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Mindful Eating has been publishing recipes from our tasting tables (and auction dinners) since 2010! We try to use foods that are either in season and local, or have been preserved. Click on the date below to find the recipes.

 Alternative Grains:

• February 2020 (includes Teff Brownies and Honey Buckwheat soda bread)

Potatoes:

• March 2019 (includes potato latkes and gluten-free potato buns, potato chips)

Gift Basket ideas:

• December 2018 (includes cherry muffins and Ultimate Vegan Christmas Pudding)
• December 2017 (includes Creamy Beet Hummus, Sweet Potato Hummus, Sweet Pea Hummus, Moroccan Carrot Hummus, Spicy Pumpkin Dip, White Bean and Basil Dip, Cinnamon Caramel Bundt Cake)
• December 2012 (includes Hummus, Cherry Preserves, Raspberry Vinegar, Pickled Spiced Peaches

Winter Squash:

• November 2018 (includes Coconut Curry Butternut Squash Soup, Roasted Squash and Wild Rice, Pumpkin Bars)
• November 2017
(includes Roast Stuffed Pumpkin, Pumpkin-Apple Soup)
• October 2016 (includes Stuffed Delicsata Squash with Lentils and Cashew, Warm Butternut Squash and Chickpea with Tahini Dressing, Perfect Butternut Squash Muffins)
• November 2015: Pumpkins (includes Anne's Pumpkin Muffins, Pumpkin-Cranberry Corn Bread, Pumpkin Pecan Cobbler)
• October 2014 (includes Butternut Squash and Apple Curry Soup, Spiced Pumpkin Granola, Squash Hummus)

Apples:

• October 2018 (includes Apple and Cheddar Quick Bread, Apple Crisp)
• November 2017 (includes Pumpkin-Apple Soup)
• November 2014 (includes Spinach Salad with Apple Vinaigrette, Apple Cider Walnut Muffins, Crockpot Apple Dump Cake, Parsnips and Apples
• April 2011 (includes Raw Apple, Almond and Cinnamon Cookies)

Super Foods and Foods for Good Health:

• April 2018 (includes Shaved Brussels Sprout and Cranberry Salad, Blueberry Kale Smoothie, Roasted Beet and Kale Salad, Fat-Free Spinach and Broccoli Patties, Blueberry and Strawberry Bread Pudding
• March 2018 (includes Cheddar Chive Skillet Cornbread, Zucchini Noodles with Sunflower Seed Butter Dressing)

Try Something New: Vegetables:

• February 2018 (includes Fragrant Romanesco & Chickpea Curry, Rutabaga Puree with Leeks, Sweet & Spicy Roasted Kabocha Squash, Leek & Sweet Potato Soup)

Try Something New: Breakfast:

• February 2018 (includes Hot Quinoa, Farro, Vegan Sweet Potato Muffins, Chickpea Flour Mini Veggie Frittatas, No-Bake Sunflower Bars)

Meat or Meatless:

• January 2018 (includes My Favorite Vegan Chili, Korean Barbecue Tofu, Tofu Sloppy Joes or Sliders)
• January 2016 (includes Thanksgiving meatless Loaf, Meat Loaf Lentil-Walnut Loaf)

Auction Dinners:

• June 2019: Pollinators (includes fruit gazpacho soup, corn bread, spicy peanut tofu stir-fry, chocolate cherry cake)
• September 2017: Chocolate (includes Vegan Chocolate Cake, Chocolate Infused Sweet Potato Enchiladas, Caprese hors d'heuvrs, Goat Cheese and Cocoa Nibs, Roasted Parsnip and Vanilla Chocolate Soup)
• June 2010 (includes Rhubarb Cake, Vegetarian Lasagne, Maple Balsamic Vinaigrette, Cream of Asparagus Soup)

Surprise Ingredients:

• March 2017 (includes Black Bean Brownies, Chili Con Tofu with Beans, Sweet Potato Cornbread, Ruby Red Fruit and Nut Pie/Beet Pie)

Preserved Foods and What's in Your Cupboard:

• February 2017 (includes Cherry Muffins, Tennessee Peach Pudding, Oatmeal Pumpkin Pie Bars)
• April 2016 (includes Szechuan Tofu & Green Bean Stir-Fry, Cranberry Bread, Moroccan-Spiced Vegetable Stew)
• February 2014 (includes Mixed Fruit Crumble, Peach Cobbler, Mini Pumpkin Chocolate Chip Muffins, Raspberry Almond Bread

