Eat Well Food Tour

South Bend, IN: South Bend Christian Reformed Church

2010-08-15T16:00:00Z

Rob & Kirstin will lead a Food & Storytelling Workshop, a presentation and discussion that explores practical ways for living our deepest values with our food choices. Workshop will accompany a potluck lunch with locally grown foods.

For more information about South Bend Christian Reformed Church, please visit their web site.

Eating Well on spring break

2010-04-06T16:15:47Z

A couple of weeks ago, Rob and I had the privilege of hosting five college students in Three Rivers over spring break. One of the highlights of our time was being able to cook together every evening at The Hermitage, where we stayed for most of the week.

On our first day, we planned our menu and went shopping. First stop: Miller's Discount, an Amish grocery store out in the country near Centreville, Michigan. Miller's, entirely non-electric with propane-powered lamps and refrigeration, carries bulk dry goods, canned foods, lots of candy, and several refrigerated items like cheese and ice cream. We purchased what we could there and then, for the sake of contrast, headed to Meijer to get the rest of our items.

Our menu for the week was pretty simple, yet amazing. Here's a summary:

SATURDAY DINNER: Mabodofu, an Asian stir fry made by Johnathan who's spent a lot of time in southeast Asia

SUNDAY LUNCH: Chocolate chili from Marian's all-chocolate cookbook and made with fair trade chocolate from World Fare

SUNDAY DINNER: Potato Leek Soup for an Irish-themed potluck with the local sustainable food group (Our soup was joined by soda bread with homemade jams and butters, several stews with local beef, Guinness bread and several other delights.)

MONDAY DINNER: White Bean Spinach Pasta, Curried Carrot Soup made with milk from a local cow and overwintered carrots we helped dig that afternoon at White Yarrow Farm

TUESDAY DINNER: Moosewood calzones with two fillings (eggplant and spinach), that somehow expanded to also include pizza and pasta

WEDNESDAY DINNER: Veggie Kapow (vegetables in foil packages) with a selection of Asian, Italian and Indian seasoning cooked over an outdoor fire

THURSDAY DINNER: An amazing Korean meal prepared for us by Julie, who does small catering jobs on the side and lived in Korea for a year and a half

FRIDAY DINNER: Yam curry with rice and potato cakes

SATURDAY DINNER: Shrimp scampi, mushroom pasta and roasted broccoli graciously prepared for us by Barb, who wanted to serve those who served all week in the community.

We also ate homemade granola, oatmeal and scones for breakfasts, and had a steady supply of David's homemade breads throughout the week.

Instead of cooking a variety of perfunctory meals designed to be quick and cheap, meal times turned into extended communal rituals--from the shopping to the cooking to the eating to the cleaning up--that provided a perfect backdrop for reflection on our experiences and stories. Who says college students have to eat Ramen and pizza all the time? What made it possible:

having a decent budget for food (total came to about $7 per person/day)

cultivating a collaborative spirit with willingly helpful participants

having open-ended time and space for cooking and eating

commitment to flexibility for vegan and vegetarian diets

willingness to improvise on short notice

access to a well-stocked kitchen

knowing the area well enough to be able to access local foods

See more details about the Three Rivers spring break trip at the Imagining Space blog under the March 2010 posts.

Dyer, IN: Crossroads Community Church

2010-03-14T14:30:00Z

Kirstin and Rob Vander Giessen-Reitsma will be preaching about food faithfulness during Crossroads' Saturday evening and Sunday morning services.

Dyer, IN: Crossroads Community Church

2010-03-14T13:00:00Z

Kirstin and Rob Vander Giessen-Reitsma will be preaching about food faithfulness during Crossroads' Saturday evening and Sunday morning services.

Dyer, IN: Crossroads Community Church

2010-03-13T22:30:00Z

Kirstin and Rob Vander Giessen-Reitsma will be preaching about food faithfulness during Crossroads' Saturday evening and Sunday morning services.

Cameron, ON: Russet House Farm

2009-08-15T21:00:00Z

On Saturday of this year's ^camping is not optional event, Rob & Kirstin will lead a Food & Storytelling Workshop. The workshop features a presentation and discussion that explores practical ways for living our deepest values with our food choices.

The workshop is open to the public free of charge (you do not need to register for camping to participate). After the workshop, we'll share a potluck meal together!

