#Roxana Jullapat

[umbernutrition]

Soba Salad With Kabocha Squash & Toasted Pepitas

This is the salad that I served at one of my first soba pop-ups in Los Angeles, working with my chef friends Roxana Jullapat and Daniel Mattern of Friends & Family. Roxana and Dan came up with the idea to add a little pumpkin seed oil to the dressing and garnish with toasted pepitas, which opened my mind about the possibilities of soba

Ingredients

For the amakara (sweet and savory) shoyu tare & soba salad

2 tablespoons kokuto syrup

2 teaspoons shoyu tare or soy sauce

1 1/2 pounds (680 g) kabocha squash (about half of a medium squash), peeled and diced into ½-inch (12 mm) cubes

2 tablespoons plus 1 teaspoon untoasted sesame oil or olive oil

1 teaspoon sea salt

1 pinch freshly ground black pepper

1/2 cup (70 g) pepitas (pumpkin seeds)

8 ounces (230 g) dried or fresh soba noodles

10 ounces (284 g) mixed baby greens, such as arugula, spinach, and kale

For the pumpkin seed vinaigrette

1/4 cup (60 ml) orange juice

1 1/2 tablespoons rice vinegar

2 teaspoons ginger juice

2 1/2 tablespoons lemon juice

2 tablespoons soy sauce

1 tablespoon pumpkin seed oil or other nut oil (such as almond, walnut, or pecan)

1/4 cup (60 ml) extra-virgin olive oil or untoasted sesame oil

1 pinch shichimi togarashi, plus more to taste

1 pinch flaky sea salt, plus more to taste

1 pinch freshly ground black pepper, plus more to taste

[readerfileepub]

[BOOK] Mother Grains Recipes for the Grain Revolution [DOWNLOAD IN @PDF]

Download Or Read Ebook at:

http://read.ebookcollection.space/?book=1324003561

"Download/Read Mother Grains: Recipes for the Grain Revolution Ebook

information book:

Author : Roxana Jullapat

Pages : 352

Language :

Release Date :2021-4-20

ISBN :1324003561

Publisher :W. W. Norton Company

BOOK DESCRIPTION:

As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more.Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase.Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook.Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.

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[crazytummyblog]

Brown Rice Flour Recipes - How to Bake With Brown Rice Flour

Brown Rice Flour Recipes – How to Bake With Brown Rice Flour

In Mother Grains, Roxana Jullapat—baker and co-owner of Friends & Family in Los Angeles—shares “recipes for the grain revolution,” celebrating the flavors and textures and wonders of buckwheat, corn, oats, and then some. But the rice chapter caught my eye the most, with its gooey peach cobbler and sticky banoffee pie (both excerpted below, oh yes). Today, pour yourself a cup of tea and hang out…

[chewingpodcast]

(Chewing)Why it’s important (and increasingly popular) to cook with heirloom, heritage and ancient grains. How you can make these AMAZEballs cookies with rye flour. And how two artists created an incredible store/tribute to Dr. George Washington Carver in Chicago. 

[rafaelthompson]

Know Your Ingredients: Sorghum

Learn about this early trending ingredient and how you can add it to coffee drinks.

BY MARK VAN STREEFKERK BARISTA MAGAZINE ONLINE

Photos courtesy of Portland Coffee Roasters

Last October, we took a look at several fall and winter drink offerings from a few different cafés, including Portland Coffee Roasters’ Sorghum Cinnamon Latte. The sweet, molasses-like flavor of sorghum paired with cinnamon has a ginger molasses cookie taste, perfect for a latte. What exactly is sorghum, though? As part of our “Know Your Ingredients,” series we are taking a closer look at sorghum, and learning about its uses both in and out of the coffee industry. 

Sorghum’s sweet, molasses flavor pairs great with cinnamon in Portland Coffee Roasters’ Sorghum Cinnamon Latte.

Sorghum is a cereal grain, or more accurately, a flowering plant of the grass family that originated in Africa. It can grow up to eight feet tall. In fact, it’s not uncommon for sorghum to be planted between rows of young coffee plants to provide shade. Some varieties are grown to feed livestock, and others are grown for human consumption. You can even pop the kernels like popcorn. 

