Thought About Food Podcast
Christopher Carter on The Spirit of Soul Food

Christopher Carter on The Spirit of Soul Food

April 26, 2021

This episode we spoke with Christopher Carter about faith, black veganism, and soul food.

Show Notes:

  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Leave us a review! It helps people find the show.
  • Christopher Carter is an Assistant Professor and Assistant Chair of the Theology and Religious Studies department at the University of San Diego and a Faith in Food Fellow at Farm Forward.
  • Christopher's forthcoming book is The Spirit of Soul Food: Race, Faith, and Food Justice from the University of Illinois Press.
  • Christopher mentions that his use of Black Veganism is directly inspired by Aph Ko and Syl Ko's book Aphro-ism: Essays on Pop Culture, Feminism, and Black Veganism from Two Sisters
  • Christopher shared a recipe for red beans and rice, one of the first that he successfully "veganized." This also counts as a teaser for his book, since this recipe and others are included throughout the text (something I wish more academic books on food would do!):
    Red Beans & Rice
    For me, a Black man whose American ancestry begins in Mississippi and Louisiana, the foundational soul food dish will always be red beans and rice. This recipe was a staple in my childhood, something we could eat on special occasions and when our budget for food was slim. For me, red beans and rice feels like home. When the pervasive reality of racism knocks me offcenter, red beans and rice can be the ground from which I can regain my sense of self and remember myself as beloved by my community and beloved by the Ultimate source of compassion. Despite all the stress, micro, and macro aggressions I may face, sitting down at the dinner table and eating red beans gives me a little something to help me keep-on-keeping-on, as the elders would say.

    If we think about the history of Black foodways as a window into the racism that was and continues to be foundational to our domestic food system, we realize that Black foodways have a deeper meaning that can easily be overlooked. Knowing this history and finding ourselves within this story prompts theological reflection and response. Decolonial analysis seeks to unsettle the notion that theory and praxis are necessarily separate from each other—theory is thinking, and thinking is doing, and praxis necessarily requires thought-reflection on actions. Both my Christian faith and my identity as Black man influence the analysis, arguments, and constructive proposals that I put forth in this book. What some might see as a provocative suggestion, black veganism, is rooted in these two identities. However, what follows in this book is not a straightforward argument for veganism. My own path to veganism was not straightforward, it  was a complicated and challenging transition and it would be foolish to expect otherwise from anyone else but especially Black people given the ways that our foodway is racialized. Black veganism is a process of being and becoming, knowing who we are and what tools we need to use so that Black foodways can be a source of abundant life for Black communities.

    When I became vegetarian and subsequently transitioned to veganism, I feared that my evolving diet compromised my ability to feel like I was a part of my community when we sat down for meals. Moreover, if I could not eat red beans and rice, I wondered, “what kind of Black person would I be,” could I still claim to be standing on the culinary shoulders of my ancestors? Finding a vegan version of this dietary staple opened my eyes to the creativity one can have cooking soul food. Preparing it and serving it to my family revealed that this delicious version conjures the same familial memories as its nonhuman animal meat-based alternative, and thus possesses the strength to become a foundational family dish too. Because of this, red beans and rice is the first dish we set out upon our vegan soul food table.
    Ingredients:
    Two 15oz. cans of Kidney beans, rinsed and drained
    4 cups of broth made from Better than Bouillon Vegetable base
    4 vegan sausages (I highly recommend Field Roast Apple Sage, Italian, or Mexican Chipotle)
    1 tablespoon of grapeseed oil (or any high heat oil)
    1 large white onion, diced medium
    6 six-inch celery stalks, diced small
    6 garlic cloves, minced
    1 teaspoon chili powder
    1 teaspoon Cajun seasoning
    1 teaspoon dried thyme
    1 red bell pepper, cored, seeded, and chopped
    ½ cup of green onions
    Directions
    Heat a 4-5 quart stew pot over high heat, add the oil and wait until it shimmers. Add the onion
    and celery and cook, stirring with a wooden spoon, until translucent, about 10 minutes. Add the
    garlic and cook about 2 minutes more. Add the sausage, chili powder, thyme, broth, beans, and
    bell pepper. Bring to a simmer and cook for 10-15 minutes, stirring frequently. Season with salt,
    pepper, and your favorite hot sauce. Serve over a bed of rice, garnish with the green onions.

