submissions due: SATURDAY, JUNE 20

ARCHESTRATUS COMMUNITY: ‘Vol. 1 / FIRE WALK WITH US: Recipes from the Archestratus Community’ will be the first volume in an ongoing community cookbook series with contributions from anywhere and everyone. Feel free to alert all friends and relatives! 

Historically, pamphlets were a weapon used to inspire much needed political disorder. Let us use OUR pamphlets to create a new system, a new model for investment, and let it also serve as a public space where we take care of everyone.  ALL REVENUE will always be donated to non-profits that support BLACK LIVES MATTER. This will not be a precious one-off; we will employ the pamphlet/zine model of quick and urgent production to make as much moneta and share as much info as possible!  Because the roof is falling, the first volume will explore the element of FIRE.  Fire is an active and transformational element. Ask yourself: What ACTIVATES you? What TRANSFORMS you? We all have different ways of grasping and expressing our fire. There is never one way.  This is the ONLY constraint for Vol.1 - that you ask yourself these questions.  HOW TO SUBMIT: Take a breath, drink a water, crack a back, and submit as many recipes as you like to [email protected] and put ‘fire walk with us’ in the subject line. The ‘recipes’ can take any form the printed format can house. The deadline for this issue is JUNE 20th.   I implore you to share! A very gentle, loving reminder: Nothing is getting taken away from you when you share.  love, ppp

 Starting in JULY The 2020 NORWICH MEADOW FARM CSA! 

Invest in 22 weeks of produce bliss!

We will still be selling individual Norwich produce boxes each week, but  CSA, or Community Supported Agriculture is a direct partnership between the farm and its consumers.  Typically, the consumer (or shareholder) pays the farm ahead of time in exchange for a ‘share’ or weekly box containing products from the farm.  Prepayment to the farm ensures that there is much needed incoming cashflow for seeds, equipment, and labor throughout the offseason.  In exchange, the farm provides shareholders with a weekly box of freshly harvested fruits and vegetables. 

Our summer CSA is 22 weeks long and USUALLY BEGINS THE FIRST WEEK OF JULY.  Each weekly share contains 7-10 items harvested at the peak of freshness.  One share contains roughly the amount to last about a week for a non-vegetarian family of 2.  Larger families and vegetarians usually purchase extra shares. 

We are still determining the pick-up day. More info soon.  

Read about their upstate NY farm that uses 'high tunnels' and other Eqyptian farming techniques here in the NY Times. 

 NOW for the CLIP OF THE WEEK  to remind you that this message always gets CLIPPED so hit the 'View Entire Message' button to see the whole story 

Watch CAN play 'Paperhouse' Live, 1971. Damo tho:

 ALL WEDNESDAYS → 8p to 9p FOOD ALONE WAS NOT ENOUGH, or Archestratus Community Zoom Hangs

Here is a virtual space for us to share on a weekly basis. We miss you and we want to know how you are. The big concept of these meetings is that we all get to be together again!  If it's Wednesday, head over at 8pm to this Zoom link.   Topics may include: What you ate for dinner, what you are going to eat for dinner, what you miss, what you don't miss, what you are learning about yourself, what new skills you are learning, how greasy your hair is, whether or not you have pants on, how you are coping, and so on. See you there!

 ALL SATURDAYS → 1p to 5p (New Hours!) ONE-STOP CONTACTLESS SHOP of the highest order

We want you to feel nourished and inspired during this difficult time.  Every Saturday between 1p and 5p we turn into a produce-centric contactless grocery shop offering local and imported Italian staples of the upmost quality in a low-risk manner.   We are working with the best of them: She Wolf Bread, Bodhitree Farm, Norwich Meadows Farm, Smoking Goose, Smallhold, Pilot Kombucha, and so many other wonderful folks.   The weekly offerings go live on Tuesdays at 10am. Show up between 1p and 5p at your convenience. 

and here is the SHOP!

 O and Holy Cripes! The New Yorker wrote an article about it! 

 Latest Greatest: 

  Pilot Kombucha Growlers in Pear Fennel Jun, Orange Ginger, Lemon Moringa, Rasperry Cacao, and Hurricane Punch  H.O.G. Farm Produce: bronze fennel, garlic scapes, and mint.

 THURS JUN 18 → 7p to 8:15p (sorry to keep changing this date! This is the date!) BOOKBOOK CLUB: Women on Food by Charlotte Druckman

Every six-ish weeks we read a new memoir, a collection of essays, novel, or anything else we find interesting that somehow, in a big or small way, relates to food. Then we discuss. Read through WOMEN ON FOOD through MAY + JUNE and join us in our virtual space on JUNE 18!

Edited by Charlotte Druckman and featuring esteemed food journalists and thinkers, including Soleil Ho, Nigella Lawson, Diana Henry, Carla Hall, Samin Nosrat, Rachael Ray, and many others, this compilation illuminates the notable and varied women who make up the food world. Exploring issues from the #MeToo movement, gender bias in division of labor and the workplace, and the underrepresentation of women of color in leadership, to cultural trends including food and travel shows, the intersection of fashion and food, and the evolution of food writing in the last few decades, Women on Food brings together food’s most vital female voices.   BUY THE BOOK for 20% off EVENT LINK 

 THURS JUN 25 → 7:30p to 9p COOKBOOK CLUB: Pizza Camp: Recipes from Pizzeria Beddia by Joe Beddia

Cook through Pizza Camp by Joe Beddia during the month of JUNE and drop by our virtual space with your favorite dish on JUNE 25th—all are welcome! It's a potluck party! It's mad civilized! It gives us a monthly dose of hope for the universe! 

 Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.   BUY THE BOOK for 20% off  EVENT LINK 

WE WILL BE BACK NEXT WEEK. Watch this video over and over until then: