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WHAT IS
Community Supported Agriculture (CSA)?
REGISTER for CSA Harvest Share
SUMMER/FALL Delivery Schedule
WINTER/SPRING Delivery Schedule
WILD SALMON
NEWSLETTER ARCHIVE
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Sixth Street CSA-
Community Supported Agriculture
| October
1st, 2002 |
 Sixth
Street Coommunity Center Annual Appeal - Please Help!
For 25 years
Sixth Street Community Center has been committed to organizing
projects around basic needs for food, housing and education in
the LowerEast Side and East Village. This is our once-a-year appeal
for 2002 and it is urgent. We are currently faced with a large
financial deficit in running our programs as a result of a slowing
economy and consequent drop in foundation support. We are asking
all our friends and supporters to donateat least $25- that's just
$2 a month- to keep our programs alive. Please give more if you
can. All donations are tax-deductible. Your contributionsupports
the following:
Community Supported Agriculture- The current season is our largest
ever with over 60 households particpating. With the help of CSA
volunteers we were able to launch our website (sixthstreetcsa.org)
and continue publishing the CSA newsletter when our longtime farmer
Rich Sisti could not continue. But without Rich to organize the
deliveries and help with set-up, our work isgreater as we have
to enlist more Sixth Street staff in this effort. We arealso working
to reach out to more low-middle income households who can benefit
and expand choices avaialable to members for the 2003 season.
Seeds To Supper Prorgam- For six weeks this past summer the Program
provided stipends to 10 young people ages 15-18 who particpated
in a combimnation ofeducation and work expereince at Catalpa Ridge
Farm in New Jersey and LaPlaza Cultural Community Garden right
here in Loisaida. The teens planted avariety of crops and received
an introduction to organic farming andgardening. They also learned
about healthy food preparation through ourunique live food culinary
arts curriculum using fruits and vegetables fromparticpating farms.
SOS Food- Leading the effort in New York City to stop genetic
engineering,our food safety arm SOS Food organizes tablings and
actions to alert thepublic to this profound threat to agriculture
and health. This past June we organized a major three-day "Fast
Against GE Foods" at a local Food Emporium garnering hundreds
of signatures for petitions calling for banning or at least labeling
GE foods. Action meetings are held every Wednesday at 7:30pm at
the Community Center.
Please make your check or money order payable to Sixth Street
Community Center, 638 East 6th Street, New York, NY 10009. Thank
you for your invaluable support!
Howard Brandstein
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Cloned
Animals on Our Dinner Plates! How Is Our Health Affected?
By Cindy Berkoski
SOS Foods
October 1, 2002
If genes are
altered in the cloning process and there is a change in fat or protein
content of milk or meat, and these foods show up on our dinner plates,
how are we to know what the long term affects on our health is?
Could it be something worse than Mad Cows disease?
Maybe it could change the structure of our muscloskeletal system,
causing our muscles not to function properly?
Or, maybe these foods could change our hormonal system, causing
new psychological disorders?
We simply do not know!
The FDA is expected to issue guidelines early next year. We as consumers
need to demand that these altered foods to show up on our dinner
plates are clearly labeled! We should have a choice whether not
to by them!
Some people feel that these cloned animals are perfectly safe, but
we do not know what the long term affects will be.
(The below information is adapted from Future Foods From Cloned
Animals
by Barry Serafin.
ABCNews.com, September 26, 20002)
As soon as next year, milk from cloned cows and meat from cloned
cattle and pigs could start showing up on grocery shelves, but are
food products from cloned animals safe?
The answer in a recent report by the National Academy of Sciences
is: probably. But some questions persist and there is wide agreement
that studies are needed.
There are scores of cloned animals across the country and, as the
technology improves and becomes less expensive, their numbers could
grow considerably.
Why? Consider dairy farmer Greg Wiles of Williamsport, Md. His pride
and joy -- a top ranked Holstein dairy cow named Zita -- died last
year. But, before her death, Wiles had her cloned. Now, he has two
carbon copies of Zita and he can have more created indefinitely.
Wiles hopes the clones will be as productive as Zita, but otherwise,
he says they appear no different than the rest of his herd. "They
act, walk, eat just like any other cow that you see on a farm,"
he said
The report acknowledges that there have been no studies actually
comparing food products from cloned animals to those of non-cloned
animals. And, some new questions are being raised.
Genes Are Altered in the Cloning Process
Although cloned animals look alike, new research indicates that
a number of genes are altered in the cloning process. No one knows
what effect that might have on food safety.
Michael Hansen, a biologist with Consumers Union, says, "It's theoretically
possible & that there could be, through an unexpected pathway, some
kind of toxin produced," said Michael Hansen, a biologist with Consumers
Union, which publishes the magazine Consumer Reports .
Hallerman and others doubt that, saying the effects would probably
be more innocuous, such as a change in fat or protein content of
milk or meat.
The question is, are these affects innocuous?
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 This
weeks picks
Veggies:
Swiss chard, romaine lettuce, red leaf lettuce, green cabbage,
potatoes, arugula, peppers, eggplant, turnips, zucchini, mixed
winter squash.
Fruit: Pears,
apples, watermelon
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Eggplant
Spread
2 eggplants
2 cloves garlic, chopped
3 T lemon juice
2 T olive oil
2 T chopped parsley
salt and pepper
In a 425 degree oven roast the eggplants on a baking sheet for
about 40 minutes until they are soft. Let eggplants cool. After
the have cooled peel off the skins and chop up pulp removing large
clumps of seeds.
In a pan combine eggplant, garlic, lemon juice. Cook over medium
low heat for about 20 minutes until the mixture thickens. Let
the spread cool to room temperature. Stir in olive oil and season
with salt and pepper.
Colcannon
Cake
The word
'Colcannon' comes from the Irish word for white-headed cabbage.
1 1/2 lb potatoes, cooked and mashed with milk
1/2 head of green cabbage, shredded
1 onion, chopped
4 T butter
1 T olive oil
In a sautÈ pan fry the onion very gently in the butter until softened.
Then add the cabbage, coating them with all the buttery juices.
Heat through and then add the contents of the frying pan to the
hot mashed potato. Check for seasoning, this dish needs salt and
pepper.
In a non-stick frying pan heat the butter and oil. Add the potato
mixture, pushing down with a spatula to create a cake shape, the
pan should be kept hot, as this will ensure a crispy base. Shake
the pan to prevent it sticking, it will take 5-6 minutes to brown
on the bottom. To turn over the bubble, cover the pan with a plate
or baking tray, invert the pan so that the cake falls on to it.
Then slip it uncooked side down, back into the pan and repeat
the cooking process. Serve cut into wedges.
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