CULTIVATE: Connecting Community through Meals and Media

Last Wednesday night on one of the hottest days thus far this summer, I took a steamy, crowded subway ride from work in SoHo to South Brooklyn for an evening presented and co-organized by The Big Ceci and SIGNIFIED featuring Just Food, the Brooklyn Food Coalition, and the 718 Collective. The event, held in the basement of the Church of Gethsemane on a tree lined street in Park Slope, was a dinner by the 718 Collective, followed by the premier of SIGNIFIED’s second season episode featuring the 718 collective, an interactive presentation with Just Food and the Brooklyn Food Coalition, and a community recipe exchange.

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As a recent resident of Brooklyn (I moved here just a little under two years ago from Boston via Mexico City), the idea of cultivating community in a city as varied and expansive as New York can sometimes seem like a daunting task. I have tried to foster relationships with people who share common interests, and have worked to become invested in certain elements of my local community. For example I joined a social-justice focused CSA and take an active role in working towards making the CSA accessible to lower-income families. And I am pleased to find that through my efforts I have been able to feel that I not only live in Brooklyn, but that I have found a space to give back and invest in my community.

The feeling of having a distinct community where I have laid down my roots has always been an important element in finding happiness in my daily life. Finding that community here in Brooklyn has been difficult, but ultimately very rewarding. While I do feel secure and rewarded by the space I have made for myself here, I am aware of the general demographic of those with whom I spend the majority of my time. While I actively try to be open to meeting new people and work to interact with those from different backgrounds, it can be easy to slip into a space of 20-something artists, writers, and activists who live in Brooklyn, ride their bikes, brew kombucha, volunteer for various causes, and care to know who grows their food. While my friends and neighbors are rich in creativity, experience, and understanding, rarely do I feel that I truly step into the shoes of those with very different lifestyles from my own. But cultivating a varied community just to feel that I have a diversified friend group can also be problematic. So how does one truly work to connect with a community different from their own, without it feeling strained or disconnected?

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During the CULTIVATE dinner I had a great conversation explaining quinoa and kale to the man sitting to my left who had never seen the foods before, and who, in turn, regaled me with tales of his fledging rap career. After a screening of SIGNIFIED’s episode, everyone at the event joined together for an exercise by the Brooklyn Food Coalition about the school food program.  The children of Brooklyn are a community that surrounds me, but with whom I rarely interact. While I live across the street from a public school, I rarely find myself in conversation with anyone under the age of 18 for longer than a few sentences.

The exercise entailed a woman from the BFC who would give out a word or fact that everyone in the room was then asked to free-associate and to write down the first word that came to mind. We then walked around showing off our answers and briefly talking to each other about the phrases that we were inspired to put down. Terms like “school food” brought out negative association words like “yuck,” “fatty,” “heavy,” and  “too expensive.” The fact “The NYC public school system buys the second largest amount of food in the United States, after the U.S. Military” brought out thoughts like “capitalism,”  “schools, prisons, military,” and “buying power.” It was unfortunate that many of the associations she threw out  with school food terms were negative and depressing. When the fact was read— “One parent working in the school food system has the opportunity to affect hundreds of children,” more positive words began cropping up — “possibility,” “opportunity,” and “stand up.” Because children are a community that, by and large, do not have the ability to stand up and advocate for themselves, it is up to those who are older to support, educate, and advocate. So while there can be negative associations related to advocating for communities that may seem disparate from our own, and while I do not yet have children of my own, it is up to us who have have a voice and an understanding of the injustices of our food system to take a stand for them.

While the community of children in Brooklyn may seem far away from my daily life, in reality, they are just down the block. They are a part of my community and as a fortunate child who benefited from healthy school lunches in Oregon, and from the tireless work of my mother, it is my job to help cultivate positive associations with the school food system for this new community of mine.

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See more photos from the event here:
http://www.flickr.com/photos/nora_chovanec/sets/72157630259177140/detail/

Presenting CULTIVATE: Connecting Communities Through Meals and Media.

Hey people – Naomi here, and I’m writing with some exciting news. It’s been a little over a year since we started The Big Ceci, hoping to create a space on the blogosphere where we could bring together our love for food and our commitment to justice. It’s been a beautiful year, and I’ve been excited and inspired by how many people have contributed to this blog – it’s truly been a community effort.

So, yes, blogging has been good to us, and we look forward to continuing in our second year and beyond. But the one thing you can’t do on a food blog is…you guessed it, folks – EAT!

That’s why this week, The Big Ceci is making moves – stepping out of the Internet and into the neighborhood – to present our first-ever event: a dinner-discussion-screening-salon-experience called CULTIVATE: connecting communities through meals and media.

Get ready, y’all…because this is gonna be a fun one.

