Student Food Co.

a non-profit produce stand in Ann Arbor, Michigan http://www.studentfoodco.com/

[aastudentfoodco]

GMO OMG: Label GMOs!

Imagine if half the world’s population were autistic. 

A recent study by MIT predicts that by 2025, one in two children will be diagnosed with autism.

This silent perpetrator is glyphosate (aka Roundup), an herbicide sprayed on genetically modified crops – 88% of corn and 93% of soy in the United States. These plants are bred with a resistance to this powerful toxin so they are unharmed by the treatment. Humans, however, have not developed a resistance so even traces of glyphosate can be toxic.

Glyphosate is found in corn syrup, cornstarch, soy lecithin, animal feed – if it doesn’t say “organic,” it was probably treated with Roundup. Glyphosate is an endocrine disruptor. In simple terms – it disturbs the body’s natural production of hormone, causing organ and neurological damage. This includes diabetes, obesity, kidney and liver cancers, miscarriages, birth defects and developmental disorders. While there has been no long-term research conducted on the effects of glyphosate on the human body, the study found a Pearson coefficient of .985 – indicating that the as rates of glyphosate treatments spiked in the 1990s, so too did rates of autism.

With these problems so widely recognized, why has the US government failed to take action?

Currently 64 countries require the labeling of GMOs – 50 have bans or restrictions on any artificial crop treatment. However, the US still has no legislation requiring GMO labeling. How could this happen? 

Companies that produce GMOs and crop treatments like Monsanto, Dow, and Genentech have been fighting labeling ever since glyphosate’s introduction in 1976. They have powerful lobbyists and in some cases, employees serve as government officials, a dirty practice aptly called the “revolving door.” 

For instance, Linda Fisher served in the EPA’s Office of Pollution Prevention, Pesticides, and Toxic Substances before becoming VP of Government and Public Affairs for Monsanto. Michael Kantor was a former Secretary of the US Dept. of Commerce and is now a member of the board of directors for Monsanto. The list continues – Michael Taylor, Josh King, Michael Philips – all Monsanto, Genentech, or Dow executives that have served on the very organizations intended to regulate these companies. 

Therefore, a full ban on GMOs could not be feasible. However, food manufacturers should be required to label the products that contain GMOs so consumers can make more informed decisions. These labels would be similar to the nutritional information printed on all packaged food, informing the consumer and hopefully, leading them to organic and GMO-free products.  

Until there is sufficient long-term research conducted, a ban on GMOs would be unreasonable and could hinder the growth of the US farm industry. However with 91% of Americans in favor of labeling GMOs, we deserve to know what’s in our food.

[aastudentfoodco]

Jamaican Jerk Pit: A Taste of Paradise

Usually, I like to use this space to rant about local and organic food, but I'll take a step away from that for a minute to recommend a restaurant for all of you with the post-Spring Break blues. 

Out here in Ann Arbor, it can get pretty cold and dreary in the winter months. When snow and ice cover the sidewalk and the sun disappears for months on end, it's nice to know that I can escape to Jamaica for some delicious jerk chicken at a U of M institution: Jamaican Jerk Pit.

The Pit is small green building on North University, minutes from the diag and the stresses of academic life. However, as you walk in through the glass door prominently displaying its primary allegiance with a block M, you are transported to a whole new world: to Jamaica, ‘mon! You descend a flight of stairs with smooth reggae playing in the background and instantly your mouth waters to the music, the smell of jerk spices and the anticipation of some good eats.

The restaurant itself is housed in the basement, yellow and green walls house pictures of Bob Marley and signs from Jamaica. The Pit is authentic without being tacky. The Pit isn’t trying to be anything it’s not; rather it’s truly a Jamaican restaurant transplanted in the cold heart of Ann Arbor.

You can't go to the Jerk Pit without ordering the jerk chicken. You have the option of mild, medium and spicy (authentic flavors here, so go easy on spice) and all are delicious. The sweet potato fries are soft and meaty, the chicken is spiced and cooked to perfection.

