The Fall

We are being prepared for the quiet. For the rooting and the digging in that offers great clarity and full nourishment. We are in the Fall, moving towards even cooler times. We are being given the opportunity to go inside and seek the warmth that will carry us through the cold season. There is the blessing of not only memories in the Sun, but through the preservations of abundant harvest, we have tangible access to that which brightens up our experiences and nourishes our bodies. What I will  bring with me are the conversations centered around the lessons learned from yellow jacket stings and the seasonal habits of carpenter bees. 

Growing and serving has blessed us with a growing community. We will gather around fire pits to process corn into masa harina and sorrel into herbal tea blends. As our laughter and tears echo off the trees we will gather in community sipping the Amaranth and Sorghum porridge that has now replaced our cold fruit smoothies. From our abundant Green harvest, we will nourish  our blood and fortify our organ systems with “Green Shots” and wild harvested herb tinctures. Ginger and Clove will color our Pumpkin Stews cooked slow over wood, clay and flame. Peppers from summer’s harvest will be pickled and made into hot sauces, bringing the sweetness of the Sun to the Fall and Winter, and provide a burst of Sunshine to every meal. 

In the large scheme of this Earth, this work, this exchange and experience matters. Nature gives us endless opportunities to be amazed and to be humbled. She is gracious and she is exact. She is balanced and her subtleties and flairs are all filled with purpose and grand design. Through communion with her we will be informed and instructed on how to continue to move forward through not just the Fall and the Chill, but through it all. Nature yearns for the interaction, for the relationship and she entices us with rich experiences and intense healing. She shocks us into inspiration and calls upon our attentiveness and ability to serve. Nature fortifies and we preserve what she gifts and shares with us. And we are all made whole from the exchange.

My Kitchen Sounds Like: "Simply Beautiful" by Al Green

Feed Your Farmer!

Here at MaituFoods we just launched our Feed Your Farmer initiative.  For all of our Grow Where You Are farmers and farm volunteers, we will now provide Vegan Meals prepared in Maitu's kitchen utilizing produce from the farms. Without our farmers we don't eat. Yet we realize that farmers and farming communities are the least served and the most undervalued in society. Oftentimes the very same farmers, who grow and harvest our food are food poor and live in poverty.

According to studies conducted by the world bank, 75% (883 million people at the US $1 a day poverty level) of the world's poor live in rural areas. Most of the rural poor depend directly or indirectly on agriculture for their well-being. It's a source of livelihood for roughly 86% (2.5 billion) of rural people and provides jobs for 1.3 billion smallholders and landless workers. According to the Food and Agriculture Organization of the United Nations, whereas farmers produce the majority of the world's food, they are generally much poorer than the rest of the population and are less food secure than even the urban poor. It can be said that there are efforts underway to increase small farming, not only in efforts to eradicate hunger but to also improve the livelihood of farmers. However, it still remains that farmers, especially in rural areas remain marginalized and impoverished.

MaituFoods with this small gesture, hopes to bring more attention and awareness to this issue. Also to let our farmers know that we appreciate them and value their work. So from our kitchen, to our farmers' tables, Come Eat!  #FeedYourFarmer #FarmersEatFirst

Know Your Grower

KNOW YOUR GROWER ATLANTA

Gratitude to the folks over at Know Your Grower Atlanta for adding MaituFoods' owner to the Know Your Grower Atlanta website. Check out the story and bio by clicking on the link. Its an honor to be in the web of people doing such honorable work for and within the community. Love!

My Kitchen Sounds Like: "Intention" by Jah9

Grow Where You Are E-Book is Available!!!!

Yes! It is here. Now you can have the Grow Where You Are reader, sent directly to your email address in E-Book form. Check out the Grow Where You Are Reader link to pay directly through paypal or go to gebsite.com to get your copy today!!!

Keep it Moving

There is this anecdote that we like to often quote, partly for amusement but more so for the contextual relevance and incentive. So it goes, that Peter Tosh and Bunny Wailer came to Bob Marley and said, "Hey, for a number of reasons we don't want to do the Wailers like this anymore." Bob's response was "Great." Just like that. Simply put. Lol! The eloquence of that response. Not only was it an acknowledgement of their rightful decision, but it was a strong stance in his own. Of course Bob took that great and went on to become just that.

I can remember 2008 and as with most defining moments the pressure was on to, do, be, or make something happen in our lives. Our first child together was on the way, I had recently quit my job and I had no clue how to continue to move forward, in any manner. I only knew that something had to be done. With a idea, a very simple idea, to feed the children at our neighborhood school where they didn't have a lunch program, the first brick in the foundation of what is today MaituFoods was laid.

It's amazing to look back and realize that before there was a "farm to school" movement, before local food was the hipster term and urban farming was a category, MaituFoods and Grow Where You Are with the support of the West End and Cascade community members established a vegan school lunch program for 4 private schools and daycares within that respective community. Together we have cultivated the land and installed green spaces and gardens in homes and communities that were considered food deserts. Without it being hip, or lucrative and profitable we established local, Vegan food programs for Pregnant Women, Post Natal Women and their families, to ensure they have access to nutritious, unprocessed foods. For schools in neighborhoods which people have forgotten or thrown away (until gentrification becomes ideal) we along with our extended team have developed curriculums along with teachers and staffs and install gardens and nutrition and skills programs for our youth all over Atlanta. We have even (with a tremendous amount of grace) been afforded the opportunity to leave the country and learn and teach in East Africa the techniques and skill set that we employ in our work.

We know, if no one else does that the last 6 years have been faced with tons of opposition, unnecessary idle-born conflict, and huge obstacles and yet we keep it moving. Because we know, like Bob, the goal is so much bigger than what we can often see in the moment and the work has to be, must be, done. Even in spite of ourselves. So in the face of negative profit margins, the financial statements in the red, the sometimes little to no support, we keep pushing. We acknowledge our place in this life and in this movement and we carry it forth to the best of our abilities, one meal and one seed at a time, in Greatness.

Go back and check out some of our beginning blog posts and see the journey:

Greetings from Planet Maitu Nov. 2009
Community Jan. 2010
Birthing Community Feb. 2010




My Kitchen Sounds Like: "Clouds" by Prince

Maitu's Channel

So we have a MaituFoods youtube channel!!!! Check out our latest videos including our Maitu's tips channel where we give you some face-time with Maitu as we demonstrate what's happening in our kitchen and garden.

Check out our most recent video on tree planting:

All Love!!!

Gotta Respect the Process

The process deserves its respect. Demands its respect. Its the process that gets us to the end result and therefore it should be canonized. Ok that's a stretch, especially when in the midst of the process. When things are coming together but have not quite taken off, when the ingredients are all there but the dish is still just its diverse, individual parts waiting for its fulfillment into the amazingness you have the desire to serve up and share. The truth is the process is tedious and sometimes extravagant. Sometimes in the process its hard to see the end result, to taste the sweetness in the labor. And that's the kick, hence the previous litany of gratitude for the process. There is sweetness in the labor. The process is what conditions you, what makes you. Its going through the process and coming out on the other side that makes it all worthwhile. Not just because of the end result, but because of who you become standing side by side with the greatness that is the end result. The awesomeness of this process of growing food, of exploring food culture and ritual, of serving our community from the best of ourselves is that it never ends, and therefore the lessons, the growth, the experience never ends.

My gratitude to the many people who have for the past few months been a part of and helped make this process, this journey that MaituFoods is upon worthwhile. From our private clients and families, to the Green For All and WAWA teams, LRAM collective, Georgia State, Whole Foods Farmer's Market, UGRO, the whole Grow Where You Are family, all the contributors and supporters for our Campaign and all the community members and organizations who have and are supporting us. Our gratitude like the impact of your support is immeasurable. Know that there is always a place for you at Maitu's table. All Love.



