recipes for the people

[favorite winter food 2012: frijoles] karen campos.

2012-01-15T16:41:00.000-08:00

name: karen campos
age: 28
from: edmonton, alberta, canada
online:
http://heartdashbeats.tumblr.com/
heart-beats.ca

favorite winter food: frijoles

beans feel and taste like the most nourishing food to survive the cold dry winter of the canadian prairies.

my recipe is compiled from 28 years of watching my mami boil a giant pot of beans every week. for a one or two people this amounts to a variety of meals for at least a week; beans with eggs for breakfast, refried beans for dipping or to include in burritos, or on their own with queso fresco (something like a feta), avocado and tortillas.

[frijoles illustration by karen campos]

• 1 pound dried black beans (black turtle beans)

• 1 medium white onion, sliced (large chunks are best)

• 2 large garlic cloves (unpeeled or peeled, up to you)

• sea salt (lots)

everything but salt goes into a big pot. add enough hot water to cover by 4 inches and continue to add if levels get low. cover, and bring to a boil. reduce to a simmer, and cook until skins tender. add salt, and continue to cook until beans are soft, but not falling apart, 2 to 3 hours.

[winter 2011 round up: gifting it up!]

2011-12-18T14:58:00.000-08:00

though, these suggestions may not be locally sourced for some of you RFP lovers, here are recommended food gifts to consider for the lunar new year, solstice, kwanzaa, hanakkuh, and the other winter time celebrations. they will help thrive community and are deliciously social justice that support artists, collectives and critical movements:

FAVIANNA: West Coast, Bay Area

fine art, limited edition prints and clothing by Favianna Rodriguez

Here you can find fine art, limited edition prints, political posters, chic prints, esoteric prints, heartbreak prints, melancholic prints, calendars, books, t-shirts, and sexy dresses by Favianna Rodriguez, an artist engaged in social change.

About the Owner

Hello. My name is Favianna Rodriguez and I am U.S.-born, Latina artist. I make art about a variety of issues pertaining to the individual, to the community, and to the country. My art practice serves as a tool for love, education, agitation, and social justice.

My work is a powerful blend of digital art, traditional printmaking mediums, and an intimate view of the things that are important to all of humanity - love, interdependence, and kindness. While my home and studio are based in the Bay Area, I spend a lot of time traveling and connecting with change makers around the world.

JUST FOOD: East Coast, New York CityJust Food is a non-profit organization that connects communities and local farms with the resources and support they need to make fresh, locally grown food accessible to all New Yorkers. Just Food provides regional farmers and food producers, CSA organizers and everyday eaters with the resources and support they need to establish and experience healthy food systems—in every neighborhood.

example: Yes We Can" T-shirts are designed and hand printed by Brooklyn based artist, Jen P. Harris. Harris has been designing and hand printing t-shirts and totes with an eco-bent since 2005. To learn more about Harris, please visit www.blacksheepheap.com.

VIMALA'S CURRYBLOSSOM CAFE (Southern U.S, North Carolina)

We believe we grow our community by engaging intentionally in the farm to fork process and living our vision of creative resiliency.

We seek to bring our community together with love, warmth and hospitality over delicious, healthy food. We prioritize worker, environmental, and social justice; accessibility through affordability; and sustainability at every level. We pay a living wage. more info here

Love our food? You can share it as a gift! Help support our food justice restaurant by sharing Curryblossom Cafe gift cards or cooking class gift certificates with your friends and family. You can also make donations to our “Vimala Cooks, Everybody Eats” fund, helping us continue to feed every person who walks through our door, regardless of their ability to pay. Stop by the restaurant to learn more and enjoy an achappam (Kerala Christmas cookie) and spicy, steamy chai.

HOLY LAND OLIVE OIL: Palestine (global support)

Founded in 2003, Holy Land Olive Oil was started as a follow-up to an all-volunteer project to help Palestinian farmers whose income has been devastated by Israel's policies of closure and its prohibition on the sale of Palestinian olive oil within its territory at the beginning of the year 2000 Intifada.

Holy Land Olive Oil is proud to be the first to import Palestinian olive oil into the US. Our mission is to create and sustain a permanent market for Palestinian farmers - in spite of political, logistical, and market economics/ pricing hurdles. For the olive growers, your purchase of their product is an expression of support that is valued a lot more than a handout.

Holy Land Olive Oil
$59 (includes shipping [10 lbs])
Three of the 500ml bottles shipped in a protected box anywhere in the US.

UNITED FARM WORKER'S (UFW) STORE: West Coast & Pacific Northwest

The UFW Store you're visiting today is the result of more than forty-five years of modern labor movement history. Since the early days of the farm worker movement, selling t-shirts, hats, buttons and bumper stickers at marches and rallies has been an important fundraising tool. Before the advent of the internet, our products were only found at these events or at our headquarters and field offices. Today, you can get your exclusive UFW items here on our website or through your local authorized dealer.

Gifts include mugs, glasses, aprons and more!

HEALTHY FOOD HUB: Midwest, Chicago
Volunteer your time to a community-supported and driven CSA! The collective demand for healthy, affordable food is the engine for implementing a local food system. The members are the investors in creating this system. Local, seasonal foods from urban and rural farmers as well as out of region produce that comes from distribution centers is what is currently available. A growing membership will allow the HFH to invest in generating a host of social enterprise opportunities to increase the amount, variety and seasonal availability of local foods. It will also make way for purchasing large volumes of food directly from producers and processors. The intermediate aim of the HFH is to increase the amount of local food that is made available to members year round.

To join/volunteer Healthy Food Hub CSA or to start one in your area, email us at healthyfoodhub@gmail.com.

[Tired of Backing Biased Restaurants? Finally, a Zagat’s for Racial Justice] COLORLINES.COM

2011-12-14T15:02:00.000-08:00

by Rinku Sen [Colorlines.com]

Every time I give a talk that includes the Restaurant Opportunities Centers United, whose board of directors I serve on, people ask me how they can figure out which restaurants treat their workers well and badly, so they can figure out the best places to patronize. Sadly, Zagat’s doesn’t include labor practices in its rating system. Now, just in time for your holiday family outings, ROC United has released the first and long-awaited national Diners’ Guide to help you make those choices.

The Guide evaluates more than 150 popular restaurants and chains nationwide against 3 criteria: provision of paid sick days, wages of at least $9 per hour for non-tipped workers and $5 per hour of tipped workers, and opportunities for internal advancement.

These are good criteria. I don’t want a sick person handling my food, nor do I want them to lose wages or jobs because they’re sick. The minimum wage for tipped workers has remained at a measly $2.13 per hour for nearly 20 years, so every day consumers have to push for a higher standard since Congress won’t. And finally, racial and gender hierarchies are a fact of life in the restaurant industry, with white men getting the best paying jobs at the front of the house. Across the country, ROC United has found that a system that enables internal promotion so that back of the house workers can get access to front of the house jobs, is a key element of restaurants that don’t discriminate.

The Guide goes further than telling you where to go. Since it doesn’t cover absolutely every one of the millions of restaurants in this country, ROC United asks diners to simply take a look around and ask a few questions when they eat out. Just opening our eyes will tell us who works where. Are all the waiters white? Are all the bussers Latinos? Are there no black people or women anywhere? It isn’t difficult to ask your waiter what his hourly wages are. And if the restaurant doesn’t meet the standards listed above, there are tear out cards in the back of the guide that you can leave with management to let them know where they can get help to do better.

One set of restaurants you might do this with is highlighted in the guide directly.

The Darden Group owns and operates nearly 2,000 restaurants nationwide, including Olive Garden, Red Lobster, and LongHorn Steakhouse. ROC-D.C. has identified a pattern of racial discrimination against black workers in particular, which is partly upheld by the lack of internal promotion systems. But its most famous restaurant is the high-end Capital Grille Steakhouse, where black workers say they are routinely told they don’t “meet the standards,” no matter how much serving experience they have.

Industry wide, black workers have a particularly tough time getting work in table-service restaurants. The industry has relegated them to fast food. With black unemployment at record levels—16 percent nationally, well over 20 percent in many cities—ROC’s campaign is an urgently important intervention.

Ironically, the CEO of the Darden Group is Clarence Otis, Jr.—a highly-awarded African American businessman who used to work for J.P. Morgan. I have no doubt that Otis’ race will feature prominently in Darden’s defense against ROC’s findings, but of course the issue is not his identity or even his intention, but rather the actual impact of the company’s employment practices.

You can get your copy of the guide at ROC United’s website. May your eating out be flavored with justice this holiday season.

[favorite winter foods] 2010-2011 reminders

2011-12-07T13:54:00.000-08:00

this upcoming 2011-2012, look forward to surprising voices on winter and food adventures. right now i am recovering from surgery, sitting, elevated foot, space heater hum layered with chosen family visits, politically heated talks over tea. i'm so very sorry for my absence. when you are in-bed and without computer, blogging becomes nearly impossible. to make up for RFP's hibernation, know that food updates are on there way. i've been given some outstanding eats while healing. if you have ideas for winterizing our blog posts, do send an email with your ideas and concepts: recipesforthepeople (at) gmail (dot) com.

flash backward:

in 2010-2011, RFP gathered vignettes all up in the winter wonderment. what makes our taste buds warm? how do our love of comforting flavors, smells and practices help us rejoice winter, or at least allow us to poke fun at our grumbling time? two great contributors below describe homeland and home city missing from a diasporic person of color perspective. the first is a reflective take using drawing and sketch to contextualize a dish made with friends in toronto's chinatown. the second, is a snarky and yummy quip responding to the morose midwest climate. tasty indian food memory brings us to imagine paraanthas being made from scratch.

sves, 22. / location: lives a ten minute walk from a good plate of steamed fish in montreal. click here for sves' recipe and drawing of some warm rich food: "this dish brings me back to my year living in Toronto, living in Kensington market and figuring out what does it mean to be a mixed generation Chinese from the west coast living a block away from Toronto’s Chinatown.

elakshi / location: misplaced in minneapolis, dying for delhi. click here for elakshi's sharing of diasporic food ache: "What if hell is a place with mountains of snow everywhere, a place where people eat bland food and speak only one language? What then?"

[MIDWEST tour & traveling: November 2011] part 1

2011-11-19T16:12:00.000-08:00

[pleasant house located in chicago's southern bridgeport neighborhood had absolutely comforting food with service just as nice. this meal was part of my new orientation to my old city, titled only in my imagination as "chicago has still got it." photographed above is a titan-sized side of peas with butter and mint, not to mention my own recklessness with salt and pepper. for those who do not like peas, i understand if you were begrudgingly pressed to peas in a can during a childhood regretful meal. peas need a new publicist b/c the stigma of canned peas sparks big gross responses in all kinds of people. however, peas prepared freshly shucked and made with crisp exterior and mushy savory interior, i swear i could eat peas all day long. a pad of olive oil an butter, a chopped fresh herb. i'm in. and i went in on that bowl, friends. consider it the rural farm guy, middle amerika farm person in me. so simple and yet, just an exquisite and healthy side dish.... or lofty snack. bet you didn't think peas could fancy this level of delicious impact? always watch out for the nerds and the underdogs when it comes to humans as well as produce. yet, for some of you i may have dredged up dastardly nightmares of green gross and are not convinced by my praise. i'm sorry, move on! there are plates of carbs below to quell your disdain, i swear.]

[depaul university! plate o' depaulian free food or food to be shown in your student loans much later (insert secret scornful jab here). my show at depaul university was a brief feature for dandelions in the concrete, a collectively-run student event that explores all kinds of poetry for a women's and gender studies community. the crowd was lively and even more impressive was the carb lush food from various local restaurants. that plate was an undertaking.]

