Grounded Grub Weeklies! 02.18.2020
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 18, 2020
What happened on Grounded Grub last week:
Hannah took a deep dive into “Fair Trade”! We’re often asked about this label so we decided to dissect the term so you can be a more informed buyer! Read the piece here.
Did you catch Grounded Grub’s Chocolate Week? We explored labels, talked about fun chocolate-related facts, brought back an old recipe and unveiled a new one! We hope you enjoyed it as much as we did!
Speaking of which, Ben wrote a recipe on Brigadeiros, the luxuriously rich fudge-balls native to Brazil! Try this recipe here.
Coming up on Grounded Grub…
We unpack the history, mechanisms and future impacts of the Ugly Produce Movement.
Our second article from a contributing author features the first installment of a new series: Faces of Food Series. This article is an interview on a student from our alma mater, Elizabeth Couse, a strong advocate of veganism, permaculture, social change, and community building. She has amassed over 24,000 followers on Instagram and recently started up Eco Warrior Retreats—sustainable living retreats based in Costa Rica.
We show you how to make your own hand-made dumplings and offer a recipe to get the part started!
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:
How Cooking Websites Are Failing People With Disabilities. George Stern, Serious Eats. “The inaccessibility of most cooking websites is a major impediment for disabled cooks seeking good recipes on the internet. Here are a few simple fixes to change that.” Read this article here!
For The Circus Host Alex Wagner, There’s No Such Thing as Food Without Politics. Hilary Cadigan, Healthyish. “The cohost of Showtime’s hit documentary series talks identity, eating on camera, and that time she breathed Sriracha beef bites on Joe Biden.” Read more here.
A Restaurant With No Leftovers. Winnie Au, The New York Times. “A Brooklyn wine bar and restaurant is one of a handful of establishments in different cities that are trying to eliminate waste from their premises”. Read about it here!
Book of the week:
Salt Fat Acid Heat - Samin Nosrat
This book has gained a huge following, both through print as well as the Netflix series that follows the author as she explores the topics of her book around the world. If you haven’t heard of it, or if you have but haven’t actually read it, I so recommend that you do. Whether you have years of experience in the kitchen or are totally lost in the difference between roasting, broiling, and baking, this book is an incredible resource for building your culinary intuition. Written by the charismatic Samin Nosrat and illustrated by the incredible Wendy Macnaughton, this book is a must-have for every kitchen.
Podcast of the week:
Greener in the New Year - The Bon Appetit Foodcast
The Bon Appetit staff discuss a myriad of changes they’re making in their offices, in their test-kitchens, and in their recipes, to try and make a change toward more sustainable practices. Whether its sourcing your ingredients or making sustainability-driven swaps, the staff and test-kitchen chefs discuss the impacts of these choices, both on the environment as well as their food!
Listen to this episode by following this link, or searching the title wherever you listen to your podcasts.
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