Culinary Experiences at The Commonwealth
Cultivating fresh, locally grown food is an essential part of daily practice at Sweet Water Foundation. Learning to cook the bountiful harvest that we cultivate is equally important and, this summer, became a new and exciting ritual of the Urban Ecology Apprenticeship program. Each week, Urban Ecology Global Fellows and Apprentices partnered together to prepare farm-fresh meals for the entire team and lucky volunteers and visitors who happened to be onsite. Read more about weekly cooking demonstrations.
Each day of summer programming begins with caring for life. Every morning, Fellows and Apprentices spent time on the Community Farm practicing the science of life - pruning, weeding, harvesting, composting, etc. As they learned more about the plants they were caring for, they also began to have conversations about different ways to prepare fresh produce and understand their associated health benefits. Fellows began to take home fresh produce and bring samplings of the dishes they cooked at home to work to share with one another. Naturally, they became inspired to cook for each other and a new ritual of Tuesday and Thursday culinary practice was born.
At the beginning of each week, Fellows selected culturally-inspired and/or favorite recipes for meals that incorporated seasonal produce from the SWF Community Farm. Working with the SWF team, Fellows ensured all non-farm based ingredients were purchased in advance. Then, they partnered with 1-2 apprentices to harvest farm fresh ingredients and prepare the meal for the team. Fellows and Apprentices collectively learned proper food preparation skills and techniques and gained exposure to a wide range of culinary traditions from across the globe. Cooking was highlighted as a form of culinary arts and a creative approach to conversations about health + wellness and the wisdom of cultural traditions.
Especially on a hot summer day after working hard outside, the farm fresh meals were much appreciated and enjoyed. The ritual of farm-to-table cooking became more than just making lunch, it emerged as an art form through which Fellows and Apprentices displayed and shared their creativity and cultures, and emphasized that healthy cooking can be simple and beautiful.
This summer was unique because it was the first year that SWF Urban Ecology Fellows and Apprentices created and prepared recipes every Tuesday and Thursday, but it is not the first time SWF has hosted cooking demonstrations at The Commonwealth. SWF has featured the culinary creations of chefs, local residents, and Humans-in-Residence via cooking demonstrations since it began cultivating The Commonwealth in 2014. Previous demonstrations include: Sankofa Living Memories, Food As Medicine with Candis Castillo, Cooking Demo in the Meeting House with Ray Glend, Yogurt Making with Artist Jen Rae, Canning with Mama Betty, and Living Foods Workshop with Regina Dillard.
Sweet Water Foundation is excited to continue the tradition of weekly cooking demonstrations with future Urban Ecology Cohorts.
Some of the meals shared during Summer 2021 included:
Moroccan Curried Vegetables and Cous Cous
Filipino Vegetable Spring Rolls with Peanut Sauce
Gazpacho with Home-made Sourdough Bread
Kale and Chard Salad
Basil Pesto Pasta
Egg Salad with Fresh Celery
Vegetarian and Vegan “Meatballs”
Vegetable Quinoa Stir Fry Bowl
Strawberry + Mango Basil Sorbet
Thai Ramen Bowl
A special note. For the health and safety of her family, SWF Resident Chef, Mama Betty Williams, was not able to cook daily, farm fresh meals for the SWF community this summer. Her cooking, wisdom, and onsite presence were deeply missed. The SWF team remains connected with Mama Betty and hopes to welcome her back next summer.
