May Day Garden Party

Cedar Cottage Community Garden’s 2011 Spring Fling is happening on May 1st between noon and 3pm. Join us and enjoy live entertainment, children’s activities and more. I'm gonna be there selling some of my famous handmade items such as hazelnut truffles, aprons, yarrow stalks and more.

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Pies Will Save the World

As you can tell from the poll on our homepage (please take a second to vote if you haven’t already 🙂 , I am a bit of a fan of street vendors, illegal or otherwise since legal and illegal can vary quite a bit depending on what country you are in. I would love to sell some food in the park, so I listen and my eyes glimmer with bright green envy when I hear people tell their tales. I have made a deal with a vibrant lass from New Zealand here in Vancouver to start up a underground restaurant, so we will keep you all posted on that, but in the meantime I would like to share this experience a friend had in Portland with her curbside cuisine

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Street Food is Making a Comeback

It is interesting to see over the past decade or so, as countries such as India and Thailand are putting more and more pressure on their street vendors to shut them down, that illegal street vendors are springing up all over North America — San Francisco, New York, Washington D.C., Los Angeles…the small guy is back. All over the world, sometimes this is the only way a family can make a dollar.

Last year in Los Angeles there was a crack down on street vendors, supposedly people were worried about the health safety of the vendors, but it may have been motivated more by racism. These days it is clear we need to be more concerned about food coming from the industrial-agriculture food sector, and not waste resources hassling street vendors. Most small-scale street vendors are very conscious of where their food is coming from and how they process it, they often know their customers in fact, their personal livelihood depends on their repeat business. They also take pride in their creation. Some of the new movement of pavement culinary artists may have even wild-harvested their ingredients!

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Burmese Fried Prawn and Bean Sprouts Salad


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You can get this salad at Bo Kyoke Market in Yangon, Myanmar. Crispy and delicious!

Naomi Aung gives us the details and a translation of the recipe from this website.

Pazon Khwat Gyaw Thoke is a crispy nest of bean sprouts with shrimps on top. Make the salad with noodles and a sweet & sour & hot dressing. Comes with a hot clear soup. Very good, and you’ll even be full as if you’d had dinner 🙂

Pazon (pawn/shrimp) Khwat (cup) Gyaw (fried). It is Pazon Khwat Gyaw. If it is salad, it is Pazon Khwat Gyaw Thoke. The salad usually has shredded cabbage and cucumber.

Recipe translated from http://wesheme.blogspot.com

  • 1 lb (1/2 kg) of prawns/shrimps
  • 1.5 lb (650-700g) bean sprouts (side note: thin bean sprouts from mung beans, not soy bean sprouts)
  • 1 pk of tempura mix*
  • 1 onion
  • Add a pinch of salt
  • Mix with water. (Naomi’s side note: Be careful about adding water. You can add more water later. Mixture should not be too thin.)
  • * – if tempura mix is not available, mix 3/4c bean (chickpea) flour and 1/4c of a 3:1 mixture of rice powder and sticky rice powder. (Naomi’s side note: it is a good idea to add a bit of baking soda if you are not using premixed tempura)
  • Method:
    Let dry the bean sprouts after cleansing. Thinly slice one red onion. You can use either cooked or raw shrimps. If raw, clean them and pat dry.

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