Spices: mustard seed, nutmeg, cinnamon, curry, salt and pepper
DIRECTIONS:
Set your oven to 375º F. Chop all vegetables into large cubes. Coat with olive oil salt and pepper. Roast for 45 minutes or until golden brown. Add roasted veggies to a stock pot. Add chicken stock, cream, and more salt and pepper to your taste. Simmer for 25 minutes, blend with fresh herbs thoroughly, place back in pot and serve! Add more stock if too thick.
GRILLED TWO-CHEESE SANDWICH
1/2 cup Gruyere cheese
1/2 cup Jarlsberg cheese
Sliced sourdough bread
Butter
DIRECTIONS:
Shred your cheese completely. Warm a flat pan to medium heat. Melt butter in the center of the pan. Place a pinch of cheese on the melted butter. Place one slice of bread on top of the cheese. Now build your grilled cheese sandwich in the pan. The result will be a golden brown cheese crisp built right into the bread. Enjoy!
Bernardo comes from a long line of knife grinders. IN 1950, his dad Antonio migrated from Italy to Canada and start a knife sharpening service. This service provided the customer with a knife and then exchanged it every week with a sharp knife.
Food for Thought (FFT) was organized by a group of concerned parents, educators and growers who first came together in the spring of 2002 to improve the nutritional status and food awareness of children in the Ojai Unified School District (OUSD).
Acta Non Verba: Youth Urban Farm Project (ANV) elevates life in Oakland and beyond by challenging oppressive dynamics and environments through urban farming. Founded and led mainly by women of color from the surrounding neighborhood and larger community, ANV creates a safe and creative outdoor space for children, youth, and families in East Oakland, CA.