  • The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and an interesting interpretation of "praxis." It was performed and shared by The Dan River Ramblers under a Creative Commons license.
Megan Birk on the History of Farms for the Poor

Megan Birk on the History of Farms for the Poor

April 12, 2021

This episode we spoke with Megan Birk about the history of "Poor Farms" in the US.

Show Notes:

  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Leave us a review! It helps people find the show.
  • Megan Birk is an Associate Professor of History at UTRGV.
  • Megan has written the book Fostering on the Farm: Child Placement in the Rural Midwest, and her new book is The Fundamental Institution: Poverty, Social Welfare, and Agriculture in Poor Farms which is under contract at University of Illinois Press.
  • The main article about Poor Farms which we discussed in the interview was The better the farm, the better the food: institutional diet, agricultural practices, and nutrition in U.S. almshouses
  • Megan shared a recipe for Chocolate Mayonnaise Cake (!) Here's what she has to say about it:

    "This is a cake that my mom used to make regularly when I was a kid, and I make it for friends, family, and holidays because it's delicious and people love it.  It's also very Midwestern to use mayonnaise as a shortcut in baking 

    Chocolate Mayonnaise Cake 

    1 and a half cups white sugar

    1 and a half cups mayo (do not use miracle whip) 

    4 TBS baking coco 

    ---- mix together 

    3 cups cake flour

    3 tsp baking soda

    1/4 tsp salt 

    ----- add these to mix above

    1 and a half cups warm water

    2 tsp vanilla

    ----- add to above and mix ---- the mixture will be pretty loose (or runny) that's ok

    I grease and flour a cake pan before pouring in the mix and baking at 350 degrees for 25-30 on the top rack

    Frost with whatever you're into, I don't make my own frosting because I hate the texture of powdered sugar on my hands (I know I'm a weirdo) "

  • The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a good thing to try before baking Chocolate Mayonnaise Cake. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
Paul Thompson on The Future of Farming

Paul Thompson on The Future of Farming

March 28, 2021

This episode we spoke with Paul Thompson about some of the possible futures for farming in the US.

Show Notes:

  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Leave us a review! It helps people find the show.
  • Paul Thompson holds the W.K. Kellogg Chair in Agricultural, Food & Community Ethics at Michigan State University
  • Paul has written a number of excellent books, including From Field to Fork, and his new book Sustainability: What Everyone Needs to Know
  • Paul shared a recipe for migas; check out the recipe because he included a great story at the end:

    "Here’s a recipe for migas.
    1 cup chopped onions;
    2 cloves minced garlic;
    1 medium tomato chopped;
    4-6 tomatillos, chopped;
    ½ to 1 ½ cup chopped peppers (jalapenos, poblanos, serranos, anaheims—your choice depending on desired heat—in pinch I’ll use green peppers, but I won’t like it);
    8 eggs, lightly beaten;
    2 cups broken corn chips (not too small)
    1½ cup mild melting cheese (Colby jack, you add queso fresco, too, but you need a good melter); peanut or safflower oil to cover the bottom of a large skillet.

    Heat skillet and saute the peppers, onions, garlic and tomatillos

    Lower heat and add eggs, stirring constantly. When the mixture starts to thicken add chips and continue to stir; after all chips are covered add cheese and keep stirring. When the eggs are solid (but not rubbery) turn off the heat, add the tomato, stir briskly and cover. They will be ready to eat in two minutes. Serve with tortillas. Some people add chorizo, but I’m usually cooking for a vegetarian or two (not vegan, obviously) and I’ve come to prefer it without meat.

