December 5, 2013
My names Maireinz i’m a 15 year old sophomore. When i first walked into F.E.E.S.T i felt welcomed right away as i always do every time i come it’s amazing here. I came in a bit late as they where playing the “yes and” game where we made our own dishes sharing each of everyones idea to each dish we never deny anything. I was in the salad group and we huddled together and came up with a plan to cook the dish, we made step by step plans on who’s cutting what and what that person was cutting. My group was actually amazing i didn’t know many people very well but as i joined F.E.E.S.T i got along with everyone, i didn’t matter what group you were in school we where all like one big family. we cut and cooked while chatting along, as well as listening to music, we would all listen along to the music which is always a fun experience. A tradition we have here is that when someone says the time we repeat the time they say and say “thank you” at the end. Me and my group mates decided to call each other as chef’s just for fun which made us giggle a bit. I talk to all the people i meet out of F.E.E.S.T. once we finish cooking and the table is set we have three traditions before we actually start eating. FIrst, we introduce ourself and we say what were thankful for, we go around the table and each and everyone of us speaks. Second tradition is that each group represents their food and says what’s in it. thirdly we serve our neighbors before we serve our self. so before we actually serve the people next to us before we serve ourself. We speak our mind and tell wether the food we have tasted was good or not, most the comments are good. At the end before we leave the table we stand up and say “Thank you for the food” and everyone else says “Your welcome” because everyone did cook the food. F.E.E.S.T is a very welcoming community i enjoy going to it every week, the food we make can be extraordinary and we make some great multi cultural foods which is amazing. Anyone is always welcomed and i an always feeling welcomes in F.E.E.S.T.
November 20, 2013
Name of Food: Arozcaldo
Ingredients: Tofu, Eggs, Green Onions, Onions, Ginger, Rice, Water, Pepper, Salt, and Fish sauce(or soy sauce, could be substituted).
- Gather all ingredients.
- Boil eggs for about 8-10 minutes, or until fully boiled.
- Cook the rice.
- Chop up onions, ginger, tofu, and green onions, separating each on a different bowl.
- Fry the tofu.
- Saute the onions and ginger together, while adding a little bit of pepper and salt.
- Add the cooked rice into the pot with the sauteed onions and ginger.
- Add water to make the soupy texture.
- Add soy sauce, or fish sauce(could be substituted) into the pot, until the desired amount.
- Add green onions, tofu, and eggs(cut or uncut) into the pot.
A dish we made at FEEST today, November 19, 2013, was Arozcaldo. Arozcaldo is a filipino dish. It is a rice soup with eggs, onions, tofu, and green onions. My mother always cooked this dish whenever the weather was cold or if my brothers and I simply just wanted it. It was great for eating during cold weather because it always warmed me up and it just tasted like home. When I was old enough to cook, my mother helped and taught me how to cook this dish.
My most favorite memory of eating Arozcaldo is when we were in Saipan. I remember it being a fairly cold weather and it was raining too. My mother thought it was a great time to make Arozcaldo because it was cold. She made it, and my family and I gathered around the dining table and sat down. We prayed and thanked the lord for the food we had that day. My mother, father, brothers, and I enjoyed eating it and was happy. This is my most favorite memory because everyone just looked so at peace and warm during that cold, rainy day. It was also my favorite memory because we were gathered as a whole family.
November 19, 2013
i attended my first day at feest today and the experience was amazing, the food the people and the teamwork when i walked in i got greeted by one of the leaders, she asked me who i was and my name once i told her she said “welcome to feest, you can go wash your hands and get started!” i immedietly felt welcomed. i began to help set up on the table such as, cutting boards, putting fruits in bowls and and potatoes etc. once we were all done with that we circled around roberto as he explained correct ways to handle a knife and cutting fruits/vegtables i learned the proper way to handle a knife and the most safest way to walk around with it. i felt like i was learning so much in such little time, after he explained proper ways to handle a knife and how to cut things we made groups. the main dish of the night was sambusa. we had 6 other categories of things we could possible make we went around the circle and said dishes we would prefer to make i immedietly raised my hand and said “fruit salad!” there were a ton of fruits such as apples,oranges, and even figs! we all chose a dish we wanted to make and got paired up with new people that we hadnt met which was a great way to communicate with new people and make new friends! me and my group had a set plan of how we were going to make the fruit salad. once we came up with that plan we went and talked to roberto to tell him that plan, once we did he handed us sharp fancy knives. i got back to my table and started cutting right away. i was excited to start cutting once i knew my new teqniques i had a job of chopping oranges and my group members choppped things like tomatos, figs and apples. it went well and we finished pretty quickly, because we finished so early we asked other group members if they needed help with anything so we began to help others with their food making. we eventually finsished and all sat down, before we began to ate we went around the table and stated things we were thankful for. it was a heart warming experience we all grubbed and had a good time. when we finished eating we left the table by saying “thank you for the food” overall it was a great experience. i ecourage anyone and everyone to do feest its great.
