Cooking classes can be great fun, but they can also deliver the occasional moment of utter horror. It’s not the part where you butcher a chicken by yourself, though that isn’t exactly good times. It’s not the array of very sharp knives either. No, it’s the way that passionate amateur cooks and professional chefs are encouraged to toss any element of a meal that isn’t utterly perfect. Sure, aspiring star restaurateurs are also drilled about the merits of food economy — saving precious dollars by using everything you can in the kitchen — but if a piece of cauliflower is a bit too charred or a meat dish just a touch over-dry, eh, c’est la vie, out it goes.

I felt the same horror over the recent winter holidays. Mom made the traditional turkey, but she tossed the giblets. I was shocked; you can make and freeze a terrific turkey stock out of those giblets with very little effort. And it’s a great payoff. Freeze your rich turkey stock, save it for a cold, rainy day. When you need it, thaw the stock, add a little corn or carrot, a bit of leftover chicken or turkey, a handful of pasta or matzoh meal, et voila, a hot soup and a perfect cure for stubborn cold.

Wasting food always triggers a feeling of shock in me, no matter how small the loss. It reminds me, every time, that there are hungry people in my own town who could use that over-caramelized cauliflower or slightly dry roasted meat. Now, I hear that I’m not alone. I’ve learned there are many star chefs — perfectionists all — who, nonetheless have taken up the cause of hunger. Their cauliflower may be a perfect golden brown, but their cash is going toward assuring that no one goes without a nutritious meal, here or elsewhere.

Here are some examples of rockstar chefs who are taking on hunger:

* The chefs who participated in the The 27th Wine and Food Festival back in October — major food innovators like Thomas Keller of French Laundry — didn’t just share their talents with local foodies. The event benefitted LA Meals on Wheels, which, over the years, has received an estimated $15 million from its affiliation with the festival.

*   Top Chef’s Tom Colicchio may come off as tough, but he’s got a serious charitable streak, especially when it comes to hunger in America.

*   Jar restaurant’s Suzanne Tracht won her preliminary round of Top Chef Masters, assigning $10,000 for JFS/SOVA, which feeds thousands of needy men, women and children every month. Tracht has also raised money for SOVA through Jar itself, with a $500 per-plate dinner.

*   The “Two Hot Tamales” — Susan Feniger and Mary Sue Miliken — have worked to end hunger with Share Our Strength.

*   Speaking of Taste of a Nation LA, it also benefits the Share Our Strength cause, and it’s got a huge list of local restaurant sponsors. At the very top: Rising chef Ben Ford of local favorite Ford’s Filling Station. He’s the chair this year. And this is a real fundraiser, not just a foodie event with a bit of a charity attached. Since 1988, Taste of a Nation events, the nation’s largest culinary fundraising events, have raised over $70 million. And 100 percent of ticket sales to Taste events go toward anti-hunger, anti-poverty efforts.

*   And speaking of Ford, his commitment to ending hunger doesn’t end with Taste of a Nation LA. Ford also supports the local Farragut School Garden.  He’s helped them secure seed, dirt and other essentials. You can help Ford support the garden, too; when you pay the check at Ford’s restaurant you can also make a donation to the Farragut School Garden.

(excerpted from L.A. Now/LATimes)

More than 1 million low-income California children who receive for free or reduced-price school lunches do not get breakfast at school even though they would qualify, and about a fifth of the schools in the state do not even offer breakfast, according to two reports from the Food Research and Action Center.

California ranked 33rd in low-income-student participation in the School Breakfast Program for 2008-09, the same ranking it received a year earlier. In terms of the number of schools that offer breakfast, California’s ranking fell from 35th to 40th, the Washington-based group said.

In the 2008-09 school year, 8,756 schools that took part in the National School Lunch Program also offered breakfast, compared with 8,922 schools the previous year. Nationally, fewer than half of the eligible children receive breakfast at school, according to the reports released Monday.

In 2008-09, 8.8 million children took part in the breakfast program on an average day; the lunch program served 18.9 million children.

“The program is seriously underutilized,” center president James Weill said Monday.

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By Evangeline Heath

After watching Food Inc. and learning how big Agri-business has consumers by the brussels sprouts, my day spent volunteering with Garden School Foundation was a much needed ray of sunshine.

My husband and I pulled into the 24th Street Elementary School’s parking lot bright and early on Saturday morning not knowing what to expect. Located right alongside the Western Ave. exit on the notoriously traffic-laden 10 freeway in the West Adams district of Los Angeles, it certainly seemed like an unlikely place for a garden.

