Science + Food

Check out this interesting article in the Huffington Post! Its about a Harvard class that tackles the relationship between scientific techniques and understanding with cooking and food.

CLICK HERE

Healthy Food in Brittish Hospitals?

Check out the article linked below. Here I am worrying about public schools and I totally missed the irony of terrible food in hospitals. I once spent a candy-striping summer working in a hospital kitchen and I can tell you assuredly that American hospital food is just as terrible.

http://www.guardian.co.uk/commentisfree/2010/nov/07/bad-food-feeding-hospital-boycott

Los Angeles Vegan Beer Fest

CHECK IT OUT!

Foi Gras

Speaking of Dan Barber. . .

This is the video (yet another TED talk, from the TASTE conference I believe) that turned me on to him. He and I hardly have allied beliefs on many things food-related, but I respect his beliefs and the thoughtfulness he puts behind every bite. And he is a big proponent of supporting local agriculture. Even if he does pull the horrendous "but it tastes so good" joke, I'm willing to hear what he has to say.

"You Say Tomato, I Say Agricultural Disaster" by Dan Barber

Check out this 2009 NY Times article by Dan Barber, one of my new names to the "persons of interest" list in my food obsessed mind. Its got some interesting insights on modern agriculture and the spread of disease amongst plants.


Read it now!

Ellen Gustafson: Obesity + Hunger = 1 global food issue

Chili Addiction

Discovering new places to eat is like playing Columbus. It does not matter how many inhabitants have come before, how normalized and familiar the territory is to others, when you lay eyes upon it for the first time, you claim it as your own personalized discovery. You are the conqueror, and when  you bring the information to others, you bring it into existence.

A couple weeks ago  I played Columbus and "discovered" Chili Addiction, a new eatery in West Hollywood on La Cienega.

Yamashiro Nighttime Farmers Market

Tucked up in the hills off Franklin Ave, just above the mysterious Magic Castle and neighbor to the Hollywood Bowl, is the Yamashiro Farmers Market.

Gorgeous sunset views of the city, accented by lovely Japanese inspired landscapes, live music, and unique local flavors for sale - this is a wonderful way to spend one's Thursday night.

The Ketchup Conundrum by Malcolm Gladwell

Last week while meandering through Target I was seduced by Malcolm Gladwell's book "What the Dog Saw" - a collection of his articles written for the New Yorker. So far its an absorbing read. One of the articles included in the book is "The Ketchup Conundrum" and its a marvelous examination on marketing, food science, and how food tastes. It tackles the very interesting question of why there exists dozens of varieties of mustard, but when it comes to ketchup - only one "flavor" is king.

Underdogs such as Jim Wigon have attempted to rival the likes of Heinz ketchup by developing fascinating hand crafted varieties - with maple syrup substituted for corn syrup, and hand chopped basil, red peppers, Spanish onions, garlic and a high-quality tomato paste - but to no avail.

The article gives a little dose of ketchup history too, as well as bringing to life some fascinating and quirky characters.

Published in Sept. 2004, I'm a little late in the game. But if you have not read it - read it now!

Paru's Indian Food

Paru's Restaurant is a Hollywood gem - serving up delicious South Indian cuisine with personality and love. Anyone who is serious about Indian Food needs to make this place a regular stop.

TACO SPOT

This weekend was a celebration in laziness and eating out. From free swipes from the Sis into UCLA's dining hall (not so yummy) to Scoops (very yummy) to my new favorite Mexican eatery - Taco Spot.

I have been searching in LA for sometime for a place that is both authentic Mexican AND vegetarian friendly (hard to do as authentic usually necessitates lard and chicken broth). As much as I love Chipotle, sometimes I am craving somethign a little less California-y and a little more real - the kind of place with orange tables and plain tile floor that offers up a burrito that isnt afraid to embrace its heavy bean flavor, with plenty of the salsa that you are a little afraid of.  No frills no fuss. Just Yum. Taco Spot is the answer.

Nicolette Hahn Niman "Righteous Porkchop"

I think I am going to add Nicolette Hahn Niman's book, "Righteous Porkchop" to my food reading list.  Niman is an environmental lawyer and a cattle rancher. She has no qualms whatsoever eating - or raising - animals for food, yet she makes a very impassioned plea for humane treatment of animals along with (so I'm told) clear and concise methods of achieving that goal.
Get a taste of her by reading her New York Times article entitled
"Pig Out"










She also has an interesting article in the Huffington Post with tips and straightforward information for those who are interested in avoiding products from factory farms and want to find alternative sources for meat, dairy, and eggs.

Oysters And Vegans?

In his article, Consider the Oyster, Christopher Cox makes an argument that Vegan's should and could eat oysters while still adhering to the moral code that prompted them to become vegan initially. This is because oysters can be grown sustainably, and in a way that is arguably pain free from growth to harvest.

