Beaverton Food Project Winter Zine

Alternative Resources For weekly groceries: Beaverton Food Brigade

18390 SW Farmington Road, Beaverton, OR 97007 Drive through on Saturday mornings 9:30am-11:30am

For food boxes during the week: Sunshine Pantry 13600 S.W. Allen Blvd., Beaverton, OR 97008 When you arrive Mon-Fri 11am-2pm, call Jared at (503) 841-9418 for help!

For hot meals: Faith Cafe

5150 SW Watson Ave., Beaverton, OR, 97005 Free meals each Sunday at 5pm & last Thursday of each month at 5pm.

The Future of BFP Until recently, we have had plenty of reasons to dismiss or postpone finding possible solutions for our society’s social, political, and environmental issues. The past year has forced us to navigate uncharted territory by forging new solutions to persisting problems. As we glimpse into the future of Beaverton Food Project, we envision...

• • •

•

Community Care: Community taking care of themselves.

Self-Sustaining: Through respect from and for community & volunteers, people go the extra mile.

Growth: Always looking for new fridge hosts, especially in particular neighborhoods of Beaverton where there is more need for food sharing.

Inclusion: We want people of all ages and backgrounds to be involved!

Please let us know if you want to contribute and how! Visit us at beavertonfoodproject.com or on Instagram @beavertonfoodproject.

Illustrated by Phoebe Mol; Edited by Inca Gunter & Mira Petrillo

Lemon Cinnamon Posset “Power is in your spirit. Power is in your soul. Power is in the earth. If you live righteously, you have power.” ― Winona LaDuke, Thinking About a Revolution

Posset is originally eggless dessert that ingredients. Explore variations, a few of Serves 4-5.

a British custard. It is an requires only a few some of the many which are below the recipe.

2 cups cream 1 tbsp lemon zest ⅔ cup sugar ¼ tsp ground cinnamon 6 tbsp lemon juice ¼ tsp vanilla extract Pinch of salt 1. In a medium pot, combine the cream,

“Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.” ― Miles Kington

2

zest, sugar, and cinnamon. Bring mixture to a boil and then let simmer for 10 minutes, stirring occasionally.

Remove from heat.

2. Add lemon juice, vanilla, and salt.

Stir to combine. Let sit for 20 minutes.

3. Strain mixture into a pitcher or bowl that is easy to pour from. Once strained, pour into individual serving bowls, and refrigerate four hours or overnight.

4. Top with whipped cream!

Variations: Replace lemon with a different citrus, i.e., lime, orange, grapefruit. Replace sugar for ½ cup honey. Replace cinnamon with cardamom, nutmeg, ginger, or a combination of spices. Replace vanilla extract with rosewater. or almond extract.

15

Kimchi 1 medium cabbage (about 2 lbs) 1 tbsp fine table salt 1 quart fresh tap water 1 medium Korean radish (about 8 oz) ½ cup coarse Korean hot pepper flakes (gochugaru) ¼ cup fish sauce 1 ½ Tbsp sugar 4 cloves garlic, peeled and finely chopped 1 ½ Tbsp fresh ginger peeled, chopped 1. Cut cabbage lengthwise in half, and then cut each half crosswise into 3 pieces.

2. Dissolve salt in water in a large container.

Soak cabbage weighted down with a plate for about 1½ hours. Turn cabbage over and soak 1 hour longer.

3. Peel radish and cut into matchsticks. Stir together pepper flakes, fish sauce, sugar, garlic, and ginger and mix well with sliced radish.

4. Drain cabbage, rinsing it well in cold water a couple of times and gently squeeze out water.

Spread radish mixture between each leaf of cabbage.

5. Pack kimchi in a clean 1 to 1½ qt glass jar or a plastic container and cover tightly.

Let stand for 1 day at room temperature. As soon as you start to see tiny bubbles, fermentation has begun.

Transfer jar to refrigerator.

Chill at least one day for best flavor. Lasts 2 to 3 weeks in the fridge.

A Love Letter to You ...

