HOMEGROWN celebrates the imaginative, passionate people living HOMEGROWN
Resurrect The Potluck! Feed Amanda Palmer
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we works hard. we tours. we's is hungry. we needs sustenance. we needs good food sourced from righteous places, prepared by YOU. we are hungry for HOMEGROWN ingredients: local, organic, sustainable, grown by family farmers or grown by YOU! yes!
Location: on tour!
Members: 65
Latest Activity: Jun 16
03.21.09
House of Blues, Bronze Peacock Room
Houston, TX
03.22.09
One Eyed Jacks
New Orleans, LA
03.24.09
WorkPlay Theatre
Birmingham, AL
03.25.09
Common Grounds
Gainesville, FL
03.26.09
State Theatre
St. Petersburg, FL
03.28.09
Culture Room
Ft. Lauderdale, FL
03.29.09
Arts Center
Carrboro, NC
we had wonderful luck on the european/australian tour, now it's time to try this
in the states and we're getting ORGANIZED, baby.
we works hard. we tours. we's is hungry. we needs sustenance.
we needs good food sourced from righteous places, prepared by YOU. we
are hungry for HOMEGROWN ingredients: local, organic, sustainable, grown by family
farmers or grown by YOU! yes!
so.....
Who Feeds Amanda Palmer?
You do, mofo! Join the “Who Feeds Amanda Palmer” group at www.HOMEGROWN.org
so you can share recipes and stories, pictures or video of how you will be feeding
us when we hit town. (we will put you in contact with Lydia, who will give you the play by play of how things will go down, and hook you up with a cell phone number to call in case of problems) and you will come backstage and hang like a rocker! we can't promise that you'll get to snort coke off
stripper's tits or anything, BUT you can eat with us, be loved by us, and take pictures and record your wonderful accomplishment.
THE WAY THIS WORKS: you organize with Lydia to bring food for us one hour before the "doors open" time listed on the website. Lydia confirms, you bring food, we eat food, everyone's happy. obviously we'll hook you up with tickets and merch if you do this. and cover you with love, and probably give you some beer, and toast to the health of you and your progeny.
veggie options a huge plus, and we do have one gluten-free member of the crew.
***Update 3/18/09*** You should plan to feed five (5) people. One of the Vermillion Lies eats wheat-free and vegan - just a little twist to keep you on your creative toes!
IF YOU WANT TO DO THIS you must email Lydia at feedafp@gmail.com with the subject FOOD:(name of your city). Lydia will respond and organize details with you.
Stay tuned at
www.HOMEGROWN.org/group/feedamandapalmer for city-by city details!
love
amanda
Discussion Forum
Artists as promoters for Homegrown 2 Replies
Started by Torry. Last reply by Torry Apr 1.
Ft. Lauderdale, FL Sat 28 March, Culture Room 2 Replies
Started by Len Tower Jr.. Last reply by Len Tower Jr. Mar 31.
St Petersburg March 26th, 7 Replies
Started by Kurtis Marsh. Last reply by Cornelia Mar 30.
Carrboro, NC March 29th 11 Replies
Started by Jess. Last reply by Jess Mar 27.
Birmingham, AL - March 24th 10 Replies
Started by Jason. Last reply by Cornelia Mar 24.
New Orleans, March 22 6 Replies
Started by Brandon. Last reply by Cornelia Mar 24.
Gainesville, FL - March 25 6 Replies
Started by peacecorn. Last reply by peacecorn Mar 18.
Houston 2 Replies
Started by bludrose. Last reply by bludrose Mar 17.
How Things Went in Minneapolis! 2 Replies
Started by Sassy. Last reply by Marika Dec. 14, 2008.
Portland, this Friday! 1 Reply
Started by zevan. Last reply by Justin Dec. 10, 2008.
Amanda's blog
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Comment by Kate on March 17, 2009 at 2:33am - Would Coachella be one of the gigs needing food? Because there are some farmer's markets I've been meaning to check out and this would be a great reason to get me to get out there. :)
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Comment by BekkahBean on March 16, 2009 at 11:00pm - You wont be comin to my city anytime sooon. But once y ou get to Philadelphia i will make you a cake..what kind of cake do you like?
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Comment by KALA on March 16, 2009 at 8:18pm - Aww I so want to do this for yall but I just planted the food and yall will be here soon :( poo.. not unless you all want to eat flowers I grew, lol :p
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Comment by jtaylor on November 16, 2008 at 4:48pm - Does anyone know specifically what foods Laura Keating can't eat?
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Latest from FARM AID
Staff Recipes: Roasted Heritage Breed Turkey
Even though my Thanksgiving will be a party of two, I like to prepare for the possibility of ten! When I heard Wendy was getting a Lilac turkey from Wells Tavern Farm in Shelburne, Massachusetts I jumped on board for a bird.Wells Tavern has raised about 30 of their turkeys for fresh Thanksgiving birds. They are selling heritage breed birds that have had access to pasture throughout the spring and summer, eating natural Vermont grain and scratch feeds – with no antibiotics or added hormones. The turkeys are kept in large fenced pastures, which allows them to naturally scratch and forage, and provides them with protection from predators.
Wendy has been talking about her delicious turkey for a while now, and I am excited to see if I can find success with my first attempt at making Thanksgiving dinner.
Here is her recipe from last year:
Whether fresh or frozen, bring the bird to room temperature before cooking.
Cover the breast with a piece of brown paper cut from a shopping bag, rub it with cooking oil, and tie it in place with cotton string. Alternatively, soak a piece of cotton cloth in unsalted oil, such as corn oil. Remove the covering about 30 minutes before the turkey is done so the breast will brown.Roast heritage turkeys in a hot oven pre-heated to 425F-450F and cook until an internal thigh temperature of 140F-150F is reached. Don't let the tip of the thermometer touch the bone. (Note: The USDA recommends turkeys be cooked to 160F-180F, but these temperature will dry out a heritage turkey. Heritage birds are much more free of disease and bacteria, unlike commercially-raised birds, and do not need extreme temperatures to make them safe for consumption).
Truly the thought of cooking at such a high heat terrified me but it worked out great. We had a 17lb turkey that cooked in 1 1/2 hours.
Cook any stuffing first and put inside the heritage turkey before roasting. Due to the reduced cooking time, stuffing won't become fully cooked. Alternatively, try adding a quartered orange, apple and/or pear inside the cavity instead of stuffing.
Let the roasted bird rest 10-15 minutes before carving.
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