My Kitchen Sounds Like: "The Grind Date" by De La Soul

The Status of Food

 Image of MaituFoods "Green Gold" Salad Ingredients

Think of what today's society considers delicacies. Food-like substances, poor food combinations,  and the decadent, degenerative palette of the so called prosperous. When we really begin to examine the culture of food associated with wealth, or really a monetarily and possession rich status, I begin to wonder if someone, somewhere is playing a joke. No really, are our taste and health sensibilities being "punk'd"? A diet of excess leads to disease, a diet of decadence leads to deterioration , improper food-combining (which is common) leads to imbalance. So great, its wonderful that we can afford that great cut of choice meat, all and anything that one can desire to eat can be theirs. Yet, that prime cut or that gmo soy product cannot be properly assimilated by your beautifully orchestrated and designed body, so it sits, cajoling dis-ease. Couple that with a life of mental acuity with little to no physical dexterity and we find that true wealth won't last that long. Then the status of our health measured up to the status of our wealth (which is drastically changing) begins to see a huge inequality on the scales. Where are our priorities when we fight to be the richest country and our citizens remain the most health impoverished? And it has become our excess, our love for the richness (seemingly) that has paved the way to our poverty. Then in turn has wrecked havoc in all arenas of life and livelihood.

Look at the simplicity of nature. Without trifle it consumes, regenerates, decays and lives in harmony and balance. So much so that its life cycle ensures the livelihood of all others in its environment. A true model of richness, a real status of wealth and abundance. So really what is the ultimate standard of living? What are we working towards? Where does our true wealth lie and what status are we truly reaching for? Love.



My Kitchen Sounds Like: "Poor and Clean" by Gregory Isaacs

Sharing the LOVE experience

Life offers up opportunity to remember the importance of interconnectedness. Indeed, such opportunity also offers the chance to understand more about self. I find in my relationships, the conversations and the moments of experiences therein give a richness that color life in a whole other way than the vastness of internal beauty and self conversation. I suppose that line, in and of itself, exemplifies how much I like my world, especially the internal one. However, moments with my friends, children and in respect to this moment, my mate, offer up an understanding unique to that person and/or opportunity. A uniqueness of experience and perspective that I may not have come to on my own.

Oftentimes because of the nature of "work", or more so service that my family does, our conversations lead to ideas of love. Love for our service, our creativity, our community, family and self. My mate hip me to the renewed realization of the intimacy of sharing and serving food and food experiences in the manner that I (we) do. It's true, in as personal and private as I am, with my customers, who are really like family members I share a very intimate, close relationship, perhaps unbeknownst to even them. But in each dish, each meal experience, I am tailoring it with my thoughts, my stories, my favorite music. Essentially I am imbuing it with my love. There are glimpses of my romanticism, hints of my sensuality and tenderness. I would like to believe its colored by my creativity and marked by my sense of responsibility and work ethic. I am dedicated and fulfilled in a sense. I am sharing, giving out my love. I am grateful for you who choose to receive. Love.




My Kitchen Sounds Like: "Please Don't Let Me Be Misunderstood" by Nina Simone

ReSEARCH

Travel is great for the palette. There are tastes from the Caribbean, Dubai and Kenya that have found their way to my plate and in my food memory bank. For those times when travel is not possible in the moment, research is the next best thing. Whenever food is beginning to become "stale", we pick a country, a technique, a food memory, or regional food/dish and hop in the truck and go on a food field trip as I like to call them. Yes, its true, they are not the same as having the authenticity that one may receive from say being in the region, with the atmosphere and people. These opportunities however allow me to have what I choose and still have the open experiences of the chef/restaurant offering up their interpretation of home and what that means to them. I almost exclusively stick to family restaurants, no chains, no fast food joints. When I can, I talk with the Chef, get to know them and if the vibe offers, ask to be taught what I love on their menu. In turn my food experience becomes richer, therefore hopefully ensuring that what I am then able to share is that much more rich and varied.  I am able to share (hopefully) the best parts of my enrichment. The excitement, the textures and colors that stood out, the tastes..oh yeah...the tastes. I can offer my own variation of it all in a way that is familiar and intimate to me. Just last month alone I believe we tried over 60 different dishes and techniques based on our research. In as much as I do this, I live this. And that essentially is my training, a training that only grows. These 2 weeks our "research" has included Southern Indian, Ethiopian, Chinese and Trinidadian. Fun times behind, even more fun times ahead. Love.



