Novi recepti

Vrhunski kuharji se borijo proti lakoti in še več novic

Vrhunski kuharji se borijo proti lakoti in še več novic

V današnji Media Mix, preiskovalni pogled na tovarniško kmetovanje in novo zadrugo v Brooklynu

Media Mix Daily Meal vam prinaša največje novice po svetu hrane.

Cilj zadruge je diverzifikacija: Ker zadruga Park Slope Coop ostaja v novicah po izraelskem bojkotu izdelkov in odhodu Adrien Grenier, si prizadeva, da bi zadruga Greene Hill pritegnila več strank z večjo raznolikostjo. [New York Daily News]

Lakota v Indiji je kriva več kot hrana: Podrobnejši pogled na vse manjše zaloge hrane v Indiji - in lačne državljane - razkriva, da Indijancem škodi več kot le pomanjkanje hrane; tudi pomanjkanje zdravstvene oskrbe. [Wall Street Journal]

McDonald's zapusti izvršni svet ameriškega zakonodajalca: Pridružitev drugim prehranskim velikanom-Kraft, PepsiCo in Coca-Cola-se je veriga hitre prehrane odločila zapustiti skupino, ki pripravlja zakonodajo o prostem trgu. Skupine, kot je Color of Change, so pritisnile na podjetje in druge, da zapustijo ALEC zaradi kritik, da je ALEC podprl zatiranje volivcev. [Mati Jones]

Humana cena jajca: Nicholas Kristof raziskuje tovarne jajc in to je tako moteče, kot si predstavljate: jajca, ki tečejo po tovarniških linijah, so bila pozitivna na salmonelo, kokoši so bile nakrcane v pretesne kletke, miši pa so divjale. [New York Times]

Vrhunski kuharji Prednost lakote gostitelja: Nyesha Arrington in Chris "Malibu" Crary bosta gostila prašičjo pečenko v korist losangeleškega poglavja Share Our Strength's Taste of the Nation. Več drugih Vrhunski kuhar tekmovalci bodo pomagali, med njimi Alex Reznik, Antonia Lofaso, Ilan Hall, Jamie Lauren, Marcel Vigneron in CJ Jacobson. [LA Times]


Farma v pladenj: Boj proti lakoti

V strahu sem. Ko sem le leto in pol družbeno zagovarjal kot ustvarjalec in direktor pop-up satelitske kuhinje v Park Slopeu v Brooklynu, ki hrani 185.000 žrtev orkana Sandy, vam moram povedati o izjemnih dosežkih Michaela Ottleya pri Svetih apostolih Jušna kuhinja v New Yorku. Brez mojih izkušenj pri CBE FEEDS mislim, da ne bi mogel v celoti dojeti izzivov, povezanih s kuhanjem in serviranjem hranljivih obrokov za 1000 ljudi v stiski pet dni na teden.

Kot direktor operacij že več kot pet let (28 let je bil izvršni kuhar v večjih hotelih) gospod Ottley to počne dostojanstveno in z veseljem. Nikoli si ni predstavljal, da bo to njegovo življenjsko delo, toda ko je zagledal vrsto ljudi, ki se raztezajo po celotnem bloku avenije West 28.th Street, in odkril največji newyorški center za hranjenje v sili, je rekel: "To zmorem." Cerkev svetih apostolov je velika in obedovanje v veliki jedilnici spominja na zamišljen obrok na univerzi Oxford (vendar brez občutka razreda in privilegijev). Od ponedeljka do petka se več kot 1000 ljudi zbere za en topel obrok na dan. Približno polovica je brezdomcev, drugi so člani družin z nizkimi dohodki, ki morajo za plačilo najemnine zmanjšati nakup hrane. Po besedah ​​izvršnega direktorja, velečasnega Glenna Chalmersa, "vsak dan vidijo nove obraze". To je nova resničnost gospodarske krize, ki prehaja v manjše naslovne novice. Več kot 60 prostovoljcev vsak dan pride služiti in pomagati.

Jušna kuhinja Svetih apostolov je največja njujorška jušna kuhinja in druga največja v Združenih državah. Deluje od leta 1982 (računajte), vsak delavnik med 10.30 in 12.30, pod družbeno osveščeno zastavo "Farm-to-Tray", strežejo 1000 hranljivih in trajnostnih obrokov. Naloga gospoda Ottleya je, da vsak dan postreže s svežim sadjem in zelenjavo ter pridobiva čim več lokalnih izdelkov. Še bolj izjemno pa je, da mu je v zadnjih treh letih uspelo z menijev izrezati vso predelano hrano. Po mnenju gospoda Ottleyja je "za nekatere naše goste to njihov edini obrok in mora biti zdrav in hranljiv." Če lahko to stori za svojo "razširjeno družino", potem zagotovo lahko začnemo razmišljati o tem, da bi to počeli v javnih šolskih kuhinjah in zagotovo doma.

Kuharji, pripravljalci in pomivalni stroji prihajajo iz Doe sklada kot pripravniki. G. Ottley jih usposablja in zdi se jim tudi všeč, kar počnejo. Neverjetno je, da lahko samo dva kuharja (in en pripravljen kuhar) naredita vso to hrano, še bolj pa je izjemno, da je to mogoče narediti za manj kot 2 USD na obrok. Številke so osupljive: več kot 24.000 razdeljenih jabolk na teden, 100 ducat polnozrnatih zvitkov na dan. City Harvest in Whole Foods sta stalna partnerja pri zagotavljanju svežih sestavin zanje.

Meniji gospoda Ottleya zvenijo kot nekaj, kar bi lahko dobili v Sweetgreenu ali drugem mestnem empiriju zdrave hrane: polnozrnate testenine primavera, paradižnikova solata v podeželskem slogu, pečena cvetača, solata frijole, kolumbijska fižolova enolončnica, sezonsko sadje, jogurt iz zvezne države New York.

Ne samo, da je hrana pomemben del tega vsakodnevnega rituala za mnoge, ampak je tudi družbena angažiranost preprosto prisotna. New York Times novinarka Anna Quindlen je osupljivo svetišče te znamenite cerkve imenovala "najbolj veličastna jedilnica v New Yorku". Njegovo poslanstvo je še dlje in zagotavlja "celovitost" tistim brez. Njegove storitve vključujejo svetovanje, zagovorništvo in napotitve, tečaje pisanja in filmske večere. Spoznal sem čudovitega moškega, starega 70 let, ki je bil navdušen nad romanom, ki ga je pisal. Že leta je gost pri svetem apostolu in nikoli ne bom pozabil njegovega stiska roke ali njegovega nahranjenega nasmeha.

