Food in the 'Hood

Food in the Hood is a biweekly neighborhood dinner to raise funds for global charities.

617 Walnut Avenue
Santa Cruz, California

Click on the links below to view a slideshow from the fundraiser for:
El Andalon
Caravan for Cuba

Customers take whatever they want and donate whatever they want. All proceeds go to a different global charity each week. Ingredients are fair-trade and as local as possible, from the Farmer's Markets or backyards. Students from Santa Cruz High School sometimes help out, play ukuleles, or play with the baby chicks.

Are you Local to
Food in the Hood?
We welcome donations of:

» Backyard produce
» Baked goods
» Homemade food
» Preserves
» Canning jars
» Plants & seeds
» Plant containers & flats
» Scraps for chickens / rabbits

FitH partners WitH:

Wide World Partners

high school students raising awareness and funds for global causes.

UniverseCity

enabling the great reskilling through affordable small classes.

The Parent Network

how to raise giving kids in a taking world.

RetroMetro

artisans and entrepreneurs making the practical beautiful and the beautiful practical

Transition Santa Cruz

a catalyst for relocalization

Slow Money Santa Cruz

an investor co-op for a return to small-scale agriculture & industry.

Third Paradigm

A radio thinktank about community sovereignty and regenerative economics.
FRSC 101.1 FM
Sunday 1:30pm

GrowFoodPartyCrew

helping to make santa cruz into an edible oasis.

Friday, February 11th, 2011 — ANERA, a Palestinian relief organization

FitH Fri-babies are NOT crybabies,

...because we sent $200 to Grassroots International to restore the Creole pig. Willow Katz sent me some even more heartbreaking background on how they were destroyed in Haiti:

In today's issue of the Huffington Post, Laura Flynn, writer, activist and Board Member of the Aristide Foundation for Democracy, writes:

"In the 1980s, when the armed forces of Jean-Claude Duvalier's regime set about exterminating "Haiti's Creole pigs", they would come to Haiti's rural villages, seize all of the "pigs", pile them up, one on top of the other, in large pits and set fire to them, burning them alive.

A Haitian friend recounted this story to me this week. It was an image that she could not get out of her head since Jean-Claude Duvalier returned to Haiti. Because that's what it was like for her, to watch Duvalier be greeted like a dignitary at the Port-au-Prince airport, and then escorted to his hotel by UN military forces -- like being burned alive."

READ THE ENTIRE ARTICLE HERE: In Haiti, Reliving Duvalier, Waiting for Aristide

This Friday, if this glorious weather holds, we'll be back outside at 4:00 and staying there until dark or 6:00, whichever comes first.

Our hearts this week are with Egypt, as the Food Bin sign says. To show your support you can sign a petition from Avaaz to express your solidarity - already signed by over half a million people. With money, however, things are trickier since the government is already claiming that this revolution is instigated and funded by foreigners. The Egyptian revolution is also the most hopeful thing that's happened to Palestinians in decades. Their success could result in the opening of the Rafah crossing so that Palestinians could work, go to college, export goods, and buy food and materials to rebuild.

Our Valentine funds this week will go to Anera, a Middle-Eastern relief organization that operates in Gaza, because our hearts are always with the Palestinians.

To help you NOT buy slave-trade chocolate we'll be featuring fair-trade truffles and pink heart cookies for your sweetie or your sweet tooth. A new documentary called The Dark Side of Chocolate is available to borrow.

On to the food! for Friday, February 11th from 4pm until dark or 6pm, whichever comes first

Winter Salad with Roasted Beets and Citrus Reduction Dressing
Onion-y Onion Sourdough from Gardner
Rigatoni with Mushrooms I'd Never Heard Of
This is from a blog called Dinner: A Love Story. Their bumper stickers say "Make Dinner Not War." This is made with maitakes.
Dark Chocolate Truffles
These are from a blog called Food Loves Writing and a post called "Just What You Need".
Jimmy's Pink Cookies
If you missed out on these last year, they're the best! Just enough cherry in the cream cheese icing to "taste pink." From A Homemade Life by Molly Wizenberg.