2nd Policy Brief released today!

The second policy brief was released today by the HKHC assessment team from the Department of Urban and Regional Planning at the University at Buffalo. This brief outlines the food system in the City of Buffalo.

What is a food system? The food system includes the production of food (farms, gardens, etc.), processing (canning, wrapping, etc.), transporting the food, distribution (grocery stores, corner markets, farmers markets, etc.) and food disposal (waste).

The policy brief also shows what neighborhoods look like around schools in terms of food access - what can students get within a five minute walk from their school?

Check out the policy brief below or download it here!

Great Youth Turnout at Buffalo Green Code Meetings!

During the week of November 15th, the City of Buffalo held three public meetings to discuss the planning of the new Buffalo Green Code - an overhaul of the existing zoning code and the development of a new land use plan for the city. The meetings were informative and interactive - allowing participants to share information about the places they liked and disliked in the city - giving the planning department and the consultants a good idea about what we value in our city.

There was a great youth turnout! At both the Tuesday and Wednesday meetings, youth 19 and under made up 10% of the participants! Middle school and high school students turned out with friends and family to share their views on what matters most to them.

For now, the consultants will take the information that they heard and continue to work with stakeholders in the community. Another round of public meetings will take place in the spring - we hope to see even more families and youth participating in the next round!

Photos courtesy of Erin Sharkey and the Massachusetts Avenue Project.

Red - The Summer of Color (Week 6)

I can't believe this is already Week 6 of The Summer of Color challenge. This week's color is red; and I did a couple of things with this color.

First, I made two red window stars. They are made from translucent paper that lets the light shine through so the pattern of the star is revealed. 

Two red origami window stars.

The 8-pointed star with the sharp points is folded 9 times per point. With eight points, it is folded 72 times before it is glued together.

The other star I made is folded 19 times per point. With 8 points, it is folded 152 times before being glued together.

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I also made two quilt squares this week. There are twelve squares now...the quilt is coming along.

Two red quilt squares. Seven different fabrics are used for each square

to represent seven days in the week.

As I mentioned last week, I'm using only fabric that I have on hand for the quilt. I'm not purchasing anything new. It's definitely one of the most resouceful, "make do" quilts I've made. Only four more weeks left - or eight quilt squares - before I'm able to start arranging them and laying out the quilt top. 

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Although the red isn't as vivid on this little bird as it is on adult robins, it fits the challenge of incorporating something winged into your work (in this case, a quick photo).

I was walking to the garden on Friday afternoon, and a ball of feathers moved on the ground.  A baby robin had fallen from its nest.

Baby robin on the ground.

It was quiet for a while, but very curious and eager to be fed.

When I moved the camera a bit closer,

it opened its mouth slowly to be fed.

After a call to the wildlife rehabilitation center, they said that it would be fine to pick up the bird and put it back in the nest if it had not already flown back up to the nest. Birds have a very weak sense of smell, so there's not a problem with the mother rejecting the baby.

By the time I went back outside, the baby bird had flown back into the nest. I felt so lucky to have been able to see the young bird at this stage of its life. Normally, the robin nests are so high and well-protected that the young ones are not visible until they are fully-grown.

Around the World: Japan

Here it is, the final photograph from my new book! This was the Big Bento Box Photo Shoot, an epic day of cooking, set-up, and photography. I wanted to show every bento box menu I made for the Japan section of Around the World;I've been so inspired by Japanese bento culture, I couldn't leave anything out, and I also included lots of tips on how to make your own bento-style vegan lunch boxes.

Okay, let's start with the red Laptop Lunch Box: Zaru Soba (cold noodles with dipping broth) with Carrot and Daikon Salad, edamame, and persimmon.

In the pink bento box: Tofu Tamagoyaki with Potato Salad Balls, Octo-Celery (instead of the ubiquitous octodog, because vegan hot dogs won't curl, and celery is healthier anyway), Cucumber Sushi Rolls, cherry tomatoes, a Botan Rice Candy, and kiwi and watermelon stars.

In the small red bento with red apple side dish: Onigiri (rice formed into shapes by hand or with a mold), vegan chicken nuggets, Stir-Fried Arame with Carrots and Ginger (this is one of my favorite dishes from the entire book, btw - sooo good!!), Radish Rosettes, and Apple Bunnies.

Finally, in the two-tier kitty bento: Tofu Tiger on a bed of rice, Carrot-Cucumber Tulips, Broccoli Salad with Daikon Flowers, and some strawberries.

Except for the Laptop Lunch Box and the apple all these bento boxes were from I Love Obento!

Link: Vegan Lunch Box Around the World.

Simple Strawberry Jam

When I grabbed a fresh box of delicious and juicy strawberries from the farmer's market, I immediately wanted to make strawberry jam. It has been a long while since we got jams and preserves from the grocery stores. We were just out of our cranberry jam and this batch of strawberry jam replenished our jam stock.

I just made a small batch since this was the first time I tried my hand in making jam with strawberries. But this has been our favorite so far. The best part of making jams at home is that you could actually control the amount of sugar that goes in. The sugar can also be replaced with other natural sweeteners like honey, agave nectar etc. to make it less in calories and diabetic friendly.

This jam uses just three ingredients - strawberries, lemon juice and sugar and requires no pectin.

Ingredients
Strawberries sliced finely - 2 cups
Brown/White sugar - 1.5 cups
Lemon juice - 2 teaspoons

Directions
Wash and pat the strawberries dry.

If you like to bite into the strawberry pulp, just slice the strawberries finely. If you do not like to bite into pieces, just puree the strawberries into a coarse mixture.

In a wide saucepan, place the sugar and lemon juice together and bring it to a slight boil. Switch to medium heat and immediately add the sliced strawberries or the pureed strawberries. Allow the sugar to melt and the strawberries to cook well and thickens to form a jelly consistency.

In order to test if the jam is ready, place a small stainless steel plate in the freezer for about five minutes. With a spoon take a little jam from the saucepan and pour it in the chilled plate. If the jam stays like a jelly without spreading out, the jam is ready.

Switch off the stove and allow the jam to cool. Transfer to a sterilized glass jar and refrigerate.

To know how to sterilize a glass jar - read this. Once the jam has cooled completely refrigerate. This stays fresh for 4 to 5 weeks.

Tastes great with toast!