Next Time You Buy Tomatoes

8 10 2011

I can’t type fast enough today. This is a quadruple rant post. A couple of weeks ago I read an article by Chris Hedges called Tomatoes of Wrath. If you love food and want to be more conscious of choices, read the article. I was going to post about my sweet tomatoes that I am still plucking from the vine, all cozy and covered up at night, but there are more important things out there today. There is a simple tomato recipe below though.

I know we can’t solve all the worlds problems in a post or article. I don’t write these things with any of those delusions, but it is important that we as citizens of the world understand more about where our food comes from and the impact our choices have on other people and nations. AND just because the tomato article is in the US doesn’t mean it doesn’t impact us. It does. When we (a collective humanity) permit regulations and laws to go unchecked we give permission to repeat the same offences. Not convinced? Love the rose-coloured glasses? That’s fine. I do recommend reading Chris Hedges’ book Empire of Illusion and Chris Parenti’s The Face of Imperialism. That’s just a start. and are also two sites important to add to your regular web time. Harsh reality or a more balanced approach to understanding the world? Inquire.

Then yesterday CBC, our beloved CBC, has Kevin O’Leary from Dragon’s Den interview Chris Hedges about Occupy Wall Street. It was deplorable, embarrassing and if you are as pissed as I am (and a gaggle of my friends are) write a letter to the CBC Ombudsmen as I did this morning asking for the removal of O’Leary from their ‘news programs’. He is NOT a journalist.

Link to Chris Hedges/Occupy Wall Street interview on CBC:

A respectful interview with Chris Hedges/Occupy Wall Street for a Russian news channel. Short but insightful:

Why Occupy Wall Street is important:

So much going on this week, the twitterverse was a buzz of Steve Jobs passing. He offered creativity to the world we need. A favourite Jobs quote: “from creativity comes everything”. Last week a colleague at work shared this with me, thought is was a sweet homage (pun intended).

Three apples that changed the world: 1st one seduced Eve, 2nd one fell on Newton, 3rd given to the world, half bitten by one Steve Jobs.

Simple Tomato Salad 

Mix together 5 fresh garden Tomato’s, chopped, like for greek salad. 1/2 tbsp of chopped fresh Oregano . 1 tbsp of some good Olive Oil. A sprinkle of Course Sea Salt. This is a simple salad in Portugal. If you go there, buy their dried full leaf oregano to bring home, it is more delicate. I have never looked for seeds to grow on my own here, maybe next year. You can use your regular dried oregano as well.

If anything, go to your favourite farmers market today, buy some tomatoes, think about the folks that picked them for you, where they came from and how much better we can do as a human community.

Now to finish harvesting the garden and giving thanks.

Eat well, Be Well,


Spaghetti Squash Aglio e Olio

27 01 2011

Spaghetti Aglio e Olio. It is a very simple recipe, cooked spaghetti, garlic, olive oil, red pepper flakes. We don’t eat a lot of pasta, especially at night, it is just to heavy. If we do it is usually brown rice pasta. The only way I like to eat regular pasta is if it is REAL Italian pasta, made fresh, then it’s worth the pound of dough in your belly 🙂

I picked up a spaghetti squash, a favourite, at the market last week. I made a version of this classic Italian recipe swapping out the pasta for the squash, it is delicious and a great accompaniment to your dinner plate. Squash takes a bit of time to cook, but it’s worth it. By the time you do everything else to prepare a meal, it is ready AND you can eat it for dinner or lunch through the week, just put in the fridge.

1 Spaghetti Squash
1-2 tbsp Olive Oil
1 clove minced Garlic (you can skip for sattvic)
2 tsp Red Pepper Flakes
1 tsp fresh or dried Oregano (my edition)
1/4-1/2 cup grated Parmesan Cheese

Pre-heat oven to 350 degrees. Cut the stem end off the squash and slice lengthwise. Scoop out the seeds. In a roasting dish place them cut side down, add about 1/3 cup of water to the pan. Bake until they are tender, but not soft, about 1 hour. I check them at 45 min by removing the pan from the oven, turning one over and lightly scraping the squash and tasting a strand or two to check the consistency. You don’t want to over cook or it gets mushy, yuck. When it’s done, al dante, let it sit for a moment or put an oven mit on to hold the squash while you scrape the flesh out using a fork. Go right to the skin, lengthwise putting the stringy squash into a bowl. If using the garlic, then in a saute pan heat the oil, add the pepper flakes and garlic until lightly brown, add the squash and oregano, toss and serve. If you are not using the garlic, just add the pepper flakes, olive oil and oregano right to the squash and toss in the bowl, that’s what I did. Serve with parmesan cheese sprinkled on top, or toss together.

Eat well, Be Well,