How To Save A Public Library: Make It A Seed Bank

Despite the cold and snow, some signs of spring are starting to break through in Colorado. The public library in the small town of Basalt is trying an experiment: In addition to borrowing books, residents can now check out seeds. In a corner of the library, Stephanie Syson and her 4-year-old daughter, Gray, are just finishing a book with a white rabbit on the cover. When Gray approaches the knee-high shelves filled with seed packets, she zeroes in on a pack labeled "rainbow carrots." "We just read two books with bunnies in them, so we've got bunnies on the brain," Syson says. Syson flips through a wicker bin labeled "carrots" and offers other varieties to Gray, like "atomic red" and "cosmic purple." Here's how it works: A library card gets you a packet of seeds. You then grow the fruits and vegetables, harvest the new seeds from the biggest and best, and return those seeds so the library can lend them out to others. Syson says tending a garden in Western Colorado can be frustrating. The dry climate, alkaline soils and short growing season keep many novices from starting. She'll take seeds from the plants that withstand pests and persevere through drought.

"If you save seed from those plants, already, in one generation, you will now be able to grow a plant that has those traits," Syson says. The seed packets are a novelty within the library's more mainstream collection of books, CDs and DVDs. The library's director, Barbara Milnor, says in the age of digital, downloadable books and magazines, the tangible seed packets are another way to draw people in. "You have to be fleet of foot if you're going to stay relevant, and that's what the big problem is with a lot of libraries, is relevancy," she says. Milnor says that while a library may seem like an odd location for a project like this, seeds and plants should be open to everyone. That makes a public library the perfect home for a seed collection. The American Library Association says there are at least a dozen similar programs throughout the country.

Back at the front desk, Syson and Gray place the rainbow carrot seed packets on the counter. Syson says the library has always been a place for her daughter to learn. The seeds just add another lesson. "For her to see a little pot of dirt and to plant a seed into it, and then 30 days later being able to eat something from it is really exciting for her," she says. "She really enjoys seeing that whole process." A process that now includes a trip to the local library.

Listen to the story on NPR here: http://www.npr.org/blogs/thesalt/2013/02/02/170846948/how-to-save-a-public-library-make-it-a-seed-bank

The evolution of Christmas traditions in Connecticut

My mother recently became a member of the Colonial Dames Society, and as such she invited me to be her guest at the Webb-Deane-Stevens Holiday Preview Party, a series of historic homes which have been run by the society since the 1950's. Each home featured live music, appetizers and wine. We began by touring the Silas Deane House. The home was built circa 1770, and due to the lingering Puritanial customs in New England they did not celebrate Christmas, but rather prepared for New Years's Day Calling. This tradition was when promiment gentlemen of the community would call on the lady of the household and was additionally a time for outstanding debts to be paid to families. Individuals were invited over and would meet privately with the head of the house to settle accounts, or make a resolution to do so in the New Year.   

Mrs. Deane welcoming guests to her home.

We also took time to tour the kitchen, upper bedrooms (those beds were certainly small and uncomfortable looking!) and to enjoy a glass of wine while we strolled through.

Next we traipsed back out into the cold winter night to the Isaac Stevens House. This museum was decorated to show the holiday celebrations of the middle-class from the early to mid-1800s, recognizable as many of the Christmas traditions known today in New England. My favorite was what awaited us in the best parlor. The room was laden down with historically accurate treats and fancy. I admit, it did make me yearn to have been able to attend a Christmas party in the 1860's.

I would have wanted to be a guest, certainly. Working in a kitchen from that time to prepare of that food is another story entirely.

The last house that we visited was the Joseph Webb House, typical of the early 20th century and prepared for a Christmas open house that was typical of the times. Apparently, "the culmination of several weeks’ work, the lavishness of the dessert and decorations could make or break the hostess’ reputation."

 If you are looking for an entertaining activity this month, I would suggest checking this museum out. While my photographs and experience was centered on the food and it's preparation, there are many other parts of the homes to discover.

TOURS AND OTHER INFO:
"From December 15 through January 6, 2013, public holiday tours at WDS demonstrate with fascinating detail how the American holiday season has evolved over the past three centuries. Designed to delight the senses and captivate the imagination, the 60-minute guided tours unfold throughout the museum’s three meticulously restored historic houses."

About the Webb-Deane-Stevens Museum

"Located in the heart of Connecticut’s largest historic district, the Museum consists of three authentically restored 18th-century homes that bring Wethersfield’s rich history to life, from the American Revolution to the early 20th century. The museum includes the 1752 Joseph Webb House, which served as George Washington’s Revolutionary War headquarters in May 1781, when he met with French General le comte de Rochambeau; the 1770 Silas Deane House, built for a delegate to the Continental Congress and America’s first diplomat to France; and the 1788 Isaac Stevens House, which depicts life in the 18th and 19th centuries through original family objects and includes a new children’s museum."