My Kitchen Sounds Like: "Around the World In A Day" by Prince                                     

Yummy Bites/Gursha

Recently I have been exploring food culture and rituals with our children. Connecting ideas of unity, consideration, sharing, community and respect for the importance of the moment. Through personal experience and study, I am constantly reacquainted with the Ethiopian ritual of Gursha. Gursha which translates as "mouthful" is the act of hand feeding another. With a heightened sense of awareness this act of Gursha conveys much more than the seemingly simple act of sharing food. Within this ritual lies principles of trust, thoughtfulness and interconnectedness. What a perfect lesson and experience to teach young children. It is my understanding that the traditional practice of Gursha is a means of expressing openness. In our interactions we are essentially "ingesting", sharing and/or being exposed to one anther's presence, essence, aura, personality, words, etc. In each exchange there is potential for trust, indeed, vulnerability. On one hand, receiving Gursha is to be vulnerable and trusting of the hands and the person that is serving. In exchange, to be the giver expresses trustworthiness, tenderness, selflessness and consideration. The physical manifestation of Gursha is a bridge to connect the subtleties of spirit and senses. Now..how to explain that to 2-5 year olds.

Children are, (at least mine are) very aware of what they like. So we start there. Find the yummiest bite on your plate. Make it up, just the way you like it. How you want to see it. What you want it to taste and feel like. Make it the best bite ever. Now before you place it in your mouth, find someone at the table you enjoy sharing with. Now give them your yummy bite. Yeah..give it...its OK. Now, how did that make each of you feel?

These rituals we hold onto and carry forward with the hope that the experiences, the lessons can transcend beyond the dinner table and extend to and influence how we relate to one another in life. Cheers to yummy bites and the sharing thereof. Love


My Kitchen Sounds Like: "Perdido" by Duke Ellington

Grow Where You Are

Grow Where You Are! Both a challenge and a call to a higher standard of being. In the 2nd edition of the aptly titled reader by Eugene Cooke, we find a manual for not only gardening, but for a way of life intent on expressing itself to its fullest capacity. Mother Nature, well she is the vessel of receptivity and nurturing. Grow Where You Are the reader is creativity, imagination and practicality, stretched out on a canvas. Digestible for any and everyone. More than an how to guide of Urban Farming, it is a shared experience of a man intimate with the Earth.

Filled with images, ideas and experiences from Eugene's 20+ years journey in Farming, it's one in the same, art, poetry and a glimpse into Eugene's expertise. More importantly, (at least to me) we get a view of Nature's playground through the eyes of an artist who finds his home in the soil.

A work that one can return to again and again. Grow Where You Are is fun, it's engaging, it's a stimulus. Get one, Read it and Grow.

website: www.gebsite.com
Facebook: Grow Where You Are
Twitter: @Gebsite



My Kitchen Sounds like: "Harvest for the World" by The Isley Brothers

The Palette of Family

Our grandparent and parents had the formula. Intrinsic in each culture, and instilled through habit is the knowledge of using foods to heal and console. It was the hot soup or strong toddy when a cold was coming on. Aloe Vera and pumpkin seeds to expel intestinal worms. Oatmeal and milk baths for rashes. Its found in the precise science of Native American Earth medicine to facilitate outdoor living. Let your medicine be your food and your food be your medicine, was a phrase coined by Master Teacher and Physician Imhotep. In that spirit we reclaim the power to heal ourselves. We reinitiate the Creator given birth-right to self sustenance. In this we put the power of nurturer and healer back in our hands.

The herbs around your home will feed and nourish you. They know you and will provide what you need. In turn with your nurturing touch and attention they will receive the essential communication and environmental interaction to receive what they need. This symbiotic relationship, this familial connection nourishes and protects all.

There is an idea, a prevailing thought that the herbs surrounding our immediate environments are clues into the places that we could be in need of healing. What grows around your home? Are you familiar with the resources of food and medicine that flourish in your most intimate space? What heals us should be close and hands on.

The plants and herbs around us give us clear instructions on their functions and uses. Take Cuban Oregano for example. How the shape, texture and design indicate its ability to clean and clear out. How it resembles (to me at least) the lungs. There's no wonder it's used in instances of cough and congestion, among a number of other things.

We are constantly reminded of the abundance of nature in the face of all conditions. How she shows up in our most immediate spaces to serve and assist us, serve as a reminder that we as a part of her family are set to inherit this abundance. We in fact are integral parts of this abundance. Begin to know what thrives and flourishes around you. begin to know the family you draw to yourself. Love

.......