Eating ethically is not a purity pissing contest, and the more vegans or vegetarians pretend that it is, the more their diets start to resemble mere fashion—and thus risk being dismissed as such. Emerson wrote, "A foolish consistency is the hobgoblin of little minds."

Healthy Food In Movie Theatres?

Sony Pictures chairman and CEO Michael Lynton, speaking at ShoWest this past Monday, announced his support for healthier snacks to make their way into theatres.

You can read Variety's article on it here.

I think its a smart and overdue idea. Lynton cites a recent poll of movie goers in which a majority of parents would buy healthy snacks if they were offered, with 42% of those polled saying they would visit theater concessions more often.

Um . . . duh?

 However, this is just talk, we'll see if anyone actually gets behind their words. I am glad to see that its more popular to advocate for healthy food reform.

The Cooking Channel

The Food Network is launching a new spinoff network May 31, called the Cooking Channel, in what seems an attempt to revamp their image and snag some new viewers, the kind interested in grass roots food culture.  For a long time The Food Network (which debuted in 1993) has been top dog - they invented the concept of food entertainment, and were the only sheriff in town for some time. But lately they have been outshone by the success of shows such as Bravo's Top Chef (and upcoming spin offs), Fox's Hell's Kitchen, or more recently ABC's Jamie Oliver's Food Revolution. 

Tony's Darts Away

Last week a truly remarkable bar opened up in Burbank, of all places. Its called Tony's Dart's Away. This place has something for everyone.

With over 30 local California beers on tap, no respectable beer conusour can turn this place down.  I've already been twice in their first week.

Jack In The Box Add Airs During and "Food Revolution"

Since I do not have a functioning television, I watch most tv shows online, and both in last week's episode of Jamie Oliver's Food Revolution and in the premiere the week before, the below ad aired during the short sponsorship breaks - wedged in between Oliver's preachings on poor eating habits and his rants on over-processed food. I was completely appalled by the irony the first go around when the commercial first popped up on my screen. The irony seemed too blatant, I half expected it to be a joke or at the least a careless mistake. I was completely shocked to see the exact same ad air again next week when viewing the second episode online. Apparently, this was not mistake.

The Alcove Cafe

Last weekend I struck up a new friendship over tortilla soup and lemonade at the Alcove Cafe. Nestled in the heart of Los Feliz, across the street from the Mustard Seed Cafe (another lovely spot), this venue really embraces the surrounding community vibe.

Sunday late-mornings are bustling and packed full of girl dates, bro dates, hangover dates, and family dates. Yet for all the crowd and elbow jostling, there is surprisingly a lot of room, and I quickly found a few unclaimed tables around back. The exterior is full of garden-esque colorful chairs and tables, not quite mismatched and not quite uniform. I kept thinking of the Mad Hatter's Tea Party (not Tim Burton's rendition). The interior has an antique feel, you can imagine just how small and cozy the place once was before it became a hot spot (and might still be at 6am).



The menu has typical LA pricey-ness, but it offers up an interesting array of options made from fresh, local, and hand-crafted ingredients. (The espresso and coffee is hand roasted by Fonte, a Seattle based micro-roaster, their loose leaf teas are also hand-made, and their baked goods come from local artisan bakeries). There is something for everyone, and often more than just something. As someone with an unsteady work schedule, the real winner for me is their 6am-11pm hours.

The Alcove Cafe also serves as a great spot for people watching (Los Feliz attracts both interesting and dull characters of all sorts.)

Not your quiet, unknown, hideout to retreat to for introspection and whispered conversation. But definitely and energetic and fun place to check out when you are in the mood for an interesting, sometimes bustling, vibe. Busy as it is, it doesn't intrude upon conversation, so its still a lovely spot to bring a new acquaintance, or perhaps catch up with old ones. Alcove Cafe is one of those places that makes me excited to live in LA and reminds me that there are interesting, unique places on every corner, home to many stories, a bit of history, and little landmarks of their respective communities

Cajun Bean Stew w/ Garlic Saffron Rice

This is a really hearty and tasty recipe - it can be quite spicy if that's your thing (its most certainly mine!) or just savory. I adapted this recipe from Moosewood Restaurant Cooks at Home, a delightful book I received as a Christmas gift.

This dish is particularly full of yum when served with orzo (Moosewood has a great saffron orzo recipe), or kale, or a thick absorbent biscuit of choice, OR, as I did it this go around, with some garlic saffron rice.

