[Crewlist] Cookbook project information

[christopher gilligan]

Hello friends, neighbors, and supporters of SVI!

I recently sent out an e-mail about working on a cookbook by all of  
you, to benefit SVI's general fund. I have gotten some great response.  
THANK YOU so much to those who have contributed so far! The response  
has been so favorable that I wanted to offer more opportunity for   
involvement and an even more awesome list of recipes, tips, and to  
draw on the great talent that has crossed our paths over the years- I  
can't rush it. So in the true fashion of the Slow Food movement which  
this cookbook is inspired by, it is going to be a slow publishing  
movement as well. Its going to be worth it! Trust me! As good food  
sometimes takes time, a good cookbook might take a little more too.  
And now... this gives more of you a chance to get involved!

I have found one publisher I really like, but I'm not closing my eyes  
and ears to any others just yet. The publisher Morris Press works with  
non profits on fundraising cookbooks. Which means it would be pretty  
basic with a laminated cover and plastic ring binding. This will save  
us money (all of us- keeping the cost of each book between 7.50-10.00)  
and help us with the fundraiser, but might not be the most eco- 
conscious that I can find, so I'll work on that. I wouldn't mind  
having help with that if anyone wants to pitch in on finding a  
publisher. (Another positive thing about this cookbook is that I can  
fit way more information in it for way less cost than doing it myself.  
So don't worry if its a recipe that has lots of steps or only 2 steps!  
It could all work.)

I'm also going to start testing the recipes. My goal is 150 recipes.  
This means it might take me a little longer to work everything out. If  
it's a spring/summer recipe I can't get things for right now, I can  
grill you more on the details of the recipe and trust your kitchen  
tested recipes. :)

Thank you for all your help and patience! Here is what we are looking  
for:

NAME of person submitting it

POSITION at SVI - like if you were ever an intern or if you're a board  
member - this is optional.

TITLE of recipe - If it's adapted or adopted from somewhere else, cite  
it and let us know which it is. Adapted means there are significant  
changes to original, and I believe adopted means you're taking much of  
the original recipe with small changes to it.

SEASON - What season would you typically prepare this in? And if it's  
all year round, indicate that as well.

INGREDIENTS - AMOUNTS are HELPFUL. If you are like me, you throw in a  
little of this and that, and maybe your recipes tend to look like  
that. Amounts help for ratios of ingrediants and for someone who has  
never seen the dish before, this really helps. You can guestimate and  
I can try and make it (in which case, I will measure and adjust the  
recipe), or it can give you a chance to make something of your own and  
check how much you put in. If it really is to taste, that's great too,  
and we can explain that. A lot of cooking seasonally, and sustainably,  
teaches flexibility and fusion cooking so its ok if your not a measurer.

METHOD - The more detail, the better. If I can't follow it, I'll let  
you know and we can fill in any gaps. But honestly, so far everyone  
has been awesome about this part of the recipe! Do your best, and we  
have time to edit now.

Any extra info - i.e. if you think this is good for canning, freezing,  
or is a make ahead dish, that's great info. If it can have  
substitutions at different times of the year, that's great too!  
Adjustments for vegans, diabetics, kids activity, etc. is great  
information too!

The new deadline is now in February so we can print in spring to sell  
in the spring - around Mother's Day/ Beltane / Food For Life /  
farmer's markets and CSA season start up, etc.

I'll keep everyone updated. If you want to join me in this adventure,  
please let me know! Submit your recipes to me (for now - I might soon  
post where you can submit to the publisher directly online) at: trishwoolbright at yahoo.com

THANK YOU for your time and energy on this! Hopefully we can learn  
from each other and educate even more people on good, local, eco- 
conscious food and how good it can taste!

Sincerely,
Trish Woolbright
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