Following on the review of the First Food Tank Summit in Seattle, some upcoming food-related events, a few with social justice bents.
April 3, 6-8pm at Bellingham Unitarian Fellowship – Sanctuary, a Community to Community Development & Northwest Washington Central Labor Council event.
April 14 & 15 in Carnation, WA
May 4 & 5 in Seattle, WA (on the UW campus, on the grounds of the Coast Salish Peoples)
June 19-21, in Hyde Park, New York
Got some intel on more?
Write me! Contact details after the ‘read more’ link.
2018 Food Tank’s First Summit
in the Pacific Northwest: Growing Food Policy
Have you ever attended a conference and walked away super inspired, then wondered a week later if anything stuck?
I wasn’t sure what to expect of Food Tank’s first summit held in the Pacific Northwest. In the end, it was a net positive. Having taken time to mull things over, there are even some unexpected learnings which will stick with me and help me grow going forward. Writing this review actually helped me process some of it, so thanks, Dear Reader!* I’m hoping the food-interested folks reading this, and the others who participated will help keep this learning going.
To skip the narrative storytelling portion, skip to the actual review part.
What’s more Chinese than wheat-filled porky pot stickers?
Being a good host who makes all your guests feel welcome, that’s what.
In 1980s Minnesota, growing up a first generation American-born child of Chinese immigrants, Asian produce and processed goods were not readily available at the grocery stores on University Ave in Saint Paul. For special occasions, my parents would host parties and invite all our family friends over to help fold dumplings. They’d mix the pork filling and procure wrappers and get everyone –ethnic Chinese or not– involved in trying their hand at wrapping the dumplings. I still remember one time our friend Javed found the filling so fragrant (it’s the toasted sesame oil in the pork) he asked if he could eat it raw. Was it that he grew up partly in Germany? Not sure, but sesame oil sure does make things smell good. Then my Mama would boil and/or fry round after round to fuel yet more dumpling wrapping. Some times my Baba
would buy wrappers, other times I remember him mixing the flour and water and letting is rise, then rolling it out (by hand or by pasta roller), to be cut by the rim of an aluminum green bean can.
In light of this childhood memory, I was excited when K conceded to hosting a few friends over for a pot sticker* party for lunar new year with only a week’s notice.
New challenge: make gluten-free wrappers for my friend Jillian
, so she could join in the fun!