Chicks in the City Returns to Oakhurst

This Save the Date is from the Oakhurst Community Garden Project. They offer some of the coolest classes on home gardening and farming, right here in the heart of the city.

The next Chicks in the City Class has been scheduled for May 3rd from 10-noon. Please let me know if you want me to hold a spot for you, but please hold off on paying at this time. We may be tying this class into an afternoon chicken coop tour and a special price may be available for both. More details to follow...
Sincerely,
Stephanie
Executive Director
(678) 642-4977

Unfortunately I think I'm booked that date, but if not I'll definitely try to attend this class because I would LOVE to have my own laying hens and my own hand-built coop! That's one of my big goals for 2008! See "A Few Words About Eggs" from December.

Help Save Georigia's Sustainable Agriculture Research

The following is a note from Georgia Organics. I encourage you all to be active in your eating by staying abreast of the politics that affect agriculture, thereby affecting the stuff that lands on your plate. Especially during this turbulent political climate where change is in the air, yet the machinations of the Old Guard are still running like a well oiled machine.

Funding at Risk for Georgia’s Sustainable Ag Research
March 10, 2008

In response to the fiscal year ‘09 budget, the Agricultural Research Service has proposed the closing of the J. Phil Campbell, Sr. Natural Resource Conservation Center located in Watkinsville, Georgia.

Scientists at the Campbell Center conduct critical research on management strategies for profitable and sustainable animal and crop production. Their work on cropping and grazing systems, water quality, and organic matter and nutrient management has been crucial to the success of sustainable producers in our region.

Letters from farmers and farm organizations are needed immediately urging the Senators and Representatives from Georgia to block the proposed elimination of this important program. In addition to the Center’s current funding level, representatives should be encouraged to increase funding for research on the organic and sustainable production practices needed to address the needs of the growing organic and sustainable community in Georgia.

Please respond by sending a letter to your representative and senators today, particularly those that serve on the House and Senate Agriculture Appropriations Subcommittees (Representative Jack Kinsgton and Senator Saxby Chambliss).

Not sure who your Representative is? Click here and enter your zip code.

********************************************************************

Address your letter to:

The Honorable Johnny Isakson, Senator ( Georgia)
United States Senate
120 Russell Senate Office Building
Washington, DC 20510
Tel: (202) 224-3643
Fax: (202) 228-0724

The Honorable Saxby Chambliss, Senator ( Georgia)
United States Senate
416 Russell Senate Office Building
Washington, DC 20510
Main: 202-224-3521
Fax: 202-224-0103

The Honorable Jack Kingston (Representing 1st District)
Ranking Minority Member, House Subcommittee on Appropriations - Agriculture, Rural Development, Food and Drug Administration, and Related Agencies
United States House of Representatives
2268 Rayburn House Office Building
Washington , DC 20510
Main: 202-2254-5831
Fax: 202-225-2269

The Honorable Sanford D. Bishop, (Representing 2 nd District)
United States House of Representatives
2429 Rayburn House Office Building
Washington DC 20515-1002
Phone- (202) 225-3631
Fax- (202) 225-2203

The Honorable Lynn A. Westmoreland (Representing 3rd District)
United States House of Representatives
1213 Longworth House Office Building
Washington, DC 20515
Phone: 202-225-5901
Fax: 202-225-2515

The Honorable Henry C. Johnson, (Representing 4th District)
United States House of Representatives
1133 Longworth House Office Bldg.
Washington, DC 20515
Phone: (202) 225-1605
Fax: (202) 226-0691

The Honorable John Lewis, (Representing 5th District)
United States House of Representatives
343 Cannon House Office Building
Washington , D.C. 20515
(202) 225-3801 Phone
(202) 225-0351 Fax

The Honorable Tom Price, (Representing 6th District)
United States House of Representatives
424 Cannon House Office Building
Phone: 202-225-4501
Fax: 202-225-4656

The Honorable John Linder, (Representing 7th District)
United States House of Representatives
1026 Longworth House Office Building
Washington, DC 20515-1007
Main: 202-225-4272
Fax: 202-225-4696

The Honorable Jim Marshall, (Representing 8th District)
United States House of Representatives
504 Cannon House Office Building
Washington, DC 20515
Phone: 202/225-6531
Fax: 202/225-3013

The Honorable Nathan Deal, (Representing 9th District)
United States House of Representatives
2133 Rayburn House Office Building
Washington, DC 20515-1009
Phone: (202) 225-5211
Fax: (202) 225-8272

The Honorable Paul C. Broun, (Representing 10th District)
United States House of Representatives
2104 Rayburn House Office Building
Washington, D.C. 20515
Phone: (202) 225-4101
Fax: (202) 226-0776

