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, November 19th, 2010 — Saharawi Artist Fund

Hullo, my favorite FitHies

The more FitHs I do, the more I've become convinced of the power of serendipity. Somehow, the amount of food and the number of chairs always works out just right. Last week, I had miscalculated how much I could get done with the kids home from school and "helping." So Beth, the first to arrive, set to work stuffing the deviled eggs. Then John and Jenny took over libations, serving wine and limoncello. Erika assembled the salad while Wyatt crashed the girl-party upstairs. And John Sears made an exemplary water boy - underutilizing his considerable talents, but alas, we had no chickens to carve this time. Harriet, Sandra, and new FitHie Julie Boudreau made delightful dinner conversation, with Sandra freshly back with stories from her Renaissance travels. It was a perfect evening.

We also made a record $250 for Partners in Health to control the cholera outbreak. Veronica says that Haiti has rotten luck but I think there's something else rotten in Denmark - or in the septic tanks of the UN peacekeeping forces from Nepal, which flow into the river. This is where the cholera is said to have originated. As the death toll passed 1000 today, thousands of protesters tried to torch a UN compound. The unpopular UN forces are called the MINUSTAH. What an indignity - to suffer a devastating earthquake only to have your country militarized and infected with a deadly epidemic. UN out, Aristide in!

This week we're going to focus on another country with the misfortune to be in the news this week. Listeners to Democracy Now have been hearing about Western Sahara's indigenous people, the Sahrawi's. Morocco has occupied Western Sahara since 1975, in violation of a UN Security Council order for Morocco to withdraw and recognize Western Sahara's right to self-determination. The US blocked enforcement of the UN resolution and has given Morocco more aid than any other Arab nation except Egypt. Most of the Sahrawi's have been in refugee camps in nearby Algeria, some for their entire lives. In 1981 the Polisario, Western Sahara's government, was able to regain 85% of the country, but with US and French backing, Morocco now occupies 80%.

Last week Moroccan forces attacked a protesting refugee camp and arrested over 100 activists. They've been severely beaten in detention and tortured to exact confessions. It's not easy to figure out how to help them, but the organization I found is a UK arts and human rights nonprofit called Sandblast Arts. They empower the Sahrawi's to tell their own stories, promote their own culture, and earn a living through the arts. One of their events is the Saharamarathon, a fundraiser which draws athletes from around the world. Sandtracks are music produced by Sahrawi bands. But the particular project I'd like to support is the Sahrawi Artist Fund:

saharawigirls (24K)

Saharawi Artist Fund (SAF) — supporting art from the heart

Through SAF, we help strengthen the ability of the Saharawi refugees to express their voices and visions and earn an income through the arts. We raise funds for art workshops and capacity-building training in the camps and also for projects that preserve Saharawi cultural heritage and promote creative collaborations between Saharawis and artists worldwide. The fund exists to:
  • run workshops in the camps to teach Saharawis the skills to produce high quality and original artistic work and to earn an income from creative activities;
  • enable outstanding Saharawi talent to further their development through residencies and master classes and participation in international artistic and cultural platforms;
  • provide bursaries for aspiring Saharawi artists in the camps to pursue their creative ideas;
  • promote and showcase Saharawi arts.

They are working to build a professional recording studio in the refugee camp. Because this charity is in London, you can donate cash or go directly to their JustGive page, and forward the receipt so FitH can take credit!

On to the food! for Friday November 19th from 6:30 – 9:00

  • Roast Beet and Carrot Salad with Lemon-Mint Dressing
    Served on a bed of spinach, this promises a riot of color.
  • Pain Compleat
    A Gardner feat. This French sourdough is as close as the boy gets to white bread. Enjoy it while he's in an indulgent mood!
  • North African Roast Chicken Legs and Thighs with Raisins, Onions, Sweet Potatoes, Almonds, and Apricots
    Appropriately we're taking our Pescadero chickens and flying them into the spice zone. This dish has ginger, cumin, cinnamon, coriander, tumeric, paprika, and lemon too. It's served over Rice Pilaf with Lime Zest and Pine Nuts. Pilaf has a diplomatic tradition - it's a fine accompaniment to anything. Let's hope it smoothes over that this is really a Moroccan dish.
  • North African Chile Pepper Condiment
    This is a Tunisian version of harissa, not for the faint of heart.
    chilicondiment (23K)
  • Eggplant Chutney
    Similar to the brinsal blatjang of southern Africa, brought from Asia.
  • Date Butter Tart with Vanilla Ice Cream
    Made with Tootsie Dates from the Famer's Market and almond pate brisee.
  • Dried Plums Soaked in Tea, Orange Zest, Cardamom, and Brandy
    Other than a stewed camel dish called Mreifisa, the tea in this dessert was the closest thing I could find to a traditional Sahrawi dish. Miriem Hassan, the most famous Sahrawi singer, writes:
    "It is also a Sahrawi tradition to drink tea. The preparation of tea is a very philosophical issue. Three different tastes of tea are served: the first is bitter as life, the second is sweet as love and the third soft as death, and while sitting together in the 'jaima' (the tent) there is plenty of time to talk, exchanging news and stories or to sleep and dream after a long journey or a good meal in the warm atmosphere of family and friends."

Please RSVP if you'll be joining in our warm atmosphere of family and friends,


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