Food Tank Summit
This two-day event will feature more than 70 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together for panels on topics including; nourishing the planet, improving nutrient density, the future of organic, investing in the food movement, legislating change in the food system, and more. The event will feature interactive panels moderated by top food journalists, networking, and delicious food. This is the first in a series of four two-day Summits in 2016, which will bring together some the world’s most impactful food system leaders.
Eileen Gordon, Founder of Barnraiser, a crowdfunding site for food ventures
Eileen Gordon Chiarello is an entrepreneur and business partner with her husband, Chef Michael Chiarello. Her journey to sustainable food and farming, as well as passion for kids education, came from her farming family in Northern California, long-time swiss dairy ranchers and now cheesemakers (Pt. Reyes Original Blue Cheese). An indirect path from Apple’s education group to the Napa Valley leads to her current obsession with the makers in clean, good food movement, and with giving the next generation power over their food options along with an appreciation for the joys of making / growing things.
Amanda Oborne– EcoTrust – Vice President of Farms and Food
Conscientious eater, for-profit/for-purpose optimist, straight-talker, enthusiastic collaborator, artisan beverage imbiber.
Miso Matzo Ball Soup
Matzo Balls – Makes 25
2 t salt
½ t pepper
¼ t nutmeg
4 Tbs. coconut oil
1 cup Matzah Meal
4 Tbs ice water
Beat eggs, salt and pepper and nutmeg together in a bowl. Add coconut oil and mix until it dissolves into little pieces. Add matzo meal gradually. Add water, a little at a time, until it reaches the right consistency. Refrigerate overnight. Form into balls and carefully drop into boiling salted water. Cook for 20 minutes in slow boil. Remove one Matzo ball from water with slotted spoon to taste. The center of the Matzo ball should have the same consistency as the outside of the Matzo ball. If fully cooked, remove all Matzo balls with slotted spoon and place in a flat Pyrex dish to cool. Add to favorite broth.
8 cups vegetable stock or water
2 carrots, chopped
5 cloves garlic
1- 2”-3” piece of ginger
1 organic onion, chopped
6 Tbs white or red miso
In large pot, sauté onions and carrots in olive oil for 5 minutes. Add stock to pot, and bring to a boil. Cook until carrots are soft. Remove 1 cup of broth and in a separate bowl, dilute the 6 Tbs of miso. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
Serve with Matzo balls!