Get the Best (Food) Job for You

(Introducing the panelists)

Free is a big motivating word for me. Always has been, and always will be.

When Murray’s Cheese offered a free class on how to get your best food job, I jumped at the chance to sign up.

It sounded too good to be true - a free class on a topic that is very much on my mind. Alas, it wasn’t anything that I had hoped for.

Originally scheduled for the classroom upstairs at Murray’s Cheese shop on Bleecker, an overwhelming amount of interest forced a venue change to nearby City Winery, Manhattan’s only wine making restaurant/music venue.

The featured speaker was Irena Chalmers, considered by Wikipedia to be a pioneer in food writing. The remainder of the panel was filled with Murray’s employees including Rob Kaufelt, (the owner) Nina Plank (food writer and also the owner’s wife) and Liz Thorpe (Managing Director of Murray’s).

How on earth does that panel represent the different careers in the food industry? I had envisioned a chef, a writer, a restauranter, a manufacturer, or the owner of up and coming small restaurant in the Village. No, apparently having these varied speakers wouldn't be a good idea.

What disappointed me even more than the incestuous Murray's panel was the fact that each panelist had a new book to promote. And boy did they promote. Sigh...I thought the event was about “us” the audience finding the best food job.

Instead the class was mostly anecdotal stories by the panelists about how they seemed to fall into a food career that lead to writing a book or two.

The only useful bit of information I received is this: Three of the four panelists agreed that cooking school is a waste of time unless you plan on being a chef.

I left disappointed, but I’ll still shop at Murray’s. After all, its not the cheese’s fault.

On the move: to Brooklyn

Hey folks.

Sorry I'm over due for a post on the Get the Best (Food) Job class I went to. I'm behind on my posting this week but I have a good excuse!

This Amateur Foodie is moving to Brooklyn in a few weeks. My schedule has been turned upside down so my posts will likely get shorter. My apologies in advance.

I'm moving to Greenpoint, which for those who don't know, is a predominantly Polish neighborhood with signs in shop windows that are incomprehensible to me because they are in Polish.

I plan to feature a wonderful post on a fabulous place for sausages that I visited with a friend along with a polish bakery and some other polish treats I encounter.

Stay tuned.....

Food, Inc.

This weekend I went to see Robert Kennar's documentary Food, Inc. A film that exposes the widespread negative effects of a small group of multinational companies controlling the majority of our food system.

I highly recommend you go see the film just to increase your awareness of what you are really putting your body three times a day. I was shocked at just how much of our food is unhealthy for us, and I'm not just talking about fast food, sugary cereal and soda.

The film is divided into several specific subjects and tells individual stories to drive home the message that our food system is broken and we need to fix it.

There is the story of the small time seed farmer being sued by a conglomerate seed manufacturer for supposedly breaching a monopoly on genetically modified soy beans. Another story focuses on a mother turned advocate after her young son dies from E-coli. A particularly saddening story (to me) is the abuse of illegal immigrants working in hazardous conditions at the Smithfield slaughterhouse in North Carolina. And the story about Perdue and Tyson's systematic financial enslavement of chicken farmers has me officially protesting all of their products. I don't care how cute Jim Purdue's commercials are. In real life his chickens (and workers) are exposed to appalling conditions.

Some tidbits I noted during the film include:

• Ethanol is used to ripen unripe tomatoes picked in other countries.

• Ammonia is sprayed on meat filler mixed with ground meat as a means to kill E-coli.

• Farm raised tilapia and salmon are being trained to eat corn

While watching the film, I felt entirely helpless hearing how a few corporations have such unrelenting power over our food. Making matters worse, our government is catering to lobbyists and is actively preventing legislation from passing that would be immensely helpful.

Fortunately, the film concludes with an empowering series of phrases pulsed on the screen encouraging everyone in the audience to fight the system by buying organic and local food from companies that treat workers, animals and the environment with respect.

For more information on the film and to watch the trailer go to:

www.foodincmovie.com

It's Alive!

Yes, ladies and gentlemen my pathetic basil has made much progress after a very rough start.

Only one seed took root off of the first batch of seeds. You can see the lone survivor is twice as big as the second batch of seeds I planted.

And the chocolate mint plant is very happy on the windowsill. He hasn't lost any leaves since the first day he arrived. I'm just trying to figure out what to use the leaves for. Mint chocolate brownies perhaps?

Feel free to write or post with any suggestions.