15. maja 2014 bodo Sveti apostoli pripravili težko pričakovano zbiranje sredstev "Od kmetije do pladnja" v korist njihovega hrabrega poslanstva. Mnogi najboljši kuharji v New Yorku bodo tam priskrbeli svojo podporo in status. V zasedbo so vključeni izvršni kuhar Colt Taylor iz One if by Land, Two if by Sea Ginger Pierce in Preston Madson, iz Freemans & ISA, Frank Tujague iz The Westin na Times Squareu, Laurence Edelman z levega brega, Max Convertini iz Zio Ristorante, Raphael Abrahante, iz Thalassa in Yvan Lemoine iz Bodega Negra v Dream Downtown. Po besedah ​​Sare Pandolfi, ustvarjalne sile lanskega dogodka, "je to novo vozilo za zbiranje sredstev še posebej ključnega pomena, ker državno financiranje pokriva le 8 odstotkov letnih stroškov narodne kuhinje." Za več informacij: www.farmtotray.org. Tel: 212-924-0167.

Rozanne Gold je štirikrat nagrajeni kuhar James Beard in avtor knjige Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3 in Radially Simple: Brilliant Flavours with Breathtage Ease.


Farma v pladenj: Boj proti lakoti

V strahu sem. Ko sem le leto in pol družbeno zagovarjal kot ustvarjalec in direktor pop-up satelitske kuhinje v Park Slopeu v Brooklynu, ki hrani 185.000 žrtev orkana Sandy, vam moram povedati o izjemnih dosežkih Michaela Ottleya pri Svetih apostolih Jušna kuhinja v New Yorku. Brez mojih izkušenj pri CBE FEEDS mislim, da ne bi mogel v celoti dojeti izzivov, povezanih s kuhanjem in serviranjem hranljivih obrokov za 1000 ljudi v stiski pet dni na teden.

Kot direktor operacij že več kot pet let (28 let je bil izvršni kuhar v večjih hotelih) gospod Ottley to počne dostojanstveno in z veseljem. Nikoli si ni predstavljal, da bo to njegovo življenjsko delo, toda ko je zagledal vrsto ljudi, ki se raztezajo po celotnem bloku avenije West 28.th Street, in odkril največji newyorški center za hranjenje v sili, je rekel: "To zmorem." Cerkev svetih apostolov je velika in obedovanje v veliki jedilnici spominja na zamišljen obrok na univerzi Oxford (vendar brez občutka razreda in privilegijev). Od ponedeljka do petka se več kot 1000 ljudi zbere za en topel obrok na dan. Približno polovica je brezdomcev, drugi so člani družin z nizkimi dohodki, ki morajo za plačilo najemnine zmanjšati nakup hrane. Po besedah ​​izvršnega direktorja, velečasnega Glenna Chalmersa, "vsak dan vidijo nove obraze". To je nova resničnost gospodarske krize, ki prehaja v manjše naslovne novice. Več kot 60 prostovoljcev vsak dan pride služiti in pomagati.

Jušna kuhinja Svetih apostolov je največja njujorška jušna kuhinja in druga največja v Združenih državah. Deluje od leta 1982 (računajte), vsak delavnik med 10.30 in 12.30, pod družbeno osveščeno zastavo "Farm-to-Tray", strežejo 1000 hranljivih in trajnostnih obrokov. Naloga gospoda Ottleya je, da vsak dan postreže s svežim sadjem in zelenjavo ter pridobiva čim več lokalnih izdelkov. Še bolj izjemno pa je, da mu je v zadnjih treh letih uspelo izrezati vso predelano hrano iz menijev. Po mnenju gospoda Ottleyja je "za nekatere naše goste to njihov edini obrok in mora biti zdrav in hranljiv." Če lahko to stori za svojo "razširjeno družino", potem zagotovo lahko začnemo razmišljati o tem, da bi to počeli v javnih šolskih kuhinjah in zagotovo doma.

Kuharji, pripravljalci in pomivalni stroji prihajajo iz Doe sklada kot pripravniki. G. Ottley jih usposablja in zdi se jim tudi všeč, kar počnejo. Neverjetno je, da lahko samo dva kuharja (in en pripravljen kuhar) naredita vso to hrano, še bolj pa je izjemno, da je to mogoče narediti za manj kot 2 USD na obrok. Številke so osupljive: več kot 24.000 razdeljenih jabolk na teden, 100 ducat polnozrnatih zvitkov na dan. City Harvest in Whole Foods sta stalna partnerja pri zagotavljanju svežih sestavin zanje.

Meniji gospoda Ottleya zvenijo kot nekaj, kar bi lahko dobili v Sweetgreenu ali drugem mestnem empiriju zdrave hrane: polnozrnate testenine primavera, paradižnikova solata v podeželskem slogu, pečena cvetača, solata frijole, kolumbijska fižolova enolončnica, sezonsko sadje, jogurt iz zvezne države New York.

Ne samo, da je hrana pomemben del tega vsakodnevnega rituala za mnoge, ampak je tudi družbena angažiranost preprosto prisotna. New York Times novinarka Anna Quindlen je osupljivo svetišče te znamenite cerkve imenovala "najbolj veličastna jedilnica v New Yorku". Njegovo poslanstvo je še dlje in zagotavlja "celovitost" tistim brez. Njegove storitve vključujejo svetovanje, zagovorništvo in napotitve, tečaje pisanja in filmske večere. Spoznal sem čudovitega moškega, starega 70 let, ki je bil navdušen nad romanom, ki ga je pisal. Že leta je gost pri svetem apostolu in nikoli ne bom pozabil njegovega stiska roke ali njegovega nahranjenega nasmeha.

15. maja 2014 bodo Sveti apostoli pripravili težko pričakovano zbiranje sredstev "Od kmetije do pladnja" v korist njihovega hrabrega poslanstva. Mnogi najboljši kuharji v New Yorku bodo tam priskrbeli svojo podporo in status. V zasedbo so vključeni izvršni kuhar Colt Taylor iz One if by Land, Two if by Sea Ginger Pierce in Preston Madson, iz Freemans & ISA, Frank Tujague iz The Westin na Times Squareu, Laurence Edelman z levega brega, Max Convertini iz Zio Ristorante, Raphael Abrahante, iz Thalassa in Yvan Lemoine iz Bodega Negra v Dream Downtown. Po besedah ​​Sare Pandolfi, ustvarjalne sile lanskega dogodka, "je to novo vozilo za zbiranje sredstev še posebej ključnega pomena, ker državno financiranje pokriva le 8 odstotkov letnih stroškov narodne kuhinje." Za več informacij: www.farmtotray.org. Tel: 212-924-0167.