[to the right: fliers set at the tables come event, dandelions in the concrete: a night of healing art and creative interventions. well-organized and well-attended, i was pleased to accept the special invitation by dr.ann russo, long time mentor and rabblerouser at depaul university. old stomping grounds of my alma mater reminded me of the fantastic work organizations in my day helped to build.]

[inspirational performer/educator and actually, my first performance studies undergrad professor, laila farah along with fiery playwright and co-editor of Experiments in a Jazz Aesthetic: Art, Activism, Academia, and the Austin Project, sharon bridgforth. without either of these people, my work and so much queer people of color, queer women of color art wouldn't the formidable force it is today. plus, they both are hella supportive and enriching people. so blessed!]

[to celebrate and process some intense and quite possibly problematic poetry (can we say colorblind we are all human-- white cis male poems? midwest typical ouch!), friends rebecca and B ventured to the southern part of the city to the aforementioned pleasant house. B and i split a quiche and side salad, had ginger sodas, chimed in agreement about privilege after each fluffy bite. going way back, B and i worked in gabriela network (gabnet chicago), in the first founded gabriela chapter in the U.S. sharp and good-humored, B's suggestion for rich delicious food is just as awesome.

[pleasant house gave me a try of this little pudgy dude of a pastry. simple looking, i know. it takes shape like a dumpling, siopao, but with a rural middle american strut and not as moist, far more buttery. the size isn't any larger than the palm of a hand. meet the minced meat pie whose name i have lost. all food here has down-home feel yet privileged schooling (combined chefs worked/trained at Les Nomades in Chicago, Fifth Floor in San Francisco and Kendall College pastry program). the berries and currants hit right away with a blend of spices (clove quite pronounced) that warm up your mouth going sweet lustrous with an even more flaky external crust. the bestie ate that up. so good. so sweet and a hint of salty didn't give you the false sense of a dessert.]

[swim cafe, chicago] review

2011-11-08T19:00:00.000-08:00

swim cafe

1357 W Chicago Ave
(between Ada St & Throop St)
Chicago, IL 60622
Neighborhood: Noble Square

(312) 492-8600

www.swimcafe.com

many a friend speak all love, chime w/ delight of robust coffee, salivate on the gluten-free sweets. they stand by swim cafe for snack or meal. after having tastes of their bottomless coffee and a high dive latte, plus the summer salad, i too gloat praise while patting my belly... and all as i used their free Wi-Fi. the food choices console a gamut of Midwest pallets. my salad came in a hefty bowl of fresh mixed greens, a crisp green goddess dressing, sunflower seeds, and hearts of palm. a bright choice to cull the cold heart of Chicago's scarf weather, i glibly enjoyed 2 cups of coffee and helped myself to the high dive latte. the latte was all caramel tasty with just the right amount of sweetness to nutty espresso. service was as hip as the cool airy climate. additionally, the snappy response to my coffee refills was pleasantly swift. i like this place with it's stacked baked goods and fair trade coffee that keeps on giving. if i still lived in chicago i would eat many a cupcake, write notebooks full of poems and leave a gang of empty coffee mugs toppled along my path. do not doubt this people. an admiration this coffee-laden is all kinds of pleased. other pluses: the bathroom is gender-neutral, spacious and entrances are wheelchair accessible.

review on yelp here .

[farm bill, #OWS and food] october 2011

2011-11-01T11:10:00.000-07:00

below are some interesting readings about Occupy Wall St. #OWS movement and also give context of connections to food/farming/food industry with some of the economic needs that impact marginalized people being affected by the 1%. i do not agree with everything written and many of these articles may/do not consider QTPOC people and a range of identities, but i think it is important to see what is being written during this emergent political time of upheaval.

if you have any other articles or resources you would like to post and share with RFP community, please post them in the comment section!

-------------------------------
http://www.organicconsumers.org/articles/article_24260.cfm
*Super Committee Writing Secret Farm Bill?!
Tell Them to Cut Corporate Welfare Not Hunger and Sustainable Ag Programs!

http://motherjones.com/environment/2011/10/food-industry-monopoly-occupy-wall-street
*Foodies, Get Thee to Occupy Wall Street (trigger warning: fatphobia, etc.)

http://streetvendor.org/ows

*HELP STREET VENDORS IN LIBERTY SQUARE BY PROVIDING

MEALS FOR #OWS PROTESTORS

http://thinkprogress.org/economy/2011/11/03/360472/banks-profiting-public-programs/

*Big Banks Are Profiting From Public Programs Like Food Stamps And Unemployment Benefits

[sylvia's restaurant, harlem NYC.]

2011-10-18T15:08:00.000-07:00

sylvia's restaurant

328 Malcolm X Blvd
New York, NY 10027
Neighborhood: Harlem

(212) 996-0660

www.sylviasrestaurant.com

Menu

what do you do when your friends from germany by way of northern china have never had soul food (aside from homecooking)? you take them to harlem--- argue about amy ruth's or sylvia's, cross out red rooster b/c they are on the pricy side and oddly enough, cannot seat a table for 9 on a weekday evening.

the wait for a table was brief, less than ten minutes. among my gaggle were native new yorkers, midwest and bay area transplants, three people now studying in germany. all were people of color and all came for a hunkering of serious indulgence ranging in soul food sentimentality. our server was accomodating, chatting us up, a glean in his smile that was on sadwiched between charming and near-smarmy. we shared plates of smothered fried chicken, fried chicken, catfish, ribs and a melange of sides, most notable the collard greens that run on the sweet side. the lackluster, the ribs just underwhelmed the rest of the entrees. the drinks that come with the expensive $17 price tag are so sweetened your cavities twitch as you take breaks from shoveling salty, crunchy, culinary legacy. what was memorable was their peach cobbler for dessert. as an upsouth kid, a proper cobbler makes me blush and this cobbler earned a touch of crimson on my cheeks. just a touch. the crust and fruit ratio were satisfactory, the peaches stood for themselves and weren't doused with sugar like aforementioned beverages. the chef/baker was not too zealous with nutmeg (a usual mistake) and cinnamon touched the pallet with the warm gush and juicy full taste of decent cobbler.

will i attest to the quality of sylvia's? i will say that staff/owner welcomed our table, recovered from a bad demographic assumption (no we are not all --insert ethnic identity here--) with a smile, and wished us a good night. our plates were empty and our bellies jolly. basic renderings of soul food staples, some more impressionable than others. choose chicken over ribs for sure. [a true 3.5. good, not stupendous]

review from yelp here.

[before the leaves change: 2011 fall round-up]

2011-10-15T10:13:00.000-07:00

[tortang talong by way of maharlika. my birthday brunch was ultra fabulous in food and company. maharlika had promising takes on contemporary pilipin@ food and very much was not a vegan-friendly option for food with sizzling sisig, fried chicken and ube waffles, and corned beef hash. of course, i chose the most vegetarian options with this smoky grilled eggplant breakfast northern pilipino favorite. meaty meals you can like it or leave it, but no questioning the pilipin@ style hosting all attentive and informative as your water is refilled is a valuable touch. in a hard-faced city of strangers, giving hugs as you depart from a party of twelve brunch is a gesture that makes home food and service untouchable.]

[allisonjoy took me to her new dog training class and after ward we found food trucks galore for a jersey city event. luke's lobster had their highly adored and contested lobster roll lunch package with local soda and local chips. we had to share one in the sunlight and it was a tasty and off-the-cuff birthday gift. here is my review of luke's lobster. pricy, but no doubt delicious, i still don't think it's the bestest ever lobster roll in nyc.]

[westville, is as gay. no wait, excuse me, let me correct myself-- GUUUUUHHH-ayyyyyyyyyyye has they come. we ate at westville right after an audre lorde project, 3rd space support event which was hella successfully lead by QTPOC acupuncturists, reiki practitioners, RN/nurses, and other various healers. naturally, all the healers were humming, buzzing with radiance which also means HEALERS GET HUNGRY. surrounded by radical pin@y and latin@ queer people was a luscious gift after a dual acupuncture and reiki treatment. to celebrate that, i had a mint lemonade slushy pictured above. all seasons, i love this cleansing and crisp drink. i could really have 3 of these at any given moment. laughter, pin@y healer laughter, sarcasm and handfuls of mint in my system. i think this is what liberation should be, yes... yes, for sure.]

[Food Gallery 32, nyc.] review

2011-09-28T11:31:00.000-07:00

FOOD GALLERY 32

11 W 32nd St

(between 5th Ave & broadway)

new york, NY 10001

neighborhoods: midtown west, koreatown

*vegetarian, omnivore options

[chosen family, seyi & ni'ja dig into some food
& talk some serious politics]

FG32 makes it so right when you have an apparent lust for korean food but don't wish for any scars on your wallet. busy, neon-clamored, the visage of a neo-furturist rocketship interior and a modern gallery, you may be confused. the smell of japanese obento, kim chi slathered noodles, jap chae, and even a crepe stuffed with fruit will welcome your grumbling stomach.

["kissing don't last. cookery do!" how true is this quote?
again, wish it were written by a person of color.]

guarantees: there are herds of over stimulated patrons just like you, there is no elevator access, you will feel like you can eat practically everything with entrees under $12 and over seven vendors directing you back to the cashier to pay for your order. the confusion of the payment lay out is slightly reconciled by the variety of vendors. our usual orders are the bibimbop (korea house), jap chae, kim bop and seafood udon, all with side orders of kim chi and miso soup. if you don't mind flocking among the glare of white wall space, you have three floors to discover with any size party you may be eating with. odd detail: you will be hit with quotes about food on the substantial walls none of which are by koreans. surprisingly, what makes for an easily modified blemish is that FG32 closes at midnight unlike the affordable k-town staple, woorijip. [3.5 stars]

[queer & trans POCS / receive accessible holistic healthcare]

2011-09-25T11:23:00.000-07:00

[ATTENTION LGBTQGNCTSPOC]

Are you searching for accessible holistic healthcare? Come to 3rd Space Healing!

When: Wednesday, September 28, 2011 - 6:30pm - 8:30pm

Where:
Audre Lorde Project
147 W. 24th St., 3rd Floor
New York, NY 10011

What is going to happen at the 3rs Space Healing Launch?

The 3rd Space Healing program will launch on Wednesday, September 28th from 6:30-8:30pm in ALP’s Manhattan office.

*At the launch you will learn about different types of holistic healthcare!

*Connect with the providers who will be offering thier services on upcoming Wellness days! :

*Have the opportunity to participate in a brief community Acupuncture and Reiki session.

What is a Wellness Day and what are the details?

*Wellness Days are a place where community members will be able to access a provider for a one-on-one holistic healthcare session or a community session.

*You can schedule an appointment at a Wellness Day or walk in! 212-463-0342 ext. 16

*The Wellness Days will be operating on a sliding scale basis and no one will be turned away due to lack of funds.

*Wellness Days will be happening on:

- Thursday, October 13th. 6:30pm-8:30pm, ALP Manhatten location.

- Saturday, November 12th. 1:00pm-4:00pm, ALP Brooklyn location.

- Wednesday, December 14th. 6:30pm-8:30pm, ALP Manhatten location

How can I support this project?

*Make a one time donation or a monthly contribution of $5, $10, $20 ect. specifically for this area! please put 3rd space in the memo line of you check or online donation. Your financial support helps provide free and low cost services to the ALP community!

*Share your skills! Are you a health and provider? We’re looking for folks who are providers to offer pro bono or sliding scale services to ALP community members on our Wellness Days.