A picture of the University would not be complete without the Jamaican Jerk Pit. It's the escape from the frigid nature of Ann Arbor, a stress reliever in the form of good music, authentic food, and a warm atmosphere.

[aastudentfoodco]

What's Cooking Wednesday: Moroccan Spiced Spaghetti Squash

Spaghetti Squash can be intimidating, however when done right, it's a delicious substitute for spaghetti or angel hair pasta. Thanks to Smitten Kitchen's colorful pictures and detailed instructions, you can be a Spaghetti Squash champion!

This easy recipe can be made in your dorm microwave or roasted in the oven. It makes a delicious side dish, late night snack, or with some chickpeas and couscous, a delectable dinner.

Moroccan Spiced Spaghetti Squash

Serves 4

1 (3 1/2- to 4-pound) spaghetti squash 1/2 stick (4 tablespoons) unsalted butter, cut into pieces 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/8 teaspoon cayenne 3/4 teaspoon salt 2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse

To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp knife, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.

Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.

[aastudentfoodco]

Detroit: The Future of Local Farming

In Detroit, over 500,000 people live in what is known as a “food desert” – they have little access to fresh produce and quality food. With limited public transportation, many are forced to shop for groceries at gas stations and convenience stores.

Keep Growing Detroit aims to change that. This grassroots organization strives to make Detroit a food-sovereign city, where residents grow the majority of fruits and vegetables consumed. Through hands-on classes, free seeds, soil, and instruction, KGD is quickly turning Detroit into the first fully sustainable city.

Thanks to KGD’s efforts, nearly 20,000 Detroit residents are engaged in cultivating a local garden or farm. These brave citizens are not only transforming the city’s landscape from overgrown bush to agricultural wonderland, but they are also transforming the way the city sees food. Detroiters are realizing that food need not come from distant lands, but can be grown in the garden down the street.

KGD’s plan doesn’t stop there. They aim to meet the food needs of Detroit’s 700,000 residents through a greater focus on local production farms. They see a future where a city eats only what is grown locally, where “organic” isn’t a term reserved for the pricey health food stores, where everyone has access to fresh, quality produce.

At Student Food Co, we have a similar vision. While many students can afford fresh fruits and vegetables, they lack the transportation to purchase it. We want to make quality food accessible, so that students need not eat Ramen and frozen vegetables. 

By supporting Student Food Co, you are not just fueling yourself with healthy treats; you are fueling the idea that one day all people will have access to quality produce. Together, we can transform the food desert into a food oasis.

We’ll be back in Mason Hall on Friday, January 23. Come and see what good food can do for you.

[aastudentfoodco]

Eat Local!

Every Thanksgiving, my dad tells the same story. When he was ten, he spent his summer at day camp. One day, after playing stickball, he passed by a mysterious crate of dark purple fruits. Intrigued, he picked one up and took a bite.

To this day, my dad swears by that first plum. To him, nothing has ever tasted as sweet.

Back in his childhood, fruit was grown locally. If it wasn’t plum season, you couldn’t get a plum. Food rarely traveled further than one state to the next.

Nothing tastes like a fruit straight off the tree. As your teeth sink into the skin, you can taste the difference. No bitter pesticides, just months of tree-ripened juiciness.

Back then, local food wasn’t a fad – ‘diets’ didn’t make the front pages of newsstands – it was just the way people ate. When you eat a fruit today, often, that fruit was picked long before ripeness, shipped thousands of miles from South America, the whole time being exposed to diesel and other highway smells and ripened using CO2 gas. Does that sound appetizing?

At Student Food Co., we believe in eating local. Our produce travels less than one hour from farm to stand. It’s ripened as nature intended – by the tree.

We’ll be in Mason Hall Wednesday and Fri 11 a.m.- 4:30 p.m.

Come by and taste the local difference.