Rozanne Gold je štirikrat nagrajeni kuhar James Beard in avtor knjige Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3 in Radical Simple: Brilliant Flavours with Breathtage Ease.


Farma v pladenj: Boj proti lakoti

V strahu sem. Ko sem le leto in pol družbeno zagovarjal kot ustvarjalec in direktor pop-up satelitske kuhinje v Park Slopeu v Brooklynu, ki hrani 185.000 žrtev orkana Sandy, vam moram povedati o izjemnih dosežkih Michaela Ottleya pri Svetih apostolih Jušna kuhinja v New Yorku. Brez mojih izkušenj pri CBE FEEDS mislim, da ne bi mogel v celoti dojeti izzivov, povezanih s kuhanjem in serviranjem hranljivih obrokov za 1000 ljudi v stiski pet dni na teden.

Kot direktor operacij že več kot pet let (28 let je bil izvršni kuhar v večjih hotelih) gospod Ottley to počne dostojanstveno in z veseljem. Nikoli si ni predstavljal, da bo to njegovo življenjsko delo, toda ko je zagledal vrsto ljudi, ki se raztezajo po celotnem bloku avenije West 28.th Street, in odkril največji newyorški center za hranjenje v sili, je rekel: "To zmorem." Cerkev svetih apostolov je velika in obedovanje v veliki jedilnici spominja na zamišljen obrok na univerzi Oxford (vendar brez občutka razreda in privilegijev). Od ponedeljka do petka se več kot 1000 ljudi zbere za en topel obrok na dan. Približno polovica je brezdomcev, drugi so člani družin z nizkimi dohodki, ki morajo za plačilo najemnine zmanjšati nakup hrane. Po besedah ​​izvršnega direktorja, velečasnega Glenna Chalmersa, "vsak dan vidijo nove obraze". To je nova resničnost gospodarske krize, ki prehaja v manjše naslovne novice. Več kot 60 prostovoljcev vsak dan pride služiti in pomagati.

Jušna kuhinja Svetih apostolov je največja njujorška jušna kuhinja in druga največja v Združenih državah. Deluje od leta 1982 (računajte), vsak delavnik med 10.30 in 12.30, pod družbeno osveščeno zastavo "Farm-to-Tray", strežejo 1000 hranljivih in trajnostnih obrokov. Naloga gospoda Ottleya je, da vsak dan postreže s svežim sadjem in zelenjavo ter pridobiva čim več lokalnih izdelkov. Še bolj izjemno pa je, da mu je v zadnjih treh letih uspelo z menijev izrezati vso predelano hrano. Po mnenju gospoda Ottleyja je "za nekatere naše goste to njihov edini obrok in mora biti zdrav in hranljiv." Če lahko to stori za svojo "razširjeno družino", potem zagotovo lahko začnemo razmišljati o tem, da bi to počeli v javnih šolskih kuhinjah in zagotovo doma.

Kuharji, pripravljalci in pomivalni stroji prihajajo iz Doe sklada kot pripravniki. G. Ottley jih usposablja in zdi se jim tudi všeč, kar počnejo. Neverjetno je, da lahko samo dva kuharja (in en pripravljen kuhar) naredita vso to hrano, še bolj pa je izjemno, da je to mogoče narediti za manj kot 2 USD na obrok. Številke so osupljive: več kot 24.000 jabolk, razdeljenih na teden, 100 ducat polnozrnatih zvitkov dnevno. City Harvest in Whole Foods sta stalna partnerja pri zagotavljanju svežih sestavin zanje.

Meniji gospoda Ottleyja zvenijo kot nekaj, kar bi lahko dobili v Sweetgreenu ali drugem mestnem empiriju zdrave hrane: polnozrnate testenine primavera, paradižnikova solata v podeželskem slogu, pečena cvetača, solata frijole, kolumbijska fižolova enolončnica, sezonsko sadje, jogurt iz zvezne države New York.

Ne samo, da je hrana pomemben del tega vsakodnevnega rituala za mnoge, ampak je tudi družbena angažiranost preprosto prisotna. New York Times novinarka Anna Quindlen je osupljivo svetišče te znamenite cerkve imenovala "najbolj veličastna jedilnica v New Yorku". Njegovo poslanstvo je še dlje in zagotavlja "celovitost" tistim brez. Njegove storitve vključujejo svetovanje, zagovorništvo in napotitve, tečaje pisanja in filmske večere. Spoznal sem čudovitega moškega, starega 70 let, ki je bil navdušen nad romanom, ki ga je pisal. Že leta je gost pri svetem apostolu in nikoli ne bom pozabil njegovega stiska roke ali njegovega nahranjenega nasmeha.

15. maja 2014 bodo Sveti apostoli pripravili težko pričakovano zbiranje sredstev "Od kmetije do pladnja" v korist njihovega hrabrega poslanstva. Mnogi najboljši kuharji v New Yorku bodo tam priskrbeli svojo podporo in status. V zasedbo so vključeni izvršni kuhar Colt Taylor iz One if by Land, Two if by Sea Ginger Pierce in Preston Madson, iz Freemans & ISA, Frank Tujague iz The Westin na Times Squareu, Laurence Edelman z levega brega, Max Convertini iz Zio Ristorante, Raphael Abrahante, iz Thalassa in Yvan Lemoine iz Bodega Negra v Dream Downtown. Po besedah ​​Sare Pandolfi, ustvarjalne sile lanskega dogodka, "je to novo vozilo za zbiranje sredstev še posebej ključnega pomena, ker državno financiranje pokriva le 8 odstotkov letnih stroškov narodne kuhinje." Za več informacij: www.farmtotray.org. Tel: 212-924-0167.

Rozanne Gold je štirikrat nagrajeni kuhar James Beard in avtor knjige Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3 in Radical Simple: Brilliant Flavours with Breathtage Ease.


Farma v pladenj: Boj proti lakoti

V strahu sem. Ko sem le leto in pol družbeno zagovarjal kot ustvarjalec in direktor pop-up satelitske kuhinje v Park Slopeu v Brooklynu, ki hrani 185.000 žrtev orkana Sandy, vam moram povedati o izjemnih dosežkih Michaela Ottleya pri Svetih apostolih Jušna kuhinja v New Yorku. Brez mojih izkušenj pri CBE FEEDS mislim, da ne bi mogel v celoti dojeti izzivov, povezanih s kuhanjem in postrežbo hranljivih obrokov 1000 ljudem v stiski pet dni na teden.