INGREDIENTS

1 medium onion, chopped
3 cloves garlic, chopped finely
2 tablespoons vegetable oil
3 celery stalks (around 1 cup chopped)
2 bell peppers of your color preference, chopped
1 teaspoon chopped fresh thyme (1/2 teaspoon dried)
1 tablespoon chopped fresh basil (1 teaspoon dried)
1 teaspoon chopped fresh oregano (1/2 teaspoon dried)
Ground black pepper to taste (about 1/4 teaspoon)
Pinch of cayenne
Pinch of salt
2 cups chopped fresh or canned tomatoes (14 1/2 oz can) - I find I like to get canned tomatoes with a spicy marinade to add more flavor.
1 tablespoon molasses
1 tablespoon Dijon mustard
two 16-oz cans of butter beans
Chopped scallions
Sprinkling Daiya vegan cheese (optional)

In a medium-big saucepan saute the onions and garlic in the oil on medium heat. When things start to give you the first glimmer of brown, add in your chopped celery and bell peppers. Saute for about 5 min more, then add in your thyme, basil, oregano, black pepper, cayenne, and salt. Saute until the onions are really golden, and the textures of the veggies are too your liking.

Add your tomatoes (if your using canned tomatoes try experimenting with how much juice you want to include. If its a marinade it can make for a good stew, or you can drain the tomatoes and go for something a little thicker and less soupy). Along with your tomatoes add the molasses and mustard. Simmer for 5 min.

Add your beans (well drained), cover, and stir occasionally until thoroughly heated.

Serve over your garlic saffron rice, top your dish with scallions (highly recommended!) and - if you are so inclined and in a cheesy mood - sprinkle on some Daiya vegan cheddar cheese.

A really fast recipe and makes for great, filling leftovers (it gets spicier though so beware). Best of all, it makes the kitchen smell sassy.

This also, as my hacking cough and rubber nose can attest, is a fabulous recipe to turn to when I am sick - the spiciness can force some flavor onto my palate, it doesn't require diligent chewing, and its warm & homey.

Jamie Oliver's Food Revolution Ep 101

Last Sunday gave host to the premiere of Jamie Oliver's Food Revolution.

While I am as susceptible as anyone to the all-consuming power of vicariously participating in trashy drama, I have always made a conscious effort to avoid reality TV (both as a career and as an entertainment though, unfortunately, I have become entangled with both heads of the beast). However, given the subject matter I couldn't help but be instantly fascinated by this show. And so I marked my calander and plunged on in - wanting very much to love it and wanting, even more so, for the rest of trashy-drama-loving-America to love it. I really really hope that Oliver's message retains its sincerity and that he avoids making a superficial spectacle of it all. So far, I am on the fence.

The premiere focuses on the instant conflict Jamie hits upon his arrival to Huntington, West Virginia - opening with a scathing radio interview with a local radio station. Jamie, shaking off the local jerk, who accused him of trying to force-feed the town lettuce, heads next to a public elementary school where, despite his prettiest smiles and cutesy British turns of phrase, he finds another enemy in Alice - a tough no-nonsense lunch lady. Apparently at this school pizza works for breakfast (and counts for two servings of bread!). The only milk kids are drinking is strawberry and chocolate flavored. Apples are just for show and inevitably end up in the trash. Jamie's outrage is met with cold denial by the lunch staff who stand by their frozen processed food. As long as chicken is "one of" the ingredients in frozen chicken strips, then its legit. Luckily we finally find a friend in a local pastor (now there is a first!) - he's tired of burying his sickly parish (is it called a parish?).

We also spend some time with an overweight family who is more amenable to changing their lifestyle. Jamie shows them how to whip up a quick pasta w/salad dinner and - to my delight - features the dynamic duo!

The show ends on Jamie's tearful frustration (drama alert!) at his lack of acceptance, aggravated by a slam in the local paper, and his daunting task of being given a week to implement a new plan for the school - cooking his way - and show that he can follow all the regulations, come in on budget, and get kids to like it.

I have to say it was really interesting to see the behind the scenes of a school cafeteria. I do have sympathy for the overwhelming task before these lunch ladies. They have a ton of mouths to feed, limited time, ridiculously poor budget, and a ton of ridiculous red tape regulations and paperwork up the wazoo. But the food is completely atrocious.

I am really really excited about this show and eager to see where it goes. It has the potential to be fresh and thought provoking and through the guise of reality TV it just might captivate mainstream America. Yay for television as a tool for change! Right? I just really hope the reality TV aspect doesn't get the best of it.

If you want a more articulate review - check out this one I just found online in the Washington Post.

Vegan "Activism"

I am writing this in response to a poorly written, disappointingly insubstantial, article written by Steven Stern and posted on CNN.com. It read to me like someone looking for a filler article who wrote down some pessimistic thoughts about vegetarians and backed them up with a quick google search of "Vegan and Controversy."

While it is clear Mr. Stern has probably never in his life considered a vegetarian diet, what really bothered me was not his indicated standpoint against vegan activism, but rather the vagueness of his viewpoint and the dismissive way in which he treated his own article, and thus, vegan activists in general.

The article is entitled "Vegetarian Activists Try In-Your-Face tactics". Opening with a rather snarky comment, Stern's intent is clear :

Not content to sit quietly at home eating their tofu cutlets, more and more vegetarians, it seems, are taking action, trying to get the carnivorous masses to change their ways.