[aastudentfoodco]

3 Simple Ways to Use Basil

Guess what? We are selling basil, along with parsley and thyme at the stand today! (11-4 pm in Mason Hall for those of you who don't know or need to reminder). The best part? You don't have to be a master chef to use basil or other herbs in your cooking. In fact, adding some herbs to your food is and easy and simple way to make a delicious meal! So here are 3 ideas that you, yes you, can use basil in your cooking!

1. Add it to your pasta! Tossing your pasta with a little olive oil and finely chopped basil will take your Italian cooking to the next level!

2. Add it to your sandwich! I'm thinking a tomato, mozzarella, basil panini, what about you?

3. Roasted Vegetables! Cut up some of your favorite veggies, toss in olive oil and throw in some minced garlic and chopped basil, roast at about 375 for 20-30 minutes. So delicious!

Feeling inspired? Come to the stand today and get your fresh produce and herbs, we'd love to see you there!

[aastudentfoodco]

Become a Student Food Co Farm Stand Volunteer

Ever wanted to volunteer at the Student Food Co farm stand? We’ve got you covered. This blog post will explore the ins and outs of becoming a farm stand volunteer.

How do you become a volunteer? At the start of the semester, the volunteer coordinator will send out 2 Google docs with time slots for the entire semester—one for Wednesday shifts and one for Friday shifts. Sign up wisely because these time slots are permanent. (Tip: make sure you are subscribed to the Student Food Co emails or you will not receive the Google doc—email [email protected] to subscribe)

You signed up, how do you know what to do at the stand? After the Google docs are filled up, the volunteer coordinator will arrange a volunteer meeting. At this meeting, the general processes for volunteering will be explained—nothing too complicated. Also, there is a binder filled with everything you’ll ever need to know about volunteering at the stand. It contains emergency contact info, a step-by-step guide to using the iPad for transactions, and answers to any questions you could be asked by costumers. (Tip: when if doubt, check the binder!)  

You can’t make your shift! What do you do?! Don’t fret if you can’t make it to your shift one time—just don’t make a habit of it. There are alternatives that can cover for you, so send out an email to the volunteer coordinator with as much notice as possible. (Tip: if you’re in a bind last minute try posting in the volunteer Facebook group or texting alternatives listed on the Google doc)

So here we are, mid-semester. You’ve read this post, and you want to get involved now. What should you do? Subscribe to the email list or email the volunteer coordinator. Lucky for you all, we just started selling on Wednesdays and there may be open shifts. If not, put your name and phone number down to be an alternative.

Happy volunteering! If you have any more questions, feel free to leave them in the comments below, shoot us an email, or bring them to the stand.  

[aastudentfoodco]

A Simple Method of Steaming Vegetables

Worn out from Saturday morning’s St. Patrick’s Day festivities, a few friends and I decided to stay in and make ourselves dinner Saturday evening. With a variety of produce, pasta, and quinoa, we braved the dorm’s communal kitchen. After putting the both the pasta and quinoa in pots on the stove, I was expecting high maintenance preparations followed by a fairly long cook time of the produce. This would have been the case if one of my friends didn’t interrupt the conversation of preheating the oven to point out that “we could just steam this all in the microwave”.

 Ingredients:

You could steam any vegetable this way, but listed below are the vegetables in the photo above.

Mushrooms (sliced) ($2.25 at Student Food Co. stand)

Carrots (baby or sliced) (3 for $1.00 or 1 for $0.50 at Student Food Co. stand)

Broccoli (sliced) ($1.00 at Student Food Co. stand)

Asparagus (bottoms removed) ($1.25 at Student Food Co. stand)

Brussel Sprouts (bottoms removed and halved)

 Process:

Wash and cut the vegetables. For asparagus and brussel sprouts remember to remove the bottoms, as they are tough and hard to consume. When cutting the vegetables, try and maintain similar sized pieces in order to get the most even cook.

 Fill a large bowl 1/4 of the way with water. Move the sliced vegetables into a strainer, and place this in the larger bowl.

Microwave for 3-5 minutes. If desired softness is not reached, add more water to the large bowl and microwave for longer.

