Swapper Profile

Meet Cindy...

Cindy is the organizer of SoCal Harvest, a group that gather fresh produce from home gardens and delivers it to those in need.  If you have a tree that needs harvesting or would like to volunteer contact SoCal Harvest!!

Where/how did you first hear about food swaps and what was your first impression?

From Jennifer Ammirato! I was excited to learn more and see how it worked.

Why do you love food swapping?

The diversity of the food exchanged. I’m still hoping to get hot sauce!

What do you do to prepare for a food swap? (What is your process? canning, fermenting, baking, harvesting ...)

I juice fresh citrus I have harvested or foraged in Long Beach. I tried baking, but cookies didn’t seem to be very interesting to folks.

What are some of your favorite items you have received at food swaps?

Ginger Syrup, fresh eggs, blueberry jam, strawberry jam, several kinds of jam, ferrero roche, pickled ginger, raw carrot salad

Any advice for first time swappers?

Think outside the box! Make something you’ve been wanting to try to make…like ketchup or pickled items

Meet Christine...

Where/how did you first hear about food swaps and what was your first impression?

I heard about food swaps from friends who attended them. I’d see pictures of their goodies online and it looked like a lot of fun. I thought this was right up my alley because I help facilitate the Long Beach Time Exchange and I love sharing my time and resources. I also love being on the receiving end of people’s efforts and talents. This looked like a truly yummy sharing network.

Why do you love food swapping?

I love food swapping because it gives me a chance to develop my culinary creativity. I’ve also had fun sharing some of the tasty herbal remedies that I make and introducing people to the healing properties of plants in a palatable way. And then, of course, there is the bounty of treats that I get to take home each time: everything from fresh eggs to tiramisu, sauerkraut to rosemary syrup. It’s also fun interacting and swapping with the other participants. I was a little nervous at first, but it’s remarkably easy and it’s interesting to find out about everyone’s creations.

What do you do to prepare for a food swap? (What is your process? canning, fermenting, baking, harvesting ...)

So far I’ve shared what I like to call “herbal yumminess” at each swap. Sometimes it’s tinctures (alcohol extractions of herbs) to add to teas or cocktails. I’ve swapped syrups: ginger and dandelion root chai—both recipes shared with me by local herbalist Julie James. I also brought vegan ceviche to my first swap. I don’t always have a lot of time, so I think about what I have brewing (e.g., I usually have several tinctures in process) as well as things that I’d like to try (e.g., the ceviche was inspired by a dish I tried at a restaurant). I mainly work with plants and fresh foods, but I’m interested in starting to ferment and can foods.

What are some of your favorite items you have received at food swaps?

Some of my favorite items from food swaps are—there are too many to list! Ones that come to mind are mini French macaroons, sriracha sauce, raspberry lavender jam, a chai tea mix, beer … really, I know I am leaving some amazing things out. I’ve been happy with what I’ve got each time. It’s such a treat.

Any advice for first time swappers?

My advice for first time swappers is to relax and know that people are going to be excited by your creations. I’d recommend that people don’t bring too many items though. I’m usually happy trading 15-20 things. Less is fine. More is okay too, but you might have leftovers to bring home. I like to bring a few items of each thing that I’m swapping. I don’t think you can do this wrong though …

 Meet Sarah....

1) Where/how did you first here about Food Swaps and what was your first impression?

I first heard about swaps via an article I read on the internet about a food swap in Seattle. Prior to that I had been swapping batches of soup with friends, but after I started canning I really wanted to do more.

2) What other Food Swaps have you participated in and what was your experience there?

Long Beach was the first one I participated in, but I've also been to swaps in North OC/Borderline, SGV East (Glendora), and Los Angeles. I'm looking forward to the inaugural swap for the Inland Empire Group, and of course the 6/23 swap for Central OC!!

3) What do you do to prepare for a Food Swap? (What is your process? canning, fermenting, baking, harvesting ...) 

Canning has been my main thrust so far, since that is what I have the most of. But I've also shared infused and fermented items. 

4) What about packaging (labeling and re-used materials)?  

