Update: We Raised Over $4000 for Doctor’s Without Borders.

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Last September, Sila Mutungi posted on his Facebook status that he was thinking for doing pancake festival/fundraiser. I contacted him right away wanting to help organize. Sila and I split up in our tasks; he was in charge of organizing the music and I was in charge of everything related to the pancakes. Usually in large food festivals, sustainability is not even considered and I wanted to make sure that all of the ingredients were sourced sustainability.  Through generous donations from local farms and businesses, we had medjool dates, fair-trade coffee, bananas, chocolate, and sugar, organic apples and pears, organic butter, whipping cream, and milk, farm fresh eggs, and buttermilk pancake flour. View more pictures here and here.

Marcus Cohen Presents the Congress

Organizers: SILA and Nimisha

Roger Anthony, of Soul Cocina, was our executive chef.

Despite the rainstorm, hundreds of people walked through the doors, to enjoy live music and eat sustainable pancakes. In the end we raised over $4000. The entire event was run on donations and volunteers. 100% of the $10 cover charge went to Doctors Without Borders/Médecins Sans Frontières (MSF). We had chosen Pakistan as the recipient of the fundraiser. Pakistan was devastated by flooding, triggered by torrential rains, affecting 20 million people. The floods washed away crops and destroyed villages.

 

 

Here is a summary of how the money was used in Pakistan in response to the floods:

 

 

  • Conducted over 106,616 consultations at five hospitals, seven mobile clinics and six diarrhea treatment centers;
  • Screened more than 97,000 children and pregnant and lactating women and treated more than 8,800 malnourished children;
  • Conducted 434 complicated birth deliveries and 82 Caesarean sections;
  • Admitted 339 new born babies to the nursery;
  • Distributed 2.1 million liters of clean water per day and built 709 latrines, 280 shower sites, and 130 hand-washing points, and installed 271 hand pumps;
  • Distributed 73,708 relief item kits and 22,629 tents;
  • Distributed 2,000 transitional shelters

I would like to thank our donors, volunteers, and musicians again. A special thank you to Sila Mutungi, Roger Anthony (Soul Cocina),  Satish Ambati, and Bruce Hanson (for providing CODA SF).

MUSICIAN INCLUDED
SILA, Native Elements, Marcus Cohen Presents the Congress, The Dunes, Classical Revolution, Miriam Speyer, Dj Santero, Dj Zeph, and Dj Amar.

DONORS INCLUDED:
Alter Eco
Bob’s Red Mill
Straus Family Creamery
Farm Fresh To You
Whole Foods, Noe Valley
Rainbow Grocery Co-Op
Weavers Coffee and Tea
Bi-Rite Market

Rotee

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Blood Orange Compote

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It’s time blood oranges are brought into the culinary spotlight. They are full of vitamins, minerals, folic acids, and antioxidants. Not to mention fiber. They taste like a cross between a very sweet Valencia orange and a grapefruit. The interior is a beautiful, jeweled crimson hue. The anthocyanins in the blood oranges gives them the red color, which are flavonoids. Their season is short, making them all the more desirable. Also, they can used in savory and sweet dishes. Blood oranges have long been used in beauty products and elixirs as well. Also, they happen to be in season during Valentine’s Day. Their color speaks love and romance.

Blood Orange Compote
I use this compote to smear on toast, pancakes and french toast. Bakers can even use this compote as filling for cupcakes and cakes. It’s sweet and slightly tangy.

Try to pick blood oranges with a reddish exterior as well.

Ingredients
3/4 cup water
1/4 cup pure maple syrup
1/4 cup firmly packed light brown sugar or muscovado sugar
4 blood oranges, peeled and cut into sections, membranes discarded
1/2 cup currants or black raisins
1/2 cup blood orange juice

Method
In a saucepan bring water, maple syrup and sugar to a boil, stirring until sugar is dissolved. Add in the blood orange juice and blood oranges. Stir well and reduce heat to simmer. Let simmer for about 30 minutes, stirring occasionally. Keep an eye on it to make sure the liquids don’t completely evaporate. Taste the mixture and add in a bit more sugar if it’s not sweet enough. Stir in the currants and cover for 10-15 minutes, until you have a thick, sweet consistency. Transfer to a glass container and refrigerate overnight. Or you can serve it right away.

Stir compote before serving.



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