A Week in Their Kitchen 3: Creamy Mushroom Rotini
You know what I love about this experience? The reminder that there is SO MUCH FOOD in the kitchen even when we’re convinced that there’s not a thing in the house to eat. If all I had was a styrofoam package of sad-looking mushrooms, milk and dry pasta in the cupboard, I’d order in.
But wait – before I get to the mushroom rotini, I have a confession. W had an apple today.
He has been wondering why he can’t have any apples. He’s ecstatic over the sudden surplus of packaged cereal bars, so he’s not suffering. He can’t wait to have Kraft Dinner, especially with hot dogs(!). But he’s accustomed to eating a few apples and pears per day, including a bowl of apple slices at bedtime. It feels odd to tell him he can’t have fruit. We have no bananas, no smoothies, no dried apricots. I’ve tried to explain why, but his 4 year old mind isn’t quite grasping the concept.
Of course, clients of the food bank likely have to explain to their kids with some regularity why there isn’t enough or they can’t have the foods they want.
So today we went to the opening of the Hillhurst-Sunnyside Farmers’ Market – a tough place to go and not buy anything – and were chatting with Kris Vester (from Blue Mountain Biodynamic Farm) at his stall. W eyed a basket of organic apples and asked if he could please have one. He hasn’t had an apple in days. I looked at Kris, who knew about the project. “If I give him one it won’t count, right?” he offered. Technically, yes. But who’s to say that the child of a food bank client couldn’t be offered an apple from a kindly farmer? And really, denying a 4 year old an apple is not going to help get any point across here. It would be a little ironic, wouldn’t it?
So W had his apple. I bought a fresh tangle of greens and a bunch of chocolate mint for my sister, picked up a bag of organic barley flour and a dozen beautiful eggs from Kris’ mom (for next week) and we went back home for dinner empty-handed.
I had to cook up the remaining (and rapidly declining) 4 packages of mushrooms, which were like clowns coming out of a Volkswagen. I sliced and cooked up two batches in my cast iron skillet with a generous drizzle of canola oil, salt and pepper. (I would have loved to add a blob of butter, but got a pound of stick margarine that I can’t bring myself to eat or serve my family. I can’t believe they still manufacture this stuff. It’s a block of trans fat. I’ll spare you the rant.)
Anyway. I cooked the mushrooms until they released their moisture and then started to brown, then sprinkled a spoonful of flour overtop, tossing it around to coat the mushrooms. I poured in 2% milk until it bubbled, adding a splash more at a time as it thickened. As I did this, I boiled some rotini, then dumped the drained pasta into the mushroom pan and added plenty of pepper.
It was good. Mike was in heaven. (W was not a fan.) Had I been making this under my own authority I’m sure I’d have added herbs and cheese – I love the reminder than plain food is delicious. I should know this, but I still get caught up in the herbs and spices and other additions.
So my McGyvering has been successful; but I’m a food writer. I wonder how many people would be able to do the same with what they have.
I’ve offered in the past to compile a cookbook for food bank clients, a collection of simple recipes using ingredients commonly found in food bank hampers. Often there will be a surplus of uncommon foods (read: plantains) that people have little experience preparing (last week it was eggplant) and sometimes the staff at the food bank winds up looking for easy recipes online to pass out to those on the receiving end of such. I offered help in that regard too – perhaps in the form of an ingredient-du-jour handout or element of the website? But this all assumes that people are interested in recipes.
Not all food bank clients have the time or interest in cooking – many just need to eat. This is not at all a criticism of those who use the food bank – not everyone in general has the motivation to learn how to cook. Or to actually do it. Thus the crazy popularity of convenience foods, grated cheese, pre-diced potatoes and the like. And it seems to me those going through crises might be even more strapped for time and energy than most.
We could, of course, turn our attention to the bigger problem – and the structural solutions – but people use food banks for a variety of reasons, and there will always be people in need. A number of you have asked what I think is the best thing to donate, based on this experience. I’ve only been at it a few days – and what clients get in their hampers varies greatly, even within the same day. I’ve always been inclined to contribute beans and raw ingredients, but healthy prepared foods seem like a better idea- so people don’t wind up with pancake mix and no syrup or Helper with no hamburger.
