Sowing Awareness

For years now I have enjoyed working on many exciting projects where we raise funds as we raise awareness. Most times this involves long time spans as committees hammer out the details for an event. And each event has always been memorable and made money for the organization.

But last week I received an email from my friend Rebecca Hoffman of Past Perfect - a historic preservation consulting firm in Grand Rapids. She wrote, "We need a clever idea for fundraising - anything come to mind?"

I was very aware of the intent of the email as she has been working to save a portion of Garfield Park (public park) from being sold off to the Salvation Army who wish to build a Kroc Center. The center, a fitness and community space, would be a multimillion dollar gift to the city. Grand Rapids was selected over about 24 other cities for this gift, who are standing in line in case we screw up. But the deadline to secure this gift is fast approaching and the city is deeply divided on this matter.

The biggest problem has been that while it is a nice gift, it is the wrong location for many folks and for many reasons. Over the past few weeks the players have dug in the trenches for a long fight. The sad thing is the Kroc Center is in danger of being lost due to mishandling of this matter by some folks who have gotten off message. The Kroc Center is good for the community, but the location potentially opens up the real possibility of other public land ending up on the selling block. In a town with deep financial shortfalls, our city's vision is in danger of becoming equally short sited in solving issues of the checkbook.

It was all heading for a showdown this Tuesday. City Commissioners were being hounded by both sides in numerous meetings. Letters splash throughout the public editorial seciton of the newspaper. Even a recent article in the Grand Rapids Press had me wondering if maybe the Garfield Park location would be approved.

So Rebecca's email was asking me to help them and fast since the clock was winding down to Tuesday's showdown vote. I knew it was too little time to do anything traditional but I also understood the promotion of their dialogue was key in this urgent matter. Personally, I did not want to attend another wine and cheese party where a small group write checks. Been there, done that. I wanted real dialogue.

After a few minutes I wrote back, "I really cannot think of anything but this needs to happen fast. All I can think of is more along the lines of a fund raiser / publicity stunt, where neighbors set up a table, OUTSIDE, and just like a bake sale, sell off chunks of sod as people walk by."

"It gets the message out there that this piece of public park land is up for sale by the city and slows down the wheels of the commission who may become fearful of a complete revolt come election time. At the same time your cause make some cash - maybe not a lot of cash but I can guarantee every news media outlet will pick this up."

And they did.

Flash forward 24 hours after the Sod Sale to Friday where at a press conference called by the Salvation Army, they finally admitted that the Kroc family would not want the gift of this center to be placed in a location that would divide, not unite, a community. They were taking Garfield Park off the preferred location list.

So they will attempt to secure an extension to their deadline with the Kroc Foundation as they go back to the other three sites on their wish list. None of the other sites are public parkland or have any protest from the citizens of Grand Rapids.

In the end it is a noble gesture on the part of the Salvation Army to back down and not place it in Garfield Park. I would like to think in some small way, I may have helped make a difference in helping protect a public park.

And in a strange last twist, the Kroc's are the family that made billions off a little restaurant named McDonald's. Are the fitness centers they plan to build in many U.S. cities out of guilt or a true concern of health & fitness? A Big Mac is 560 calories with 270 of them assigned to fat. Hold the French Fries, Ronald!

Discuss amongst yourself.

To read up more on this matter, visit the city of Grand Rapids' information page.

Long Live Pasta!

As promised from time to time I want to share a few good recipes for those who love to entertain with friends.

Last week while at the gym I was moaning how much I missed making & eating fresh pasta.

For those of you just joining us, pasta has gotten a very bad rap over the past years. Many have tried to replace it with all sorts of additives to make it low carb friendly. But one bite of these concoctions and a napkin is quickly produced to expel their results.

Finally, it appears we have had some common sense knocked into our heads or in this case it took a nasty spill on Dr. Atkin's part to wake us all up to reality. Since we are all going to die anyway, let's eat real pasta from time to time in moderation.

Strolling out of the gym on that cold January morning, it was decided that making homemade ravioli would be the best comfort food. As a team effort we set out to create a nice batch of dough, savory fillings and of course a wonderful sauce to pour generously over the creation.

First up, Kristin and Michael were put to work on getting glasses filled and igniting our spirits for the long work ahead of us. To follow are the recipes used to create a wonderful night for all who attended this impromptu affair.


Fresh Pasta Dough
Mix 1 1/2 cups unbleached flour, 1 cup seminola and 1/2 teaspoon of salt in a large bowl. Dump mixture out on a wood surface and form a well in the middle of the flour. After whisking together 3 large eggs, 1 tablespoon of extra eirgin olive oil and 1 tablespoon of water in a bowl, pour mixture into the flour well. Knead the dough for a few minutes, it will become smooth and elastic. Cover the dough and rest for 1/2 hour.


Chicken & Pesto Filling
This one is a hard one to mess up since it really is about working with what you have around the house. I chose chicken since I had a full roasted breast already in the refrigerator. I chopped the breast into 1 inch pieces and placed in a food processor. Hitting pulse a few times it began to break down the chunks. Do not over pulse yet.

Adding to this chicken mixture is a generous helping of pesto, two cloves of garlic, a few pieces of roasted red pepper, extra virgin olive oil and some chopped spinach. Pulse this mixture until it appears the items have broken down to almost a paste like consistancy.

