Did ya’ miss me? I haven’t written in awhile, partly because I started a new job, and partly because it’s been too hot to think. Right now I have the a/c blowing on me so I was feeling inspired.
A few weeks ago I made red sangria using a Bobby Flay recipe. Sangria is, in my humble opinion, the perfect summer drink but I had never made an authentic batch before. It was one of the best sangrias I’ve ever had, but it left me with some leftover pomegranate juice. Due to the aforementioned heat, I was craving something cold. So I decided to make some pomegranate ice!
Pomegranate Lime Ice
3 cups water
1 cup unsweetened pomegranate juice
Juice from two medium limes
1/2 cup sugar, more or less depending on taste (I used a little more)
Boil water and sugar until sugar is completely dissolved.
Remove from heat and pour in pomegranate juice and lime juice.
Give it a good stir and pour it into a baking dish. Use a large dish since you want a fairly thin layer.
Put it in the freezer. In 1 1/2 hours, break it up using a fork. Make sure you break it up and mix it well.
Put it back in the freezer. In 1 1/2 hours, do the same thing.
Enjoy.
Some ideas:
Garnish with pomegranate seeds or lime rind.
Experiment with your favorite juices.
Pour a shot of tequila over that bad boy. This is my favorite idea.
Chester is a good friend of mine. He’s lived in South Boston for all of his 84 years. He is a WWII veteran. He enjoys bacon and eggs, a good Western movie, baseball, listening to the radio, and talking about how expensive everything is. He dislikes modern music, doctors, throwing things away, and how expensive everything is. He has diabetes and is legally blind. I’ve visited him often for about three years, sometimes to help out around the house, but mostly just to chat.
I met Chester through a great organization called FriendshipWorks, a Boston-based nonprofit that matches volunteers with elders and adults with disabilities. On the surface, Chester and I don’t seem to have a lot in common. But get us talking and the conversation usually turns to food.
Tonight I brought Chester dinner. He’ll eat pretty much anything, although he tends to favor pastries, candy, white bread, processed foods, and red meat. As you might imagine, none of these pair well with diabetes, so I jump at the chance to make and share a healthy meal with him. Tonight’s dinner was brought to us by the brilliant mind of Angela Liddon over at Oh She Glows. It was her Naughty and Nice Enchilada Casserole, baby, and man was it good.
This is a bad photo of a good casserole.
Click the links above to check out Angela’s site and get the full recipe. Some slight alterations: I used store-bought taco seasoning mix and enchilada sauce. THE SHAME. For the pasta, I used Eden Organic Flax Rice Spirals. I topped the casserole with crushed tortilla chips (Laurel Hill Multigrain) and fresh avocado.
For what it’s worth, this recipe has received the coveted Chester Seal of Approval. He didn’t even notice there was no meat in it.
On Monday, February 13th, McDonald’s and The Humane Society of the United States released a joint statement regarding gestation crates used to confine pregnant sows (female pigs). By May 2012, all of McDonald’s pork suppliers must provide the company with plans to phase out the crates. After assessing these plans, McDonald’s says that it will share the results and outline next steps.
A gestation crate, also known as a sow stall, is a 7 ft by 2 ft metal enclosure used in intensive pig farming, in which a female breeding pig (sow) may be confined during pregnancy, and in effect for most of her adult life.
Thanks Wikipedia! Basically, gestation crates are cramped, cruel little spaces that 500-lb pregnant pigs are forced to hang out in for most of their short, miserable lives. They can’t even turn around. If you’re curious what they look like, here is a photo. I mean, I freak out when I’m sandwiched between two people on the subway. But unfortunately gestation crates are the industry standard and the vast majority of all pregnant sows live in them.
Advocates of the crates will tell you that they’re used to prevent fighting among the pigs, which is true enough. What these advocates often won’t tell you is that there are many other ways to prevent fighting, but those ways require understanding the animal’s basic natural behaviors and instincts and putting that knowledge to use. Perish the thought! Also, the crates cause a whole slew of other health issues for the pigs, which leads to sick pigs, which leads to us eating sick pigs.
So, let’s look at this McDonald’s effort. A lot of people have written about it – you can read what Mark Bittman and NPR have to say. I agree that this is a good thing. Where McDonald’s goes, the industry follows. If the company makes good on this effort, it’s likely that gestation crates will be a thing of the past in ten years. And that’s great! That is of course assuming McDonald’s makes good on this effort. Nowhere in their statement is there a guarantee (as Gawker so eloquently points out) and there is so much more work to do. Like, a lot more. We can embrace this as progress, but we can not ignore the impact McDonald’s has on minimum wage and general employee welfare (it’s one of the largest employers in the country), animal welfare (it’s the largest buyer of industrially-raised beef in the country), and the global health dialogue (it’s the world’s largest fast food restaurant).
As Spider-Man’s wise Uncle Ben once said, with great power comes great responsibility. We can applaud this effort, but we can also hold our nation’s biggest companies to higher standards. It is not unreasonable to do so. Yes, improving our food system takes time, thought, money and energy. It takes a desire to be better and to be different. It takes a cultural shift and a change in consumer values and a government whose food policies align with its nutrition talk. It takes a lot! There are obstacles. But if we can’t be bothered to work on overcoming these obstacles, then I don’t have a lot of faith in us and in our incredible capacity for innovation and creativity.
All of this brings me to Chipotle, a company which until 2006 was a subsidiary of McDonald’s. They ran an ad during the Grammys called “Back to the Start.” It’s a beautifully done ad with a simple message as I see it – basic humanity over industry. It highlights the challenges of being a participant in a broken system and it offers hope that we can reach a place where our values align with our business and where sustainability rules.
I didn’t write this to stop you from eating meat or to stop you from going to McDonald’s. I just think that we need to cultivate a heightened awareness of how we eat and why. I don’t mean to oversimplify an incredibly complex issue, but quite frankly I’m sick of focusing more on the obstacles than on the solutions. Kudos to McDonald’s for a step in the right direction, but let’s not forget about all the other steps that need to be taken.
Talk to me – what do think of all this? Are you impressed with McDonald’s effort? What more could be done? How much did you love that Chipotle ad? Willie Nelson has such great delivery.
Beyond the Kale 