It has been a wild year, but now we have come to 2021. The drama and accompanying hardships have been plentiful and relentless, but as we look back on what the year has brought, we find ourselves in awe of the potent and delicate threads connecting all of us. Amid the disorientation of the twin pandemics of COVID-19 and State Violence, we find that the only way forward is to give all that we can to community. We realize it is all there is to do.

In the spring we were inspired by the action of PDX Free Fridge to start the Beaverton Food Project. This project’s main goal was and continues to be the creation and maintenance of a system of free food pantries and fridges throughout our community. It is our hope that the Project serves as a vessel of not only sustenance but kinship, too.

Already, we have all come so far! By contributing what you can and taking what you want, you all are the heart of this project. It is our hope that this practice of mutuality will continue to nourish our community this year and beyond!

Infinite love & gratitude, Inca & BFP

Some other fun fermented treats to make include, but are definitely not limited to: sauerkraut, sourdough bread, kefir, and kombucha!

14

3

Quick Pickle

Community Agreements … 5 Mutual Aid … 6 Plugging into Community … 7 Map … 8

Step 1

Wash the jars!!!

Step 2

Prep the vegetables

You can pickle produce whole, but your vegetable will absorb the brine faster if cut into pieces.

Once you’re done slicing n dicing, fill your clean, dry jars with your veg fit snugly inside.

Step 3

Make the brine

Bring 1 cup distilled white vinegar, 2 Tbsp. kosher salt, 2 tsp. sugar, up to 2 Tbsp. spices, and 2 cups water to a boil in a saucepan. Stir until the mixture is dissolved and remove from heat.

Step 4 Chill your pickle

Recipes … 10 - Soup … 11 - Pickles … 12 - Dessert … 15 Moving Forward with Beaverton Food Project … 16

4

Pour hot brine into your jars—leaving ½” of space at the top for expansion—and screw on the lids. Let the jars cool to room temperature, then transfer to the fridge. Wait 48 hours for the ultimate vinegary snap. Lasts up to 2 months in the fridge!

13

For when you’re in a pickle…

What’s pickling? What’s fermenting?

While both pickling and fermenting produce the same wonderful, funky taste, they are indeed different ways to naturally preserve food.

OUR MISSION Access to nutritious food should be a right, not a privilege, especially in a society where we produce more than enough for all. We are just people promoting real food BY the people, FOR the people.

COMMUNITY AGREEMENTS 1. Take what you want, leave what you can!

Here’s what you need to remember: Pickling involves soaking foods in an acidic liquid (ex. vinegar or homemade brine) to achieve a sour flavor.

In fermentation, the sour flavor is a result of a chemical reaction between a food’s sugars and naturally present bacteria — no added acid required, usually just salt.

“Given the War on Bacteria so culturally prominent in our time, the well-being of our microbial ecology requires regular replenishment and diversification now more than ever.”

-

2. Do your best to touch only what you are going to take.

3. Sanitize your hands before opening the fridge.

4. Only donate food that has not expired or been opened.

5. Please do not donate alcohol or drugs.

6. Do your best to keep surrounding areas clean and organized for our generous hosts.

7. Keep meat and produce separate in the fridge and freezer to avoid cross-contamination.

8. Protocols for donating pre-made meals: 1. Use clean and sealed containers.

2. Always label what you bring.

• What is it?

• Where is it coming from?

• Ingredients / allergens?

• When was it prepared?

Sandor Katz

“Wild Fermentation”

12

5

WHAT IS MUTUAL AID? - Mutual aid is solidarity not charity.

- Mutual aid is a POLITICS & a PRACTICE. - Mutual aid recognizes that our well-being, health, dignity, and survival is bound up with one another.

- Mutual aid plugs us in LOCALLY, and we begin to understand that our community was here all along.

- Mutual aid is about radical relationality.

- With a spirit of mutual aid, we build relationships of trust & common interest.

- Mutual aid is non-hierarchical.

- Mutual aid is not limited to food distribution. It can include childcare, health, housing, disability justice, legal support, etc.