Three-house Tour (1 hour): $10 per adult; $9 per senior over 60, AAA member and active military; $5 per student and children (5-18), $25 per family (2 adults + children). Group rates are available.

Hours
December - Open for tours daily 10 a.m.-4 p.m. with the exception of Tuesday; Sunday, 1-4 p.m. Note - The museum closes at 2 p.m. on New Year’s Eve.

Event: Calling all gin aficionados!!!

I don't know what reception I'm at, but for God's sake give me a gin and tonic.

-Denis Thatcher

An exciting event taking place this Saturday at 116 Crown in New Haven. One of the co-owners of the brand, Martin Dawson will be visiting from 5-8pm and treating all attendees to a cocktail made with their Broker's Gin!


A bit of background about their gin that I found on their website: "Creators Martin and Andy Dawson chose the image of a bowler-hatted gentlemen - an archetypal stockbroker - to reflect the fact that historically England is the home of gin. Broker’s is a seriously good gin with a quirky marketing approach. Broker’s Gin is made in a 200-year-old distillery in the heart of England using a traditional copper pot-still. The recipe is as old as the distillery. A quadruple-distilled pure grain spirit made from English wheat is redistilled with ten traditional botanicals, creating a gin of outstanding flavour and smoothness. Broker’s Gin does not follow the modern trend of using weird and wonderful spirits and botanicals. There are no oddball ingredients in Broker’s Gin. We believe our forefathers did an unbeatable job perfecting gin recipes over many hundreds of years. Broker’s Gin has won more top awards in international competitions over the last ten years than any other gin."

It's that time again: gift ideas for the foodies in your life

EAU GOOD WATER BOTTLE WITH CHARCOAL FILTER $4.00 - $20.00

You may be surprised to know that most people in the industrialized world don't have access to high-quality drinking water. For those affected, the simple solution is to buy plastic bottles of fresh, filtered water, but unfortunately these innocuous bottles come with a price you won't pay at the checkout. Every year, over 22 billion single-use water bottles end up in a landfill. This is a global environmental problem, and fortunately, designers Black + Blum have come up with a stylish and simple solution. With a squeeze and a snap, 6 months of great tasting tap water is available at your fingertips. By providing a locking compartment for a tube of binchotan active charcoal in their cork-topped BPA-free bottle, designers Dan Black and Martin Blum have modernized this natural filter used by the Japanese since the 17th century. Binchotan reduces chlorine, mineralizes water, and balances the pH so no additional filtration is necessary for pure, refreshing tap water. Maintaining the charcoal is easy, just remove it from the bottle after three months and boil it for ten minutes. Once you've recharged it, your tube is ready to transform your tap water for another three months. (found at uncommongoods.com)   TREE STUMP CUTTING BOARD $75.00

The graphic marbling of spalted maple adds special charm to this durable cutting board. Made from fallen trees uncovered by artisan Spencer Peterman, the unique appearance of the wood is the result of the tree's natural process of deterioration. The gorgeous cutting board is coaxed from an old tree stump - leaving a natural edge - kiln-dried and given a food safe finish. The unexpected beauty of the wood makes the cutting board a special gift for amateur chefs - as well as a delightful addition to your own kitchen. Handmade in Massachusetts. (found at uncommongoods.com)


TEASTICK $22.00

 A functional everyday item made even more beautiful by simple and smart design, this teastick is made of stainless steel and plastic and features a spring mechanism that reveals a drawer for tea leaves. Place the tea stick in a cup of hot water and let the tea steep through the tiny holes at the bottom. (found at uncommongoods.com)

KITCHEN COMPOSTER $12-48.00

Recycle waste into something wonderful! This unique, odorless indoor composting system ferments and pickles food waste in less than half the time of conventional composting methods using the Japanese method of Bokashi. And don't forget the beginner's guide to composting, which will tell you everything you ever wanted to know about the wonderful world of fermentation. Convenient - Stores neatly under kitchen sink for easy access, every few weeks contents can then be buried in your garden. Large Capacity - Holds approximately 5 gallons of food waste. Air-Tight Lid - Ensures an ideal environment for anaerobic fermentation to take place, while controlling odors and deterring flies. Plastic Strainer & Spigot - Placing the plastic grate inside the bucket and then piling food waste on top of it separates the food waste from the liquid that accumulates at the bottom of the bucket. This liquid can be easily drained through the spigot and used as a nutrient-rich fertilizer for houseplants and garden. Bokashi - An all-natural compost starter containing beneficial micro-organisms that aids in fermentation. Once the bucket is full, it will take only 10 days to produce a pre-compost product ready to bury in the garden. After planting, the compost will be converted to rich topsoil in about one month. Compost inoculates the soils with beneficial and effective microorganisms which detoxify chemically treated soil, feeds the natural soil ecology, and attracts beneficial insects and nematodes. It also enhances soil fertility and increases plant yield and produce quality. (found at uncommongoods.com)

