Filed under: baking, project updates, where the flour went | Tags: cooking, flour, grandma, grandmother, industrial harvest flour, pie, recipe
There is something about being a grandmother – once you have fed a couple of generations, you are generally considered to be the font of knowledge in culinary matters. This email from L made me think of my own grandma, also named Sarah. She was a generous, compassionate person who worked as a supervising nurse at the local hospital back before it was common for women to have jobs outside the home. She could also play cards, tend a garden, sew a little girl a pink princess dress and COOK, all with an inordinate amount of style. What I remember best is the homemade pasta – beef ravioli, and on Thanksgiving, egg noodles served with “just a little” butter. Her spirit has been with me throughout this project.
Whatever the dish, there is something special about a grandma’s cooking that is tough to replicate, as L attests to here. Not being grandmas, we can only speculate about what that is. Maybe it’s decades of practice, thrown into sharper relief by a culture obsessed with instant results. I also suspect there’s some secret magic at work, unknown to us ordinary citizens.
Sent: Wed, January 5, 2011 5:30:40 PM
Subject: flour project
This has been a long time coming, but better late than never, I hope! Here’s my description and photos of what I baked with the flour.
A summer memory: I baked my baba’s famous pie. She’s always made apple or cherry pies, but since harvest season was upon us, I made an apple and a pear pie with fruit I bought at the farmers market. I shared the apple pie with my community garden at our weekly workday. The pear I served at a barbecue I hosted with my old neighbors gathered in the backyard. (Yes, we heated the pie on the grill!)
My baba’s baked goods have been a family tradition since before I was even born. That side of the family lives about 600 miles from where I grew up, so it was a special thing to have her nowhere-else-to-be-found pastries once or twice a year. She’s 88 now and still baking the same sweets I remember from my childhood. I think her baking is even more special to me now, and I haven’t found a pie that tastes better than the kind she bakes from scratch.
I knew I wanted to share my baba’s pie recipe as soon as I read about the Industrial Harvest project. My crust turned out inferior to hers, probably because she’s been baking for decades and bakes by intuition – she just adds a little of whatever ingredient is needed if the texture isn’t right – but I’ll keep attempting to maintain the baking tradition. Coincidentally, the day I got my flour was also her birthday.
On Thu, Jan 6, 2011 at 2:26 PM, sarah wrote:
that’s a really beautiful story. I have so many fond memories of my Grandma in the kitchen (and the garden) too, and am still trying to live up to her culinary legacy. I would love to share this on the project blog. Is that OK?
Happy new year!
Date: Fri, January 7, 2011 10:59:52 AM
Subject: Re: flour project
Thank you! That would be great to have the story posted on the blog. Yes, my baba was also an avid gardener in her more energetic days (that’s another trait I inherited from her). There really is something to a grandma’s baking – I think one actually has to be a grandma in order to achieve that level of skill with combining ingredients. There’s a real comfort in those foods.
Happy new year to you, too. I’m so glad that I was a part of this project!
Filed under: hunger, project updates, where the flour went | Tags: bagels, Chicago, flour, hull house, industrial harvest, report-back
Having never made bagels, I’m impressed with this young woman. I have pretty strong opinions about bagels and still daydream fondly about the Bagel Hole in Park Slope, Brooklyn, a tiny storefront bagel deli responsible for what I believe to be the best bagels of all time.
Date: Sat, October 2, 2010 8:23:09 AM
Subject: Flour and Bagels
Dear Sarah Kavage,
I am a junior in high-school at Walter Payton College Prep in Chicago.
On Tuesday of this past week, I met Tara Lane (at the Hull House soup kitchen) and received a very cool bag of flour.
Before this attempt, I had never made bagels before. I figured the flour should be the main ingredient in the baked good of choice, so bagels seemed to be the ideal new endeavor.
I was so happy when they came out of the oven looking lovely (although not perfect- they had character) and
Your project is incredible! If there is any way I could get involved as a high-schooler, please let me know!
Thank you so much for your flour,
and changing the way we relate to food,
(P.S. In my AP Lang class at Payton, we are working in conjunction with the Pulitzer center to produce a
documentary on a local issue. My group will be focusing on food insecurity in Chicago. As we develop our
ideas, would it be okay to contact you for new ideas or information?)
H’s bagels look like a bagel should – shiny crust on the outside, golden brown, not too big or fluffy. Some sesame seeds on top would be the bomb. Yum!
Filed under: project updates, where the flour went | Tags: bread, Chicago, cornbread, flour, industrial harvest flour, muffins, noodles, report-back, waffles, whole wheat
Happy New Year! For all you flour recipients, thanks for all the notes in response to my recent email about what’s happened to all the flour y’all took home. It’s been fun reading them all. So far, the emails and reports have ranged from short essays to just a few words. As much as I love a long, leisurely tale (and there’ll be plenty of entries dedicated to those, don’t worry!), it’s those that say so much in so few words that I want to celebrate in this post. Because, if you still owe me a note, it’s as easy as these. Really. You can write a novel, and I’ll appreciate it, but these are also totally and wonderfully perfect in their simplicity.
Date: Tue, November 16, 2010 4:08:15 PM
Subject: Taylor’s muffins
Taylor, my 10-year old daughter, and I met you at Forest Park’s market on Oct 8. We loved your flour and made apple muffins. We shared them with co-workers, teachers, friends and neighbors. They were almost all gone before I remembered to take a picture!
Hope your project is going well.
Date: Mon, September 27, 2010 9:02:28 PM
Subject: Photos of our wonderful bread : )
Here are a few pictures of the delicious bread we baked this weekend. Thanks a lot for providing us with the
free flour and for all the wonderful work you do.
I’ve gotten two lovely notes from P. in the last week, both under 10 words with a single picture. Note that the plates are the same.
Date: Wed, December 29, 2010 6:50:30 PM
Made with industrial harvest flour & enjoyed with friends. Delicious.
Date: Sat, January 1, 2011 3:40:55 PM
Subject: Cornbread made with industrial harvest flour
Part of the traditional new year’s meal.
Date: Tue, November 9, 2010 1:24:02 PM
Subject: What I did with my flour
I used most of my flour to make waffles for my friends! I hosted a waffle breakfast and fed about 14 people, including moms and other guests from out of town. They were all delighted to participate in your project. Thanks for providing the delicious main ingredient!
Date: Thu, December 30, 2010 10:14:56 AM
Subject: Re: happy holidays from industrial harvest
Hi, Sarah, thanks again for the flour! I used some for homemade noodles.
Date: Thu, December 30, 2010 6:47:32 AM
Subject: Going to make oatmeal artisan bread to share
Sent from my Wireless Phone
Date: Mon, January 3, 2011 4:28:57 PM
Subject: chocolate chip muffins!
Unfortunately I did not think to take pictures and have used the whole darn bag but I made a lot of chocolate chip walnut
muffins for the holidays. Delicious and GONE!*
*this was a friend of mine, and it wasn’t till after she sent this email that I realized I had eaten some of those very muffins. They were indeed delicious.