A Wandering Feast

2011-01-26T11:49:00.000-08:00

Natural Environmental Ecological Management (NEEM)

614 Shepherd St., Durham, NC 27701 (Office)

2001 Chapel Hill Rd., Durham, NC 27707 (Retail and Nursery)

Phone: 919-321-6111

Email: neem@mindspring.com

Internet: www.neemtree.org

Wednesday, January 26, 2011

North Carolina Sustainable Agriculture Delegation in Cuba

Two peoples with one passion separated only by distance and politics

The North Carolina delegation to Cuba has returned from a most successful research trip. Led by NEEM and hosted by Dr. Fernando Funes, we were exposed over the seven day period to the agroecological system in Cuba from A - Z.

I half jokingly mentioned that there are as many Ministries and affiliated groups in Cuba as there are Oricha (the numerous deities of a prevailing religion, Santeria) which on first appearance seemed daunting in size and scope to imagine being effective. The group learned quickly that it was a collective, each with a specific task constantly updating each other on results like dripping water that fills the pot. We have much to share in presentations to our community in the same spirit.

What did we learn?

That since sustainable agriculture is possible on a country level in Cuba that it is also possible in North Carolina on a State wide level. That farming is food science, an art, an honorable profession that is available to us in the States as a resource for sustainable economies in the urban sector. The U.S. is not all that different than Cuba, we too are a consumer society with all of our industry gone and Agriculture the largest left that must be preserved. Our community’s notion of local is best is strengthened and that the small local system works, less susceptible to problems, and is nutritionally and ecologically sound with the lowest environmental impact and a positive effect on the carbon footprint.

Some highlights of the trip:

Dr. Fernando Funes and his staff at ACTAF briefed us on the system. This set the tone for the days ahead allowing the delegates to get a basic understanding of the model. We were honored and forever grateful to Fernando, the father of Agroecology in Cuba, for taking the time to be with us daily. Fernando, his late wife and son Fernando II are Agroecolgical giants in Cuba. My first meetings with Cuban officials in the mid nineties were in Washington with Gustavo Machin at the Interest Section. We discussed infrastructure and I expressed a fear of potential change and return to conventional systems once relations between our countries were resolved. The delegation left knowing now that measures are in place that will prevent that. This was most important to know.

Organoponicos (large and small inner city farms) – referred to as “Basic Unit of Cooperative Production” (UBPC) litter inner city Havana. They provide sustainable economies and an enormous percentage of dietary requirements of the Cuban people are met through production and distribution. We saw several but the largest (and one of the most productive and successful) was Organoponico Alamar, run by Director Salcines in Vivero neighborhood. Alamar is a completely self sufficient operation with no chemical inputs with acres of raised beds, greenhouses, composting and vermi-composting, micorrhizes, livestock, biological controls, vegetable and ornamentals etc. Alamar’s success is a reflection on a large scale of the other smaller but similar operations hiring roughly 130 people with classes, restaurant, gift shop and vegetable stand on site.

Indio Hatuey Research Station - founded in the sixties, this is the most historic but one of many places established for research in a rural setting. Hatuey is in the province of Matanzas. All work here is based on diversified agroecological systems. Research covers every aspect and investigates various crops, silvopastoral concepts (mixed crop and livestock), organoponic, microorganisms, silk worm (sericulture), forage grasses, lawn grasses, bioenergy, complimentary and companion growing, most efficient complimentary crop rotations, nitrogenification through legumes, Integrated Pest Management etc. with tests sites and field tests throughout the property. All information developed here is shared with other stations and passed down country wide to the smallest operation in the rural and urban agroceological sectors. We could have spent days here.

Foods Conservation Community Project - “Vilde and Pepe’, old friends I had not seen for 8 years who are devoted to food preservation, solar drying, canning/bottling, condiments, preserves and an undying gift to the community by this devoted couple to fostering Traditional Cuban Cuisine and maximum utilization of products produced. They spread a spirit of sharing in educational projects throughout Cuba and the global community.

Villa Hortensia – farmer and Agroecological artist par excellence Idalio Mederos. Words cannot truly relay what we witnessed here. Idalio has taken Villa Hortensia to a level that can only be described accurately in a slide or power point presentation. His farm is a visual and artistic Garden of Eden producing ornamentals. No natural stone was left unturned here, every step a visual pleasure right up to the most artistic compost pile I have ever seen. Idalio is what we would all like to be, off the grid, no computer, making his own charcoal, completely self sufficient, humble with an enormous heart. Hortensia lies outside Havana in the Artemisa municipality.

“El Grupo Magnifico”

The delegation was diverse and comprised of North Carolina farmers, academics representing 4 major universities, NC Department of Agriculture, fund resources, Non Profit Groups, Agricultural and sustainable community consultants. Fernando Funes, our driver and Joe (our interpreter). Most were members or affiliated with CFSA and CEFS. A few were out of State invitees and either current or future collaborators with NC. We were professional, family and will work together in future collaborations; here and in Cuba. All had determined early on to share our mutual information, pictures and presentations gathered with our communities here in the States. I think I can speak for the group in that our desire is the same spirit of cooperation and sharing for the greater good that left an indelible mark on all of us.

