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FLOUR POWER is expanding to include CAST North Fork in Southold

Dec 12, 2022 | Blog, Flour Power, Past Events, Uncategorized

We are so excited to announce that FLOUR POWER is expanding to include CAST North Fork in Southold

Become A Member of This Amazing Baking Community
Flour Power is a Slow Food East End initiative and a way members of the community can provide home-baked loaves of bread to local food pantries. Our goal is to nourish and bring joy to people through a personal touch with hearty home-baked love. These loaves are incredibly appreciated by the recipients, so much so that the need for new bakers keeps growing and growing. The baking cycles take place every 2 weeks and each cycle provides loaves baked by the community. 
 
Since our launch in 2021, we have been providing to the North Fork Spanish Apostolate in Riverhead. We are so excited to be growing and adding CAST North Fork as a second food pantry for our bread program. 
 
How It All Started
Our chair, Pennie Schwartz, wanted to include more of the community in our work: the result was our Feed the Forks initiative, Flour Power – It’s the yeast we can do (yes we like our puns here at SFEE)
 
 
“Nothing smells and tastes like love quite like a home-baked bread,” says Pennie, “and it’s a great way to actively involve our members to create the smell, feel, and taste of bread, which nourishes the body and soul.”
 
How Does Flour Power Work?
Anyone can register to bake. Simply sign up and Slow Food East End will send you the recipe designed for 4 loaves; each baker keeps one loaf and donates three. Baking dates and all of the necessary details are listed on the Slow Food East End website and you will receive reminders for each baking cycle via email. There will be a designated drop-off point at the CAST building in Southold (when you register you will receive detailed instructions for the drop-off procedure). 
 
We hope you’ll sign up and participate in as many baking cycles as you can. We understand how busy everyone is and all we ask is to bake when you can, so please don’t let that stop you from signing up. 
 
Sign up here… we need you!
We are coming together to bake delicious and nutritious loaves for those who are in need. We invite you to join us and bake bread with us.
 
This program can only continue with the helping hands of our community. Why not give it a try? Also, if you have friends or contacts that might be interested please forward this information to them. Imagine a network of people showing care and connection through food. That is truly Slow Food!!
I'd like to bake for CAST North Fork

Giving Tuesday 2022

Nov 29, 2022 | Past Events

We hope you enjoyed your Thanksgiving the “slow” way. Celebrating the holidays with a thoughtfully prepared meal made with products from your local farmers/food producers and enjoying it around a table filled with loved ones over laughter and lively conversation.

During this giving season, our goal is to raise critical funds to continue and expand our Feed the Forks initiatives around “Good, Clean, and Fair Food” for all on the East End. This Giving Tuesday we invite you to make a tax-deductible contribution to Slow Food East End to help support our active programs including Flour Power, School Gardens, Snail of Approval, and Resilience Grants.

Thanks to the help of generous donors and sponsors like YOU, Slow Food East End is able to help local food farmers, producers, and food pantries struggling due to the pandemic.

SFEE is an entirely volunteer-run nonprofit organization and all contributions are tax-deductible through our affiliation with Slow Food USA, a 501(c)3 nonprofit, tax-exempt organization.

We are grateful for your continued support to keep growing our impact!

 

DONATE NOW!

Flour Power Recipe by David Chaffin

Nov 21, 2022 | Uncategorized

David Chaffin’s Recipe for Whole Wheat Loaf Bread 

Makes four loaves

About the measurements: the first is in grams; the second is in the U.S. system. I find the metric system and a scale makes for consistent results.  

In a small bowl mix:

  • 2 packets (15.5 g/4.5 tsp) of active dry yeast (Red Star)
  • 3 g /1 tsp sugar
  • 105 g /.5 cup warm to hot water (ideal around 105℉). If the water is too hot, it will kill the yeast; too cold and the yeast will not activate

Set aside at room temperature.

In a large bowl mix these dry ingredients with a spatula to incorporate them evenly.

