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Thursday, November 12, 2009
Smithville’s world record is broken by Norway cookie
Smithville’s Guinness World Record for the largest cookie has been broken.
In Norway, the world’s tallest man — Turkey’s Sultan Kosen who is 8 foot, 1 inch tall — unveiled a 1,435 pound cookie. That’s 128 pounds more than the previous record, set by a group of bakers in Smithville, just east of Austin, that was baked in 2006.
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Backyard gardens help feed, sustain the formerly homeless
Now, in addition to Resolution Gardens, Austin Urban Gardens, Green Corn Project and a number of other area businesses and nonprofits, Mobile Loaves and Fishes wants to help Central Texans grow food.
With the help of people who were once living on the streets, Mobile Loaves and Fishes will build and maintain gardens and set up chicken coops in people’s backyards. Home owners will pay for supplies, but in exchange for the work, they’ll also share half of the bounty with the formerly homeless who help grow the food. Founder Alan Graham posted this video on Twitter this morning, showing off his backyard chickens and garden.
This garden and chicken service is just one part of the larger Karpophoreō Project — also know as KP — whose goal is to help low-income, homeless and formerly homeless create a sustainable food supply for themselves.
If you’re interested in partnering up with Mobile Loaves and Fishes, e-mail them at info@mlfnow.org.
Permalink | Comments (0) | Post your comment Categories: Food in the news, Food in your backyard
Building the chef community, one roasted pig at a time
Meaty Monday Madness isn’t so secret now.
Zack Northcutt, co-owner and chef of Mulberry, has been hosting these get-togethers for his chef friends on the first Monday of every month for a while now, but after Matthew Odam’s article in the Wednesday paper, people are probably pounding down his door for an invite.
The meat-centric potluck is more than an excuse for chefs to eat together. In the past decades, cooks who cut their teeth on the line at now-closed establishments like Jean Luc’s and Seven are now in charge of their own kitchens. Chef rivalry can be a good thing for a food scene, forcing chefs to step up their game lest be overshadowed by their harder-working peers, but Northcutt knows the value of building a community.
The cooks at his party — from everywhere from Izzos Tacos to Jeffrey’s — might have had a friendly competitive banter about whose roasted goat or pig was better, but they were more focused on hanging out and eating good food. Diners in Austin are better off with these chefs befriending each other.
Competition is a good thing, but friendships are even better.
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