Walking onto the grounds, however, we soon found ourselves in a lush, green landscape. Classrooms surrounded a charming garden courtyard beneath a giant weeping willow. This was the school’s initial “test garden.” It’s now being used as an inter-curricular learning area. Two large banners boasted “Outdoor Classroom” and “Good Eats”.

Winding our way around the buildings, we came upon GSF’s flagship garden and were truly awe-struck. Three-quarters of an acre of verdant land, abundant with fresh herbs, vegetables and fruit trees. With the roar of I-10 in the background, this patch of green seemed miraculous. Instead of exhaust and pollution, we inhaled the scent of freshly laid hay, rosemary and honeysuckle.

Dr. Nat Zappia, an environmental historian specializing in Native California, and Director of GSF, greeted us with a warm smile and happily answered our multitude of questions. In 2003, LAUSD was going to lay down a fresh new coat of black asphalt in order to “beautify” the grounds. Classic. Second grade teacher Linda Slater and principal Yongpyo Grace Yoon, approached the community to see if they couldn’t think of something more imaginative and inspiring for the children than a concrete jungle. In short order, an enthusiastic group of parents and community members got together and GSF was born.

In 2005 GSF asked Nancy Goslee Power to draw up a plan that would fit all the needs of teachers, parents and students.  The garden is a testament to her outstanding work.  Here is just a sample of the wealth of learning experiences the garden provides:

• Cooking Curriculum: Volunteer chefs Jennie Cook and Gino Campagna lead two weekly “Slow Food Cooking” classes where students forage, prepare and cook their own food.
• Herb Project: Students grow herbs that they then sell to a local restaurant, Pitfire Pizza, developing skills in gardening, marketing, packaging and financial literacy.
• Science Garden: Standardized state science curriculum is integrated into garden-based lessons.
• Animal Habitat Workshop: Students learn the relationship between animal habitats, gardens and ecosystems.
• Yoga Workshop: Yoga in the garden!

Not only that, GSF has also started a Wild Food garden.  1/4 of an acre of the schoolyard is now devoted to edible native plants.  Lessons about food foraging and native Californian botany will also be worked into their school curriculum.

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Evangeline Heath is a foodie and sustainable living advocate. She blogs at www.farmapartment.com

Nina Corbett with final product, canned pears

By Evangeline Heath

As a native Angelino, I’m used to seeing trees sitting in yards pregnant with fruit that is never picked. Many home-owners don’t know what to do with all they produce and don’t have time harvest.  So the fruit dangles, like so many dusty Christmas ornaments, rotting away.

Food Forward is a new organization with a juicy idea to solve this problem. They organize “Fruit Picks” in residential neighborhoods and then donate the bounty to food banks.

They’ve collected over 60,649 pounds of fruit in 2009.  Beyond giving it to those in need, Food Forward is looking at other ways to preserve their produce.  Like canning.

On a Sunday afternoon, my husband and I were lucky enough to participate in Food Forward’s first canning workshop.  Kevin West of the savingtheseason.com and Nina Corbett of putsup.com were generous enough to donate their time and teach about twenty Food Forward volunteers the canning basics in the M.E.N.D Poverty kitchen in Pacoima.

M.E.N.D (Meeting Each Need With Dignity) is one of the largest poverty agencies in the Valley, serving over 368,969 people.

The canning process is straightforward and pleasing in its Zen-like repetition.  First peel the fruit, chop it, poach it, then heat the jars, fill them, seal them, boil them, cool them, and eventually eat them.

With 240 jars, 10 crates of pears, and 7 huge pots to work with, we split into groups and got to work. I grabbed a peeler with the dullest blade I’ve ever used and picked a pear to peel (say that three times fast).

Soon, everyone was moving apace: peelers, choppers, syrup makers, water boilers, timekeepers, jar washers, talkers, photographers, and jokers. We were a jolly group, buzzed with the easy camaraderie of folks who think spending a Sunday afternoon canning is a fun idea.

Volunteers working

My husband seemed to be having the best time, challenging anyone close by to try squeezing more pears into a jar than him. Needless to say, nobody could – for which he gave praise to many years of playing Tetris.

After a few hours, it was time to can the canning.  There was no official count, but I’d say we made about 50 jars of pear preserves which were all donated to M.E.N.D.  Not bad!  Plus, FF now has a small army of expert canners at the ready.

Afterwards, we were treated to a smorgasbord of Kevin and Nina’s gourmet preserves.  Kevin’s Fire-Roasted Peppers in Red Wine Vinegar (a recipe that is thankfully published on his blog) were transcendent.  Nina’s raspberry jam was about the best I’ve ever tasted.  Oh and the pickled okra – yum!

