Latinos and the Food Industry. The Applied Research Center/Colorlines Break That Down - and More - in New Report

mycuentame:

The Applied Research Centern (ARC) has published a new report, “Good Food and Good Jobs For All: Challenges and Opportunities to Advance Racial and Economic Equity in the Food System.” A very important read that drives to bring green, food, and jobs movements together. 

ARC will be hosting a free webinar on the report Thursday July, 12. Click through to register. 

(img: Applied Research Center)

 via Colorlines

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Today, Colorlines.com’s publisher, the Applied Research Center, released a new report on the potential for bringing together two movements: one that works on good food and one that works on good jobs. These vibrant movements are successful in many ways on their own, but we theorized that new possibilities would open up if they collaborate on joint projects that address the need for good, healthy food in communities nationwide, as well as the need for good, healthy jobs in the food chain.

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There’s a few things in this! This was our final dinner with our friend Masudur the duder so everything gets put up.

1. Carrot Salad

Skin 3 or 4 carrots, and then continue to peel strips. I can’t keep peeling down, so when it gets thin - set the remaining carrot aside to be chopped up for other things. Dump salt and pepper on them. Cook some oil with mustard seeds or flax seeds or sesame seeds and pour it over the carrots and mix it up. Serve warm or chilled.

2. Red Lentil Dhal

3 cups water to 1 cup lentil. Boil water, add lentils, when lentils boil - turn down and cover and simmer until the lentils become a paste. While this is happening is when you would start cooking garlic and onion in a pan with curry, coriander, cumin, chili pepper, salt and pepper - but I can’t have garlic or onion so we skipped that. Also I can’t have tomato, which usually get added. Instead, we peeled a butternut squash & zucchini as well as cut up sweet red pepper & red bell pepper and cooked those in the oil with spices until they were soft. We also cut up some ginger root and added that in to cook the flavor out. When the lentil paste is ready you dump the extras in and cook for another 15-20 minutes.

Usually dhal is served over rice, but my stove is only so big and we had only so many pans and everyone thought it was enough food as it was.

3. Potatoes/Spinach

Peel potatoes (we used 6 small golden potatoes), cut into small chunks, boil. Cook spinach until soft. 

Dump into a pan together. Pour half a can of drained peas in as well as the carrot chunks left over from the carrot salad. Liberally add oregano. Add other spices like curry, cumin, and some chili powder. Cook around for a few minutes and you’re good.

Last night we made spinach/carrots and the already featured green bean/almond side with an apple/squash soup based off of this vegweb recipe.

We used 32oz of unsweetened coconut milk (someone bought it for me so I don’t know how much it costs. But you can spend 4-6 dollars on two 12-14oz cans). 3 peeled and gutted butternut yellow squash, but one was really small. We peeled and cored 4 golden delicious apples, but we were snacking on the pieces. We used 3/4 of an onion because I have a food sensitivity but didn’t want to exclude it from the recipe. It served 11 people. More or less follow the vegweb instructions and you’ll be great. Though, it’s hard to whisk out the apple lumps; We used a potato masher, whisk, and a speed mixer and it still had apple lumps. It’s a very sweet soup.

*A better cost list will be edited in later.

Bag of lentils (16oz): $1.50-2
Bag of spinach (10-16oz): $1-2
Bag of carrots (10-16oz): $1-2
Bag of rice (32oz): $2.30-3.50

You can add in things like tomato, onions, garlic and it will be tasty but this is delicious as it is here. You will only use half the bag of lentils to make a 1 cup for the recipe. You can choose to use a half a bag of frozen veggies or a full bag, depending on what’s available to you; around where I am different stores have a 6oz variance. Or, you may choose to buy nonfrozen materials and prepare those accordingly. Overall, when I make this I have enough to eat myself, feed two friends dinner, and have left overs for a few meals. 

2 cups water per 1 cup rice; Generally 1-2 cups is good. Clearly, it’s not the full 32oz. The rice is optional. You can serve the lentils without it, alongside it, over it, or mixed with it. You combine them after each is individually done being prepared.

2 cups water per half cup lentils; make 1 cup of lentils with 4 cups water. Cook in a pot on medium until it comes to a boil, then cover and put on low heat for about 35 minutes. While this is happening, cook your spinach and carrots on the stove top or in the microwave in a casserole dish. When those two things are executed, dump the spinach and carrots into the pot of lentils and pour some cumin in for seasoning (1-2 tablespoons, or go wild). Cover and simmer for another 10 minutes.