SAVE THE DATE!! VEGETABLE GARDENING WORKSHOP
AND GARDEN TOUR MARCH 26TH
Sometimes things are so much fun, you just have to find a way to do them again! Such
was the case for the vegetable gardening workshop we held two years ago. A great success with over 75 people from different faith traditions in attendance, this workshop and our Garden Grants program helped
spawn at least 11 community and religious school gardens in the
Baltimore area. These gardens have achieved much in the last
two years. They have taught children how to grow, cook, and
enjoy fresh produce; have augmented the donations of fresh
vegetables and fruits going to food pantries; have helped students and congregants connect more deeply to God’s green earth
by learning how to care for it; and have imbued ancient biblical
agricultural laws, harvest holidays, and the like with deeper
meaning. Because of all the good work that has been accomplished by them, and because we are hearing all the time of
other congregations wanting to start a garden, please join us for
Growing Food, Growing Faith II: How to Start a Vegetable
Garden with Your Congregations on March 26th from 10
St. Matthew UMC Garden
AM to 2 PM at Govans Presbyterian Church, 5828 York
Scarecrow—Not so scary,
Road, Baltimore, MD 21212 for a tour of three congregation but makes us smile!
and school gardens (we’ll provide the transportation), a sustainably-produced lunch (on us!), a short talk about how to actually go about building a
garden, and time to network and chat with other attendees about next steps. A flyer will
be sent out shortly with more information, but we wanted to make sure that you got it
on your calendars before they started filling up! (If you’re unable to attend because of
religious observances, but are interested in starting a garden, let us know. We’ll be
happy to arrange a personal tour of some gardens and help you get started.)
WE ARE THRILLED…
To be welcoming five new incredibly smart and talented people to our Advisory
Committee (it’s that time again!). We have spent the last year listening to all of
their hopes and dreams for helping to promote food justice and sustainability in
our fair city, and knew that we had to get them on board! Whether they are
working to bring a community kitchen to East Baltimore, making sure that fresh
produce reaches those who need it most, or spreading the word about how what
we eat impacts our planet, these folks—along with our already stellar group of
committee members (none of whom are leaving this year; YEAH!)— are inspiring us to think bigger than ever before about the change that we can encourage
together. Thanks to Rev. Dr. Derrick DeWitt of First Mt. Calvary Baptist
Church; Nancy Fenton of Episcopal Community Services of Maryland; Ed
McNally and Heather Newman of the Franciscan Center; and Aleeza Oshry of
THE ASSOCIATED, Jewish Community Federation of Baltimore for finding
time in their busy schedules to lend us their help, share their ideas, and motivate
us with their positive and can-do ways!
WINTER 2011
Volume 4, Issue 1
BFFP’s mission:
To partner with Baltimore area
faith communities and religious
organizations of all faith traditions to promote a just, safe, and
trustworthy food system that
allows us to produce what is
needed now and for future generations in a way that protects
people, animals, air, land, and
water.
FOOD OF THE SEASON
One of the oldest vegetables
known , sweet
potato relics
have been found in Central
America—where they originated—
from 10,000 years ago. (We knew
they stored well, but not that
well!) There are 400 varieties of
sweet potatoes, and they can be
white, yellow, pink, or purple, although most of us are most familiar with the orange version (also
called a yam). The more orange
the potato, the more its beta carotene content, the more Vitamin A, the healthier our
eyes. You can still find sweet potatoes locally this time of year, and you know you
can’t go wrong with a vegetable that tastes
like dessert!
CSA AT FRANCISCAN CENTER
In their ongoing attempts to foster a more
sustainable and just food system for all, the
Franciscan Center is partnering with likeminded Homestead Farm of Millington,
MD, to become a distribution site for the
farm’s organic Community Supported Agriculture (CSA) program. Interested in becoming a CSA member for the 2011 season,
or learning more? Contact them.
Black Bean Sweet Potato Burritos
Adapted from the Simply in Season cookbook
Photo from
Taste of Home
This is a tried and true recipe that gives us great comfort to make and savor on dark, cold wintery evenings. It’s hearty, filling, and delicious, both kids and adults seem to clamor for it, and the burritos don’t
take much time to prepare. You can double or triple the recipe to have extras that can be wrapped in foil and
put in the freezer, ready to be warmed on one of those nights when you’d rather wrap up in a blanket than
chop vegetables. (Yes! Even we at Food & Faith have those kinds of days!)
3 cups peeled and diced sweet potatoes
1/2 chopped onion
1 Tablespoon olive oil
2 cups cooked (or canned) black beans
1 cup frozen or fresh corn kernels
3 garlic cloves, minced
3/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
8 flour tortillas
1 1/2 cup shredded cheddar cheese
Saute sweet potatoes and onions in oil in large frypan just until tender. Add water as needed to prevent stickin
(probably about 1 to 2 Tbps.). Add beans, corn, garlic, cinnamon, cumin, and salt and cook until heated through.
Divide bean mixture and cheese among the tortillas and roll up. Place in a 9 x 13-inch baking pan. Lightly brush with olive oil
if desired. Cover pan with foil and bake at 350 degrees for 20 to 25 minutes. Serve with salsa or sour cream.