MUTUAL AID IS NOT… X Transactional X Only for crisis time X A replacement for economic security nets provided by our government X Charity

Root Vegetable Soup Olive oil 2 cloves garlic 1 cup chopped onion ¼ cup white wine (optional) 1 cup diced celeriac 1 cup diced parsnips 1 ½ cup diced potatoes 2 cups chopped kale 8 cups vegetable stock (or water) ½ tsp thyme

1. Chop onions and garlic. Sauté them in a generous amount of extra virgin olive oil in a large, heavy pot until they are softened.

2. Combine wine, celeriac, parsnips, and carrots in a large pot over medium heat.

Stir occasionally until veggies are tender (about 25 minutes).

3. Stir in potatoes, stock, and thyme. Bring to a simmer, cover, and cook until potatoes are tender (about 15 minutes).

4. Add greens and cook 10-14 more minutes.

6

11

Beaverton Food Project Cookbook

STEPS TO PLUGGING INTO YOUR COMMUNITY (adapted from Uprooted & Rising) #1 Connect with your network.

It’s easy to get stuck in a rut with cooking when winter rolls around… no more fresh berries, veggies, or energy. Here are some easy recipes using ingredients that are always popping up in our food pantries and fridges!

Identify things that you could offer as a network. Identify needs of your network including but not limited to food, housing, childcare, emotional support, and support for incarcerated peoples.

#2 Research mutual aid in your community.

Assess what needs are being met and what needs are not being met by local resources.

#3 Map out your capacity.

Determine how much money and time you can afford to give. Remember, you cannot care for others if you don’t care for yourself first.

#4 Bring it all together.

If you try these recipes out, post a pic and tag us @beavertonfoodproject!

10

Now you have brainstormed your needs and what you can offer – now you can plug into your community in whatever capacity is possible for you.

[You can find an extensive list of resources about mutual aid at bigdoorbrigade.com https://docs.google.com/document/d/19iNFxLK7e7i7rz3UfOuoN6Vw3L9gpXtQuSu7V5w SVHM/edit#]

7

Beaverton Food Project Cookbook

STEPS TO PLUGGING INTO YOUR COMMUNITY (adapted from Uprooted & Rising) #1 Connect with your network.

It’s easy to get stuck in a rut with cooking when winter rolls around… no more fresh berries, veggies, or energy. Here are some easy recipes using ingredients that are always popping up in our food pantries and fridges!

Identify things that you could offer as a network. Identify needs of your network including but not limited to food, housing, childcare, emotional support, and support for incarcerated peoples.

#2 Research mutual aid in your community.

Assess what needs are being met and what needs are not being met by local resources.

#3 Map out your capacity.

Determine how much money and time you can afford to give. Remember, you cannot care for others if you don’t care for yourself first.

#4 Bring it all together.

If you try these recipes out, post a pic and tag us @beavertonfoodproject!

10

Now you have brainstormed your needs and what you can offer – now you can plug into your community in whatever capacity is possible for you.

[You can find an extensive list of resources about mutual aid at bigdoorbrigade.com https://docs.google.com/document/d/19iNFxLK7e7i7rz3UfOuoN6Vw3L9gpXtQuSu7V5w SVHM/edit#]

7

WHAT IS MUTUAL AID? - Mutual aid is solidarity not charity.

- Mutual aid is a POLITICS & a PRACTICE. - Mutual aid recognizes that our well-being, health, dignity, and survival is bound up with one another.

- Mutual aid plugs us in LOCALLY, and we begin to understand that our community was here all along.

- Mutual aid is about radical relationality.

- With a spirit of mutual aid, we build relationships of trust & common interest.

- Mutual aid is non-hierarchical.

- Mutual aid is not limited to food distribution. It can include childcare, health, housing, disability justice, legal support, etc.