*Let us know what you need! Fill out our survey and pass on the link to your friends. http://svy.mk/lyMQaC

[HELLA HEATED! summer food spottings 9/16/2011]

2011-09-16T12:38:00.000-07:00

[i didn't post a lot of hurricane irene food and life footage. probably because of the swing of y'know, the hurricane. that teemed with apartment flooding woes, the Recipes for the People documentary that surged shortly after, i had little time to go online and talk about my emergency food situations. thanks to cris izaguerre from Butters Papi Productions (and kit yan for hauling me from jersey city to brooklyn) i was able to have a dog-friendly place to stay in her home, on the outskirts of the heavy storm. we weren't only getting our lives in preparation for the incoming hurricane, but we were concerned about our hunger. before the threat of loss of electricity or eating peanut butter for the next 3 days. we walked (i waddled) in bushwick brooklyn, enveloped by gray skies and communal tension. i saw an iron garage operation wafting of fresh corn tortillas. why not during our stressful time grab some tacos from the local joint tortilleria mexicana los hermanos? it was affordable ($1.25-$7.00), close by, and had it's own taquería connected to the tortilla factory. laden with open space, we sat in the factory section looking to the glass of the restaurant area where an arrangement of plastic canisters of salsa were just waiting to be used. i was immediately steered away from my interest in tostadas (both cris and marcelitte vetoed that craving down) and brought me back to vegetarian tacos. the tortillas themselves are something of wonder. as you all know, i do make it point to complain about how NYC and its boroughs lack delicious mexican food restaurants. above is cris and our jarritos. the tacos were some of the best i've had in the east coast with reliably tasty tortillas. visit the Butters Papi Productions facebook page as they are "...a queer people of color production company. Our goal is to support, promote and increase the visibility of queer artists of color." sounds delicious, right?

[b. steady from lost bois is a viral queer pop artist you can find on many east coast undergrad college student's youtube favorites. currently b. steady, attends howard university in pursuit of her M.F.A. in film. wielding a knife and cherry juice, the blades of grass are blurred and we can imagine any good soul perched atop a picnic table, taking the pits out of freshly picked cherries. for pie? for cobbler? for what you may ask? i haven't the slightest clue, but the photo is a lovely summer representation of what we love about summer, the ease, collection of memories, even the methodical acts of food and outdoor love. it's an intimate photo dwelling on a single culinary task, stressed on the hand in mid-motion. simply labeled in a folder called "august," looking at this, who needs words really? with my own messy and fond memories (the best kind of memories, if you ask me) of cherry picking, it's fact i was born but a few miles away from the national cherry festival. this photo had to make our summer HELLA HEATED series.]

[without reservation, i like my quinoa up close and personal. quinoa is a serious serious delight here at RFP as was featured but a year ago with accolades chiming on and on about its flavor versatility. queers should eat more quinoa, period. although, i can hear the argument by locavores about it not being grown and available less within ____ miles. i respect that one rebuttal. otherwise, i have made it my mission among a bajillion of other things, to get our people in on some good ish. quinoa being one of them. one place that incorporates quinoa in a vegan and vibrant salad is Oro Bakery & Bar, tucked away in a cozy spot located in little italy. now, the establishment itself isn't vegan, but i'm glad this was an option. i've heard praises all bragging about a lavish happy hour at accessible costs, which i cannot speak on. my bad. on the food tip, their salads and savory snacks have fueled my newest foodie crush. oro's red quinoa salad was fresh and flavorful, basic in presentation. brawny quinoa with chick peas in this dish gave me a protein-packed meal while the avocado and hearts of palm gave a range of textures to escort the youthful mixed greens. special thanks to a good trans sibling and friend, prerna for solidifying a new place to snack, drink, and eat on the B/D trains. ]

[speaking of crisp and bright fresh salads, a long-time winner and frequent appetizer that is predictably favored and shared is the green papaya salad. already in my queer/trans PRIDE coverage we talked about how fabulous west village's TUE Thai Food is. why not just show y'all again? hip on all things queer, dear friend celiany 'chela' rivera velázquez and i customarily split apps to catch up on the latest QTPOC chisme/tsismis. there's nothing like sharing artistic development, queer/trans alliances, and love check-ins over a table full of different delicious small plates of food. above a simple and crunchy salad is photographed, not to mention a lovely red blouse that coincidentally matches the dishware. i had to point that out, what kind of a friend would i be if i didn't highlight the ensemble?]

[community appointed Queen'a Humboldt Park, janeida rivera rodríguez is a community organizer and performance artist housed in chicago. having lead youth initiatives for Puerto Rican Cultural Center, janeida is an evident political powerhouse that can also spin a good stanza on stage. she supports local business in her neighborhood as pictured above here. beaming and colorful, shown is a brunch plate from the Paseo Boricua standard, Nellie's. her caption reads: Potatoes and chorizo, topped with eggs over easy and cheese with a spicy tomato sauce, guacamole and sour cream...the bomb is what it is! not only is Janeida rich with some food admiration, but as mentioned, a powerfully mighty activist seasoned in LGBTQ/latin@/of color global connections. watch her discuss police and community relations in this video where she challenges us to consider the perceptions and contexts faced by people of color impacted by criminalization and police brutality.]

[favorite summer foods: laura luna & jess pace]

2011-09-10T15:07:00.000-07:00

both laura and jess are wondrous LGBTQ people of color who currently reside in los angeles, ca. RFP was invited to a delicious brunch potluck at laura and jess' sunny home. fresh fruit, cheese, refreshing lemonade w/ herb simple syrups, as well extensive snacks highlighted some lovely company. in this video, laura and jess share with us their favorite summer food---- fruit galore!

RFP (recipes for the people) is an online blog about QTPOC people and their relationships to food, social justice, art, and recipes/rituals that raise up our spirits and our community.

RFP favorite summer foods 2011: laura luna & jess pace. from k. ulanday barrett.

[laura's delicious simple syrups including a limon ginger simple syrup. great w/ juices, lemonades, tonics!]

[mango and some of the lovely berry action that laura discusses in favorite summer food. apparently, west coast berries are what real berries taste like. my taste buds were all out giddy.]

[proud face as i cradle bags of vegan kale chips like i would little tiny human babies. so precious and... nutritious. erin's kale chips didn't make it to the flight. silly hopes dashed! i crunched/crashed right through them in a day. more on erin's favorite summer foods, later!]

[pictures above are lemonades that are ice cold, hence the precipitation on the glasses. such great balances with easy conversation, mild sunny LA weather, and the delight of tart and sweet.]

[an example brunch potluck plate. look at all those textures. hungry. i am. by just looking. goshjsahdkhduftftftfgnnnn.]

[vietnamese summer rolls] recipe.

2011-09-06T08:14:00.000-07:00

in the past, a forever go-to has been the fresh spring roll. it is low-cost that can be spun to fancy grabbing your ingredients at any asian grocery mart or at your farmer's market. the protein in this specific version is using an egg, but i have used extra firm tofu and sauteed it w/ braggs, sesame oil, and some garlic sliced to thin strips. this recipe works for our benefit, the fresh herbs peaking out of the curtain of rice piper, the consistently satisfying crunch you get from the robust carrots and crisp cucumbers and the utter pride in knowing you didn't just spend $6 at any NYC asian fusion spot for a pithy overpriced pair of spring rolls. why have only 4 when you can make several for you and your friends? the rice wrapper itself come in 16 oz. packs for anywhere between $2-$4 USD.

more positives about this dish:

collective project! turn on your favorite music, sit at a table with a couple of your dopest friends and delegate those tasks. have one person working with the rice wrapper, one person stuffing the goodies, and another folding! in no time you will have presentable food in an efficient way. the first few may look a little haggard, but my friends and i refer to those as "mistakes" which can be tasty lessons to eat and understand your ratios of noodles, veggies, and protein.
whether you have spare grilled shrimp, left over roasted tofu, or some shredded chicken waiting on call, this recipe gives you a re-using boost that can help you clean out your fridge of scraps.
i am a sauce and condiment fiend. i love dipping things and double dipping and all kinds of saucy behavior. spring rolls are the ideal launch pad for your sauce discovery. my usual stars are: hoisin & sri racha; fish sauce, slivered garlic, pinch of sugar/maple syrup/agave & soy sauce; even a basil pesto from a mortar & pestle that may include some brown sugar, basil, chili, peanuts, oil and shallots. a tamarind route is a thai version, but the sweet tangy might just be what you are looking for. let the sauce be with you.
if you are nervous about your exchanges with rice paper, no worries. there are a few resources to help you with your uneasiness.

special thanks to artist, foodie, and powerful pinay, margarita garcia-asperas for the delightful recipe and even better photos.

-------------------------------------

[Prep Time: 20 min / Rolling 20 min (with people)]

INGREDIENTS
1 package of rice paper wrappers
3 scrambled eggs, scrambled with 1 tsp sugar and a pinch of salt then
cut unto shreds
250g cooked thin rice noodles
250g white asparagus, cut into small pieces and stir fried with a
drizzle of sesame oil and vegetarian oyster sauce
1 mango, sliced
1 bunch of mint leaves, washed/separated
1 bunch of fresh basil washed/separated
1 bunch of green onion cut into 5cm pieces
1 bunch of fresh cilantro washed/separated

Optional: 250g of steak, cooked medium rare with salt/pepper.

SAUCE
2 tablespoons white vinegar
1 tablespoon sugar
1 tsp fish sauce or soy sauce
1 tbsp roasted/crushed peanuts
1/2 tsp chilli flakes

DIRECTIONS:
1. Prepare the long list of ingredients, wash all the herbs, peel
and slice the mango, blanch and cut the asparagus, cook the eggs and
slice them into shreds and cook the steak (if using). Mix the sauce
incredients and put aside.
2. Place everything on trays, sorted and carry out to your guests,
with bowls of hot water to soak the dried rice paper wrapper.
3. Invite people to roll, placing a small amount of rice noodles
in the center of a soaked wrapper, followed by the other ingredients.
4. Slice in half on the diagonal, pop into your mouth. You won't
believe how many people will eat and how willing they will be to roll
more.

[brunch september style] photo.

2011-09-04T12:05:00.000-07:00

1st september brunch ever:

mixed greens w/ pears, brie, roasted red peppers; jovan's baked bread w/ homemade ricotta & sage plum jam. Sept. 2011: jersey city.

[RFP favorite summer foods 2011: mabel tsang]

2011-08-28T20:34:00.000-07:00

RFP favorite summer foods 2011: mabel tsang from k. barrett on Vimeo.

mabel tsang is a queer woman of color originally from the bay area. RFP had the pleasure of participating in a womyn of color spoken word workshop she co-facilitated at UCSD SPACES queer people of color youth conference. in this video, mabel shares with us her favorite summer food.

check out our previous entry for favorite summer foods w/ sarah won shim.

[HELLA HEATED! summer food spottings 8/18/2011]

2011-08-23T10:51:00.000-07:00

alright my RFP admirers, this summer has meant dancing in the beach or on the rooftop for some of you, meant random finds of herbs in your garden, for me it's meant patience. finding patience and love in spaces were it seems to be scarce has been an active practice for me. witnessing y'all movements with food and the love of food also is inspiring with all the bustle of kickin' off interviews and gathering stories for the upcoming, Recipes for the People: Documentary.

below is your HELLA HEATED! all lavish in fruit and fresh food with people who bring some tastebuds in live action and give us the truth: people of color, specifically womyn and queer/trans people of color bring it beyond the table. in our very soil, in the earth before we built concrete buildings, and then, on our plates with chosen family filled with fits of inside jokes and sharp conversation. here you go eaters, growers, and change makers, here you go.

