Fresh

A film by ana Sophia joanes.

Bellofoodbox invites you a special screen of the documentary Fresh.

When: Tuesday 3 April
Where: No 5 Church Street
Time: 6.00 pm for an all you can eat feast ($16) and 7.30 pm for the movie (no cost)
Contact: Leigh 0400146085


"FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system.  Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity.  Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

Among several main characters, FRESH features urban farmer and activist, Will Allen, a 2008 recipient of the MacArthur “genius” grant and recently named one of Time’s 100 most influential people; sustainable farmer and entrepreneur Joel Salatin, made famous by The Omnivore’s Dilemma, the best-selling book by Michael Pollan, who is also featured in the movie; and, Kansas City supermarket owner David Ball, who is challenges our Wal-Mart-dominated economy every day by stocking his stores with products from local suppliers.

FRESH is more than a film; it is a reflection of a rising movement of people and communities across America who are re-inventing our food system.  FRESH celebrates the food architects who offer a practical vision of a new food paradigm and consumer access to it.  Encouraging individuals to take matters into their own hands, FRESH is a guide that empowers people to take an array of actions as energetic as planting urban gardens and creating warm composts from food waste, and as simple as buying locally-grown products and preserving seasonal produce to eat later in the year."


Pearl's note: ".... and did you notice it has Joel Salatin from Polyface Farms in the doco.... one of my personal food heroes :-)

Photo of Joel courtesy of Polyface Farms

Take the Local Harvest Challenge

Support local growers and reclaim your food choices.

Join the many individuals, households and community groups around Australia who are taking up the Local Harvest Challenge!

Find out resources near you, and put into practice the art of eating locally, supporting local and organic farmers and businesses, and discovering the face behind your food.

Choose your challenge – your level of commitment (bite-sized, meal-sized, or feast sized) – and the activities and events you plan to participate in. Blog your experiences as you make changes both large and small.

Sunday 1st April — Saturday 7th April 2012 (for the official week or if this week coming isn't convenient any week you choose)

For information and to sign up, go to http://www.localharvest.org.au/take-the-challenge/

Housekeeping

There was no show this week due to ill health on my part - humblest apologies - but we will be back next week!

I have had a couple of people comment that they are having problems downloading the podcast from podomatic so I have found another link - try this one and let me know how you go. And we are still on iTunes :-)

Image: "Sweep the last leafs away" by DesignJunkyGrafix

Podcast

It is easy to subscribe to our podcasts here or on iTunes.

And if you missed out on any of the first three programs, or you would just like to listen to them again,  you can download them here.

Podcast 4 onwards are available here.

Podcast 7: Our biggest episode yet - John from Bellingen Chillies introduces us to varieties outside the generic cayenne, we meet Dave from Australia's only potato vodka manufacturer Red Dirt Distillery and chat with Anna from the local primary school about their new cookbook

Passionate About Chillies

A sample of the photos taken while visiting with John from Bellingen Chillies

Bellingen Chillies

There is more to the world of chillis than the standard cayenne, or the burning mouth feel.

Bellingen Chillies is on a mission to introduce the palates of Australia to a range of tropical chillies ranging from the very sweet to the mildly warm and coming in all colours of the rainbow.

Grown organically in Brierfield Bellingen Chillies produces a wide range of pastes, smoked, marinated and dried products, all picked and packed weekly.

Products are available at the local markets or online and yes, they are very easy to eat.

Red Dirt Distillery

Dorrigo's own Red Dirt Distillery is special for so many reasons - they are Australia's only potato vodka manufacturer, they provide a unique tourist experience right in the main street of town, they produce a very high  quality product, and they use Dorrigo's very own (not so humble) spud the Sebago grown in the rich red dirt of the plateau.

And is the vodka isn't enough to excite you - check out their outstanding range of liqueurs including the Alloro, Centrbe, Noncini and Rosolio available in store or online.

Bellingen Public School

You don't get more local than the local school and the Bellingen Public School has released a cookbooks filled to the brim with recipes contributed by parents, students, staff and friends of the school. As well as real recipes using common ingredients, the recipe book also forms part of the schools fundraising program.

Available for the bargain price of just $15 from the School or the Bellingen Library.

Why stop at one, why not get enough for all of the stocking stuffers you will need for Christmas 2012.

Image: Nelson Stark with his winning cover for the recipe book. Photo from the Bellingen Courier-Sun

Easy Peasy Chicken

6 - 8 chicken pieces
2 medium brown onions, peeled and thinlly sliced
1 red capsicum, thinly sliced
1 chorizo sausage, sliced (optional)
1/4 C olive oil
1 head garlic, haleved horizontally

Preheat oven to 200C.

In a large baking dish arrange onion, capsicum and chorizo. Drizzle with half the olive oil.

Place chicken pieces and garlic on top of the other ingredients. Drizzle over the remainder of the oil. Season with salt and pepper.

Bake for 25 - 30 minutes until the chicken is lovely and golden.

Serve with couscous, pasta, rice or lightly steamed cabbage. The juice creates a lovely sauce and the skin on the chicken goes crispy.

Recipe from the Bellingen Public School recipe book.

Image from fullmeals

Food Exchange Thursday

I headed down the Bellingen Food Exchange today - what a treat - so many conversations, much laughter and the food! The photo is just a sampling of what was on offer. Put in the diary for next time - 29 March.