Friday, May 25, 2007
A special Carlisle potluck supper: organic and locally grown foods
I wasn't able to attend the organic and locally grown food potluck supper on April 28, sponsored by the First Religious Society's (FRS) Environmental Action Committee and held at Union Hall. Still, I wanted to hear about that event, which featured locally grown or organic food prepared by friends and neighbors and speakers Ben Grosscup and Jack Kittredge of the Northeast Organic Farming Association (NOFA/Mass) who talked on opposing genetic engineering of food and crops. I called my neighbor Leslie Thomas, one of the organizers of the event, and set up a time to talk to her and Alison Saylor, her co-organizer. Saylor had organized the viewing at the FRS in May 2006 of the film The Future of Foods, which featured "the disturbing truth behind the unlabeled, patented, genetically engineered foods that have quietly filled U.S. grocery shelves for the past decade," according to the film's publicity.
Another potluck — September 28
Thomas and Saylor were very enthusiastic about this event, which ran from 6:30 until 9 p.m., and have already scheduled a second potluck supper for September 28. Of the 40 to 50 people who attended, several were from Brookline, Concord and Cambridge, but most were from Carlisle, including a good number of those who participate in Carlisle's Farmers Market. "It was a showcase for organic and locally grown food and for the speakers from the Northeast Organic Farming Association," said Thomas. "We had the dinner, the talk and dessert," said Saylor. "Food changes the atmosphere; it makes the evening more emotional," she added.
Those who attended the supper were asked to bring a dish of 10 to 12 servings that contained organic or locally grown ingredients. As the event flyer noted, "the Organic Police will not confiscate your dish at the door if it is not totally organic or locally grown, but do your best to have at least one ingredient that qualifies." Saylor remarked on the church's efforts to serve locally grown or organic produce whenever possible.
Speaking of the food that was offered that evening, the comments recalled by the organizers included, "It was the best, tastiest food I ever had!" "I waited until the end and there was still some food, but Marjie Findlay's delicious deviled eggs were gone." "One of the desserts was very clever and showed you didn't have to be a gourmet cook." That last comment referred to the gallon of strawberry ice cream brought from Kimball's Ice Cream Stand by Bob Wallhagen.
Two door prizes were offered — one dozen of Alison Saylor's eggs and a rosemary plant donated by Butterbrook Farm in Acton. When the numbers were called out at the end of the evening, guests were told to turn over their plates and look for a number on the shiny star sticker attached to the back.
Participants in the potluck were asked to bring a dish based on the first letter of their last name, if possible. For example: A-C = appetizer or beverage; D-G = bread; T-Z = dessert. Here are some examples of the delicious, "green," environmentally appropriate dishes that were served at Carlisle's first organic and locally grown potluck.
© 2007 The Carlisle Mosquito