Sunday, February 26, 2012

Celery Root Galette: a recipe to celebrate "Occupy our Food Supply" and promote food security

After I graduated from college I moved to Arizona for a volunteer year with the Presbyterian Church. Each of my housemates and I were assigned a different non-profit with which to work. As one of my housemates explained that he was to work in food security, I tried to imagine Phil more intimidating than he first appeared. I envisioned him valiantly defending a food truck from marauding bands of warlords. I wondered if he would get a navy blue jacket with yellow lettering and carry pepper spray. I did not yet understand what this term, food security meant. 

Food security, is not about assembling force. Food security is about insuring that everyone's food sources are safe. This means making sure that people know where their next meal is going to come from, and it means making sure that that meal is safe and heathy. Through his work with the Tucson Community Food Bank: Phil learned about food systems, promoted community gardens, ensured that farmers markets could accept food stamps, and educated the public and his housemates about all of these things. 

Monday, February 20, 2012

Mustard Crusted Salmon

The past couple of weeks, Scott and I have been the recipients of some wonderful hospitality, which included some great meals. The upside to all of this is that I have recently enjoyed some lovely meals. The downside is two fold: I have missed cooking and I have gained weight. As I make my return home, as well as my return to blogging I have decided to begin with one of my favorite recipes:

There is a great little french bistro in St. Louis where I went to a bridal shower a few years ago and they served a mustard crusted salmon. I’m not quiet sure what happened that day but it seemed to me that there was more mustard than salmon being served. As I scraped the mustard off my salmon, I thought to myself “...hummm...this has possibilities” I have subsequently made this salmon from time to time, with a good deal less mustard than I was presented with that day. You can however feel free to double, triple or even quadruple the amount of mustard if it suites your tastes.