Food for Thought Film Fest

Food for Thought Film Fest

This is wonderful FREE event. I will be there as a volunteer. Please come and bring many people. I haven’t seen these movies yet, they look very interesting. Hope to see you there!

Naniola Productions presents the Third Annual
Food For Thought Film Festival April 11 & 18, 2009

Naniola Productions presents the annual Food For Thought Film Festival presenting films about our most important life sustaining resource; food. The purpose of the film festival is to educate the public on issues regarding our current food systems including modern food production, distribution and consumption, and their effects on our health, the environment, human rights, and local and global economies. The screenings are free to the public to encourage the maximum community attendance.

The 2009 Food For Thought Film Festival focuses on several crucial issues: access to clean food and water; human rights; local and sustainable agriculture; and the effects of policy on small American farmers.

The film program offers one full day of film screenings followed by post screening discussions led by Executive Producer of the Food For Thought Film Festival Martha Ma, along with invited filmmakers and other guest speakers. The goal of the discussions is to promote dialogue within the communities and to inspire action. Several local and national organizations working towards sustainable, clean, healthy food and fair access are invited to attend the event to provide information and support to community members who are interested in taking immediate action by providing resources.

This year we are focusing on actions we can take and how we can get involved in the movement for more sustainable agricultural production practices and access to clean water and food.

We are thrilled to partner with Action Center to End World Hunger who will host the event on April 11, 2009 at their beautiful space in Battery Park, NY. The venue will also provide information on how to get involved at your level of comfort at their Action Centers. To find out more about Mercy Corps please check out their website (www.mercycorps.org)

On April 18, 2009 the Columbia University Medical Center Office of Government and Community Affairs will graciously host a screening at their Alumni Auditorium in Washington Heights.

Featured Films:

Asparagus: Stalking the American Life
Eating Alaska
FLO

and more info at:
www.foodfilmfest.com

Chili or not Chili?

Chili or not Chili?

Chili or not chili?

Well, it might be disappointing to you but I will not enter the polemic of what is a “real” chili and what is not. Beans? no beans? If you are a purist just reading now!
This *chili* has beans, Korean black/purple beans. My Korean daughter-in-law’s mother send a shipment of this year’s crop. Called
Suh Ree Pae (서리패), these purple/black beans –with purple flesh- were harvested at a family farm. I was presented with a couple of pounds and I am very thankful to my Korean family. Their chestnut flavor and their buttery texture is exquisite. My daughter-in-law mixes them often with rice. I had no more rice in the house (don’t let the in-laws know that) but a pound of ground beef that needed to be cooked, so I decided to make a bean stew, sometimes called a *chili*. It turned out to be one of the best chilis I had –besides Pierre Joris‘ venison chili.

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Suh Ree Pae 서리패

This recipe is very simple & quick. Leftovers can be brought to work for lunch or can be frozen.One thing though, I like to reheat my beans in a double boiler. The microwave dry them up, I don’t like microwaves oven anyway and at this point I don’t even have one.

Recipe
(for 2 with leftovers)
1 lb Korean black beans(available at Korean Markets, but you can substitute for any kind of black beans)
1 large onion,
diced
2 diced carrots
1 lb grass fed ground beef
3 cloves of crushed garlic
1 or 2 tablespoons of Korean chili flakes (any chili powder can be used, I just wanted to stay in the Korean mode)
Salt to taste
Scallions for garnish

Soak your beans overnight. Cook them al dente and reserve.Coat a skillet with olive oil or duck fat under medium heat ( I still have some duck fat leftover from the Lovy Ducky ) .
Sauté the onions and the carrots. Add the ground beef and sauté thoroughly until the meat has rendered its moisture. Add the chili flakes, salt, beans and mix well.
Add a little water, but remember: your beans are almost cooked so they will not absorb much water. I put just enough to loosen up the ingredients, until the consistency is that of a very thick soup.
Simmer over low flame for 1 hours.
Serve with rice or homemade tortilla chips. That’s what I did; I fried the dough of the tortilla in peanut oil.


“Whisk! Don’t Churn!”

“Whisk! Don’t Churn!”

whiskcoverweb


I am very excited to announce the release of “Whisk! Don’t Churn!” my new cd with Michael Bisio. Correct me if I am wrong but I think this is the first recording that feature a duo for Crème Chantilly (whipped cream) and Double bass!
Our first CD concert release is this coming Thursday at Justin’s on Lark in Albany NY, where it was recorded live on November 20th 2008. We will perform material from the CD but also some new pieces. For more info on the CD click here. There will also be a New York City release at the Bowery Poetry Club Saturday May 16th 6PM.

nppainting

Drawing by NP from a series inspired by Henri Michaux. A poem by Henri Michaux is included in the CD.


Sprinkelée

Sprinkelée

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Sun spikes water
sharp reflections
froides étincelles
pas d’artifices
feux froids
élément ondulant
ocean body
corps océan
fée mer
effets de mère
elle la mer
lui l’océan
ne font pas d’enfants
dense liquide
son clapotis
mouillé
et sel invisible
plus près
sprinkelée
pierres nappées

NP- Coney Island-2/2009

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