We thank in addition: CATEC, UBPC’s, Indio Hatuey, CTA’s, INIFAT, ICAP, MINAGRI, Idalmis Nazco, Alina Martin, Ivis Cárdenas, Roberto Caballero, Egidio Perez, Director Salcines, Osvaldo Franchialfaro, Giraldo Martin, Dr. Odalys, Dr. Iglesias, Idalio Maderos, Luis Ortega, America and Carlo, Eng. Diaz, Eng. Rodriguez, Vilda and Peppe, Dr. Perez, Dr. Vazquez, Dr. Febles, Dr. Orellana, Dr. Funes Monzote II, Dr. Rodriguez-Nodals, Dr. Companoni, Dr. Cruz and Roberto Sanchez; the Hotel Nacional and its staff and the people of Cuba.

Jeffrey A. Ensminger

Executive Director

NEEM

http://www.kickstarter.com/e/FxD1y/projects/neem/cuba-seed-to-plate-a-wandering-feast

http://www.livablefutureblog.com/2011/01/shovel-ready-cuban-urban-agriculture-as-job-creator/

http://www.cubaheadlines.com/2010/09/29/26833/north_carolina_sustainable_agriculture_delegation_in_cuba.html

Drop Box

2010-11-13T18:17:00.000-08:00

GARDEN FRESH THANKSGIVING - food is art for the mind

2010-11-06T18:17:00.000-07:00

Garden Fresh Thanksgiving dinner – above all, make it simple”Pick your vegetables and herbs from your garden the day you prepare them. Make sure you have enough and supplement what you do not have with sustainably produced food from your market or farmers market.Turkey should be fresh and OG.Try to get as much crafted and local foods as possible – it makes a big difference.

Fresh Herb Roast Turkey with Giblet StuffingTurkey – wash until cavity runs clear, remove neck and Giblets, save the giblets (you can do this in the sink, it is easier to clean up after turkey if you work with it in a clean and disinfected sink – just make sure you rinse it real well with cold water.)Rough chop celery tops, carrot end and onion – throw those in a roasting panThrow the peals of all vegetables (but the green ones) in a soup pot with water and wine to cover and a little more since it will reduce. Think at least 2 qts.Rub the turkey with soy then season with salt and pepper inside and outPlace the turkey on the vegetables and season with fresh garden herbs, paprika, pepper, chopped garlic (minced) and drizzle olive oil over herbs & garlic seasoning.Let air dry

Stock –with fresh oregano, thyme, Bay leaf and S and P with a good pour of wine and the Turkey neck. If you have chicken stock add a cup or two. Every time you cut up something or break an egg throw it in the stock. Medium heat – reduce this by half. It is for your gravy, to moisten your stuffing, add to your greens or baste the turkey.

StuffingTwo packages of cheap hamburger rolls and a big bowl – break them up in fairly good size chunks and let them dry out some.Dice 3 onions, 4 carrots, 4 celery sticks and sauté’When the diced vegetables are cooked but not caramelized, add diced garlic cook for 2 minutes then turn off heat.Break three large eggs and Whisk them in a bowlNow take the giblets from the turkey and poach them in the stock for 5 – 10 minutes (best done in a small strainer) – remove and slice then dice – add to the hamburger rolls.Moisten the rolls with stock (ladle), add the egg - mix with a rubber spatula and stuff the turkey cavity and neck – really pack it in (the neck will hold more than you think.) – Also leave it mounded out at the cavity.Cover the roasting dish with its top and the turkey is ready to cook. Add white wine (about two cups) before you put the turkey in the oven.

Turkey Gravy – melt one stick of butter, add an equal amount of flour do this over medium to medium high heat – this is a roux. Cook it until it is a light brown color.When the turkey is done, remove the vegetables you do not want in the gravy, pour off and reserve in a measuring cup some of the fat (you can also add some of this to the roux when you make it.) De glaze the pan with white wine, loosen the bits at the bottom, add stock in desired amount and begin to whisk the cooled off roux into the gravy. Add a little canned milk and adjust with wine, let simmer and season to taste just before you serve it (the sauce sits on the stove reduces and gets saltier so be careful unless you are serving right away)

Mashed New Potato with ChivesBoil quartered new potatoes with some salt until doneMash them skin on with a Whisk or masher, add butter and sour cream (be careful not to add too much) and Salt and Pepper to tasteOnce you have the consistency you want add minced fine Fresh ChivesPut in a covered ceramic serving dish and keep warm.

Orange Cranberry Relish with HorseradishUse a vegetable peeler to remove zest from the orange (it will take off the zest but not the white bitter rind) – slice it REAL thin (Julienne)Open 1 can of Cranberry Relish – add to small pot.Add juice of orange and zestAdd one bag fresh cranberries¼ - 1/3 jar of horseradish or if you have fresh add grated but be very careful with fresh it is hot and strongCook over medium heat in non reactive pan.

Collards, Kale and Swiss chard Rice WineDice one onion and sauté in olive oilWhile that is cooking cut the stems out of the greens, Kale and Chard – cut these lengthwise in strips and in fairly large pieces across.Add to the sautéing onionsAdd one or two smashed and diced cloves of garlicStir until bright green, let sauté for a few minutes then add 1 beer and water to cover – simmer I almost always add some of the stock but for T Day I do not do my traditional Hock.If you have shallots, sauté them when you do the garlicAdd a good splash of Rice Wine Vinegar and a pinch of sugar.

