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.

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.
Sunday, September 25th, 2011 — Voices of Angels

The FitHs are coming FatHst and Furious these days!

The last FitH was delightful with Bert and Lois Muhly holding us spellbound with stories of a life well-lived aiding Nicaragua, Guatemala and Honduras. Prompted by Betsy McNair as mistress of ceremonies, 14 people told what brought them to Santa Cruz. What amazing histories they were! Plus we raised $414 for the work of the Friendship Office of the Americas, to assist with their Commission of Truth in Honduras. Thank you all!

Visit the web site

On Sunday the 25th at 4:00 we'll be having the last of our outdoor events for the fall-winter season. We'll revisit the Voices of Angels project in Jos, Nigeria, for which we raised $700 and donated several used laptops on April 18, 2010. Shannon and John Frediani will be on hand to tell us about the first computer lab and virtual library ever installed in a Nigerian high school. Our own Betty Devalcourt will also tell about her trip to the project.

VoicesofAngels – Nigeria Project


http://www.youtube.com/watch?v=3a08OgnTlw4

Discovery of a Continent

All of our recipes this week are from Discovery of a Continent: Foods, Flavors, and Inspirations from Africa by Marcus Samuelsson, chef of New York's Aquavit. I bought the cookbook at Starbucks where they donated $1 of the $17 price to UNICEF. Samuelsson comes from Ethiopia, and features their cuisine. Coincidentally my daughters and I just watched the film Black Gold which features Ethiopian coffee farmers trying to get a living wage for their coffee beans, which may be the finest in the world. In one particular scene they interview a bubbly new Starbucks manager gushing about how great Starbucks is, which then cuts to an emergency nutrition center weighing critically malnourished babies.

When the film came out in 2007 I went into Starbucks in Santa Cruz and LA with letters asking them to pay fair-trade wages to Ethiopia. I'm not sure if they did or if this $1 to UNICEF was their answer.

On to the food for Sunday the 25th at 4:00

  • Watermelon
    Watermelon is really a vegetable from a vine in southern Africa. Who knew?
    Watermelon
  • Bread dipped in Black Olive Oil or Duqqa
    Black Olive Oil is made with black olives, garlic, thyme and anchovies. Duqqa is made with pumpkin seeds, peanuts, sesame seeds, spices and mint. Check out this recipe in The Lonely Radish.
    http://thelonelyradish.com/2010/05/08/dukkah-and-its-umpteen-uses/
  • Green Salad with Hearts of Palm and Grilled Tamarind Salmon
    Lip-puckering tamarind cuts the richness of beautiful fresh salmon just caught in the Monterey Bay and donated by fisherwoman Tina.
    Green Salad with Hearts of Palm and Grilled Tamarind Salmon
  • Two-Alarm Pumpkin Chili
    A vegetarian stew featuring black-eyed peas, dark beer, yellow peppers, corn, pumpkin, tomatoes and espresso. Although this recipe and photo doesn't match, the website Wives with Knives was too good to pass up.
    http://www.wiveswithknives.net/2009/11/05/spicy-pumpkin-black-bean-chili-on-a-blustery-foodie-friday/
  • Roasted Turkey Legs with Chermoula and Citrus-Ginger Butter Sauce
    This is prepared like a confit and slow-cooked in herbs, citrus juice and spiced butter. Ours will look nothing like the photo below but next time I'll make this soy and five spice braised turkey from Gourmet Traveller.
    http://gourmettraveller.wordpress.com/2009/10/30/soy-and-five-spice-braised-turkey/
  • Chocolate Rum Cake with Cinnamon Whipped Cream
    Coffee, spices and buttermilk create this moist cake garnished with lightly-sweetened cream with vanilla-rum and cinnamon. Did you know there was a whole blog devoted to chocolate rum cakes? Me neither.
    http://chocolaterumcake.blogspot.com/search/label/Chocolate%20Rum%20Cake

Hope to see you there! Please RSVP.
Tereza

 

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