We’re so protected, relatively, for now, in the UK, to express what we believe in terms of food democracy and a vision for feeding ourselves in the future. These activists in Ethiopia have been charged under a counter terrorism law for attending a food security workshop. Outrageous! Hearing Omot admit his fear of torture more than that of arrest just sent chills down my body. Well clearly it’s a lot harder if you’re an activist in Ethiopia, so the least to offer is my small contribution, and to spread the word in this post. Read the rest of this entry »
A SONG, THEN A COLLECTION OF INTERESTING LINKS
I’ve decided I’m not going to write a post about Guava Jelly, even though Bob Marley singing about it is happy and sexy. Enjoy the song and feel reprieved…
Instead I am going to share all those web links that accumulate in files on my computer. I guess these offerings of links really do illustrate the Kitchen-Counter-Culture approach to food, cooking and eating. Here goes:
A farmer in the Philippines inspiring soil health with Lacto-bacillus (the critters in our ferments)
And the Importance of Good Soils in Harnessing Carbon as a response to Climate Change
How the Quinoa brou-ha-ha may be conceptualised differently in the North and the South issues of “malnutrition, commodity markets, land degradation, and globalisation.”
There’s a campaign that’s very important protecting the interests of small and poor farmers in Africa against the land-grabbing and market-dominating tactics of big corporations–Read this Red Pepper article as well as this interesting portal. Here’s a link to the World Development Movement campaign. This is important. Food Security for people means small systems, not being marginalised in the big ones. Where we still have any leverage, we must use it.
An interesting piece on the world history of Rhubarb and how to think of it as a savour ingredient– I’ve used it really successfully in Indian “curries” (whoops, sorry!) so can vouch for this.
A recipe for an alternative soy sauce though calls for beef stock. Interestingly I remember being suggested a vegan beef-stock alternative as a good mixture of black-strap molasses and soy sauce.
A wonderful list of things to do with dandelions — I love these kind of lists — and there are so many more ideas as well. Dandelions, in their abundance, are such an incredible gift, and feeling thankful for them is a spiritual practice of spring and summer for me. Here’s a recipe for Spicy Fried Dandelion Flowers. And a piece on Dandelion Root and, among other things, dehydrating them. A few weeks ago, inspired by Pascal Baudar of Urban Outdoor Skills (operating in dry Southern California so very different from my cool moist world here), I made a kimchi with lots of dandelion leaves– it turned out really well. Get ready for a fun Dandelion post from Moi-Meme coming up in the next few weeks 🙂
Getting personal: After all those years I had migraines, small ones and large ones, I did come to believe a leaky-gut hypothesis, and pretty much feel healed by eating very very low (though not no) gluten and sugar. This article talks about a the role of Zonulin in Leaky Gut syndrome from a Paleo point of view.
Here’s a fun list of ways to get fermented foods in your diet throughout the day, for health and healing maybe of that Leaky Gut…
Last but not least, and on a differetn and happy note, this seems like a really fun thing to do with children who, like mine, were or are Roald Dahl obsessed: Lickable Wallpaper as in Charlie and the Chocolate Factory.