Good news from Ontario

2009-08-13T15:30:41Z

At the end of June, I posted on the need for cottage industry laws to allow people to supplement their income with the sale of homemade, properly labeled food products. Well, according to River Country Journal, state Rep. John Proos has introduced legislation "to allow vendors at roadside stands and farmer's markets to produce goods in their own homes." Part of his reasoning relates to the job crisis in Michigan. A cottage industry law would allow people to supplement their income (or lack of) by getting creative in their own kitchens--I love it!

This great news comes to me as I enjoy excellent coffee in Fenelon Falls, Ontario, at Sweet Bottoms. We made our way to Russet House Farm in nearby Cameron yesterday after doing a food and storytelling workshop at First Christian Reformed Church in Barrie on Tuesday evening. The turnout in Barrie was wonderful, with about thirty people and amazing desserts provided by the congregation, thanks to Angela Reitsma Bick's organizing work. Thanks, Angela, to you and your family for your hospitality! We look forward to doing another workshop at Russet House Farm on Saturday night, in addition to several days of camping, stargazing, making music, sharing food, swimming... Come on over if you can, for the day or overnight!

Barrie, ON: First Christian Reformed Church

2009-08-11T23:00:00Z

Rob & Kirstin will lead a Food & Storytelling Workshop, a presentation and discussion that explores practical ways for living our deepest values with our food choices. Coffee and dessert will be provided.

For more information about First Christian Reformed Church, please visit their web site.

Home for now...

2009-07-08T16:11:02Z

The Eat Well Food Tour is back in local mode for now, as Rob and I are in Michigan catching up on things after two intense weeks on the road. We're in the process of getting Michigan and Ontario dates on the calendar and will post new events as soon as they're confirmed. In the meantime, enjoy the delights of the summer harvest. It's blueberry season here!

Lunch at Taste of Peru (Chicago, IL)

2009-07-08T16:02:54Z

When I lived in Chicago for a couple of years while going to school at North Park University, the array of restaurant options, especially in a very diverse neighborhood, could be overwhelming. A student's small budget and a desire to get to know the area around the school better provided welcome limitations.

These days, when we visit the city, it's nice to have friends who can make recommendations. Thanks to Grant, Nate and Liza, we ended up at Taste of Peru, which was within walking distance of where we were staying. Though it's embedded in one of hundreds of non-descript strip malls, Taste of Peru seems to offer something unique. Rather than Americanized imitations, the restaurant prides itself on creating dishes that attract native Peruvians rather than just a steady stream of tourist-eaters. Rob and I enjoyed ceviche for the first time, which is an appetizer featuring fish marinated in lime juice--delicious. The main dish I chose wasn't as tasty as I thought it would be, but since it was the first time I'd eaten Peruvian food, I think I need some more experience before I offer too harsh a critique.

To me, our experience at Taste of Peru was emblematic of a good kind of "glocalization," one that values the neighborhood within reasonable walking distance of home, but also deeply honors global cultural traditions--a stark contrast to driving through a Panda Express, for example.

Gale Greenhouse in Rogers Park (Chicago)

2009-07-08T15:21:48Z

On Sunday, June 28, we did a workshop at Many Peoples Church in Rogers Park, a neighborhood on the far north side of Chicago. The church grew out of the community networking and development work of Pastor John Hoekwater, though he would credit any number of other local people for their integral participation. The church is next door to The Common Cup, a coffee shop owned and run by the John and Ruth Hoekwater. Each month, the proceeds from the coffee shop tip jar are donated to a non-profit organization that benefits the residents of Rogers Park.

One of the things that struck us about Many Peoples is how thoroughly it was woven into the surrounding neighborhood. Their space on Morse Avenue is used by a number of community groups and it was actually difficult to keep up with the many ways the workshop participants were connected to the church and other community organizations. There were a couple of Americorps volunteers, some folks from another local church, a seminary intern--it was kind of dizzying, but in a good way.

One project that came up several times in conversation was the Gale Greenhouse. It just so happens that the only Chicago public school with a greenhouse is located within walking distance of the church. After learning that it was just being used for storage, John received permission to begin growing things there about four years ago in partnership with the Local School Council. Since then, it's been an organic process of figuring out how to encourage teachers and other community groups to get involved.