Garlic:

• January 2017 (includes How to Roast Garlic Cloves and Freeze Them, Garlic Chocolate Chip Cookies, Garlic Vegetable Dip)

Thanksgiving:

• November 2019 (includes Sweet Potato Swirl Mashed Potatoes, Butternut Squash and Apple Curry Soup, Raw Cranberry Fruit Salad )
• November 2016 (includes Baked Sweet Potatoes and Apples, Roasted Acorn Squash Stuffed with Wild Rice Salad)

Cranberries:

• November 2013 (includes Mama Stramberg's Cranberry Relish Recipe, Spicy Cranberry Relish, Cranberry-Orange-Nut Bread, Common Ground-apple - Cranberry Salsa, Martha Stewart's Cranberry Applesauce, Emeril's Apple and Cranberry Crisp, Candied Yams & Cranberries, Cranberry Relish)

What's at Your Farmer's Market?

• May 2016 (includes Rhubarb Maple Muffins, Creamy Vegan Lemon Asparagus Pasta)
• June 2015 (includes Rhubarb Stir Cake)
• May 2015 (includes Apple Crisp, Rhubarb Bread, Sauted Radishes and Radish Greens)

 Tomatoes:

• October 2015 (includes Green Tomato Chutney, Green Tomato Cake, Gazpacho Grande)

 Vegetable Milks:

• January 2015 (Vegan Tapioca Pudding)

Zucchini:

• September 2014 (includes Asian Zucchini Salad, Vegan Zucchini Bread, Zucchini Crisp, Zucchini and Cheese Casserole)

Muffins:

• October 2019
• April 2014 (Raspberry and Blueberry Muffins)

Maple Syrup:

• March 2014 (includes Squash Puree with Maple Syrup, Vermont Maple Baked Beans)
• March 2010 (includes Maple Syrup Corn Bread, Maple Syrup Brownies, Maple Nut Bread, Squash, Onion and Apple Gratin, Apple Maple Pudding, Maple Chicken Breasts, Maple Baked Turnips, Carrots or Parsnips, Pork Tenderloin with Shallots and Maple Syrup, Squash Casserole)

Asparagus and Spinach:

• June 2013 (includes Asparagus with Tarragon Sherry Vinaigrette, Crock Pot Spinach Casserole, Asparagus Soup, Layered Spinach Salad)
• May 2012 (Asparagus and Roasted Pepper Salad with Toasted Pecans)

Desserts:

• February 2019 - Naturally Sweet (includes Lemon Lavender Truffle Bites)
• January 2012 (includes Lemon-Cornmeal Sheet Cookie, Lemon Thyme Shortbread, Lavendar Shortbread, Boston Brown Bread)
• April 2011 (includes Raw Apple, Almond and Cinnamon Cookies, Tomato Cake)

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Beginning in the Spring of 2012, the Mindful Eating Coalition, under the facilitation of Colleen Crawley, has been assisting farmer Bill Schmid on his small farm around the corner from our church building.

"Farmer Bill", as we've come to call him, has been donating fresh vegetables to Food Gatherers for many years. Due to an arthritic condition, Farmer Bill realized that he would not be able to keep up the pace of his giving. Since the UUAA already had a relationship with Food Gatherers, they approached they approached Colleen Crawley, co-chair of the Mindful Eating Coalition, to ask for help.

Colleen and many congregants stepped up to the plate, helping to plant seeds and seedlings in the spring, amending the soil, watering, watering, watering, weeding, and whatever else Farmer Bill needed. See these photos.

We are now helping with the fun part - reaping what we've all sewn.

Below are some photos from the garden in July - September.

Colleen, Mary Anne, and Cathy with garden's bounty.	Raised beds
Cara happily picking tomatoes	Farm stand
Cathy picking tomatoes	Mike loves watering!
Colorful peppers	Alex and Meg show the farm's beautiful tomato selection
Alex and Meg take a break.	Many kinds of produce at the farm.
Farmer Bill with corn	Tomatoes
Weeding in progress	Side view
Cabbage, broccoli plants	Green tomatoes
Green tomatoes	Corn

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Seeds of Change: Incarcerated Women and Youth; Adult Ex-Offenders Find Purpose in Gardening

This panel discussion was well received, with lots of questions from the audience. November 9, 2018.

