Joyful Compassionate Abundance
I like food, plant food, that is — I like to plant, grow and eat it. I like to serve it to others and recycle it to contribute to next year’s harvest. I like working and being outdoors, walking and hiking. I like to study Hebrew Bible, Tanakh, especially the first five books, the Torah. Most of all, I like to think about all these things and what they have to say about the meaning of life. I started my blog when I decided to explore veganism, and it has led not just to recipes and farming but to taking a look at the Hebrew Bible from a different perspective. It also gave me a chance to study the biblical perspective on modern themes like ethics, ecology, evolution, animal rights, and the human place in creation. I explore and refresh my own spirituality through these projects.
This video is an excellent presentation from John Robbins, best-selling author and co-founder of The Food Revolution Network. Lengthy but in-depth and well-worth viewing or reading. If you are moved to do something, please sign on to The Plate of the Union
Last week, on my day to work on the farm, it rained. I was planting a couple of rows of bok choy and hurried to finish so the new plants would benefit from the rain after planting. That got me pretty wet, and
This weekend was my 50th high school reunion from ETHS (for those of you not in the area, Evanston Township High School). What an amazing time it was, and I want to write more about it later…but for now, I do want
Oh, I love summer, and I love my CSA! My food tastes so much better when I work in the fields for it and contemplate what I want to do with all those gorgeous veggies! Here are a few items from this
This week my CSA box included lots of tomatoes and cucumbers, so of course I made Gazpacho. I used to make huge quantities of this wonderful cold, summer soup to serve from my food trailer at festivals — such a great, healthy
These are my refrigerator pickles. They’re all made with fresh (uncooked) veggies stuffed into a glass jar with lots of garlic and sometimes lots of dill. Then I make a brine of 4 cups water to 1 cup vinegar and 3 TB
PATTY PAN SQUASH Lots of patty pan squash this week, so I made up this salad of roasted patty pan, roasted peppers, red onion, grape tomatoes, cucumber and a little curly kale. For the roasted veggies, I rubbed them in a bit
MOROCCAN BEET SALAD. I love the color of beets. It’s one of the truly dramatic culinary colors. Of course, I shared with you my MOROCCAN BEET SALAD. BEET HUMMUS. Now try my HUMMUS, but halve the recipe, then replace at least 1 cup of
In my doctoral program, I was required to engage in a project I didn’t much like. In fact, I didn’t like it so much that I almost left school over it. It involved counting words in texts and comparing the counts. The
I had two social occasions last week so took Hummus with CSA veggies to one (greens, radishes, kohlrabi, zucchini and red bell peppers) and pasta salad to the other. This Hummus recipe, btw, is excellent. Be sure to check it out on