[via tara shuai and tania lee--- fancy and tasty, above is a pillowy and comforting plate of french toast from brunch. piled on are crisp and sweet local berries and a nudge of powdered sugar. this is the time when despite summer, we still crave something with thickness, something sweet, something posed as sorta lunch but really is dessert. what is a better time than brunch to fulfill those longings? besides, when you have the privilege to support and grab anything involved with fresh local fruit, i'm telling you, your spirits get a good shine with or without french toast involved. though, for us non-vegans, the french toast surely is a motivator. honestly, when i first saw this photo i 1) praised the fancy blue ribbon, then 2) thought: i want a bed of french toast and berries to swim about in. perverse? possibly. leave it to tara and tania who are as on-point as they come, to go travel about in food loveliness, photographing their mastery along the way.]

[ activist dara cooper, is a board member of Healthy Food Hub, a reverse CSA supporting Black farmers as well as the senior project manager for Fresh Moves. Fresh Moves has created great and accessible processes to food distribution in communities living in food desert areas, specifically southside of chicago. you best believe her food tastes as powerful as her food awareness! her caption: "My really colorful breakfast (mostly) from the Healthy Food Hub (well, minus the veggie sausage)- purple potatoes, yellow corn grits, veggie sausage, and delicious organic cherries. Yeah, this was a bit gluttonous but it was soooo good. Those PURPLE potatoes are still blowing my mind!" how about the goodness on those grits above? this meal seemed to have a fly balance of texture and freshness. with the yellow of the grits to the deep burgundy cherries and the purple stunners that so happen to be potatoes, my eyes are getting hungry hungry hungry. personally, you cannot beat some gorgeous purple peruvian potatoes. when i used to work farmer's market days for henry's farm i grabbed these like they were gold, son.

i was deeply connected to those potatoes. i could get them local and by the plenty. seriously, i put them in everything i could just because they were equally as tasty, packed with super spud powers of anti-oxidants much like the ones found in blueberries. also, my favorite color is purple and to think this is the tuber's natural color, how fascinating and how it pops on a plane white plate! regarding texture they can be creamy and are versatile in salads and soups. usually, i'll roast some real crisp with red chili pepper flakes, olive oil, dried basil along with some onions or carrots. when i saw dara's plate, i knew her necessary work and eye for the potato had to get some RFP props!]

[ now, after all that sweet toasty and salty, albeit breakfasts made with local ingredients and produce, i am thirsty. you thirsty? on my facebook where i received hella "likes," it wasn't for a poem or a funky picture of me dancing or even for my the brilliant dog in my life, cornbread siopao. the barrage of "likes" were for this beverage, a fresh lemon spritz with basil and rosemary simple syrup. the tinge of herbaceous green flavor swims in that lemon and bubbly reeaaaaalll nice. set: a stoop (or fire escape, window sill, you may improvise) under the sun in any given city that you happen to live in. characters: you, your dear ones, or maybe just you and your trusty pet sitting on that stoop in 80 degree weather. props: fuzzy herb lemonade, a couple sighs, and a book of choice to shake off stress and recuperate from a rough week of institutional ass-hat injustice.]

[ the photo above and to the left were shared by non other than chosen fam, poet, and militant queer womanist, zakiyah blake currently residing in philly. known to be a maker of a fiiiiiine vegan brunch herself, she and her roommate sheena sood go about their sunlight and rain tending to a local neighborhood garden with more a few plots involved.
queer and womyn of color politicizing also goes hand in hand with growing food for their neighbors, friends, and themselves. literally steps from their philly home, this garden is resplendent with their own mix of vegetables and fruits. that i geeked over, poked at, and giggled at during my last philly visit. some highlights are the watermelons and tomatoes. you also have to love the big smirks and sly eyes they both have, all proud about their gifts from girard garden.]

[No "Ramadan Mubarak" wishes this year from Whole Foods.] news

2011-08-16T10:39:00.000-07:00

UPDATE: View the original, unedited internal email from Whole Foods.
Under pressure from right-wing bloggers who blindly associate Ramadan and Muslims with terrorism and burqas, Whole Foods has sent an email to its stores across the United States in which it specifically tells stores not to promote Ramadan this year.

Just last week, Whole Foods began its promotion of Saffron Road's line of halal products throughout the holiday, which ends on August 29, via writer Yvonne Maffei's blog, My Halal Kitchen. That promotion was waylaid by what seems like a very small amount of criticism, according to an internal email that the Houston Press obtained recently.

"It is probably best that we don't specifically call out or 'promote' Ramadan," reads a portion of that email. "We should not highlight Ramadan in signage in our stores as that could be considered 'Celebrating or promoting' Ramadan."

continue reading at houston press.

[HELLA HEATED! summer food spottings 8/11/2011]

2011-08-11T20:45:00.000-07:00

dearest summer: (a freewrite)

your heat heat hot-ass heat on the subway makes me feel, well most clearly, sticky. but i also feel wrongfully intimate with strangers in the summer. we bump into one another on packed sidewalks, pluck branches for the perfect berries, some of us have to deal with heat all day in the streets without any love or systemic support. and that RAIN?!#@ mama/papa nature, thank you for the cleansing, the soil is less parched, but damn. your powerful reminders take us over! all that said, i am thankful for you summer, even as i see you with your east coast strut. the new adventures that come our way, if we are just plain lucky and given the opportunities, you connect us to cultures in our blood and breath. your flying kites in brooklyn rooftops, your shared fruit on the palms of friends, your generous gulps of concoctions over ice and political discontent, your raised eyebrows of lovers in mischief; smitten with that wizardry about you. i carry several losses when your season shows itself. grieve lost blood family and chosen, hands full and empty, summer you live it like halo-halo ube drippin', popsicle fruitas sweet hard tart, eager meeting bowls and meeting notes--- thank you for keeping me alive. thank you for basil mint ice cream touted by a smirking beloved after a day's productive amount of tears and body triggers. you got my back summer. trying is all i have for you. just when my trying wavers, the limbs of your sunset swung across our days prove me wrong.

*to ruckus & love,

to ease our hearts and entice our bellies, let's take up some space at RFP. we have many a critical photo taking, food making, produce growing, slow dance to iced beverages kind of crowd. what better crowd is there? check out the summer food finds from technology specialists to dancers and martial artists. you'll certainly resonate with some luscious growing, cooking and eating by way of west coast, midwest, AND east coast.

to submit your own summer food photos, journeys, and adventures, email:
recipesforthepeople(at)gmail.com

[simple, eye-catching, and stunning, summer finds by tara shuai can't help but drive us to want fresh, local, and crisp foods. honestly, we cannot sing the songs of praise for the tomato enough. i know there are tomato dislikers/haters -- i see you eating that pasta but can't hold a plump tomato! some people like theirs freshly sliced with soy sauce or olive oil, herbs like basil strewn through out. kicked with pungent garlic and vinegar as accompaniment to larger meals, tomatoes get magical up in that bowl. thanks tara for your previous fried green tomatoes love too. the peaches. well, we all have debates about our peaches, don't we? cobblers, pies, sliced and plopped in drinks, give us a shout by email if you have some fly peaches recipes to publish! tara's caption: Farmer's Market bounty! Basil, baby heirloom tomatoes, peaches, and bok choy. The only problem is figuring out in what combination I'll be fashioning all of it into tonight's dinner.]

[via social network site, this magnificent plateful belongs to Militant. Black. Transsexual. Lesbian. Woman. future restauranteur, zoë j. c. collins. not holding back on summer soup, the dark crisp parsnips have a nuttier rounder taste. think earthy and for you savoryheads, akin other roots and tubers. this compliments with the sweet apple aspect of the soup. zoë pushes the nutty earth tastes via smoky eggplant and cheese. loving her online political chops plus her ability to bring on this possible lunch or big snack. this is fruit and root tasty without question. i wish we could taste food through the computer, just reach in and yoink! hmmmmm... that sounds sort of colonial... so scratch that. submitted caption reads: Parsnip-apple soup garnished with parsnip chips and parsley. Breaded baked eggplant sandwiches (filled with aged cheddar and dusted with pecorino romano.) ]

[karla paola chueh-mejia resides in los angeles as shown with exquisite vegan tacos above.

all those sublime textures-- rice, beans, crispy or soft tortilla, with the bite of veggies... can you handle this? no really, how are we even looking at this without our taste buds not in a twist? all karla had to do was post this picture on her facebook profile and all i could do was post it. the proper caption: This was a great vegan restaurant! All vegan and mega yummy!!! i don't know where this place is (aside from the vague finger pointing to the west coast), but takemethereplease.com! seriously y'all, who needs words when your mouth is full of tacos? now now, that was not a jab at writers/poets (be easy!), just in awe of this food find.]

[green creatures make their space known. they expand and flourish, even under our stubborn human hands or in the dimmest light. the interjection of produce sprouting in urban chicago can't help but warm my heart, give me the fuzzies if you will. it also is that thorny balance of upsouth rural migration and midwest metropolis. ni'ja whitson, a multi-disciplinary dance, performance, visual artist and martial artist grabbed this sight. always, a critical eater and mindful practitioner of various cultural/spiritual rituals. fun fact: she is a penchant for gluten-free vegan cupcakes. this queer woman of color's caption:

this photo(s) come from the community garden space in the West Side Austin neighborhood in chicago illinois. such a lovely treasure and necessary, given that Austin is one of the many food deserts in the city. it is the largest neighborhood in chicago geographically and most populated. predominantly black... it is not advertised very well, i happened upon it while walking pogi ifa (my dog) one day this summer and i have lived here for almost 3 years. combination of me not venturing out in different parts of my hood enough, too i could surmise. this picture is of one of the plots in the community garden designated for anyone to take food they need... the collaborative plants and tends the plot. the people do the harvesting when they need food. it is a really beautiful sight. i'm going to pay it a visit tomorrow.]

[ol' school summer recipes 2011]

2011-08-08T14:30:00.000-07:00

previous RFP summer tastes include some fruit-inspiration all the way to some spicy for the sweltering months. soon, we'll have some new concoctions including citrus-ades, sodas, grilled delights, and possibly a pie suggestion or few. double dog pinky swear, which is some ol' school ish that you can believe in.

for now, it get goin' at your next meeting or cutely star bedazzled dinner date with any of the following old school, good flavored recipes below. there's a a good grasp on anyone's food wants and needs from they meaty to the raw vegan.

what are your favorite old summer recipes? do they involve-- hours of marinating? chopping/picking your own fruit? picnics by the beach in your favorite short shorts? a snack to take kite flying or on a hike?

share with us your iconic summer stand outs and also, test some of ours! some are more mobile, time-intensive, and more healthy than others, but i wouldn't let any of those little factors stop you.

sample possibilities:

* meal for the lover lover ohhhh: grilled sweet pork chops with a side of quinoa, a red plum sorbet for dessert... and some privacy. y'thanks.
beats choice: prince, call my name.

* the nudging afternoon wake-up: sweet and spicy watermelon salad, quinoa for entree, and close out with a crisp and fresh juice/smoothie of your choice. swirly straws included, if you are adventurous.
beats choice: the noisettes, wild young hearts.

*fruity for the company: sweet and spicy watermelon salad and after a few boardgames, some scoops of plum sorbet. add some fresh mint or basil to garnish!
beats choice: solange knowles, i decided.