Garden Turnip PureePeel, quarter, boil until tender, puree, do not add anything but S and P – keep this real simple do not add any liquid

Radish and cucumber salad with rice wine vinegar

Roasted Pearl Onion CreamRoast onions, remove from pan, add shallots, 1 min then de-glaze the pan with white wine, raise the heat to medium high, add cream a dash more of white wine, S and P – reduce until nape (coats a spoon) a few drops of Worschestire

Mixed Garden Green Salad with Apple & Walnut creamy VinaigrettePick fresh salad greens from your garden – wash and drain well.Dice the apples (squeeze one lemon or sprinkle with white wine to prevent oxidation), pulse the walnuts briefly, make a creamy Dijon Vinaigrette with some fresh parsley, garlic, salt and pepper in the machine after the walnuts (do not wash in between). Once you have an emulsion, add the vinaigrette to the apples and walnuts and toss. If you want thicker vinaigrette add 1 Tbsp. of mayo (I do that).Just before service rough chop or tear the dry greens andToss your greens with the dressing – it is almost or similar to Waldorf salad on greens.

Fresh Bread (heated in foil) Maitre D Hotel butter Chop parley fine, wash in clean cotton towel until it is light green, mince one shallot and whip these into the softened butter and a dash of white wine, roll in wax paper, refrigerate.

Dessert - Pumpkin Pie or Apple Tart for dessert – do yourself a favor if you know a good patisserie and get this from them. If you have that dynamite Moms Pumpkin, Minced, Apple pie recipe you love to make then go for it but do it the day before.

Good Coffee – Remember this IMPORTANT thing. A great meal finished with mediocre coffee and dessert is the last thing guest has so make sure the quality of these is the best.

Aperitif – my dad always served these in a variety

Two Hours later – use your farmers loaf bread, make a sandwich with mayonnaise, pepper, and a little of everything on the table with some leaf lettuce, thin layers with mayo and turkey breast first but really do use a little of everything.[Save any bones and the carcass, break it up and put in a stock pot the next day, add one onion, rough chop carrot and celery, wine, s and p and make soup. Use very little carrot.]

What shaped the Durham Food Scene

2010-03-16T12:34:00.000-07:00

On Fri, 3/12/10, Jeff Ensminger wrote:

Durham has always been "cool" - ain't nothin new.

These were famous parties in Durham attended by up to 300+ thrown by Dukies cum Townies.

Fancy Town was always at - well fancy Town. This was 6 little tobacco houses that rented for $50.00 month (running water yes, no toilets all out houses) and those that remain still do. Owned by the guy in charge of vending at Duke. I lived here at "Heartbreak Hotel" There was one big house at Fancy Town lived in by two brothers married to two sisters - gave it that Kentucky bottom feel. Heartbreak had the best Asparagus grown in North carolina.

The forklift festival was held on July 4th at the "Plant" a spin off on the Folk Life festival across the street which became the Eno River Fest.. The Plant was inhabited by "squatting Duke Students" and serious part of Durham history; and in one of or the first books about Durham's Historic Places. Owned and built by a prestigious black family I believe. The driveway remains and entrance are still there. The old folks home bought it because of the party then tore it down. Sat on 60 acres of virgin hardwoods that are still there. The Plant had a 3 story windmill, it was a very cool house. No one went to the Eno River Festival until the "Plant" came down. The Fork Lift was three full days.

Chili Wars was the best Chefs in Durham, most of them hometown, there were no Chefs (but me a two Dutch guys from the windmill), there were no restaurants and competition was always very tough. I took second place one year to Helen Whiting, she owned the Regulator as a partner then she died - she was a great chef - Helen could cook and the sole reason there have always been a decent cookbook selection at the Regulator.

The "St. Joes Reggae Roof Raiser" - the best music in Chapel Hill and Durham (Raleigh wasn't invited:) - we cleared ceiling high garbage out of the church basement and, the old kitchen in it. This was what I refer to as a Hellavu party. Long standing main attraction - Joe Bell and the Stinging Blades. St. Josephs / Haiti Cultural center exists today because we saved the church day before the wrecking ball and rented a room for a business in it so they couldn't tear it down.

Oyster Invasion (Roast) was definitely seasonal. Everyone went home after a late night from that party for some reason:).

Sunny Side Halloween and Monkey Top Turkey day were too famous to type anything. (I don't have to worry, I'll never run for public office) but, some that hold were definitely at some of these parties. They would never admit it and I'll never tell.

Frog Leg Regatta was on Kerr lake at George Evins (Evins Tobacco of Oxford)(but the Evins lived in Hope Valley) company house. George would buy a ton of frog legs and I would cook them on a grill to eat after the Regatta. Those who decided to enter could only if they were in a man powered something. Inner tub, tree trunk, funky boat etc. but inner tube was the choice and dressed out as well. No bland inner tubes at the Frog Leg. The winner got a prize so competition was stiff. The first to go out, around the pole and back to shore won. Then we would all eat frogs legs and drink beer.

These were famous parties we had every year.