I may myself start buying multivitamins for children, just to cover their bases if they do need to live on largely empty calories. (Which, it must be said, many well-to-do children are doing as much of.) It said in our debriefing that vitamins wouldn’t be necessary, as all hampers are nutritionally balanced. As great a job as they’re doing at the food bank (and they really are, especially considering the fact that they rely on donations and receive no government support on any level), I beg to differ. Lots of plantains, mushrooms and coleslaw (or whatever has been donated on any particular day) is a good thing, but not varied enough to be considered perfectly balanced.
Of course it might be according to the Canada Food Guide, which classifies those bubblegum pudding cups in the same category as milk and cheese…
June 02 2010 11:06 pm | leftovers
AndreaC on 02 Jun 2010 at 11:17 pm #
Way to go Julie!! Your generosity of spirit shows through yet again. The Food Bank is one of my favorite charities. Like you, it breaks my heart to think of kids going hungry. My family and I really should be giving to them monthly to even out the cash flow, instead of an annual lump sum. Thanks for the nudge.
Erica B. on 03 Jun 2010 at 1:13 am #
Dayglo pink bubblegum flavored sugar bombs are a “milk alternative”? That’s just wrong. I guarantee that was in the candy bin when they put together the hamper.
In terms of donating pancake mix with syrup – it’s a wonderful thought – but reality is all non-perishables are collected gets sorted by hand on a conveyor belt at the warehouse and categorized: juice, soup, peanut butter, beans/canned meats, pop, pasta, instant pastas, tomatoes, tomato sauce, cookies and crackers, cereals, candy, paper goods and a catch all: condiments – which is where things that don’t fit in the other categories will be sorted.
I often worked condiments – and tried my best to fit pancake mix with syrup, cake mix with frosting or nuts/raisins but in two hours we’d pack hundreds of hampers so you have to work quickly and some days I had a palet of PAM and another of pickles – and that was it.
Carolyn on 03 Jun 2010 at 3:23 am #
I so agree with your comments about people not having the capacity or interest in cooking due to a variety of reasons. I struggle with this one as I’ve thought about closing the hunger gaps in my own community. In my comfortable life where I really have no worries and so many choices it’s so easy for me to think that people should just be able to take the dried beans and a few inexpensive veggies and cook up a pot of delicious soup. The reality is that so many people (of all income brackets) don’t know how to cook (nutritiously) or stretch a food dollar. We can’t create the desire to cook, but offering resources to help people who want to learn is a starting point. Julie, I think you’re doing this through this blog, your books and the fantastic community work that you do…. kudos to you.
JulieVR on 03 Jun 2010 at 7:28 am #
Erica – you totally nailed it. I’ll get into that more today. I’ve worked the conveyor line too and you’re right, we can’t expect them to pick and choose things that go together. (I got a bottle of organic maple syrup this time, but no pancake mix – others got mix but no syrup.) Which is why I think things that stand on their own – soup, canned beans in sauce, etc – would be helpful. I often donate shampoo – something I haven’t seen in any hampers this week – although one participant got 5 bars of soap! That seemed odd – the rest of us got none, but they got 5. It might be easier to toss a single bar of soap into each box.. (not at all criticizing the great job the volunteers do!)
Manon from Ontario on 03 Jun 2010 at 8:07 am #
I’ve been reading your blog and having major memories…as a child, we were really poor, and for a couple of years, we went hungry many times, as my Mom was way to proud to go to the salvation army and get food and clothing. We went many times without, went to school with two slice of bread with margarine and mustard….that was lunch. And I’m only 43 years old, so not that long ago!
My Mom was good to prepare dinner with what we had….and the experience taught me well, I can whip up something in the kitchen with almost nothing, it still amazes me…..and I remember when we had an occasion and had guests, they would comment on how good dinner was….hmmmm, makes ya think.