RECIPES on their own:

grilled sweet pork chops

[lunch, dinner, entree]

red plum sorbet
[snack, dessert]

quinoa for queers
[side dish, entree, dinner, lunch, snack]

sesame noodles with kale & sausage

[lunch, dinner, entree]

sweet & spicy watermelon salad

[snack, salad]

[HELLA HEATED! summer food spottings 8/4/2011]

2011-08-04T11:45:00.000-07:00

here at RFP, summer has been quiet and laid back with only the scraping of forks, the jingling of spoons, and an annoying beep of the kitchen timer. though, i am a very chatty guy, wordy even as one could to obviously argue, this does not mean that in my spare time i don't appreciate a good picture show.

i have peeped out some glorious photos form QTPOCs who make a good plate, feed a fine purpose, and who'll pass you a swig of something, most likely homemade from their latest garden or CSA findings. people featured may be in leadership of community orgs, be queer fashionistas, spin a dope set at your local party, perform across country and/or speak on issues critical in forums, but they have bellies too. bellies that have needs---- especially come summer. let's catch some of these highlights, shall we? drooling is allowed, i assure you.

to submit your own summer food photos, journeys, and adventures, email:
recipesforthepeople(at)gmail.com

[brooklyn living tara shuai, facebooked this beauty. just looking at the salad, a salad i myself have had maybe twice this passed week, is a WIN! kale and fruit people, take note. the sweetness from nectarines/peaches/berries plus some element of acid/citrus makes this a summery and usually local savory fix. for meat eaters, i am sure the lamb burger speaks for itself. her caption: The other week, I made lamb burgers with a side of sauteed corn & tomatoes and a kale salad with white nectarines, smoked almonds, and pecorino with a honey vinaigrette. ]

[tara shuai also impressed with a clear favorite of mine: fried green tomatoes. the texture on a perfectly executed fried green tomato and the crunch of cornmeal packs not only summer, but the pinnacle of comfort food. hot sauce accompanies mine, always, but that aioli looks like it'll do. =) the nectarines are lookers as well. the caption: This is what summer is supposed to be about: fresh peaches and fried green tomatoes with spicy paprika garlic aioli.]

[laura luna from creative xicana and jess pace have a Casa P-P breakfast. once, i have experienced the brunch efforts of their powers combined. this photo is off the chain! how could you go wrong with tamales y café con leche? i mean you could, if you live in NYC and cannot find a decent tamale for days. (charming passive aggressive regional complaint) this is an LA photo friends. see the sunshine glimmering on that tabletop? probably isn't has big as the glow on the faces who made this lovely morning meal.]

[kit yan, poet and fellow brown round boi, tours his ass off and when he does, there are some perks. cheesy vegan grits is a perk! grits have a certain school of thought, one i will not involve myself with here. i will pass my vote to say i am a savory grits person and that paprika atop that plate makes it look salty good. here my homey sports some southern touches with a caption, "Sluggo's in Chattanooga, TN. Vegan cheezy grits!" support kit and his efforts to fundraise for his upcoming album and check out his website.]

[dj. ang has been spotted all fruity and across the country, traveling. raspberry, blueberry patches have been in season for a minute and all the caption we need from ang is: REALLY TASTY. let this be a core value as we eat on this summer, tasting fresh good green foods. also peep ang's fierce foodie contribution here.]

[savvy and spirited, erin o'brien does many a thing-- gardens, makes superb kale chips, is a performance artist who has been known to throw a pop-up dinner performance and steeps her oolong in the sun. sun tea is a basic and summer classic, but i love oolong is on that map of teas to soak up light. other suggested sun tea successes i have usually in my fridge: hibiscus, ginger, jasmine.]

[delicious orchards / colts neck, nj.] review

2011-08-02T13:51:00.000-07:00

[Rt 34 and CR 537
Colts Neck, NJ 07722

(732) 462-1989

www.deliciousorchardsnj.com ]

[some delicious sauces. i felt like this was a romcom movie set in small town, what's-it-called where the pimple-faced person making the fritters in the shack was miserable in the heat, yet respected the apple fritter.]

[bite with caramel sauce. yeah, this did not last long.]

[deep fried fruit? oh yes, please. though, i was terribly sick with congestion and heat flashes, i was obliged to accept this trip that included fritters, cider, donuts and pie. so much pie.]

Okay, if you want down-home small town market gone expansion, come here. All the pies are perfect, each has been atuned, tested and calibrated to paramount pie performance. Favorites are basic: apple, apple crumb, peach, and pecan. All pastries are pretty on-point along with the country packaging. The apple cider is also crisp, sweet, a slight tang, and refreshing. As far as produce, there is an extensive array and not all of it is local, so keep that in mind while purchasing. They've recently created a seafood stand and indoor juice stand, all attributes that had local clientele in a hubbub. Gourmet and specialty food, an impressive cheese market, even a candy area focussed on taffy, maples, chocolates in the tri-state area, and freshly dipped and fried apple fritters outdoors, all occuring all at once. My partner takes her cherries from delicious orchards to a practically spiritual level, having been raised in that area. I love this place. It reminds me of my own small rural michigan hometown where I'm from, but can leave once I realize I am probably the only person of color in the entire establishment. I like haviing that choice and having that choice over donuts and cider.

[journal square farmer's market 7/2011] photos.

2011-07-27T01:09:00.000-07:00

[bag full of goodness usually every wednesday and

once in awhile, friday. not pictured is the watermelon lemonade

i am about to drink up in the hot jersey sun.]

[babka from baker's bounty from linden, nj. i'm one for their

seasonal treats like strawberry and rhubarb pie or strawberry

muffins, but this time around, i went with a rich chocolate

cheese babka. i can usually make cakes and muffins,

but the patience for baking bread (which i never have), goes

out the window. a small helping of this goes excellent with

coffee and almond milk.]

[my finds just at $30. 3 pints of blueberries, as i intend to jam

it out and also make some bbq sauces; a bunch of sweet onions;

1 head of broccoli; 4 jersey plump tomatoes; 1 large bunch of basil,

oh hey presto!; a pint of potatoes for roasting; and 2 zucchini still

in the bag, i have no idea why, i suppose i was too excited to

take the photo and said "fuck you zucchini!" though, i feel

like that is not like me at all.]

[miami beach, summer 2011: at a glance]

2011-07-26T11:30:00.000-07:00

and here goes some of my food adventures in miami beach

during the partner's work conference trip. i am still recovering

from good food stories, new friends, and well, sun poisoning.

[virgin mojito from YUCA]

[coconut crusted shrimp from cabana beach club]

[our entire meal with a gorgeous although tourist privatized view
from cabana beach club]

[seafood platter from opa restaurant]

[favorite summer food 2011: sarah won shim, san diego.]

2011-07-15T17:21:00.000-07:00

RFP favorite summer foods 2011: sarah won shim
from k. ulanday barrett on Vimeo.

happy weekend! with saturday just poking it's mischievous
ways, what better than to get some food ideas to cool, comfort,
heat up, and best of all, satiate our summer energy. a lot of us who
are dedicated to social/global justice/cultural work are survivors of violence,
trauma, war, displacement, and heartbreak. sometimes, we need a friggin'
break. i know that's where i'm at. so, in order to not live in the hardship,
i remind myself we are harvested from delicious stories, loves, successes
and sustainable goodness. i want and in fact (currently, in my life
wrestling still with painful systems of oppression), need to hear the
enchantment, the awesome, and the joyful. that indubitably includes
how we celebrate the seasons, how we feed ourselves together when
and if we can. we're more than the hustle and the struggle; we're making
families that are as lusciously improvised as our recipes.

join RFP for the 1st installment of favorite summer foods 2011, a segment
i thought would be cool because, well, it's summer and we all have
those fond nostalgic moments where we have a seasonal craving or
fifty. i can say mine are the following: elotes, blueberry icecream,
jibaritos, lychees, and santol (aka the mangosteen). all sing a harmonious
belly mix adjoining midwestern upbringing, homeland verve, and
hands-on eating. let's share those cravings, connections, and recipes
with the world, i say. aaaaaaaand here is the mighty world of the
internet to help us out.

our first summer food sharer is sarah. sarah was a kind host during
my trip to the west coast earlier this summer, telling me all the
ways the a local burrito can be. aware and adept, she as well as the
other university of san diego SPACES crew, held it down for
queer people of color on their campus with an invigorating taste
for social change and food. not only was i well fed with my plates
stacked, moreover we had several intense conversations that
nourished the campus and communities she served. frankly,
i was honored to be witnessing youth and student movements
tackling intersections of racism, queer and transphobia, class,
immigration, ableism, and sizeism.

all in all, food was a WIN during my swing of san diego. the upcoming
smirks from favorite food conversations come from a pulse that consists
of a backyard bbq, stoop party, family picnic or recipe passed down
via oral history. summer is a hunger beyond popsicles and each small story
is a dollop of hope that makes the smoldering summer worthwhile.

[lobster gnocchi, jersey city] boi supperclub #23

2011-07-02T20:51:00.000-07:00

[mobile phone photo by me. this last weekend i got well-acquainted with this divine appetizer, the butter poached lobster gnocchi- chive truffle potato gnocchi, wild mushrooms, roasted beets, bacon crème fraîche sauce. light horse tavern, jersey city. summer 2011. click on photo to expand the saucy perfect gooey almost illicit visual experience. if you tasted this small plate and still disliked cream and seafood, i would say your taste buds were on the fritz. right now, my tongue is doing some cheerleading somersaults just celebrating this experience by photo.

this food beat that plate down! we scraped every bit of sauce and mushroom richness with the bread they aptly restocked a couple times over. that's right, i dine with THOSE kinds of people. to those who have the discernment that jersey city has only secondary culinary experience, you would have to pull me away from almost licking this plate to fight you. oh privileged people, you cannot take my hunger for justice and tasteful food away from me. ]

1) I fucking LOVE loud brown laughter in white people spaces.
2) I also love lobster gnocchi.

[TUE thai food, nyc.] review & queer/trans pride photo re-cap

2011-06-30T10:44:00.000-07:00

TUE Thai Food
3 Greenwich Ave
(between Christopher St & 10th St)
New York, NY 10014
Neighborhood: West Village

(212) 929-9888

www.tuethaifood.com/

sweaty and rainy, queer and transgender PRIDE as previously mentioned in
other posts, was all ruckus and good eats with chosen family new and old.
after being hyped from Trans day of Action by speakers like Kim Watson,
Jen Roman and Imani Henry, as well as being exhausted speaking myself,
what else is there to do but revel and process with delicious food at the table?

we all did an impromptu queer and trans field trip, about 11 of us total, packing it up and in on the C train to west 4th street stop. with head counts, giggles, thoughts of the march and rally fresh on our minds, we were hungry. a field trip paused by allisonjoy's quick stop to birdbath bakery (pretzel croissants whatttt!) in fidi, we arrived to skylights, clean wooden interior and entrees mostly under $12. not too bad for fancy and fiery action makers who needed to recharge for the rest of their QT holiday.

today's review and photo re-cap features none other than some tidy blessings of sweet and tangy thai food from TUE, located in west village on greenwich. to see my previous reviews, check out my utmost honesty happy to write of consistent food and service, plus ultra-queer/gnc friendly as shown by staff and unisex (though i dislike this word) restrooms. link it up and read here.

updated review will be excerpted after the queer and trans photo BAM! you are going to wanna clock the photos below, y'know to get the droolfest full impact of hot and savvy queers eating equally hot and savvy food.

[the typically creamy concoction that is thai iced tea,
presented thus. photography by red papillion, Riya Oalican Ortiz]

[memorable in flavor and over all favorite dish of the table,

tamarind sesame duck w/ steamed baby bok choy. since this

restaurant visit, i have heard 3 diners go back to order this

exact dish. reports verified "that shit is as delicious as the first time!"

photography by red papillion, Riya Oalican Ortiz]

[another dope shot captured by Riya. me, listening and most

likely exhausted from TRANS Day of Action. photography

by red papillion, Riya Oalican Ortiz]

[photo by me. riyaboi, allisonjoy, and the handsome arun as

we await food and more talk of trans things, superheroes, and other

easily tackled subjects by spirits who are privy to contemporary

fresh concerns of food and critical thought.]