Wasted: The Story of Food Waste

This movie taught us all a lot about how much waste there is in the world, some of it in our own homes. Fall of 2018.

Mardi Gras Mystery Auction Dinner

A fun group of costumed folks enjoyed this whodonit dinner on July 27, 2018.

Plant-Powered Family Potluck

Many folks joined us for our Vegan Potluck Saturday, April 7, 2018 in the Fahs Chapel.

Theme for April 2018: Super Foods!

We had a terrific tasting table on Sunday the 8th, featuring such super foods as broccoli, blueberries, strawberries, kale, sweet potatoes, and more. What are Super Foods? Not really a scientific label, but one of popular culture. But most agree that certain foods have much going for them in terms of health benefits. See what the American Heart Association has to say about SuperFoods.

Theme for March 2018: Eat for Your Health

We previewed some cookbooks featuring beautiful, tasty, and healthy foods, as well as plenty  more information on eating too stay healthy. We had a tasting table featuring some gluten-free, some nut-free, some vegan recipes.

All were delicious! Check them out: Recipes

Theme for February 2018: Try Something New

We had two tasting tables in February:

On the 4th we featured new items for BREAKFAST, such as Chickpea flour mini Veggie Fritattas, Farro, No-Bake Sunflower Bars and Vegan Sweet Potato Muffins.

On the 18th we featured new or unusual VEGETABLES: Rutabagas, Sweet Potato and Leek Soup, Roasted Kabocha Squash, Romanesco and Chickpea Curry.

All were delicious! Check them out: Recipes

Theme for January 2018: Meatless Mondays

The Mindful Eating Team is helping out with resources for how you might begin 2018 practicing Meatless Mondays (or more!).
Here ya go:

• The Meatless Monday website
• Meatless Monday Toolkit
• Poster
• Where to find recipes for the Meatless Monday Challenge (including the Mindful Eating Recipe page, with recipes from our January 2018 Food table)

Theme for December 2017: Buying Local

The Environmental Benefits of Buying Locally:  We focused on the many reasons to purchase local food and goods. Some of the most important aspects have to do with the environmental impact.

1. Reduces your food miles: Many foods and products sold in major grocery chains travel up to 1,500 miles before landing on the store’s shelf, and eventually in your pantry.
2. Food is more accessible: Consumers have easy access to local businesses and farmers markets, without having to drive to remote big box grocery stores.
3. Provides for fresher produce: Food arrives on the table sooner, staying fresher. This means less food waste.
4. Protects local land and wildlife: Supporting locally grown food helps keep land for farming, and out of the hands of developers.
5. Supports the local workforce: Without consumer demand for local food, farmers and other food workers might have to seek employment elsewhere, outside of the community. Highway congestion and fuel consumption would increase, resulting in a larger carbon footprint.

How can you buy local foods in the winter in Washtenaw County? We're here to help with lists of Washtenaw County Farmers Markets Open in Winter and Washtenaw County Stores Offering Local Foods.

SNAP Panel Discussion

Thanks to our great panel of experts on SNAP (Supplemental Nutrition Assistance Program) for a very informative discussion: Billy Kangas, owner of Cultivate Coffee and Tap House, Ypsilanti; Markell Miller, Director of Community Food Programs, Food Gatherers; Lauren Velez, Family and Youth Services Team Leader, Ozone; and Krista Nordberg, Director of Enrollment at Washtenaw Health Plan. We learned that every $1 given to a SNAP recipient generates $1.80 in the community. We also found out that the eligibility requirements are quite stringent, and the error rate is low. $3 million in SNAP funds is distributed in Washtenaw County every month - it's vital to our community.

Fall Harvest Potluck

On October 20th, 2017, we shared the bounty of locally-grown foods.

Stephanie Willette, Ann Arbor Farmers Market Manager, spoke to us about changes coming to the Market, as well as other important issues, such as SNAP (Supplemental Nutrition Assistance Program) and how it affects people in our area.

We also recognized Farmer Bill Schmid and the Food Gatherers Farm Project volunteers.

The Lives of Farm Workers in Michigan and the U.S.

Sunday, Feb. 5. 2017, 1:00 pm

Ever wonder what the lives of farm workers, including migrants, are like in Michigan? In the U.S.? Mental illness, migrant status, wage violations, working conditions, housing, and sexual harassment are some of the issues were addressed by Kim Daley of the Ann Arbor Solidarity with Farmworkers Collective, an Eastern Michigan student from a Sociology of Work class, and a Florida farmworker.

