Fantastic! Just went to B-R for the 1st time! I started a volunteer job over at Mission High and my friend Jamie brought me over there...what a little jewel of a market! Everything was so yummy. The salmon, the Fujis, the peaches, the round summer squash! The staff was friendly and helpful!! Looking forward to my next visit after 10\6. Don't change a thing!
No slow cooker, Shari?! Blasphamy. Just kidding, but seriously they are wonderful kitchen tools, especially this time of year when the thought of a hot meal is just what you need in the evening. One recommendation, shell out the few extra bucks and get one that you can program to cook for a specified amount of time and then will switch to a keep warm setting for those days when you'll be gone longer than the dish should cook, even on low.
Hmmm...a series of slow cooker recipes would be great...
Ben, thanks for writing about Shur. Tammy Wong told me that when Shur's truck arrives (usually late!) at the Minneapolis Farmers Market, shoppers rush over like bees to honey.
Tangled Noodle - the people that make good local food possible are fascinating. Every one of them. Getting to know the people providing you with food is just an added benefit to buying local.
An article about MN farmers' markets in the Star Tribune a couple of months ago just hinted at the incredible contribution that Hmong growers have made. As someone who has only just recently realized the incredible variety and quality of produce at FMs, I love reading about the people who make it possible. I'm now a huge fan of Chinese broccoli and I can't wait to try Ju Choi (and pea shoots!) I don't even know what these two look like so I will be sure to stop by at Shur Yang's stand and get my full five minutes of veg-ucation!
Thank you for shining the spotlight on such dedicated growers, much to the benefit of us all!
To address both your points, I WOULD advocate eating LESS of any kind of shrimp. (I would advocate eating less animal protein of any kind, for what it's worth, Emily.) All foods, whether farmed or gathered/hunted, present their own ecological challenges. Sustainability is an exercise in getting food out of the environment without surpassing its ability to recover.
My concern is with unsustainable shrimp farming--if it can be done in a way that does not trash the coastline, I'm all for it! The point I'm making is not that you should never eat shrimp again. It's that the American expectation of cheap and plentiful (insert food here) creates economic forces that encourage unsustainable practices.
Clearly, the two of you are making thoughtful and disciplined food choices. And that's all I'm asking people to do.
Thanks Kat, I'm hoping to get
Thanks Kat, I'm hoping to get there someday soon myself - it seems fantastic. I'm on their mailing list too, which only ups the drool factor.
Thanks for the note, Kris. I
Thanks for the note, Kris. I agree - those recipes WOULD be great. And you sound pretty darned experienced with the thing... :-)
Fantastic! Just went to B-R
Fantastic! Just went to B-R for the 1st time! I started a volunteer job over at Mission High and my friend Jamie brought me over there...what a little jewel of a market! Everything was so yummy. The salmon, the Fujis, the peaches, the round summer squash! The staff was friendly and helpful!! Looking forward to my next visit after 10\6. Don't change a thing!
Thank you
Kat Crawford
No slow cooker, Shari?!
No slow cooker, Shari?! Blasphamy. Just kidding, but seriously they are wonderful kitchen tools, especially this time of year when the thought of a hot meal is just what you need in the evening. One recommendation, shell out the few extra bucks and get one that you can program to cook for a specified amount of time and then will switch to a keep warm setting for those days when you'll be gone longer than the dish should cook, even on low.
Hmmm...a series of slow cooker recipes would be great...
I witnessed it myself. I
I witnessed it myself. I can't blame them, they've got a really interesting variety and know a ton about it!
Ben, thanks for writing about
Ben, thanks for writing about Shur. Tammy Wong told me that when Shur's truck arrives (usually late!) at the Minneapolis Farmers Market, shoppers rush over like bees to honey.
oh and thank you!
oh and thank you!
Tangled Noodle - the people
Tangled Noodle - the people that make good local food possible are fascinating. Every one of them. Getting to know the people providing you with food is just an added benefit to buying local.
An article about MN farmers'
An article about MN farmers' markets in the Star Tribune a couple of months ago just hinted at the incredible contribution that Hmong growers have made. As someone who has only just recently realized the incredible variety and quality of produce at FMs, I love reading about the people who make it possible. I'm now a huge fan of Chinese broccoli and I can't wait to try Ju Choi (and pea shoots!) I don't even know what these two look like so I will be sure to stop by at Shur Yang's stand and get my full five minutes of veg-ucation!
Thank you for shining the spotlight on such dedicated growers, much to the benefit of us all!
Emily, Selby-- To address
Emily, Selby--
To address both your points, I WOULD advocate eating LESS of any kind of shrimp. (I would advocate eating less animal protein of any kind, for what it's worth, Emily.) All foods, whether farmed or gathered/hunted, present their own ecological challenges. Sustainability is an exercise in getting food out of the environment without surpassing its ability to recover.
My concern is with unsustainable shrimp farming--if it can be done in a way that does not trash the coastline, I'm all for it! The point I'm making is not that you should never eat shrimp again. It's that the American expectation of cheap and plentiful (insert food here) creates economic forces that encourage unsustainable practices.
Clearly, the two of you are making thoughtful and disciplined food choices. And that's all I'm asking people to do.