What’s Cooking at the Capitol?: Video Series

Did you catch us last Wednesday on Facebook Live? 

In our new series, “What’s Cooking at the Capitol” you’ll get the skinny on what’s happening with food and farm issues making their way through the Statehouse while we prepare a quick and easy seasonal recipe.

It can be confusing and complicated to understand and track legislation. With this series, Molly and Liz will break it down and keep you in the know.

Episode 04: The Good Food Purchasing Policy (GFPP), + School Lunch Lasagna

In the episode, you’ll learn how good the kiddos at Lincoln Elementary School District #27 are eating. Molly and I made a simple and quick local lasagna using the school lunch recipe provided by Lincoln Elementary, a school with stellar local food sourcing. Trust us, it’s delicious!

Marlie Wilson also joined us to explain how a Good Food Purchasing Policy (GFPP) transform the ways that schools, institutions, state universities, veterans homes, and other state-funded institutions purchase the ingredients and the food they serve. Marlie is the Good Food Purchasing Project Manager at the Chicago Food Policy Action Council.

Episode 03: Illinois Partners for the Nutrient Loss Reduction Act, + Strawberry Mule

Join Molly & Liz for our third What’s Cooking at the Capitol? They’ll be making a summery drink using a favorite local spirit, Down East Vodka from Silver Tree Beer and Spirits. Their mission focused spirit for soil health leads perfectly to discussing the Illinois Partners for the Nutrient Loss Reduction Act, a big title for a big problem. Liz and Molly will give you the full breakdown at 2:15.

We will be making one of their recommended drinks. https://www.silvertreebeerspirits.com/…
The Cran Mule, but with a seasonal twist, we did strawberry
Recipe: Strawberry Mule
2 oz Down East vodka
2 oz strawberry (we are muddling ours) (from….farm name)
Splash of ginger beer — to taste
Squeeze of lime
Serve over ice

Episode 02: The Healthy Local Food Incentives Fund + Adult Lunchables (Spring Charcuterie Board)

In our second episode, you’ll learn how to make a fresh spring charcuterie board — AKA an adult lunchable — featuring seasonal veggies you can find at your local farmers market.

You’ll also get the scoop on the Healthy Local Food Incentives Fund HB2520, a state fund to enable farmers markets across Illinois to start or grow a Supplemental Nutrition Assistance Program (SNAP) match program. 

SNAP match programs at farmers markets make it possible for our most vulnerable populations to afford fresh, healthy local produce at their farmers market, while also putting more federal SNAP dollars into the pockets of family farmers.

Two special guests joined us for the stream, Kayla Graven, Market Manager at the Springfield Old Capitol Farmers Market, who told us how the SNAP match works. 

And Ozzy, Liz’s pup, made a surprise off-screen appearance to proclaim his support of the SNAP match fund with a booming bark.

Episode 01: The Home-to-Market Act + Blackberry Honeysuckle, Thursday (05/06)

In the first episode, we dished up the latest on the Home-to-Market Act while crafting a blackberry-honeysuckle margarita with Blackberry Honeysuckle Shrub from Glaciers End Farm.

Derek Ervin of Glacier’s End Farm in Williamson County popped in to tell us how he cultivates rare and unique varieties of fruit, vegetables, flowers and plants, and creates delicious products, like the shrub – an old fashioned drinking vinegar.

Derek is helping lead the effort to pass the Home-to-Market Act (SB2007), which creates smart new cottage food regulations to help entrepreneurs and small farms like his reach new customers, while giving people more access to all the unique products Illinois has to offer.

Be sure to tune in and watch this space and social media for updates!