2013 Food Revolution Snohomish County: Celebrating our Relationships to Wholesome Food
Celebrate Your Preserves Contest
Whether you consider yourself a master canner or just a beginning explorer, consider joining our Celebrate Your Preserves Contest. Earn ultimate bragging rights by submitting your tastiest creation at our contest being held at the 2nd Annual Celebration of Food Festival.
This contest is open to all people, with a specific category for kids' entries (under 12).
- One submission per person.
- Entries must be a product you made or assisted in making.
- Submissions should fit into one of three categories:
- Savory (marmalade, chutney, relish, etc) OR
- Whole Fruit Preserves
- Submissions will be judged by a panel of local food bloggers, cookbook authors, Master Food Preservers and county fair judges
- A $50 gift card to Central Market and prize ribbon will be awarded to the first place winner of each of the three categories listed above plus one winning submission for a child under 12.
- All submissions must be accompanied by a recipe or list of ingredients.
- In order to fairly judge all submissions, the contest will be limited to 80 total entries, regardless of category.
How To Enter:
Step 1: Reserve your spot in the contest by emailing email@example.com. You will receive a confirmation that your spot in the contest is secure.
Step 2: Arrive at the Celebration of Food Festival on Sunday, May 19 at the Lynnwood Convention Center between 11am-12:30pm to submit your product for judging at the Celebrate Preserves Contest Booth.
- Don’t forget to bring the recipe or list of ingredients!
- Be sure to identify in which category your product should be judged and if you are an adult or child under 12.
Step 3: Check back to hear the announcement of who are the big winners.
Winners will be announced by 2 p.m.
Questions? Email firstname.lastname@example.org
Special thanks to our judges:
- Tina Fogall from Big Spoon Jam,
- Leslie Seaton from Fresh-Picked Seattle, and
- Mary Miller and Joy Aldrich from A Passionate Plate
Schedule of Presentations
11:30 a.m. | Farming in the City Join Lisa Taylor from Seattle Tilth, author of “Your Farm in the City” and learn how you can create an abundant urban homestead despite limited space.
12:00 p.m. | Farm Bill 101 Our food system is complex. Join Ariana Taylor-Stanley, Coordinator of the NW Farm Bill Action Group, as she shares a brief history of the Farm Bill and Industrial agriculture. Learn the impacts of the Farm Bill on our lives and communities, and what we can do about it.
1:00 p.m. | Children’s Gardens Kids love to explore the magic of a garden. Join Lisa Taylor from Seattle Tilth and learn how you can get your kids excited about garden activities and caring for our earth.
1:30 p.m. | The Sustainable Kitchen Christina Orchid teacher, farmer and chef at Redrabbit Urban Farm will share “Three simple things you can do to Save The Planet!”
2:00 p.m. | GMO’s and Washington’s I-522 Initiative Trudy Bialic is Co-chair of Yes I-522 campaign and Director of public affairs for PCC Natural Markets. Her presentation will give you an understanding of the issues surrounding GMO’s so you can make an educated vote in November regarding GMO labeling.
2:30 p.m. | Healing Through Nutrition Tristan Klesick started with a 32 sq. ft. garden and now has 40 acre Klesick Family Farm. He will share how eating well heals the body and why it matters how your food is grown.
3:00 p.m. | Eat Your Veggies Join Leika Suzumura, Seattle Tilth’s program manager of Community Kitchens Northwest and learn some approaches to healthy eating that will inspire the kids to eat good food, from kale chips to super hero salad.
3:30 p.m. | Farming in the City Ariana Taylor-Stanley joins us to share her experiences raising chickens and growing vegetables for her Seattle based Community Supported Agriculture farm. As Policy Coordinator for Tilth Producers of WA, Coordinator of the NW Farm Bill Action Group, and committee member with Delridge Grocery Cooperative and the WA Young Farmers Coalition, Ariana works in her community for a better food future.