Roxana Jullapat, head baker and co-owner of Los Angeles bakery Friends & Family, has a book slated to come out this spring titled Mother Grains: Recipes for the Grain Revolution. The book shares her work with ancient crops like barley, buckwheat, rye, and sorghum, and how using these grains brings out different attributes in baked goods. 

Roxana explained that there are two main varieties of sorghum grown for human consumption. Grain sorghum is grown to harvest the berries, which are then milled into flour. Sorghum flour has a mild, earthy texture, and makes a great gluten-free flour substitute for wheat. The second variety is syrup sorghum, grown specifically to extract juice from the plant stalks, then cooked to a syrup. “The process is very similar to molasses made from sugar cane juice,” Roxana says. 

Sorghum syrup is “incredibly artisanal, made in smaller batches mostly in the Southern U.S.,” she says. “Each batch speaks of its specific maker as well as of the region in which it was grown … no two batches of sorghum syrup are identical.” 

Sorghum syrup is a flavorful sweetener that can be used similarly to molasses or honey. Flavor nuances can range from caramel-y and buttery to smokey and fudgy.

Want to experiment with sorghum syrup at home with your own coffee drinks? Your main grocery store might already carry it—call ahead to find out. If not, check out this website for a list of retailers and more info about sorghum. Once you’ve got it, check out this recipe to make a sorghum latte at home.

ABOUT THE AUTHOR Mark Van Streefkerk is Barista Magazine’s social media content developer and a frequent contributor. He is also a freelance writer, social media manager, and novelist based out of Seattle. If Mark isn’t writing, he’s probably biking to his favorite vegan restaurant. Find out more on his website.

The post Know Your Ingredients: Sorghum appeared first on Barista Magazine Online.

Know Your Ingredients: Sorghum published first on https://espressoexpertsite.tumblr.com/

[lasrecetasdejujo]

El libro de cocina más emocionante de la primavera es 'Mother Grains' de Roxana Jullapat https://bit.ly/3aazApt #recetas #recetas #recetas #recetas #recetas #recetas #recetas #recetas #recetas #recetas

[easyfoodnetwork]

Bakers Against Racism Is Just the Beginning

Paola Velez, Willa Pelini, and Rob Rubba launched an international movement of anti-racist bake sales to empower communities and change their own industry

When Willa Pelini messaged Paola Velez about co-hosting a bake sale to benefit the Minnesota Freedom Fund, Velez took a day to think it through — and to do some baker’s math. Throughout April and May, Velez, a James Beard Award finalist in 2020 for her work at Washington, DC’s Kith/Kin (where she is currently furloughed), hosted a fundraising pop-up called Doña Dona featuring doughnuts inspired by her Dominican-American childhood. The pop-up raised a little over $1,000 for immigrant rights organization Ayuda, which Velez describes as both a lot of money and in the grand scheme of things, not nearly enough. If she and Pelini teamed up, that $1,000 could become $2,000. And what if she opened up the project to a wider array of people, and shared everything she knew about running a successful pop-up fundraiser?

Velez typed up a mission statement and several detailed documents about how to bake at scale and raise funds, and emailed them over to Pelini, who was most recently the pastry chef at the D.C. restaurant Emilie’s until she was laid off due to COVID-19. “We both speak the same language — pastry math,” Velez says. “So I said, ‘Willa, if we both participate and make 150 pieces of one dessert and price it out at $8, individually we’ll raise $1,200 dollars. If we ask everyone to participate virtually and decentralize it, we might be able to get 80 participants, and 1,200 times 80 is $96,000.’” The scale of the project seemed daunting, but the international movement for black lives in the wake of George Floyd’s death at the hands of a white police officer fueled a sense of urgency and ambition. “If we donate a little bit of money, we can make a little bit of change; with others, we can donate a lot of money that can make a lot of change.” They called their fundraiser Bakers Against Racism.