UUAA Auction Chocolate Dinner

September 30, 2017, the Mindful Eating Team hosted Chocolate Dinner at the home of Merrill Crocket. We served ten folks who had been the high-bidders at the UUAA Auction last spring. We also had two guests: Farmer Bill Schmid and Nancy Biehn. Nancy is owner of Sweet Gems Confections in Ann Arbor, and she spoke to the group about the history of chocolate and how it is produced, as well as her personal journey through the chocolate world.

Meet Your Farmer: Dyer Family Organic Farm

January 15, 2017, Dick Dyer talked to a nice crowd about how the Dyer Family Organic Farm (aka Dick's 'Pretty Good!' Garlic) was started by Dick and Diana Dyer in 2009. He discussed the different varieties of garlic they grow, how being organic is so important, and about their bee hives and the honey they sell.

See their website: http://www.dyerfamilyorganicfarm.com/

Just Eat It: A food waste story: North American households waste 15-20% of all the food they buy. A crowd watched this movie follow a couple from Vancouver who take a six-month challenge to survive only on discarded food.

This great event was co-sponsored by: Religious Action Center of Reform Judaism (RAC), Temple Beth Emeth (TBE), Interfaith Council for Peac and Justice (ICPJ), 1st Unitarian Universalist Congregation of Ann Arbor - Mindful Eating Team.

Food Chains Movie and Immokalee Farmworker visit: October 9, 2016

CROP Walk: September 25, 2016

An Evening with Will Tuttle: September 13, 2016

Fall Harvest Potluck: October 21, 2016

Plant-Powered Family Potluck: October 8, 2016

Food Chains Movie and talk with Migrant Workers: October 9, 2016

Meet Your Farmer: Bill Schmid: April 17, 2016

Meet Your Farmer: White Lotus Farms: Feb. 28, 2016

Meet Your Farmer: Goetz Family Farm: Feb. 21, 2016

Food Waste Challenge: 4 weeks, Feb. - March 2016

Fuels and Additives for Human Machines: Dr. Swaroop Bhojani: Sept. 27, 2015

UUAA Garden Tour: June 14, 2015

We have participated in ICPJ's year-long investigation on food justice

VegUUAA hosted Vegan Family Potlucks every-other month

Meet Your Farmers Series: Community Farm of Ann Arbor: Feb. 22, 2015

Meet Your Farmers Series: Frog Holler Farm: Jan. 11, 2015

150th Anniversary Harvest Potluck: Recipes Through the Ages: October 26, 2014

Panel Discussion: Genetically Modified (GM) Foods: Saving the World, Endangering It, 
or Somewhere In Between? March 23, 2014 (take a look at the summary)

Meet Your Farmers series: Deb Lentz and Richard Andres of Tantre Farm, February 16, 2014

Veg UUAA hosts Vegan Family Potluck, February 15, 2014

Meet Your Farmers series: Alex Cacciari and Mark Nowak of Seeley Farm, February 2, 2014

Meet Your Farmers series: Jennifer Kangas of Capella Farm, January 12, 2014

Veg UUAA hosts Vegan Family Potluck, December 7, 2013

Meet Your Farmers series: Dan Zatkovich of Zatkovich Pastures, November 10, 2013

Feeding a Hungry Planet: Crisis and Opportunity. Prof. Catherine Badgley, Oct. 27, 2013

Fall Harvest Potluck, October 16, 2013

UUAA Garden Tour, Aug. 25, 2013

Behind the Kitchen Door Panel Discussion, April 28, 2013

Discussion with UUAA 7th Graders, April 14, 2013

Behind the Kitchen Door presentation by Restaurant Opportunities Center, Detroit, member Michaela Garalski; April 7, 2013

Vegan Potluck, April 6, 2013

Selma Cafe Breakfast, March 29, 2013

Food Gatherers Farm Project, headed by Colleen Crawley, received a Beacon of Light award at Michigan Harvest Gathering in Lansing Nov. 19, 2012.

CROP Walk: Oct. 14, 2012

Harvest Potluck Dinner: Oct. 13, 2012

Food Gatherers Tour, Oct. 6, 2012

Ninety-three UUAAs took the Healthy Eating Challenge from early October to mid-November, 2012. We learned a lot about how to be more mindful of our eating every day. Take a look at the challenge.