The article then hastily outlines some of those tactics. From some anonymous rogue pie throwers at a lecture given by Lierre Keith (trust me, when I finish her book, you will get a heavy dose of my thoughts on her), to PETA's attempt to get a racy ad to air on the Superbowl a year ago.

Stern points out the vegetarian activists have learned that "sex sells" and seams to suggests that media attention is the central goal of a vegetarian activist. He states:

Still, recipes only go so far. And, more to the point, they don't get as much media attention. For many vegan and vegetarian activists, getting coverage is an art.

While I felt the article had a dismissive, negative spin to it, I think the topic of vegan representation Stern hastily brings up is, when give real weight and consideration, an interesting one. I think anyone who is a vegetarian or a vegan is inherently an activist in the sense that we "lead by example." But the extent of our dedication to activism in the sense of "conversion" varies wildly.

I spend a lot of time consciously aware of the stereotype put upon me for being a vegan. A lot of people assume vegan is synonymous with adjectives like "extreme" or "crazy liberal" or "irrational" and even the less harmful but still generalizing "hippie" and "tree-hugger." Vegans are thought by many to be difficult, rigid, judgmental, and (usually) wrong. I've never found a fictional character in movies, television, or books who was a vegan and didn't inhabit these traits. Making fun of a vegan and their beliefs is fair game, especially now that it is so hard to make fun of other groups these days without an instant backlash.

"Not content to sit at home eating their fried chicken, more and more african americans, it seems, are taking action, trying to get the white masses to change their ways."

Or how about -

"Not content to sit at home eating their matzoh ball soup, more and more jews, it seems, are taking action, trying to get the Goy masses to change their ways."

And lastly -

"Not content to sit at home listening to Lady Gaga, more and more gays, it seems, are taking action, trying to get the straight masses to change their ways."

To see a CNN article so callously play into the vegan stereotype, by stringing together a series of unrelated minor events by various groups and individuals, is hurtful. To forsake serious examination of why some activists do take the in-your-face-approach is disappointing.

But all stereotypes exist for a reason. There are people who take extreme approaches when desperate for attention, this is true for any side of any debate. I do agree that PETA often takes advantage of this. I do think that dumping a ton of manure in front of Gordon Ramsay's restaurant is antagonistic and the equivalent of hurling a bowl of vinegar at your flies. While I understand the anger that feeds those actions, I think that it is important to keep such anger in check, especially if your goal is to get people to listen.

However, I personally do not have a problem with harmless publicity stunts. Sexy ladies clad in only lettuce handing out veggie hot dogs? Fine by me. An army of zombies protesting outside a KFC - sounds like fun. People have a right to speak their mind and, with so many people doing so these days, creativity definitely earns one a few points.

So what really got me so hot and bothered about this silly little article?

I fight really hard to get people to take my beliefs about food seriously. I enjoy a good discussion, especially with someone who does not share my opinions, as long as we are both willing to listen and engage in the debate. That is why I am reading Keith's book, and why I am loving doing so.

I became a vegan because I wasn't afraid to challenge my way of thinking. All I ask of others is to take a similar responsibility for their own beliefs and subsequent actions. And I want to never lose my own fearlessness, because I would never want to loose that freedom of thought.

I think the way we raise and grow food in this country is atrocious. I think we are killing the environment, we are killing each other, and we are killing our fellow creatures. I want more people to care, and I want to engage more people in the controversy over food. I want to end factory farms. I want revolutionize the food industry so that people are not eating themselves into early graves. I want to learn how to grow food sustainably. I want to help feed and nourish the hungry.

So no, Mr. Stern, I am not content to sit quietly at home eating my tofu cutlets.

Slow Food

Congress is updating the Child Nutrition Act. Email your legislators to tell them you support helping schools serve real food. Check out this website dedicated to advocating for better food in school.

http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/

Jamie Oliver

Every year the TED Conference awards at least one of its speakers a "TED PRIZE" to "an exceptional individual who receives $100,000 and, much more important, "One Wish to Change the World." Designed to leverage the TED community's exceptional array of talent and resources, the Prize leads to collaborative initiatives with far-reaching impact." This years recipient was Jamie Oliver, and this week he revealed his wish to the world.

I wish for your help to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.

He speaks passionately about the need to educate children and parents about food. Repeating the haunting mantra expressed by so many other nutrition experts - that we have welcomed in a generation of children whose life span is less than their parents - he implores people to accept the reality of the situation and, even more important, accept the responsibility of it as well. He talks about obesity and bad health as a very serious and deadly epidemic (with diet-related diseases sporting a higher death toll than all other leading causes of death combined). Yet, unlike AIDS or Cancer, it is not only completely preventable, it is reversible as well. He presents simple facts and necessary solutions. Don't listen to me summarize - check it out for yourself in the video above.