Ray Simone did all the art work and we silk screened T-shirts in black (none of that classless four color stuff) - Ray, a cartoonist moved from here to California - a cool guy, a good friend and a killer artist - these T-shirts are real Durham Art at its best. Ray lived at Birdie Ditch, our famous swimming hole in the middle of town (now filled in with dirt). A great pond. As good as Jake Phelps at the Cabin. Jakes and the Ditch were the places to swim other than the Quarry.

Bull City Silk Screen did all the shirts and in many cases at the party. That was Bobby Parker. Bobby, Dave Fruchteneict (who had bee hives on the roof) and I lived at a house for a year on James Street (around the corner from the Greenhouse). That is when I worked at Hope Valley because there were no restaurants.

Bull City Sound - "in by noon, out by June" did the sound. Russell Rose, one of my very best friends and all around genius weird person! Russell lived at the plant and the little house behind Monkey Top that is a Dr.s right by 147 (it used to be behind Sunny Side).

RTP was RTI and Burroughs Welcome - that is it - in the 70's before IBM and everything else. (We used to take the flatbed rail where they bought the railroad right of way and removed the track as a back way through the park to get to Raleigh. We always went that way to concerts at the coliseum. We definitely needed a designated driver but there was not one. This was the only way to Raleigh without getting a ticket.

Amos and Andy's put a sandwich on the menu we always ordered late night or EARLY morning - the Cosmic Egg. It was on the menus until they closed. Dunham and Sons had the best bone-in chicken sandwich on white bread. That was over by St. Joes. Near where Tin pan Alley used to be. Everyone always ate at Parkers. Subway was lunch and before the chain. Subway (the chain) actually bought and paid for the Subway name from our Subway and they changed the name to what else - "Bull City Subs". The only place you placed your order in the kitchen and hung out and drank beer while you waited.

The DAP was after Another Thyme happy hour on Friday when a guy borrowed a bunch of money against his credit cards and started the Durham Bulls back. When the team was weak, the townies would win for them by harassing the other team into oblivion. Third base was the place to be. Stephanie Fagerberg (Anderson) ran the beer tap and Johnny was on duty making sure angry team members would not hurt fans when they yelled obscene remarks about their mothers. Bill Miller was the grounds keeper par excellence
Triangle Slim (his WUNC radio name and show - Bob Burtman) and a serious Red Sox baseball fan came up with the idea for the wooden bull, tail and smoke and did that by hand when there was something to cheer about. He sat behind the plywood bull and we always made sure his cup was full, it was too funny. Bob wrote for the INDY for a long time and still writes in Durham to this very.

Everyone went to the Hide Away Bar on Duke Campus to drink beer and play pool and pick up Duke girls. The Hide Away was famous. In the same building as the Dope Shop" named cafeteria in the 20's when students went to get a few bottles of "dope" so they could stay up for exam studies. Boy Duke lost that name didn't it? It also lost the Hide Away but Anotherthyme opened with a bar so Friday and little Friday (Thursday) went there. AT was unbelievable on Friday night. The bar was 3 rows deep easy with overflow into the dining room. people didn't really eat there until later in the night the place was so loud. (Yance of Yance Seafood opened his place called Mayolas, named after his Mom who ran a pool Hall and beer joint there before).

The top hat Bar and Grill had the best burger and fresh cut fries across from Somethyme.

The Deli in Forest Hills shopping center was another Durham music venue.

The Town Hall in Chapel hill was so overly famous in the 70's that the city closed it. I met my wife at the cave in Chapel Hill.

Its a beautiful day was the first and only health store and was across from Somethyme (which became Seventh Street), as a Chef I loved the veggie thing at Somewthyme but the rude waits that threw silverware at you were a little to much for my refined restaurant blood. Rude waits but good food, no meat, I always had a hard time understanding lettuce heads coming right out of the Culinary Institute and just finishing my stint in lake Placed at the 1980 Winter Games.

Sudis Deli and Sudis restaurant were on main Street where DAD is today.
The Palms always had the "young lawyers club" - a breakfast and coffee thing before work and court. The butcher block table in my kitchen is from the palms.

The Sallam Cultural Center owned by Billy Stevens, Robert Tygard and Brother Yusef Salleem was the coolest place in town. Great music. The Sallam had the best fish sandwich at lunch. The West End clean up squad was started by Yuseff, Billy and Roger who traded food to kids in the WE for cleaning up the neighborhood. The West End was the cleanest neighborhood in Durham but was still rough. After Gigs at the Sallam we used to go to the "liquor house" on Carroll Street and drink shots out of salt shakers for $.50. When asked by the African American community why Yusef was hanging with white folk he said "they call them hippies because theys hip" so we were accepted in the West End and the Sallam had an invisible protection in place.

Currents cafeteria was the only place you could go for lunch and look at automatic weapons while you picked out you entree. The owner bought, sold and traded at the register during lunch. I think of all these places Currents and Dunham's are the only surviving.

The Ivy Room was a good deli with a mini bar. (Bats was behind it - a parking lot for Brightleaf now). The Duke and Duchess was where the land Trust is now. It closed and for a while was a florist shop before DCLT bought it. The kitchen was in the basement.

The Rathskeller (where Avid Video used to be) closed and a pizza place took over but it was still "the rat".

