Spaces+Possibilities, the „Get Engaged“ Conference (21. Feb 2016)


Proud to be part of this great conference on social engagement, organised by Get Engaged! Serving finger food and delicious fresh smoothies.

Thanks to our amazing team of volunteers – once again. It is so much fun working with you! We got a lot of compliments on the food, and the project. Special thanks to [supermarket suppliers this time] , who support and form an integral part of RJFP Berlin.


[Stories about the effort to put together caterng this event and maybe stories about some volunteer and their motivation to join RJFP Berlin today]

example: To host this event, we collected food from supermarket A on December 16, and Street vendor B on 17 December. Marcus at supermarket A greeted me at the door, taking me to visit our food friends. We save nearly 5 kilo of tomatoes, and a large package of breads. It is a sad fact, that all these food, the fruit of huge effort of the farmers and our mother earth, could so easily turn in vain while there are at the same time, people suffering from hunger in our society.

At 7:00 pm, I drove to Street vendor  B in Kreuzberg. to collect the leftover  food at the end of the weekend market. They are all in good condition, but cannot survive for another week waiting to be bought and consumed the next week. ************


give introduction and information about the social responsible enterprise.


The dishes we made today are:

Pickled Chinese Cabbage 

Serves 2 – 4 (recipe can be easily doubled)
1 large head napa cabbage
1 large carrot
2 – 4 red chili peppers
1 cup rice wine vinegar
1/2 cup granulated sugar
1 knob fresh ginger (about 1-1/2 inches), peeled and thinly sliced
1 tablespoon kosher salt

Separate the cabbage leaves from the base, wash and pat dry. Pile a few leaves into a stack. Slice the stacks length-wise, then rotate and chop into 2-inch pieces.

Using a vegetable peeler, peel the carrot. Shave the remaining carrot into long slivers, then cut the slivers in half. Seed and dice the chili peppers.

In a medium saucepan, bring the rice wine vinegar, sugar, sliced ginger, and salt to a boil over medium to medium-high heat. Once it comes to a boil, turn off heat and set aside.

Combine the cabbage, carrots, and peppers in a large bowl or container, preferably with an airtight lid (I use a large Tupperware so that I can just put on the top and shake.). Pour the hot vinegar mixture on top, then toss until every piece is thoroughly coated. Refrigerate for at least 4 hours, tossing occasionally, or overnight.

Note: The cabbage will wilt and release a lot of liquid in the process of chilling, so I use a slotted spoon when serving. Make double (or triple) of this recipe if serving a crowd.

Fried Spinach patties

[Include recipe]

Carrots, Potato and Tomato Stew

[Include recipe]



Kommentar verfassen

Trage deine Daten unten ein oder klicke ein Icon um dich einzuloggen:

Du kommentierst mit Deinem Abmelden /  Ändern )

Google+ Foto

Du kommentierst mit Deinem Google+-Konto. Abmelden /  Ändern )


Du kommentierst mit Deinem Twitter-Konto. Abmelden /  Ändern )


Du kommentierst mit Deinem Facebook-Konto. Abmelden /  Ändern )


Verbinde mit %s