Quick Bites: Buying Local, Supporting Sustainable
Things We Love
Buying local, supporting sustainable …
here are a few of our favorite things.
Form meets function with handmade pottery you can actually use from the Morean Center for Clay in St. Petersburg. Well-known and soon-to-be-known artists create everything from organic forms to more modern designs, elevating a cup of tea to a celebration of the art of slowing down.
Stop by the center at the historic train station at 420 22nd Street South in St. Petersburg Monday through Saturday 10 a.m. to 5 p.m., or visit moreanartscenter.org/center-for-clay for more information.
Dishware by Heather Tinnaro (Photo: Beth Reynolds)
The husband-and-wife team behind Florida-based Printsicle combine their engineering and art backgrounds to design and print – yes, print – eco-friendly, food-safe cookie cutters on their 3-D printer.
If the concept itself isn’t cool enough, the designs up the ante – from made-to-order to made-for-Florida. We especially like the gators and manatees, and think a light lemony sugar cookie would be just perfect in the shape of the sun.
Order online at the duo’s shop on etsy.com/shop/printsicle or follow them on Facebook for upcoming markets.
The result of a yearlong project by the Museum of Fine Arts and its Margaret Acheson Stuart Society, FOOD + ART is a visual feast. Featuring 100+ recipes from MFA staff, docents, artists, collectors, cultural and civic leaders, and chefs in the Tampa Bay community, and interspersed with selected works from the MFA collection, it celebrates the museum’s 50th anniversary.
Many recipes emphasize regional ingredients and local connections, while others reflect the global experiences and backgrounds of Tampa Bay cooks.
Available at the Museum of Fine Arts and the Dali Museum in St. Petersburg, and at the Tampa Museum of Art, Oxford Exchange and South Tampa Trading Company in Tampa. Visit fine-arts.org for more information.
Repast Supply Co. isn’t local to Tampa Bay, but the U.S. company’s high-quality hardwood kitchen products are useful, beautiful and sustainable – the company plants 100 trees for every tree used in production. We fell in love with their Fondee Ravioli Rolling pin, a two-toned cylinder of maple and walnut that is as much counter art as practical kitchen tool. It creates large, well-stuffed raviolis with a wide border to prevent the goodies inside from oozing … the extra effort for homemade pasta is well worth it.
In two sizes, 7.5” and 17”, $79 and $99, repastsupplyco.com or locally at Williams Sonoma stores.
COCKTAIL NOIR: From Gangsters and Gin Joints to Gumshoes and Gimlets, isn’t necessarily a cocktail recipe book, though there’s no shortage of recipes. Instead, it’s an homage to famous and infamous gangsters, bootleggers and the like – fiction and real – and the writers who created and covered them.
Written by St. Petersburg resident and mob-aficionado Scott Deitche, the book takes readers cross-country and across time into smoky bars, dives and speakeasys to find good stories and a good, stiff drink.
Check your local bookseller or major online retailers to purchase.
FOOD FOR THOUGHT: A LECTURE SERIES
The St. Petersburg food scene is booming, and not just because unique new restaurants seem to pop up every month. Also driving the trend: programs such as the University of South Florida St. Pete’s Food Writing and Photography Certificate program and the school’s year-long Food for Thought lecture series.
The free series, presented by the Florida Humanities Council, Northwestern Mutual and Wells Fargo, features internationally and locally known speakers. Saveur and National Geographic photographer Penny De Los Santos kicked off the series, followed by a sold out panel of Tampa Bay-area chefs and restaurateurs.
Next up: An evening program and Q&A with bestselling author Barry Estabrook, writer of Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit and contributor to The New York Times, Washington Post, Men’s Health and Gourmet. Estabrook will discuss his latest book, Pig Tales: An Ominvore’s Guide to Sustainable Meat, which was published this year, at 7 p.m., Monday, January 25.
The final event in the series will be a March showing of the documentary The Search for General Tso and a talkback with director Ian Cheney. The documentary explores the origins of Chinese-American food by looking at the ubiquitous dish General Tso’s Chicken that is largely unheard of in China.
All events are at the USFSP Student Center. For more information and to RSVP (recommended), visit usfsp.edu/foodforthought.