Eighty participants in Bakers Against Racism seemed like a huge reach to Velez and Pelini at the time. But the little bake sale bootstrapped by three DC chefs (a third collaborator, Rob Rubba, designed the graphics) has blown way, way past that to become a worldwide phenomenon. Participants in Bakers Against Racism, which opened its pre-sales on Monday (many bakers sold out far ahead of the Friday pick-ups), hail from 200 cities around the U.S.; hubs have formed in London, Berlin, and Paris, and Velez says the movement has reached five continents. Pastry chefs, professional bakers, and home cooks across the country are selling cookies and challah to support causes both national and essential to their communities. That’s by design — the whole process has been decentralized, with a broad list of suggested charities to support, so every baker has the chance to impact their own local causes.

According to foodtimeline.org, the phrase “bake sale” became popular in the early 20th century as a way to describe the age-old human practice of donating time, materials, and labor to raise money via baked goods. Since then, it’s become a uniquely American tradition, tied to women’s participation in charitable causes. Bake sales have played roles in political movements before — most notably in the case of George Gilmore’s Club from Nowhere, which sold peach pies, pound cakes, and hot meals to support the Montgomery Bus Boycott, and which Velez cites as an inspiration for her own baking activism. But since Donald Trump’s election spurred politically liberal women, especially white women, to become more involved in activism, the bake sale has become an increasingly large-scale and familiar tool, especially in the restaurant community. In New York, pastry chef Natasha Pickowicz is renowned for her Planned Parenthood bake sales, which began in 2016.

In Los Angeles, Gather for Good, an all-volunteer organization run by Sherry Mandell and Stephanie Chen and co-founded with Zoe Nathan of the Rustic Canyon group, launched in February 2017, and their bake sales have since raised nearly $100,000 for causes as varied as mental health advocacy to providing lawyers for families separated at the border. At the same time that Pelini and Velez brainstormed their bake sale, Mandell, who runs the Tehachapi Heritage Grain Project, and Chen, who owns Sugarbear Bakes, decided, as Mandell put it, to “get the band back together” to support the movement for black lives (they have since folded under the Bakers Against Racism banner).

“We were already talking about doing this with COVID,” Mandell says. “Other events we’ve done have been very much about coming together. We had to think of a way we could come together but still be apart.” Their solution was to launch a Pies for Justice initiative with many of the city’s best-loved restaurants and chefs, offering pre-sales for pies this Friday, June 19, on their website, with pick-ups organized for the next day. Proceeds from the effort will be split between Black Lives Matter Los Angeles and Gathering for Justice, an (unaffiliated) organization fighting against racial injustice in the prison system.

View this post on Instagram

We love Chef Cattleya Asapahu for her beautiful pie that SAYS IT ALL!!! We are here because #blacklivesmatter and we demand justice! Head to the link in profile to pre-game your pies on sale tomorrow including this delicious Coconut Cream Pie from @providencela. #piesforjustice

A post shared by &gatherforgood (@andgatherforgood) on Jun 18, 2020 at 10:23am PDT

Roxana Jullapat, the baker and co-owner of the Los Angeles cafe Friends & Family, was unable to coordinate with the larger bake sales happening this week, and instead held her own bake sale Monday, splitting the proceeds between Black Lives Matter LA and a black-run hyper-local effort to feed the homeless, Brown Bag Lady. Bake sales were always meaningful to Jullapat, but now that meaning has completely changed. “Pre-COVID, [the bake sale] is a very studied, measurable tool to raise money and bring awareness. Post-COVID, it’s many other things — it’s a healing device, it’s a way to make a statement about where you stand.” Jullapat believes online donations are important, but picking up a baked good engages people in a different way — and offers a concrete action people struggling to save their businesses can take in the face of uncertainty. “There’s an underlying feeling of, The house is burning, might as well share while we still have it. In three months, we could all be going under, so might as well do it now.”

The bakers taking part in Bakers Against Racism around the world describe a similar sense of purpose, often despite the challenges they’ve been weathering during the pandemic. In Paris, Janae Lynch, an African-American expat and a pastry chef at the doughnut shop Boneshaker, says joining the bake sale was important to her both to support the cause in the U.S., and address France’s persistent racism and police brutality. “We thought that since food brings joy, we could support fighting for black lives, fighting against police brutality and systemic and institutionalized racism. It’s a global issue.”

In Bethlehem, Pennsylvania, Melanie Lino, who co-owns Lit Coffee Roastery and sells her baked goods under her company Made by Lino, is baking to support two organizations in the Lehigh Valley fighting systemic injustice. She first got involved with the bake sale because she’d formed an online friendship with Velez, who like Lino is Dominican-American. All of Lino’s baked goods have already sold out, and she raised over $2,400. “Everything’s been so heavy for awhile right now, and it was such an incredible feeling [to see] this many people show up in a short period of time, and this many people decide to volunteer their time to help,” she says. “We raised all this money, 100 percent of which can be used to better the lives of other people.”

Velez describes a similar sense of solidarity and uplift at the heart of the Bakers Against Racism, which she calls a “pure moment.” But she also does not want the restaurant industry to engage in a bake sale against racism and then do nothing to address the rampant racial discrimination in professional kitchens. On Instagram, she noted that some restaurants joining the bake sale have not addressed the racism in their own workplaces, even when employees have asked them to. “Don’t use another black life to make yourself look good,” she writes. To me, she added, “Now that you’re saying you’re open to fighting against racism, if you’ve been called out and told you’re racist in your establishment, what are you going to do to change the systems you’ve heavily relied on for profit?”

In the #bakersagainstracism Instagram hashtag, a surreal, very 2020 phenomenon emerged: white-run accounts previously dedicated to burnished sourdough or cookies with animal faces are now decorating their wares with revolutionary Black Power fists. Velez notes that the Google Drive, which goes out to every participant, includes a document of podcasts and videos for bakers to listen to while they work in order to educate themselves on, say, turning performative wokeness into genuine action. The bake sale isn’t just about raising funds, or awareness, outwardly; participants can take the time to deepen their own commitment to fighting for black lives, too.

As for Velez, she opted to bake a passionfruit strawberry buckle with a salty streusel, “something simple, not extravagant, though it’s gonna be tasty.” It sold out immediately. Right now, she is trying to keep up with her grassroots mega-success and watching hubs form organically, sometimes in places which would have once been unthinkable, like Richmond, Virginia, the former capital of the Confederacy. She hopes Bakers Against Racism is only the beginning of a larger cultural transformation. “It’s given people the confidence to say: You’re going to buy this cake and stop being racist. That’s it.”

Meghan McCarron is Eater’s special correspondent

from Eater - All https://ift.tt/2UU0vif https://ift.tt/2YaJsL4

Paola Velez, Willa Pelini, and Rob Rubba launched an international movement of anti-racist bake sales to empower communities and change their own industry

When Willa Pelini messaged Paola Velez about co-hosting a bake sale to benefit the Minnesota Freedom Fund, Velez took a day to think it through — and to do some baker’s math. Throughout April and May, Velez, a James Beard Award finalist in 2020 for her work at Washington, DC’s Kith/Kin (where she is currently furloughed), hosted a fundraising pop-up called Doña Dona featuring doughnuts inspired by her Dominican-American childhood. The pop-up raised a little over $1,000 for immigrant rights organization Ayuda, which Velez describes as both a lot of money and in the grand scheme of things, not nearly enough. If she and Pelini teamed up, that $1,000 could become $2,000. And what if she opened up the project to a wider array of people, and shared everything she knew about running a successful pop-up fundraiser?

Velez typed up a mission statement and several detailed documents about how to bake at scale and raise funds, and emailed them over to Pelini, who was most recently the pastry chef at the D.C. restaurant Emilie’s until she was laid off due to COVID-19. “We both speak the same language — pastry math,” Velez says. “So I said, ‘Willa, if we both participate and make 150 pieces of one dessert and price it out at $8, individually we’ll raise $1,200 dollars. If we ask everyone to participate virtually and decentralize it, we might be able to get 80 participants, and 1,200 times 80 is $96,000.’” The scale of the project seemed daunting, but the international movement for black lives in the wake of George Floyd’s death at the hands of a white police officer fueled a sense of urgency and ambition. “If we donate a little bit of money, we can make a little bit of change; with others, we can donate a lot of money that can make a lot of change.” They called their fundraiser Bakers Against Racism.

