Fatima’s Big Finish! Educate!

Have you ever wondered where your generous donation really goes? Is it really making a difference in the life of a real person who really needs it? As some of you know, I have years of professional experience in the world of NGOs, and have seen both sides of the donation coin. Today I am sharing with you the story of Fatima, and an opportunity to donate with a difference. Each dollar you donate will go directly to supporting Fatima and her educational journey.

To add a little bit more to the story, let me share a bit about Janet & Zach, two amazing and dear friends who I have had the opportunity to see in action in El Salvador. Their work in local communities in El Sal was monumental, with a strong focus on youth, education and community. So you have my personal stamp of approval on this fundraiser. Don’t want to take my word for it? Janet & Zach have partnered with Project Salvador, who is managing the funds and providing Fátima with academic support while Janet & Zach can’t be in El Salvador.

Interested in supporting the education of Fatima and making a real difference in the life of a real person? To make a donation, please click here, and make sure to write “Janet and Zach’s Scholarship fund” in the special instructions field! Many thanks for all your support! It truly means so much to me, Janet, Zach & Fatima and her family.

Fatima's Big Finish!

Take a bite of this!

If you have not been lucky enough to fall in love with Soma Bites yet, get on it! Organic, gluten- and sugar-free and made with real ingredients you know and love, Soma Organics is on to something delicious. Perfect for a mid-day snack and a welcomed, and healthy, addition to a lunchbox.

Soma Bites!

Local Sprouts chatted with Colly Galbiati from Soma Organics for her take on local!

LS: Where is your local community and what do you love about it?

SO: Our business is based in Oatley and we love the family atmosphere, the village-style shopping ‘main street’ (the typical butcher who knows your first name), and the tree-lined drive.

LS: If you were showing someone from out of town around your local area, where would you take them?

SO: The Oatley to Como walk over the bridge – or a run if they were feeling up to it! (a cool 10km from Oatley to Oyster Bay and back – well worth it for the scenery).

LS: What does ‘local’ mean to you?

SO: Community atmosphere, working together for a greater purpose, relying on one and another and becoming familiar with who your neighbours and fellow community members are in order to live a comfortable and safe life.

LS: Hidden local gem?

SO: A homeware and café store called Edmonds and Greer in Oatley West – browse cookbooks and candles while sipping a luscious hot choccy…  and they offer super luxe blankets when dining el fresco on the chillier days.

LS: Local person, cultural or food experience Local Sprouts should seek out?

SO: For a gluten free food experience and gourmet food shop, Scrummies is a must – along with a Tobys Estate coffee and gigantic GF muffin – homemade decadency and they always have a fabulous playlist on!

Check them out!
www.somaorganics.com.au
www.facebook.com/somaorganics
@
SomaOrganicsAU

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Sauteed radish with fava beans, pickled red onions and duck confit

Sauteed radish with fava beans, pickled red onions and duck confit
Recipe from Guy Hernandez of Bar Lola in Portland, Maine

Make a handful for a snack. Make a bunch for a light lunch with a chunk of good bread and a glass of wine. Head out to the farmers’ market and pick up your supplies for deliciousness! 

For the radish…

Trim, quarter and blanch radish in salted boiling water for 1-2′.

Shock in an ice water bath to stop the cooking.

Drain well and set aside.

For the favas…

Shell fresh fava beans from their husk and blanch in salted boiling water for 2-3′.

Shock in an ice water bath to stop the cooking.

Drain well.

Carefully remove and discard tough outer skin of individual beans.

Set aside blanched and skinned fava beans.

For the red onions…

Gently cook 1/2 cup of sugar with 2T of water over low heat until clear.

Raise heat to high and continue cooking until sugar begins to caramelize.

Off the heat, slowly and very carefully add 1/2 cup red wine vinegar.

Return to heat and continue to cook over medium heat for  3-4′.

Add 1/2 cup of thinly sliced red onions and simmer for 5′.

Cool to room temperature and set aside.

For the confit…

Purchase or make your own (I find Thomas Keller’s recipe pretty reliable)

To finish:

Warm some olive oil (or duck fat) in pan over medium high heat.

Add confit and cook until it begins to get crispy.

