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It's More Than Food
U Look Hungry
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Tags:The Naturalist, Bernie Wides, Heritage Radio Network, The Barterhouse, Ariana Ricard, Pierre Bull, Flamingo, Nine Mile Pond, canoeing, mangrove forest, plant dealers, The Orchid Theif, white orchid, Adaptation,
Tags:Snake Bite Trail, mosquitoes, salt marsh mosquitoes, mosquito bites, wood stork, fasted reflex for a vertebrate species, two seasons in the Everglades, wet season and dry season, brown pelicans, special air sacks for when they hit the water, they eat 4 pounds of fish a day, Portuguese Man o War, The Killing of Mr. Watson, drug problems in the Everglades,
"We don't want to tell kids what not to eat, but get them thinking about what's in their food, where it comes from. We want them to become curious eaters. [15:20]
"As adults, we are really close-minded. That's why I like working with kids... that negativity is a learned behavior." [18:45]
-- Samantha Hill on Feeding the Future
BRAISED SEVEN-VEGETABLE COUS-COUS
Perfect for cooking all those beautiful summer veggies!
(Serves about 8)
1 onion, coarsely chopped
5 cloves garlic, minced
1 inch piece of fresh ginger, grated
1 teaspoon turmeric
1 handful of parsley and cilantro sprigs, tied into a bouquet
1/2 (small) head of cabbage, cut into wedges
2 fennel bulbs, cored and chopped into large pieces
1/2 pound turnips, peeled and chopped into 2 inch pieces
6 carrots, peeled and halved, chopped into large pieces
1 can whole plum tomatoes and their juice (15 ounces)
3 zucchini, chopped into 2 inch pieces
2 sweet potatoes, peeled and chopped into 2 inch pieces
1/4 lb. green beans, cut into 1 inch lengths
3-4 cups carrot or tomato juice
2 jalapeño or chili peppers (optional)
2 tablespoons butter
1 tablespoon harissa (or to taste)
1 tablespoon sugar
salt and pepper
2 cups cous cous
1 teaspoon salt
1 tablespoon oil
4 cups boiling water
2 tablespoons butter
• Preheat oven to 400F degrees.
• Add all ingredients to a large baking dish, season well with salt and pepper. Add water, if necessary, so liquid comes halfway up the height of the vegetables
• Cover the dish loosely with foil and place in the oven for 30 minutes.
• Remove foil and continue to cook until all vegetables are tender, 30-45 minutes more.
• Meanwhile prepare the cous cous. With a fork, mix 2 cups of cous cous with salt and oil in a bowl until oil is well distributed. Place boiling water in a measuring cup and drop in the butter. Pour water/butter mixture over the cous cous and cover with a clean kitchen towel or plastic wrap for 5 minutes or until cooked.
• To serve: Ladle a few spoonfuls of the cooking liquid over the cous cous to rewarm. Mound cous cous on a large serving platter with braised vegetables and the sauce surrounding it. Place jalapenos on top, remove herb bouquet.
Variation: Mix in any veggies you like; pumpkin, cauliflower, celery root, mushrooms, etc.
Tags:local markets, Greenmarkets, Jeanne Hodesh, Samantha Hill, Morocco, butchering, tourism, culture, youth education,
Tags:GrowNYC Market Update, GrowNYC, recycling, Union Square, night market, Brooklyn Brewery, Greenmarket tours, local food, Takis, Cheetos, children, cooking with kids, cooking with children,
"You would make your own whiskey back in the day just like you would salt your own pork or chop your own trees down."
"The bottled in bond act was actually an attempt to achieve purity in whiskey."
--Nick Jarrett on The Speakeasy