    Here’s a story to go with the recipe: One of legendary San Antonio restaurants is Mi Tierra, open 24 hours a day in Market Square next to the wholesale farmers market. When I first started going there in the early 80s, breakfast between 5:00 am and 9:00am was their busy time. I always ordered their chiliquiles and fresh squeezed orange juice. (It’s mentioned in Gary P. Nunn’s “What I Like about Texas”.) As Market Square has become more and more of a tourist destination, Mi Tierra has  been upgraded several times and they introduced a simplified and gringofied menu. Now you stand in line anytime between 11:00 am and midnight. When I was there eating alone at 7:00 am in about 2005, the place was almost deserted, but there was a table of about eight mid-30s white guys pestering the waitress with numerous questions about the menu (which no longer mentioned either chiliquiles or fresh squeezed orange juice). When the poor waitress got to me I said I’ll have chililquiles and fresh orange juice. She just wrote it down and didn’t say a thing. Before she could get back to me with my food (and Yes, I did get chiliquiles and fresh orange juice), a gentleman with a graying mustache at the table near mine poked me on the shoulder and said, “We don’t need no stinking menus!”

     

    One of the great moments in my life.

     

    You can get into the difference between migas and chiliquiles, but as you probably know, there are about as many theories on that as there are on barbeque, and like barbeque, everyone is completely convinced that their theory is the right one.

  • The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a nice thing to keep you occupied while you make those migas. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
Joey Aloi on Food and Coal in West Virginia

Joey Aloi on Food and Coal in West Virginia

March 16, 2021

This episode we spoke with Joey Aloi about his work with just transition and sustainable agriculture organizations in West Virgina, working to make Appalachia's food system more resilient, the history of that state and its relationship to food and energy, the aesthetics of experiencing natural beauty, and more! Even more than most episodes, I strongly recommend you check out the show notes for this episode.

Show Notes:

  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Leave us a review! It helps people find the show.
  • Joey Aloi publishes on field philosophy at the intersection of Philosophy with Environmental and Appalachian Studies.
  • One of the organizations Joey works with is Paradise Farms. Here's an interesting news article about Paradise Farms and the good work it does.
  • Paradise is one of several non-profit farms that are core members of the Turnrow Collective -- a food hub in West Virginia and a few adjacent Appalachian counties. Here's a good brief video introduction to Turnrow; here's an article about how Turnrow handled the early days of the pandemic, which we discussed in the interview; and here's Turnrow's own website.
  • The article of Joey's we discuss is Coal Feeds My Family, on the history of Appalachia through the lens of energy and food.
  • Here's a zine on issues in modern Appalachia you might enjoy: The Cornbread Communism Manifesto. It even has a recipe!
  • The recipe Joey brought for discussion was Anchovy Cauliflower Pasta. As he said in the interview, this is both a new and old tradition for his family, and we discuss Albert Borgman's work on focal practices like these. Here's the recipe!

    Ingredients:
    • olive oil
    • Flat leaf Italian parsley
    • One head of cauliflower (or broccoli if you like)
    • 2 tablespoons or a quarter cup of raisins
    • 2 tablespoons or a quarter cup of pinenuts
    • a half pound of pasta
    • a medium sized onion
    • A can of anchovies (or substitute capers, or porcini mushrooms, or sun-dried tomatoes, or a little bit of miso, or whatever gives you a nice salty umami flavor)
    • As much garlic, salt, black pepper and chili as you like 

