Notes of and on The Evergreen Food Coalition (EFC), November 30th 2011.
Taken By David Yeazel.
We started preliminary chatter by passing around a folder of information from the Food Justice Conference in Oakland.
Zoe Called the meeting into order.
James Hibbs
Zoe Neiman
Jessica Honiker
Michael Sean-Jones
Austin Nolan- Visitor from FNB [Food Not Bombs, an Olympia community organization]
Kaitlin Fate
Jess Tevik
Morgan Piffner
David Yeazel
Zoe-Any announcements? I do. We have a potluck, it is on Sunday the 4th, however, Slow Foods has their meeting at that time, and maybe we will combine our meeting potluck with them. This seems likely, and Eco-Ag’ers* will be there and could be very beneficial for all of us. We could wait after to work with the cookbook and other issues specific to the EFC.
Zoe brought coconut balls to the table.
Austin- FNB has not come up with dates yet but if we come up with dates it would be beneficial.
Cooking on the campus is one of the idea’s, in the Longhouse kitchen. Framed as a workshop that would be working with FNB’s and as a workshop about how to create food resources and food soundness, creation, and how the FNB’s works. FNB will talk with some higher ups about how to have a more solid idea about this.
Zoe-We will be meeting next week for sure.
Zoe- Should we talk about our mission and vision for next quarter?
So what we should do-Michael mentions we should have a survey
James notes that while we have talked about the survey, we haven’t implemented it.
Jessica has said a bit about how we haven’t really set a date in the past, and now we can set that.
Zoe-Budget can be set during the next week if you have the time. That would be very reasonable, says a few others. Next week isn’t a bad week is murmured all around.
Zoe- It would help to devote a week meeting to what we have accomplished and what, in the future, we want to accomplish. We have a pretty good base group of members, so we can have a more established goal set. More focus. We just finished a SLAR and handed it in.
The cookbook was universally agreed upon as a good goal.
Zoe- So can we devote the next meeting to deciding on what we will accomplish?
Jess-We should establish timelines specific to goals and people in roles.
Kaitlin- Personally responsible to what you find important.
Zoe-What I want to devote next meeting to is solidifying our mission and an action plan and talk about the group structure. What projects to take on and something that might help would be working with the Eco-Ag class* next quarter on the Real Food Challenge.
Zoe-As to the Real Food Challenge, the Calculator assessment is important to have done annually and establish the working group and instituting an action plan. It should be somewhat student driven and we are representing those interests. Something helpful that the RFC has put out is a paper with ideas as to how the groups can be responsible to committing to the RFC. It is called the Best Practices for Campus Food Systems.
Caitlyn- This could be a great way of doing things to get survey information.
Zoe-The real food challenge that Aramark signed up for was signed up for by the current farm manager of the organic farm and was previously the sustainability coordinator for Aramark.
James-We have a new blog blogs.evergreen.edu/campusfoodcoalition
James and Caitlyn have joined the media team.
We then debated what to call Zoe’s Vegan Almond Gluten-free Fire balls.
The Survey time to meet is on Monday but sometime to get lunch, 2-4 pm, in the chairs between here and the eggplant.
The Budgeting committee wants to meet after next meeting. This will also help with deciding what we would want to do.
The Slow Raptors is a good name for something.[Possibly a band]
Closing statements?
Zoe- I really really appreciate you guys.
Things made for food
Butternut squash sage scones.
Two soups-Lebanese vegetable soup with red lentils, and a soup of the Mollie Katzen Moosewood Cookbook,with Coriander, Garbanzo.
Pie-Glutenfree Walnut crust Apple Pear cranberry.
Purple Kale Salad, with dumpster-ed pine nuts [dumpster diving prize in their packagin], w/sheep feta.
Minnesota style Jello w/fruits and marshmallow, layer of sour cream, and jello.
Cream of Mushroom Soup.[with stock made mostly of dark beer]
Apple Crisp.
Green bean and beet saladicious, roasted apples pears and ginger.
A birthday pie, orange curd with graham cracker crust and the cranberries of awesomeness.[cranberry sauce as a thin layer on top of the orange curd, sometimes squirted onto the orange curd in a lattice]
*Students in “Ecological Agriculture: Developing a Local, Sustainable Food System” Course description is here –>www.evergreen.edu/catalog/2011-12/programs/ecologicalagriculturedevelopingalocalsustainablefoodsystem-7994