MOLECULAR GASTRONOMY KIT $60.00

What do you get when you combine food, chemistry and art? You get to deconstruct any dish, to change the look and feel of any ingredient, to impress dinner guests, and to take your tastebuds on an adventure--also known as molecular gastronomy! Turn your kitchen into a food laboratory with this how-to kit that teaches you how to transform liquids, like honey, into jelly-like cubes, spherify chopped produce into flavor-packed beads, or even morph melted chocolate into a delicate powder or spaghetti-like strands. You're only limited by your imagination! So go ahead, play with your food! (found at uncommongoods.com)

CHEESETASTING NOTEBOOK & PEN SET $45.00

Don't put up a stink when you can't recall that bit brie, bleu, chevre, or Swiss at the market! Pair this petite and practical cheese diary and pen with any piece, slice, wedge, or crumble to savor every last detail long after you've finished the final morsel. Designed to be stowed in your bag, purse, or pocket, this streamlined pen and notebook set packs a high-design punch and possess an extra special edge: dried cheddar or a few drops of cow's milk impart the notebook's ink and the pen's resin with its characteristic creamy hue. Fill in the essentials as you delight in every delectable bite, as well as a rating out of five stars, and the texture, from velvety ricotta to grated parmesan. A flavor wheel helps you identify tang, earth, brininess, robust and subtle flavor notes, and more. Once filled, this compact journal holds every ounce of detail from your 33 most recent tastings and serves as an invaluable reference for both connoisseurs and casual nibblers.  Pen handmade with resin tinted and textured with powdered cheese, and cracked pepper by Merrie Buchsbaum in Connecticut. (found at uncommongoods.com)

Event for Spirtus Wines: "30 Year Celebration is Still On"

Grand Anniversary Tasting @ The Hartford Club
Thursday, November 1st from 6:00 to 9:00 PM
$55 per person all inclusive
Come out and join us for a special celebration of our 30 year milestone of serving fine wines throughout central CT and beyond. This Grand Tasting will feature more than 50 wines from around the world in a broad range of prices, plus food by the Hartford Club's Executive Chef Christopher Kube including freshly carved prime rib and a delicious array of Mediterranean meats, cheeses, grilled vegetables, caprese salad and more.
We would love to share this party with as many of our loyal customers (old and new) as possible! Martin and Barrie Robbins-Pianka, founders of Spiritus Wines, will be in attendance as our special guests. Come out to share a toast, recount some memories and of course sample some great wines!
To further add to the celebration, Spiritus will donate a portion of the ticket proceeds to Hartford's local culinary school, Lincoln Culinary Institute, to provide scholarships for the future chefs in our community. And by partnering with the international, gourmet food and wine society, the Chaine des Rotisseurs, our contribution will be matched 100%, thereby doubling its impact. Purchase your tickets today by calling Spiritus at 860.247.5431.

Event: "Food Stamped" showing at the Hartford History Center

I am pretty excited to check out this film that has been named Best Documentary by the Lighthouse International Film Festival, and was a winner of the Jury Feature Prize at the San Francisco Independant Film Festival. It was produced by Shira and Yoav Potash, and my feeling is that is going to inspire activism and creative solutions rather than getting depressed over a sobering issue. My enthusiasm is especially peaked since Hartford has taken the initiative of accepting food stamps at the local farmers markets that are open around the city from May to October. So progressive!

This film, "Food Stamped is an informative and humorous documentary film following a couple as they attempt to eat a healthy, well-balanced diet on a food stamp budget. Through their adventures they consult with members of U.S. Congress, food justice organizations, nutrition experts, and people living on food stamps to take a deep look at America’s broken food system."

The film is being shown for free at the main branch of the Hartford Public Library in the Hartford History Center on October 24th from 6-8pm. Included with the screening will be a panel discussion with Grace Damio from the Hispanic Health Council, Lucy Nolan from End Hunger CT and Martha Page from Hartford Food Systems. It will be moderated by Stuart Parnes of the Connecticut Humanities.

Check out the trailer below and hope to see you there!

In case you didn't know....