Good Food is Everybody's Business
Check out the recipe for Italian boules in Home Baking – found on page 178. A word of warning first: if you have a small family (there are just two of us) cut this recipe in half right away. Who needs four great big loaves to try to store?
When he was a child, George DePasquale’s quintessential (and large!) Italian-American family gathered every weekend to make food for the coming week – for the whole family. Fresh pasta hung drying over the backs of the sofa and chairs and lay curled on the beds, pots of sauces simmered on the stove, and piles of fresh fish were cleaned and frozen. And Mama always baked bread for the family. It was the homemade bread and exposure to the bakery down the street that made those years so important to George. He literally grew up with “flour in his hair;” baking bread all his life.
Scientist and philosopher Vandana Shiva explains how “everything begins with seed,” and addresses the perils of patenting them. Shiva, who founded a movement in India to promote native seeds, links genetic tinkering to problems in our ecology, economy, and humanity, and sees this as the latest battleground in the war on Planet Earth.
Your GoodFood World publishers are farmers one afternoon a week at Jubilee Biodynamic Farm in Carnation WA and it has rained every week since the end of April! A little mud never hurt anyone!
Devon Peña, professor of Anthropology at the University of Washington, Seattle, interviews Sonia (Mendoza) and Carlos Cervantes about produce and prepared food sold in their market, Mendoza’s Mexican Mercado.
At Larkhaven Farmstead Cheeses, Clare Paris and her husband Sam Howell have been producing aged raw milk cheese for nearly 20 years and began marketing commercially about 5 years ago. Today, Clare and her husband Sam are members of a very exclusive club!
When it comes to deli meats and sausage, there is no substitution. George’s Sausage and Deli has its own smoker in the back of the shop where pork sausage and pork shoulder are cured. About a dozen types of meats are smoked, cured or jellied in-house, including kielbasa, Canadian bacon, three kinds of ham, pork shoulder, and kabanosy.
A call to action for those who are concerned about what they eat and the health of the planet, Recipe for America shows how sustainable eating nourishes our bodies, our economy, and our environment, making it the best hope for the future of food in America.