Kot direktor operacij že več kot pet let (28 let je bil izvršni kuhar v večjih hotelih) gospod Ottley to počne dostojanstveno in z veseljem. Nikoli si ni predstavljal, da bo to njegovo življenjsko delo, toda ko je zagledal vrsto ljudi, ki se raztezajo po celotnem bloku avenije West 28.th Street, in odkril največji newyorški center za hranjenje v sili, je rekel: "To zmorem." Cerkev svetih apostolov je velika in obedovanje v veliki jedilnici spominja na zamišljen obrok na univerzi Oxford (vendar brez občutka razreda in privilegijev). Od ponedeljka do petka se več kot 1000 ljudi zbere za en topel obrok na dan. Približno polovica je brezdomcev, drugi so člani družin z nizkimi dohodki, ki morajo za plačilo najemnine zmanjšati nakup hrane. Po besedah ​​izvršnega direktorja, velečasnega Glenna Chalmersa, "vsak dan vidijo nove obraze". To je nova resničnost gospodarske krize, ki prehaja v manjše naslovne novice. Več kot 60 prostovoljcev vsak dan pride služiti in pomagati.

Jušna kuhinja Svetih apostolov je največja njujorška jušna kuhinja in druga največja v Združenih državah. Deluje od leta 1982 (računajte), vsak delavnik med 10.30 in 12.30, pod družbeno osveščeno zastavo "Farm-to-Tray", strežejo 1000 hranljivih in trajnostnih obrokov. Naloga gospoda Ottleya je, da vsak dan postreže s svežim sadjem in zelenjavo ter pridobiva čim več lokalnih izdelkov. Še bolj izjemno pa je, da mu je v zadnjih treh letih uspelo z menijev izrezati vso predelano hrano. Po mnenju gospoda Ottleyja je "za nekatere naše goste to njihov edini obrok in mora biti zdrav in hranljiv." Če lahko to stori za svojo "razširjeno družino", potem zagotovo lahko začnemo razmišljati o tem, da bi to počeli v javnih šolskih kuhinjah in zagotovo doma.

Kuharji, pripravljalci in pomivalni stroji prihajajo iz Doe sklada kot pripravniki. G. Ottley jih navzkrižno usposablja in zdi se jim tudi všeč, kar počnejo. Neverjetno je, da lahko samo dva kuharja (in en pripravljen kuhar) naredita vso to hrano, še bolj pa je izjemno, da je to mogoče narediti za manj kot 2 USD na obrok. Številke so osupljive: več kot 24.000 razdeljenih jabolk na teden, 100 ducat polnozrnatih zvitkov na dan. City Harvest in Whole Foods sta stalna partnerja pri zagotavljanju svežih sestavin zanje.

Meniji gospoda Ottleyja zvenijo kot nekaj, kar bi lahko dobili v Sweetgreenu ali drugem mestnem empiriju zdrave hrane: polnozrnate testenine primavera, paradižnikova solata v podeželskem slogu, pečena cvetača, solata frijole, kolumbijska fižolova enolončnica, sezonsko sadje, jogurt iz zvezne države New York.

Ne samo, da je hrana pomemben del tega vsakodnevnega rituala za mnoge, ampak je tudi družbena angažiranost preprosto prisotna. New York Times novinarka Anna Quindlen je osupljivo svetišče te znamenite cerkve imenovala "najbolj veličastna jedilnica v New Yorku". Njegovo poslanstvo je še dlje in zagotavlja "celovitost" tistim brez. Njegove storitve vključujejo svetovanje, zagovorništvo in napotitve, tečaje pisanja in filmske večere. Spoznal sem čudovitega moškega, starega 70 let, ki je bil navdušen nad romanom, ki ga je pisal. Že leta je gost pri svetem apostolu in nikoli ne bom pozabil njegovega stiska roke ali njegovega nahranjenega nasmeha.

15. maja 2014 bodo Sveti apostoli pripravili težko pričakovano zbiranje sredstev "Od kmetije do pladnja" v korist njihovega hrabrega poslanstva. Mnogi najboljši kuharji v New Yorku bodo tam priskrbeli svojo podporo in status. V zasedbo so vključeni izvršni kuhar Colt Taylor iz One if by Land, Two if by Sea Ginger Pierce in Preston Madson, iz Freemans & ISA, Frank Tujague iz The Westin na Times Squareu, Laurence Edelman z levega brega, Max Convertini iz Zio Ristorante, Raphael Abrahante, iz Thalassa in Yvan Lemoine iz Bodega Negra v Dream Downtown. Po besedah ​​Sare Pandolfi, ustvarjalne sile lanskega dogodka, "je to novo vozilo za zbiranje sredstev še posebej ključnega pomena, ker državno financiranje pokriva le 8 odstotkov letnih stroškov narodne kuhinje." Za več informacij: www.farmtotray.org. Tel: 212-924-0167.

Rozanne Gold je štirikrat nagrajeni kuhar James Beard in avtor knjige Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3 in Radical Simple: Brilliant Flavours with Breathtage Ease.


Farma v pladenj: Boj proti lakoti

V strahu sem. Ko sem le leto in pol družbeno zagovarjal kot ustvarjalec in direktor pop-up satelitske kuhinje v Park Slopeu v Brooklynu, ki hrani 185.000 žrtev orkana Sandy, vam moram povedati o izjemnih dosežkih Michaela Ottleya pri Svetih apostolih Jušna kuhinja v New Yorku. Brez mojih izkušenj pri CBE FEEDS mislim, da ne bi mogel v celoti dojeti izzivov, povezanih s kuhanjem in serviranjem hranljivih obrokov za 1000 ljudi v stiski pet dni na teden.

Kot direktor operacij že več kot pet let (28 let je bil izvršni kuhar v večjih hotelih) gospod Ottley to počne dostojanstveno in z veseljem. Nikoli si ni predstavljal, da bo to njegovo življenjsko delo, toda ko je zagledal vrsto ljudi, ki se raztezajo po celotnem bloku avenije West 28.th Street, in odkril največji newyorški center za hranjenje v sili, je rekel: "To zmorem." Cerkev svetih apostolov je velika in obedovanje v veliki jedilnici spominja na zamišljen obrok na univerzi Oxford (vendar brez občutka razreda in privilegijev). Od ponedeljka do petka se več kot 1000 ljudi zbere za en topel obrok na dan. Približno polovica je brezdomcev, drugi so člani družin z nizkimi dohodki, ki morajo za plačilo najemnine zmanjšati nakup hrane. Po besedah ​​izvršnega direktorja, velečasnega Glenna Chalmersa, "vsak dan vidijo nove obraze". To je nova resničnost gospodarske krize, ki prehaja v manjše naslovne novice. Več kot 60 prostovoljcev vsak dan pride služiti in pomagati.