    1. Toast the pinenuts whatever shade of brown you like (but don’t burn them!)
    2. Boil just a small amount of water, and pour it over the raisins so they can soak and get plump
    3. Cut the cauliflower into bite-size chunks, or break by hand. I usually just use the florettes, but you can toss the stems in if you want something that’s more difficult to chew
    4. Put the cauliflower in a steamer and start steaming it
    5. While you’re waiting on the cauliflower to start steaming, chop up the onion and begin to fry it in the olive oil.
    a. If you don’t wanna go overboard on the oil, make sure to open the anchovy can and pour all the oil out of it to cook the onion in before adding any more oil from the bottle
    6. When the onions are beginning to get translucent, open the anchovy jar and distribute the anchovies across the pan. I usually pull them each apart so that each one sets on the onions individually. Use your wooden spoon or whatever spatula you have to break up the anchovies and mix them around with the onions. You basically want to get rid of any chunks of anchovies, and just have it all be mixed thoroughly into the onion.
    7. Take the cauliflower out of the steamer and mix it in with the onion.
    a. You can reserve the water from steaming for the pasta, but you’ll probably need more water as well.
    b. Mixing the anchovies into the onion should’ve giving your cauliflower enough time to finish steaming, but make sure it’s pretty soft
    8. Toss the raisins and pinenuts in with the cauliflower and onion, and turn the heat down
    9. Salt pasta water so that it tastes like the sea, bring it to a boil, and then cook the pasta al dente
    10. I usually wait until I’m draining the pasta to add the garlic, salt, pepper, and any chilies, but you could add the garlic at the beginning instead if that’s your thing.
    a. I often cook this without any chilies at all, especially when it’s cauliflower and not broccoli. When I do use them, I usually just use red pepper flakes, but sometimes I’ll throw in Aleppo Pepper instead. Fresh peppers alter the flavor & texture. 
    11. Chop up the parsley as fine or coarse as you like
    12. Put the pasta on the plate, top it with the cauliflower and onion, and then with the parsley.
    13. You can add salt, pepper, or any kind of cheese (like Parmesan or whatever; don’t add provolone or ricotta.)

  • The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a nice companion to your aesthetic experience of nature. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
Carolyn Korsmeyer on Taste

Carolyn Korsmeyer on Taste

February 22, 2021

This episode we spoke with Carolyn Korsmeyer about taste and the aesthetics of food, replicating ancient meals found in tombs, leaving sticky fingerprints on cookbooks, writing fiction novels as a philosopher, and a lot more in this wide-ranging conversation. 

Show Notes:

  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Leave us a review! It helps people find the show.
  • Carolyn Korsmeyer is an author of numerous books, and Research Professor of Philosophy at the University at Buffalo, State University of New York. 
  • One of the important early works on taste that we discussed was by David Hume. You can check out a version of this very interesting and influential work here, prepared by Early Modern Texts, which adapts important older texts to an easier, more modern version of English.
  • The recipe Carolyn brought for this episode is for gingerbread. As we discussed this episode, cookbooks with all their material reality of notes and stains connects us to the past, and are aesthetic objects in their own right. So rather than transcribe the recipe here, I've uploaded the scan of her cookbook as this episode's image.
  • The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a good way to set the stage for some gingerbread in the morning. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
Josh Milburn on High-tech Alternatives to Meat

Josh Milburn on High-tech Alternatives to Meat

February 10, 2021

This episode we spoke with Josh Milburn about high-tech alternatives to meat, whether strict vegetarianism is immoral, if we morally should eat road kill or shellfish, and a lot of other topics besides, so check out the show notes! 

Show Notes:

  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found the show!
  • Josh Milburn is a moral and political philosopher at the University of Sheffield.
  • Josh also interviewed me over at his podcast, Knowing Animals. Check it out! I mostly talk about Precision Livestock Farming and other high-tech methods of agriculture, but we also touch on the responsibility of academics to non-human animal harm, and my origin story of how I first started thinking about food.
  • I'm not endorsing them and I certainly don't have any kind of deal worked out with them, but Josh mentioned that if you're in the US you can get cellular agriculture/3-D printed milk right now at Perfect Day. Would you check it out? I'm not sure.
  • When the episode was recorded you couldn't buy cellular agriculture meat, but just a few weeks later, you now can (at least in Singapore) 
  • The recipe Josh shared was "Sweet Cranberry Glazed BBQ 'Ribs'" by Gaz Oakley. This episode was recorded a little before Christmas and now it's a bit after Christmas, but I think it would be good any time you're in the mood for ribs, or for "ribs".
  • The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a good way to try out some of the cellular agriculture discussed in this episode. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
Episode 9 — Ben Almassi on Reparative Justice