[photo by me. the close out post-TRANS day of action. food crew all full

of TUE Thai Food. notes: photographed people include members of

DAMAYAN migrant domestic workers association and UGNAYAN;

media organizer Prerna Sampat from All Out; Allisonjoy Faelnar,

Reiki Master and Practitioner as well as Collective member of Audre

Lorde Project's 3rd Space Support; Cris Izaguerre of ButtersPapi

Productions; and Zoe, Board Member of fat-positive conference

and community, nolose.]

-----------
Update Review from Yelp- 4/20/2011

how reliable you are and my, look at the modern interior design with all that natural wood slated onto the walls. the price and the portion of my meal have not been sacrificed by the sleeker aesthetic upgrade. i love when the lights start to dim, when i have tasty appetizers to share, when the service is quick and with a kind smile, even. also, not mentioned before, i live for the unisex bathrooms. LGBTQ people who might feel anxious about using binary gender bathrooms-- this is a win! and lastly, pad sie ewe, always.

[post-PRIDE power ups: stuffed zucchini boats]

2011-06-28T12:16:00.000-07:00

there are a thousand and five reasons why summer or summuh, as my homies put it, is all about summer glory. you have grills involved, beach going, slick haircuts, queer as queer holidays one after the other at least in NYC and the boroughs. what gets me all up and about is the jersey city farmer's market. i will of course post adventures from pride and other summer things i am behind in, but for now, i have some down-home quiet, sunny kitchen, pride bonanza-recovery for you. i did have the following foods over QUEER pride galore, just some highlights to make your mouth water:

- after Trans Day of Action, we ate with down folks and new chosen fam. my go-to thai food joint, TUE thai food stood out as affordable, close by, and most importantly can handle our buxom 10 person crew goin' in hungry after chanting and walking. some kasamas from UGNAYAN as well as Damayan came too. on our table included some chive pancakes with sweet soy sauce, usual suspects of pad see eiw and pad thai, even some glorious roasted duck action.

- pre- sunday dancin' dancin' we went to k-town as the party Color Me Queer, was right around the corner. on 32nd we walked the coveted doors of the new Gallery 32. per my usual self, i got veggie kim bop, some kim chi, while others had plates of bulgogi, veggie chap jae, spicy ramen, pho, and even some red mango frozen yogurt. the gamut of east asian cuisine in a food court where you cold be fed for under $10. how could i ever EVER decline such an offer? not possible. also, how could i not include a slew of queer and trans POCs some time to stuff face before shakin' their butts?

now, onto what i am eating to decompress after all that. not one partner or guest is in my kitchen currently. i even put my dog army (3 dogs in small, medium, and hella OH SHIT, baby dinosaur- large) in the front room for this time to myself.

jersey city farmer's market finds were bunches of kale and zucchini, some garlic scapes, a couple pints of blueberries. already, i have the lovelies who are going to feature in my monday and tuesday meals. today, i decided to go with fresh tastes all about with just a slight edge in spice and acid. with the stuffed zucchini boats, i get my greens and get them raw.

first can i just point out, that i love stuffing shit. stuffed red peppers, stuffed bread bowls, stuffed artichokes. now that i am going on and on about it, i may just have a feature of stuffed things to eat... ha! well alright then. with the lovely squash at my reach, i mean these squash are lookers, green and yellow priced about 3 for a $1. purchased 2 bunches of kale for $3. fresh garlic another $2 for a bulb. i use a food processor, my mini food processor i have secretly named chuck hummerton. no comments, please, we all have quirks. for an unpolished description, i threw a bunch of shit in my food processor with a 3 or 4 button presses to combine and chop. there you go friends, zucchini boat insides! if you are sans food hummerton/ food processor, a blender will work or thin chopped ingredients will work. just let the flavors sit for 15 minutes. be sure to click photos to see larger images.

[scraped out the zucchini with a small teaspoon. placed the

insides in my food processor with many good things as you will

see.]

[sliced 1 zucchini in half. if you were to poke in my kitchen, the first

whiff you get is of the (2-3 small leaves) kale, then (1/4-1/2 of lemon)

lemon's juice, then sweetness of (1/2- 1/3 cup) pecans and hazelnuts.

i added a the nubs of some garlic scapes for crunch and a lighter garlic

flavor. fresh basil or parsley if you have it, is also yummy. as for spices,

i just get down with smoked paprika and onion powder which

both go down well with fresh lemon juice. you can even add 1 garlic clove,

some of us are just garlic addicts and we are secure in that. ground salt

and black pepper to taste if you like.]

[boats on the plate drizzled with some olive oil i just treated myself to. it's spanish olive oil, fruitier and lighter as to not to overpower, but to balance the richness of the nuts, the brawny kale. note: i toasted these nuts in a pan and let them cool before processing with the other ingredients. i wanted to have the flavors of the roasted oils all over that lemony kale. of course, if you are a raw eating individual, obvs. just scratch that step.]

[these stuffed zucchini boats go well atop some quinoa for added protein

and as entree. i was having a light lunch, so it was this and blueberries for

dessert. no lie, if you want hot food, you can take this very same

concoction with hot pasta or couscous as a picnic side, green packed

main dish.]

[via critical race studies & food] san diego & vegans of color food politics

2011-06-22T09:40:00.000-07:00

Hot off the academic press:

Decolonizing our plates : analyzing San Diego and vegans of color food politics

Author: Marilisa C Navarro
Publisher: [La Jolla] : University of California, San Diego, 2011.
Dissertation: Thesis (M.A.)--University of California, San Diego, 2011.
Edition/Format: Thesis/dissertation : Document Computer File : English

Summary:
This project focuses on discursive formations of race, gender, class, and sexuality within food justice movements as well as these discursive formations within veganism. In particular, I analyze how mainstream food justice movements in San Diego engage in discourses of colorblindness, universalism, individualism, whiteness, and consumption. I also examine how these movements are centered on possessive individualism, or one's capacity to own private property, as the means through which they seek and obtain liberation. Through my participant observation at several San Diego food justice events, I demonstrate that these movements often discursively exclude communities of color and poor communities as its subjects. In addition, I analyze four vegan of color sites: the song "Be Healthy" by the hip hop group Dead Prez, eco-chef Bryant Terry's cookbook Vegan Soul Food, the Vegans of Color blog, and an anthology entitled Sistah Vegan! Black Female Vegans Speak on Food, Identity, Health, and Society. Through a cultural studies analysis, I explore the ways in which these sites engage a decolonial, anti-oppressive framework to guide their vegan politics. In this project, I seek to contribute to the works of those who have written about the relationship between race, class, gender, and space, as well as the fields of food studies and ethnic studies, through a critique of food justice movements' reproduction of common sense logics about subjecthood and difference as well as decolonial possibilities within veganism.

[ Selam Modern Ethiopian Pop-up Kitchen: Berkeley, CA.]

2011-06-15T12:03:00.000-07:00

Selam Modern Ethiopian Pop-up Kitchen: I really wish I was in Berkley, California this Saturday, June 18 for the Selam Ethiopian pop up kitchen hosted by the site Afro-Urbanites. Billed as a modern Californian take on Ethiopian cuisine, they will be using the freshest, local and sustainable produce. As an added bonus, all meals come with

complimentary coffee brewed during a traditional coffee roasting ceremony. My mouth is already watering! For info on prices, click here.

(via b-sama)

[fierce foodie: Charlie Solidum] PART 2 / recipe / pin@y queer & trans PRIDE.

2011-06-09T12:23:00.000-07:00

Charlie's interview was one that goes for the complex and as usual here at RFP, what else could we possibly be going for? working in API circles and in health and social services, it's a struggle to engage our cultures with support from unaware yet intentioned larger systems, like the medical industry. Charlie's incised view on westernizing the cuisines as well as some mixed messages from his own food and cultural pilipin@ upbringing struck a chord with many of us.

his recipe below and others like it, make for a discussion by brown vegetarians/vegans that not only seek healthier eating, but likewise, the conversation about how ancestral recipe and food have been impacted by racism, colonialism, etc. how has the mainstream meat and u.s. colonized mind impacted our food and cooking? are we re-inventing our cultural and ethnic foods to our current privilege, access, and choices or are we drawing closer to our cultural food pasts by using fresh local green and non-meat food? may i just take the pageant answer and say, both? both. there. what do y'all think? what other cultural and homeland foods may/may not work in the schematic of vegetarian and vegan livelihoods? relationships to livestock and meat are so different depending on where you live, so how has this shifted our adobo and over all ways we see food? yes my good audience, i have more questions than answers.

moving less deeper, but consequently just as honest, adobo is that all encompassing crowd-pleaser on the holiday table, the everyday meal, the all day sit about and merienda snack time.
if you've never had adobo there is something laced in my DNA, in my pinoy little guy inner child that gets teary, even holds a moment of silence for the feeling of proper soup to rice ratio that adobo and many other stewy soups entail. pilipino adobo uses variations of the following: garlic, vinegar, soy sauce, bay leaf, and peppercorn with an protein source you desire as long as you let it stew and ruminate, the acidity preserves the protein to a make it an anytime eating affair. conventionally, pork or chicken is referenced. adobo itself has not only familial and clan quirks, but has developed regional differences upon texture, amount of sabao (dryer or soupier). it is said that doreen fernandez, powerhouse in pilipino food history and culinary writing cited adobado, a spanish way of pickling, was a direct influence on our adobo today. though, we don't use the olive oil, vinegar, garlic, thyme, laurel, oregano, paprika and salt the colonial spanish recipe demands, somehow pin@y community manifested a dish with a legacy of its own. we defined pin@y tastes and furthermore, created and recreated the dish in our diaspora journeys where what we know now, looks very different than what came with colonial occupation.

i've had adobo with several meats, even shrimp, and a few into the tofu, tempeh, and seitan realms of vegetarian superstar proteins. some with so much vinegar or suka you pucker up your cheeks in sour elation, others with a buttery finish of coconut milk to lend a more silky soup over the rice. no matter how you've had it, no doubts that the controversial dish makes titas and lolos get their egos in a twist. am i right? everyone in the pilipin@ community and perhaps i am generalizing (yep, am definitely generalizing) likes to rectify what adobo is the most original and the most sought-after. whose uncle, aunty, cousin, and lover has it goin' on in the pot. we take our politics and our food to an intense level with quarrelsome and ardent debate because we have to, considering our ever-present struggles to maintain integrity, sovereignty, and a collective consciousness. perhaps, our selective adobo recipes range as wide as the the pilipin@ identity and community itself. with our hands ready for rice and a spoon ready for scooping, we long for adobo to taste like home, whatever that may mean, depending on whom you talk to.

now on to Charlie's version of adobo. go on and scoff at the meatless-ness. as mentioned below, you could get your firm tofu and do it up similarly, grill it even, as i sometimes do. also, not sure what your stance is, but i love potatoes in my adobo. thanks again to Charlie for his soupy and saucy heart craving of a beloved food.

