My good friend Danielle Gould, founder of Food+Tech Connect recently orchestrated the Farm Bill Hackathon in collaboration with Gojee last month. The Farm Bill Hackathon brought together over 120 tech and food policy experts to produce infographics, apps and tools to convey the complexities and relevance of the impending Farm Bill, a piece of legislation that comes up for review every 5 years and dictates the landscape of food and farming in the US.
There were presentations throughout the day given by individuals in food policy and technology from WhyHunger, NYT R&D Lab, Data Without Borders and Food & Water Watch. At the end of the 12 hour event, 5 graphics and 4 tools were created to address a variety of issues related to the Farm Bill’s impact on new farmers, global hunger and a host of other issues along with ways to visualize sentiment of major stakeholders and weight support for different commodities and crops in the bill. A panel of judges rated each group’s work and awarded prizes of dinners at Telepan, Red Rooster Harlem, and Northern Spy Food Co. to the winners. You can find out more about all of the amazing projects that were developed that day at Food+Tech Connect.
Although I’d love to be a coder, I’m not, and decided the best way for me to contribute would be to make make food for the hackathon participants. I also write for both Food+Tech and Gojee so I was really happy to support them on this event and to see it go so well.
For the hackathon, I prepared a bunch of tea sandwiches, curried paneer and chutneys (am on quite a chutney kick lately). Apples are the one fruit that is in abundance at the farmer’s market so I messed around with some golden delicious ones and mixed in some tamarind to complement the sweetness of the fruit with sour. The chutney went really well with sharp cheddar and toasted whole grain loaf. Enjoy!
Ingredients
1 tablespoon ghee
4 golden delicious apples, peeled, cored and cut into cubes
3 dried red chilis
6 cloves, crushed
1 teaspoon cardamom powder
1/4 cup almonds
1 teaspoon ginger, grated
1/4 cup yellow raisins
2 heaping tablespoons of honey
1/4 cup apple cider vinegar
1 tablespoon tamarind concentrate
1 teaspoon salt
Method
Crush the cloves in a mortar and pestle and set aside. Toast almonds in a non-stick pan under medium low heat and set aside.
Heat ghee in another pan under medium heat. Put in red chilis, cardamom, cloves and ginger. Fry for 30 seconds. Next add in the almonds and mix well. Throw in the apples and the rest of the ingredients in the pan. Mix well and bring to a boil. Simmer for 40 minutes or until fruit is completed cooked and turns to mush:) Taste to see that there is enough sweet and spicy and add more honey or chili flakes accordingly. The chutney should be sour and sweet with a spicy kick at the end.
Puree coarsely in a blender to make it spreadable.
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