Eighty participants in Bakers Against Racism seemed like a huge reach to Velez and Pelini at the time. But the little bake sale bootstrapped by three DC chefs (a third collaborator, Rob Rubba, designed the graphics) has blown way, way past that to become a worldwide phenomenon. Participants in Bakers Against Racism, which opened its pre-sales on Monday (many bakers sold out far ahead of the Friday pick-ups), hail from 200 cities around the U.S.; hubs have formed in London, Berlin, and Paris, and Velez says the movement has reached five continents. Pastry chefs, professional bakers, and home cooks across the country are selling cookies and challah to support causes both national and essential to their communities. That’s by design — the whole process has been decentralized, with a broad list of suggested charities to support, so every baker has the chance to impact their own local causes.

According to foodtimeline.org, the phrase “bake sale” became popular in the early 20th century as a way to describe the age-old human practice of donating time, materials, and labor to raise money via baked goods. Since then, it’s become a uniquely American tradition, tied to women’s participation in charitable causes. Bake sales have played roles in political movements before — most notably in the case of George Gilmore’s Club from Nowhere, which sold peach pies, pound cakes, and hot meals to support the Montgomery Bus Boycott, and which Velez cites as an inspiration for her own baking activism. But since Donald Trump’s election spurred politically liberal women, especially white women, to become more involved in activism, the bake sale has become an increasingly large-scale and familiar tool, especially in the restaurant community. In New York, pastry chef Natasha Pickowicz is renowned for her Planned Parenthood bake sales, which began in 2016.

In Los Angeles, Gather for Good, an all-volunteer organization run by Sherry Mandell and Stephanie Chen and co-founded with Zoe Nathan of the Rustic Canyon group, launched in February 2017, and their bake sales have since raised nearly $100,000 for causes as varied as mental health advocacy to providing lawyers for families separated at the border. At the same time that Pelini and Velez brainstormed their bake sale, Mandell, who runs the Tehachapi Heritage Grain Project, and Chen, who owns Sugarbear Bakes, decided, as Mandell put it, to “get the band back together” to support the movement for black lives (they have since folded under the Bakers Against Racism banner).

“We were already talking about doing this with COVID,” Mandell says. “Other events we’ve done have been very much about coming together. We had to think of a way we could come together but still be apart.” Their solution was to launch a Pies for Justice initiative with many of the city’s best-loved restaurants and chefs, offering pre-sales for pies this Friday, June 19, on their website, with pick-ups organized for the next day. Proceeds from the effort will be split between Black Lives Matter Los Angeles and Gathering for Justice, an (unaffiliated) organization fighting against racial injustice in the prison system.

View this post on Instagram

We love Chef Cattleya Asapahu for her beautiful pie that SAYS IT ALL!!! We are here because #blacklivesmatter and we demand justice! Head to the link in profile to pre-game your pies on sale tomorrow including this delicious Coconut Cream Pie from @providencela. #piesforjustice

A post shared by &gatherforgood (@andgatherforgood) on Jun 18, 2020 at 10:23am PDT

Roxana Jullapat, the baker and co-owner of the Los Angeles cafe Friends & Family, was unable to coordinate with the larger bake sales happening this week, and instead held her own bake sale Monday, splitting the proceeds between Black Lives Matter LA and a black-run hyper-local effort to feed the homeless, Brown Bag Lady. Bake sales were always meaningful to Jullapat, but now that meaning has completely changed. “Pre-COVID, [the bake sale] is a very studied, measurable tool to raise money and bring awareness. Post-COVID, it’s many other things — it’s a healing device, it’s a way to make a statement about where you stand.” Jullapat believes online donations are important, but picking up a baked good engages people in a different way — and offers a concrete action people struggling to save their businesses can take in the face of uncertainty. “There’s an underlying feeling of, The house is burning, might as well share while we still have it. In three months, we could all be going under, so might as well do it now.”

