Food swaps, the edible exchanges that give canning, baking, and pickling hobbyists a chance to trade their wares, tend to be heavy on granola.
"It's a swap standard," says Seattle Swappers' Jill Ginsberg, who launched the organization after a successful swap in Wallingford last April.
The first Seattle Swappers-sponsored event is set for tomorrow in West Seattle, and Ginsberg is hoping to attract a more diverse array of trading items. She's hosting the swap at the High Point Center Neighborhood House, instead of her home -- "I wanted to do something more with my community," she says -- and has reserved nearly half of the 50 available tickets for members of the surrounding neighborhood.
"It lends a whole ethnic element that you don't typically get," Ginsberg says. It's usually jam, pickles, and preserves, which is great, but it's so much more exciting when you add a Somali or Ethiopian element."
The High Point tickets haven't yet been claimed, but Ginsberg says Center staffers warned her that, for cultural reasons, "people will not pre-register."
"I'm expecting anything," she says. "There could be five people, there could be 25 people."
Swappers who have reserved slots at the free event have indicated they're planning to bring applesauce, olive tapenade, vegan muffins, kale chips, canned plums, chocolate truffles, and granola. Ginsberg is preparing coconut macaroons, pesto, and vegetable bisque, which she hopes is good for more than a jar of hot sauce. At the April event, a hot-sauce maker didn't package his sauce for multiple swaps, so Ginsberg ended up with all of it. "I still have some," she says.
The Seattle Swappers' website includes tips for swappers, who are advised to bring ingredient lists and samples.
Ginsberg hopes to hold quarterly swaps around the city. "The thing that's really cool is you meet other people who you have the enjoyment of making food in common with," she says.