This past year, John received a contract to grow flowers for several planters in Rogers Park. Jennifer Bricker, associate director at a tutoring organization called Family Matters, also got involved in the greenhouse this year with a group of third graders through a project called T-GROw (Third Graders Reaching Objectives). After school several days a week, students and their one-on-one volunteer tutors worked with the plants in the greenhouse and then spread their desks throughout the space to work on homework together. Jennifer said that even though they only had a few students participating in T-GROw, they soon had participants (and others) asking if they could be in the greenhouse on Saturdays and through the summer. Plant sales helped raise money for the group to attend a summer camp at Angelic Organics. The greenhouse project even spilled onto the school lawn this summer in the form of a community garden that was planted by T-GROw students, their parents and, as a last-minute surprise, a group of farmer refugees from Bhutan.

I got the impression that working in Rogers Park can be like putting together an extremely complicated puzzle of permissions, spaces, needs and commitment levels--frustrating at times, and yet when the pieces fit, very rewarding. Jennifer credits John's willingness to let people run with ideas, even if they mess up or fail, for providing fertile soil for creativity in the neighborhood. The greenhouse project is up in the air for next year as the school will have yet another new principal, but from our short time there, I have confidence that the projects rooted at Many Peoples Church will always find a place to spring up, like a wild morning glory.

Palos Heights, IL: Trinity Christian College

2009-06-29T23:30:00Z

Rob & Kirstin will lead a Food & Storytelling Workshop, a presentation and discussion that explores practical ways for living our deepest values with our food choices. Workshop will take place in the Grand Lobby of the Ozinga Chapel.

Lunch at Big Mama's Kitchen (Omaha, NE)

2009-06-29T21:13:59Z

Our friends Matt and Elizabeth from Shickley, Nebraska said that if we were going through Omaha on our way to Chicago, we should really consider stopping at Big Mama's Kitchen. Matt gave us a business card he'd been keeping in his wallet for just such a recommendation. And we're glad Elizabeth gave us very specific instructions for finding the restaurant once we arrived at the Turning Point Campus on the north side of the city. Formerly a school for the deaf, the campus is now home to a number of Christian community development ministries. Tucked away in the old cafeteria is an incredible soul food restaurant.

Big Mama is Patricia Barron, whom Matt and Elizabeth know from her involvement in the Mennonite Church Conference that encompasses their region. Just a year-and-a-half old, Big Mama's Kitchen has already been featured on the Food Network. And for as many people who seemed to find its obscure location on the Saturday afternoon we were there, word of mouth must be working in the restaurant's favor.

We were glad Pat was able to escape from her busy kitchen to chat with us for a bit. One of her primary values is making good food for people from scratch, the way she experienced cooking as a child. When food is made to order, it takes time and time gives eaters the opportunity to sit around the table and talk. Pat also tries to use local, organic ingredients when she can because our bodies weren't made to take in all the garbage that comes along with highly processed foods. Some of her greens come from City Sprouts, an urban gardening project in Omaha, while others come from a woman who grows them hydroponically in Iowa.

A short sentence on the restaurant's web site seems to sum up her approach: "Peace begins when the hungry are fed." I would say that Pat seeks to feed more than just physical hunger. Matt and Elizabeth mentioned that she tries to hire people who don't, for whatever reason, have any work history, allowing them to develop skills and a resume.

But of course, satisfying physical hunger with good food is still one of Big Mama's primary specialties. We had her famous oven fried chicken with cornbread, macaroni and cheese, greens and sweet potato pudding with a piece of sweet potato cheesecake for the road. Yummmmm.

Interview: Matt & Elizabeth Troyer-Miller

2009-06-29T16:54:51Z

Rob and I owe a large portion of the credit for inspiring the food tour to Matt and Elizabeth Troyer-Miller. Friends whom Rob met during his time at Goshen College, Matt and Elizabeth joined three others last summer in traveling around the region for the Central Plains Mennonite Conference. The mission of their tour, through conversation and worship, was to reinvigorate congregations in their practice of the church's Christ-centered peace ethic.

Given their inspiration for the tour and their blossoming interest in food production, it seemed appropriate to make our way out to visit Matt and Elizabeth in Shickley, Nebraska. They moved to Shickley, Matt's hometown which is located about an hour and a half from Lincoln, after their tour last year. After years away, Shickley still feels like home to Matt. While Elizabeth has had a harder time adjusting, she's made good connections with people, animals and land. In addition to their Pomeranian named Patmos, the small Troyer-Miller homestead two blocks from downtown is home to about 30 chickens, some purchased and some inherited from a local school project. A local family helped slaughter one batch of birds and the meat the Troyer-Millers eat is mostly very-local chicken raised in their backyard.