Jamie Oliver is a celebrity chef who worked to revolutionize food in the British school system by launching a campaign entitled "Feed Me Better" and now has his sites set on America with an upcoming reality show "Jamie Oliver's Food Revolution" on ABC, where he takes on the fattest city in the nation, Huntington, West Virginia, in hopes of turning around their eating habits.

I am happy to see him gaining attention and finding a way to bring this topic into mainstream media outlets. Its truly embarrassing what we feed kids in schools, and our justifications for it just don't hold up.

His talk got me to thinking and I realized that most of the issues I feel passionate about, with regard to food, stem from us as a global culture distancing ourselves from food. We distance ourselves from the unpleasantries of factory farming, we distances ourselves from the environmental strain of large scale agriculture, we distance ourselves from knowledge about where our food comes from - we don't properly understand its nutritional value, and often times eat things that contain ingredients we know absolutely nothing about. We distance ourselves from the responsibility all these revelations entail. When we are not properly educated we are helpless. Below is a list of a couple of things Oliver outlined in his talk to help the US get back on track.

• Every child in the U.S. should learn to cook 10 meals before leaving high school.
• Supermarkets should appoint "food ambassadors" to explain to customers how they can prepare local, fresh and seasonal foods.
• Food companies should make education a central part of their business.
• Food labeling should be improved to accurately warn people about unhealthy food. In his video he calls America's current food-labeling system a "farce."

Pizza Fusion

Discovered a great pizza place that opened up a couple blocks away. Pizza Fusion. They offer gourmet pizza, salads, sandwiches, wine, and other tasty treats, both for the vegan and the carnivore. It was a rare treat to find a pizza place that offered vegan pizza (with vegan cheese!). They also offer a lot of gluten-free alternatives. Pizza Fusion has a commitment to organic food free of artificial additives, like preservatives, growth hormones, pesticides, nitrates and trans fats. Even more exciting is their commitment to the environment and sustainable business practices. Furnishing their restaurants in hip recyclable material, participating in and sponsoring community events for the environment, and even proudly declaring that their website is powered by renewable energy, this business seems very sincere in its mission.

Originating in Florida, they have locations all across the US!

Vegan Cheesy Potatoes

As often happens when I am stressed out and mindful of my pitiful income, I realized quite suddenly this morning that I was both insanely hungry and faced with a near-bare kitchen. All I had on hand was a well stocked spice cabinet and some scant leftovers from last weekends enchilada madness. Thanks, however, to the dynamic duo (alongside a quick call to mom for inspiration) I was saved. Thus I present to you : Vegan Cheesy Potatoes

Ingredients:

Potatoes (I used small Yukon gold potatoes, about 12)
Garlic (four cloves) and Olive Oil ( about a tablespoon)
One small yellow onion
Daiya Vegan cheddar cheese (shredded)
Rosemary
Salt
Pepper
Lime Juice (remains of Corona drinking!)

Slice potatoes as uniformly as possible and about half a finger's width. Chop up onion and garlic. Heat up olive oil in pan, dump in garlic, potatoes, and onion (yes I like them all in at once). Sprinkle on your seasoning and let cook. As potatoes start to get tender, give them some spritz of lime juice. Once potatoes are tender to your liking, sprinkle on some cheese, let it melt and mix it up, and then - enjoy!

Quite satisfying. Now time to make up the grocery list.

Potato and Kale Enchiladas with Garlic Saffron Rice

I really enjoy cooking most in the company of others, and so I recruit people as often as possible. Thus, Saturday morning evolved into three of us crammed into my tiny kitchen, Coronas on hand, causing a ruckus and emerging a few hours later with a fantastic mess and an even more fantastic dish.

And, once again, the dynamic duo were on hand to make everything especially divine.

Recipes below - both of which have been adapted from one of my favorite cookbooks - Veganomicon.


POTATO AND KALE ENCHILADAS

Ingredients

For the Enchilada Sauce:

2 tablespoons olive oil
1 yellow onion, cut into small dice
3 large green chilies (such as Anaheim or even Italian-style long green peppers), roasted, seeded, peeled (don't know how to roast? See below!), and chopped.

2-3 teaspoons chili powder, preferably ancho
1 1/2 teaspoons ground cumin
1 teaspoon marjoram
1 (28-ounce) can roasted diced tomatoes with juice
1 teaspoons sugar
1 1/2-2 teaspoons salt

For the Potato and Kale Filling:

1 pound waxy potatoes (Yukon gold or red)
1/2 pound kale, washed, trimmed, and chopped finely
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable stock or water ( i actually prefer to use vegetable bouillon, to me the flavor is much richer as I control the amount of water I add)

3 tablespoons lime juice (an excellent excuse to buy a bunch of coronas and limes)
1 1/2 teaspoons salt, or to taste

12-14 corn tortillas
Optional and highly recommended: A helping of Daiya Vegan Cheese - shredded Cheddar (can be found at many Whole Foods) to sprinkle on top

Preheat the oven to 375 degrees F and have ready a shallow casserole dish, at least 11 1/2 x 7 1/2 inches.

