Samaritan Cabbage Oct 2021

These storytellers used to do cooking demonstrations at farmers’ markets. They would buy all the ingredients from farmers in the morning, and then prepare a simple meal—simple because they only had a camping stove, and also because they wanted the meals they demonstrated to be accessible to people. While doing these cooking demonstrations, they met students studying food deserts. They hosted them for dinner because college students are always hungry for a homecooked meal! They made red cabbage, a recipe that they've been making for years. Writing down that recipe was like stepping into the autonomic nervous system, trying to figure out how they breathe, they've been doing it for so long. They wrote a food article about the importance of passing down recipes after a local Italian chef died without passing down her cannoli recipe. They're currently working on a cookbook featuring local ingredients. Today, they're shopping for butternut squash, sage, and feta to make a pasta for the Red Shed Village.