Food Swappers is not my original idea; it is not even a new idea. Food swapping has been going on forever and I have to thank Kate Payne and Megan Paska for founding Food Swap Network, such a wonderful movement. I thank also FSN collaborators, Emily Ho, Bethany Tydmark and Kim Christensen, for investing their efforts in aiding me in this exciting adventure.
A week ago, I attended a fermented condiment workshop organized by a good friend. I was hopping I could exchange my chile sauce and some peppers for some other goodies. The interest was low, people were not prepared and I wished I could have done something else to promote it.
That same week, I ventured into making some organic chipotle in adobo. I wanted the real thing. I dryed and smoked fresh organic peppers, made the tomato paste with tomatoes from a friend's garden and then, I simmered the ingredients for hours. It seemed too much trouble to make a small amount so I made a big pot. Anyone who has bought those little cans at the store know that a little bit goes a long way. When done, I realized that I had made enough chipotle to last me a life time. I canned them in small mason jars and offer them for sale to friends. They flew of my hands! People liked and appreciated what I made.
A couple of days later, I found the Food Swap Network page. I have no idea how it happened but it felt almost like destiny so here I am, working on setting up a San Antonio swappers group. I look forward to exchange the fruits of my labor with friends and neighbors and make new friends.
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