For those of you out there with fruit trees in your yards, Food Forward is always looking for new trees to harvest.  Contact Erica, the Property/Harvesting Coordinator at erica@foodforward.org.

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Evangeline Heath is a foodie and sustainable living advocate. She blogs at www.farmapartment.com

How innovative markets serve the needs of low-income customers

Toronto, Ontario - One method to make markets more accessible is to bring them closer to customers. That’s what a Toronto organization called FoodShare accomplished by setting up small produce stands called “Good Food Markets” in low-income neighborhoods throughout the city.

“Most of the farmers markets [in Toronto] are based in middle- and upper-income communities,” said Angela ElzingaCheng of FoodShare, adding that the cost of traveling across town to get fresh food is “very expensive for low-income communities.”

To reduce those costs, FoodShare launched the first Good Food Markets in 2005. That summer there were two locations. This year there are twelve.

A big key to FoodShare’s success has been community partnerships. The markets are located in neighborhood institutions like health clinics and community centers. FoodShare staff shows how to set up the stands and sell the produce, and the neighborhood partners organize the rest. It’s been a winning strategy for everyone involved.

St. Margaret’s-in-the-Pines Church hosts the East Scarborough Community Market, which includes a Good Food Market and stalls run by several neighborhood organizations.

“People are extremely excited to have this market atmosphere, and the market organizers are building relationships with people,” said ElzingaCheng. “The markets are doorways to other things. People start accessing other resources.”

The markets serve as vehicles for Placemaking in these community institutions, sparking new activity that draws people together. At St. Margaret’s-in-the-Pines Church, for instance, five community organizations have combined a Good Food Market with craft vendors, music, children’s activities, and booths for local organizations, creating a vibrant public space. Another partner, the Flemingdon Community Health Center, has used a Good Food Market as a venue to support five women embarking on prepared food and catering businesses, who sell their products at the market site.

ElzingaCheng believes the emphasis on public space at each market site is integral to its success. When FoodShare sets up a new Good Food Market, she shares Placemaking principles and expertise with the partner organizations that host it.

“When you look at the issue of food access,” she said, “the best way to address it is through culturally appropriate food, lower transportation costs, and vibrant public spaces.”

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CHICAGO (Reuters) – Hunger is spreading while the number of homeless families is increasing as a result of the recession and other factors, according to a report on Tuesday.

U.S.

The U.S. Conference of Mayors said cities reported a 26 percent jump in demand for hunger assistance over the past year, the largest average increase since 1991.

Middle-class families as well as the uninsured, elderly, working poor and homeless increasingly looked for help with hunger, which was mainly fueled by unemployment, high housing costs and low wages.

The 2009 report is based on a survey of 27 cities, including Boston, Chicago, Detroit, Los Angeles, Miami, Philadelphia and San Francisco, that comprise the group’s task force on hunger and homelessness.

Looking ahead to 2010, cities said they expect it will be difficult to meet increased demands for food due to the impact of state and local budget cuts, a decrease in grocery store donations and higher food costs.

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(Reporting by Karen Pierog; Editing by James Dalgleish)

Last night at a community-wide event in downtown Los Angeles, I sat down with an unlikely cast of dining partners including students of Para Los Niños Charter School and their families, colleagues from the Jewish Federation, members of the Chrysalis program, and other guests. We shared in the pure magic of an evening where Angelenos of all races, languages, and religions came together to celebrate Sukkot.

The event was the brainchild of Andrew Cushnir, Associate Executive Vice President of The Jewish Federation, in partnership with Gisselle Acevedo, President/CEO of Para Los Niños. The program included many distinguished guest speakers, but the highlight of the evening occurred when the 3rd and 4th graders from Para Los Ninos and Heschel Day School took the stage together and sang songs in English, Spanish, and Hebrew. Led by song leader Cindy Paley, the children were the expression of unity, hope and peace in our community. They sang from their hearts with their faces aglow.

I was surprised at how many emotions the event evoked in me. As part of the Fed Up With Hunger initiative, I felt joy and frustration, gratitude and guilt as I ate a healthy portion of fajitas, salad, and churros. While many of us eat what we want, whenever we want, with whomever we want, I was reminded yesterday of the harsh realities of hunger and poverty here in Los Angeles. 1 in 8 people, over 1 million Angelenos, face hunger every day!

But, I was also reminded of so many heroes in our community that fight this fight every day. And at the end of the evening, I felt hopeful.

Congratulations to the teachers of Para Los Niños and teachers everywhere, who continue to educate our children, nurture their souls, and feed their stomachs. Please think about volunteering and/or donating. Trust me when I tell you how worthwhile the experience of getting involved is. Last night, those kids gave my life meaning!