Jušna kuhinja Svetih apostolov je največja njujorška jušna kuhinja in druga največja v Združenih državah. Deluje od leta 1982 (računajte), vsak delavnik med 10.30 in 12.30, pod družbeno osveščeno zastavo "Farm-to-Tray", strežejo 1000 hranljivih in trajnostnih obrokov. Naloga gospoda Ottleya je, da vsak dan postreže s svežim sadjem in zelenjavo ter pridobiva čim več lokalnih izdelkov. Še bolj izjemno pa je, da mu je v zadnjih treh letih uspelo izrezati vso predelano hrano iz menijev. Po mnenju gospoda Ottleyja je "za nekatere naše goste to njihov edini obrok in mora biti zdrav in hranljiv." Če lahko to stori za svojo "razširjeno družino", potem zagotovo lahko začnemo razmišljati o tem, da bi to počeli v javnih šolskih kuhinjah in zagotovo doma.

Kuharji, pripravljalci in pomivalni stroji prihajajo iz Doe sklada kot pripravniki. G. Ottley jih usposablja in zdi se jim tudi všeč, kar počnejo. Neverjetno je, da lahko samo dva kuharja (in en pripravljen kuhar) naredita vso to hrano, še bolj pa je izjemno, da je to mogoče narediti za manj kot 2 USD na obrok. Številke so osupljive: več kot 24.000 jabolk, razdeljenih na teden, 100 ducat polnozrnatih zvitkov dnevno. City Harvest in Whole Foods sta stalna partnerja pri zagotavljanju svežih sestavin zanje.

Meniji gospoda Ottleyja zvenijo kot nekaj, kar bi lahko dobili v Sweetgreenu ali drugem mestnem empiriju zdrave hrane: polnozrnate testenine primavera, paradižnikova solata v podeželskem slogu, pečena cvetača, solata frijole, kolumbijska fižolova enolončnica, sezonsko sadje, jogurt iz zvezne države New York.

Ne samo, da je hrana pomemben del tega vsakodnevnega rituala za mnoge, ampak tudi družbeni angažma, ko so preprosto prisotni. New York Times novinarka Anna Quindlen je osupljivo svetišče te znamenite cerkve imenovala "najbolj veličastna jedilnica v New Yorku". Njegovo poslanstvo je še dlje in zagotavlja "celovitost" tistim brez. Njegove storitve vključujejo svetovanje, zagovorništvo in napotitve, tečaje pisanja in filmske večere. Spoznal sem čudovitega moškega, starega 70 let, ki je bil navdušen nad romanom, ki ga je pisal. Že leta je gost pri svetem apostolu in nikoli ne bom pozabil njegovega stiska roke ali njegovega nahranjenega nasmeha.

15. maja 2014 bodo Sveti apostoli pripravili težko pričakovano zbiranje sredstev "Od kmetije do pladnja" v korist njihovega hrabrega poslanstva. Mnogi najboljši kuharji v New Yorku bodo tam priskrbeli svojo podporo in status. V zasedbo so vključeni izvršni kuhar Colt Taylor iz One if by Land, Two if by Sea Ginger Pierce in Preston Madson, iz Freemans & ISA, Frank Tujague iz The Westin na Times Squareu, Laurence Edelman z levega brega, Max Convertini iz Zio Ristorante, Raphael Abrahante, iz Thalassa in Yvan Lemoine iz Bodega Negra v Dream Downtown. Po besedah ​​Sare Pandolfi, ustvarjalne sile lanskega dogodka, "je to novo vozilo za zbiranje sredstev še posebej ključnega pomena, ker državno financiranje pokriva le 8 odstotkov letnih stroškov narodne kuhinje." Za več informacij: www.farmtotray.org. Tel: 212-924-0167.

Rozanne Gold je štirikrat nagrajeni kuhar James Beard in avtor knjige Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3 in Radially Simple: Brilliant Flavors with the Breathtate Ease.


Farma v pladenj: Boj proti lakoti

V strahu sem. Ko sem le leto in pol družbeno zagovarjal kot ustvarjalec in direktor pop-up satelitske kuhinje v Park Slopeu v Brooklynu, ki hrani 185.000 žrtev orkana Sandy, vam moram povedati o izjemnih dosežkih Michaela Ottleya pri Svetih apostolih Jušna kuhinja v New Yorku. Brez mojih izkušenj pri CBE FEEDS mislim, da ne bi mogel v celoti dojeti izzivov, povezanih s kuhanjem in serviranjem hranljivih obrokov za 1000 ljudi v stiski pet dni na teden.

Kot direktor operacij že več kot pet let (28 let je bil izvršni kuhar v večjih hotelih) gospod Ottley to počne dostojanstveno in z veseljem. Nikoli si ni predstavljal, da bo to njegovo življenjsko delo, toda ko je zagledal vrsto ljudi, ki se raztezajo po celotnem bloku avenije West 28.th Street, in odkril največji newyorški center za hranjenje v sili, je rekel: "To zmorem." Cerkev svetih apostolov je velika in obedovanje v veliki jedilnici spominja na zamišljen obrok na univerzi Oxford (vendar brez občutka razreda in privilegijev). Od ponedeljka do petka se več kot 1000 ljudi zbere za en topel obrok na dan. Približno polovica je brezdomcev, drugi so člani družin z nizkimi dohodki, ki morajo za plačilo najemnine zmanjšati nakup hrane. Po besedah ​​izvršnega direktorja, velečasnega Glenna Chalmersa, "vsak dan vidijo nove obraze". To je nova resničnost gospodarske krize, ki prehaja v manjše naslovne novice. Več kot 60 prostovoljcev vsak dan pride služiti in pomagati.

Jušna kuhinja Svetih apostolov je največja njujorška jušna kuhinja in druga največja v Združenih državah. Deluje od leta 1982 (izračunajte matematiko), vsak delavnik med 10.30 in 12.30, pod družbeno osveščeno zastavo "Farm-to-Tray", strežejo 1000 hranljivih in trajnostnih obrokov. Naloga gospoda Ottleya je, da vsak dan postreže s svežim sadjem in zelenjavo ter pridobiva čim več lokalnih izdelkov. Še bolj izjemno pa je, da mu je v zadnjih treh letih uspelo izrezati vso predelano hrano iz menijev. Po mnenju gospoda Ottleyja je "za nekatere naše goste to njihov edini obrok in mora biti zdrav in hranljiv." Če lahko to stori za svojo "razširjeno družino", potem zagotovo lahko začnemo razmišljati o tem, da bi to počeli v javnih šolskih kuhinjah in zagotovo doma.

