HDT to Host "Feast, Film, and Forum" Series
Happy Dancing Turtle and Northwoods Unitarian Universalists Fellowship will be hosting a free film and discussion series focused on food issues. The "Feast, Film & Forum
" series will begin on Thursday, March 6 and will go through the beginning of May. This series will highlight some of the concerns with food production, while showing alternatives, progressive solutions, and good works already in-progress.
The series will continue every other Thursday through May. Here's a highlight of what to expect:
- March 6: The Greenhorns Film - With Abbie & Luke Schramm from B&B FarmCo and Robyn & Lance Bragstad of Brakstad Green Acres.
- March 20: Local Foods Panel - With Jessie Borkenhagen and Sara Cooper from The Farm on St. Mathias out of Brainerd. More farmers are being lined up to speak as we get closer to the date.
- April 3: No More Toxic Taters - Transitioning to Sustainable Potato Production in MN w/ Pesticide Action Network. PAN is a group of committed small farmers, White Earth tribal members, parents & grandparents, and other rural residents who are concerned about pesticide drift from potato fields in central MN. They are working together to find a positive solution to this issue.
- April 17: Tales from the Hive Film - Local Beekeepers and representatives of the Xerces Society are being contacted to contribute to the panel discussion.
- May 1: The Health Dangers of Genetically Engineered Food and Their Coverup Film - Panelists are being lined up.
Each night will begin with a voluntary potluck dinner at 5:30. The show will get started at 6pm to allow plenty of time for discussion and questions afterwards, and remember that you can join us for free
. For more information on panelists and discussion topics, we will be updating our website
as soon as we know the details. There is a small writeup in the Brainerd Dispatch
Registration is not necessary, so come the night of the event with your favorite dish. See you then!
Back to Basics in Review
Below zero temperatures and blustery flurries couldn't keep the people from turning out in droves. Reaching the highest turnout since 2011 (keynote speaker, Winona LaDuke), Back to Basics 2014 reached nearly 200 hearty souls in search of best practices in sustainability. The event boasted 45 booths in the largest vendor area ever.
Keynote speaker Katy Smith spoke on the trend of kids being allowed more "screen time" than ever historically. Smith said a child in America is in front of a screen for 10 hours a day, on average. Also, she claimed that it would take a community, in addition to the hard work of parents, to help lower that number. But, she also highlighted the importance of letting a child explore, have free time, and be bored!
If you're interested in finding out more about the day, take a look at the short video recap
If you'd like to contact any of the presenters or have questions for them, you can find their information on the HDT website. Many presenters have given us their materials and slideshows from their workshops. Presentation materials can be found here and are being updated frequently.
Sunflower Sprout Salad
With this loooonnng and cold winter, finding a way to eat fresh greens can be difficult (if not impossible). However, one thing that you can grow easily in the warmth of your house are...sunflowers. Now, if you mention sunflowers, the first thing that may come to mind is the 7 foot tall shoot and the brilliant yellow petals; not a real indoor plant, right? Yet, the sprouts of the sunflower plant are quick and easy to grow and are downright tasty. Here's a great recipe that can utilize any freshly picked sprouts for your side salad. This recipe will have a nice sour flavor to complement any chicken dish. You may have to stop by the grocery store to pick up some of the other ingredients, but if you set up your sprouts correctly, you can have your very own freshly cut sprouts in as little as a week. Here's a quick video to show you how.
- 4 cups mesclun greens
- 2 handfuls of sunflower sprouts
- 1 cup sugar plum tomatoes, sliced in half
- 2 tablespoons olive oil
- 2 teaspoons lemon juice to flavor
- Immerse mesclun greens in bowl of water, then dry
- Immerse sprouts in bowl of water, pick out any remaining seed shells from sprouts, then dry
- Place greens, sprouts, tomatoes in a large salad bowl
- Drizzle with olive oil, then lemon juice
- Toss and serve