Three-day walk aims to stomp out breast cancer

The Washington, D.C., Susan G. Komen 3-Day for the Cure annual fundraising walk took place this past weekend in and around the D.C. area. Music and cheering followed the colorfully costumed crowd on Sunday as they paraded through the streets of D.C., with their final goal being the Washington Monument.

Walkers are required to raise $2,300 to participate.

Voices featured: Judy Bruce, of Colombia, Md.

Bruce and her seven teammates raised almost $20,000.

Marshall Moneymaker, of Montgomery County, Md.

Moneymaker lost three sisters to breast cancer. You can find his website here.

 

D.C. Greek festival a celebration of culture and community

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A Greek festival that calls itself the “oldest and largest” event of its kind took place this past Friday through Sunday at the Sts. Constantine and Helen Orthodox Church in northwest Washington, offering authentic Greek fare and a lively atmosphere to hundreds of attendees.

Andrew Nevins, an attendee sporting a blue t-shirt that read “It’s all Greek to me” spelled out in Greek letters that he had purchased earlier that day, was enthusiastic about the cultural opportunities afforded by the event. “We’d like to know, what do the people feel? What do they identify with, besides just food?” he said, referring to Greek Americans. “But the food is great, and we’re all enjoying the food.”

The Sts. Constantine and Helen Greek Orthodox Church hosted the 51st annual Greek Festival this past weekend.

Greek cuisine also played a major role in Lisa Griffin’s decision to attend. Griffin, a non-Greek D.C. native, heard about the festival through the paper. She said that a previous encounter with dancing and food at a Greek church were enough to lure her out for the day.

“I had to come today because I just have to have it again, because it’s so good,” she said of the traditional Greek fare.

The three-day event features Greek jewelry and crafts, live music and dance performances, and, of course, time-honored dishes such as baklava, pastichio and moussaka.

“It’s a chance for not just Greeks, primarily non-Greeks, those who’ve travelled to Greece, who come and enjoy this wonderful, delicious food,” said George Recachinas, a longtime church member who assisted the Sts. Constantine and Helen Ladies’ Society in preparing the food in two small church kitchens.

The church itself is a tight-knit community. Jimmy Dialektakos was married at the church in 1984, a fact he relayed while roasting pork skewers that would later be served to festival goers. He also helps with maintenance work around the church.

“I do my share, like everybody else here,” he said.

Jimmy Dialektakos, a 27-year member of the church, roasts pork skewers at the festival.

Dupont market brings farm-fresh products to D.C.

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The Dupont Circle Farmers’ Market takes place every Sunday morning from the months of January to December. During peak summer months, nearly 40 farmers bring fresh produce, flowers, baked goods, meat and even seafood from Maryland and Virginia to the heart of D.C.

According to Stefano Frigero, of the Copper Pot Food Company, business was a little slow on Sunday, Sept. 11, but he’s used to working under any circumstances. He brings fresh pasta sauce, pasta and jam to Dupont Circle nearly every Sunday of the year.

“We are all year ‘round,” he said. “Our products don’t suffer in summer or wintertime, so we do from January to December.” He said that there are also more people buying his products during the wintertime.

Justin Grieser, of Firefly Farms, based in Maryland, said that he is always surprised at how many people come attend the market, despite any and all weather conditions. “Even when it’s cold out, people come out to support local farmers,” he said.

For vendors, preparation for the market is a weeklong endeavor. Some, such as Frigero, buy ingredients for their products at the market the previous week. “We can the jam and the sauce the same day. We prepare the pasta on Wednesday, Thursday and Friday to get ready for every weekend,” he said.

For patrons, the market offers some of the best fresh products around, as well as an opportunity to support the livelihood of local farmers.

“We come almost every weekend,” says Tom Glass, of Washington. “It’s just a great way to support our local farmers and eat really fresh food, which tastes so much better than the stuff that’s in the grocery store for a week or longer, to be trucked here from somewhere else.”

Not every vendor is able to keep selling their product when the harvest ends, but some find innovative ways to extend their business into the winter months.

“We dry our flowers this time of year, in the fall. We make ornamental wreaths, and incorporate lavender and rosemary and thyme and make a culinary wreath. That extends our season after the frost takes our fresh flowers, for November and December holiday sales,” said George Miller, of Four Seasons Nursery in Charlestown, West Virginia.