November 11, 2013
To be honest, when I walked in, I was a bit skeptical. I had no expirence before, my friend Jane was actually the one who persuaded me to join. So I did it – only for the food. (Cut me some slack, I’m being honest here.) I was shocked – there were a bunch of veggies ready to be cut & right when we got there, there was something to do, hands on. I washed various colourful veggies & started cutting. Roberto actually taught all of us how to cut, the rules was simple; make sure your knuckles are protecting your actual fingers, and your hand is in a “claw.” We got in a circle and started jotting down our ideas for dishes on the whiteboard as a group – the ideas were endless. Eventually, we came up with 5 main dishes. I was assigned to group 5. Our dish was vegetable soup. My first thought was ‘gross’. I didn’t want to make veggie soup, it sounded too plain. Water with vegetables? Who’d eat that. But Roberto helped my two group mates & I come to a conclusion. Our main ingredients would be tomatoes/onions. We sauteed them it smelled sooo good. It was a great combo. The stalk was made with three core ingredients of celery/onions/carrots (which I’ve learned from Roberto as well.) In the end, my group mates & I cut carrots, celery, tomatoes, zuccini, and onions. We literally threw all of it in the pot, along with a few spices. We all didn’t know it’d be so easy to come up with a recipe! It was so good & hearty when we actually ate it, along with the other dishes. Everyone was so nice. Overall, my experience at feest was wonderful. I loved it, and I’ll continue to go to FEEST as much as I am able to.
November 11, 2013
Today was my second day at FEEST and what I made today was a butternut squash wit honey and cinnamon, sauted first and then baked.
My second day was really exciting. I brought two of my friends to FEEST and one of them who was their first time and he really enjoyed it. And also, I met some new people, cooperated with them very well, if it wasn’t for them the dish wouldn’t probably be in time for dinner. Overall today ROCKED! Had so much fun and everyone was enjoying it as well.I’m looking forward for next Tuesday with new dish ideas.
October 29, 2013
This Food Day, Feast on FEEST
On October 24th for the third year in a row, thousands of people from all 50 states, will be celebrating a new national event: Food Day. Started by the Center for Science in the Public Interest with support from grassroots activists and community organizations around the country, the day is a celebration of the work done all year to create a more healthy, sustainable, affordable, and fair food system. In three years, Food Day has become a showcase of the diversity, creativity, and effectiveness of the movement working to transform what we eat, how we grow it, and who has access to it. To celebrate Food Day, we’re excited to debut our new short movie bringing to life just one of the organizations rethinking what’s on our plate.
Started in Seattle in 2006, FEEST (the best acronym ever, it stands for Food Education Empowerment and Sustainability Team) is a youth-driven organization that hosts weekly dinner programs where young people come together to cook and build community. But it’s not just dinner. The program uses these meals to stir interest in bigger change, helping young people identify community needs, develop leadership skills for peer-to-peer education, and come up with concrete advocacy and action campaigns with the support of adult mentors. As Meng Yu, FEEST’s youth engagement director, says “Our youth interns develop passion-based projects and do advocacy that directly affects the issues they’ve identified.”
Cristina Orbe, the Program Executive Director at FEEST echoes this sentiment when she says: “I hope youth, people of color and immigrants begin to be viewed as an important and powerful force in the food justice movement. I hope policy makers begin to understand and prioritize the meaningful engagement and collection of ideas and solutions from youth and community members when building policy.”
FEEST is now training people all across the country to use this model in their communities. “Every day we work with folks – every time we cook a meal – we make community,” says Roberto Ascalon, FEEST’s Kitchen Director. “The act of eating together is transformative.”
When we asked Ascalon what people can do to help FEEST, his answer was simple: “Come to a FEEST. We want to share with you. Then, bring FEEST to your own community.”
Watch the movie and his invitation will be hard to resist.
For more information or to donate to FEEST, contact email@example.com. The Food Heroes series and Food MythBusters are an initiative of the Real Food Media Project, which uses creative movies, an online movie contest, a web-based action center, and grassroots events to spread the real story of our food.
Original article can be found here.
September 17, 2013
FEEST is so proud of one of our mentors and founding members, Roberto Carlos Ascalon for winning the 2013 Rattle Poetry Prize!! His poem, “The Fire This Time,” was chosen from over 8,000 poems and will be published in the winter issue of Rattle this December.
Check out Rattle here: http://www.rattle.com/poetry/2013/09/2013-rattle-poetry-prize-winners/
August 24, 2013
FEEST is hiring a Business Manager to be part of our small and dynamic team that works with young people to transform the health and equity of their communities. Please click the link below for job description and details on how to apply.
May 27, 2013
May 27, 2013
Thank you so much to Val and Scott Thomas-Matson for donating Chinese cabbage, lettuce and rainbow chard from your garden in south Seattle!! We are gonna make something so delicious outta these!