Klein Lecture: Dr. Oran Hesterman spoke on "Growing a Fair Food System Through Mindful Eating & Civic Engagement"

This great event took place on September 24th. Dr. Hesterman presented an inspiring discussion on how to change not only what we eat, but how our food is grown, packaged, delivered, and sold. He put forth his vision on redesigning the entire food system so that it is healthy for our families, healthy for our environment, and healthy for communities.

July Photos at Farmer Bill's

See the pictures.

Work Day at Farmer Bill's - 5/27/12

A great crew worked hard but had a good time, and got a lot of planting and weeding done. See the pictures!

Why We Love Dogs, Eat Pigs, and Wear Cows: Presentation by Dr. Melanie Joy

A large audience attended this riveting presentation by author and social psychologist Dr. Melanie Joy (April 15, 2012). She explained carnism, the invisible belief system that shapes our perception of the meat we eat. Dr. Joy believes that by illuminating how we choose our foods, often unconsciously, we become more empowered citizens and more active social witnesses.

There was an animated question and answer session following the lecture. The reception that followed included many delicious vegan foods. Thanks so much to our volunteers!

Forks Over Knives, Truly A Movie That Can Save Your Life:

Our first major event of 2012 (January 15) was a huge success, with over 80 people packing the Fahs Chapel for Sunday’s showing of this seminal film. Our audience included people afflicted with cancer, diabetes and obesity, as well as those with a general interest in the subject. Working on the premise that many degenerative diseases can be controlled or even reversed by rejecting animal-based and processed foods, the movie provided substantial evidence to back this claim. Patients followed throughout the film, fighting significant illnesses, had their symptoms halt and even retreat from switching to a vegan diet. Most noteworthy for many of us was how quickly the subjects saw results, as well as their ability to abandon the multiple pills and prescribed medications that were previously an integral part of their life. So much evidence was presented to support the benefits of a vegetarian lifestyle that it left many of us in awe. This movie truly had an impact on the audience.

The question frequently repeated following the presentation was “How do I get started?” For those unfamiliar with a vegetarian or vegan diet, those first steps can seem overwhelming. A book that comes highly recommended is 21 Day Weight Loss Kickstart by Neal D. Barnard, MD, http://pcrm.org/kickstarthome/ which includes recipes, as does the Vegetarian Starter Kit put out by the Physicans Committee for Responsible Medicine (PCRM) http://www.pcrm.org/. Another good resource can be found at http://www.humanesociety.org/issues/eating/meatfree-guide-2011/ , the Guide to Meat-Free Meals, from the Humane Society. The Mindful Eating table in the UUAA Social Hall on Sunday mornings also has free material that can be useful in getting started.

Our hosts for Forks Over Knives, Donna and Hal Estry, went out of their way to make this a special event. Providing an array of vegan snacks, book displays and literature and handouts for participants to take home, they also did all of the publicity and coordinated volunteers. In delivering opening and closing remarks, offering useful information on vegatarian organizations and answering questions from the audience, these two vegans projected energy and a zest for life, complimenting the film’s topic. Many thanks to Hal and Donna for their efforts in presenting Fork Over Knives.

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The Mindful Eating Team Has a New Name!

The Food Justice Team advocates for human health and animal welfare while promoting equitable food systems that sustain the environment, alleviate hunger, and support farm and food workers.

Our goals are 1) Environmental: Working toward zero-waste at congregational events; educating our congregation and the wider community; 2) Racial Justice: Meeting local farmers/people of color, discussing their needs, assisting where needed; exploring treatment of food and farm workers. Our meetings are online and open to all.

To better reflect the full scope of this mission statement, the group has decided to change our name to the Food Justice Team.

If you would like more information about the work being done by the Food Justice Team and our plans for the future, please contact us at: This email address is being protected from spambots. You need JavaScript enabled to view it..

Regenerative Agriculture:

What is it, how can it save the planet, and how are local farmers putting it into practice?

Friday, April 22, 6:30 - 8:00 p.m.
Ann Arbor District Library, Westgate Branch

Four area farmers came together to discuss how they practice regenerative agriculture, and why doing so is important to them, and to the planet.