Did you know: Freud is why we eat bacon and eggs?

Ever wonder why we eat the things we eat? Sure we eat certain foods because they taste good. That would be a primary reason. But a second powerful influence on what Americans eat comes from PR, marketing and advertising.

No, you don't say?

Bacon and eggs is a staple in American breakfast due in part to Sigmund Freud. During the 1920s, Freud's nephew Edward Bernays worked in public relations. He was hired by the Beechnut Packing Company to increase sales of bacon. Rather than launch a typical ad campain, Bernays borrowed from his Uncle Sigmund's ideas on unconscious motivations.

Armed with a survey from 5,000 doctors advocating the benefits of a hearty breakfast on one's well being, Bernays set out to change how people thought about breakfast. Instead of the typical light breakfast of coffee, toast and juice, Bernays pitched that adding bacon and eggs to one's breakfast would promote better health and vitality, which is after all what people really want subconsiously.

Think about that the next time you have brunch!

Orecchiette Take Me Away!

(Arugula and Swiss Chard)

Today was brutal at the office. It was one of those Murphy’s Law kind of days. By 5:15 p.m. I knew I needed to cook something special at home to decompress. I remembered my friend Holly’s recipe for orecchiette with sauteed greens and scallion sauce that she had made for us one evening a few weeks ago. Its both light and creamy for a warm summer night. I figured the dish would be just what I needed.

Cooking relaxes me more completely than a glass of wine or a brisk run. I’m able to shut out the day's distractions and focus on the task at hand. Reviewing the recipe, slicing, sauteing, seasoning, stirring. Those beautiful actions done in sequence at a leisurely pace. I seem to loose myself in the act of cooking. I don’t focus on execution because its the fluidity of movement from one step to another that seems to calm me.

I'm much more relaxed now. And much like Calgon bath products did for women in the 80's, making orecchiette with sauteed greens has taken me away to a much more serene place.

(Dinner is served)

Down on the Farm Dumplings

(Farm cooking)

I follow Cathy Erwin’s “Not Eating Out in New York” blog almost religiously. She announced on her blog that she was teaching a vegetarian dumpling class at an organic farm on the east end of Long Island. So I figured I’d check it out and meet a real life, professional food blogger with a following. Who knew she’d turn out to be barely in her mid twenties!

It was a gorgeous sunny day at Garden of Eve in Riverhead, NY. (That would be Exit 71 off of the L.I.E. for you NY’ers.) The owner Eve Kaplan-Walbrecht, hence the name Garden of Eve, tells me she has been running the organic farm for nine years now.

Being a suburban transplant living in an urban area for the last ten years, I have never really been to a farm before. I was thrilled to see oinking pigs, bleating goats and sheep, and clucking chickens. It was just like a real life version of the Fisher Price “The Farmer Says” toy I had as a kid. I clucked right back at the chickens, met an overly amorous bearded goat, and watched the pigs pee profusely before they burrowed into a shallow dirt pit to rest. This was way more exciting than dumplings could ever be. But it was soon time for class to begin.

Six of us showed up for the class and two farm employees/volunteers joined us sitting in the hodgepodge of mismatched wooden chairs in the main building. Garden of Eve hosts other cooking classes as well, so they are readily equipped with the proper cookware and accessories for the lesson. The photographer also joined the class when she wasn’t busy snapping pictures.

The first step is to choose whether to make your own dumpling wrappers or buy pre made wrappers in Chinatown, Whole Foods, or your local Asian store. With all the hassle, it was agreed that buying wrappers is the way to go. While making the first batch of dumpling filling, Cathy explained the basics of dumplings then demonstrated the tricky method of folding the wrappers to create the creases that we all are familiar with.

(Cathy Erwin)

My folding technique is not too great, but I’m pleased that my dumplings are staying closed and have the crescent shape they are supposed to have.

What is the most essential tool for making great dumplings? Dumpling wrappers you might think.....but no. Soy sauce....nope, not even close. A heavy duty cast iron pan with a lid is essential so you can get a crisp browning on the bottom of the dumplings and placing the lid on top traps the steam (and added water), thus steaming/boiling the dumplings perfectly.

(Crispy goodness on the bottom)

I don’t have such a cast iron pan, but I think I might just have one next month. I’m also dying to make corn bread in a cast iron pan as well. But lets focus on the dumplings.

