 |
|
 |
Total Utilization Model: The practice of using every part of the food, creatively changing future demands by assessing current resources. This means, for example, using leftover chicken in a soup tomorrow instead of discarding it; using vegetable scraps to make a stock instead of throwing them away. |
 |
|
|
|
 |
|
|
|
|
Eco Focus
teaching cooking from earth to table
To emphasize our belief in the cyclic nature of food, cooking "from earth to table," and the way food relates people both to each other and to nature, Culinary Communion commits to the following goals:
Using organic, free-range food. We believe in promoting sustainable agricultural practice and want to expand the public's knowledge about foods grown without chemical pesticides and raised without cages and artificial hormones. We will use organic and free-range products as much as possible.
Limiting menus and dishes to locally-grown, seasonal produce. We want to bring local focus back to purchasing and cooking, and in order to do this must utilize, as much as possible, only those products, animal and vegetable, which are available from local producers. We will teach students how to learn which foods are locally available throughout the year, and to be creative in using those foods. This will include growing some produce in the CC House garden and working in the garden with students.
Recycling and composting. We will strive to minimize waste in our kitchen by using a total utilization model and to teach our students to do the same. It is our desire to conserve the earth's resources by working to recycle as much waste as possible, including composting all vegetal waste.
|
|
|
|
What do we mean, "from earth to table"?
Earth: using organic, free-range food which is in-season and locally grown with sustainable agricultural practices
Kitchen: total utilization model — "don't throw that away, make stock!" Cooking with compost and recycle bins right next to the garbage can, and a mind toward where waste is going
Table: the nutritional importance of food and how it affects us; how to eat well; appreciating food with all five senses. Truly enjoying food and learning an appreciation for what "fresh" really tastes like.
|
|
|
|
|