Episode 9 — Ben Almassi on Reparative Justice

December 7, 2020

This episode we spoke with Ben Almassi about his new book, which looks at reparative justice for our relationship with non-humans, including other animals and entire ecosystems. We talked about a lot of topics and quite a lot of other interesting works and people for you to explore, so check out the show notes!

Show Notes:

  • Ben's book is called Reparative Environmental Justice in a World of Wounds, and is available for pre-order.
  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found the show!
  • I'm organizing an online workshop with my colleague Michael Butler. It's called Digital Worlds, and the goal of the workshop is to interrogate the way modern digital technology enhances, hampers, or alters our experience of our lived worlds. If you're interested in participating or just attending, check out the website for the workshop at digitalworldsworkshop.wordpress.com
  • Ben Almassi is an Associate Professor of Philosophy at Governors State University in Chicago's Southland.
  • Margaret Urban Walker's work on Reparative Justice is an important influence on Ben's book. One place you could read more is in the book Moral Repair: Reconstructing Moral Relations after Wrongdoing.
  • Eric Katz wrote a response to some of Ben's ideas, which as he says in the podcast he was able to respond to in his book (as always: if you think you don't have access to this article, you actually might through your library etc. Email the podcast if you'd like some advice on how to find out if you can actually access it).
  • Ben mentions a number of other thinkers and writers, including Aldo Leopold on being in relationship with ecosystems; Annette Baier on trust; Robin Kimerrer on ecological restoration and gratitude; Edith Brown Weiss on our duties to past and future generations; Charles Mills on ideal and non-ideal theory; Deborah McGregor on responding to environmental racism; Arthur Fine and the importance of engaged, responsive philosophy; and an extended discussion about Kyle Powys Whyte and his work on Traditional Ecological Knowledge, particularly for its governance value.
  • We also discussed an important case study in Ben's book of the Chicago Wilderness alliance. Check them out!
  • Ben defends Kale and the surprisingly delicious but often maligned Kale salad as the food he shares with us. Isa Chandra Moskowitz has two phenomenal kale salad recipes you might want to check out, one for kale Caesar salad, and one for a kale, lentil, and butternut squash salad for a colder day.
  • The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and a good way to cope with living in a pandemic but not a homemade alternative to a vaccine. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
Episode 8 — Shane Epting on Philosophy of the City and Food Sovereignty

Episode 8 — Shane Epting on Philosophy of the City and Food Sovereignty

November 3, 2020

This episode we talk to Shane Epting about Food Sovereignty, Participatory Budgeting, Time Banks and other interesting proposals in Philosophy of the City.

 

Show Notes:

  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found the show!
  • Shane Epting is an Assistant Professor at Missouri University of Science and Technology.
  • The article of Shane's we were primarily discussing was Participatory Budgeting and Vertical Agriculture: A Thought Experiment in Food System Reform. As always, if you think you don't have access to the article but want to check it out, send an email to the podcast and we'll see if we can help you find it. People often have access to more scholarly articles than they think they do.
  • The example of a promising model of a vertical farm Shane referenced was Sky Greens
  • Shane mentioned "Food Sovereignty in the City: Challenging Historical Barriers to Food Justice" by Samantha Noll, a chapter in the book Food Justice in US and Global Contexts: Bringing Theory and Practice Together, which I edited with Zachary Piso.
  • We discussed participatory budgeting as a "technology for democracy." Interestingly the person who introduced both of us to that movement is the philosopher Michael Menser.
  • We also discussed time banking as a way to build community while also addressing immediate needs in people's lives, and Shane recommended the work of Mary Carmen Marcos as a good place to see someone doing academic scholarship as well as activism on the topic.
  • Ian mentioned a documentary on Havana specifically and Cuba in general working to achieve food sovereignty. It's called The Power of Community: How Cuba Survived Peak Oil, and is often available online if you google it.
  • Here's Shane's "Healthy, go-to snack for late nights: Spectacular Peanut Butter and Banana Toast

