Friday, September 2, 2011
Thursday, September 1, 2011
Can’t wait for Yale Farm pizza this afternoon? Curious about the behind-the-scenes work that goes into making them? Check out YSFP student intern Josh Evan’s piece on the pizza-making process, which was posted on GOOD last spring.
Wednesday, August 24, 2011
Classes started yesterday, which means that tomorrow the YSFP will welcome the new school year with our first pizza workday of the season. Come by between 1:00 and 5:00 pm to get your hands dirty helping us out with the harvest, and stick around for pizza at 5:00— we make the dough ourselves, top it with the fruits of your labor in the garden and cook it to crusty perfection in our wood-fired oven. It’s definitely in contention for the best slice in the city (in fact, some would say there’s no competing with ours), so if you consider yourself a pizza completeist— or even if you’re just curious— stop by and check it out!
Here’s a sneak peak of the fall 2011 poster, which will be available in print all over campus in the middle of next week!
Tuesday, August 16, 2011
Chewing the Fat Fall 2011
Things have been quiet on this Tumblr recently as everyone here at the YSFP winds down summer projects and gears up for the school year ahead. Last Sunday we welcomed 92 incoming freshmen— just about 10% of the class of 2015— to campus before they ventured out on Harvest trips, where they will spend the week volunteering on small-scale local organic farms.
This week we’re pleased to announce our fall 2011 Chewing the Fat speaker series line up, a list that includes Slow Food USA President Josh Viertel, a screening of The Greenhorns’ brand-new documentary, and New Yorker contributor Adam Gopnik talking about his new book The Table Comes First. There will also be the usual assortment of workshops (including John Baricelli’s famous tutorial on apple galettes), festivals, and pizza workdays, so check it out! We’re sorry to be leaving summer behind, but still thrilled as we welcome the coming of fall.
Saturday, I spent an exorbitant amount of money on food, which is totally fine when food is a priority, passion, and pastime. Among my booty: fresh shiitake mushrooms and parsley. After scouring through How to Cook Everything, The Art of Simple Food, and Simply in Season, I crafted the perfect menu of skillet fried tofu, topped with sauteed mushrooms and onions seasoned with cayenne and thyme, all garnished with parsley salsa verde (made with lemon zest, salt, pepper, hot Czech black pepper, pepper flakes, garlic, and olive oil). Yumblr indeed!