Prepare the enchilada sauce first: In a large, heavy-bottomed saucepan over medium heat, saute the onions is oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion or regular blender until the mixture is smooth and even.

Prepare the filling: Peel and diced the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Cook the olive oil and minced garlic in a sauce pot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned (be careful not to let it burn). Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes. (BTW this is a great way to just quickly prepare some Kale as a yummy snack or side dish!)

Remove the lid and mix in the potatoes, vegetable stock, lime juice, and salt. Mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.

Create an enchilada assembly line (this was the best part! And the main reason enchiladas should always be a group effort): Have ready a pie plate filled with about 3⁄4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a lightly greased, heated pan (for softening the tortillas), and the potato and kale filling.

Ladle a little bit of the enchilada sauce onto the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the heated pan for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.

Now, place the tortilla either in the casserole dish (the easiest way) or on an additional plate. For best results I highly encourage you to layer it with another heated, sauce-covered tortilla; then run the potato filling down the middle and roll it up. Continue with rest of tortillas, tightly packing enchiladas next to each other.
Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Top off with Daiya Vegan Cheese, letting it melt. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.

HOW TO ROAST GREEN PEPPERS (One of the funnest things ever!)

The easiest and most enjoyable way to do this is to get some tongs and roast them right on the stove top (provided you have a gas burning stove, electric wont work). These peppers can take it! Slowly rotate them over the fire until the skin gets blackened and blistered - you want to go until about 75% of the veggie is covered in burnt skin. Then place them in some kind of heat-resistant bowl or tupperware and cover with a lid or cloth and let cool for about 10-15 min (trapping in the steam helps the burned pepper skin loosen up). Once cooled you can peel off the skin and then seed and chop the pepper.


GARLIC SAFFRON RICE

Ingredients

1 3/4 cup of water
1 vegetable bouillon cube
Pinch of saffron threads (5-6)
2 table spoons oil
5 garlic cloves, minced finely
1 small yellow onion, diced
1 cup long grain white rice (jasmine or basmati)
Pinch of ground coriander
Salt and pepper

In a medium sized sauce pan boil the water, add the bouillon cube, and cook till it has dissolved. Then turn off the hear, stir in the saffron threads*, cover and set aside.

In another medium sized pot take our dynamic duo (that would be the olive oil and garlic) and saute them over medium heat until the garlic starts to turn golden. Add the onion and saute a little longer (as I have said before, I like my onions to still have some color and crunch so I tend to move on before they turn translucent). The onion should take about 5 minutes. Next add the rice and saute for about a minute before adding in your saffron and veggie broth along with the coriander (don't be afraid to be generous).

Cover your pot and bring the concoction to a boil, stir it up once, and then reduce the heat and let it sit for about a 1/2 hour. Make sure the liquid is absorbed and the rice is tender. Remove your now-glorious rice and let it sit for about ten minutes. Then give it a stir - its ready to meet the world!


* Saffron is expensive. Until the delicious little red threads appeared under my Christmas tree this year, I adamantly avoided recipes that centered on them. I was delighted to discover that I can save and re-use my prized saffron threads! (Thanks Veganomicon!) All one needs to do is, pour a small portion of the broth into a small cup (about 1/4 a cups worth) and add in the saffron threads. Let it steep for a good 15 minutes or longer. Then use a strainer (like the kind for tealeaves) to pour back in the broth - let the saffron threads dry off and then add them back into its carefully guarded container!




(Recognize those little red stems? Each flower only caries three! Native to Southwest Asia, Saffron is the worlds most expensive spice by weight.)

Pasta with Tomatoes and Artichokes

The more I cook the more I become convinced that garlic and olive oil can transform anything into the edible. This pasta dish is an excellent quick fix when jar sauce just won't do. Total time from prep to plate - 1 hour (or less). Depending on your sauce/pasta ratio preference this serves about 4.

Ingredients:

Can diced tomatoes
GARLIC ! (today I used four fatty cloves, the amount varies depending on my mood)
Olive Oil
Oregano
Basil
Artichokes (quartered)
Onion (one tiny one or half a big one)
Pasta of choice (I prefer Rotini)

I chop up the garlic (my favorite part) and drop it into my too-small frying pan with a generous douse of extra virgin olive oil. I usually add the chopped onion immediately thereafter because I like my onions crispy and I hate when my garlic gets overcooked. Normally the BF chops up the onion but as I was flying solo this afternoon I had to brave the tears and go for it. Sometimes I add some salt and pepper to the garlic and onions, just so that there is more of a party going on.

