Great Every Bite tip from Marci (Making Preserved Lemons)

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A few weekends ago, Every Bite participated in the inaugural Terry Avenue Saturday Market in the South Lake Union neighborhood of Seattle. We had someone stop by our tent, Marci, who gave us a great tip we wanted to share with you:

She said she uses lemons often (in water, recipes, etc.) and instead of composting the lemons, she puts them, cut side up, in a mason jar and sprinkles with kosher salt (couple of teaspoons). Then you can just seal up and leave on the kitchen counter. They are fine to leave on the counter because they are preserved, and nothing will grow in that environment, but if you would like to keep them in the refrigerator, they will keep for a year.

Then, just keep adding the lemons and salt on top until filled and let rest for a month before you start using them. Once you do you them, it’s the rind (not the juice or pulp) that is used in dishes. Just rinse off, peel away the rind and use in a variety of dishes, including grain salads, salad dressings, stews, pasta dishes, or, as Marci said she liked to do, just eat them straight out of the jar! So easy to make and so delicious!

Thanks for sharing Marci and feel free to respond to this post sharing other ideas and uses for preserved lemons!

C&K

 

Brand New Farmers Market-SLU area of Seattle!

We are very excited and honored to participate in the inaugural year of the Terry Avenue Saturday Market (“TASM”) in the South Lake Union area of downtown Seattle! It will be from 10 am to 3 pm every Saturday from now until September. This is great to have a new farmers market for this area of town.

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Here is a link to a great article about the new market:
TASM-recent article

And an exerpt from their facebook page:
“From the organizers of the Ballard Farmers Market and the Fremont Sunday Market, comes our latest sister market along the old brick streets of Terry Avenue with over 40 local vendors weekly.”

 

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We would love to see you there on Saturday to support local farmers and Every Bite!

xo
C & K

1st Anniversary of First Books

We can’t BELIEVE it was a year ago that we received the first advanced copies of Every Bite! It was beyond thrilling to reach our goal and be published authors, writing about something we believe in 150%.

Onward and upward to our next goals (namely, Every Bite 2.o)! Thank you all for your love, encouragement, and support.

xo

C & K

 

Dive: a Greenwood Meaningful Movie Event

Last week, we participated in a great event in the Greenwood neighborhood of Seattle, called “Meaningful Movies.” As the name states, these are movies shown that really mean something and try to bring a message or theme to our attention, so that we can then discuss together what we can do to help.

The movie is called “Dive”  (link below) and it is about a group of people who “dumpster dive” in the trash bins in LA-area supermarkets. After the film, we sat around and talked about what we could each do to reduce food waste; sharing a multitude of tips, information, and stories.

Here are a couple of notes/quotes we jotted down from the film that we wanted to share here with you:
We waste 3000 lbs of food a second.
“50% of food that’s grown up and is ready to be harvested never makes it to someone’s stomach.”
Of all the food waste going on, about 40% is in the households.
“Food is life. And it should never be wasted. Food is precious.”

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Movie Setup.

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Our table (complete with our new Ibook version on the left)!

 

Another interesting thing we found out during the movie/disscussion, was that Albertson’s was the first supermarket chain (and one of the firsts) to participate in a “Food Rescue” program. This program has now grown to include such giants as Walmart, SamsClub, and Target. This is a huge step forward in having food that they are going to throw out anyway (that is perfectly good) go to someone who really needs it. Way to go Albertson’s!

http://feedoc.org/HowWeWork/FoodPrograms/GroceryAndFoodRescue.aspx

We also met some great people from Seattle Tilth and Food not Bombs. Great groups and really nice people. We SOO want to take the Master Composter class!

http://www.amazon.com/Dive-Darren-Hoffman/dp/B00NK9JFI6/ref=sr_1_4?ie=UTF8&qid=1422411610&sr=8-4&keywords=dive+film

http://www.seattletilth.org/

http://foodnotbombs.net/

It was a very thought provoking, interesting event and we look forward to doing something like that again soon!

C&K

Recent Seattle Events for Every Bite

We recently did a variety of promotional events for Every Bite a few weeks ago (3 events in 4 days; on top of our main, regular jobs), and while they were all wonderful experiences, we were exhausted by the end!

One event was the Tom Douglas Cookbook Social in downtown Seattle. We really lucked into participating, as we found out about the event late, but were thrilled to be a part of it and had a great time! Here are some photos from that event:

 

A great time and a great venue. Looking forward to doing it again in 2015!

 

Enjoy Every Bite,
Carol & Karen

Thanksgiving and Upcoming Promotional Events

Karen and I would first like to wish all of you a very Happy Thanksgiving filled with family, friends, much love, and delicious food!