CULTIVATE is a collaboration with the fabulous queer documentary project SIGNIFIED (please do the Internet equivalent of running-not-walking to their website if you haven’t already seen it…you need to). During this interactive evening of food and media, we’ll eat a delicious meal prepared by the talented chefs of 718 Collective, discuss food justice work in Brooklyn with Just Food and The Brooklyn Food Coalition, swap stories and recipes across the table, and get to see the premiere of the latest SIGNIFIED episode.

If you’re not catching my drift, people, let me put it to you this way: if you care in any way about alternative media, food justice, Brooklyn, hot queer chefs, or just really delicious food, you will want to find a way to get your butt to our table on Wednesday, June 20.

Space is limited, so we strongly encourage you to buy tickets in advance here: http://www.brownpapertickets.com/event/252443

And of course, for more info, check out the Facebook event here and the Tumblr here.

We’ll see you at the table!

The Good, The Bad, and The Bubbly

During the last week of April I joyfully drove to Jersey to pick up Ryvka from the airport. She was returning from a 6 month stay in Bethlehem where she was doing research on the tourism industry (stay tuned for more on the political, economic, discursive, and environmental battles Israel wages on Palestinians under the guise of eco-tourism).  I wanted Ryvka to feel good coming back to the holy land of Brooklyn and I knew that a big part of that was going to be assuring her that good, fresh dairy exists here (even if not as prevalent or accessible as in the Middle East).  Luckily, there happened to be that very evening an Edible Manhattan and Edible Brooklyn event entitled “Good Dairy.” After letting her nap for a bit, I escorted her directly to the most appropriate homecoming ever.

Stocking up on some delicious dairy goodies at Edible’s Good Dairy event.

Now one might assume that this is a post about dairy. That would be a fair assumption. However, this is actually about seltzer- a beverage that I’m not very passionate about but is very dear to the hearts of many of my loved ones. How are we making this transition? Well…upon arrival at the Good Dairy event, the first vendors we encountered were the charming gentlemen behind Brooklyn Gin. They were enthusiastic about their small batch locally distilled spirit and so were we. We thoroughly enjoyed the on-the-spot carbonated cocktail they were serving featuring their citrusy liquor. However, Ryvka pointed out to all of us that the origin of the seltzer maker they were using sadly was not such a pure or locally-based process. SodaStream, an Israeli company producing a do-it-yourself, countertop seltzer and soda maker, has been marketing its wares as a “green alternative” to soda cans and bottles. But SodaStream’s main production site is in Mishor Edomim, a settlement and industrial zone in the occupied West Bank, on confiscated Palestinian land. The company is participating in the theft of Palestinian land and exploits Palestinian labor while selling its product with a “Made in Israel” label.

Our new Brooklyn Gin friends were shocked to hear about the oppressive system of production behind their seltzer maker and were really receptive to Ryvka’s suggestion that they find another way to make their cocktails that aligns more with their vision for quality on all levels (taste and process).

Ryvka, being the thorough lady that she is, followed up with an email just the other day. She was excited to discover that there is an alternative to SodaStream that matches the local pride of Brooklyn Gin- Gomberg Seltzer Works in Canarsie, Brooklyn! Gomberg Seltzer Works is the last remaining seltzer factory in NYC and Ronny Beberman is the Brooklyn Seltzer Man. He’s 63 years old and still drives a wooden slatted truck full of vintage glass bottles. You can watch “Seltzer Works,” a documentary film about Gomberg Seltzer, at Rooftop Films on July 17th, and you can read a brief and entertaining write-up of this old school seltzer making and delivering operation here: http://reclaimedhome.com/2010/07/01/brooklyn-seltzer-delivery-how-old-school-is-that/

So…getting into Gomberg Seltzer Works is a way to divest from the Israeli occupation of Palestinian land and invest in the traditional liquid culture of Brooklyn.

Speaking of tradition, liquid culture, and seltzer…while I was home in Cincinnati celebrating the 20th anniversary of my father being the rabbi of his synagogue, I made up a little summer spritzer cocktail to loosen us up before diving into the 600 person dinner (at which the CEO of SodaStream was a surprise performer, being a dear friend of my family’s and the high holiday cantor of our shul. Oh the complexity of the universe). I don’t remember exact measurements but here’s the gist of it:

The Roaring Twentieth

1 oz Cointreau

1 oz fresh squeezed lemon juice

1 generous bar spoon of mixed berry preserves

2-3 oz Sauvignon Blanc (or any available dry-ish white wine)

top off with seltzer

Shake all of the ingredients (except for the seltzer) with ice in a cocktail shaker. Then strain into a chilled wine or champagne glass and top with seltzer. Garnish with a lemon or lime twist. Then clink glasses and toast all to the people fighting the good fight to make food and drink not just delicious but ethical! L’chaim!