Grounded Grub Weeklies! 03.03.2020
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: March 3, 2020
What happened on Grounded Grub last week:
We took a deep dive into the term “Superfoods", what it means, where it came from, and the impact it can have on your health, your wallet, international economies/cultures, and classism. Read “Deep Dive: ‘Superfoods’ “ by following this link!
Hannah gave us the inside scoop on an old family recipe! This Carrot Ginger soup will warm your soul and heal your body, try it for yourself with our latest recipe!
Coming up on Grounded Grub…
This week we have another piece by a contributor! Paige and Hannah teamed up to make a quick-guide on in-home gardening. Be it herbs or small vegetables, anyone can start their own as a way to make your own produce and build a closer relationship to your food!
Ben makes a warm, flavor-packed Thai coconut curry to pair with whatever vegetables and grains you have around the house! With so many dials available to customize this dish, like chilis for an extra kick, ginger for a punch of flavor, or extra onions and garlic to up the savory-factor, this curry can be made just for you!
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:
What We Can Learn From the Near-Death of the Banana. Anna Purna Kambhampaty. Time. This piece explores the history and scale of the banana industry, sheds light on the sensitivity of the fruit to disease on a massive scale, and reveals impact this fragility has on national economies. At the crux of many of these issues is monoculture, “the practice of fostering just one variety of something. Monoculture has its benefits”. Read this awesome piece here.
Up to 91% more expensive: How delivery apps eat up your budget. Brian X. Chen. The New York Times. Chen discusses the often exorbitant price of convenience in the age of food delivery apps like DoorDash, Postmates, and UberEats. Wether you’ve had a long day at work, don’t feel like cooking, or are simply too busy to make or pick-up your next meal, the allure of food delivery apps can be overwhelming. However, a recent investigation has revealed that in exchange for this convenience, the associated fees are often upwards of 50% of the price of the food alone, and these rates can vary widely depending on what app your using, where you are, and what you’re ordering! Read this interesting piece here.
Book of the week:
The Wine Bible - Karen MacNeil
I was recently gifted this behemoth of a book and immediately fell in love. With the book I mean. If it’s wine-related, this book covers it. History, geography, wine-making, wine-growing, wine-tasting, varietal characteristics, major wines of every region, it covers it all. Written for people of all levels of knowledge, wether you’re a wine-pro looking for a reference book, or a complete novice just trying to learn the ropes, this book will help you get in touch with your inner sommelier. I know I’m a bit of a food-nerd, but I think books like this are so important because they show us the deep, rich history behind foods/beverages that we see all the time, and teach us about the huge amount of resources that go into developing them! Buy it for yourself here!
Podcast of the week:
Finding One’s Voice Through Food - Radio Cherry Bombe
This podcast focuses on and interviews some of the most incredible and creative women in the food world. This episode in particular takes a look at Sonoko Sakai : “Sonoko Sakai’s life changed when she started teaching her friends how to cook. Her classes grew in popularity and now those lessons can be found in her new cookbook, Japanese Home Cooking: Simple Meals, Authentic Flavors. Sonoko stopped by Radio Cherry Bombe to talk about her interesting life, from her childhood spent moving to various cities with her airline executive father and housewife mother, to her time as a producer in the film industry. Today, Sonoko champions simplicity in her food, great ingredients, and heritage grains.” Check it out here! Or here!
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