Hi friends!
It's been awhile, and for this, I apologize. School, while I claim to have mastered it, does take a toll on my dear blog's well being. So I'm back with brief news and updates.
1) Cooking class on Sept. 11 went really well -- a big thanks to all of you who attended! Suzie, the chef at Nibbles Academy, expressed interest in future classes, which I hope we can make (much) more focused on local, fresh foods. I'd really like to take the kids to the market somehow, or maybe show them the OMNI garden, which is right next door. (And hopefully I'll have learned how to use an electric mixer by then...old school, heh...)
2) Radio broadcast! Wow, it's been a long time. Check out http://www.kuaf.org/ozarksatlarge, and just search my name to listen. The amazing and supportive Jacqueline Froelich reports.
3) I was featured in the Food File a few weeks ago! Check out that feature here: http://thefoodfile.com/green-teen-entrepreneur-foodie-spotlight-with-serena-caffrey-of-green-food-solutions/2490.
4) I recently reconnected with a friend from the Farmer's Market in Fayetteville. Read all about his inspiring project here: http://www.arteengarden.com/
5) Today, I met with the Fayetteville Public Schools Food Director, Adam Simmons. He expressed interest in attending the Youth Summit (as described below) with me as to implement changes upon our return, and he even invited me to teach cooking classes through the school for kids and their parents about the importance of using fresh foods. Talk about exactly the opportunity I've been hoping for!
6) As briefly mentioned, I was accepted into the National Teen Leadership Team, and I plan to attend the Green Schools National Youth Summit. The conference is in Minneapolis, so I'm raising money for airfare. If you would like to donate, please email me at serena.caffrey@gmail.com. You would be directly encouraging the sustainability, social well-being, and efficiency of Fayetteville Public Schools. By attending the Summit, I will earn FHS national recognition and solidify Fayetteville's somewhat arbitrary green movement. Learn more about the Summit here: http://www.greenschoolsyouth.org/Youth_In_Action/The_Youth_Summit.html.
7) I've planted some fall crops and have been tending to the beds daily. Such therapy it is -- working in the soil. I walk down the rows barefoot, the damp earth beneath and in between my toes. In the evening light -- magic hour, says mum -- I go out with the camera and capture the nearly phosphorescent glow of the leaves. Photos to come.
Thanks, thanks for stopping by. I hope you get a chance to comment, subscribe, or email me your thoughts. Your feedback is so inspiring, and I thrive on an excited community. Hope to be back soon.
Best,
Serena
Showing posts with label Classes. Show all posts
Showing posts with label Classes. Show all posts
20100928
20100830
Childrens' Cooking Class
Upcoming cooking class at Nibbles Academy of Cooking! We need ten kids for the class to make. To register, please call 479.966.4499 or 479.601.6429. For more info about Nibbles Academy, visit nibblesacademyofcooking.com
12:00 PM - 2:00 PM
Saturday, September 11, 2010
Nibbles Academy of Cooking
3290 North Lee Ave
Fayetteville, AR
Join Fayetteville teen Serena Caffrey of Green Food Solutions to make pizza, pasta, and salad from scratch! Using fresh and local ingredients that are both tasty and healthy, students will be empowered to make nutritious decisions regarding their food. With hands-on activity carefully supervised by Chef Suzie Stephens, Nibbles Academy offers a safe and fun environment for kids. Ages 7-12. $25.
Hope to see you there!
12:00 PM - 2:00 PM
Saturday, September 11, 2010
Nibbles Academy of Cooking
3290 North Lee Ave
Fayetteville, AR
Join Fayetteville teen Serena Caffrey of Green Food Solutions to make pizza, pasta, and salad from scratch! Using fresh and local ingredients that are both tasty and healthy, students will be empowered to make nutritious decisions regarding their food. With hands-on activity carefully supervised by Chef Suzie Stephens, Nibbles Academy offers a safe and fun environment for kids. Ages 7-12. $25.
Hope to see you there!
20100818
Success
Hello, hello!
It's late, but I'm here to report on the Fayette Farmers' Market cooking demonstration I gave this morning. Usually, I would put it off until the morning until I can think more clearly, but I've a busy day tomorrow, and it will officially be the first official school night of the 2010-11 year.
If you refer to some earlier posts, you'll find a brief freak out somehow regarding my unpreparedness for the demo. Turns out, it wasn't too much of a problem! With a quick, last minute scramble (thanks to my family for helping me out), I made it to the square around 10:45. At first glance, I was disconcerted by the lack of people around the previous demonstrator's table. Ignoring this, however, I made my rounds to buy zucchini, eggs, and tomatoes for the creamy pasta I'd be making. (Here I'd like to thank dH Farm, Dickey Farm, Dripping Springs, and Marty's Produce for their contributions.)