The Honorable Phil Gingrey, ( Representing 11th District)
United States House of Representatives
119 Cannon House Office Building
Washington, DC 20515
202-225-2931 (phone)
202-225-2944 (fax)

The Honorable John Barrow, (Representing 12th District)
United States House of Representatives
213 Cannon House Office Building
Washington, D.C. 20515
Phone: (202) 225-2823
Fax: (202) 226-3377

The Honorable David Scott, (Representing 13th District)
United States House of Representatives
417 Cannon House Office Building
Washington, DC 20515
ph: (202) 225-2939
fax: (202) 225-4628
Toll free: 1-877-762-8762

************************************

Georgia Organics is a member-supported, nonprofit organization working to integrate healthy, sustainable, and locally grown food into the lives of all Georgians. For more info, and to donate or become a member, visit georgiaorganics.org.

Georgia Organics, Inc., P.O. Box 8924, Atlanta, GA 31106, 678.702.0400

Roasted Chicken & Melted Tomato Bruchetta

These bruchetta made with roasted chicken, melted tomatoes and a crusty baguette were very well received at the Healthy Cooking 101: Healthy Cooking Techniques class that I lead today at Saint Philips AME Church. I wanted to post the recipe for those who attended the class and for anyone else looking for great use of leftover chicken (a common conundrum in more than my house, apparently).

Bruchetta is typically some grilled or toasted bread, in one form or another, topped with tasty morsels like tomatoes, olive tapenade, pesto with shrimp, or leftover bits of this and that. I think back in the 1980s bruchetta was one of the original "tapas" (small plates) that became so popular in restaurants (along with hummus and fried calamari). As food trends evolved and tapas became all the rage and more sophisticated, bruchetta has become somewhat mundane to those on the cutting edge of fancy faire.

However, I maintain that bruchetta is a form of "soul food" and as a starter to a large meal, an accompaniment with wine or even the focus of a light meal, bruchetta is quick, easy and resourceful (see comment about leftover chicken) that has myriad incarnations and never gets old. Few foods work better for a party at home or a heavy appetizer event because ANY topping on ANY kind of bread could loosely be interpreted as "bruchetta" so you're only limited by your imaginative use of ingredients and creative descriptions.

Speacial thanks to Dr. Hogan (Happy Birthday) and the Health Ministry at Saint Philip AME Church.

********************************************************************

This recipe makes enough bruchetta to for about 10 people as an appetizer or as part of a meal (perhaps with a salad) for about 5 people.

Roasted Chicken & Melted Tomato Bruchetta

1 baguette, cut into rounds
2 pints grape tomatoes, cut in half
3 cloves of garlic, minced
1/2 small onion, diced
1 1/2 cup extra virgin olive oil
salt & pepper to taste
4 chicken breast cutlets
1 pinch (or 1/8 tsp) each : ground cinnamon, cayenne pepper, onion powder, cumin
2 Tablespoons fresh oregano (or 1 Tbsp dried Italian blend)

1. Season chicken with cinnamon, cayenne pepper, onion powder and cumin. Bake in a 400 degree oven until done, about 10 minutes.
2. Meanwhile combine tomatoes, olive oil, garlic, onion, salt and pepper in a sauce pan over medium heat. Poach the tomatoes in the olive oil until the tomatoes release their juices and form a sauce.
3. When chicken is cooked through, allow it to cool enough to handle then shred or thinly slice the chicken. Add it to the tomato mixture along with the oregano and continue to poach for 5 minutes.
4. Arrange baguette slices on an ovenproof platter. Brush with olive oil and toast quickly in the oven. Generously spoon tomato and chicken mixture over the bread slices. Sprinkle with Parmesan cheese and fresh basil if desired and serve immediately.

This Just In: Life Chef Class Tomorrow!

Marketing is not my forte. If it were, you'd know about things I do well in advance and not the day before. Here's a prime example:

Tomorrow I'll be at St. Philip AME Church which is technically in Atlanta, although I'm not sure who drew that city boundary because everything else around the church is in Decatur for those who will Mapquest it, but I digress...

It's a big, wonderfully active church and Dr. Hogan who heads the Health Ministry has invited me to teach a Life Chef class on March 1 to kick off National Nutrition Month. I'm honored to offer Life Chef Healthy Cooking 101 and we'll focus on a few fat-free cooking methods such as simmering, steam-saute, and baking to prepare a menu which will include:

* Curried Chickpeas with Tomatoes & Spinach in a Coconut Broth
* Lemon & Garlic Kale
* Roasted Chicken & Melted Tomato Bruchetta
* Pound Cake with Strawberry Compote and Oat Crisp

There is a small fee for the class which will be from 10 a.m. to just about noon. For more information please contact the church at 404.371.0749.

If you miss this class, there will be following classes in April and May at St. Philip AME and I promise to be better about forward notice!