The bakers taking part in Bakers Against Racism around the world describe a similar sense of purpose, often despite the challenges they’ve been weathering during the pandemic. In Paris, Janae Lynch, an African-American expat and a pastry chef at the doughnut shop Boneshaker, says joining the bake sale was important to her both to support the cause in the U.S., and address France’s persistent racism and police brutality. “We thought that since food brings joy, we could support fighting for black lives, fighting against police brutality and systemic and institutionalized racism. It’s a global issue.”

In Bethlehem, Pennsylvania, Melanie Lino, who co-owns Lit Coffee Roastery and sells her baked goods under her company Made by Lino, is baking to support two organizations in the Lehigh Valley fighting systemic injustice. She first got involved with the bake sale because she’d formed an online friendship with Velez, who like Lino is Dominican-American. All of Lino’s baked goods have already sold out, and she raised over $2,400. “Everything’s been so heavy for awhile right now, and it was such an incredible feeling [to see] this many people show up in a short period of time, and this many people decide to volunteer their time to help,” she says. “We raised all this money, 100 percent of which can be used to better the lives of other people.”

Velez describes a similar sense of solidarity and uplift at the heart of the Bakers Against Racism, which she calls a “pure moment.” But she also does not want the restaurant industry to engage in a bake sale against racism and then do nothing to address the rampant racial discrimination in professional kitchens. On Instagram, she noted that some restaurants joining the bake sale have not addressed the racism in their own workplaces, even when employees have asked them to. “Don’t use another black life to make yourself look good,” she writes. To me, she added, “Now that you’re saying you’re open to fighting against racism, if you’ve been called out and told you’re racist in your establishment, what are you going to do to change the systems you’ve heavily relied on for profit?”

In the #bakersagainstracism Instagram hashtag, a surreal, very 2020 phenomenon emerged: white-run accounts previously dedicated to burnished sourdough or cookies with animal faces are now decorating their wares with revolutionary Black Power fists. Velez notes that the Google Drive, which goes out to every participant, includes a document of podcasts and videos for bakers to listen to while they work in order to educate themselves on, say, turning performative wokeness into genuine action. The bake sale isn’t just about raising funds, or awareness, outwardly; participants can take the time to deepen their own commitment to fighting for black lives, too.

As for Velez, she opted to bake a passionfruit strawberry buckle with a salty streusel, “something simple, not extravagant, though it’s gonna be tasty.” It sold out immediately. Right now, she is trying to keep up with her grassroots mega-success and watching hubs form organically, sometimes in places which would have once been unthinkable, like Richmond, Virginia, the former capital of the Confederacy. She hopes Bakers Against Racism is only the beginning of a larger cultural transformation. “It’s given people the confidence to say: You’re going to buy this cake and stop being racist. That’s it.”

Meghan McCarron is Eater’s special correspondent

from Eater - All https://ift.tt/2UU0vif via Blogger https://ift.tt/2AHo1Zg

[la-updates]

Croissant #kaleidoscope #wholegrain @ Friends and Family https://t.co/wIh66YfhWm

— Roxana Jullapat (@RoxanaJullapat) July 9, 2017

[luckypeach]

Made with oat flour, these donuts by Roxana Jullapat fall somewhere between cakey and airy—sticky and sweet and wholly delicious.

Photograph by Eugene Ahn.

[chewingpodcast]

This week on Chewing I made these cookies from Roxana Jullapat’s amazing Mother Grains cookbook. We talked to her earlier this spring for a podcast that I will post here. These are THE best cookies I’ve ever made. I don’t have the whole recipe here but you basically melt half the chips in the butter, stir like crazy, add the rest of the wet ingredients and stir like crazy. Then add the sifted dry ingredients and the rest of the chips and let that batter cool in the fridge for at least an hour and then scoop balls of dough onto your cookie sheet and bake at 375 for 7 minutes. Turn pans and cook until just set in center. Cool and enjoy. 