In spite of never having gardened before, Matt and Elizabeth have also started several beds with onions, potatoes, herbs, tomatoes, leeks, peas, peppers and many other kinds of produce. A large portion of their garden is on the property of their 93-year-old next-door neighbor, Ethel, whose yard also contains perennial patches of asparagus, rhubarb and berries. Their friend Kate, in town between college and a Mennonite Voluntary Service assignment, helps out with the garden as well. In addition to eating and freezing what they grow, Elizabeth and Kate sell produce and home-baked goods at the farmer's market in York on Thursday evenings.

Another source of food for their household has been the small grocery store where Elizabeth works. When produce starts to look less than saleable or arrives damaged, she rescues it before it ends up in the dumpster, from a flat of strawberries to a bunch of red peppers that were over-ordered.

Members of Salem Mennonite Church, located outside of Shickley in the midst of cornfields, the Troyer-Millers understand their food habits as part of their quiet witness to a simple, stewardly way of life that maintains a connection to the land and their community. Matt articulates their philosophy this way:

One thing that we're aware of is that we're in the heart of agribusiness and there are a lot of people--a lot of really good friends--who make their livelihood and whose identity is wrapped up in farming. And farming in this area is very commercial, it's big. You either do one thing and you get big or you aren't a farmer anymore. While [Elizabeth and I] don't necessarily...talk a whole lot about why we're doing what we're doing or the choice not to use pesticides or some of those things, ...I think it's obvious that we're doing things differently. I think it's a way of being prophetic, but not being a jerk about it. Because if you're just yelling at people and just telling them what you're doing, but you don't really love them, then you're just kind of being an asshole. But if you don't necessarily rub it in people's faces and you're doing it in a way that opens doors, then it's a different way.

Matt and Elizabeth's witness is bearing fruit literally and figuratively. About 30 people attended the food and storytelling workshop we did at Salem Mennonite Church--a big deal in a town of 360. A mother of three teen-agers marveled several times at their influence, especially on the youth in the church. A couple of teen-agers even came to the workshop without their parents, just because they were interested in the topic. Seems like good seeds are being planted all around in Shickley, Nebraska.

Support Cottage Industry Laws

2009-06-29T16:41:03Z

For several years now, Rob and I have been involved with the Three Rivers Sustainable Food Group (or just the Food Group for short). Our friend Karla started the project as part of her doctoral work in spirituality and sustainability and it's continued as a point of connection for sharing meals, local food resources and advocacy concerns.

One of the group's advocacy projects over the past couple of years has been encouraging legislation for a cottage industry law in Michigan. Cottage industry laws, like those already in place in Ohio and other states, allow people to prepare foods in their home kitchens for sale up to a certain amount of income every year.

While we were in Shickley, Nebraska last week, we got to see a cottage industry law at work, as our friends Elizabeth and Kate prepared homemade breads, muffins, pies and granola bars to sell at the farmer's market in York. They baked, printed labels, created attractive displays and prepared some of the produce from their large backyard garden for sale. As a cottage industry, they're required to display a sign that specifies that their baked goods were not made in a licensed kitchen, but that didn't seem to stop the person who wanted six of each kind of granola bar.

I'm a big fan of cottage industry laws. As Kate and Elizabeth attempted to work out post-college summer income in a small town with cleaning, mowing and grocery store jobs, being able to bake good food to sell at the farmer's market seemed to give them a different kind of delight and sense of creativity and agency. For such micro-enterprise entrepreneurs, cottage industry laws mean that if they can find a market for quality, home-baked goods, there's an instant source of income.

And for eaters, in an age when "food security" is driving food sources toward bigger, slicker, more processed, less humanized operations, being able to buy something at the farmer's market that was made from whole ingredients in someone's kitchen is a refreshing alternative. All around, cottage industry laws seem to create space for good relationships, good work and good food.

Kate & Elizabeth's Chewy Granola Bars

Adapted from Mennonite Country-Style Recipes & Kitchen Secrets by Esther H. Shank

1/2 c. brown sugar
2/3 c. peanut butter
1/2 c. light corn syrup or honey
1/2 c. butter, melted
2 tsp. vanilla

Mix together until well blended. Stir in:

3 c. quick oatmeal.
1/2 c. coconut
1/2 c. sunflower nuts
1/2 c. raisins or dried cranberries
1/3 c. wheat germ
2 Tbsp. flax seeds
1 c. chocolate or butterscotch chips

Press mixture into a greased 9 x 13 pan. Bake at 350 degrees for 15 to 20 minutes, or until lightly browned. Cool completely. Cut into 24 bars.