Lakewood shopping center was the hang out for Duke students on West campus with all stores rented and two grocery + a Deli/bar/Music Venue and the new place that opened there Satisfaction Pizza (Right around when Bats closed).

Dorothy's fast Lane was on main Street across from Brightleaf where the Chinese place or the pub are now). Beer there was from the grocery store, Lakewood party store or Sam's and bought as needed. Dorothy lives in Savannah and still talks about parkers grill - her favorite food haunt.
Fowlers Gourmet was on Roxboro (a pawn shop now) and had a sawdust floor in the meat market. I bought meat there for the Club and hauled it over so the club manager wouldn't by garbage. Fowlers moved to Brighleaf; Bob and his wife were great, Fowlers was an oasis. (Thanks to Frank Kenan for getting them as a tenant).

The only other place for meat was Billy's University Red and White on old Chapel Hill Road. I bought meat from Billy up until close a few years ago. Billy would love to barter and "make a price". He and A Wandering used to buy 200+ #'s of tenderloins at a pop during Christmas.

Maria Pertruse from Hungry made pastries for AWF and Gary Wein at Savory faire.

That was it, there were no caterers in Durham but us two, one in Chapel Hill and Craig's in Raleigh.

Mark Yonce was the "wine man" along with Fowlers.

Wellspring didn't exist yet at its first location where Magnolia is now which was a local community grocery store (every neighborhood in Durham had one). When they did it was all vegetables.

The Durham Intergalactic Food Conspiracy (the Coop) was on the corner of Broad and Markham at East Campus.

The Sallam had closed and AWF moved into the Sallam Kitchen. A three block walk from my place on Shepherd. Four years later we moved because of gangs to the Europa Center with Frank Kenan, great guy. I miss Frank. A Wandering Feast bought the Dope Shop on Wheels from Duke Salvage and ran that mobile kitchen at Carolina Friends School for lunch, black tie parties at finer homes for big events and served Indonesian food and Soft Shell Crab sandwiches at the Eno River festival after the Plant was torn down. At the Eno, the Sheriff would take care of us in return for libation and a place to hang out. AWF made more in 3 days at the Eno than a teacher makes in a year. It just got too hot and old. AWF did Johns S. wedding with the African theme in the Atrium of the Europa out of the Center Cafe. That was a kick John. Center Cafe was open lunch only with catering at night. We were the first small plate for events.

Frank Kenan asked me to go meet this "new young guy" from Burlington opening up a place in an old Dairy bar; George Bakatsia near Mrs. Kenan's clothing store.

AND last but not least:

Everyone ate at Anna Marias Pizza on credit. Anna and Bat saved hundreds of Duke students from starving. They had a huge selection of comic books and beer or soda was all on the honor system. My favorite was the half and half (half salad with pasta chicken Parmesan). Bat was a gambler, he would take your food marker in a heartbeat if he liked you. He called me from Florida once and borrowed a $100 to get back to Durham then immediately placed a bet on a horse and lost it. Anna worked the kitchen, bat worked the floor with a guitar and his Mr. Microphone so he could call in orders over FM to Anna in the rear kitchen. That was high tech ordering system of the day in Durham. I have the cash register from Bats.

1 - The Fancy Town parade - always held at fancy Town off of Old Erwin Road
2 - Chili Wars
3 - The Forklift Festival - held at the now demolished "Plant" a mansion inhabited by Duke students across from the ENo at West Point - it was a spin off on the Folk Life" festival that became the Eno River Festival
4 - Reggae Roof Raiser
5 - Oyster Invasion and Roast
6 - The Sunny Side Halloween Party - the house next to Monkey Top
7 - Monkey Top Turkey day - the other house with Duke students and all around vagabonds and raconteurs with a few townies tossed in
8 - Frog Leg Regatta
(All art for all parties for T-Shirts was again Ray Simone of Birdie Ditch)

We will re-instate these parties at the Chameleon in honor of a period in Durham history that really quite literally fell through the cracks but shaped the town. You hear a lot about Durham up to 1970 something, then its a bit of a blurr.

Durham's first "Foodies" always had food at these parties cooperatively cooked by everyone and the restaurants of the day were all these places mentioned above and certainly none of them were "fusion". We always had "Fine Food" we just didn't have refined places to eat at. Look at us now!

You guys are history buffs and I had written this stuff down and filed it. I just ran into it and thought I should send it on.

Jeff

Some CUBA GREEN

2009-12-14T07:26:00.000-08:00

Cuba's other revolution is green, not red
The Guardian - December 12

In Copenhagen they are debating how to end deforestation, but in Cuba's Pinar del Río they were replanting 50 years ago, creating lush, unspoilt valleys

By Jane Owen

Birds and butterflies are swooping above us and, as our taxi reaches the summit of this forest road just 40 minutes from the heat and noise of Havana, the view opens to an undulating landscape painted every shade of green. Before Castro these hills were dusty yellow and brown scrub.

If Copenhagen needs a model, this is the most eloquent I know, a visionary example of reforestation and the long term benefits it brings. While the rest of the world is ripping up forests in the name of minerals and wood, Cuba has been replanting its tropical forests in the name of jobs, the environment and a lush holiday destination for decades. This policy has worked so well that in 1984 Unesco gave biosphere status to 26,686 hectares of forest in the western region of Pinar del Río, where I am heading to stay at Las Terrazas, 50km from Havana.

