for change. We’re hungry to make a difference. We’re hungry to hear your story, too. Hunger affects us all, in one way or another, so the conversation needs to include us all. No matter where you live, we hope you’ll join in.

— -

About the Authors

Rachael Niswander is a passionate writer living in the Denver area. Originally from L.A., Rachael moved to Denver in 2010 to pursue a life where she depended only on herself. She realized that dream through hard work and perseverance, which included lessons in food insecurity. During a financially difficult time in 2014, Rachael was gifted a $100 Safeway gift card with a note that read, “Food is not a luxury. Hope this helps.” This anonymous gift was one of hope and Rachael promised to pay it forward when she could.

Today, Rachael is a founding member of Denver’s grassroots organization May You Have Enough, which makes and delivers sack lunches and clothing to the homeless. She also plays an active role as co-author of Hungry at Home, along with Jordan Anderson. Join her on Facebook via May You Have Enough and on Twitter at @rockitpixie.

Jordan Anderson is a recent culinary school graduate, food writer and blogger, and private cooking instructor. She currently works “in the industry” in Denver, and has also recently become the PR/Social Media Director for a new pop-up restaurant concept, ELEMENTS. A native of Arkansas, Jordan moved to Denver in 1999 after closing her eyes and pointing to a spot on the map. She is a Big Sister with Big Brothers Big Sisters of Colorado, and just celebrated the five year anniversary of her match with her Little. After experiencing food insecurity and homelessness both as a child and an adult, she firmly believes that it will be through the grassroots efforts of local food activist organizations that solutions will be found and implemented. You can find her here online at her blog, I’m Gonna Cook That!, @gonnacookthat on Twitter and Instagram, and GonnaCookThat on Facebook.