Spezzatino: The Magazine that Feeds the Hungry
Spezzatino isn't your average food magazine. Rather it is a culinary journey steeped in tradition, brimming with delectable recipes, swimming with secrets from top chefs and overflowing with insights from those intimately entrenched in the world of food. It is genuinely a magazine for food lovers, by food lovers. And the best part of this wonderful monthly treasure is that proceeds from Spezzatino go directly to the Healthy Food Bank - a charity that provides nutritious staples such as; fruits, vegetables and whole grains to people in need around North America.
Here are some of the highlights from the first issue:
It's all about Tomatoes!
With tomato season upon us, tomatoes are the focus of the inaugural issue of Spezzatino. Here are some of the gems you can find within the pages;
- Tools for growing the biggest and best tomatoes: 12 tools that will guarantee you to grow tomatoes that will be the envy of the neighborhood.
- The Science Behind Lycopene - An insightful and in-depth look at one of the most potent antioxidants known to man.
- How to Jar Tomatoes - A step-by-step guide on how to jar tomatoes - from sterilizing jars and lids to processing the skins and seeds to labeling and storage.
- Learn the difference between "lycopersicon" and "solanum".
- Explore the issues of free trade and the substandard immigration and labour policies that impact seasonal farm workers.
- Meet chef Cosimo Mammoliti - A restaurateur who has an unwavering passion for tradition shares his philosophies on food, service, heritage and his own brand of tomatoes. Warning: If you are planning on dining here - no modifications, no substitutions!
Rigatoni Arcobaleno
Ingredients:
360 gm of rigatoni, cooked very al dente
2 tbsp of extra virgin olive oil, plus some more for finishing touches
2 tbsp of minced red onion
1 small zucchini, cut in very fine rounds
1 pint of cherry tomatoes, cut into halves
¼ cup of plain canned plum tomatoes, blended
Salt and pepper to taste
Fresh basil
2 tbsp of grated Parmigiano Reggiano
1 fresh Mozzarella di Bufala campana, cubed
Directions
Heat oil in large pan. Add onion and sautée, being careful not to burn it; if necessary, you can prevent this by adding a little chicken stock or pasta water. Once the extra liquid has evaporated, add the zucchini. Allow to lightly brown.Add the cherry tomatoes and fry for 2 minutes. Add the tomato sauce, bring to a boil and add salt and pepper. Add the rigatoni and allow the pasta to absorb the sauce in the pan over medium heat for two minutes. Add the basil, the grated Parmigiano and half of the cubed Mozzarella di Bufala. Keep over heat just until the mozzarella begins to melt. Plate and garnish with remaining mozzarella and fresh basil leaves. Lightly drizzle with extra virgin olive oil. Enjoy.
Serves 4
Caloric Breakdown: Who cares! Call it a cheat meal.
Enjoy other tomato-based recipes such as; Sauce, spezzatino, sun-dried tomato burger, salsa plus more!
The magazine is truly a wonderful blend of information, entertainment, nutrition and gourmet cooking. And all for a great cause!
Note: This magazine review is an editorial feature and not a paid advertisement or endorsement.
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The Food Bank sounds like an admirable cause. It does not sound like they include education in their program but I do think this is also important. To use a hackneyed analogy, we need to give people the nets not just the fish... if people know why they should be eating the healthy food instead of junk then they will go out and seek it. This need for education applies to all, not just the needy. If people stop buying junk food, companies will stop making money out of it. That's probably a quicker route than waiting for the toothless regulators to do something about it...
ReplyHi, it's John Berardi here, one of the founders of the HFB and Spezzatino.
In regards to the education question, we do also provide educational materials and maintain an online blog at spezzatino.com detailing many of the issues food banks and the hungry face.
However, far and away, the #1 thing that food banks need is money. To procure, store and distribute healthy food and to do the same for educational materials.
And that's what we do...raise money for North American food banks...responding to their biggest need.
Of course, we also publish beautiful magazines, like the one above. What do you think of the free sample available at http://www.spezzatino.com?
ReplyThe way to "feed the hungry" is to help them find employment so they can feed themselves.
Those who are able to but unwilling to work should not get anything.
ReplyIn response to Barry, you'd be interested to know the facts about who actually uses food banks. For example, 40% of the food goes to children. Another 20% goes to seniors. And another 20% goes to single mothers with one or multiple children and full or part time jobs.
So, about 80% of food bank food goes to those that either already have jobs and/or cannot work.
I'm a proud capitalist and believe that folks should earn their bread. However, there are those that simply need some help. And I'm happy to do so.
However, I think we're getting off track. Regardless of whether the magazine goes to feeding the hungry or buying its publisher a Mercedes Benz, the important thing is this...
Is the magazine any good?
So, what do you think of the free sample available at http://www.spezzatino.com?
ReplyMy bet is that most of those who need help from such food banks is that they are underemployed--not unemployed--or are working jobs that do not pay them enough to afford nutritious food. Capitalism does not solve everything.
ReplyNutritious food can be cheap - it's just that the non-nutritious food is so much easier to get and so much better marketed that the impression people have is that it's the only way to eat on a budget.
ReplyAlso keep in mind the alarming stat (at least where I live) that 40% of food bank users are minors.
ReplyNothing solves everything. :)
ReplyThe assumption that food banks feed people who are "unwilling to work" is unfortunately quite common, and also quite false.
As Mike mentioned, around 40% of food bank users are children. The other two major demographics served? Single parents and the elderly.
Food banks are a short term solution to help people escape dire circumstances out of their control. Job loss, bankruptcy, illness -- things that can happen to anyone. Food banks are not the solution to world hunger, but rather a temporary form of assistance to people during what is often the darkest and most difficult time of their life.
Phil Caravaggio
Executive Director
Healthy Food Bank
"A nation's greatness is measured by how it treats its weakest members."
~ Mahatma Ghandi
ReplyI don't find Ghandi to be a particularly persuasive character.
I think a nation's greatness shouldn't be measured at all. Measure the greatness of its citizens.
He would have been wiser to say:
"An individual's greatness is measured by how he or she treats those weaker than themselves."
This magazine is the product of the private sector and for that I say bravo! I just want free stuff going to those who really need it.
ReplyOpinions about charity in general, and food banks specifically, aside, I'd like to inquire what you all think of the magazine.
Whether proceeds from magazine sales help feed the hungry basic nutritional staples or whether they helps feed the publishers caviar, the magazine itself should be discussed based on its own merit.
To that end, you can download a sneak peek at the Spezzatino web site. See for yourself if the magazine can stand on its own.
Let us know what you think.
John Berardi, PhD
ReplyHealthy Food Bank Director
Spezzatino Contributor
Awesome info Mike. Here's more recipes and ideas for your home grown veggies!
ReplyThis blog post is making me hungry! :)
I am a tomato sauce lover so I am sure I would enjoy this book.
Reply