___________________________________________

Tempeh Adobo

I'm pretty bad with recipes in general, mostly because i don't ever measure anything. i'm much more of an eyeball-it-then-taste cook. so the measurements here are more like approximations. this recipe came to be because like a good pinoy, i feel constantly compelled to feed the people i love. naturally, i love my partner very much, but unfortunately phe's been a vegetarian for 17 years. for those of you unfamiliar with filipino cooking, most dishes consist of some kind of stewed or fried animal, served over rice. as i mentioned in my interview, it really takes a plate of sabao-drenched rice to feed my heart.

this recipe was born out necessity. i needed some way to share the adobo experience with my partner, yet somehow omit the meat. we eat a fair amount of tempeh, so we went with that. I fried it up first so that it stays solid (tempeh has the tendency to get crumbly). you could also easily use fried extra firm tofu, or seitan. aside from the tempeh, there's potatoes as well. my mom used to put potatoes in the adobo sometimes. she used to say that's how they did it back in the 'pinas when they were broke and there wasn't enough meat to go around. this recipe came up during the queer/trans API convo at the Philly Trans Health Conference. it was way cute. one of the pin@ys in the discussion mentioned recently going veg.

Tempeh Adobe Ingredients:

1 block of tempeh
1 medium onion, chopped
3-4 cloves garlic, minced
2 large potatoes, peeled and chopped
3 cups of water
1/2 a boullion cube
about 6 tablespoons vinegar
4 tablespoons soy sauce
2 teaspoons vegetarian oyster sauce
1-2 bay leaves
black pepper to taste (i like about 2 teaspoons worth. the pepper is soo important to the flavor)

Directions

Cut the tempeh into six pieces and fry until golden brown on both sides.

Saute the onion and garlic with oil in a large stock pot until the onion is translucent. Pour the water, soy sauce, vinegar, and oyster sauce on top and stir. Add the bullion and the bay leaf. Add the potatoes. Season with the black pepper. Bring to a boil then reduce the heat and let simmer for at least 30 minutes. Add the tempeh somewhere along the way, depending on how soft you want it – make sure it gets at least 10-15 minutes in there so it can soak up the juices.

Serve over rice. Lots of rice. Save some rice for when you eat adobo tomorrow, because it's even better the next day.

**RFP editor's note: all recipes shared by FIERCE FOODIE
contributors are recipes written by the Fierce Foodies themselves.
no revisions or edits are made with exception to grammatical, spelling,
etc. the recipe, its style, content, format, implementation, and
accuracy solely reflect the Fierce Foodie contributor and
not the creative/culinary choices of RFP.

[eating, celebrating, and qtpoc dining in SD & L.A. 5/2011]

2011-06-02T10:07:00.000-07:00

i'm still recovering from my west coast spree of food, people, and performance.
san diego was a fortunate and splendorous time to say the least. food wise i was
impressed. from all the fresh strawberries, to all the delightfully surprising food by
UCSD (heyyyyy artichoke dip! how are YOU doin?), to vegan adobo for baon, and to
pinakbet and cheese bread staying til close at cristy's bakery. with packed events
and work during that leg of the trip, everyone was kind enough to spread some
recipe love, restaurant recommendations, even burrito confessions. there was
hardly, a time where food wasn't mentioned with the overlap of poetry, liberation
work, and self-care. there will be more pictures ahead. delayed pictures, but pictures
that will have you want to swing a coast-to-coast hunger ache. i am so thankful to have
had the opportunity to work with great organizations on University of California
San Diego's campus like SPACES and the women's center. their hosting was impeccable
and their food tastes and socially just goals were even more tasteful. shouts out to
kandi for keeping homestyle talk, food and politiks all through out my stay in SD.

now, to keep my way in the west, i had a splendid time with more sun (could you
believe it?! i was waiting for a cloud, a rain drop, some pessimistic somethin')
in los angeles. to satiate my midwest grumps and east coast acquired timeliness,
the food, oh the food got me by. pupusas near k-town from chosen family,
thai town all over, some fancier stints like son of gun and bao dim sum were
so palette luscious. additionally, how could any trip be complete without a
gay queer brunch with some skillfully chosen cheese and homemade lemonade
with simple syrups (can you say ginger lemongrass?!!...omg!) from laura luna
of creative xicana? let's not even go there and discuss the kale chips i snuck all
for myself made by erin o'brien. see, i was supposed to save them for my
lengthy plane rides ahead, but they were so tasty and crunchy and.... i couldn't
even reserve one bag for the shuttle ride to the airport. yeah, i gotta work on that.
keep your eyes out for the next couple of weeks for interviews and photos all up
in my eating hand and perked smile being food happy with company equally as
mindful and hungry.

i managed to get a good swig of interviews all about summer lovin' and
brown brown cooking that will motivate you to burst out your grill,
pluck berries, and maybe even snuggle with a cutie next to you for a food
debate. before i manage all that, as i am still jet-lagged and fuzzy, i will
show you some swerve from Barangay LA's TULAY taken by talented
photographer, Deney Tuazon. TULAY: A Bridge to Help Fight Youth
Suicide was a 3-day intensive that included performances, art installations,
a symposium, and on-going dialogue. well-attended and well-catered,
here are some food highlights below:

[wrapped pears with brie and prosciutto]

[small appetizer plate w/ open faced lumpia, cantaloupe on crostini,
among others]

2011-05-30T12:58:00.000-07:00

[Favorite dimdum always: stuffed eggplant w/ shrimp. bao. LA]

[ Honoring the words of food justice activist, Rosalinda Guillén] foodfirst.org

2011-05-22T11:06:00.000-07:00

FOUND ON: foodfirst.org

100th Anniversary of International Women’s Day: Honoring the words of food justice activist, Rosalinda Guillén

by Renée MacKillop

Women in food and agriculture are at the core of the struggle for food sovereignty. On March 8th, 2011, in celebration of the 100th Anniversary of International Women’s Day, Oxfam is hosting an event in Berkeley, CA, entitled, “Ending Hunger Starts with Women.” Women make up the majority of farmers in developing countries and produce most of the world’s food. Of the nearly one billion people enduring chronic hunger in the world, 3 out of 5 work in food production. As caregivers and providers of sustenance, women are disproportionately hurt by the injustices of the global food system.

“Food Sovereignty is about an end to all forms of violence against women,” says Raj Patel. “La Via Campesina, in its very practical struggle to transform the food system - to bring democracy to the food system - have realized at every level the inequalities of power that accompany gender.” When we think about food sovereignty, we need to think about women’s work because the capitalist patriarchal food system demands enormous subsidies from women as well as the environment. Women’s work is often unpaid yet contributes to more than half of the world’s 17 trillion dollar economy. In developing countries, women produce between 60 and 80 percent of the food, yet own less than two percent of the land.

The Color of Food by the Applied Research Center reports that white women working in the U.S. food industry earned 63 cents to every dollar that a white man made on average. Women of color are further disadvantaged: Asian women made 86 cents, Black women made 53 cents and Latina women made 50 cents.

International Women’s Day is a time for celebration but it is also an opportunity for the food justice movement to reflect on the discrimination and oppression of women in our food systems. In reference to the women’s movement, bell hooks writes, “Before women could change patriarchy we had to change ourselves; we had to raise our consciousness” (7). Similarly, the food justice movement must transform itself in order to be truly transformative. As food activists and as a movement, we must be self-reflexive and push beyond demands for local food and consumer rights to also fight for human rights, women’s rights, and labor rights. This is how we will transform our food systems and end poverty and hunger.

In the spirit of International Women’s Day, we honor the words of farmworker and rural justice leader, Rosalinda Guillén.

Food sovereignty is about human dignity
- Rosalinda Guillén on a transformative food justice movement

“We think that [food justice] reform is putting a dent in the structure we’re being held in. We’re banging our head and scratching it a little bit and thinking “victory, victory!” I think there is a way out of that box but we don’t see it because we believe in the box. It’s going to be hard to break through that consciousness that’s been created through several generations in this country now. So, new laws and the enforcement of existing laws are important, but it is not enough if we want to transform our food systems.

Food sovereignty demands that we move out of that box and think as a human being and our own personal dignity and the dignity of our communities in a deeper, transformative way. What is it that I need to do to ensure my communities liberation not just from the effects of oppression—like bad treatment of workers and food insecurity—but from the structures of oppression.”

“Everything we put into our mouth makes a difference. We don’t seem to have the sense or willingness to sacrifice to make the difference. It’s difficult to pull people out of their comfort zone. We used to pull people out of their physical comfort zone by showing them how farmworkers were living in the labor camps like people did in the 60’s, but now it’s the emotional comfort zone: “Don’t call me racist, don’t call me privileged, don’t call me insensitive,” because then you’re moving into my comfort zone of who I believe I am as a good person. Even that is becoming a problem: to really tell people the truth we have to speak truth to power. The power of the corporation to influence the emotional being of people is becoming a barrier to us as food justice activists.”

“One of the things we talk about in terms of eco-feminism is building power—and I don’t even know if power is the right word. A lot of organizations and a lot of organizers talk about power, how we’re going to ‘get the power.’ They talk about shifting power. It’s like, somebody’s got power, I want it, our people need the power that that person has or that group has. I don’t think our organizing work should be about that. We don’t want to take somebody’s power. We don’t want to be in that place of power. We want to transform what power is. What is power? We need to claim that and act on it, regardless of who is claiming it in that other way. So, a transformation of what power is should be the ultimate goal of community organizing today.”

“We really need to rethink all of our relationships when it comes to the food movement.”

“If anything requires great sacrifice from all of us, it is the food movement; because every day each one of us puts into our mouth something that has hurt somebody, has poisoned the Earth and continues to create that kind of damage to Mother Earth and we are eating it. At some point we are going to have to say, “No more. We have to stop that. We have to stop eating food that is hurting another person or is hurting the Earth.” And that, to me, is going to be the greatest sacrifice that we all can make and when will we get to that point? Hopefully it won’t be too late.”

Rosalinda Guillén is a widely recognized farm worker and rural justice leader. The oldest of eight she was born in Texas and spent her first decade in Coahuila Mexico. Her family emigrated to LaConner, Washington in 1960 and she began working as a farm worker in the fields in Skagit County at the age of ten. Ms. Guillen has worked within the labor movement with Caesar Chavez’s United Farm Workers of America and has represented farm workers in ongoing dialogues of immigration issues, labor rights, trade agreements, and strengthening the food sovereignty movement. She works to build a broader base of support for rural communities and sustainable agriculture policies that ensure equity and healthy communities for farm workers. Rosalinda is a contributor to the upcoming Food First book, Food Movements Unite: Strategies to Transform Our Food Systems. Her testimony, along with that of other food activists can be viewed/read here.
---------------

[dear ancestors]

2011-05-16T16:45:00.000-07:00

dear ancestors: my house smells of grilled eggplant, red peppers, smoke, garlic. i don't have any other ways to talk with you. i cannot look at the clouds above without roaming with them, roaming toward you. instead, find a home-cooked meal, a survival tool i know you can believe in.

[fierce foodie: Charlie Solidum] PART 1

2011-05-12T08:52:00.000-07:00

monthly, RFP (recipes for the people)
will feature a fierce foodie. through these
profiles we hope to share food perspectives
through our cultures, arts, resistance, and
healing. we aim for an informed and spirited
approach to food, nutrition, cultural
consciousness, and the socially just appetite!

for MAY 2011 we got to interview Charlie
and await a deliciously probably grilled or
barbecued recipe from him. actually he may
very well bust out with a sabao (soup) recipe
now that i understand his thick adoration for
pilipino cuisine.

"Often, doctors or nutritionists will say to an API person, “Eat this, this
and this, and you’ll lower your cholesterol, manage your diabetes, whatever.” But
a lot of times, people will suggest foods that have no relevance to our actual
diets. So we get frustrated, because we essentially have to westernize our diets
in order for them to pass as healthy."
---Charlie Solidum.