This method left a flawless cook on vegetables and was neither time nor attention heavy. The next time you’re in a hurry or just want to steam some vegetables, I recommend this method!

[aastudentfoodco]

Warm Cocoa-Cinnamon Applesauce

The classic apple slices and peanut butter will forever be my go to snack, but sometimes I need to switch it up a little bit. Feel the same? Check out this simple recipe for a warm cocoa-cinnamon applesauce! 

Ingredients:

Apple (sliced) ($0.75 at Student Food Co stand)

Cocoa power

Cinnamon 

Process:

Slice your apple and place slices in a microwave safe bowl.

Sprinkle desired cocoa powder and cinnamon on top of the apple slices.

Microwave for 3-4 minutes or until soft.

Using a fork, mash apples together.

Let sit for a few minutes to cool off before enjoying. 

Enjoy! Let us know if you try this recipe out—or if you create an awesome variation—in the comments. 

[aastudentfoodco]

Banana Chunky Monkey Ice Cream

Let’s be real, even in the frozen tundra that is Ann Arbor, ice cream makes for an amazing comfort food!  As the stress from midterms builds, take some time out of your study schedule to relax and enjoy this tasty treat—guilt free.   

Ingredients:

Bananas (frozen) ($0.50 at Student Food Co. stand)

Any nut butter (I chose almond)

Raw almonds

Dark chocolate chips

 Process:

Place frozen bananas and nut butter in blender and blend until smooth. (Tip: for every 1 banana you use, add 1 tablespoon of nut butter.)

Optional: Lightly chop the raw almonds and dark chocolate chips.

Put the banana nut butter mixture in a bowl and stir in the raw almonds and chocolate chips.

Enjoy right away for a soft-serve consistency, or freeze and enjoy later for a traditional ice cream consistency.

 Good luck to everyone with exams! Let us know what you think in the comments. 

[aastudentfoodco]

2014 Farm Bill & Organics

There's a lot to say about the new farm bill.  Signed by Obama nearly two weeks ago in East Lansing, the 2014 bi-partisan bill was largely considered a victory for organic agriculture.

The bulk of federal support is still allocated to commodity crops like wheat, rice, soybeans, cotton, and corn - which in turn are used to produce meat, processed foods, and biofuels.  Only two percent of U.S. cropland grows fruits and vegetables.

Despite these long-standing subsidy issues, funding for organic programs has increased 161% compared to the 2008 farm bill.  Funding will go towards enforcing organic standards, negotiating trade agreements, and supporting small farms in organic certification. However, the largest emphasis will be placed on research - investigating effective organic production practices and demonstrating with hard, scientific evidence that "organic production systems can benefit crop and livestock health, reduce dependency on off-farm inputs, enhance conservation of natural resources including biodiversity and improve the operation’s economic efficiency" (ORFR).

Organic crop insurance has also been improved upon - organic farmers will now be able to ensure their crops at their organic retail value, where past insurance premiums were set for their non-organic equivalents.  Organic farmers will no longer take a disproportionate loss in the face of crop failure or other harvest issues.

There are certainly many controversies with the bill, and we still have a long way to go in terms of organic agriculture and protecting our local farmers. However, it looks like we're taking some steps in the right direction! Check out these links below for some more information. 

GreenBiz

Politico

Washington Post

See you at the stand on Friday!

[aastudentfoodco]

Chocolate Avocado Truffles

If you’re like me, then you probably love chocolate and probably love avocado… just not together. Until now. These chocolate avocado truffles taste just like chocolate truffles, but call for avocado solely to achieve a creamy texture (without using cream or butter).  

Ingredients:

Chocolate chips (12 ounces)

2-3 Avocados ($1.25 each at Student Food Co. stand)

Optional: Cocoa powder, coconut shavings, chopped nuts

Process:

Slice avocados and blend (or mix) until smooth

Melt chocolate chips on stovetop or in the microwave

Combine blended avocados with melted chocolate in a bowl, and then stir until one

Store mixture in fridge for one hour (or until firm)

Remove from fridge and roll tablespoon-sized amounts into spheres (optional: roll in cocoa powder, coconut shavings, chopped nuts, etc.)