MUTUAL AID IS NOT… X Transactional X Only for crisis time X A replacement for economic security nets provided by our government X Charity

Root Vegetable Soup Olive oil 2 cloves garlic 1 cup chopped onion ¼ cup white wine (optional) 1 cup diced celeriac 1 cup diced parsnips 1 ½ cup diced potatoes 2 cups chopped kale 8 cups vegetable stock (or water) ½ tsp thyme

1. Chop onions and garlic. Sauté them in a generous amount of extra virgin olive oil in a large, heavy pot until they are softened.

2. Combine wine, celeriac, parsnips, and carrots in a large pot over medium heat.

Stir occasionally until veggies are tender (about 25 minutes).

3. Stir in potatoes, stock, and thyme. Bring to a simmer, cover, and cook until potatoes are tender (about 15 minutes).

4. Add greens and cook 10-14 more minutes.

6

11

For when you’re in a pickle…

What’s pickling? What’s fermenting?

While both pickling and fermenting produce the same wonderful, funky taste, they are indeed different ways to naturally preserve food.

OUR MISSION Access to nutritious food should be a right, not a privilege, especially in a society where we produce more than enough for all. We are just people promoting real food BY the people, FOR the people.

COMMUNITY AGREEMENTS 1. Take what you want, leave what you can!

Here’s what you need to remember: Pickling involves soaking foods in an acidic liquid (ex. vinegar or homemade brine) to achieve a sour flavor.

In fermentation, the sour flavor is a result of a chemical reaction between a food’s sugars and naturally present bacteria — no added acid required, usually just salt.

“Given the War on Bacteria so culturally prominent in our time, the well-being of our microbial ecology requires regular replenishment and diversification now more than ever.”

-

2. Do your best to touch only what you are going to take.

3. Sanitize your hands before opening the fridge.

4. Only donate food that has not expired or been opened.

5. Please do not donate alcohol or drugs.

6. Do your best to keep surrounding areas clean and organized for our generous hosts.

7. Keep meat and produce separate in the fridge and freezer to avoid cross-contamination.

8. Protocols for donating pre-made meals: 1. Use clean and sealed containers.

2. Always label what you bring.

• What is it?

• Where is it coming from?

• Ingredients / allergens?

• When was it prepared?

Sandor Katz

“Wild Fermentation”

12

5

Quick Pickle

Community Agreements … 5 Mutual Aid … 6 Plugging into Community … 7 Map … 8

Step 1

Wash the jars!!!

Step 2

Prep the vegetables

You can pickle produce whole, but your vegetable will absorb the brine faster if cut into pieces.

Once you’re done slicing n dicing, fill your clean, dry jars with your veg fit snugly inside.

Step 3

Make the brine

Bring 1 cup distilled white vinegar, 2 Tbsp. kosher salt, 2 tsp. sugar, up to 2 Tbsp. spices, and 2 cups water to a boil in a saucepan. Stir until the mixture is dissolved and remove from heat.

Step 4 Chill your pickle

Recipes … 10 - Soup … 11 - Pickles … 12 - Dessert … 15 Moving Forward with Beaverton Food Project … 16

4

Pour hot brine into your jars—leaving ½” of space at the top for expansion—and screw on the lids. Let the jars cool to room temperature, then transfer to the fridge. Wait 48 hours for the ultimate vinegary snap. Lasts up to 2 months in the fridge!

13

Kimchi 1 medium cabbage (about 2 lbs) 1 tbsp fine table salt 1 quart fresh tap water 1 medium Korean radish (about 8 oz) ½ cup coarse Korean hot pepper flakes (gochugaru) ¼ cup fish sauce 1 ½ Tbsp sugar 4 cloves garlic, peeled and finely chopped 1 ½ Tbsp fresh ginger peeled, chopped 1. Cut cabbage lengthwise in half, and then cut each half crosswise into 3 pieces.

2. Dissolve salt in water in a large container.

Soak cabbage weighted down with a plate for about 1½ hours. Turn cabbage over and soak 1 hour longer.

3. Peel radish and cut into matchsticks. Stir together pepper flakes, fish sauce, sugar, garlic, and ginger and mix well with sliced radish.

4. Drain cabbage, rinsing it well in cold water a couple of times and gently squeeze out water.

Spread radish mixture between each leaf of cabbage.