•name/preferred name: Charlie or Charles or Charlos
•preferred gender pronoun(s): he
•age: 25

•however you identify (race/class/gender/sexual orientation
/size/ religion/ nation of origin/ability/craft):
queer pinoy transguy

•describe yourself in five words:
bastos, dapper, short, inappropriate,hugger

•any foods you have a crush on right now? Well, I just came back
from vacation in New Orleans, and MAN. There were some good eats
down there. Red beans and rice with andouille pretty much owned my
tongue down there.

•any orgs/events you wanna give shout out to?
I have to shout out APICHA, it’s the primary care health clinic
where I work. I coordinate APICHA’s Project Connect, which is
mainly focused on increasing the health, wellness, and
empowerment of queer Asians/South Asians/ Pacific Islanders.
We’re on twitter (@ProjConnect) and facebook, so hit us
up if you want to know about all the workshops we’ve got
goin on! We’ve got two events coming up in May, vocal
coaching for transfolk, and a bollywood fitness class.

1) Start us off by talking about your cooking process. What gets
you to the refrigerator and the stove?

Cooking is really self-care for me. If I’m feeling crappy or even just
a bit off, it’s a wonder what some chopping and simmering can do
for the soul. I’m a guy who likes to make things, out of the sheer
pleasure of doing something with my hands. When that happens in
the kitchen, it feels good to be working on something. Especially when
that something ends up being delicious.

2) Describe your personal relationship to food and how
does food relate to your upbringing/current growth?

Ohhhh lord. I think I was brought up with the classic
Filipino chorus of “Eat! Eat!” followed by intermittent
bouts of body-shaming. So yeah, there was some shit there.
But the love of flavors and smells endures, I just give much
less of a damn about what I’m shaped like now.

3) Could you share with our RFP readers how being
API/A (Asian & Pacific-Islander American) has shaped your
palette, food loves, and recipes?

I think the biggest thing is comfort food. Traditional “American”
comfort food never hits the spot for me, and I think it’s about the
consistency. What is most comforting to me is sabao that
thoroughly wets out a big pile of rice, with some kind of
tender meat that falls apart as I go along.

Same goes for most chicken soups. No goddammit, I don’t
want chicken noodle. I want sotanghon. I want arroz caldo.

4) In your own experience, when you hear the words
“food justice” what comes to mind?

To me, it means a system of food production wherein most people know and
understand where their food comes from. I think if people had more of a concept of
what their food went through to get to their table, they would be able to have more
autonomy with their food choices. And in that same vein, this justice would have to
include fair wages for the folks who get the food to us. Growing my own vegetables
last season helped me develop a sense of all that goes into turning seeds into our
food. It was incredibly rewarding to not only nourish myself, but to also understand
how unjust the food industry is to the literal “people on the ground.” The people
doing the picking, the harvesting, the planting. These folks literally keep us alive.
And we starve them, and displace them, and deny them decent medical care. Tell
me how that’s fair.

One thing about food justice I’ve also been able to see through my work at
APICHA, is the need to provide healthy food and nutrition that is also culturally
appropriate. Often, doctors or nutritionists will say to an API person, “Eat this, this
and this, and you’ll lower your cholesterol, manage your diabetes, whatever.” But
a lot of times, these people will suggest foods that have no relevance to our actual
diets. So we get frustrated, because we essentially have to westernize our diets
in order for them to pass as healthy. When we do food and nutrition for our HIV+
patients at APICHA, we are able to provide produce and other foods that come
from right here in Chinatown. And we are able to advise patients to adjust their
diets, but not give them a cultural makeover. The food makes more sense, and the
program is more successful that way.

5) What or whom have been most influential forces to how you
understand growing, eating, sharing, and critical food politics?

One of the best things my partner and I have ever done for ourselves
was taking part in a CSA. Our farmer has taken great care of us. I
think the experience of seeing how very different organic produce
looks (as compared to the supermarket Monsanto experience) and
tastes was an eye opener for me.

Apart from the CSA, we had a vegetable garden for the first time
last season, and it was really a team effort. Cat usually starts the
seedlings, then gets them in the ground. Phe’s got rheumatoid
arthritis, so it’s hard for per to do a lot of bending. Therefore, weeding
is my job. It appeals to my mildly destructive nature. We didn’t end
up with a bumper crop or anything, but it was so satisfying to taste a
watermelon that I had watered every morning for the past few months.
Working the land and getting it to produce helped me develop a nearly
spiritual connection to plants, animals, and everything we borrow from
the earth to keep our lives going.

Funny too, that my budding (get it??) respect for vegetables had
influence on my change in attitude towards animals. I used to be the
kinda guy who didn’t really care to know or connect with what my
food was before I ate it. Watching things grow, whether it’s plants or
people, makes you more aware of the journey of any living thing. And
it helped me to learn to honor the lives of animals that nourish us.
Just because they will eventually get eaten, doesn’t mean that we are
entitled to be cruel. I’m a firm believer that happy animals that lead a
natural and kind existence end up being healthier, and therefore more
suitable for food than something that sat in a cramped cage waiting to

6) We at RFP have been told that you like to BBQ, grill, and even
have your own smoker! Aside from a fine argument against city
living, tell us more about your outdoor cooking experience.

It might sound cliché, but there is something so sublime about the
crackle and smell of natural hardwood lump charcoal. I used to
throw a lot of BBQs at my place, with a small and kind of rickety
kettle grill. Then, I saw this wonderful (and giant) grill Lowes one
day and I feel in love. I ended up asking for it for my birthday, and
that’s when my passionate relationship with smoked foods began.
So far I’ve smoked beef jerky, tofu jerky, and roasted/baked
chicken and pizza. Things like fish and cheese are going to take
a much more delicate hand than I’m usually capable of, but I’ve
been enjoying the learning curve.

I grill all year long (and here’s a pic to prove it). I don’t care if
there’s three feet of snow on the ground. The fire keeps me warm,
and there is just no replacing the flavor of cooking with charcoal. I
feel like there must be something primal, something evolutionarily
satisfying about cooking with an open flame. The coals, the flame,
the warmth, the smell…it’s all just enchanting. It just fulfills me in a
way that other meals can’t seem to touch.

Not to mention having a large grill is a great excuse to get my
friends to come visit me out in the ‘burbs. It actually turns out
better if you smoke a lot of meat at once, so my friends have
certainly benefited!

_____________________________________

May as API/A Heritage Month is kickin' it off hard
and Charlie will not disappoint.

check us out later next week for PART 2 of
Charlie's profile where they'll offer a surprise
recipe for some summer eating. you know you
looooove surprises, that the anticipation is
mind-numbingly hard to digest and that
charlie's interview has already made your
belly rumble for more. alas, the waiting has begun!
have a tasty and spiritually fresh weekend, ya'll.

[pasta & underwear & ...coffee]

2011-05-10T12:09:00.000-07:00

via FIERCE FOODIE Tara Shuai a la facebook with the following consent:

Kay - Yes to RFP! Can't wait! And feel free to share my pasta
and underwear with the world.

Tara, I have and let me tell you, that asparagus and pasta
alone, look wondrous. pasta is always a hearty, savory, and
accessible way to offer a meal. Here, we are shown how
some few and simple ingredients can make a meal
flavorful and fresh looking.

also, side note and only somewhat pertaining, Tara
offered me some coffee beans she'd inherited. as i was sans
coffee grinder, she thoughtfully freshly ground them for me
as a gift during our recent spring potluck (no shame if you missed
it, more foods for us!). can i just say, OMG. my french press
coffee is impeccable, yummy, and has the pronounced flavors
of currants and flowers. additionally, WIN! on the saving of
money for unnecessary but lush food/beverage purchases!

[facebook status: "So, my tagliatelle with asparagus, crispy pancetta and parmesan was fucking HOT, even if there was no squid ink pasta at the market. In other news, I woke up on the subway this morning from a deep sleep and stumbled off the train only to find that my dress was hitched up around my waist. "Good morning, New York!" says my underwear."]

[fierce foodie: Dean Jackson] PART 2 / RECIPE

2011-05-05T10:49:00.000-07:00

Most popular representations of veganism in the USA are depicted
through... - all white class privileged able bodied women, born and
raised in the USA- write their vegan knowledge from a place that
ignores issues of class and race and how this affects food
access; also absent is how health and nutrition are more
cultural than “natural common sense.”

i cite this not only to extend to veganism, but also to larger
expressed ideas about critical food practices, locavore movements,
and food sovereignty. Dean has committed themselves to take
pivotal issues like those mentioned and put them into action.
growing and community/urban farming is frequent where
POC and QTPOCS are (and have been) taking leadership in
home spaces. i myself, am a slow and constant learner, hungry
for models, ideas, actions, and people who manifest structures
for all kinds of nourishment. how grateful i am to learn about Dean's
process and see what food is being served in their kitchen.

now, onto some nutritious kale on the plate. we all know
i am connected to kale in a deep way. shouts out to
all the kale chips i've eaten by the bunch! for this recipe,
feel free to extract the meat sausage with tofu/seitan/soy
protein that will go just as scrumptiously with the almost
divine triad of sesame, garlic, and ginger. seriously.
your mouth is watering, isn't it?

___________________________________________

"There is a big trend for community gardening and urban
agriculture right now. I’m all for people growing their own food.
I have concern about the ways that community gardening and
urban agriculture efforts can be controlled by well meaning,
white folks who typically have both white skin privilege and
class privilege."
--Dean Jackson, Director of Hilltop Urban Gardens

Bio:
Dean Jackson is a queer cultural change worker, abundance organizer
and urban farmer living in the Hilltop neighborhood of Tacoma, WA.
Sharpening his organizing teeth doing grassroots organizing in Seattle
queer and trans people of color communities, they have worked as
a paid and unpaid community organizer for over 10 years. Dean
has found a home and current life's work as Director of Hilltop Urban
Gardens(HUG) - a seedling, community-based urban agriculture and
social justice organization in Tacoma. Dean is excited about growing
food in community and using urban food production as an entry point for
neighborhood based social justice work. When Dean has spare time, it’s
spent with family and friends and the earth. They are a fan of hard work,
good living and radical honesty. Dean lives the ancestral knowledge
that nurturing your body and spirit is at the root of transformation – and
believes that fostering these things in community is imperative for our
survival and liberation.

RECIPE: Sesame Noodles: w/ Kale & Sausage
This is the meal I’m most excited about right now. I choose
it because it uses a seasonal ingredient. Part of developing
local food systems is learning how to eat seasonally – really
hard when you like strawberries in December… So this recipe
uses kale that is growing in the garden right now.

ingredients:
•1 Package of Yakisoba Noodles
•4 Adele’s Mango & Jalapeno Sausage
•Lg. Handfuls of Kale (Harvest Outward Leaves)
•3 green onions
•3-4 Cloves Garlic
•1 Tbsp.-ish Sliced Ginger
•1-2 Tbsp. Sesame Oil

Seasoning
•Brown Rice Vinegar
•Braggs Liquid Aminos
•Honey
•Sesame Seeds

method:
Use both ends of the green onion. Cut into chunks and slightly
caramelize in a light veggie oil. Add sliced sausage and brown
both sides. Add garlic and ginger when almost browned. We like
ours cut into chewable pieces. Throw in some brown rice
vinegar, honey and Braggs Liquid Aminos. Add Kale. If it’s fresh
picked from the garden it will need little cooking time. Add
noodles and mix well. Add extra Sesame Oil if needed.
Incorporate everything allowing noodles to warm. Serving with
tongs is fun!

**RFP editor's note: all recipes shared by FIERCE FOODIE

contributors are recipes written by the Fierce Foodies themselves.
no revisions or edits are made with exception to grammatical, spelling,
etc. the recipe, its style, content, format, implementation, and
accuracy solely reflect the Fierce Foodie contributor and
not the creative/culinary choices of RFP.