Kuharji, pripravljalci in pomivalni stroji prihajajo iz Doe sklada kot pripravniki. G. Ottley jih usposablja in zdi se jim tudi všeč, kar počnejo. Neverjetno je, da lahko samo dva kuharja (in en pripravljen kuhar) naredita vso to hrano, še bolj pa je izjemno, da je to mogoče narediti za manj kot 2 USD na obrok. Številke so osupljive: več kot 24.000 jabolk, razdeljenih na teden, 100 ducat polnozrnatih zvitkov dnevno. City Harvest in Whole Foods sta stalna partnerja pri zagotavljanju svežih sestavin zanje.

Meniji gospoda Ottleyja zvenijo kot nekaj, kar bi lahko dobili v Sweetgreenu ali drugem mestnem empiriju zdrave hrane: polnozrnate testenine primavera, paradižnikova solata v podeželskem slogu, pečena cvetača, solata frijole, kolumbijska fižolova enolončnica, sezonsko sadje, jogurt iz zvezne države New York.

Ne samo, da je hrana pomemben del tega vsakodnevnega rituala za mnoge, ampak je tudi družbena angažiranost preprosto prisotna. New York Times novinarka Anna Quindlen je osupljivo svetišče te znamenite cerkve imenovala "najbolj veličastna jedilnica v New Yorku". Njegovo poslanstvo je še dlje in zagotavlja "celovitost" tistim brez. Njegove storitve vključujejo svetovanje, zagovorništvo in napotitve, tečaje pisanja in filmske večere. Spoznal sem čudovitega moškega, starega 70 let, ki je bil navdušen nad romanom, ki ga je pisal. Že leta je gost pri svetem apostolu in nikoli ne bom pozabil njegovega stiska roke ali njegovega nahranjenega nasmeha.

15. maja 2014 bodo Sveti apostoli pripravili težko pričakovano zbiranje sredstev "Od kmetije do pladnja" v korist njihovega hrabrega poslanstva. Mnogi najboljši kuharji v New Yorku bodo tam priskrbeli svojo podporo in status. V zasedbo so vključeni izvršni kuhar Colt Taylor iz One if by Land, Two if by Sea Ginger Pierce in Preston Madson, iz Freemans & ISA, Frank Tujague iz The Westin na Times Squareu, Laurence Edelman z levega brega, Max Convertini iz Zio Ristorante, Raphael Abrahante, iz Thalassa in Yvan Lemoine iz Bodega Negra v Dream Downtown. Po besedah ​​Sare Pandolfi, ustvarjalne sile lanskega dogodka, "je to novo vozilo za zbiranje sredstev še posebej ključnega pomena, ker državno financiranje pokriva le 8 odstotkov letnih stroškov narodne kuhinje." Za več informacij: www.farmtotray.org. Tel: 212-924-0167.

Rozanne Gold je štirikrat nagrajeni kuhar James Beard in avtor knjige Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3 in Radical Simple: Brilliant Flavours with Breathtage Ease.


Farma v pladenj: Boj proti lakoti

V strahu sem. Ko sem le leto in pol družbeno zagovarjal kot ustvarjalec in direktor pop-up satelitske kuhinje v Park Slopeu v Brooklynu, ki hrani 185.000 žrtev orkana Sandy, vam moram povedati o izjemnih dosežkih Michaela Ottleya pri Svetih apostolih Jušna kuhinja v New Yorku. Brez mojih izkušenj pri CBE FEEDS mislim, da ne bi mogel v celoti dojeti izzivov, povezanih s kuhanjem in serviranjem hranljivih obrokov za 1000 ljudi v stiski pet dni na teden.

Kot direktor operacij že več kot pet let (28 let je bil izvršni kuhar v večjih hotelih) gospod Ottley to počne dostojanstveno in z veseljem. He never imagined this would become his life's work, but when he saw a line of people spanning an entire avenue block of West 28th Street, and discovered New York's largest emergency feeding center, he said "I can do this." Holy Apostles Church is huge, and eating in the vast dining room brings to mind an imagined meal at Oxford University (but without the sense of class and privilege). Monday through Friday, more than 1,000 people line up for their one hot meal a day. About half are homeless the others are members of low-income families who need to cut back on food purchases in order to pay their rent. According to Executive Director, Reverend Glenn Chalmers, they "see new faces every day." This is the new reality of the economic crisis as it fades into smaller type headline news. More than 60 volunteers come to serve and help every day.

Holy Apostles Soup Kitchen is New York's largest soup kitchen and the second largest in the United States. In operation since 1982 (do the math), every weekday between 10:30 a.m. and 12:30 p.m., 1,000 nutritious, sustainable meals, are served, under the socially-conscious banner of "Farm-to-Tray." Mr. Ottley's mandate is to serve fresh fruit and vegetables every day and to source as many local products as possible. Even more remarkable is that over the last three years, he has been able to cut all processed food from the menus. According to Mr. Ottley, "for some of our guests, this is their only meal and it needs to be healthy and nutritious." If he can do it for his "extended family," then certainly we can begin to think about doing this in public school kitchens, and certainly at home.

The cooks, prep cooks, and dishwashers come from the Doe Fund as interns. They are cross-trained by Mr. Ottley, and also seem to love what they do. It's amazing that only two cooks (and 1 prep cook) can make all this food and even more remarkable that it can be done for less than $2 per meal. The numbers are staggering: More than 24,000 apples handed out per week, 100 dozen whole grain rolls served daily. City Harvest and Whole Foods are steady partners in securing fresh ingredients for them.

Mr. Ottley's menus sound like something you might get at Sweetgreen or another urban healthy food emporium: Whole-wheat pasta primavera, country-style tomato salad, roasted cauliflower, frijole salad, Columbian bean stew, seasonal fruit, yogurt from upstate New York.

Not only is the food an important part of this daily ritual for many but so is the social engagement of simply being there. New York Times journalist Anna Quindlen called the stunning sanctuary of this landmarked church, "the most majestic dining room in New York City." And its mission goes further to provide "wholeness" to those without. Its services include counseling, advocacy and referrals, writing classes and movie nights. I met a wonderful man, in his late '70s, who was excited about the novel he was writing. He has been a guest at Holy Apostle's for years and I will never forget his handshake or his well-fed smile.

