The Acorn Journey Continues – Part 2!

Several amazing people gathered at the Starship on Sunday, January 10, for our first CSK cook day of 2016! We started off by preparing a giant bucket of saurkraut. Saurkraut is an eastern European dish that involves fermenting shredded cabbage in a salt water brine, which encourages the bacteria lactobacillus. This bacteria is already naturally present (and highly beneficial) in our digestive systems, meaning that eating saurkraut is great for your gut! 

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Love & SG1 massaging salt into the gargantuan bowl of shredded cabbage (thanks for the donated cabbages, Love!).

Ah, you still want to hear more about the acorns, don’t you? After y’all did such a fabulous job cracking and shelling acorns, Frances Rose and I (with help from Geraldine) ground them into a flour and leached out the bitter tannins. The result was a wet lump of acorn flour, ready to use, dry, refrigerate, or freeze. We experimented with an acorn pie crust (created by simply adding maple syrup to the wet flour and pressing it into a pan). The attendees of Faerie Camp Destiny’s More than Annual Meeting got to enjoy an acorn apple pie, made from the very acorns we harvested from the Destiny forests.

Of course, we just had to save some acorn flour for the CSK! We defrosted it and made two totally different (but equally amazing) acorn flour dishes at the last cook day. Our savoury dish was salty, buttery acorn spaetzle (a small German dumpling). We used this recipe from, which involved combining acorn flour with wheat flour. 

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Spaetzle featured on our eastern European-inspired CSK dinner table. 
For dessert, we whipped up a transcendently sumptuous, moist, lighter-than-air acorn chocolate cake. This was adapted from a flourless carob cake recipe found in Nourishing Traditions by Sally Fallon. We replaced the carob powder in the cake with acorn flour, and the carob powder in the icing with cocoa powder. This dish was free of any other flours besides acorn, which really allowed the spicy nuttiness of the acorns to shine. 

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The glorious chocolate-coated acorn cake. 
The acorn flour really worked wonders for our dinner table!!! We’re very impressed with its rich flavour and versatility. It’s been so satisfying to enjoy the fruits (nuts?) of our labour, and to share it all with our CSK family. Thank you to all of you who helped us crack into this ancient culinary magic! 
Are any of you feeling a little let down because you weren’t able to enjoy the acorns with us? Fear not! There is some more flour in the freezer, and we’re working on leaching a fresh batch of nuts right now. The CSK will play with acorns again!

Until next time!

With acorn-fueled ardor,

❤ Acorn & Frances Rose 



The Acorn Journey Continues

Greetings, lovers of righteous food!

Thank you so much to all who attended the first CSK event of the season on November 15. We’re writing now to share some photos from that fabulous day and update you on the progress of the acorn processing.

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We started the day with tons of acorns! Here you can see some red acorns that have been attended to by our fabulous acorn-cracking team.

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Beleza and Geraldine with their hammers and nut-cracking boards (with ingenious divets drilled by Michelle -these kept the nuts from flying all over the garden after being struck). 

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Keoki Hala and Star Galaxy One shelling white acorns. While the red acorns needed the hammer treatment, these white acorns practically lept from their shells unaided. 

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Just a portion of the amazing dinner we prepared together. Some of you even took home sprouting white acorns (in the basket on the upper right) to grow into white oak trees.

After y’all’s fabulous work sorting, cracking, and shelling both the red oak acorns and the white oak acorns, Rose and I ground them into a flour (keeping red separate from white) and soaked the flours in cold water. The water was changed every day -lots of gratitude to Geraldine for attending to this while Rose and I were out of town! The purpose of this soaking time was to leach out the bitter tannins in the acorns. We’ve just now finished the leaching process and are suspending the flours in a mesh bag to drain out all the water. We will then be left with two clay-like lumps of acorn flour, which can be refrigerated, frozen, or dried until use. We very much look forward to doing some experimental acorn baking with you all soon! With so many acorns, this process would not have been possible without you.

