Bonac Community Notes, November 20

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Thanksgiving is right around the corner. Whether you are preparing the entire meal for family and friends, a potluck dish to bring to your vegan cousin’s house or a leftover sandwich at midnight, I suggest you turn to feedfeed for some new and exciting Turkey Day options.Julie and Dan Resnick have started a community of food lovers from all over the world. Their Instagram account thefeedfeed has 82,000 followers and #feedfeed has been tagged 133,000 times. Their website, feedfeed.info, contains 130,000 recipes from home cooks and professional chefs.

The couple married in 2004 and moved to Amagansett from New York City in 2009 with their two kids Chloe and Mae. The family jumped into the fray at Quail Hill Farm, where CSA members harvest their own vegetables.

When Ms. Resnick was heavily pregnant with their third child, Vance, they added Amber Waves to their rounds, where produce is presented in beautiful boxes filled to the brim with the farm’s weekly harvest.

Having access to two local farms gave the young mother some added rest and tons of fresh food for her growing family.

With all this produce, Ms. Resnick had to be organized. After washing the produce, she stores it in a plastic bag with paper towels to soak up the water and keep it fresh longer. To keep track of what is in the refrigerator, she writes everything on a kitchen chalkboard.

She stocks up for winter by canning, pickling, dehydrating and keeps the harvest going with Quail Hill’s winter root vegetables (they have a winter CSA share) and Amber Waves greenhouse greens.

When the farms turn over their greenhouses to seedlings in May, the Resnicks turn to their own garden, with a greenhouse cover, on the side of their house.

“That kind of changed the way we work,” Ms. Resnick said recently over coffee at Jack’s, “We avoid buying vegetables at the grocery store almost all year.”

They also buy local eggs, and chickens from Iacono Farms in East Hampton.

“Eating local and seasonal, I had this need to connect with other people,” she said.

Attending the Institute of Culinary Education in New York City in 2002 did not prepare her for cooking sweet potatoes for the 44th time.

A background in the digital world and an intense interest in food, led to the creation of the feedfeed network. Something to help answer the question: “What am I going to make for dinner tonight?”

In order to create a product that she wanted to use, she reached out to people who had “amazing, creative, interesting” food.

But even this type-A doesn’t work alone. Her husband Dan is very much a part of the process. “He calls himself a professional eater,” she said.

In addition to his job as a radiologist at North Fork Radiology, Dr. Resnick is a photographer and shoots his wife’s finished products, which are posted online about once a week.

But feedfeed is more than food porn. The food has to have a story behind it. “I don’t post just pictures,” Ms. Resnick said, “It’s a lens into kitchens around the world.”

Feedfeed takes content from Instagram and gives it new life online so people can share.

Of the 133,000 people who have tagged #feedfeed on Instagram, half are from the United States and half are from the rest of world. Their most popular post, a salted caramel chocolate cake with popcorn was from a woman in Kuwait (faridah88), which had 4,806 likes.

“People love desserts,” she said. The second most popular post was a cheesecake made with chevre, strawberries and edible flowers from Frolic Chocolate.

“We’ve taken all this awesome content people have given us and curated interesting feeds,” Ms. Resnick said, “They’re just making what they want to make and putting it out there and I see the value in that.”

Feedfeed gives credit where credit is due. “We send direct messages, ‘Congratulations, you are featured on our chicken feed,’ then the featured person will share the feedfeed photo.”

The website also gives organizations or farms the ability to connect to their customers or members through pages created by feedfeed. As part of their mission, pages for nonprofits are free, while businesses are charged for the service.

Feedfeed is organized so visitors can browse feed categories, or search for food topics. Instead of going to Google, a blog or the food network when you have some broccoli on hand, feedfeed’s crowd sourced networks from all over the world, can give you something a little different and bring an awareness of how to use the tools at your fingertips.

Ms. Resnick took the core of a pear out and filled the hole with walnuts, dried apricots, brown sugar and cinnamon, wrapped it in puff pastry and baked it. Within 24 hours of the post, two people sent photos of their own process from start to finish.

“We really love the people. Without people sharing, we wouldn’t have anything to publish,” she said, “That pushes my cooking creativity.”

Making a green tomato pie in the style of apple pie, putting pistachios on pancakes, roasting bananas before they go into a banana bread, substituting celery for radish in a recipe, toasting dried herbs to bring out the flavor, are all in the name of what works and working with what you have in the kitchen.

Feedfeed is rolling out a Thanksgiving digital cookbook and Ms. Resnick is posting her own holiday menu online. Look for traditional dishes with a creative twist and exotic spices. Some things that work may surprise you.

One thing is for sure. “I do plan to make pies with interesting crusts,” she said.

Even if you’ve never been near an oven, check out her pie crust inspiration at feedfeed.info/PieCrust to see what she means. It’s serious.

“I’m not asking the people to go to the level I am,” she said, “It’s not realistic for some people. I luckily live in a place that, for me, it is easy.”

Savor the beauty of every bite, people.

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