Everyone gets to eat good food! All meals are included with admission. Our goal is local organic food as much as possible. Buying right from the farmer as much as possible, preferentially from growers/farmers attending NAPC. The NAPC will create a field kitchen and everyone can take a turn helping us feed ourselves. As close to zero waste as we can get! Everyone bring a washable plate, bowl, cup and silverware to donate to the common pool.
Food procurement Strategies:
Food produced by NAPC participants. Strategies to do this include: Seeking sponsors for in-kind food donations. Trading farmers and companies admission for food. Soliciting donations from Minnesota farmers and food companies. Buy food from local farmers and local food processors sourcing first through our local permaculture contacts. Buy bulk from a natural food distributor(s) picked by the Minnesota end of the food team.
GREEN GATHERING STATUS
Low waste. All cardboard can be used for sheet mulching. Food wastes can be recycled via local livestock or on-site composting.
Things are looking good in the food department. Dani Lind of Rooted Spoon Culinary is planning wonderful meals for us. Rooted Spoon Culinary is based in Viroqua, Wisconsin and the area is rich in organic farmers so she is sourcing a lot of local, organic food. Organic Valley, one of the premier, farmer-owned cooperatives in the US, is one of NAPC’s sponsors for their generous donations of food and equipment loan. Dani is bringing a small staff of cooks and the rest of us can take turns volunteering with prep, serving and clean-up. We encourage everyone to sign up for two hours of community work during the event. Here is the menu:
North American Permaculture Convergence Menu
quinoa, red beans, & grilled local vegetables
chimichurri Big River Beef (or pepperjack cheese or grilled tofu)
a variety of quiches: local vegetables, cheese, & Organic Prairie ham
(GF & vegan alternatives available)
granola, fruit, & yogurt (or nutmilk)
Italian pasta salad w/ local vegetables, herbs & Organic Valley Provolone
(GF & vegan alternatives available)
millet & spiced chickpeas
Indian vegetable salads & chutneys
oatmeal pancakes w/ fruit, yogurt, & maple syrup (some GF/Vegan – add nuts)
Organic Prairie sausages & turkey bacon
Thai cucumber salad
gado gado – steamed vegetables w/ Indonesian peanut sauce & hardboiled eggs
rice, black beans, & grilled seasonal vegetables
carnitas – smoked pulled pork
lime-stomped cabbage slaw
oatmeal or whole grain hot cereal w/ dried fruit, nuts, & seeds
milk or nutmilk
hard boiled eggs
soup, salad, & bread
seasonal kemia – Moroccan vegetable salads (some raw)
couscous & lentils (GF grain as well)
Big River Beef tajine w/ apricots
________________ CONDIMENTS AVAILABLE FOR ALL MEALS____________________
There will be additional items on the menu depending on what kinds of food donations come forth and to take into account some special needs such as gluten free.
BRING A PLATE, BOWL, CUP, FORK, SPOON if you can. Our goal is to minimize throw-aways. You can help by bringing eating utensils. We will have extras for long-distance travelers and those who forget.
The tea kitchen has a space to be and we are lining up some equipment but no focalizer has appeared yet. If anyone feels called to help the tea kitchen serve the masses contact Michael Pilarski. See email below.
NAPC IS SEEKING FOOD DONATIONS FROM FARMERS AND FOOD BUSINESSES
Do you know anyone who might be willing to donate? We would be happy to trade food in exchange for admission. Here is an ad if you know any ways to spread the message in Minnesota or adjacent states.
The North American Permaculture Convergence is seeking food to feed 400 to 500 permaculture enthusiasts on August 29-31, 2014. The event will be held in Clarks Grove, Minnesota. Our goals are very similar to the organic food community. We are seeking donations of food from farmers, processors, and stores. We would be happy to trade food in exchange for admission in case anyone is interested. After donations and trades we will make most of our food purchases from local farmers and local sources. We are doing local, organic, seasonal inasmuch as possible.