If you’re interested in more detailed information on acorn processing, you can check out the book we followed, Nature’s Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants by Samuel Thayer. I appreciate the context he offers about the key role acorns have played in cultures and cuisines across the world:

For thousands of years our ancestors subsisted on acorns, living as part of the ecosystems they called home. From the hills of the Fertile Crescent to the great forests of Western Europe, from the coasts of Japan and Korea across the Pacific to California, from the Eastern Woodlands of North America to the mountains and valleys of Mexico, the acorn was once a cherished food as basic as bread. (p. 146-147)

Also, check out this rad Acorn cookbook written by a friend-once-removed from the CSK.

Thank you for sharing in this bounty with us, and for honouring the fruit of the oak.

Be sure to keep your eyes out for more updates from the CSK, as season 4 comes to life!

With love and courage,

Acorn & Frances Rose

—————– ❤

4th Season of the Community Supported Kitchen — and the vocal return of the Cultural Engine!


Hello friends!  We know it’s been a long time since we last communicated on this channel.  We also know that it is high time that we return — our Engineers are back in town, and this season is shaping up to be the most exciting yet.  The seasons past have included much land work, much food preparation, much community organizing, as well as much dreaming & cross-pollination.  Our hope is to catch you up on at least some of those details past to fill you in, as we keep you up to speed on the latest.  Speaking of the latest, the 4th Season of the Community Supported Kitchen begins on Sunday Nov. 15th.  If you want more information, please visit our online survey form.  Here are some of our articulated goals for this season in the Kitchen & beyond.

CSK Season 4 – Goals Articulation

– We share, celebrate & educate around regenerative food cultures & practices.

– We provide delicious, nourishing, righteously-sourced food — & share the wherewithal for anyone to make it at home.

– We demonstrate & actualize a system of eating that heals the planet, and raises the collective health of our shared communities.

– The space becomes a hub to connect our intersecting communities — as we explore the potential of living systems to self-organize & add value to our lives.

– We co-create a collaborative atmosphere & feel, each of us, empowered to make the space fit ​each of ​our needs & desires — as we grow together a learning & playing environment that feels relevant to our lives.

– We co-create a space that is nourishing to our bodies, minds, and spirits.

– We co-create a growing vision of and toward a Faerie Ca’Fae & store-front in West Philly — and practice working together toward common goals.

– We create opportunities for abundance and capital in many forms to flow amongst all involved.

– We gather in the financial abundance we need to sustain the CSK and to support our lives and work.


As we said, we’re hosting our first gathering date of the Kitchen season on Sunday, Nov. 15th.  If you want more information, please visit our online survey form.  thank you.  And happy cooking. ❤ .

2nd Season of the Community Supported Kitchen begins!!


The Community Supported Kitchen (or ‘CSK’) is a community food program that offers education, nourishment, food training & more.  It grows regenerative food culture in all the communities it touches.  Sourcing ingredients wherever possible directly from local farmers, co-ops, local gardens, & organic fields, the CSK puts people directly in touch with a regenerative local food system — one that gives back to earth & earthlings more than it takes.  In short, this food heals the planet.


We are coming into Week 4 of the 14-week second season, which features community cooking days, learning events, support groups, righteous food, & spotlights on peasant food traditions of the world.  Here is this season’s menu offerings:


***** the Weekly Menu *****

The Weekly Menu features 3 cohesive dishes — which means a meal for 2 to 4 fae, or are also able to be enjoyed separately, & with your own inclusions. The Kitchen & its subscribers will tour the world, as the Kitchen represents, as faithfully as possible, peasant foods of the world — robust, nourishing, delicious, & earthy.

Featured regions & cuisines will include: the Mediterranean, Indian, East & West African, Japanese, Chinese, & various tastes from across the Americas.



***** Community Supported Hummus *****

Hummus is a shared name offered to the chick pea in both Arabic & Hebrew. Hummus builds strong bodies. Our Hummus subscription is an exploration of the chick pea — in many flavors, & multiple guises — from Fae who LOVE the chick pea.



***** Community Supported Ferments *****

Right now, we’re sharing with you our faemily sauerkraut. We have beets on the way for kvass & a lactoferment of beets & seeds. We also love ogi, a fermented millet porridge that pairs beautifully with all of the above. How about dosas? rejuvelac? curious? Talk to us.
Tell us what ferments you want to eat, or try. ❤ .