Our journey has taken us along an empty motorway, past plains with grazing cattle and sugar cane fields. Few Cubans can afford the petrol to make trips out here. Those who live here survive on smallholdings down dirt tracks that wind into the forest or in villages where the main employment comes from tourism at Las Terrazas.

We reach our destination, Las Terrazas valley, and drive across a lake studded with water lilies. Clouds of turkeys and chickens scatter in front of us and, above us, orange and blue shuttered apartments for local people curve around the hillside. Hotel Moka, and a host of restaurants, bars and attractions, are dotted discreetly around the community.

We check in and walk 40 minutes along a hilly track in search of a river to wash away the dust and heat of Havana. Steps lead from the track down to a river cascading from the hills into a series of natural pools. Above, sunlight trickles through bamboos, the orange-red blooms of hibiscus trees, teaks, royal palms and a tree covered in curly red seed pods. We plunge into the cool, clear water. Grey and red bromeliads and tiny orchids stud the trees above us. A large kingfisher swoops onto a rock a couple of metres away. Eagles circle overhead.

This is Castro's Eden, a paradise he dreamt up soon after the revolution in 1959, when he ordered a reforestation programme. Back then this place was grassland. Now it looks much like it must have done before European settlers cleared the forest for coffee and cattle. When Columbus arrived here in 1492 the island was 90% forest. By the time Castro came to power the figure had dropped to 11%. Now forest covers about a quarter of the island. More:

CUBAN FOOD and COOKERY A WANDERING FEAST

2009-10-11T11:51:00.000-07:00

Cuban Food and Cookery™
a Wandering Feast®
Cuba y la Alimentación de cocina - Un Fiesta Errante©™
“Preparation of the sustainably produced foods of Cuba”
By
Jeffrey “Che Gabo” Ensminger
Executive Chef

[Title Page with author and photographs and Publisher credit]

First Edition page
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

COMING SOON!

Food is Art for the mind - Art is Food for the mind - GABO

2009-10-10T15:08:00.000-07:00

The Institute for the Study of the Americas and the Department of Art
are pleased to welcome to campus Visiting Artist Eduardo "Choco" Roca.
Choco was born in Santiago de Cuba, Cuba. He is one of the island's most
distinguished printmakers (some would say the best there is) and a
national treasure. He lives in Havana and his studio in Old Havana is a
mecca for printmakers the world over. He was one of the first artists
invited to the United States by the Center for Cuban Studies to
participate in its first Cuban art exhibit, "First Look," in 1981. This
visit inspired a film by Kavery Dutta, also called "First Look."

Choco has shown throughout Europe, Asia and the Americas in hundreds of
group and one-man shows. He is known especially for his innovative
collagraph print works. Of his work one critic writes, "Eduardo Roca is
one of those people who creates riches from a very rare personal harmony
with their profession. His pictures, in the main tending towards
symmetry and visual peace, possess inner rhythm and astute dynamism,
producing complex effects whilst dealing with simple matters".

His current work is intense with color, with traditional elements done
in a modern style. His work seems to be structured by three distinct
elements: strong texture, strange atmospheres and a personal interlacing
of spatial abstraction with silhouettes. His subjects sometimes are
non-defined which open up a range of potential interpretations. As famed
art critic Michael Barnett writes, "His work contributes to our own
understanding of ourselves as better human beings.with it we discover
another path to the realm of the fantastic which we all aspire to reach
- where art always leads us, this time at the hand of the great Choco."

CHOCO, a specialist in collagraph printmaking, will be working all month
at the Department of Art's John Henry Print Studio, producing several
collagraph prints. The public is invited to drop in and observe his work
in progress during the afternoons from 2-4:30.

An exhibition of his work will be in the John and June Allcott
Undergraduate Gallery from October 8-19.

A special 2-day workshop on collagraph printmaking is scheduled for
Friday, October 16 (for plate-making) and Friday, October 30 (for
printing) from 9-noon. Participation is limited to 12. Please contact
Beth Grabowski (beth.grabowski@unc.edu) to sign up.

Questions? Contact Lou Perez (perez@email.unc.edu) or Beatriz Riefkohl
(riefkohl@email.unc.edu) or Beth Grabowski (beth.grabowski@unc.edu)

Presidential Inaugural Menu - A Wandering Feast

2009-01-04T14:31:00.000-08:00

Inauguration Menu - A Wandering Feast: 919-683-1244
The foods on this menu are the Obama’s favorites, some are variations, others deconstructed.
$38 Per Person, Nine item menu, 20 person Minimum, 1 per category, set up and delivery no labor or service.
50% deposit is required with minimum 7 – 10 day notice to secure date.
A Wandering Feast promotes sustainable communities & hires Partners for Youth students.
GASTRONOMIC Note: we will advise for a well balanced menu. We will deliver your menu on platters for service. Any item listed that seems to be a pass Hors d’Houvres w/labor will be adjusted for buffet without labor.
We recommend the buffet approach to small plates, self service, High quality paper and colorful napkins in lieu of rentals.

The Presidential Inaugural Menu: All ingredients are sustainably produced where possible.