[lasrecetasdejujo]

El libro de cocina más emocionante de la primavera es 'Mother Grains' de Roxana Jullapat https://bit.ly/3woiMoE

[easyfoodnetwork]

Paola Velez, Willa Pelini, and Rob Rubba launched an international movement of anti-racist bake sales to empower communities and change their own industry When Willa Pelini messaged Paola Velez about co-hosting a bake sale to benefit the Minnesota Freedom Fund, Velez took a day to think it through — and to do some baker’s math. Throughout April and May, Velez, a James Beard Award finalist in 2020 for her work at Washington, DC’s Kith/Kin (where she is currently furloughed), hosted a fundraising pop-up called Doña Dona featuring doughnuts inspired by her Dominican-American childhood. The pop-up raised a little over $1,000 for immigrant rights organization Ayuda, which Velez describes as both a lot of money and in the grand scheme of things, not nearly enough. If she and Pelini teamed up, that $1,000 could become $2,000. And what if she opened up the project to a wider array of people, and shared everything she knew about running a successful pop-up fundraiser? Velez typed up a mission statement and several detailed documents about how to bake at scale and raise funds, and emailed them over to Pelini, who was most recently the pastry chef at the D.C. restaurant Emilie’s until she was laid off due to COVID-19. “We both speak the same language — pastry math,” Velez says. “So I said, ‘Willa, if we both participate and make 150 pieces of one dessert and price it out at $8, individually we’ll raise $1,200 dollars. If we ask everyone to participate virtually and decentralize it, we might be able to get 80 participants, and 1,200 times 80 is $96,000.’” The scale of the project seemed daunting, but the international movement for black lives in the wake of George Floyd’s death at the hands of a white police officer fueled a sense of urgency and ambition. “If we donate a little bit of money, we can make a little bit of change; with others, we can donate a lot of money that can make a lot of change.” They called their fundraiser Bakers Against Racism. Eighty participants in Bakers Against Racism seemed like a huge reach to Velez and Pelini at the time. But the little bake sale bootstrapped by three DC chefs (a third collaborator, Rob Rubba, designed the graphics) has blown way, way past that to become a worldwide phenomenon. Participants in Bakers Against Racism, which opened its pre-sales on Monday (many bakers sold out far ahead of the Friday pick-ups), hail from 200 cities around the U.S.; hubs have formed in London, Berlin, and Paris, and Velez says the movement has reached five continents. Pastry chefs, professional bakers, and home cooks across the country are selling cookies and challah to support causes both national and essential to their communities. That’s by design — the whole process has been decentralized, with a broad list of suggested charities to support, so every baker has the chance to impact their own local causes. According to foodtimeline.org, the phrase “bake sale” became popular in the early 20th century as a way to describe the age-old human practice of donating time, materials, and labor to raise money via baked goods. Since then, it’s become a uniquely American tradition, tied to women’s participation in charitable causes. Bake sales have played roles in political movements before — most notably in the case of George Gilmore’s Club from Nowhere, which sold peach pies, pound cakes, and hot meals to support the Montgomery Bus Boycott, and which Velez cites as an inspiration for her own baking activism. But since Donald Trump’s election spurred politically liberal women, especially white women, to become more involved in activism, the bake sale has become an increasingly large-scale and familiar tool, especially in the restaurant community. In New York, pastry chef Natasha Pickowicz is renowned for her Planned Parenthood bake sales, which began in 2016. In Los Angeles, Gather for Good, an all-volunteer organization run by Sherry Mandell and Stephanie Chen and co-founded with Zoe Nathan of the Rustic Canyon group, launched in February 2017, and their bake sales have since raised nearly $100,000 for causes as varied as mental health advocacy to providing lawyers for families separated at the border. At the same time that Pelini and Velez brainstormed their bake sale, Mandell, who runs the Tehachapi Heritage Grain Project, and Chen, who owns Sugarbear Bakes, decided, as Mandell put it, to “get the band back together” to support the movement for black lives (they have since folded under the Bakers Against Racism banner). “We were already talking about doing this with COVID,” Mandell says. “Other events we’ve done have been very much about coming together. We had to think of a way we could come together but still be apart.” Their solution was to launch a Pies for Justice initiative with many of the city’s best-loved restaurants and chefs, offering pre-sales for pies this Friday, June 19, on their website, with pick-ups organized for the next day. Proceeds from the effort will be