Add prepared radish and sauté until warmed through.

Add prepared fava beans to pan and toss.

In a new bowl, combine radish, favas, duck confit with a handful of greens (I used pea tendrils in mine) and some of the pickled red onions.

Season to taste with salt, pepper, and a squeeze of lemon.

Enjoy!

Better yet, get on over for a relaxing dinner with Guy and the team at Bar Lola!

@barlolamaine
http://www.barlola.net

Exposición Surfcity Barcelona

Such amazing work at Surfcity in Barcelona! Marc Conca!! Macara!!!

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La semana pasada tuvo lugar la exposición Surfcity “We are Antonyms” en Barcelona. Una exposición multidisciplinar de varios artistas. Una exposición súper interesante donde varios artistas exponían su visión de estos dos conceptos tan antónimos. Desde aquí darles las gracias a los organizadores y en especial a Marc Conca, que la verdad se lo ha currado muchísimo!!!!

Aqui os dejo mi pequeña aportación a la exposición para aquellos que al final no pudieron pasar.

Last week we had in Barcelona de Art exhibition Surfcity “We are Antonyms”.  Several artists show their own view of these two antonyms concepts. A really interesting project. I want to give thanks to the organizers of this project, specially to Marc Conca, who really made an amazing job.

Here you have my little contribution to the exhibition, for those who couldn’t assist.

 

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Bristol, give me a signal

Bristol, I love you!

the majesty of smallness

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Bristol. City of squats whose graffiti is a more famous landmark than its cathedral, who has a bakery called Bread an’ Ting, a home-ware store called Happytat and a stationery shop called Paper Gangsta; even your shop names have a sense of humour. Whose native Brizzle drawl involves referring to inanimate objects as ‘he’ or ‘she’ and tacking a random ‘l’ on after words that end in vowels, as though the very dialect is trying to turn every word into Bristol, a football fan’s chant: Bristol, Bristol. You crazy bloody minx.

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This is a city that met the everyday occurrence of a new Tesco opening with riots and firebombs: a stoned city, perennially laid back, outraged into action by the affront of the blue and red commercial beast squatting on its parade of independent businesses, its beating heart. They stretch all the way from Horfield Common down to the Attic…

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Meet Guy! Local Sprout’s favourite in Portland!

Guy Hernandez ::: photo by Winky Lewis

LS: Tell us a bit about you what makes you tick?

GH: I’m Guy Hernandez, chef/owner of Bar Lola in Portland Maine. Stella, my wife and Bar Lola co-owner, and I are interested in food and community 
and how they come together. 
We look for ways to grow and 
feed our curiosity every day

LS: What are some of your favourite local produce/products? 

GH: We are very fortunate to have access to an unbelievable amount of local products and produce.  So much so that being local becomes a given and not an exception.  Our attitude has been we like to buy from people we know. Chances are, if we’ve met you and we hit it off, you’re approaching your business of making and growing products in a way that is compatible with the way we prepare and serve those products in our restaurant.  I’m not sure if we have a favorite product per se.  We like the excitement and challenge of talking to a farmer and asking ‘What have you got that’s new and good?’ and going from there.

LS: Any tips for how you take advantage of seasonal fruit & veg?

GH: Working seasonally has its challenges because everything comes at once. There are no tomatoes, no tomatoes, no tomatoes and then all of a sudden there’s nothing but tomatoes. We take inspiration from our grandparents and do a lot of canning and pickling.  It’s a satisfying practice and pays off when all that’s around are beets and potatoes.  Not that beets and potatoes aren’t full of potential themselves.

LS: What does ‘local’ mean to you/your work/your family?

GH: The questions of local came up a while back when I mentioned a Vermont cheese we use and someone asked if I thought that was local.  We like to work with people we know and the people we know are typically people we’ve met, and we’ve met you, that means you’re probably within a day’s drive.  That’s not a hard a fast rule, but it’s a start.

Check out Bar Lola in Portland, Maine! It’s Local Sprout’s favourite spot in town! And stay tuned for a special recipe from Guy on Local Sprouts!
@barlolamaine
http://www.barlola.net

Winky Lewis Photography