[Green] Just Dinner preparations

[gbanz42 at suddenlink.net]

Thanks, Dawn.

   I plan to make a vegetarian casserole--brown rice and lentils with vegetables. This concoction represents the universal vegetarian dish--basically rice & beans. Different cultures add various vegetable and seasonings. The dish is thought to have emerged in south Asia. It contains the basic foods that comprise a protein complement roughly equivalent to what can be obtained from meat.



   Is that sufficient for the basic information to place next to my dish?


---- Dawn Hewitt via Green <green at fuusm.org> wrote: 
> Hello again, green friends,
> 
> I have a feeling I’m going to be spending most of Thursday night cooking madly. 
> 
> So, here’s what I know for sure is on the menu for the Just Dinner:
> 
> Cheese & crackers - Patty
> Vegetarian lasagna - Dawn
> Arroz con pollo - Patty
> Ginger snaps -Cindy
> Chocolate torte -Dawn
> Wine -Gary, Patty and Dawn
> Vegetarian chili - Kelcey & Chris
> Something else - Adeline & Mike
> Something else - George
>  
> Did I miss anyone or anything?  If some of you stated what you intended to bring, I’m sure it’s in the notes I took at the January meeting which are on this desk … someplace. I’m sorry I’ve forgotten. Do we have enough variety? Will we have enough food for 20?  Will attendees be satisfied that they received a $15 meal? I hope so!
> 
> I have ingredients enough to make a large (95% organic) tossed salad, so I’d be happy to contribute that, too.
> 
> Adeline will bring the thought-provoking tents to foster discussion, but can we each make notes about why we consider the dish we brought to be environmentally or socially conscientious?  Like:
> 
> Vegetarian lasagna contains:
> 	Local lasagna noodles from Rossi Pasta
> 	Sauce made partially from home-grown tomatoes and basil, and locally grown garlic
> 	Local eggs
> 	(And other ingredients)
> 
> Chocolate torte contains:
> 	Organic and fair-trade chocolate
> 	Local eggs
> 	Organic butter
> 	(And other ingredients)
> 
> Set-up at 5: Patty, George, Ralph, and Dawn volunteered. Additional help will be gratefully accepted!
> 
> The topic of discussion will be mindful eating, which, I’m certain all of us think about often. But our guests might not! Maybe we should consider this Mindful Eating 101, and focus on why eating locally, and organic, and fair-trade, and low on the food chain—matter. Maybe instead of little notes to accompany each dish, we should, after the meal, have each of us food contributors state why the dish or dishes we brought are “just."
> 
> Should we show the Michael Pollan “Food Rules” video?  If so, Mike, can you make this display on the big TV? I can bring my iPad, but I’ll need to connect to the FUUSM WiFi, and I’d need a USB to HDMI cable. 
> 
> https://www.youtube.com/watch?v=qaqhKYdhSu8 <https://www.youtube.com/watch?v=qaqhKYdhSu8>
> 
> Or should we skip the video? Seeking input on the after-dinner conversation. Any volunteers to facilitate the discussion?  I can, if no one steps up, but I would be thrilled if someone else wants to do it!
> 
> What am I forgetting?  Anything else we need to think about to make sure this meal is satisfying, both gastronomically and inspirationally?
> 
> One item of protocol, if I may:  We GSC members should be last to eat. Make sure all of our paying guests have full plates, and have sampled all the items they wish to try before we dig in. 
> 
> Thanks to ALL OF YOU for pitching in on this!!
> 
> —dawn
> 
> 
> 

--
George Banziger
202 Lawton Road
Marietta, OH 45750-1111
740-434-5685
cell: 740-434-3354