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A Philly.com article this week focuses on a new ‘food swapping’ trend — and quotes participant Robin Shreeves of Barrington.
The swaps are going strong in places like Brooklyn and Boston, according to the article. The Philly swap — which brought together several dozen people for the first event — will hold its fifth event in mid-July and already spawned a South Jersey swap.
The swap works this way, according to the website foodswapnetwork.com: “All swap items must be homemade, homegrown or foraged by you. Bring an assortment of your homemade edible specialties (think pickles, preserves, eggs, baked goods … honey, granola, pasta, fruits, vegetables, herbs, spices … you name it!) to exchange for other handcrafted delights. Bring as little or as much as you like (we suggest 10-15 items, but it’s up to you). You can bring a bunch of one thing or multiples of a few different things.”
The article continues with:
Robin Shreeves’ biggest hit so far has been her pizza sauce. Shreeves, of Barrington, N.J., has also made caramelized onions, taco seasonings and hot buttered rum. “I participate for two reasons,” she said. “I like to meet and spend time with other people who enjoy making and eating food that’s real — made from ingredients instead of a box. And I also like that I get to bring home new foods that I would never think to make myself. When I bring home a variety of foods that are new to me, I end up coming up with creative ways to use them. It helps me to break my family out of eating the same old, same old.”
Related link: facebook.com/PhillySwappers