News & Blog
Member Made Demo: Ginger Bug Soda
Saturday June 13th, 2015
2:00 PM - 4:00 PM
Westfield Lofts Community Room
230 Dexter Street, Entrance on Westfield Street.
FREE for Urban Greens Food Co-op Members
$5.00 for the general public
Limited to 15
To register please visit: https://gingerbugdemo.eventbrite.com
Urban Greens Member Jena Gaines will share her knowledge of fermenting natural soda at the Westfield Lofts Community Room on Saturday June 13th. Jena will bring samples of (non-alcoholic) ginger beer and demonstrate how to make and bottle a small batch. Participants can take home a small ginger bug (about 2-3 tablespoons) to create their own soda so should bring a container with a lid or a little Ziploc bag. A ginger bug is a culture of beneficial bacteria made from fresh ginger root, filtered water and sugar. It is similar to a sourdough starter for bread or a scoby for making kombucha. The ginger imparts its flavor and naturally ferments, creating a mixture of beneficial probiotic bacteria. Ginger is an anti-inflammatory and aids digestion and circulation. The ginger bug is the base for many homemade sodas and tonics. We use it to make ginger ale, fruit “sodas” and more.
Past Member Made Food Demos have shared how to make yogurt, granola, sauerkraut, kale chips, and more. Member Made Demos are held in members’ homes or community spaces and aim to share skills from Urban Greens members to Rhode Islanders. The Member Made Demos reflect the cooperative spirit driving Urban Greens to open a community-owned store. Open to both Urban Greens members and the Rhode Island community, this member-led workshop hopes to inspire healthy, affordable, empowering options in a fun, cooperative atmosphere.
Urban Green Food Co-op Member-Made Food Demo:
Knife Skills with My Chef Lara
(Chefs Norbert Klotz & Chef Deb Fernandez)
URBAN GREENS FOOD CO-OP
Members celebrate a year of tremendous growth
at their Annual Member Meeting
Sunday March 29th, 5:30 - 8 PM at the Bell Street Chapel
Rhode Islanders devoted to opening a co-op grocery store on the West Side of Providence are excited to announce the location and time of their Annual Member Meeting. The Urban Greens Annual Membership Meeting allows Urban Greens member-owners to hear project progress reports directly from the cooperative council and project manager. The annual meeting an opportunity to connect to the Rhode Island food economy. The Annual Meeting is a chance to connect with local farmers, producers and community organizations; savor homemade food; indulge in the pie contest; and socialize with the Urban Greens community.
The evening will open with a community dinner and vendor fair from 5:30 - 6:45 PM. The Urban Greens Cooperative council members will be bringing soup and bread to the meeting, and attendees are welcome to bring a dish to share as well. The event will include a Pie Contest of homemade pies made by Urban Greens members will be judged by Daniel Sheehan of Humble Pie and Amy Foster of Pastiche Fine Desserts. The pie contest will also award a People’s Prize judged attendees of the meeting. The evening will open with a vendor fair featuring local foods and community organizations that will be featured in the retail grocery store once it is open, including: Urban Greens Buying Club, Equal Exchange Co-op Chocolate, Farm Fresh RI, Pat’s Pastured, Dell’Orto Extra Virgin Olive Oil, The Compost Plant, People’s Power & Light, Sankofa World Market and more!
Guest Speaker Maggie Cohen, Southeast New England Loan Outreach Officer of the Cooperative Fund of New England will give a short talk on the work of CFNE. Cooperative Fund of New England (CFNE) is a community development loan fund that facilitates socially responsible investing in cooperatives, community-oriented nonprofits, and worker-owned businesses in New England and adjacent communities in New York.
We all know the song – “Chestnuts roasting by an open fire”. There is a reason that these nuts bring winter to mind. There is nothing like truly fresh chesnuts and they are versatile and a warm and nutty flavor to your winter meals. At this time of year chestnuts are easy to find and can be used in surprising ways.
Below is a recipe for chestnuts “in a surprising way”. Enjoy, stay warm and maybe you can even roast any leftovers ;)
Tagliatelle with Chestnuts, Pancetta, and Sage
Yield: Makes 6 to 8 side-dish or 4 main-course servings
Active Time: 30 min
Total Time: 30 min
We would like to thank the following members for joining Urban Greens and providing the Providence community with a healthy, affordable, local and organic food source.
Hillary C. Adams
Christopher AhlemeyerRead More