On May 15, 2014, Holy Apostles will hold their much-anticipated fundraiser "From Farm to Tray" to benefit their valiant mission. And many of New York's best chefs will be there to lend their support and status. Included in the line-up are Executive Chef Colt Taylor from One if by Land, Two if by Sea Ginger Pierce and Preston Madson, from Freemans & ISA, Frank Tujague from The Westin at Times Square, Laurence Edelman form the Left Bank, Max Convertini from Zio Ristorante, Raphael Abrahante, from Thalassa, and Yvan Lemoine from Bodega Negra at Dream Downtown. According to Sara Pandolfi, the creative force behind last year's event, "This new vehicle for fundraising is especially crucial because government funding covers only 8 percent of the soup kitchen's annual expenses." For more information: www.farmtotray.org. Tel: 212-924-0167.

Rozanne Gold is a four-time James Beard award-winning chef and author of Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3, and Radically Simple: Brilliant Flavors with Breathtaking Ease.


Farm-to-Tray: Fighting Hunger

I'm in awe. Having just completed a year-and-a-half of social advocacy as the creator and director of a pop-up satellite kitchen in Park Slope, Brooklyn feeding 185,000 victims of Hurricane Sandy, I must tell you of Michael Ottley's extraordinary accomplishments at Holy Apostles Soup Kitchen in New York City. Without my experience at CBE FEEDS, I don't think I could fully grasp the challenges involved in cooking and serving nutritious meals to 1,000 people-in-need five days a week.

As Director of Operations for more than five years (having been an executive chef for major hotels for 28 years), Mr. Ottley manages to do it with dignity and delight. He never imagined this would become his life's work, but when he saw a line of people spanning an entire avenue block of West 28th Street, and discovered New York's largest emergency feeding center, he said "I can do this." Holy Apostles Church is huge, and eating in the vast dining room brings to mind an imagined meal at Oxford University (but without the sense of class and privilege). Monday through Friday, more than 1,000 people line up for their one hot meal a day. About half are homeless the others are members of low-income families who need to cut back on food purchases in order to pay their rent. According to Executive Director, Reverend Glenn Chalmers, they "see new faces every day." This is the new reality of the economic crisis as it fades into smaller type headline news. More than 60 volunteers come to serve and help every day.

Holy Apostles Soup Kitchen is New York's largest soup kitchen and the second largest in the United States. In operation since 1982 (do the math), every weekday between 10:30 a.m. and 12:30 p.m., 1,000 nutritious, sustainable meals, are served, under the socially-conscious banner of "Farm-to-Tray." Mr. Ottley's mandate is to serve fresh fruit and vegetables every day and to source as many local products as possible. Even more remarkable is that over the last three years, he has been able to cut all processed food from the menus. According to Mr. Ottley, "for some of our guests, this is their only meal and it needs to be healthy and nutritious." If he can do it for his "extended family," then certainly we can begin to think about doing this in public school kitchens, and certainly at home.

The cooks, prep cooks, and dishwashers come from the Doe Fund as interns. They are cross-trained by Mr. Ottley, and also seem to love what they do. It's amazing that only two cooks (and 1 prep cook) can make all this food and even more remarkable that it can be done for less than $2 per meal. The numbers are staggering: More than 24,000 apples handed out per week, 100 dozen whole grain rolls served daily. City Harvest and Whole Foods are steady partners in securing fresh ingredients for them.

Mr. Ottley's menus sound like something you might get at Sweetgreen or another urban healthy food emporium: Whole-wheat pasta primavera, country-style tomato salad, roasted cauliflower, frijole salad, Columbian bean stew, seasonal fruit, yogurt from upstate New York.

Not only is the food an important part of this daily ritual for many but so is the social engagement of simply being there. New York Times journalist Anna Quindlen called the stunning sanctuary of this landmarked church, "the most majestic dining room in New York City." And its mission goes further to provide "wholeness" to those without. Its services include counseling, advocacy and referrals, writing classes and movie nights. I met a wonderful man, in his late '70s, who was excited about the novel he was writing. He has been a guest at Holy Apostle's for years and I will never forget his handshake or his well-fed smile.

On May 15, 2014, Holy Apostles will hold their much-anticipated fundraiser "From Farm to Tray" to benefit their valiant mission. And many of New York's best chefs will be there to lend their support and status. Included in the line-up are Executive Chef Colt Taylor from One if by Land, Two if by Sea Ginger Pierce and Preston Madson, from Freemans & ISA, Frank Tujague from The Westin at Times Square, Laurence Edelman form the Left Bank, Max Convertini from Zio Ristorante, Raphael Abrahante, from Thalassa, and Yvan Lemoine from Bodega Negra at Dream Downtown. According to Sara Pandolfi, the creative force behind last year's event, "This new vehicle for fundraising is especially crucial because government funding covers only 8 percent of the soup kitchen's annual expenses." For more information: www.farmtotray.org. Tel: 212-924-0167.

Rozanne Gold is a four-time James Beard award-winning chef and author of Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3, and Radically Simple: Brilliant Flavors with Breathtaking Ease.


Farm-to-Tray: Fighting Hunger

I'm in awe. Having just completed a year-and-a-half of social advocacy as the creator and director of a pop-up satellite kitchen in Park Slope, Brooklyn feeding 185,000 victims of Hurricane Sandy, I must tell you of Michael Ottley's extraordinary accomplishments at Holy Apostles Soup Kitchen in New York City. Without my experience at CBE FEEDS, I don't think I could fully grasp the challenges involved in cooking and serving nutritious meals to 1,000 people-in-need five days a week.

As Director of Operations for more than five years (having been an executive chef for major hotels for 28 years), Mr. Ottley manages to do it with dignity and delight. He never imagined this would become his life's work, but when he saw a line of people spanning an entire avenue block of West 28th Street, and discovered New York's largest emergency feeding center, he said "I can do this." Holy Apostles Church is huge, and eating in the vast dining room brings to mind an imagined meal at Oxford University (but without the sense of class and privilege). Monday through Friday, more than 1,000 people line up for their one hot meal a day. About half are homeless the others are members of low-income families who need to cut back on food purchases in order to pay their rent. According to Executive Director, Reverend Glenn Chalmers, they "see new faces every day." This is the new reality of the economic crisis as it fades into smaller type headline news. More than 60 volunteers come to serve and help every day.

Holy Apostles Soup Kitchen is New York's largest soup kitchen and the second largest in the United States. In operation since 1982 (do the math), every weekday between 10:30 a.m. and 12:30 p.m., 1,000 nutritious, sustainable meals, are served, under the socially-conscious banner of "Farm-to-Tray." Mr. Ottley's mandate is to serve fresh fruit and vegetables every day and to source as many local products as possible. Even more remarkable is that over the last three years, he has been able to cut all processed food from the menus. According to Mr. Ottley, "for some of our guests, this is their only meal and it needs to be healthy and nutritious." If he can do it for his "extended family," then certainly we can begin to think about doing this in public school kitchens, and certainly at home.