Shannon Brines, Brines Farm, Dexter, Hannah Rose Weber, Green Things Farm Collective, Ann Arbor; John Cox, Baseline Farm, Dexter; and Dan Gannon, Community Farm of Ann Arbor shared their wisdom with a packed room.

Thanks so much to the Ann Arbor District Library for co-hosting.

Questions? contact us at: This email address is being protected from spambots. You need JavaScript enabled to view it.

Food Gatherers Farm Project (Farmer Bill's)

Our Farm Project went well this past summer - our 10th season. We followed all the Covid-19 guidelines, but still had fun and doing our part to help Farmer Bill Schmid share food with Food Gatherers. Food Gatherers provides food to food pantries all over Washtenaw County.

Plant-Powered Family Potluck

We had a fun Vegan Potluck Saturday, February 1, 2020. 

These bi-monthly potlucks feature plant-based vegan dishes without meat, fish, eggs, dairy, honey, or other animal products. We all enjoy the company of fellow mindful eaters, share information, and eat delicious food!   Questions? Contact Sheila Sanders at This email address is being protected from spambots. You need JavaScript enabled to view it.. 

Agriculture and Climate Change: Can Regenerative and Biodynamic Agriculture Save the Planet?

We had a good crowd to hear these exciting topics in November.

Aquillon Hetrick discussed Biodynamic Agriculture.

Aquillon spends her days farming at the Community Farm of
Ann Arbor, where she grows many different vegetables to feed the
large member-owned community. It is there that her 10-month old
son also spends his days, figuring out the laws of nature.
She studied Biodynamic Agriculture in Fair Oaks CA. with Harald
Hoven at the Rudolf Steiner College

Hajnal Minger discussed Regenerative Agriculture

Hajnal is a local food activist and promoter of permaculture and
sustainability.
Born and raised in Transylvania, Hajnal came to the US with a
degree in mechanical design and had a long career in the
automotive sector. However, her interests in sustainability, reuse
and recycling, and the environment, led her to obtaining a dual
science degree in Earth and Environment and Programs in the
Environment from the University of Michigan

On October 13, we visited Tilian Farm Development Center

Tilian is an incubator farm in Ann Arbor managed by the Michigan Food and Farming System. Tilian provides an opportunity for beginning farmers to learn farming with minimum risk and with guidance from experienced farmers and education on marketing, farming practices and farming systems in Michigan.
Tilian farmers are small diverse operations that are working on environmental, social and economic sustainability.
Hannah Rose Weber, a Tilian farmer and owner of The Land Loom, will showed us
around and explained her farm and the Tilian model.

BANISHED - Movie at Friday Fun Night

On Friday, September 6 a large group watched this movie together.

In the stories of black families whose land and livelihood were stolen, the film illustrates the limits of the American legal system and the need for creative forms of repair. By introducing these families and the white communities who forced them out, BANISHED raises the question of responsibility for past wrongs and what is involved in righting them.

We will be discussing this movie on Wednesday, December 11 at the church. Anyone interested is welcome to come, even if you weren't able to see the movie.

The film is available on You Tube:  https://www.youtube.com/watch?v=FayMoKwyoO4    in case you would like to review it prior to the discussion.

Auction Dinner: Pollinators

On a lovely June evening in Saline, the Mindful Eating Team gathered to serve a lovely dinner to our guests. Each course had a description of "who" pollinated it. Our Master Gardener, Merrill, guided us through this education. Find these recipes here.

One of our pollinators!		Eileen and Becky		Ricardo, Bill, Guala
The Busy Bee Mindful Eating Team		Lillian and Kristin		Rebecca and Jim
Lots of food..		Merrill discusses pollinators while guests eat		Flowers from Merrill's and Bill's gardens
Becky playing a matching game - flowers to their plants		Merrill teaching us about pollinators		Gathering in the sunroom with drinks and appetizers prior to dinner

March was CSA Information Month

We hosted several farmers at our table in the social hall, discussing their Community-Supported Agriculture Farms.

If you want more information on CSAs, you can attend the CSA Fair on April 20 at Ann Arbor Farmers Market

The Future of Washtenaw County: Farms and Open Space

On Feb. 26th, 2019, we had a wonderful group of speakers: Ginny Trocchio, Superintendant of Park Planning and Natural Areas, Washtenaw County Parks & Rec. Commission; Larry Doll, local farmer and board member of the Legacy Land Conservancy; new farmer, Hannah Rose Weber of the Land Loom; Kathy Sample of Argus Farm Stop; and Remy Long of the Greenbelt program.