 Enjoy and remember to store these in the fridge!

[aastudentfoodco]

Baked Apples & Cinnamon Oatmeal!

Wondering what else you can do with Student Food Co. apples? Try this quick and filling breakfast! (Or if you're like me and out of food, it works for lunch and dinner too)

Toasty warm and perfect for those still-negative temperature mornings!

Cut up as many apple slices as you'd like (I used half an apple).

Sprinkle some cinnamon on top, and pop 'em in the microwave for 3 or so minutes.

I added the apples to dry oatmeal, then poured in a little bit of hot water to cook the oatmeal, and it worked great! Sweet, warm, easy and delicious.

Enjoy!

[aastudentfoodco]

Apple Chips

What do chocolate, bananas, kale and sweet potatoes all have in common?

They make great chips, but with this easy recipe for apple chips the deliciousness doesn’t have to stop there.

 Ingredients:

Apples ($0.75 at Student Food Co. stand)

Seasoning of your choice (I chose cinnamon, but feel free to get creative )

 Process:

Pre-heat your oven to 200 degrees

Slice your apples as thin as possible—the thinner you cut them, the crispier they’ll get

Spread the sliced apples over a non-stick bake sheet and add desired seasoning

Bake for one hour and remove from the oven

Flip the chips over and season the other side

Bake for another hour (or until desired crunch is achieved)

  Enjoy! Let us know your favorite type of chip variation in the comments below. 

[aastudentfoodco]

I used this wonderful plate of veggies for a healthy post-work out snack, enjoy!

Crunchy Veggie Slaw:

You will need-  a carrot, stalk of broccoli, 1 tomato (all of which can be purchased at the Student Food Co. Stand. Also some olive oil, balsamic vinegar, salt, and pepper

Peel, slice, and quarter the carrot

Chop the broccoli into small florets

Dice the tomato.

Throw it all together in a bowl and toss with the olive oil and balsamic vinegar. Add salt and pepper to taste, and there you have it!

[aastudentfoodco]

Fresh Herbs & Easy Seasoning

As someone who can't get enough of fresh basil, I think this is my new favorite trick!  Freeze your fresh herbs in olive oil for easy seasoning - you don't have to worry about your herbs wilting, and the little frozen cube is too easy to add to a dish.

One of my favorite simple recipes - Grab a sweet potato from the Student Food Co. stand and cut into small pieces, add a cube of fresh basil and olive oil, a pinch of salt, and sauté in a frying pan on medium-high heat.  I love adding veggies like broccoli, red peppers, and onions, or even an egg or two!  Make sure to give the potatoes an extra few minutes on the stove, as they will take the longest to cook.

For our friends living in the dorms, try microwaving the sweet potato pieces and seasoning cube for 3-4 minutes.  The warm and delicious sweet potato is great with fresh veggies!  Check Melanie's recipe a couple posts down - hummus and avocado are also great toppers.

Happy eating!

[aastudentfoodco]

Recipe: Cocoa-Cinnamon Frozen Banana Pieces

I’ve never heard of someone who doesn’t love Dole Banana Dippers, but at $3.25 for a 6 pack (of 4 pieces each) it’s just not always price justifiable. 

These cocoa-cinnamon frozen banana pieces, however, are just as delicious (not to mention less processed and packaging free) for the price conscious shopper. 

Bananas are sold at the Student Food Co. stand for 50 cents each

An 8 oz container of Hersey’s cocoa costs about 3 dollars

Ground cinnamon can be purchased for about a dollar an oz

What You’ll Need: Bananas, Cocoa Powder, and Cinnamon 

What To Do: 1. Slice up some bananas 2. Sprinkle on cinnamon to your liking 3. Sprinkle on cocoa powder to your liking 4. Leave in your freezer for a few hours 

Enjoy! Let us know in the comments below what you think.