  • 800 g / 6 cups organic all-purpose flour (can substitute non-organic or bread flour)
  • 800 g / 6 cups organic whole wheat flour
  • 40 g / 2.3 Tbsp kosher salt
  • 35 g / 2.5 Tbsp flax seed
  • 35 g /2.5 Tbsp chia seed
  • 60 g /.75 cup wheat germ or wheat bran

Mix loosely into dry ingredients:

  • 50 g / .25 cup veg oil. (I use canola oil or avocado oil.)
  • 50 g / 2.5 Tbsp molasses
  • 50 g / 2.5 Tbsp honey

Add activated dry yeast/sugar/water mixture which, by this time, should be fairly foamy. 

 

Finally, add to all the above ingredients:

  • 900 g / 3.75 cups cool water, shoot for around 60° F. (You may need slightly more or less water depending on your flour choices, humidity, etc.)

Use a spatula until the dough is loosely incorporated and no dry ingredients are left in the bottom of the bowl. Let rest for 10 minutes. (I usually clean my tools and put away my ingredients: when I’ve finished, it’s time to proceed.

Place dough in a stand mixer using a dough hook at low speed until the dough pulls away from the bowl. Be careful not to over-mix; the finished dough should be between 75-79 °F. (I find it takes about four minutes.)

Transfer to a lightly oiled bowl and cover to proof/rise for at least an hour until it has risen by a third.

Transfer dough to a lightly floured flat surface and evenly divide into four pieces. Here are your loaves!

To create the loaf square off one piece of dough and fold two sides in; tightly roll into a cylinder. Be careful to not use too much flour or create air gaps.

Place shaped dough into a lightly oiled 9 by 5-inch loaf pan, top with a small amount of veg oil, and cover with a proofing cloth or loose plastic wrap for final proofing/rise.

Once the dough has reached the top of the pan (start checking after an hour), preheat the oven to 420 °F with the rack in the center for a half hour. I like to give the dough a slight mist of water and bake it at 420°F for 15 minutes. Reduce temperature to 350 °F, cover loaves loosely with foil or parchment paper, and bake for 30-45 minutes longer. Bread should have an internal temp of at least 190°F once fully baked.

Remove bread from pans and place on a cooling rack until fully cooled. You can, of course, eat it warm; it’s delicious.

Thank You to Our Donors for Feed the Forks Silent Auction 2022

Nov 11, 2022 | Past Events

Thank you to everyone who placed a big, helped spread the word, and all the ways in which everyone gave their support. We are grateful for the amazing community response and together we raised almost $17,000 via our online auction! The money raised through this auction is instrumental in helping carry our work forward into the coming years.

We are Slow Food and we are so grateful to all the generous donors, listed below, who made our annual Feed the Forks auction possible! Slow Food East End is also grateful to have the support of a highly motivated community. With your help, we raised funds to do more good work on the East End in 2023. Slow Food East End works to develop programming partnerships with like-minded organizations to create a more robust food web that is environmentally sustainable, preserves cultural traditions, and celebrates the joys and justice around food that is produced to be good, clean, and fair for all.

Al Goldberg
Cookie & Mike Slade
Randi D Schneider, physcotherapy

Photos from our Annual Meeting at Brick Cove Marina

Nov 7, 2022 | Past Events

Thank you to everyone who came to Annual Meeting and Open House at Brick Cove Marina! We were so glad to see you and spend a beautiful day chatting, meeting new faces, and eating all the goodies with the SFEE community

Thank you to our friends at the Brick Cove Marina for hosting us at their beautiful location! A big thank you to Balo’s Food Truck and Peeko Oysters for providing us with delicious seafood, and Gluten Free Groove Bakery for giving us their sweet treats! We would also like to thank Long Island Wines and North Fork Brewing Co for keeping us refreshed throughout the event, and DJ Henry for keeping us moving and grooving!

We hope you all enjoyed it as much as we did! We are grateful to everyone who comes out to learn more about Slow Food East End. Your support allows us to help local farmers & food producers who support a healthy environment, good soils, and clean waters for all. We hope you’ll join us for our next event, in the meantime, enjoy these photos from the Annual Meeting. 

Don’t forget our Feed the Forks Silent Auction is now live and runs through November 13th at 9 pm EST. Start bidding now! The proceeds from the auction will fund our initiatives including Flour Power, School Gardens, Snail of Approvals, and Resilience Grants.