We made three types of dumplings:

Batch one was Typical Chinese Vegetarian Dumplings with a standard soy sauce. The filling included firm seasoned tofu, shredded nappa cabbage, shredded carrots, scallions, garlic, sesame oil and fresh ginger. Surprisingly, no one flavor dominated the dumpling. There was just a resounding and universal “mmmm” from the class when we tasted them.

Batch two was Zucchini, Leek, and Feta Dumplings with Balsamic Vinegar. The soft texture of the feta made the mixture much easier to scoop onto the dumpling wrappers and provided a savory flavor to an otherwise light and healthy dumpling. Cathy squeezed some fresh lemon on top and added parsley. The acid in the lemon was a brilliant addition.

Batch three was Sundried Tomato, Basil, and Broccoli Dumplings with a Lemon-Chive Aioli. Unfortunately, the aioli didn’t emulsify correctly and was too watery. I also couldn’t detect any sun dried tomato, though I saw it was added. The aromatic basil was the standout in this dumpling. Although I thought the mixture contained too much broccoli for my taste, it was a unique choice and definitely pleased the class.

After everyone stuffed themselves with countless dumplings, Eve's mother (who also volunteers) came into the building carrying a huge batch of mint for anyone who wanted some. (Mint, I learned, overruns other plants so you have to keep an eye on it.) An army of creepy bugs slowly scurried across the cement floor having fallen off of the massive mint plant that the volunteer was shaking. I looked down at the bugs headed in my direction and regretted wearing flip flops. Two women in the class split the mint and happily took the plants with them.

I have to say the dumplings were fresh, flavorful and delightfully fun to eat. Cathy was surprisingly knowledgeable about food and cooking for being so young. But I was much more interested in the workings on the farm after class. Perhaps it was cute little oinkers, or the warm breeze blowing, or the slightly hippie vibe of Melissa, the newest farm worker, or the kohlrabi I was introduced to for the first time, but I seemed to fall in love with Garden of Eve. The farm has a volunteer program, but after hearing how the chicken coops have to be cleaned daily and each egg has to be washed and packaged for the CSA, I realized that farm work is probably not for me. Plus, I really don’t care for those creepy crawlies. I’ll just tend to the basil and chocolate mint on my windowsill and call it a night.

Stinkfest 2009

Last Sunday was the 3rd annual Stinkfest cheese eating contest hosted by Stinky’s cheese shop in Carroll Gardens, Brooklyn.

The stage was setup in front of Smith & Vine, a cozy wine shop also owned by the folks who own Stinky’s. Promptly at 2pm, the gluttony began. 

The competition was divided into two rounds. The challenge - eat a half pound brick of New York Cheddar in two minutes. 

With names like Josh “Gruyere Nightmare” and Brian Kenny “Spongebob Cheesepants,” the all male competitors lined up on stage pumping their fists to cheers from the enthusiastic crowd. One contestant is a ten year old boy. 

Ryan “The Whale Versus Cheese” ate his way to victory in Round 1 and was noticeably shaking from nervousness (or cheese overload) while shoveling the cheese in his mouth. Most competitors looked as if they were in pain while frantically eating. 

Round 2 featured Will “The Champ” Millender, a larger than life competitive eater from Bay Ridge who won last year. As the clock starts, Will hits play on his iPod and starts to chow down while bobbing his head to his own music. Surprisingly, Will has some competition this year. Will and another eater have both started eating a second half pound brick. It comes down to weighing their uneaten cheese on a scale. After some excruciating math by the MC, the results were announced. 

Will “The Champ” won again eating 10.5 oz of cheese and proudly hoisted Stinky's novelty champion belt above his head. 

I strolled over to Stinky’s after the contest. People streamed in after me loudly asking, “When is the contest?” and “Did we miss it?” Novices, I thought to myself. I chatted up the cheesemonger about my preference for gruyere and bought a quarter pound of a popular gruyere style cheese from Wisconsin. The price was right and it had the buttery, nutty goodness that I hoped for.

It was the perfect souvenir.

Mint Chocolate Plant

My coworker gave me a mint chocolate plant from his garden. 

Its absolutely lovely and smells like my favorite ice cream - mint chocolate chip. 

The plant is traumatized from leaving its spacious home in a backyard garden on Long Island and traveling in a paper bag to my window sill many miles away. I picked several dead leaves off today. 

But I have my mint plant next to my pathetically growing basil. I'm hoping they play nice together when I'm at work.