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Excerpted from Feeding the Hungry Ghost: Life, Faith, and What to Eat for Dinner. Copyright © 2013 by Ellen Kanner. Reprinted with permission from New World Library.
You could call the way the riot of fresh greens coincides with Lent divine intervention, a great cosmic meant-to-be. Or you could call it seasonality. This term has gotten a lot of buzz in the past few years, which goes to show you how out of whack we are. Until the last century, seasonal eating was all we did. We would harvest the fruits and vegetables available to us when they were ready, then we’d eat them. This makes sense. Read More→
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High prices, raging drought, SNAP cut threats — sometimes it’s tempting to think the world is conspiring against us. There are a few indications, though, that sometimes it conspires for good. Read More→
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These are challenging days for those of us who eat. Food’s expensive now. The drought we’re feeling is killing our crops and is going to make things even worse. The House Agriculture Committee’s proposed Farm Bill takes a $16 billion chunk out of the Supplemental Nutrition Assistance Program (or SNAP, formerly known as food stamps progam). These are “near draconian cuts,” as Wholesome Wave CEO Michel Nischan says. “In its current form the proposal would deny food-assistance to millions of people, many of them children.” Read More→
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A dish both simple and elemental, the lentils and rice cook together, taking on flavor and qualities greater than themselves. The rice and lentils soak separately before cooking, which brings the tenderness out in the rice and encourages the lentils, which normally require no presoaking, to keep their shape. We should all be so lucky. It’s traditionally topped with sautéed onions and makes a meal. Recipe and photo contributed by Ellen Kanner. Read More→
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Getting a healthy meal into yourself and your family can be challenging enough. Try multiplying that by seven billion. Now we’ve got issues every step of the way — what food we produce, how we produce it, how we distribute it, what we eat and how we waste it. By 2050, our population is predicted to grow by two billion more. That’s nine billion people on the planet and all of us hungry. The planet will not be getting any bigger. Or any more fertile. So it’s up to us to be smarter about growing, sharing, eating and preserving our food. Read More→
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Gremolata is a mess of chopped herbs, lemon zest, olive oil, breadcrumbs or nuts, with a nubbly texture somewhere between a relish and sauce. Here it’s tossed with nutrient-rich kale, celery and whole wheat angel hair for a summer dish bright with flavor, color and crunch. Recipe and photo by Ellen Kanner. Read More→
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The writer, director, editor of the documentary Vegucated did not descend “from the planet Vega to convert the mere earthling.” Marisa Miller Wolfson started out as a midwest girl with a fondness for bacon. Along the way, she became “a professional eco-nudger” and dedicated vegan. How? “It didn’t take much,” Wolfson recalls. It took seeing a film about “the horrors of industrial agriculture.” Read More→
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This speedy, simple dish features two — no, three — vegan faves — quinoa, kale and nutritional yeast. Nutritional yeast provides a big B-12 boost and terrific cheesy flavor. What’s not to love? Tart this dish up with a handful of your favorite chopped herbs, pair it with grilled vegetables or tempeh or serve with a salad.
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