I have a business card-sized label for "Whittenberg Farms" I make on my computer, which I cut out and paste on most of the jars. But I also I have some Ball labels that I have used in a pinch for tiny batches. Most of my items are canned, which means I use Ball/Kerr jars. It's nice that they are reuseable. For other items, I have a collection of glass jars and bottles that I have saved over the last couple years. In fact I think the majority of the time washing dishes is spent getting label adhesive off of jars!

5) Where do you prefer to source your ingredients from? 

I love the Long Beach Produce Exchange, but I also frequent the farmer's market in Old Towne Orange, which is where I live. I also struck up a friendship with a farmer at that market and he gets me major deals when I can buy massive amounts of produce, like during the summer and I go into tomato-canning mode. Best of all is when you can get backyard produce from friends and family. I also have a friend who has a farm in Fallbrook (Sisters Heritage Farms). She's in Orange twice a week and drops off at my place. I take most of what she gives me to the Produce Exchange, but I keep a little for myself. I give her some of my canned foods and produce I find at the exchange that she would be able to use.

6) What do you enjoy most about food swapping?

I love sharing what I make with others, and I love seeing what others come up with in their kitchens -- it's much more inspiring than doing research on the internet! It's also a good way for us to stretch our family food budget.

Meet Melissa....

1) Where/how did you first here about Food Swaps and what was your first impression?

My friend told me about the LA food swap in March 2011. He was super excited and told me to sign up ASAP. So I did, not really knowing what I was getting myself into. I made oregano jelly from homegrown herbs and vanilla scented grapefruit jam. I came home with some really yummy treats that I still think about, especially that jar of pickled nasturtium seeds. I planted nasturtium really soon after that just to make more. We were so excited about the whole thing for days after and couldn't wait to do more swapping. I loved the warm fuzzy feeling that I got from coming together as a community and sharing the fruits of our labor.  

2) What other Food Swaps have you participated in and what was your experience there? 

After the L.A. Food swap I did one in Pasadena and then took a break until the Long Beach swap started up. Each swap was really great and they each reflected the overall feeling of their respective hometowns, but the Long Beach swap is my favorite. I've only done two, but there were so many familiar faces the second time around that I really felt at home.  

3) What do you do to prepare for a Food Swap? (What is your process? canning, fermenting, baking, harvesting ...)

I really like to experiment and learn different processes and techniques to make stuff. I have a huge yarn stash, bins of fabric and all sorts of craft tools. When I started canning, produce became the new yarn in my life and I was hooked. I soon expanded into different types of food preserves including ferments. I've swapped sauerkraut, herbal syrups and even yogurt. I really like fermented veggies because they are so easy to make as well as super healthy and tasty too. 

4) What about packaging (labelling and re-used materials)? How did that come about?

I hate to throw stuff away, especially if its something as useful as a glass jar. I love giving items a second or third life, but I also like that they are free! One of the reasons that I like to swap ferments and syrups is that I don't have to worry about using canning jars. Swaps are great for keeping my jar stash under control. 

I've always been a sucker for creative labeling. Sometimes I'll just hand write a label if I'm pressed for time, but I'll still use fun paper. When I plan ahead, I like to use labels for swaps as a chance to practice my design skills. I really enjoy doing hand lettering right now and I had a lot of fun making the labels for the last swap. I'm always looking for reasons to do lettering. 

5) Where do you like to source your ingredients from?

I've sourced ingredients from a variety of places. If I have a surplus in my garden I'll use that, but I'm a beginner gardener, so that doesn't happen very often. My husband and I have spent hours driving up and down alleys looking for fruit trees to glean from. I also love that Long Beach has several local farms to purchase from. My daughter loves to go visit the chickens and its really great to be able to chat with the farmers. Finally I'll shop at Trader Joes or other markets around town. I try really hard to use organic and seasonal items. 

6) What do you enjoy most about food swapping?

I love swaps because I will show up with several jars of kraut and come home with such an amazing variety of goodies. It's so nice to have home made jams, scones, and baked treats with out having to do all the work.