BUNS Food Truck Robert Schaudt 2009 Edmonds Community College Culinary Arts Program Alum is the proud new owner of BUNS. BUNS will be at the Celebration of Food Festival serving up gourmet burgers made from premium, all-natural, and organic ingredients. Street food does not get better than this! BUNS endeavors to be environmentally responsible, using only recyclable containers and ware and compost food scraps. They also source their supplies locally to support their neighbors and to help minimize greenhouse gas generated from trucking in food from long distances.
Here and There Food Truck Based in Edmonds, WA, you will see this lovely orange truck in various locations between Edmonds and Seattle throughout the week. The menu changes weekly, but normally includes hearty sandwiches, salads, and soups. They draw their inspiration from an extensive cookbook collection, seasonal ingredients, and global flavors. The menu has a little something from here and a little something from there.
Santi’s Kitchen Food Truck The best Indonesian food outside of Indonesia now served from a food truck. Santi's Kitchen serves authentic Indonesian cuisine around the Seattle area. All food is made from scratch without using MSG, lard or added starch. Village style cooking is represented in their menu of "Simply Delicious Healthy Lunches" including Nasi Goreng Jawa (a fried rice dish), Beef Rendang, Chicken Lemongrass, and vegetarian options.
Kids Food Station
Children and youth are welcome to visit this activity and make healthy, yummy snacks. From 11:30am-3pm we will offer “kits” where kids can make one of the three snacks listed below. This activity will also offer skill stations where kids are welcome to learn kitchen skills such as measuring, whisking, folding, cutting, etc.
- Cut veggies with ranch dressing: ranch is made from scratch, equal parts mayo and plain yogurt, dried dill, garlic powder, onion powder, and black pepper.
- Fruit Kabobs: cut fruit into different shapes and put on skewers
- Spice lab with popcorn: put out different spices and have them experiment with different combos
Join Megan Ellison, MS, RD, CD in Nutrition & Community Education from Swedish Edmonds and her team as they cook up wonderful food for you to see and taste. You will get to see them make the food, you will get a sample and a recipe to take home for your own culinary enjoyment! Demos run every 30 minutes starting at 11:30 a.m. and ending at 3:30 p.m.
- Higher Protein Blueberry Pancakes
- Nut-Butter Brownies
- Quinoa Sesame Salad
- Mediterranean Lentil Ragout
- Bulgur Tabouli
- Chickpeas Two Ways: Homemade Hummus & Kale, Avocado, Chickpea Salad
- Spicy Fajita Style Quesadillas
- Seedy-Fruity Energy Bars
Children’s Reading Tent Readers
To Eaters, local authors and volunteers will be present to read books relating to food, farms and gardens. Of special note:
- Katherine Pryor, local author of Sylvia’s Spinach will be on hand to read her book.
Book Summary: Sylvia Spivens hates spinach. Bleh! But what will a picky eater do when her teacher hands her spinach seeds to plant in the school garden? Will it be joy—or agony? Join Sylvia as she discovers the magic of growing food from the ground up and what happens when you give something new a try. Katherine Pryor loves eating spinach sautéed, stir-fried, steamed, or straight from the garden. In addition to writing, Katherine manages a program to bring local and healthy food to Washington State hospitals. She is co-founder of South Park Fresh Starts, which grows vegetable starts for a food bank in Seattle. This is her first children’s book. Learn more about Katherine at Katherinepryor.com.
- Rick Swann author of Our School Garden! will be on hand to read his book.
Book Summary: Our School Garden is a fictional story about how young Michael, new to the city and the school, experiences the garden through the changing seasons of the school year. He discovers not just how vegetables grow but how a community can grow from a garden. The book, written in verse, also features sidebars on many aspects of school gardening and includes a resource page. Rick Swann is a former school librarian and now teaches writing, animation and book making to children for Powerful Schools in Seattle. Our School Garden! marks his picture book debut and he is currently working on a novel for tweens. He loves gardening and likes to remind his students: "Being in a garden is like reading a good book: you’re never sure what is on the next page, but you can’t wait to get there and find out."
- Katherine Pryor, local author of Sylvia’s Spinach will be on hand to read her book.