(a couple of my favorite Thanksgiving, fun cookies: Pilgrim Hats and Pumpkin Pie!)

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We have a couple of fantastic book promotion opportunities coming up this week after Thanksgiving and we are SUPER excited about them!

We are definitely most excited about our participation in the “Cookbook Social at the Palace Ballroom” on Tuesday, December 2nd, and sponsored by Tom Douglas Events. We are thrilled to have the opportunity to be at this event and cannot thank the lovely people there enough. There will be several authors there with tasty bites to share as well, so you should definitely stop by if you can. Here is the event link:

http://tomdouglas.com/calendar.php?calendar_id=498

And then on Friday, December 5th in the Arnold Building of main campus, we will be at the Fred Hutchinson Center Annual Winter Craft Fair from 9-3 (Karen will be there from 9-1), where we will be signing copies of Every Bite. If you or someone you knows works at the Hutch, be sure and stop by. It’s a great event where a portion of the proceeds go to the SCCA (Seattle Cancer Care Alliance) Patient Family Services Fund. Open to all , so if you work nearby or are a Hutch employee, come join us for some holiday cheer!

Hope you can make it to one of the events. We would love to see you and talk food!

Have a wonderful, safe holiday-
C & K

 

Great, Great Sunday!

We had a wonderful Sunday getting out and enjoying the beeee-u-ti-ful Seattle weather and getting the word out about Every Bite! We were first out in the sunshine (albeit bundled up and drinking copious amounts tea and coffee) at the West Seattle Farmers’ Market and then did an event at the West Seattle Thriftway (thank you SO much to Thriftway for their continued support).
We were so enthused and excited about people interested in doing what they can to reduce waste in the kitchen! What a fun day!

C & K

We Did It!

This was a blog post from our earlier wordpress.com website and I’m reposting here on our new site because it was such a happy occasion (originally posted 4/17/2014)!

 

It’s official! We’re PUBLISHED authors!

Authors Authors!

 

We received our complimentary and marketing copies earlier this week and the book looks wonderful! We’re really very please with how it turned out and feel that the whole piece truly represents us and what we were trying to accomplish when this idea first came about 3 years ago.

3 years you say?! We told you it had been a bit of a long process! We went back through our files, and here is a general breakdown of important goals and their timeframes:

Spring 2011– We first started talking about doing a cookbook together. It was after a cooking class one night and we were like “you know what we should do? a cookbook!”

October 2011– 1st draft of book proposal

January 2012– started contacting publishing houses

January 2013– signed a contract with Pegasus Publishers (imprint: Vanguard Press)

April 24, 2014– PUBLICATION!

Words truly cannot express just how much your support has meant to us. We truly couldn’t have done this without you all.

Much love,
C & K

“Food Waste: Why Almost Half Our Food is Never Eaten”

K found this really interesting piece from KCRW’s “To the Point” about food waste. It’s definitely worth taking the time to listen to this. We found it quite helpful and informative. The “food waste” discussion starts around the 8:30 mark:

KCRW’s “To the Point”: Food Waste- Why Almost Half Our Food is Never Eaten

Just a couple of points I jotted down while listening:

1. We’re wasting almost 40% of the food supply.2. 1 in 6 doesn’t have enough to eat.
3. The “sell by”, “enjoy by” “eat by” dates are about freshness (ie “peak flavor”); NOT safety.
4. “We have to grow for cosmetic perfection to make a sale, and so a lot of food gets lost because of that.” (Nick Papadapalous from Bloomfield Farms)
5. Approx 20% of the grown food never leaves the farm.
6. “Food is the #1 component of a landfill.” (Doug Rauch- former president of Trader Joe’s)

And, if you have the time, they mentioned this link to help clarify these dates on products that are confusing to most of us:

http://www.nrdc.org/food/expiration-dates.asp

C & K

Cookbook Status Update and Interesting Links

Hi everyone!

We just completed our 2nd round of editing for the cookbook manuscript! It’s been an intense couple of weeks to get that done, but now it’s off to the publisher again so they can work on the changes. Whew- now we get a little downtime!

In between editing, We’ve come across some interesting and just plain cool (video) food-associate links that we wanted to share. Enjoy!

What Those Food Expiration Labels Mean

And a fantastic piece about food waste:

Profiting from Food Waste is no Longer Just for Bin Divers

Don’t know what to do with all that leftover bread you have from a full loaf you just bought? America’s Test Kitchen helps you out:

Freezing Bread- from America’s Test Kitchen

And this is just flat cool (props to A for finding this!). The cucumber decoration is my favorite part:

[youtube=http://www.youtube.com/watch?v=RjWkO9A-Ckk]

 

Enjoy!
C