As we move more and more into self sustenance and our intrinsic sense of abundant consciousness as a family, we've taken to creating our own herbal tea blends (among other things) utilizing herbs and flowers that have been grown on the farm. Our favorite recently is a special blend of Sorrel and Holy Basil, which I've dubbed Holy Sorrel. Rounded out with a few other spices and herbs and packed full of vitamin C, it is a well balanced tea which will find a permanent place in our repertoire. Experiment with the herbs in your environment. See what you can come up with. Indulge your creativity and senses. You'll be surprised at what you discover.

My Kitchen Sounds Like: "Eastern Sounds" by Yusef Lateef

Keep It Close...Self Preservation

I can recall with a smile, the shuffle towards preparing food that we grew. The consumer mindset is often not an easy one to shake, even when we are surrounded overwhelmingly by everything we need. Hence, the shuffle. My mate, an extraordinarily talented farmer and artist would come home in half-shock, with a basket full of freshly harvested food, and find me in the kitchen preparing the same foods, only store-bought. Not only was there the reality that I had spent money on food, but that I purchased and was now preparing for our family a "substance" of lower quality, less flavor, and lacking in the the essential personal relationship that comes with growing your own food.

Now we have stepped into the Future, standing firm on practices championed in the past...

This month of October finds me in self-preservation mode. Preserving the foods of Summer's bounty to sustain and and preserve our bodies for the Winter's rest. Whether it's our Coconut and Squash based Habanero sauce, our Serrano chili paste, or our countless flower and herb combinations dried and blended specific to our family's needs and tastes. We are manufacturing our own "products" and controlling and flowing within our own sustenance. The food is fresh and it's familiar. It's intimate, CLOSE. A relationship that was established from seed....Love

We received an abundant amount and variety of peppers this month. So I offer up a Chili paste recipe. The recipe below is from the Know Thyself Family, featured in their quarterly newsletter. There are some slight variations in my final recipe but this place is a great starting point and comes close.

Easy Chili Garlic Sauce

1/2 pound fresh hot chilies
2 cloves of garlic
1/2 teaspoon salt (or more to taste)
1 1/2 teaspoons brown sugar or other sweetener (optional)
2 tablespoons vinegar, or lemon or lime juice

Remove the stems from the chilies and discard. Cut the chilies into big pieces. The seeds can be left in (for a hotter version) or taken out (for a milder version). Puree the chilies with the rest of the ingredients in a blender or food processor. Store in a glass jar in the refrigerator. Use in small amounts on bean and rice dishes, tacos, soups, or even in salad dressings.
 
My Kitchen Sounds Like "Transfiguration" by Alice Coltrane

Maitu

Practical application trumps theory with her. There is little to be gained with the questions. Her growth, her harmony, continuously and abundantly support the truth that the lesson, the knowing is in the doing and the witnessing. She only asks for your attentiveness and she will flourish.

And what becomes apparent is not her's but OUR need to be acknowledged, recognized. For indeed there is no separation. Her consideration gives way to our nourishment. Realizing that she is the only tabernacle, and to understand devotion through her service is to worship at the feet of our own Earth-made altars.

Weed her of entanglements and fruit blossoms. Remember to offer her water and air and she will expand. Sunlight draws out her smile and she dances in the rays. The moonlight is her unveiling and the mysteries of her soil are summoned forward to heal, to relieve and replenish.

She and I. Her and Us. He and She alike are one in the same. The more we come to The Earth, the more we come to ourselves. Grateful to learn, to heal and grow at the feet of the Mother. Love.

Eros

I wake up early in the morning for it. Greet it like a sacred ritual. Wash and clean my physical body. Purify my thoughts and give thanks and reverence as I approach it. I come to it like a prayer. Every single time is new and yet, I know this. I dance in the meeting of the two. Familiar and New. I am aroused by the scent of it, its tastes, its sounds. We even touch, hand to mouth. I prefer it that way. Mediums are not always necessary.

This love making is ABUNDANT. So there's enough to share. When its ready, I plate, package and serve it up. So that you may get a glimpse of what this reverence, this type of love feels like. Perhaps it can be a catalyst for your own expression. Be nourished by it. Imaginative. Explorative. Come Eat.

