Grounded Grub Weeklies! 02.11.2020
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, so 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 you enjoy and feel inspired to share with us if you see/hear/try something that inspires you in the future!
Today: February 11, 2020
What happened on Grounded Grub last week:
We took a deep dive into eating sustainably on a budget, something that we try and integrate into everything we do, but we decided to put it all into one piece. This piece was thanks to a number of community members reaching out about what content they want (we really do listen to your suggestions!). Read the piece here.
Did you catch our giveaway? It ended yesterday but there will likely be more to come. We had a fun time experimenting with this strategy of trying to grow our audience.
Ben spent the weekend getting up close and personal with chicken. While showing how buying whole chickens can help you save money and waste, he also integrates understanding the privilege of sustainable eating, and how taking the time to use a whole chicken and understand the meat can help us better value our food. Read about chicken and more in our latest article, “Breaking Down Chicken.”
To accompany the chicken article, we have a Za’tar Chicken recipe with unconventional flavors that words don’t do justice. Za’tar is both an herb and a spice blend that is incredibly common in the Middle East and Northern Africa. Make the recipe today and let us know how it goes!
Coming up on Grounded Grub…
This week is Chocolate Week! With Valentine’s Day coming up, we just couldn’t help ourselves.
Get ready for another deep dive, this time into Fair Trade certifications and the effect they have on sustainability.
We’ve got an awesome mole recipe in the works and Ben is working his classic Grounded Grub magic to make sure it soars above expectations.
Want some more chocolate action? Take a rewind and check out our Chocolate, Coffee banana bread recipe from early in our launch.
In future weeks, we’re planning on some great recipes, thoughtful contributor pieces and more informative work on sustainable food systems participation.
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:
The Difference Between Yams and Sweet Potatoes Is Structural Racism. Maragret Eby, Food & Wine. “The confusion goes all the way back to the Trans-Atlantic slave trade.” Read this amazing article here. Thank you for sharing this piece, Paige Crenshaw!
The New Trophies of Domesticity: For many young Americans, stability and sophistication look like a KitchenAid mixer. Amanda Mull, The Atlantic. We love this reflective piece on the changing attitudes around food and cooking in younger generations. Both hard hitting and heartwarming. Read more here. Thank you for sending, Eva Kahn!
Chef Ann Foundation Response to USDA Proposed Rules, the Chef Ann Foundation. The Chef Ann Foundation is an on the ground group working to promote healthy options in school meals across the US. With the rollback of school lunch health requirements many students will not have access to healthy food necessary to grow and thrive. Read the foundation’s response to the USDA for some important points about the role of schools in teaching about wellness and nutrition. Read their one page document here. Thank you for sharing, Carys Fritz!
Surviving Droughts, Tornadoes and Racism, James Estrin, The New York Times. “An African-American family has established a farming dynasty in Alabama. The trade war is just the latest challenge… The Bridgeforth farm has been in family hands for a century and a half, defying forces that drove most black farmers off their land.” Read the full article here.
Book of the week:
Notes from a Young Black Chef - Kwame Onwuachi
February is Black History Month, which is a reminder to continue to keep equity at the center of our work. Due to systematic racism in farming and the culinary world, it can be hard to find stories of black folks in our food system, but they are so important. Notes from a Young Black Chef is a new memoir by Kwame Onwuachi, a young man who grew up in New York City, competed on Top Chef and follows his tumultuous career in the culinary world, and his important efforts bringing more black chefs into the business. Read more about Onwuachi in this article from the New York Times. The book is slated to become a future film so read it before you see it! Buy the book here, find it at a local library, or borrow from a friend!
Podcast of the week:
“KUT — The Secret Ingredient The Green New Deal for Agriculture
““We need to change society so everybody can fit in and everyone can afford to live in a decarbonized society.” – Jim Goodman. In this episode of The Secret Ingredient host Raj Patel plays double-duty — he is not just a host, but joins Jim Goodman as a guest. The two discuss what A Green New Deal for Agriculture could look like with the rest of The Secret Ingredient team–Tom Philpott, and Rebecca McInroy.” The Secret Ingredient can get a little jargon-y and can lean very academic, but we think this is an amazing episode and so relevant in our current political climate. Check out this episode and other The Secret Ingredient episodes for in-depth analysis of the global food system.
Listen to this episode by following this link, or searching the title wherever you listen to your podcasts.
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