Today I have plenty of food in my kitchen, like way too much at times, I have all sorts of gadgets and utensils, and some times I complain that I would need a bigger kitchen, more of this and that….well you know, we have to start enjoying what we have and stop WANTING…..we are such a disposable world.
You hit a cord in me with this story.
And you know my Belgium uncle we spoke about a couple months back…well he just past away during the night, he would have been 90 this July….married to my aunt for 65 years this September, he was an engineer, and a overall great person. They, Alice and Jean, always treated us as “equal”, even if we were very poor…that made a huge difference in my life.
Have a fulfilling day guys!
MFO
Erica B. on 03 Jun 2010 at 8:23 am #
Manon – my condolences. I’m sorry to hear you lost your Uncle, I’m glad to hear he had such a long and wonderful life.
Julie – If I remember correctly personal items often end up going to the women’s shelter or places like that. I remember being absoltely amazed at how many other programs the CIFB was involved with.
The paper goods/personal items on the production line are usually TP and kleenex…maybe soap/shampoo too (I usually worked up at the other end doing juice and or condiments…). It could be someone thought they didn’t put any personal items in and you ended up with double.
Was there anything in the rules saying you participants couldn’t share? Could the pancake mix person swap some goodies with the person who received maple syrup?
Christy on 03 Jun 2010 at 8:35 am #
Julie,
I’ve been a reader for a long time and have used many of your recipes, but have never felt compelled to leave a comment until now. I just love that you’re doing this. “The reminder that there is SO MUCH FOOD in the kitchen even when we’re convinced that there’s not a thing in the house to eat” – this struck a chord with me and urged me to do the same. We’re so quick to order out because we don’t “feel like” eating what we have in our house – truly a ridiculous concept on so many levels – and I’ve committed myself to cooking only what we already have in the house. What’s the use of having a stockpile of 4 lbs of chicken if I never use it?
Thanks again for this blog, and your humanitarian efforts – it makes me smile to think of the wonderful person your son is no doubt becoming as a result of the positive things you’re doing.
Cheryl Arkison on 03 Jun 2010 at 8:52 am #
All of the posts this week are fantastic. And they are doing the job of reminding those of us that have, just what we do have.
What about setting up on-site cooking demos? Obviously you can’t be there every day all day. But a volunteer once or twice a week to demo some options with the food at hand might get some participants jazzed about cooking. Maybe?
JulieVR on 03 Jun 2010 at 8:59 am #
Christy – you’re so right! I’m keeping on with this after the week is up – besides fresh produce, I’m going to live with what I have for as long as possible. My kitchen suddenly looks impossibly full of food!
Cheryl – there are some cooking classes arranged through other organizations – shelters and the like. That way they are accessible to more people who might be interested – moms for example. The way it’s set up at the food bank – people coming through at different times, often with kids, I’m not sure scheduling something like that – and getting the word out about it – would work. But having the info available there for people who are interested might. This warrants further conversations with food bank staff. They know their clients best, and what works – and what doesn’t!
Lana in South Mountain (ON) on 03 Jun 2010 at 9:20 am #
I am loving the posts this week. And I, too, often wonder what to make for dinner when there seems to be “nothing” yet the pantry is full. I am being forced to use up what we have in our freezer and cupboards as our income is less this past two months, and I will think of you, Julie, and what you did with mushrooms, milk and pasta. I often imagine that if I was camping and away from a stocked kitchen, eating anything warm and filling would make me so happy. Why do we need to have these meals with so many crazy ingredients. Just cook up what you have!
Cheryl on 03 Jun 2010 at 9:27 am #
I am enjoying the learning experience that you are going through this week as well and it is compelling me to want to volunteer at the Food Bank. Can anyone just do that? Are they looking for volunteers a lot? I guess I could go and look it up myself instead of asking you but I just wanted to say good for you and your family.
I meant to go the Farmer’s Market yesterday as well and didn’t make it, I will have to get there next week. It is nice to have one so close to my neighbourhood!
Kate on 03 Jun 2010 at 10:25 am #
Julie – I think a cook book for the food bank is a great idea – I’m thinking that the format could be, instead of a traditional book format, have tear away sheets for each recipe and a loose leaf binder type book – and depending on what is in the food bank box that week, recipes featuring the items would be provided. This way, relevant recipes and ideas would be available for food bank staff to offer to their clients. Just a thought.
I so enjoy reading about your food bank and cooking experiences! You are very inspiring!
Cathy on 03 Jun 2010 at 1:55 pm #
Bravo Julie!! Reading about your participation in this oh so worthy cause has really been inspiring. I too am guilty of cooking for my tastes rather than my means. This has really given me something to think about.
Lynn on 03 Jun 2010 at 2:56 pm #
If any of you are interested in reading how the other people involved in this experiment are doing here’s the site.
http://www.weekintheirkitchen.wordpress.com
It’s very interesting and enlightening.
Kathy on 03 Jun 2010 at 3:33 pm #
What a great idea and reminder for me, who likes to eat what “I feel like.” I have a stuffed cupboard and freezer – probably from food insecurity from my years in late teens/early 20′s when I all had to eat was potatoes and packets of gravy at times.
as far as cooking programs go – Calgary has this: http://www.communitykitchenprogram.com/
Our church is in Abbeydale. Our pastor recently went and talked to the principle of one of the schools and relayed to us that there are kids in that community who go to school hungry and that the school itself has a food bank program for their families. Shocking really. I proposed that our church, which sits empty most of the week during the day, maybe consider some kind of lunch program for the kids.
JulieVR on 03 Jun 2010 at 3:37 pm #
Great idea Kathy! They probably access Brown Bagging It for Calgary Kids too – http://www.makeityourproblem.ca
Kathy on 03 Jun 2010 at 3:51 pm #
Julie, maybe I will suggest to our church that they try and partner w/ Community Kitchen for this lunch program somehow.
Kathy on 03 Jun 2010 at 3:52 pm #
OMG I just clicked on your link Julie – I know Lisa. Do you know her?
JulieVR on 03 Jun 2010 at 4:01 pm #
Which Lisa?
kathy on 03 Jun 2010 at 4:11 pm #
sorry Julie, Lisa Tuplin on the http://www.makeityourproblem.ca website is one of the volunteers and we used to go to the same church. I hadn’t read the whole website when I dashed off that comment. Anyways that is who I meant.
That brown bag it for Calgary’s kids is probably a better fit for our church than community kitchen…I’ll suggest it to them.
Homesteadgirl on 03 Jun 2010 at 6:51 pm #
Julie,
I am Lana’s sister! She told me about these posts. So interesting, thought-provoking, inspiring. I teach kindergarten and there are days where I can’t help the kids choose a healthy snack because there is nothing healthy (aside from a chocolate covered granola bar??) We often have a lentil-soup-on-rice dinner, which my kids love. We find it centres us, and reminds us of how fortunate we are. We feel a connection with people in the world who feel blessed to eat this simple meal three times a day, every day, just because they have food.
Lots to think about. I’m going to link to this on my blog!
thepinkpeppercorn on 03 Jun 2010 at 8:00 pm #
I couldn’t agree more in the lack of balanced food – those Jello cups aren’t even food in my eyes!
It’s pretty tough though, there are so many who are really truly struggling. If there is a single mom of say, three kids, and she’s working but doesn’t make enough to cover everything, it would be pretty hard to really cook all the time. Especially with eggplant and plantains… and especially if there is NOTHING else besides the food bank box.
I totally get how someone might want to buy the can of tomatoes, and get garlic and olive oil to make a sauce for pasta… but it suddenly just became very expensive, just because of the high cost of the olive oil (even the cheapest). In the immediate it is cheaper to buy a jar of sauce, or a bag of pasta that comes with sauce….albeit not over time….
Kathy on 04 Jun 2010 at 7:27 am #
To add to pinkpeppercorn’s comment, when it’s cheaper to eat fast food, than to make a salad, well if it strictly comes down to economics to feed your family on a small budget, there’s no contest (and the fast food companies know this, don’t get me started, they market accordingly)