    Ingredients: 1 ripe banana, 2 large slices of whole-wheat bread, 2 tablespoons plant-based butter, 2 tablespoons of peanut butter, 1/2 tablespoon of honey

    Garnish (optional):  1 tablespoon of powered sugar, 1 orange slice

    Instructions:  Toast the bread in a toaster or toasting device. Spread butter on the back of each slice, then place the buttered side down on the plate. Spread peanut butter over the top of each bread slice using a butter knife or similar device, covering its surface evenly. Take the peeled banana and place it in the palm of your hand or on a clean surface area such as a cutting board. Smash said banana with your other hand or on the clean surface until it is flattened.  Use a rolling pin or another smashing device if necessary. Smashed banana should be about .5 inch (127 mm) thick.  Place the smashed banana on top of the peanut butter, fanning out the pieces from the center to the crust. Take the honey and drizzle it in a back-and-forth motion until it is evenly distributed across the bread. Serve open-faced with a fork and knife.

    To garnish: place powdered sugar in a circular pile on the edge of the plate, slightly larger than the orange slice. Place the orange slice on top of the powdered sugar."

  • The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and the perfect aperitif to Shane's peanut butter toast in the morning. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
Episode 7 — Food Justice and Food Sovereignty with Our Kitchen Table

Episode 7 — Food Justice and Food Sovereignty with Our Kitchen Table

October 19, 2020

This episode we talk with Lisa Oliver King and Estelle Slootmaker from Our Kitchen Table about food justice, food sovereignty, and the great projects OKT does to implement those concepts in the world.

 

Show Notes

  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found us!
  • Lisa Oliver King and Estelle Slootmaker work for Our Kitchen Table, a grass-roots, nonprofit organization serving greater Grand Rapids.
  • Our Kitchen Table does amazing work, and they have resources for replicating those programs in your own organization or community. Check them out!
  • Our Kitchen Table was featured in the book Food Justice in US and Global Contexts: Bringing Theory and Practice Together, which I edited with Zachary Piso.
  • The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and an increasingly common practice for parents helping their children with remote schooling. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
  • Since we had two guests, we were lucky enough to get two recipes! Lisa Oliver King's heartily endorses Bryant Terry's recipe for greens in our episode. She also writes, "Bryant joined us for an event a few years back and has remained dear to our hearts. I always share his cookbook when we table at events.  https://www.sunset.com/recipe/garlicky-mustard-greens"
  • And here's Stelle’s recipe:

    "I love making this soup for my hubby and me. This big pot of soup lasts us two or three meals. I make and
    freeze vegetable broth from stalks, stems and leaves of vegetables we get from our CSA share all
    summer. If I don’t have sweet potatoes, it works just as well with winter squash, which we also freeze a
    lot of. This soup recipe launched my passion for making hearty soups, which have become a mealtime
    staple for us. I got this recipe when my daughter, Caitlin, worked at the People’s Food Co-op. I have
    lots of good memories of meeting her and her brother, Rob, there for lunch of coffee when I visit Ann
    Arbor."

