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FOOD SWAP UPDATE: Long live the Food Swap!

Slow Food Lake Tahoe Board members met on Friday, Dec 16th with the Nevada County Department of Environmental Health (NCDEH) to discuss the October Food Swap that was cancelled due to a suspected violation of California Food Retail Law.   It was a successful meeting, with important information shared by both groups.  And the good news is, our TruckeeTahoe Food Swap will continue to be held once a month.  Thanks to those of you who signed our petition having your support at this meeting really helped!  SFLT informed the NCDEH of the changing needs and desires of local community members in regards to fresh and local food access.  To our surprise, it turns out that they are  aware that the current laws need changing.  We learned of current policy discussions happening right now that aim to amend regulations that apply to small food producers, CSAs, school gardens, and other community-based food initiatives.  That's not to say that food safety will take a back seat to consumer demands, but the representatives we talked with realize that umbrella laws designed for large corporate food producers are simply too burdensome to sustain small, local food production efforts.  The next step is to get involved on the legislative level to help promote state-wide and national change!  Email us if you'd like to get involved!  Let your voice be heard!

Please also check out the new TruckeeTahoe Food Swap website.  Sign up for the newsletter and RSVP for upcoming swaps via this site!

We're still gathering support: please take a moment and sign our petition >>



Why This Is Important

On Oct 30th, the community of Truckee, CA tried to hold a 'food swap' at a local winery. Since the food swap was advertised as a public event in a public venue any food served has to come from a regulated kitchen according to California health and safety code. The Nevada County Dept of Environmental Health issued a warning to the winery and said they could be held liable, so the swap was cancelled.


We are petitioning to allow a food swap to be held in a public location as a FREE community event; free from any association with CA Food Retail Code and exempt from retail or commerce law. We ask that the terms and concepts of "swap" and "share" not be associated with the terms and concepts of "retail", "commerce", or "trade".

Beet Carpaccio

Courtesy of eatingwell.com

 

Ingredients

3 medium beets, (about 1 pound), such as red, golden and/or Chioggia
12 1/2-inch-thick slices baguette, preferably whole-grain
4 teaspoons extra-virgin olive oil, divided
1/4 cup crumbled blue cheese, at room temperature
1 teaspoon chopped fresh herbs, such as dill, savory or tarragon
1/4 teaspoon salt
Freshly ground pepper, to taste

 

 

 

Preparation

Place beets in a large saucepan and add enough water to cover by at least 2 inches. Bring to a boil; reduce heat to maintain a gentle simmer and cook until a fork inserted into a beet comes out with little resistance, about 40 minutes. (Overcooking will make the beets more difficult to thinly slice.) Drain and let stand until cool enough to handle.

While the beets cool, brush baguette slices with 2 teaspoons oil. To toast, preheat oven to 350°F. Arrange the slices in a single layer on a large baking sheet and bake, turning once halfway through, until toasted but not browned, about 14 minutes. (Alternatively, grill the bread over medium heat, turning once, until lightly toasted, 2 to 3 minutes.)

 

Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as possible, using a mandoline or sharp knife. Arrange the beet slices on a large platter or on 6 salad plates. Sprinkle blue cheese, herbs, salt and pepper over the beets and drizzle with the remaining 2 teaspoons oil. Serve with the toasted baguette.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Bring to room temperature before serving.
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