After add about a cup or so of grated parmesean cheese and pulse until it becomes dough like in its shape. If you need more oil, drizzle while pulsing the mixture. Cover and chill until ready to assemble the ravioli.


Sauce di Salerno
Vince really gets the "no frills" style of cooking, so much so that he and I argue often about food. And on many occasions I exclaim, "how can one be this laid back in their approach to cooking and still get anything?" I have learned it is wise not to argue too long with a Sicilian over food much less a tomato sauce?

Below is Vince's recipe for what I have coined as Sauce di Salerno.

1 pound sweet Italian sausage
1/2 large sweet onion, finely minced
2-3 cloves garlic
1 - 28 oz of tomato juice(left over from draining two cans of whole tomatoes)
2 - 15 oz cans of tomato puree
Extra virgin olive oil (EVOO)
kosher salt
fresh ground pepper
basil
oregano

"I began by removing sausage from their casings and place the sausage in a sauce pan on medium heat. As the sausage cooks, break it up into small bits and pieces (basically as small as you can get it without too much work). To get the most out of your sausage you need to let it brown not burn. When the sausage is sufficiently browned, remove from pan and set aside.

Drain off excess fat from pan and then add two tablespoons of EVOO, throw in the minced garlic. Turn heat up to medium high and stir the garlic until it starts to turn brown, then stir in the onions. Cook for a few minutes, then add the cooked sausage and finish cooking onions until transparent.

Pour into this mixture the tomato products and spices to taste. Always remember to go light on spices because the sauce will reduce concentrating their flavor. Place the lid firmly on top and let simmer for at least 1/2 hour. Cooking tomato sauces for too long can make them more acidic, but the meat usually balances this out." - Vince

The rest is quite simple and fun for all in attendance. Using a pasta machine (I like the Atlas), crank out the dough until you can start to see the shadow of your hand under the thin layer of pasta. Place the sheets on the counter, add filling and then cover and cut into the ravioli shapes desired. If you have a lot of pasta to make for your guests, place the fresh ravioli on a tray and put in the freezer until ready to cook up a batch.

Simply when ready drop the ravioli in salted boiling water, cook a few minutes and then serve hot.

And what did the Commissioner do? Besides rolling up her sleeves with her beau Jon to stuff the pasta, she brought the wine and entertained us with stories of her first few weeks on the job at City Hall.

Cheers!
- Tommy

It's All Greek....er..German 2 Me.

Last year a friend of mine started a wonderful blog devoted to exhibiting her images. Over the past few months as I have seen her images be posted at sandig.blogspot.com, I have dropped jaw versus the normal dropping of something else common among internet folks.

Her work is simply refreshing. I really do enjoy what she has to share on her blog. They often say in the art world that someone is a "painter's painter." Well, Sandi is often the object of my admiration. She inspires me.

This month she has been published by a German arts magazine. I am so happy and proud of her.

Please visit her space and then check out her images at http://www.balkon-garten.de/

*Good Job, Sandi! - Tommy

" They Said What? "

As a rule I think it is best if one uses their blog to convey their own words to express oneself.

But recently while on the L.A. Gossip Rag, Defamer, I could not resist taking a junk chunk of text and what they had to say about Steve Jobs of Apple. It seems he is packing much more than just a nice iPod these days.

"If Hollywood really isn’t much more than a constant dick-measuring contest, the strategic mailing address label placement on the cover of the latest BusinessWeek should make anyone think twice before lining up against new Disney Superman Steve Jobs and slapping his manhood down on the table. Subscribers to the magazine might expect that once they peel off the label, they’ll merely uncover the rest of Jobs’ partially obscured leg; in actuality, the sticker actually hides a cartoon of CEO Robert Iger, wearing nothing but a ball gag, a pair of mouse ears, and an expression of terror as he cowers before the man who’ll probably take his job in a couple of years."

Link: Steve Jobs Is Packing More Than An iPod

Sowing The Seeds

A few years ago I read a very mediocre book that I could not put down, All Over Creation. It was not the best book but it raised a lot of questions about what is happening to our crops as genetic creations begin to take hold and corporations begin to file patents on these new varieties.

Yes, life can now secure a patent with the U. S. government.

And while the book did seem to drag on a few hundred pages too long, on the back pages the author listed sources that inspired and supported her research. I was able to glean a few choice bits of knowledge as this work of fiction became a work of horror when one considers the reality behind this novel.

One strong inspiring area was the subject of seeds and the California seed bank of J L Hudson - who over the years has stood up to the big guys by fighting hard to preserve strains of seed as old as time. So I took a chance last year and purchased a round of seeds to place in my garden. I must say I was not disappointed by the amazing crop these seeds produced.

To those who saw my garden last year, you know what I am talking about when I say this seed bank is one of the best in the world since it pulls all it's seeds from the entire planet.

So today I want to feature a low-tech web site one can visit when considering upcoming garden needs this year. Each seed packet is typed by hand adding to the charm and organic nature of the entire experience. This charm was unexpected and wonderful.

I swear the beefsteak Black From Tula tomato is the best you will ever taste....and the most beautiful in color.


Link: J L Hudson Seedsman