Community Food Centres. Prevention via Connection
Who would have thought that in the new millenium all things to do with food would become cool? Growing, preparing, sharing and writing about it. Plus a new generation of foodenistas have welcomed a lifestyle with a lighter footprint. However, beyond the modern, youthful and emblematic ‘Eco-frugalist’ way of life there lies a deeper concern. One yearning for connection, sustenance and wellbeing, driven by a deep conviction that a changing climate will see an end to much that a consumerist society takes for granted.
While this social evolution has captured the imagination of a growing section of our community, new opportunities are needed for those less well resourced, those experiencing some sort of disadvantage, to tap into this food-focused revolution. Turning the tide of modern day physical and mental maladies, we are increasingly discovering, requires tools. These tools for change are present in our communities and are available to everyone. Take, for instance, the quick ability to find cooking lessons using a website similar to CocuSocial for a class you’d be interested in, with the food you’d enjoy, as well as bringing the community together!
They take the form of unused infrastructure in places such as community and neighbourhood houses and churches. These spaces are steadily becoming repurposed as Community Food Centres, with great examples such as The Stop in Canada, recreating community through the power of food.
Possibilities for community activity abound where there is space to establish a garden for the community to grow food, sell it at a market, swap it, collect and swap seeds, create a compost or raise chickens. It involves better use of kitchens where food rescue groups can redistribute fresh food and people can come together to learn to cook, preserve and share it around a communal table. And language is no barrier when it comes to food. Its a place where everyone has a right to a place at the table.
Its a place where kids can spend time after school in the garden or kitchen and those with spare hours, but not spare cash can connect, learn, be inspired, find services, and make friends. Social enterprise also has a home in a location where inspiration and hope drive creative ways to learn and earn through food.
By creating space for a just, sustainable and healthy food system Community Food Centres can be the greatest investment in preventative medicine a government, large or small, can make. All it needs is some enthusiasm for new possibilities, collaboration, an available location and the kick start of funding. These food hubs for healthy eating can become a source of community pride, an example for planners, and part of the fabric of a more resilient and equitable society, one where prevention of illness and the driver for wellbeing occurs via community connection.
Old Man Saltbush. A native tucker treat
The saltbush seedlings we planted some years back at Maison Bleue have grown into huge and beautiful shrubs, a picturesque windbreak and source of many pretty flower arrangements. But it is their edible nature that is of primary interest.
Also known as Cabbage Saltbush, Old Man Saltbush is a native plant that thrives in dry climates, and with leaves containing up to 28% salt making it an increasingly useful plant with climate change. Its multiple uses extend to hedges, windbreaks and firebreaks as well as being a tasty animal fodder. The salty leaves were traditionally cooked for food and were also applied as a medicine to cuts and stings. It was taken by early settlers to treat scurvy and blood diseases.
It contains a range of minerals, including calcium and magnesium, antioxidants, Vitamin E and is high in protein. The large fresh or blanched Saltbush leaves can be used as a wrap around meat, fish or tofu, as a leafy bed for grilled meat or vegetables or stir fried with garlic, ginger and soy. It can be used in salads and even battered and cooked tempura style. The dried Saltbush flakes are a wonderful addition to bread, grills and pasta and can be added to sea salt as a seasoning rub for meats. It can be grown in a pot. It’s a hardy plant with multiple uses.
Baked tofu in a Saltbush blanket
250g firm tofu
1 tablespoon sesame oil
2 tablespoons tamari sauce
3 tablespoons Shaoxing wine
½ teaspoon dried ginger
6 star anise – crushed a bit with mortar and pestle and placed in a small muslin bag tied with string
Place the liquid ingredients plus ginger and muslin bag of star anise in a small saucepan and warm gently for a few minutes but don’t boil. Pour the liquid over the tofu and add the muslin bag to the container to steep further. Marinate for a couple of hours. Pick several small branches of Old Man Saltbush. Break into small flexible branches and place half on aluminium foil. Place marinated tofu on top and cover with equal amount of branches. Pour remaining marinade over tofu. Seal with another piece of foil over the top to make a sealed parcel. Place on baking dish (alternatively a casserole dish with a well sealed lid can be used) and cook at 180 degrees for 1 hour. Remove from oven and unwrap. Removing the steamed saltbush leaves. The product is a delicately fragrant baked tofu that can be sliced and placed on a bowl or plate as a base for other additions. You can top with your favourite stir fry. A mix of homegrown broccoli, leafy greens, mushrooms, mung bean sprouts, spring onion and sliced ginger in an oyster sauce was delicious. Any leftover tofu can be sliced finely and added to a broth (chicken, vegetable or miso) in which a small handful of green bean thread noodles have been cooked for a couple of minutes. Topped with a sliced spring onion, a small handful of mung bean sprouts, chopped coriander and a small sliced fresh chilli, it makes a terrific second meal.