Look for PKD’s new Recipe and Info-Share at local gatherings this Spring and Summer!
What is FOOD Justice?
Food Justice is communities exercising their right to grow, sell, and eat healthy food. Healthy food is fresh, nutritious, affordable, culturallyappropriate, and grown locally with care for the wellbeing of the land, workers, and animals. People practicing food justice leads to a strong local food system, selfreliant communities, and a healthy environment.
What is Food Security?
The World Food Summit of 1996 defined food security as existing “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”. Commonly, the concept of food security is defined as including both physical and economic access to food that meets people’s dietary needs as well as their food preferences.
What is Food Sovereignty?
The right of people to determine their own food and agriculture policies; the democratization of food and agriculture.
“Food sovereignty is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems. It puts the aspirations and needs of those who produce, distribute and consume food at the heart of food systems and policies rather than the demands of markets and corporations.”
– Declaration of Nyéléni, the first global forum on food sovereignty, Mali, 2007
Food Justice Friday is Back!
* Detroit-grown/Sourced Entrees!
* Detroit-grown Talent!
* Detroit-grown FOOD MOVEMENT!
Join us in the creation of a family-friendly space that celebrates inter-generational connections and builds community through the sharing of healthy local food, stories/performances, and activities. Open Mic! Bring your food stories, testimonies on health-based transformations, as well as poems, raps, and songs that are uplifting, eye-opening and inspiring.
Sliding scale, pay-if-you-can: $5-20
As always, Vegan, Vegetarian and Gluten-free options will be available.
This month’s FJF will be at the Cass Corridor Commons
4605 Cass Ave, Detroit, Michigan 48201
Sponsored by the Detroit Food Justice Task Force, People’s Kitchen Detroit, Just Creative, Detroit Recordings, and the Cass Corridor Commons
We can’t wait to see you and yours!
The FJ Fridays Organizing Team
Facebook Event: https://www.facebook.com/events/571381419679000/
Join the Resistance!
Food Justice Friday!
Jambo on this beautiful sunshiny September day! The garden is in a transitionary mode, last week I planted as many fall seeds as I could see possible to sprout and hopefully yield before those cold dayz come again. So there is albino beets (yes they apparently come with a sweet flavor and a white flesh that does not stain, heirloom multicolored carrot variety that I am keen to see, also Detroit Red beets, Nelson carrots, Caraway (which is cold tolerant and can protect other plants during the cold season according to package facts, Thai Basil, Cilantro, mustard greens, lettuce mix, spinach, All greens mix & belle radish. Right after I seeded all this we had a large amount of rain…so I am praying to see the edible herbs pop their heads still & the carrots but everything else is coming up sweet bar the lettuce mix & spinach may need to be resown. The cucumbers are coming along fast & quite furiously which is cool many flowers on the plants which the wild bees are having a wonderful time with in the backyard along with our beautiful tomato plants that are under seige so we shall perhaps forfeit those this year to the wonderful compost piles which are breaking down excellent! Had a great couple of classes in the garden too The Salsa Class I heard was fun times & an informative and I felt a quite liberating compost class & children’s vermiculture class (yes wormy worms)! Liberating y`all enquire? Yes! Because of the simple yet VIP reminder that COMPOST HAPPENS! I love this, yes that is the true fact for all those out there who are into making your own compost and get lost in the various technical issues & breakdown info…IT HAPPENS, and you can be resourceful about what you put into your piles like dryer lint!! Wow we all have that right? Plus it makes sooo much sense! On the compost note, we made the first compost sifter for the garden and it was easy and very cheap (about $20 with plenty of hardware cloth to make about 5 more)…Thank the Gods for YouTube! About to harvest carrots, beets, continuous variety of greens, parsley, zucchini, collected the dill seeds & cilantro soon. Radish has come & been consumed and replanted again…and today I shall be seeding some butternut squash & see how they go! Now back to the physical element of my job!! Peacelight
Peace & Light, I apologize that there has not been sooner contact with hyperspace but much work has been happening here in the garden! Today had a lovely harvest of red onions, white onions, basil, cilantro, our first pick of jalapeño peppers & these amazing long cayenne peppers! There is a consistent harvest on the collards, kale varieties & recently completed our broccoli harvest. Today I also planted the broccoli for a predicted late fall harvest! I will share that I am a recent transition from pc to mac and unfortunately my time eludes me in this cafe and I do not know how to transfer files from mu iPhone to mac book yet….so I do have plenty of photos & heres hoping tomorrow afternoon I come back and sip on another lavender almond milk hot chocolate & figure out this new mac world!! Chow for now!
