Debra Richardson, is the program director for Leaf, Loaf & Ladle (http://www.leafloafandladle.com) at the Resource Center for Independent Living (RCIL), which provides job training, contract meals and catering services to individuals and groups in Utica. She is also involved in the slow food movement in our area as well as nationally. I hope to be able to use her as a source of information and events about healthy eating and local food in the future. As her brochure says: "Food is the vehicle Leaf, Loaf & Ladle utilizes as a way to connect individuals within our community. Whether you participate in our work preparedness program in order to enter employment or you are a client using our catering services, food ultimately connects us all."
But LL&L doesn't just provide any food. It focuses on nutritious, organic, local food, or "slow food," both for the pleasure of eating well and as a means of educating people about healthy foods. Here's a sample of the dinner menu:
Chicken
Asian: Boneless Breast with Sweet Ginger Soy Sauce
Mediterranean: Spinach, Feta and Sun-Dried Tomato
Francaise: Lemon White Wine Sauce
Roasted Chicken: Bone-in Oven Roasted with Herbs
Beef
Roasted Pork Loin: Tomato Olive Tapenade Sauce
Smoked Pork Loin: Caramelized Apple & Onion Jam
London Broil: Rosemary Demi-Glace
London Broil: Au Poivre
Vegetarian
Spinach Pie: Layered Feta, Scallions,
Mozzarella in Phyllo
Mixed Beans: Selected beans and vegetables
and fresh herbs simmer till tender
Chick Pea Casserole: Tomato, Peppers and Garlic
with Pasta and Cheese
Sides
(choose two or three)
Rice Blend: Toasted Orzo, Peas,
Whole Grains and Vegetables
Ginger Coconut Rice
Yellow Rice and Black Beans
Penne Marinara
Bow Tie Pasta with Spinach
Roasted Red Potatoes
Whipped Potatoes
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