BFFP MEMBER SPOTLIGHT
Maryland Presbyterian Church
1105 Providence Road, Towson, MD 21286
(410) 825-0719
Reverend Mary Gaut, Pastor
Maryland Presbyterian Church (MPC) was one of the very first congregations to become interested in food and faith issues in our area, and they have taken what they’ve
learned on their own and from others and run with it in impressive ways. One of our
goals here at the BFFP is to help faith communities integrate sustainable and just food
choices throughout their operations and to consider the entire food chain—not just
what happens to the food before it reaches our tables, but what happens to it after it leaves
as well. Dr. Bill Breakey, a member of MPC who has been instrumental in these efforts,
shares with the Good Food Digest what they’ve been able to do:
Delicious, healthy, fresh produce
from One Straw Farm.
“Maryland Presbyterian Church has as one of its core values, “Stewardship of the natural environment.”
This has led the congregation into careful management of its surrounding property, construction of a rain
garden, recycling programs, energy-saving modifications, and so on. Last year it became one of the first
churches in the nation to be recognized by the Presbyterian Church (USA) as an Earth care Congregation.
Food consumption being the most intimate connection that we have with the natural environment, our food
consumption patterns have also been a focus of concern. Educational forums have been held to educate
church members about the origins of our food and the ecological and social justice implications of contemporary food production and distribution methods. Some members joined the Community Supported Agriculture (CSA) program of One Straw
Farm, which led to the church becoming a distribution point for their locally-grown organic produce. All of the coffee served
at MPC is Fair Trade, Shade-Grown.
In the season of Lent, each winter and spring it has been the custom to hold a series of Wednesday “suppers” that include a
light meal of soup and bread and fruit followed by a time of discussion and reflection. In 2010 the theme for the Lenten Suppers was Food. We provided recipes for soups that were largely vegetarian, but all of which seemed suited for utilizing local
produce. We found it difficult at that season of the year, when most farmers’ markets are closed and the supply of locallygrown produce is very limited. However we also made lists of the ingredients and their origin, so that for all of us it was a
good education as to where our food comes from. The meditations, led by Pastor Mary Gaut, focused on various food-related
topics: the social value of eating together, the environmental impact of our eating habits, food in culture and religion, etc.
To complete the cycle, the congregation has recently implemented a composting system for food scraps, either from church
events or from homes. The food scraps are composted in a sealed metal container to avoid invasions by vermin, along with
leaves and other detritus from the property. We hope that our church cannot only be faithful in its own living, but can also
serve a purpose of education through example. The resulting compost will be used to fertilize our Native Plant Garden. Sadly,
our shaded property is not well-suited to growing vegetables. (Editor’s Note: But not to despair! Native plants are just as important to our local food system as the vegetables. They attract bees and insects to an area that can then pollinate crops for
those who are able to grow some produce. So thank you, MPC!)
FOOD FOR THOUGHT
CALENDAR OF EVENTS
Thursdays, 2/10/11 through 3/10/11,
5:30 PM to 7:30 PM
Light Street Presbyterian Church
809 Light Street
Baltimore, MD 21230
For more info, call or e-mail Retta Barkley at
(410) 591-0910 or [email protected].
Saturday, 2/12/11, 10:00 AM to Noon
Towson Presbyterian Church
400 W. Chesapeake Avenue
Towson, MD 21204
For more info, call (410) 823-6500
Saturdays, 2/19/11, 3/19/11, and 4/16/11
9:00 AM to Noon
Amazing Grace Lutheran Church
2424 McElderry Street
Baltimore, MD 21205
For more info, call or e-mail Morgan at
(410) 276-5674 or [email protected]; or call her cell (616) 4434282 (for "day-of" questions or directions)
Thursday, 2/24/11, 6:30 PM to 8:00 PM
Parks & People Foundation
800 Wyman Park Dell, Suite 010
Baltimore, MD 21211
For more info, call Katie Dix at
(410) 448-5663
Global Warming: Changing Course
A five-session workshop exploring the history and science of global warming,
personal values and habits as they relate to climate change, and personal actions to curb the effects of global warming. A light, healthy dinner will be
available for $5. A $15 book fee is required at the beginning of the course to
pay for the curriculum developed by Northwest Earth Institute. Scholarships
are available. People of all faiths and beliefs are welcome!
Integrated Pest Management for Vegetable Gardening AND
Composting 101
The first hour of this program will give a common sense approach to managing pests which involves an understanding and careful examination of all
factors (i.e., soil, nutrients, insects and disease) to minimize pests and maximize production in an environmentally friendly way. The second hour will be
devoted to composting—Whether you live in the city or country, have a large
outdoor space or none at all, composting helps reduce waste going to landfills
and creates a free, healthy, nutrient-rich soil amendment that improves your
soil and helps plants grow. Learn about different ways of composting, including using worms; how to troubleshoot problems; and how to use finished compost in your garden from the BFFP’s own, Angela Smith.
Spring Volunteer Dates for the Amazing Grace Gardens
In an effort to provide open green space and to connect their neighbors with
fresh, local food, Amazing Grace Lutheran Church maintains two community
gardens with fruit and vegetable plots, as well as a prayer labyrinth and perennial garden. Help church and community members start seeds, prepare the land
for planting, and weed the gardens. Gloves, tools, and refreshments provided.
Please wear layers and closed-toe shoes. If possible, please call to confirm.
Composting in the City
If you aren’t able to come to Composting 101 on 2/12 (see above), here is your
chance to still learn all about composting. All topics mentioned above will be
discussed here as well.
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