Food Rituals Part 1

We bow our heads in reverence. Giving thanks to the Creator, the Universe, the ones whose blood, sweat and tears, love and effort went into the the growing and preparation of this food. We come together as community, as family, united within ourselves to recognize the rituals, the ceremonies both formal and informal that have culminated in us being able to nourish our bodies with the abundance of nature. Recognizing that as we give thanks, as we observe these rituals we are continuing on in traditions shared all over the world honoring the sacred nature of food.

Within systems of modernity, most often meals are prepared from people we don't know or have any connection with at all. Whereas we are appreciative of the effort and work put forth by the many Chefs and food servers within our society, it is with an understanding that today's service practices limit opportunity for a spirit enriching, ritualistic and nourishing experience for the ones preparing and serving our food. What can be said of the real quality of our food (aside from taste and aesthetics) which is prepared in highly stressful, confined rooms, with little ventilation, extreme conditions and no view or connection to the natural world? How much more creative, inspired, and nourishing would our food be, if the preparers had Stress-free, open environments? How about if we actually had some level of relating with our Chefs and the foods prepared?

I recently read in The Huffington Post an article on the top 10 occupations that psychopaths are drawn to, Chefs was number nine. In an entertainment based society that is now pushing the food industry and its arts to be competive sport, fueled by personalities, how much more will this draw an undercurrent of unstable, misdirected energy to the art and ritual of how we all nourish ourselves? Of course we all, even myself enjoy the experience of going out from time to time, not having to cook, being served and tasting other's creative expressions. In that I do not suggest to totally disengage ourselves from the food service industry or to detach ourselves from this art and service. What I choose to reflect upon is taking out time and space to honor the many food rituals and their significance that have kept our cultures and families moving for centuries.

Remembering the rituals your families have around food. Be it women coming together to harvest, wash and prepare meals. The sorting of grains, the washing of greens. All the many conversations,and celebrations, ceremonies recognized in the midst of these activities. Men coming together in sport or seeming leisure and in the proces gathering food for their families. All the rituals and activities with food at the center that brought us to community and family. The time and spaces, the energy we shared, and how that all went into the food that was prepared and then in turn how that affected the taste, the quality, the healing and nurturing properties of the foods we ate. All that we consume we are. What does how our food is prepared or consume, say about us? Love.

My Kitchen Sounds Like "Set-Up Shop" by Damian Marley

Forward On...and on

There have been whispered conversations about it. Environmentalists, food purists, Eco-folk, farmers and more have all been discussing food policies!!!!! (Yikes) What rights we'll have, what rights will be taken away, who controls our food and on and on and on. My question is when and how do we begin the work (not conversation) about liberating our own personal growing power back into our own hands.

As a mother I'm constantly reinforcing to my children the responsibility of taking ownership and care for themselves. And it really is that elementary. When do we decide to plant the seed that will nourish ourselves and families?

There will always be someone vying for power and control. How and what we eat as well as food control is only in someone else's hands when we relinquish it from our own. Happy planting!!!! Love.


It's fall time. The leaves are changing, the winds are picking up and as the night time and early morning chills settle in, I am activated to return to simple, nourishing and healing foods. At the farm callaloo (aka amaranth) is plentiful as well as several varieties of squash. Check out our recipes for Golden Nugget Squash and Callaloo. Maitu-Ital style.

Golden Nugget Squash

• 3 young golden nugget squash chopped 
• 1/2 red onion diced
• 2 cloves garlic minced
• 1/4 cup vegetable broth or h2O
• 2 tablespoons of coconut oil
• 1/2teaspoon of red pepper flakes
• Salt to taste 

Combine all ingredients in a round casserole dish. Give it a nice toss around to ensure the squash is covered. You may want to add a bit more broth (another 1/4 cup) at the bottom of casserole as basting liquid throughout the cooking process.

Cook in a preheated 350F oven covered for 15 minutes. Then uncover for an additional 15 minutes until squash is fork tender. Let cool a bit and Serve.

