Welcome to Grounded Grub Weeklies! 01.28.2020
Hello Grounded Grub Community!
Every week we’re sent amazing articles, books, podcasts and other content from our community. We love hearing from everyone and having these resources, but we’ve been struggling with how best to share the high volume we receive.
We decided to start pooling together these recommendations, as well as some of our favorites, and sharing them once a week on Tuesdays. We hope that in this format they’ll be easy to access for everyone.
Today: January 28, 2029
What happened on Grounded Grub last week:
An amazing Bolognese sauce with a meat-free twist. Pour it over pasta this week and dive into the deep flavors. Find the recipe here.
Hannah broke down the meaning of flexitarianism and questioned our obsession with food-as-identity. Read about it here.
Over the weekend Ben continued his dairy series. In Part 3, we discuss alternative yogurt options, what they are made of, and which brand are our favorites. Check out the through article here.
Coming up on Grounded Grub…
We’ve got a killer beet hummus recipe ready to brighten up your cooking as these dark winter months continue to charge along.
A warm carrot ginger soup recipe that Hannah’s family swears has healing powers.
Ben talks about the wealth of reasons, both economic and environmental, that you should be buying your chickens whole. He also shows you how to break one down yourself and how to use every ounce of the bird!
Have any other ideas for things we should cover? Reach out on Instagram, Facebook or email. We love hearing from you and some of our best articles have been from community suggestions.
Media articles of the week:
A Luxury Dish Is Banned, and a Rural County Reels, John Leland, New York Times. “The ban protects animals and slaps wealthy gourmands. But upstate, hundreds of low-wage immigrant laborers are bracing for the impact.” Read more here. Thank you for sending Emma Volk!
Meet the people balancing nature and business, the Ellen MacAuthor Foundation. This awesome short video showcases multiple approaches to making our food system more sustainable and fostering a circular economy. Watch it on YouTube here. Thank you for sending Daniella Zandi!
Growing with the RARE Program, Hannah Fuller. Grounded Grub co-founder, Hannah Fuller, writes about her work in her current AmeriCorps position. Learn more here.
The Unbearable Whiteness of Milk: Food Oppression and the USDA, Andrea Freeman, UC Irvine Law Review. This amazing piece brings together the social implications of food policy and how it has health impacts on our environment, our bodies and our communities. Don’t be afraid by the academic article format, it’s a captivating and quick read. Read this amazing piece here.
Book of the week:
The Stop - Nick Saul & Andrea Curtis
The Stop is the story of a Canadian man revolutionizing a food bank and starting a movement. The Stop, a food bank in Toronto, went from handing out cans of food in a dreary space to a lively “community food centre,” offering meals, classes, support and community growth. Learn more about Community Food Centres and their revolutionary work in the food system in Canada on their website. Buy the book here, find it at a local library, or borrow from a friend!
Podcast of the week:
Hannah is currently obsessed with the Milk Street Podcast by Christopher Kimball. Check out this stellar episode from March 2019 by following this link.
“Chris Elliott, who investigated the horsemeat scandal in the United Kingdom, talks about fake oregano, cardboard in parmesan and the multibillion-dollar business of food fraud. Plus, we investigate the curious case of "Q" (a Taiwanese obsession with chewiness); we travel to Milan for risotto; we uncover clever culinary uses for yogurt; and Dr. Aaron Carroll asks whether cow's milk is nature's most nearly perfect food.”
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