Thanks so much to the Ann Arbor District Library, Westgate Branch, for being such good hosts. And thanks to the great crowd, with many interesting questions.

 See the Ethical Eating Statement of Conscience, voted in at GA in 2011

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Hoop House Build: 4/30/11

What an extraordinary day. The weather fully cooperated while more than 50 people pitched in to help erect a new hoop house at Stone Coop Farm in Brighton, for farmers Shannon Rau and Joannée DeBruhl. Beginning at 8am and working until 7:30pm, this group accomplished an incredible amount of work. SELMA’s volunteer coordinator Scooter Merrins said it was the most complete hoop house build they have done so far. There were jobs for every interest and skill level, ranging from distributing nuts and bolts for assembling trusses, to climbing those very trusses to secure bracing. We were quite a team, led by the SELMA folks who have developed an efficient system. Everybody who came was necessary, and we all factored into the success of the day. From Farmer Joannée:

“PLEASE THANK all the folks that were at our build. There is NO way we could have gotten it done without all your help with the house and the food. It was fantastic that everyone stayed for the incredibly long day and kept up good spirits. Shannon and I cannot thank you enough! Please plan to visit us this summer to see everything growing. Thanks again!!!!!” - Joannée DeBruhl. For more on Stone Coop Farm: www.stonecoopfarm.com

Special thanks to our wonderful team of UU builders: Ricardo Wyatt, Eileen Wright, John Seeley, Becky Swank, Vanessa Campbell, Cathy Muha, Mike Muha, Phil Tuchinsky, Terry Butcher, Kathy Friedrichs, Connie McGuire, Tim Richards, Hajnal Minger, Robert Minger, Eoin J. Ryan, John Russell, Keely Kaleski, Ruth Vail, Meaghan Foley, Erik Stalhandske, Hannah Kitchens, Jennifer Kangas & Allie & Nathan, Theresa Bassett & Sam & Charlie, Guala Lauzzana and Colleen Crawley; and to the 20 or so others who supplemented our team.

We couldn’t have done it without the food, glorious food! Many thanks to Guala Lauzzana and the Locavores for taking on the challenge of feeding a team of more than 50 for an entire day. Thanks to those providing food: Lauren Peterson, Connie McGuire, Eileen Wright, Ruth Vail, Guala Lauzzana, Keely Kaleski, Linnea Linnea and Colleen Crawley.

Thanks, too to Benjamin Strutin for the great photos.

Lisa Gottlieb and Jeff McCabe, SELMA organizers	Eoin helps Jeff.
Colleen and Mike strategize.	Somebody has to get way up there!
Power tools are like an extension of Robert.	Shasta was, of course, a huge help.
A lot of plastic to spread - and we had to keep it clean!	Plastic and wind don't mix well, but we held on.
Don't we work well as a team?	Eric's pretty intent on holding that plastic in place.

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Food Gatherers Welcomes UUAA Volunteers!

Despite sunshine, clear skies and the promise of spring possibly arriving Saturday, April 2, 2011, twenty-two people showed up at 1 Carrot Way to spend the morning working in the Food Gatherers warehouse. Missy Orge, the Chief Program Officer, provided a brief orientation and tour before getting us started on tasks.

One group sorted canned and dried goods into boxes for distribution in the big warehouse while another was responsible for turning bread into bags of croutons or stuffing mix.

While our work was not particularly challenging, it was important and it does make a difference in our community. Each year, almost 5,000 volunteers do 70% of the work at Food Gatherers.

Ours was a truly all-ages activity, with children as young as 7 and as old as me participating! It was also great to see families come out to spend a morning doing service work together, and having fun in the process.

Since it’s inception in 1998, Food Gatherers has distributed nearly 14 million pounds of food, providing enough food for approximately 10,000 meals a day in Washtenaw County. Last year alone the organization was responsible for 5 million pounds of food to 164 agencies. By working with other support agencies in the county, they provide an additional service – for every dollar of food provided by Food Gatherers (to clinics, shelters, etc), that’s a dollar that the agency can spend directly on other services (medicine, procedures, housing, etc). Food Gatherers exists to alleviate hunger and eliminate its causes in our community by: reducing food waste through the rescue and distribution of food; coordinating with other hunger relief providers; educating the public about hunger; and developing new food resources. http://www.foodgatherers.org/

Many thanks to all those who came out and participated in our second EET action project. - Colleen Crawley

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St. Joe's Farm-at-the-Hospital Tour

Dan Bair led a tour of the Farm at St. Joseph Mercy Hospital in Ypsilanti for about 20 UUAAs on Sunday, March 27th after church. After a light lunch at the sandwich shop in the hospital, we drove over to the farm. Dan showed us the two large (90' x 30') hoop houses on the premises. It did our hearts good on a cold and sunny day to be in these warm, lovely spaces filled with vibrant green plants! There was chard, spinach, and much more.

1st hoop house - lush plants!	Dan Bair, UUAA member and St. Joe's farmer
We wandered through the large hoop house.	More greens.
Dan shared many farming tips with us.	We learned so much from Dan.
Plants of amazing size for this time of year!	Lots of spinach.
A light moment.	We had to put our coats back on to go outside - what a temperature difference!
Hoop house #2 - protected with a second blanket.	Dan tells us about planting the fields.
The trailer Dan uses to warm up and the barn that's been on the property since before the hospital was around.

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The HomeGrownLocal Food Summit opened on March 1 with a feature called Local Food Victories, highlighting individuals and institutions. Farms, farmers, entrepreneurs, mentors, youth and organizations were acknowledged for their role in “taking us closer to our vision for food”. Because it was so enlightening to see this presentation and comprehend all the great things happening in our food community, and because each of the individuals and entities represent a story worth checking out, the list of honorees is included here. We encourage you to click on the links and learn more about this great series of Victories. This list is an incredible resource guide for local foodies. And the winners are…

Women Farmers

Stephanie Phillips, The Family Farmhttp://the-family-farm.com/about.html

Kate Long, Deer Tracks Farm,http://www.realtimefarms.com/farm/1586049/deer-tracks-farm

Jennifer Kangas (UUAA), Capella Farm,http://www.capellafarm.com/

Trilby & Tomm Becker, Sunseed Farm,http://www.farmsunseed.com/

The Doll Family, Back 40 Acres,http://backfortyacres.com/

Infrastructure

Westside Farmers Market, Ann Arborhttp://www.westsidefarmersmarket.com/co-10

Saline Farmers Markethttp://www.ci.saline.mi.us/?module=Page&sID=farmers-market&cf=Visitors

Real Time Farms, Karl Roseanhttp://www.realtimefarms.com/

Arbor Cycle, Ed Weymouthhttp://www.arborcycle.com/

Eat Local Eat Natural, Time Redmond and Bill Taylorhttp://www.eatlocaleatnatural.com/

Lunasa, Dawn Thompson and Jane Pachecohttp://www.lunasa.us/

Preserving Traditions, Emily Springfieldhttp://preservingtraditions.wordpress.com/

Institutions

Farm-at-St.-Joe’s, Dan Bairhttp://www.mercyporthuron.com/the-farm-at-st-joes

Royal Park Hotel, Dan Verniahttp://www.royalparkhotel.net/

Zingerman’s Roadhouse, Chef Alex Young & Cornman Farmshttp://www.zingermansroadhouse.com/cornman-farms/

Silvio’s Organic Pizza, Silvio and Cathy Medorohttp://www.silviosorganicpizza.com/

Good Food Access

Fair Food Network, Rachel Chatterdonhttp://www.fairfoodnetwork.org/

Prescription for Health, Jenna Bacolor and Sharon Sheldonhttp://www.ewashtenaw.org/government/departments/public_health/news/2011-news-stories/prescription-for-health-program-wins-kresge-foundation-funding

Youth

Michigan Young Farmers Coalitionhttp://michiganyoungfarmercoalition.org/

Growing Hope, Amanda Edmondshttp://www.growinghope.net/

New Entrepreneurs

The Brinery, David Klingenburgerhttp://thebrinery.com/

EAT Catering, Helen Harding and Blake Reetzhttp://www.eatannarbor.com/

Harvest Kitchen, Michelle Hartman and Mary Wessell Wackerhttp://www.harvest-kitchen.com/

Mentors

Tantre Farms, Deb Lentz and Richard Andreshttp://tantrefarm.com/

Community Farm of Ann Arbor, Annie Elder and Paul Bantlehttp://www.communityfarmofaa.org/

Frog Holler Organic Farms, The King Familyhttp://www.froghollerorganic.com/

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