People’s Kitchen Detroit
Position: Program Assistant
Hours: 15-25 hours/week
Start date: Tuesday, August 13th
Objective: This position assists the PKD Director with organizing and facilitating programming to support the needs and mission of CHIRP.
People’s Kitchen Detroit is dedicated to co-creating a safe, respectful and inclusive space where Detroiters can access affordable healthy local and bulk foods, learn and share empowering skills to plan and prepare healthy meals, holistically manage and prevent disease, and preserve local harvests while building community strength through food security, activism and a deeper connection to the Earth. We are a partner organization through the Child Health Incubator Research Project (CHIRP) through Oakland University, funded by the USDA and NIFA. CHIRP is a partnership of eight organizations working to challenge the food myths, social, and economic realities that threaten to undermine the health and wellbeing of young children in Detroit.
Support PKD to meet the goals and mission of CHIRP by organizing and facilitating programming with community partners city-wide
Recruit and coordinate community educators to implement engaging, educational programming to support the families of CHIRP partners
Document the progress of CHIRP programming
Support the creation of a community cookbook
Assist the director in event coordination
Commitment to attend weekly staff and monthly CHIRP partner meetings, as well as additional event meetings when applicable
Coordinate with PKD’s Garden Manager on garden harvests, food processing, and preservation into align with programming
Play supporting role in fundraising efforts when applicable
At least three years of experience in community organizing and/or program coordination in non-profit or community-based organizations necessary
Experience in healthy cooking, meal planning and budgeting, and preservation skills preferred
Strong foundation in community health and nutrition, food systems, and sustainable agriculture
Passion for community organizing and empowerment
Strong communication skills
Self-managed, organized, flexible, creative
Experience with file management, documentation, Googledocs, social media
Terms of Employment
Independent contractor, no benefits package right now.
PKD is an equal opportunity employer. Please send your cover letter and resume to firstname.lastname@example.org or mail to People’s Kitchen Detroit 4605 Cass Ave., Detroit, 48208. Interviews will be scheduled Tuesday, August 6 through Thursday, August 8th.
Arugula pesto is super nutritious and really tasty! It’s fairly easy and quick to grow. After seeding, you can harvest baby greens around three weeks and continue harvesting as they re-grow. Here’s our arugula bed just before harvest. At this point, the leaves are quite large.
Harvesting with a sharp knife is easiest for me, especially if you are harvesting large amounts or often. Cutting with a knife is a lot more natural of a motion for your body than cutting with scissors but for small scale gardens, either way is alright. On the left, we transplanted some lettuce which is hidden by the row cover. Our raised beds are 4’x8′ which is a common size for raised beds but for a small to average size person, it’s a little too wide to harvest from the middle of the bed. Harvesting ergonomics is something to consider before building beds.
We weeded this bed often as the arugula grew. A lot of weeding in the beginning can make things much easier later on, especially for harvesting salad greens because you don’t have to pick out as many weeds. As the arugula grows taller, it tends to shade out weeds. You can see the weeds that did make are quite small. I like to use this filet knife because it’s light weight and very sharp.
A lot of salad greens and herbs can be harvested by gathering a handful and cutting just below your hand. This is the fastest way to harvest. I have seen folks cut one leaf at a time and…it takes quite a while.
Almost done. I picked the last stragglers and then used a stirrup hoe to get the remaining leaves.
Wash & spin.
To make the pesto, I first added a some water and oil at the bottom, then a little bit of arugula. Blend. Continue to add more and more arugula, seeds or nuts, and spices. I tend to be pretty heavy handed with spices so I added liberal amounts of garlic and pepper, then salt to taste. The seeds or nuts help smooth out the intense flavor of the arugula. Here’s a formal recipe:
- 2 cups of packed arugula leaves, stems removed
- 1/2 cup of shelled nuts or seeds (opt)
- 1/2 cup fresh Parmesan cheese (opt)
- 1/2 cup extra virgin olive oil
- 6 garlic cloves, unpeeled
- 1/2 teaspoon salt
Label and date. We store our pesto in the freezer until we’re ready to use it.