***** Spirulina Popcorn Extravaganza *****

This is an olive oil-laced, spirulina-colored, nutritional yeast-enhanced, black pepper-spiked, truffle-scented, house-spiced eating extravaganza.



***** House Spice *****

An opening, warming, fresh blend of organic spices/seeds that includes coriander, fennel, chili flakes, caraway, dill, pink himalayan sea salt, & thyme.

&, the Kitchen is able to offer a limited number of glass, spice grinders to those without.


***** Sunflower Za’atar *****

Za’atar is an ancestral spice blend from the Eastern Mediterranean. It tends to include sesame, sumac, & a green herb like thyme. We blend ours with sea salt, chili flakes, & toasted, soaked-sunflower seeds.



***** Bulk Gomasio *****

Gomasio is a delicious, nutritious, protein-rich condiment from Japan. It contains sesame seeds, seaweed, & sea salt that are lightly toasted & slightly ground.



***** Dosa Batter *****

Dosas are a bread of South India. These thin, delicious, savory crepes, made from a fermented batter of rice & lentils, are the daily bread of many South Indians, where wheat will not grow easily. The CSK makes available its ‘house-spice’-laced dosa batter — (not the prepared breads) to its subscribers in 32 ounce containers.

To prepare dosas at home you will need a large, non-stick skillet, or a beautifully seasoned pan.


***** Soaked, sprouted beans, or grains, nuts (nuts also then toasted) *****

Nuts, beans & grains are seeds. If planted, they can sprout into plants that can make more of themselves possible. Until then, they protect themselves naturally, until conditions are favorable for them to grow. Soaking & sprouting nuts, beans, grains & seeds:
– removes the plant’s protective layers,
– converts more of its energy into its own deeper essential form, &
– makes them more bioavailable to our body’s digestive processes

Curious? Talk to us.
Tell us what seeds call to you to eat in this way. ❤ .



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In 1979, Harry Hay put out the first gathering call of the group now known as the Radical Faeries.  Since then, Radical Faeries continue to find one another in the world, & help each other remember our sacred roles on this earth while holding space for others to realize the same.  The following is the text from Harry Hay’s initial call.  After, is a gathering call from 2014, that the West Philly Cultural Engine created for the 4th Annual Philadelphia Faerie Gatherette when just the something it needed was a regenerative & self organizing structure.

AUGUST 31-SEPTEMBER 1, 2, 1979

Exploring breakthroughs in gay consciousness
Sharing gay visions
The spiritual dimensions of gayness

It’s in the air. Heard everywhere. At the World Symposium on Humanity the talk is about “New Age Politics” — beyond Left and Right — a synthesis of the political and spiritual movements of the past two decades….the need for “conscious beings” assuming responsibilities for social and political change — a radical Circle of Dharma….something new is happening in our society with more and more people living and perceiving their lives differently….merging of political consciousness and spiritual consciousness — an interest in healing society rather than championing exclusive claims to “rightness.”….Does all of this political/spiritual ferment have any relevance to gay men? Is there a gay vision of New Age society? Is a “paradigm shift” in gay consciousness also manifesting itself?

The answer to all of these questions is: YES! And many gay brothers are feeling the need to come together…

To share insights about ourselves
To dance in the moonlight
To renew our oaths against patriarchy/corporations/racism
To hold, protect, nurture and caress one another
To talk about the politics of the gay espiritment/ the espiritment of gay politics
To find the healing place inside our hearts
To become Inspirer/listener as we share new breakthroughs in how we perceive gay consciousness
To soar like an eagle; to re-discover/re-invent our myths
To talk about gay living/loving alternatives
To experience the groundlessness of the calamus root
To share our gay visions; to sing, sing, sing
The link below is to a 7 page PDF illustration, created by the Cultural Engine, that describes a regenerative, & largely self-organizing, Philadelphia Faerie Gatherette — one that just happened last week, & felt incredibly beautiful & magical.
** Fun fact:  it was the First Annual Faerie Gatherette in Philadelphia that was most responsible for Frances Rose moving to West Philadelphia.**

West Philly gardens in May