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.
fith_lcol_apple (51K) fith_lcol_chickens (15K) fith_lcol_girls (18K) fith_lcol_jars (19K) fith_lcol_limes (11K) fith_lcol_rabbit (16K) fith_lcol_strawberryshortca (15K)

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.


enabling the great reskilling through affordable small classes.

The Parent Network

how to raise giving kids in a taking world.


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


helping to make santa cruz into an edible oasis.
Friday, January 28th, 2011 — Haiti Creole Pig Restoration

FitH MitHsters and MitHus,

Thank you to everyone who helped us raise $100 for reforestation in Guatemala through Rights Action. Visit Site And a special thank you to Kim, who has stepped up to help us be more organized with our bookkeeping. Your money will be skedaddling off to the causes in no time!

This has been an exciting week. Thanks to the generous and beauteous Anna Cameron of Ladysmith Jams, I was invited to go half-hog. This is a lot like going whole hog, but with more help. On Wednesday I attended the pig slaughter in Aromas. This wasn't my first, but it was certainly my best-accessorized. Wayne Holman raises his pigs in their own orchard, and they are the best-kept swine in the Bay Area.

Here is Wayne "dressing" the pig, which seems more like undressing:

Wayne Holman dressing a pig

On Thursday Veronica and I went back to do the butchering, without photo ops, since the lovely and enthusiastic Betsy McNair of My Mexico Tours was missing. But on Friday's full day of sausage-making, Betsy photographed the spices in the Sweet and Spicy Italian:

Italian sweet and spicy herbs

Wayne and Anna making the Ginger-Sage Breakfast Patties:

Ginger Sage Patties

And Betsy herself with her hands in the Green Chorizo, a Diana Kennedy recipe with Diana herself answering Betsy's questions on the phone. The best photo of Betsy is with the bucket of blood for the sausages, but I'll let her save that for her blog.

Betsy making green chorizo

This menu is going to be a celebration of our Full Moon pig. Because these dishes need to be cooked and served hot, I'll have some available to-go at 5 but have the sit-down dinner at 6:30. I'll also have a few quarts of concentrated chicken broth available for anyone who would like to pick them up.

Our cause this week is restoring the Creole pig to Haiti through Grassroots International. We'll watch Haiti's Piggy Bank, narrated by one of my favorite authors, Edwidge Danticat.

Haiti's Piggy Bank

On to the food!

Please RSVP if having dinner here or picking dinner up!


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