Not feeling the funny

[marag]

Argl. I would really like to write this piece for the Purim issue of the shul newsletter, but I'm not feeling the funny. The gag is that we're changing all our kiddush foods to "organically grown, locally sourced, sustainably harvested, and environmentally friendly

Comments

[qzee]

the only thing I can think of is "insects as food". I have no idea if eating insects would fit in with a kosher diet though.

[yeishlitikvah]

I'm a friend of estherchaya.

Food that comes to mind is Spirulina not sure how to spell it. Also not sure how you would serve it. But it was a strange food that was on a Doomsday Preppers my husband made me watch the other nite, than insisted I google to see if it was kosher. It is.

[madripoor_rose]

Tofu, sprouts, quorn....

Over-emphasizing the organically grown, locally sourced, sustainably harvested, and environmentally friendly terminology maybe? "This salad of gently tamed wild native greens was grown four miles from here by a twelve year old FFA student on her family Centennial Farm, watered only with rainwater caught in handmade oak rainbarrels and strained through undyed organic cotton, plucked at the very peak of ripeness and hand-carried on foot by the farmer's oldest son....' basically the J Peterman catalog only for a menu?

[marag]

::snerk:: Tofu's already in with the new "vegan kiddush" but I really love your over-emphasized paragraph. Probably stealing some of that :) Thank you!

[contrariwise]

When I think of weird trendy food I think of the molecular gastronomy movement--the food in the form of a foam, food flash frozen with liquid nitrogen, that kind of stuff. There's also a lot of obsession with being EXTREMELY local, like backyard local. I think of that Portlandia bit where the couple at a restaurant want to know every single thing that was ever done to their chicken and exactly how many miles away the chicken farm is, and they end up leaving the table to go visit it before ordering (and then joining the weird hippy cult that's there...).

[marag]

Ha! Perfect :) Labels on the kiddush table will tell you what farm grew each ingredient, who picked it, and what time of day it was picked!

I already have a new kiddush item of tuna with herring foam ;)

Thank you!

[miss_porcupine]

You might be able to get a bit of mileage out of fetishizing the ingredients in cholent, a dish born of poverty and scraps of food and making the most of the least. Because beef from grass-fed cows named Eunice and Fanny, organic grains and beans that have had their insects transferred to deluxe accommodations, and free-trade spices makes ALL THE DIFFERENCE when stewing something for eighteen hours, right?

[marag]

Oh oh oh! Of course, that's perfect. Definitely organic grains and beans and free-trade spices in the cholent ;) Thank you!