As soon as I have the garlic near-brown I dump in the diced tomatoes, generous with the juice. Usually I don't use the whole can but today I did because I was lazy and couldn't think of a reason to save the leftover tomatoes. Too many canned tomatoes can smother the rest of the flavor (aka the garlic and olive oil!) so I compensated by cooking the sauce longer and letting juice burn off. Immediately after adding the tomatoes, I added a generous helping of artichokes. Mine happen to be lightly marinated which I think adds a nice kick. Lastly I sprinkled on some dried basil and oregano. Cook the sauce with occasional taste tests until you think its ready - usually when I get a nice balance of flavors and loose the "can" taste in the tomatoes.

When I boil my pasta I usually add a bit of olive oil to the water pre-boiling, its something I saw a lot of Italians do in Italy, and if its good enough for them its good enough for me. (To be fair I think I've seen a lot of California moms do it to, so the secret has been out for a while). If you don't cook your pasta this way though, I highly recommend it.

If I had a decently sized pan I would add the pasta to it with my sauce and mix it all together stir-fry style. Sadly my pan is a bit of a runt, so instead once the pasta is drained I dump the sauce concoction into my pot of pasta and mix it all up under low heat.

This is definitely my lazy-day go to pasta dish because the truth is, as long as you have the dynamic duo (that would be garlic and olive oil) and some pasta, you can scrounge your fridge and cupboards for whatever else looks good and toss it in and have a quick and yummy dish.

If you want to fancy it up, splash some white wine in when you add the tomatoes.

Urth Cafe

Lovely lunch at Urth Cafe today. Despite its crowded popularity I enjoyed a wonderfully long lunch catching up with a couple friends over a soothing bowel of tomato and rice soup and a very dense slice of vegan chocolate cake. The rainy week washed away the smog and made for a very clear and sunny sky today. I was able to forget the anxieties plaguing me and the work awaiting me and just focus on the moment at hand which is a rarity for me.

Urth is hardly a buried treasure, and in fact I was rather late in discovering it myself, but when friends of mine come to visit LA I like to take them to Urth because it is a good place to dually satisfy a sincere desire for something organic, healthy, and full of character (by character I mean the homey design with a bookcase in the corner, fresh baked treats, and jars of tea leaves that belong in my great grandmothers kitchen) with the more indulgent desire of something socially crowded, a little decadent (by this I mean pricey coffee that looks like a work of art - see below), and indicative of Los Angeles hip & posh culture.

Cornbread Muffins & Hiking -> Pure Luck & Scoops

I kicked off my morning with some yummy yummy cornbread muffins, whipped up on the spur of the moment from Dr. Oetker's Organic Baking mixes (I used egg replacer for the one egg required). Cornbread is something I oddly crave often and rarely encounter in vegan form. These were wonderful, sweet with just the right cornmeal texture. I find so often with food that texture is everything - especially when dealing with vegan or vegetarian food that is attempting to be a kind of homage to their meaty counterparts. If something is mush when it should crunch or runny when it should be thick, it throws a bad light on the taste. These muffins held there own, warm and crumbly and particularly enjoyable with a dollop of agave nectar (Ever since i made the impulse purchase at whole foods I've been seeking out opportunities to use my agave).

Armed with the success of a good breakfast, I sat out on a hiking adventure with some friends to Santa Ynez Falls. One of these days I'll find a way to do proper justice describing the wonder of tramping through a forest. I think the effect is particularly striking after spending an hour elbowing my car through traffic to get there. I think many would agree, LA can be quite claustrophobic and unyielding. Whereas nature is welcoming and completely supple. For a few hours my friends and I found inspiration while scrambling over rocks, tripping into creaks, and sliding down mudbanks.

This evening, after rewarding my bruises and scrapes with a hot bath, the BF and I headed off to Pure Luck for a BBQ meets Mexican delicious dinner. Pure Luck has introduced me to the wonder that is jackfruit, and its eerie ability to sub in for carnitas. I also owe them for surprising me with the joy of pickle chips and garbanzo bean salad. The best part of Pure Luck is being able to walk across the street and find ice creme heaven in Scoops. Bright blue tile, local art featured on the walls, and a giant mobile made out of colorful oversize plastic spoons, are some of its more notable features. O fcourse the heart of the place comes from Scoops' assortment of quirky flavors (both vegan and not) - from bacon and cheese to chocolate and Guinness. I enjoyed a helping of Oreo cheesecake while Adam chose Oreo mascarpone.

Ann Cooper: Renegade Lunch Lady

Rainy mornings are for peach tea and TED talks. Thinking seriously of rewarding my 7:30 AM wake up with a 9:30 AM nap, I decided instead to watch an online video of Ann Cooper speak, and her talk mesmerized me. Who is Ann Cooper? She is the director of nutrition services for the Berkeley (California) Unified School District, and she's an outspoken activist for serving fresh, sustainable food to kids. Following her talk I visited her website and following her website I read an online interview from 2006. She is very clear and direct in her mission to provide kids with healthy food.