    People’s Food Coop of Ann Arbor West African Peanut Soup
    • 1⁄2 T olive oil This big pot of soup lasts us two or three meals
    • 1 1⁄2 C Spanish onion peeled and chopped
    • 1⁄4 T minced fresh ginger
    • 1⁄2 t sea salt
    • 1⁄4 t cayenne to taste
    • 1 1⁄2 C sweet potatoes, chopped
    • 2 1⁄2 C veggie broth (may need more)
    • 3⁄4 C creamy peanut butter
    • 3⁄4 C tomato juice

    1. Sautee onions in oil until transparent. Add carrots and spices. Continue sautéing about 5
    minutes more.
    2. Add sweet potatoes and broth. Simmer until veggies are cooked through.
    3. Remove from heat. Add tomato juice and peanut butter. Process until smooth. Adjust
    consistency with more broth or tomato juice.
    4. Soup will thicken as it cools.

Episode 6 — Anne Portman on Food Sovereignty and Ecofeminism

Episode 6 — Anne Portman on Food Sovereignty and Ecofeminism

October 5, 2020

This episode we talk to my friend Anne Portman. Anne is working in an ecofeminist framework, and we discuss what that term means as well as what insights ecofeminism has about food sovereignty, our relationships with animals we might eat, and what it means to think of ourselves as things that can be eaten.

 

Show Notes

  • Follow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found us!
  • Anne Portman was our guest today. Check out some of her informal writing on philosophy, parenthood, race, politics, and living in the urban American South on her blog.
  • We primarily discussed Anne's paper "Food Sovereignty and Gender Justice" which you might be able to read here. If you don't have access to it, email the podcast and we might be able to help you. Many people have access to a lot of academic articles (through libraries etc.) they don't know they do.
  • We also discussed the chapter she wrote for the book Food Justice in US and Global Contexts: Bringing Theory and Practice Together, which I edited with Zachary Piso.
  • Here's the article by Val Plumwood on being almost eaten by a crocodile, and thinking of ourselves as prey.
  • The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and an example of prioritizing values in an emergency. It was performed and shared by The Dan River Ramblers under a Creative Commons license.
  • Here's the cookie recipe Anne shared with us:
    "My family bakes and paints cookies every holiday season. Here is the recipe share by my Aunt Dee, who also has the most extensive cookie cutter collection.

    The Cookies:

    (From Cookie Craft by Valerie Peterson and Janice Fryer)               

                    3 cups all purpose flour

                    ½ teaspoon salt

                    1 cup unsalted butter, softened

                    1 cup sugar

                    1 large egg

                    2 teaspoons vanilla (or 1 teaspoon vanilla + zest of 1 lemon)

    1. Whisk together flour and salt in medium bowl, set aside
    2. With mixer, cream butter and sugar, add egg and vanilla (and lemon zest) until well blended
    3. With mixer on low speed, gradually add flour mixture to butter mixture, mixing until thoroughly blended
    4. Turn dough out onto the work surface, divide into 2 or 3 equal portions, form each portion into a disk shape
    5. Magic step: roll out the dough between sheet of waxed paper. Do not chill first. Works best to use “cookie slats,” about ¼” thick slats of wood to keep the thickness even, but that is optional.
    6. Stack the rolled out sheets flat on a cookie sheet and chill in the refridgerator, 20-30 minutes
    7. To cut out the cookies, remove the top layer o waxed paper, cut out the cookies, transfer to cookie sheet using a flat spatula. (If too soft or sticky to move, chill again.
    8. Gather the scraps together, roll out between the waxed paper, chill, repeat
    9. Bake at 350 degree – watch carefully. They’re done with the edges are light golden. These cookies do not spread.
    10. Remove immediately from cookie sheet, cool on a cookie rack

     

    The Icing:

                    1 lb bag confectioner’s sugar

                    6 tablespoons water

                    2 tablespoons lemon juice

    Beat with a mixer, a lot, until desired consistency

    For piping, put a small amount of icing into snack-size plastic bags. Add a small amount of food color and squeeze (carefully) to mix. To pipe, cut a very small hole in the corner of the bag.

    For spreading icing, put in small cups or bowls, mix in color. Use knifes or toothpicks to decorate.

    Use the icing before it gets too hard.

    Be creative, have fun, and eat your mistakes!"

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