Callaloo

• 1 large bunch of callaloo sliced thin
• 2 cloves garlic chopped
• 1/4 large onion sliced
• 1 Hungarian wax pepper (or any pepper you like) sliced
• 1/2 ripe tomato sliced
• 1 black cardamom pod cracked open
• 2 tbsp sesame oil
• Salt and cayenne pepper to taste 
• 1/4 cup vegetable broth or h2O

In a large sauce pan, heat the sesame oil on medium heat. Add the garlic, onion, pepper and 

cardamom pod. Sauté until onions begin to turn translucent. Add callaloo and continue to sauté. As the callaloo begins to soften add tomato slices and broth. Allow to cook down just a bit, keeping callaloo a bright green. Add salt and pepper to taste, serve on top of a nori sheet with squash. Injoy!

My kitchen sounds like "Alkebu Lan" by Christian Scott off of Christian Atunde Adjuah

Happy Summer!!!

It's been a long time, I shouldn't left you, without a dope recipe... Transformation seems to be the theme for 2012. And to not be left too far behind with the times MaituFoods has been undergoing some changes and transformations within itself. We're back, hoping to bring you more, more often. We have added more pages, more pictures and in time more posts and videos. So thump around see what you can find.

 This month we are highlighting our Farmers R Fresh series kickoff. Our take on the local food movement in Atlanta. Also check out our recipe this month brought to you by one of our Farmers in training Ifakemi Spriggs.  Happy Eating. Love.


My Kitchen Sounds Like: "Isn't She Lovely" -Stevie Wonder

Food Bazaar

This month has been one of excessive and unrestrained food indulgence. Me and my Foodie Bestie have taken decadence to a new level. When food called anywhere within the Metro Atlanta area and it was vegan/vegetarian friendly, we were there. Eyes wide, stomachs and appetites even wider. From the neighborhood Mexican spot, to Vegetarian Sushi in the Highlands (and that we hit up 3x). Italian in Midtown (4x), to West Indian in South-West. Shall we mention desserts? Desserts that had us hitting the pavement from Kirkwood to Fourth Ward, all the way to Stone Mountain. We put it in for the Foodie Home-team this month.

To bring in October, me and the family attended The Field of Greens Festival (check them here http://www.fieldofgreensfestival.com/). The festival is an annual event celebrating local foods. This year's highlights included "Meals From The Market" and "The Chef's Tent". Meals from the Market allowed patrons to meet local farmers and try some of their produce prepared in simple, easy to make recipes. Each Chef/Farmer had a information card that included stats of their farms and the recipes they served at the event. The Chef's Tent which Field of Greens is famous for, boasted 30 of Atlanta's and Athens' premier Farm-to-Table Chefs, all under one tent serving up samples of signature dishes from their respective restaurants.

The Festival was productive, my bias being that this year's Festival was to raise funds for SlowFood Atlanta, and our farm, Truly Living Well Natural Urban Farms. There was an interactive children's section where they could make their own healthy snacks and also a play area and animal petting area. For children it was a great social event, for a vegan, umm, there was much to be desired. With the exception of the Meals from the Market, most of the food (especially in the Chef's Tent) was not vegan nor vegetarian friendly. For it to be named Field of Greens I did expect there to be more Green. However, if you are a foodie with no special diet or food aversions this was Local Foodie heaven. There was a nice variety of vendors selling goods from food products to clothing and I was able to cop a really cool poncho made in Guatemala. Would I recommend this Festival? Sure, why not. If you don't mind the 40 minute drive and you're a meat eater.

To soothe my conscious our next stop was Bazaar Noir's Vegan-Vegetarian Taste of Atlanta 2011. I have to admit this event was a bit more my speed. Vegan Vendors from the Greater Atlanta area came together to celebrate good food, good fashion, good music and community. The highlight of this event for me, was the introduction of Young Chef, Iaame Duniani (youngchef.blogspot.com). 11 year old Chef, starting his cooking journey and doing it in a lovely way. He served up an Ethiopian Wat, with Green Salad and Injera. The other treat of the night was FTP's (ftpcatering.com) Vegan sweets table. I walked away with their signature Bean Pie (yes a whole pie).

The Taste of Atl, was a nice event. I would have liked to see more food vendors and food variety, but I was grateful for the chefs that were represented. Truthfully, even with the handful of chefs present (and I hear more arrived after I left) they covered Live Foods, Soul Food, Foods from the Diaspora and Vegan twists on classic dishes. Who can find fault in that? Not me. All Love

My Kitchen Sounds Like: Yesterday's Machine by Saturn Never Sleeps