Stir the Pot #1

no. 1
ACTIVISM SERIES
FOOD
the food enthusiast and activist
for

Master Cooks
Introducing
! Corps
Culinary arts and wellness are the viability needed to make a difference in our
nation's health. With rates of obesity rising, the top causes of American deaths
are related to poor diet. The nation needs interactive culinary education as a
nutrition intervention that stretches across many of the barriers that prevent
healthy eating practices. However, making nutrition principles and healthy
cooking easily accessible is useless without also making them applicable.
Therefore, hands-on culinary nutrition outreach programs focused on producing
sustainable healthy eating behavior through culinary confidence and nutrition
empowerment is a successful approach to begin the restoration of our country's
state of well-being across a variety of areas. Empowering community cooks to
share their knowledge with their neighbors creates a promising set of tools to
promote positive changes in food-related preferences, attitudes, and behaviors
of individuals around health, wellness, community, healthy food choices, and
cooking. Master Cooks Corps seeks to create communities of wellness by
increasing knowledge of, engagement with, and access to healthy food.Find out
more about Master Cooks Corps and its creation: http://www.yesmagazine.org
/peace-justice/what-white-people-can-do-for-food-justice-20180125

JANUARY
Master Cooks Corps
Tuesday, January 30, 5:30 - 7:30 pm
CitySeed, 817 Grand Ave., New Haven
Reading: Practical Activism: If You Want to do Something, Don’t Try to do
Everything, Mikki Halpin
Cooking: Fettuccine Alfredo with Winter Vegetables
Kitchen Table Talk: What causes you are passionate about, and how will you
show up to those causes as a leader and/or follower?

of the greatest pleasures of my life has been that I have
One
stopped learning about Good Cooking and Good Food
never
MASTER COOKS CORPS
Edna Lewis

New Haven
The
Policy Council
Food
on the third
meets
of every
Wednesday
from 8:30 –
month
am at City
10:00
to a Go
Team
Management
a Incubate
idea at
business
Grove, Collab,
the
Food the
Meet
Entrepreneur
Group Up
T A R T A S
A R D E N G
to the Land Trust
Go
New Haven
of
and the
website
a Garden
Start
the Land
Attend
Garden
Trust
Meeting
Committee
last Tuesday of
the
Month 6:00pm –
the
7:30pm
Seedlings from
Buy
Ground,
Common
Farmers Market,
the
your local farm
or
D U C A T E
E
O U R S E L F
Y
a cooking class
Take
Common Ground,
at
Global
CitySeed,
Gourmet, and
Local
out a book
Check
food from the
about
a food
Watch
documentary
recipes with
Share
neighbors
your
with your
Garden
or children
elders
to the Farmers
Go
Market
for a
Volunteer
organization
food
Sanctuary
like
New Haven
Kitchen,
Solar Youth
Farms,
a Downtown
or
Soup
Evening
Kitchen
at your Eat
Joint
Neighborhood
causes you are passionate about, and
What
will you show up to those causes as a
how
leader and/or follower?
(google the organizations, book lists, restaurants, meeting info, etc.)
P A R T I C I P A T E
S U P P O R T
Shop Local
page
Cooking Matters.
Hall.
library
Meeting
Join a Farm CSA

to taste
Salt,
ounces fettuccine
8
tablespoons butter
4
cloves garlic, finely chopped
4
/4 to 1/2 teaspoon chilli flakes, to taste
1
small zucchini, finely diced
2
of 1 lemon1
zest
cup heavy cream
1/4
cup grated Romano or Parmesan cheese
1/2
to taste
Pepper,
a pot of water to a boil over high heat. Salt the water liberally. This is how pasta gets
Bring
flavor, so don’t be shy! Most of the salt won’t end up in the pasta.
its
the pasta according to the package directions. I drain the pasta just before it’s
Cook
so it doesn’t get mushy when I add it to the vegetable pan, where it gets cooked a
finished
melt 1 tablespoon of the butter in a pan over medium heat. Add the garlic and
Meanwhile,
flakes. Let them sizzle for 30 seconds to a minute, then add the zucchini. Stir the
chilli
to coat. Cook, stirring occasionally, until some of the water has cooked off and
vegetables
veggies are tender, 5 to 7 minutes; young summer zucchini doesn’t need much cooking.
the
the fettuccine and add it to the pan, along with the remaining 3 tablespoons of
Drain
the cream, and most of the cheese. Toss the fettuccine around the pan, and add
butter,
and lots of freshly ground pepper to taste. Top with a bit more cheese and a sprinkling
salt
basil, if using, and serve immediately.
of
with permission from Good and Cheap: Eat Well on $4/Day by Leanne Brown,
Reprinted
(c) 2015. Published by Workman Publishing Company.
copyright
C R E A M Y F E T T U C I N E A L F R E D O
Serves 3 (or 2 very hungry people)
Sprinkling of finely chopped fresh basil, optional
little more.
Add the lemon zest and stir.
Recipe Notes

Vegan
Alfredo
ultra saucy and creamy Alfredo sauce
This
is free of dairy, soy, nuts, grains and
that
small onion, minced
1
cloves garlic, minced
4
tablespoons extra-virgin olive oil
2
cups roughly chopped cauliflower pr
2
cup roughly chopped parsnip
1½
tablespoons white cooking wine
3
teaspoons gluten-free Dijon mustard
2
tablespoon fresh lemon juice
1
ground pepper, to taste
Freshly
salt, to taste
Sea
minced onion and olive oil to a medium
Add
and saute on medium-high heat
saucepan
5 - 7 minutes or until caramelized, add
for
for 1 minute.Then add chopped
garlic
and parsnip, continue to cook for
cauliflower
minute. Add cooking wine, continue to cook
1
2 minutes.
for
non-dairy milk, cover and bring to boil.
Add
heat and simmer covered for 6-7
Reduce
until vegetables are soft.Pour
minutes,
vegetable mix into the bowl of your
cooked
processor or high-powered blender.
food
remaining ingredients and puree until
Add
smooth, about 2 minutes.
ultra
Makes 1½ cups of dairy-free Alfredo sauce
starches
cup non-dairy milk
1½
cup nutritional yeast
½
.
WE HELP
YOU GET
WHAT
YOU NEED
IN LIFE.
by Nadine Nelson of Global Local Gourmet

BY JENNA AUBREY
The traditional cuisine of Japan is based on rice with
miso soup and other dishes. There is an emphasis on
seasonal ingredients. Side dishes often consist of fish,
pickled vegetables, and vegetables cooked in broth.
Seafood is common, often grilled.

Schools, faith communities,
hospitals, and organizations
can be instrumental in
growing fresh food and
educating people about
sustainable food.
BRYANT TERRY