Because of the steady but very sparse flow of people around the square, I wasn't sure how to officially begin. It reminded me painfully of setting out a tip jar before I sing -- there's just no graceful way to do it. I was saved, however, by two girls who I'd talked to previously. The older girl was eight, and her sister probably four. They said, "What are you making?" and so it began.
And with that, it went so smoothly. I've made the semolina pasta dough so many times from scratch that it wasn't at all an issue. The kids surrounding the table (yes, they were surrounding me! hoorah!) helped out here and there with measuring flour, stirring, etc. My friends, my lovely friends came out (some as pleasant surprise!) to lend their support. They and the kids drew in more people. Naturally, the crowd came and went, but I always had an audience. This, in itself, is an accomplishment.
I apologize for the lack of photos recently. A friend took some pictures at the demonstration and will hopefully lend them to the cause...
On a side note, August Gathering has been progressing throughout this week (see previous posts!). It's wonderfully stimulating and titillating to have so many like-minded, inclusive rule-breakers. That's a funny description, but a friend from Austin and I mentioned the term specifically in a conversation today. Something about this work is breaking the rules. We are pushing and setting new boundaries and standards and expectations for our economy, as well as ourselves. Right now we're a small force, but if we keep on pushing, we will cross bounds.
Even with the end of summer (and thus, the regular Summer of Solutions work), Green Food Solutions will continue throughout the year.
If you ever need an event (informally) catered, would like to host a cooking demonstration, or have specific cooking class inquiries, please email me at serena.caffrey@gmail.com. If you sign up to receive updates, I will send weekly emails with updates, upcoming events, and in-season recipes. Likewise, click the follow button in the right hand corner. If you don't have a google account (or even if you do), subscribe to this blog and view updates on your homepage.
Thank you always for your time and support. Perhaps someday I will be writing to more than just my three followers... If you exist out there, shoot me a comment! You don't have to be a user.
It's late, but I'm here to report on the Fayette Farmers' Market cooking demonstration I gave this morning. Usually, I would put it off until the morning until I can think more clearly, but I've a busy day tomorrow, and it will officially be the first official school night of the 2010-11 year.
If you refer to some earlier posts, you'll find a brief freak out somehow regarding my unpreparedness for the demo. Turns out, it wasn't too much of a problem! With a quick, last minute scramble (thanks to my family for helping me out), I made it to the square around 10:45. At first glance, I was disconcerted by the lack of people around the previous demonstrator's table. Ignoring this, however, I made my rounds to buy zucchini, eggs, and tomatoes for the creamy pasta I'd be making. (Here I'd like to thank dH Farm, Dickey Farm, Dripping Springs, and Marty's Produce for their contributions.)
Because of the steady but very sparse flow of people around the square, I wasn't sure how to officially begin. It reminded me painfully of setting out a tip jar before I sing -- there's just no graceful way to do it. I was saved, however, by two girls who I'd talked to previously. The older girl was eight, and her sister probably four. They said, "What are you making?" and so it began.
And with that, it went so smoothly. I've made the semolina pasta dough so many times from scratch that it wasn't at all an issue. The kids surrounding the table (yes, they were surrounding me! hoorah!) helped out here and there with measuring flour, stirring, etc. My friends, my lovely friends came out (some as pleasant surprise!) to lend their support. They and the kids drew in more people. Naturally, the crowd came and went, but I always had an audience. This, in itself, is an accomplishment.
I apologize for the lack of photos recently. A friend took some pictures at the demonstration and will hopefully lend them to the cause...
On a side note, August Gathering has been progressing throughout this week (see previous posts!). It's wonderfully stimulating and titillating to have so many like-minded, inclusive rule-breakers. That's a funny description, but a friend from Austin and I mentioned the term specifically in a conversation today. Something about this work is breaking the rules. We are pushing and setting new boundaries and standards and expectations for our economy, as well as ourselves. Right now we're a small force, but if we keep on pushing, we will cross bounds.
Even with the end of summer (and thus, the regular Summer of Solutions work), Green Food Solutions will continue throughout the year.
If you ever need an event (informally) catered, would like to host a cooking demonstration, or have specific cooking class inquiries, please email me at serena.caffrey@gmail.com. If you sign up to receive updates, I will send weekly emails with updates, upcoming events, and in-season recipes. Likewise, click the follow button in the right hand corner. If you don't have a google account (or even if you do), subscribe to this blog and view updates on your homepage.
Thank you always for your time and support. Perhaps someday I will be writing to more than just my three followers... If you exist out there, shoot me a comment! You don't have to be a user.
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