split between Black Lives Matter Los Angeles and Gathering for Justice, an (unaffiliated) organization fighting against racial injustice in the prison system. View this post on Instagram We love Chef Cattleya Asapahu for her beautiful pie that SAYS IT ALL!!! We are here because #blacklivesmatter and we demand justice! Head to the link in profile to pre-game your pies on sale tomorrow including this delicious Coconut Cream Pie from @providencela. #piesforjustice A post shared by &gatherforgood (@andgatherforgood) on Jun 18, 2020 at 10:23am PDT Roxana Jullapat, the baker and co-owner of the Los Angeles cafe Friends & Family, was unable to coordinate with the larger bake sales happening this week, and instead held her own bake sale Monday, splitting the proceeds between Black Lives Matter LA and a black-run hyper-local effort to feed the homeless, Brown Bag Lady. Bake sales were always meaningful to Jullapat, but now that meaning has completely changed. “Pre-COVID, [the bake sale] is a very studied, measurable tool to raise money and bring awareness. Post-COVID, it’s many other things — it’s a healing device, it’s a way to make a statement about where you stand.” Jullapat believes online donations are important, but picking up a baked good engages people in a different way — and offers a concrete action people struggling to save their businesses can take in the face of uncertainty. “There’s an underlying feeling of, The house is burning, might as well share while we still have it. In three months, we could all be going under, so might as well do it now.” The bakers taking part in Bakers Against Racism around the world describe a similar sense of purpose, often despite the challenges they’ve been weathering during the pandemic. In Paris, Janae Lynch, an African-American expat and a pastry chef at the doughnut shop Boneshaker, says joining the bake sale was important to her both to support the cause in the U.S., and address France’s persistent racism and police brutality. “We thought that since food brings joy, we could support fighting for black lives, fighting against police brutality and systemic and institutionalized racism. It’s a global issue.” In Bethlehem, Pennsylvania, Melanie Lino, who co-owns Lit Coffee Roastery and sells her baked goods under her company Made by Lino, is baking to support two organizations in the Lehigh Valley fighting systemic injustice. She first got involved with the bake sale because she’d formed an online friendship with Velez, who like Lino is Dominican-American. All of Lino’s baked goods have already sold out, and she raised over $2,400. “Everything’s been so heavy for awhile right now, and it was such an incredible feeling [to see] this many people show up in a short period of time, and this many people decide to volunteer their time to help,” she says. “We raised all this money, 100 percent of which can be used to better the lives of other people.” Velez describes a similar sense of solidarity and uplift at the heart of the Bakers Against Racism, which she calls a “pure moment.” But she also does not want the restaurant industry to engage in a bake sale against racism and then do nothing to address the rampant racial discrimination in professional kitchens. On Instagram, she noted that some restaurants joining the bake sale have not addressed the racism in their own workplaces, even when employees have asked them to. “Don’t use another black life to make yourself look good,” she writes. To me, she added, “Now that you’re saying you’re open to fighting against racism, if you’ve been called out and told you’re racist in your establishment, what are you going to do to change the systems you’ve heavily relied on for profit?” In the #bakersagainstracism Instagram hashtag, a surreal, very 2020 phenomenon emerged: white-run accounts previously dedicated to burnished sourdough or cookies with animal faces are now decorating their wares with revolutionary Black Power fists. Velez notes that the Google Drive, which goes out to every participant, includes a document of podcasts and videos for bakers to listen to while they work in order to educate themselves on, say, turning performative wokeness into genuine action. The bake sale isn’t just about raising funds, or awareness, outwardly; participants can take the time to deepen their own commitment to fighting for black lives, too. As for Velez, she opted to bake a passionfruit strawberry buckle with a salty streusel, “something simple, not extravagant, though it’s gonna be tasty.” It sold out immediately. Right now, she is trying to keep up with her grassroots mega-success and watching hubs form organically, sometimes in places which would have once been unthinkable, like Richmond, Virginia, the former capital of the Confederacy. She hopes Bakers Against Racism is only the beginning of a larger cultural transformation. “It’s given people the confidence to say: You’re going to buy this cake and stop being racist. That’s it.” Meghan McCarron is Eater’s special correspondent from Eater - All https://ift.tt/2UU0vif

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