I. Obama Chili in (or with) Pacific Rim Soup Spoons topped with Sour Cream or, *Chili Natchitoches (traditional southern pastry w/Chili Obama – requires baking)

II. Guacamole w/Tortillas or Tortilla Chips or, *"Pupus" (Hawaiian appetizers) – this counts as three items (think food groups), pick three: 1. Hawaii Chicken and Pineapple Sate 2. Roasted Onion and Macadamia Hummus 3. Shrimp Ono Nui with Teriyaki-Coconut-Pineapple Relish 4. Baby Back Spare Ribs w/Hawaiian glaze (add $2.00)

III. Kona Kampachi (Yellow Tail) ceviche in endive (add $2.00 and market) Or, Tuna Croustade (Tuna with Cornichon) Tatar sauce or, *Salmon or Tilapia Mtuza Wa Samaki (Kenyan Curried fish) over Greens (Sukuma Wiki)

IV. Shrimp and Grits (scallion grits stuffed Shrimp) Or, Shrimp & MAC Cheese Fondue with Sun dried Tomato and Crocottes (a baked dish) Or, Mini Maryland Blue Crab Cakes with caper Sauce or, *Shrimp with Sun dried Tomato-slivered Roast Garlic Marmalade

V. Herb-crusted grass-fed Tenderloin with Potato Cakes or, *Maui Beef Filet with Forest mushroom sauce served w/ goat cheese mashed potatoes Or, Roast Tenderloin of Beef TexMex red chili sauce

VI. *A Display of Fresh breads, Tortillas and Dinner Rolls

VII. *Ugali-Tamales in Banana Leaf w/Chicken (Ugali is the Kenyan national dish – African Polenta) Or, Chicken-Pineapple Sate Hawaii or, Goat with tortillas and salsa (available at market)

VIII. *Organic Broccoli and Roasted Vegetables (a medley of roasted and caramelized vegetables) w/dipping sauce Or, Carrot-broccoli Mousse or, Broccoli & Four Cheese “Chicago” thin crust pizza

IX. *Lattice Apple Pie and Peach cobbler a la mode (vanilla ice cream and toasted Almond slivers) Or, Hawaiian chocolate shells with coconut sorbet and Flan or, Assorted Sweets AWF

X. Kenyan coffee and Nicorettes (obviously we cannot serve these but we liked the idea)

Yellowtail is a member of the Amberjack family - an Obama favorite - Thanks Kelly from Kona Blue water our friends in Hawaii.
NOTE: Items with an asterisk are recommended
Labor (if desired) is dependant on guest count at $100 per person for 4 hours.
Rentals if required are additional and must be arranged in advance and billed direct.
Event Space – The Chameleon on Chapel Hill Road is available for your Inaugural event.

A Cuban Dinner in Chapel Hill by AWF

2008-09-29T11:03:00.000-07:00

Menu:

Hors d'ouvres:

Creole Shrimp Pan Cubano (sliced thin)

Frijoles Garbanzo y Plantanos

Buffet:

Cuban Chicken w/Achiote with Chimichirri

Habichuelas al Escabeche

Roasted Red and Sweet Potato With roasted spring onions

Mesclun Green salad with Feta, tomato, shaved zucchini

Tomato and Creole Caesar

Roast Salmon with Avocado, Olive Oil and Lime

Cilantro Pesto and Radishes (Aguacate y Salmon)

Pan Cubano with parsley butter

Flan Cafe Cubano

A Wandeing Feast

2008-09-24T12:09:00.000-07:00

Go to this web site for A Wandering Feast menus.

http://www.home.mindspring.com/~awanderingfeast/

An appetizer sample menu:

Cuban Oyster with Rum Vinaigrette

Salmon Sesame-Ginger with Garnish

Smoked Salmon on Pumpernickel

Smoked Salmon on Crisp Potato Galette

Smoked Bluefish on Toasted Brioche

Grilled Shrimp Sate’ with Roasted Garlic-Basil Aioli

Grilled Shrimp with Avocado Salad

Shrimp Spring rolls with Apricot Mustard

Shrimp Remoulade on Baguette Crouton

Scallop Ceviche with Avocado, Tomato and Cucumber (seasonal)

Scallop in a Sweet Potato Crust with Balsamic Vinaigrette

Stir Fried Seafood Medley with Black Beans in Wonton Crisp

Carolina Crab Cake with Cucumber Dill & Caper

Soft Shell Crab sandwich with Capered Mayonnaise

Tuna Skewer with Fresh Wasabi and Pickled Ginger

Salmon Tartare Provencal with Basil

Seafood Salad on Black Bread Toast with Basil Aioli

Assorted Sushi: Tuna, Salmon, Shrimp, Pickled Eggplant, California Roll

Vegetable:

Crispy Vegetable Spring Rolls with Apricot Mustard

Roasted & Grilled Vegetables Crudités

Crostini of Truffle Oil Caramelized Vidalia Onion

Vegetable Potstickers with Tamari Sauce

Sourdough Bruschetta with Goat Cheese, Oven Roasted Tomato & Olive

Assorted Filo Turnovers

Filo with Goat Cheese and Ratatouille

Spanekopita

Eggplant Caviar with Oven-Dried Tomato Focaccia

Assorted Vegetarian Sushi: Eggplant, Mushroom, Onion Crisp, Carrot and pickled Daikon, Zucchini and Carrot, with Wasabi and Pickled Ginger