The cooks, prep cooks, and dishwashers come from the Doe Fund as interns. They are cross-trained by Mr. Ottley, and also seem to love what they do. It's amazing that only two cooks (and 1 prep cook) can make all this food and even more remarkable that it can be done for less than $2 per meal. The numbers are staggering: More than 24,000 apples handed out per week, 100 dozen whole grain rolls served daily. City Harvest and Whole Foods are steady partners in securing fresh ingredients for them.

Mr. Ottley's menus sound like something you might get at Sweetgreen or another urban healthy food emporium: Whole-wheat pasta primavera, country-style tomato salad, roasted cauliflower, frijole salad, Columbian bean stew, seasonal fruit, yogurt from upstate New York.

Not only is the food an important part of this daily ritual for many but so is the social engagement of simply being there. New York Times journalist Anna Quindlen called the stunning sanctuary of this landmarked church, "the most majestic dining room in New York City." And its mission goes further to provide "wholeness" to those without. Its services include counseling, advocacy and referrals, writing classes and movie nights. I met a wonderful man, in his late '70s, who was excited about the novel he was writing. He has been a guest at Holy Apostle's for years and I will never forget his handshake or his well-fed smile.

On May 15, 2014, Holy Apostles will hold their much-anticipated fundraiser "From Farm to Tray" to benefit their valiant mission. And many of New York's best chefs will be there to lend their support and status. Included in the line-up are Executive Chef Colt Taylor from One if by Land, Two if by Sea Ginger Pierce and Preston Madson, from Freemans & ISA, Frank Tujague from The Westin at Times Square, Laurence Edelman form the Left Bank, Max Convertini from Zio Ristorante, Raphael Abrahante, from Thalassa, and Yvan Lemoine from Bodega Negra at Dream Downtown. According to Sara Pandolfi, the creative force behind last year's event, "This new vehicle for fundraising is especially crucial because government funding covers only 8 percent of the soup kitchen's annual expenses." For more information: www.farmtotray.org. Tel: 212-924-0167.

Rozanne Gold is a four-time James Beard award-winning chef and author of Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3, and Radically Simple: Brilliant Flavors with Breathtaking Ease.


Farm-to-Tray: Fighting Hunger

I'm in awe. Having just completed a year-and-a-half of social advocacy as the creator and director of a pop-up satellite kitchen in Park Slope, Brooklyn feeding 185,000 victims of Hurricane Sandy, I must tell you of Michael Ottley's extraordinary accomplishments at Holy Apostles Soup Kitchen in New York City. Without my experience at CBE FEEDS, I don't think I could fully grasp the challenges involved in cooking and serving nutritious meals to 1,000 people-in-need five days a week.

As Director of Operations for more than five years (having been an executive chef for major hotels for 28 years), Mr. Ottley manages to do it with dignity and delight. He never imagined this would become his life's work, but when he saw a line of people spanning an entire avenue block of West 28th Street, and discovered New York's largest emergency feeding center, he said "I can do this." Holy Apostles Church is huge, and eating in the vast dining room brings to mind an imagined meal at Oxford University (but without the sense of class and privilege). Monday through Friday, more than 1,000 people line up for their one hot meal a day. About half are homeless the others are members of low-income families who need to cut back on food purchases in order to pay their rent. According to Executive Director, Reverend Glenn Chalmers, they "see new faces every day." This is the new reality of the economic crisis as it fades into smaller type headline news. More than 60 volunteers come to serve and help every day.

Holy Apostles Soup Kitchen is New York's largest soup kitchen and the second largest in the United States. In operation since 1982 (do the math), every weekday between 10:30 a.m. and 12:30 p.m., 1,000 nutritious, sustainable meals, are served, under the socially-conscious banner of "Farm-to-Tray." Mr. Ottley's mandate is to serve fresh fruit and vegetables every day and to source as many local products as possible. Even more remarkable is that over the last three years, he has been able to cut all processed food from the menus. According to Mr. Ottley, "for some of our guests, this is their only meal and it needs to be healthy and nutritious." If he can do it for his "extended family," then certainly we can begin to think about doing this in public school kitchens, and certainly at home.

The cooks, prep cooks, and dishwashers come from the Doe Fund as interns. They are cross-trained by Mr. Ottley, and also seem to love what they do. It's amazing that only two cooks (and 1 prep cook) can make all this food and even more remarkable that it can be done for less than $2 per meal. The numbers are staggering: More than 24,000 apples handed out per week, 100 dozen whole grain rolls served daily. City Harvest and Whole Foods are steady partners in securing fresh ingredients for them.

Mr. Ottley's menus sound like something you might get at Sweetgreen or another urban healthy food emporium: Whole-wheat pasta primavera, country-style tomato salad, roasted cauliflower, frijole salad, Columbian bean stew, seasonal fruit, yogurt from upstate New York.

Not only is the food an important part of this daily ritual for many but so is the social engagement of simply being there. New York Times journalist Anna Quindlen called the stunning sanctuary of this landmarked church, "the most majestic dining room in New York City." And its mission goes further to provide "wholeness" to those without. Its services include counseling, advocacy and referrals, writing classes and movie nights. I met a wonderful man, in his late '70s, who was excited about the novel he was writing. He has been a guest at Holy Apostle's for years and I will never forget his handshake or his well-fed smile.

On May 15, 2014, Holy Apostles will hold their much-anticipated fundraiser "From Farm to Tray" to benefit their valiant mission. And many of New York's best chefs will be there to lend their support and status. Included in the line-up are Executive Chef Colt Taylor from One if by Land, Two if by Sea Ginger Pierce and Preston Madson, from Freemans & ISA, Frank Tujague from The Westin at Times Square, Laurence Edelman form the Left Bank, Max Convertini from Zio Ristorante, Raphael Abrahante, from Thalassa, and Yvan Lemoine from Bodega Negra at Dream Downtown. According to Sara Pandolfi, the creative force behind last year's event, "This new vehicle for fundraising is especially crucial because government funding covers only 8 percent of the soup kitchen's annual expenses." For more information: www.farmtotray.org. Tel: 212-924-0167.

Rozanne Gold is a four-time James Beard award-winning chef and author of Eat Fresh Food: Awesome Recipes for Teen Chefs, Healthy 1-2-3, and Radically Simple: Brilliant Flavors with Breathtaking Ease.


Poglej si posnetek: Stories about France Prešerenanimation (Januar 2022).