According to her, reforming school lunches is a "social justice issue." Hardly giving you time to process the information, in her talk she hurls out at you one statistic after another about government subsidizing and big agribusiness leaving kids with unsuitable, detestable, barely-edible lunches that are making them sick. Sick to the point where we are ushering in a generation that is expected to have a lifespan shorter than their parents. 70% of all antibiotics consumed in America is consumed by animal husbandry. The result? We get diseases (like e coli) that we cannot cure. Not only that but by feeding children a diet high in suguar and saturated fat, we undermine their chance at a healthy life. According to Ann Cooper :: "The Centers for Disease Control estimates that of US children born in the year 2000...one out of three will develop diabetes in their lifetime."

Her talk got me to reflect on my personal school lunch experiences. When I was about 7 years old, and living in San Diego, California, I would pretend to get a corn dog for lunch (even though I hated them) so that the lunch lady would serve me ketchup (which I loved to eat on its own - gross). By 6th grade my palate had evolved and i was now living in Corpus Christie, Texas. I ate chili-cheese Frito's and an ice cream snickers bar every single day for lunch. I was perfectly ok with that. I was 11 years old. High school found me back in San Diego, where we didn't even have a cafeteria. Food was served at one or two "food carts" which were bright orange carts on wheels, smaller than the kinds found at football games. It offered an array of chips, microwavable burritos, cup 'o noodles, and cookies. When I decided to become a vegan at 15, needless to say I started bringing my own lunch.

None of this seemed odd to me. We go to school to learn and without knowing it, I learned how to eat (poorly as it turned out). 7 year old ketchup-loving me doesn't care about nutrition, or sustainability, or organic produce, unless someone is there to guide and educate me otherwise. Of course I was ok with chili-cheese Frito's and microwaved burritos, I never knew any better. No one explained to me the consequences, the long term costs. No one taught me how to grow my own vegetable garden, how to cook, how to tell a ripe avocado from a rotten one. And if we don't learn how to eat healthy in school, where are we supposed to figure it out? If eating this way, 5 times or more a day over the span of 13 years, is not only the norm but a norm sanctioned by our teachers - the ultimate figures of authority, then why would we break out of this habit once we leave school? We don't. And we pass this misinformation on to our own children and the cycle continues until it is so protected by tradition that we have to label anyone who cries for its upheaval as a "renegade."

Ann Cooper is trying to change this. When she started in the Berkley school system, the only tool in the kitchen was a box cutter. There are kids who have never seen fresh produce, who do not know that strawberries come from the ground, not from a bush or a tree.

I could go on and on inarticulately parroting the things i have learned from her today. I would rather people explore for themselves. Let 20 min of your day whiz by as you look at this video. Its worth it.

I've included a picture as well of her "meal wheel" I think its awesome and far more accurate than the bogus pyramid we all grew up with. Yes, bogus.

Hungry Planet: What The World Eats by Peter Menzel and Faith D'Aluisio

Hungry Planet Is an amazing book, with some really provoking pictures, some of which can be seen online by checking out Peter Menzel's photography gallery.


The book presents some awesome photography on - you guessed it -- what people eat. In the gallery online you can find a sample from an in depth series of pictures in which families from all over the world are photographed, in their homes surrounded by all of the food that they eat in one week (This includes everything from groceries to fast food and snack food). The contrast from family to family is striking both in the extreme differences and the similarities, as each photo reveals a bit about not only the nutrition of a family, but also their economic standing, the make-up and size of their family unit, and even the decor and architecture of their home. From a single picture one gets a very private and intimate glimpse into the home and family life of cultures all over the world, in a way that I feel is easily relatable and identifiable. Regardless of where we come from, or how we live - we all have to eat.

Check it out! Look! Look! Look!

And so it begins

What do I want out of this blog? Well the truth is my goals are primarily personal and secondarily social. In this blog I hope to find a collaborative and exploratory space that allows me to grow in my ability to express myself through writing. I've chosen to tackle the rather broad and ambiguous topic of "All things food" because that is my most interesting obsession (although it ranks highly with "Batman" "Sharks" and "Finding an Awesome Job")

What to Expect. On any given day one might find an article on the latest delicious dish I have mastered in the kitchen, a scathing rant on the public schools inability to properly feed students, a giddy ode to a restaurant I adore, or a lament of the atrocities of industrialized food production, and much much more. My interest knows no bounds.

Food intrudes into politics, connects us with our culture or offers us a way into another’s culture. What we eat can be influenced by our philosophical, moral, or religious beliefs and thus it is an intrinsic part of who we are. What we like brings us together or distinguishes us from others. Cooking is considered both an art form or a hobby, and eating can be either an indulgence or a necessity. How we eat, what we eat, when we eat and with whom we will eat offer a wealth of insight. Food production and consumtion affects our bodies, minds, all creatures big and small, the environment, the economy, whole ecosystems and civilizations.

So rather than wasting too much time trying to figure it all out and offer a clear (if not concise) definition - I will let this blog be what it will. I will write about what interests me and see what course this takes, and one day I hope to gain some perspective and insight. Some readers would be nice too.