Eggplant and Sun-Dried Tomato Caponata on House Made Focaccia

Hummus with Fresh Italian Parsley & Shallots on Taro Chip

Sun Dried Tomato Hummus

Marinated Wild Mushroom with Truffle in Grilled Polenta Cake

Wild Mushroom Galette with Sun-Dried Tomato and Rosemary

Sweet Potato Potsticker with Carrot Ginger Mustard

Figs Stuffed with Herbed Chevre

Baked Artichoke and Pimento Cheese on Black Bread

September 24, 2008 11:56:00 AM PDT

Global Hunger and Food Security

2008-09-22T13:38:00.000-07:00

Global Hunger and Food Security

and www.neemtree.org
We can ask this question because we are a Global Community and it is responsible to inquire. I am certain of reply and that will be that we give enormous amounts of AID through USAID in humanitarian aid and chemical inputs, Genetically Modified Organisms (GMO) plants and seed stock (without acknowledgement it is GMO) that only weaken the food security of the nations we wish to help.
What we must do (and are doing at neemtree.org ) is seek to empower those individuals in countries by developing sustainable processes that enable them to reach levels of self sufficiency and attain eventual self reliance. That is the answer to global poverty, creation of a sustainable system that is on-going, not one of dependence that is a form of corporate colonialism. Helping feed in immediate circumstance is great but it must be augmented by systems that create infrastructures. If we do not seek these systems the global community will never reach food security because temporary handouts of food are just that, temporary and will never meet the growing demand and population growth. If we keep people in a cycle they will never get out of it.
This does not address our propensity to also promote bio-diesel fuel. That is something that will cause or create starvation at enormous levels as we outsource to emerging economies and promote growth of corn for our cars instead of food for people. If you want to see real hunger, if you want to see some very serious wars and civil unrest; wait until countries grow food for us to drive.
Jeff Ensminger

PETITION TO SAVE 804/806 Jackson St Homes

2008-07-14T04:51:00.000-07:00

The petition

http://www.ipetitions.com/petition/savejacksonsthomes/index.html

Healthy Start Public Education Inc. has publicly expressed intent to demolish two contributing historic structures/homes at 804/806 Jackson St in Morehead Hill State & National Historic District in an effort to expand further into the Morehead Hill Neighborhood. This action is contrary to the positive development in Durham, the intent of establishing the historic district and prevention of encroachment into historically significant areas by commercial enterprise.
By signing this petition you object to this demolition in strong opposition to the action.

Additional information can be found on endangereddurham blog

CHAMELEON an Event Rental Space in Durham

2008-02-17T12:59:00.000-08:00

CHAMELEON EVENT RENTAL – A COMMUNITY SPACE

Located at 2013 Chapel Hill Road, Durham, NC 27707 in the historic Broadway-Ward Grocery building at Lakewood Park 919-683-1244 (phone); 8 blocks from Duke, Downtown and ease of access from all points.
T

The Chameleon is a free span, redbrick building with a concrete floor, brick and plaster walls, 11' ceiling, andADA compliant restrooms. Gallery-style dimable track lights, professional stagewith lights, sound dampening panels, and warm colors make it one of Durham’smost flexible spaces for your special event or venue needs: parties, concerts,dances, dinners, fundraisers, lectures, classes or auctions.

The Chameleon is located at 2013 Chapel Hill Road, Durham,27707in the historic Broadway-Ward Grocery Building, across from theShoppes at Lakewood. The Chameleon is near Duke’s West Campus, with easy accessfrom Downtown Durham, 15-501 Business, and all of Southwest Central Durham.

The entire Chameleon area is 80' x40' with 2,200 sq. ft. of dining/venue space. The Chameleon has its own on-siteparking as well as overflow parking for larger events next door and across thestreet. A caterer’s staging area is equiped with refrigeration, commercialsinks and stainless counters. Paper products included.

Call 919-491-3480 for rates andavailability.

Broadway-Ward Hall

2,200 sq. ft. open space with support columns

•seats 75-100 (6 per table) using 12-16 5' rounds

•seats 96-128 (8 per table) using 12-16 5' rounds

•seats 150 at 25 6' rectangular tables, 6 per table

•seats 187 auditorium style

•Bar / Banquet maximum capacity 187

Commercial Caterer’s Staging Area

ideal for food set-up and service (no cooking)

Thrty-Seven On Premise Parking Spaces

additional parking available nearby

BYO Beer/Wine Permitted

sale of alcohol for non-profits only, withone-day ABC permit

(security officer required if alcohol ispresent)

In-House Rentals

billed separately from facility charges

• Chairs

- 120 white folding wooden wedding chairs

• Tables

- 10 5’ round tables

- miscellaneous rectangular tables

• Linens

- white polyester tablecloths

• Wooden Dance Floor

- 270 sq. ft. oak parquet

2006-11-19T21:09:00.000-08:00

www.neemtree.org
A Sustainable answer to HIV/AIDS, Malarial diseases (Dengue) - an answer to global health issues - organically
Natural Enviornmental Ecological management (N.E.E.M.) Organization