E-News: The SEEDS Sampler

JOIN SEEDS at the JACK JOHNSON CONCERT on Tuesday, August 12

Jack Johnson with special guests Rogue Wave and Neil Halstead will perform at the Walnut Creek Amphitheatre on Tuesday, August 12.  The doors open at 6 pm and the show starts at 7.

Jack Hody Johnson) is a Hawaii-born singer-songwriter, musician, filmmaker, and surfer who achieved commercial success and a dedicated following after the release of his debut album, Brushfire Fairytales in 2001. He has since released four more albums and a number of EPs.  His music is best described as acoustic/soft rock.   Dubbed the “Jolly Green Giant” of the music business by Billboard magazine, Johnson is known for his environmentally friendly tours.  He uses biodiesel fuel in his tour buses, requires concert promoters to recycle, and encourages concertgoers to carpool.  For a review of his recent concert in Minneapolis go to http://www.startribune.com/entertainment/music/20645854.html?location_refer=RSS%20feeds

SEEDS has been invited to set up a table at the All at Once Village Green, a focal point of every Jack Johnson concert.  The Village Green aims to connect conertgoers with local nonprofits so they can create positive change in their community.  Every dollar SEEDS raises between now and August 31 will be matched dollar for dollar by Jack Johnson’s foundation.  Please join us at the concert August 12 and make a “two for one” donation to SEEDS.  For tickets follow the link to Time Warner Cable Music Pavilion at Walnut Creek.

SAMPLER SPOTLIGHT – FOOD security

When I first started my internship at SEEDS, I had no idea what food security meant.  An image of armed guards standing in front of a grocery store instantly popped into my head.  I knew that that was not what food security is but I was still at a loss.  Over time, I began to understand by doing some research, talking to people, and of course by just looking at the SEEDS gardens. 

So by now, you are probably wondering what food security is.  Food security is an umbrella topic that covers sustainability, local food, and hunger among others.  All of the subtopics are co-related.  Food is not secure if people are going hungry because of either lack of affordability or availability.  This ties into sustainability because for food to be available continually it needs to be produced in sustainable ways – not damaging the ecosystem, which can lead to farm profitability in the end.  A way to be sustainable is to support local food.  By supporting local food, you can support local farmers/food producers and eliminate some pollution by decreasing the amount of travel it takes to get the food onto your plate.

There are so many ways in which to define food security.  That’s the beauty of such a serious topic because there are countless ways to solve the issue.  The possibilities are limitless.  Don’t be discouraged by this, but think of it as an incentive to do.  DO what you can and it will help!

-- Xylina Chapman

Summer seedlings a huge success!

A whole new group of kids enjoyed fun and enriching experiences during four weeks of Summer SEEDlings day camp.  The kids learned about native pond life, visited the Eno River and raised money for the Heifer Project as part of a lesson about world hunger.  We want to say a great big thank you to all the volunteers who made Summer SEEDlings possible!

Nina Bryce * Hunter Edwards * Emma Gould * Julie Hoover * Alexandra LeFebvre * Colby Leachman * Kyndal Lucas * Sarah McKone * Siobhan McKone * Hana Mills * Sarah Rabiner * Jodi Riedel * Julia Sendor * Seneca Toms * Karena Viehbacher * Dave Werlinger

Building birds' nests at Summer SEEDlings

NEW neighborhood cooperative grocery headed for Durham

Durham Central Market is a new neighborhood cooperative grocery aiming to locate in the Central Park district, near downtown and the Famers’ Market.   The market follows the owner/member model of local co-op groceries, such as Weaver Street Market in Carrboro and Chatham Marketplace in Pittsboro, but with a distinctively Durham flavor.  Durham Central Market plans to offer mostly local food and products and reinvest profits back into the community.  For more information, or to become a member, visit http://durhamcentralmarket.org

City of durham not recycling yard waste – TAKE ACTION!

Since September of 2007, Durham has sent yard waste along with the rest of its garbage to a landfill in Virginia.  The state of North Carolina changed its requirements for city composting sites, and apparently the Solid Waste Department failed to apply in time for a new permit.  The city did submit an application last October but is still waiting for approval.  Once the permit has been received, there will be another delay while Durham constructs a new composting site.

PLEASE SPREAD THE WORD ABOUT THIS ISSUE.  Write a letter to the editor, post this information on your neighborhood list serve, write Mayor Bill Bell, and call or email City Council members (http://www.ci.durham.nc.us/council/pdf/council_guide.pdf) and ask them to encourage Solid Waste to get the permit and construct the new composting area.  In the meantime, think about contracting with someone to recycle your yard waste instead of putting it in a garbage dump along with the rest of the garbage we generate.

 

FEATURED RECIPE – Heirloom Tomato Salad with Grilled Red Torpedo Onions and Pesto Vinaigrette

DIG’s heirloom tomatoes are ripening in the garden.  Try a variety of them in this delicious salad.

Salad:
2 red Torpedo onions, peeled, cut into half moons and thinly sliced (any medium-sized red onion will also do)
1/4 cup olive oil
1 pound various heirloom tomatoes (approximately 4 to 6 tomatoes)
kosher salt or course sea salt and cracked black pepper, to taste
1/4 cup pesto vinaigrette
basil leaves for garnish

Pesto Vinaigrette:
1 clove garlic, peeled
kosher salt, to taste
1/4 cup toasted pine nuts (optional)
2 cups fresh basil leaves, stems removed
4 tablespoons red wine vinegar
3/4 cup extra virgin olive oil
cracked black pepper, to taste

Directions:

1. Preheat a grill.

2. Toss the onions in a bowl with the oil and season with salt and pepper. 

3. Remove the cores from the tomatoes and cut them in various shapes and sizes (wedges, round slices, half-moons, etc.) and reserve. 

4. Place onions on the grill over medium heat and grill until the onions are tender and caramelized, about 10 minutes.

5. To make vinaigrette, in the bowl of a food processor, purée garlic and salt until a paste is formed. Add pine nuts and basil and process until a fine paste formed. With motor running, add vinegar and then slowly add oil in a thin stream until the mixture is emulsified. Taste and adjust seasoning.

6. Arrange the tomatoes on the plates. Season with salt and pepper. Place several slices of grilled onions on top of the tomatoes and drizzle with pesto vinaigrette. Arrange several basil leaves on and around tomatoes and sprinkle with additional cracked black pepper.

From The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans, by Stu Stein with co-authors Mary Hinds and Judith H. Dern.

SEEDS WISH LIST

Jig Saw

Cordless Drill

Pruners

Pitchforks and digging forks

Wheelbarrows

Electronic scale

World Globe

Thank you for supporting SEEDS!

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Our mission: SEEDS encourages respect for life, for earth and for each other.  We help individuals, neighborhoods and communities grow together through gardening, gathering and education.