5. Pack kimchi in a clean 1 to 1½ qt glass jar or a plastic container and cover tightly.

Let stand for 1 day at room temperature. As soon as you start to see tiny bubbles, fermentation has begun.

Transfer jar to refrigerator.

Chill at least one day for best flavor. Lasts 2 to 3 weeks in the fridge.

A Love Letter to You ...

It has been a wild year, but now we have come to 2021. The drama and accompanying hardships have been plentiful and relentless, but as we look back on what the year has brought, we find ourselves in awe of the potent and delicate threads connecting all of us. Amid the disorientation of the twin pandemics of COVID-19 and State Violence, we find that the only way forward is to give all that we can to community. We realize it is all there is to do.

In the spring we were inspired by the action of PDX Free Fridge to start the Beaverton Food Project. This project’s main goal was and continues to be the creation and maintenance of a system of free food pantries and fridges throughout our community. It is our hope that the Project serves as a vessel of not only sustenance but kinship, too.

Already, we have all come so far! By contributing what you can and taking what you want, you all are the heart of this project. It is our hope that this practice of mutuality will continue to nourish our community this year and beyond!

Infinite love & gratitude, Inca & BFP

Some other fun fermented treats to make include, but are definitely not limited to: sauerkraut, sourdough bread, kefir, and kombucha!

14

3

Lemon Cinnamon Posset “Power is in your spirit. Power is in your soul. Power is in the earth. If you live righteously, you have power.” ― Winona LaDuke, Thinking About a Revolution

Posset is originally eggless dessert that ingredients. Explore variations, a few of Serves 4-5.

a British custard. It is an requires only a few some of the many which are below the recipe.

2 cups cream 1 tbsp lemon zest ⅔ cup sugar ¼ tsp ground cinnamon 6 tbsp lemon juice ¼ tsp vanilla extract Pinch of salt 1. In a medium pot, combine the cream,

“Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.” ― Miles Kington

2

zest, sugar, and cinnamon. Bring mixture to a boil and then let simmer for 10 minutes, stirring occasionally.

Remove from heat.

2. Add lemon juice, vanilla, and salt.

Stir to combine. Let sit for 20 minutes.

3. Strain mixture into a pitcher or bowl that is easy to pour from. Once strained, pour into individual serving bowls, and refrigerate four hours or overnight.

4. Top with whipped cream!

Variations: Replace lemon with a different citrus, i.e., lime, orange, grapefruit. Replace sugar for ½ cup honey. Replace cinnamon with cardamom, nutmeg, ginger, or a combination of spices. Replace vanilla extract with rosewater. or almond extract.

15

Alternative Resources For weekly groceries: Beaverton Food Brigade

18390 SW Farmington Road, Beaverton, OR 97007 Drive through on Saturday mornings 9:30am-11:30am

For food boxes during the week: Sunshine Pantry 13600 S.W. Allen Blvd., Beaverton, OR 97008 When you arrive Mon-Fri 11am-2pm, call Jared at (503) 841-9418 for help!

For hot meals: Faith Cafe

5150 SW Watson Ave., Beaverton, OR, 97005 Free meals each Sunday at 5pm & last Thursday of each month at 5pm.

The Future of BFP Until recently, we have had plenty of reasons to dismiss or postpone finding possible solutions for our society’s social, political, and environmental issues. The past year has forced us to navigate uncharted territory by forging new solutions to persisting problems. As we glimpse into the future of Beaverton Food Project, we envision...

• • •

•

Community Care: Community taking care of themselves.

Self-Sustaining: Through respect from and for community & volunteers, people go the extra mile.

Growth: Always looking for new fridge hosts, especially in particular neighborhoods of Beaverton where there is more need for food sharing.

Inclusion: We want people of all ages and backgrounds to be involved!

Please let us know if you want to contribute and how! Visit us at beavertonfoodproject.com or on Instagram @beavertonfoodproject.

Illustrated by Phoebe Mol; Edited by Inca Gunter & Mira Petrillo