Now You're Cooking! - Lasting Gifts That Make A Difference

Lasting Gifts That Make A Difference

By Jane Weston Wilson

In this season of giving, what better gift could we give the youngsters in our lives than something that would make them feel they are taking an active part in making the world a better place, not just this season, but everyday?

How would we do it? What would it be? I believe we need to capture their imagination in the way the Pied Piper did.

I have two Pied Pipers in mind.

Jane Goodall, whose whole adult life has been dedicated to first studying and then saving the Chimpanzees, started Roots and Shoots when in 1991, sixteen local teenagers met with Dr. Goodall on her back porch in Daar es Salaam in Tanzania. They wanted to discuss pollution in their city, the deforestation in the mountains and the future of wild animals. The organization has since blossomed into tens of thousands of members in 100 countries, encouraging youth driven projects.

By going to their website www.rootsandshoots.org they can learn how to participate in actions they themselves can develop, and can learn how other youngsters, aided by resources and guidance provided by Roots and Shoots leaders and staff.

Michael Pollan in his recently published Young Readers Edition of the Omnivores Dilemma, The Omnivore's Dilemma for Kids: The Secrets Behind What You Eat is sharing with youngsters the part they can play in making a healthier world.

How does he say they can do it? He explains that as omnivores we can eat anything, plants, meat, mushrooms, but the dilemma is how we know what to eat. He believes that it’s going to involve kids learning more about their food choices and exercising personal responsibility. And he tells them the story not only through words, but maps and drawings that inform youngsters enticing them to figure it out for themselves

He poses a challenge:

“Vote with your forks and you don’t have to wait until you are 18 to vote, you can do it three times a day with every delicious bite.”

He helps them see the difference in raising animals humanely on small farms by introducing them to a farmer who visions a different food chain in America, one that is devoted to the health of the land and of the animals, and of us, in every step. He tells them they can be a part of that vision.

We Westsiders get to share the vision too, as we have gotten to know our farmers through the many greenmarkets in our community who farm in the tri-state area.

We support them with every bite we take of their vegetables, fruits and humanely raised animals.

This holiday season let’s all celebrate our farmers by cooking together and finding ways to cook for others in our community.

What a difference it will make!

Keep reading for a great Mexican Fiesta dish for the holidays.

Food presents are always welcome and fun to make together. I’m sure all of us have family recipes we pull out every year to make and to take to parties. An always favorite food present is COOKIES. Batches of them can be made ahead of time and frozen and everyone can pitch in to bake them.

Michael Pollan is also very keen in getting youngsters to cook. Top of the Stove Casseroles are a great way to start. For a while longer there will still be winter vegetables at our green markets.

Mexican Fiesta
Serves 4 to 6

This can be made ahead of time.

Ingredients:
1 Tab butter
2 Tab corn oil
1 tsp each ground cumin and dried oregano
1/2 tsp crushed red pepper flakes
2 medium size red potatoes, washed, peeled and cut into medium dice
1 medium sweet potato, washed, peeled and cu into medium dice
1/4 lb green or yellow string beans, washed, trimmed and cut in half length-wise
2 medium size onions, peeled, sliced length-wise in 1/2 inch circles
2 red peppers, washed, cut length-wise in 1/2 inch strips
1 zucchini and 1 yellow squash washed, cut length-wise in thirds, cut into medium dice
1 cup vegetable broth, homemade or canned
2 Tab freshly squeezed lime juice

Garnish: 1/2 bunch cilantro or parsley washed, dried and roughly chopped

Procedure:
1. In a large 6 quart casserole over medium-low heat, heat the butter and oil.
2. Add cumin, oregano and red pepper flakes, cook 1 minute, do not let burn.
3. Add the red potatoes, sweet potato, and string beans, cook covered about 10 minutes.
4. Uncover, stir gently, add onions and peppers, stir, cover and cook 5 minutes.
5. Add zucchini and yellow squash, cover and cook an additional 5 minutes.
6. Add the stock and lime juice and cook a final 5 minutes.
7. Remove from stove. Serve or refrigerate until ready to heat and serve.