Category Archives: Food

Things That Make This Urban Witch Smile


Mark Bittman:
We’re not just buying, we’re growing | Urban agriculture is on the rise. If you’re smirking, let me remind you that in 1943, 20 million households (three-fifths of the population at that point) grew more than 40 percent of all the vegetables we ate. City governments are catching on, changing zoning codes and policies to make them more ag-friendly, and even planting edible landscaping on city hall properties. Detroit, where the world’s largest urban farm is under development, has warmly and enthusiastically embraced urban agriculture. Other cities, including Pittsburgh, Philadelphia (more on Philly in a week or two), New York, Toronto, Seattle, Syracuse, Milwaukee and many more, have begun efforts to cultivate urban farming movements. And if local food, grown ethically, can become more popular and widespread, and can help in the greening of cities — well, what’s wrong with that?

More, including a great Wendell Berry quote, here.

It occurs to me that Beltane would be a great time for Witches and other Pagans to do blessings for local, community, and urban gardens and farmers' markets. (Although performing the Great Rite at the farmers' market could be dicey. ;) )

Picture found here.

Red Curried Lentils with Apples



When I have time, nothing says "Sunday" to me as clearly as the chance to do some cooking for the coming week. I work a lot of hours, so coming home to something that's already made and easy to heat up is one way that I work on my physical presence in the world, as the alternative is too often a meal out or "cheese/crackers/martini."

Today I roasted a chicken, sliced the meat for sandwiches, and made chicken soup. I also tried this recipe from Washington Green Grocer, albeit w/ a bit of tweaking.
Olive oil
4 carrots, peeled and finely chopped
3 ribs celery, finely chopped
1 medium onion, finely diced
2 cloves garlic, minced
2 tablespoons curry powder
7 cups water
1 pound dried lentils, rinsed and picked over
1 cup tomato puree or 1 (14.5-ounce) can crushed tomatoes
2 cups of chopped greens of your choice...I used [kale, which was the freshest green at Whole Foods this morning]. You can skip the greens too, but this is a great way to get them into your diet!
Salt and coarsely ground black pepper to taste

Drizzle a few tablespoons of olive oil into a dutch oven or stockpot and heat over medium-high heat. When the oil is hot, add chopped carrots, celery, and onion. Saute until the vegetables are just beginning to get tender. Add garlic and curry powder. Continue to saute, stirring, for another 2 to 3 minutes.

Add one cup of water to the pot, scraping up the browned bits at the bottom. Then stir in the remaining water, the lentils. Bring to a boil. Once the stew comes to a boil, stir, reduce heat, and simmer for about thirty minutes, stirring occasionally.

Check the lentils for tenderness at about 30 minutes. When they are fairly tender, stir in the tomato puree and the greens . Let simmer until the lentils are tender but not mushy.Taste for seasoning and adjust salt and pepper as necessary.

When you are ready to eat them, poach a couple of eggs, and lay them on top of the hot lentils. Dollop some plain yogurt on top and enjoy! You can serve it as is or with toast or tortillas, or pappadums...whatever you like.
Makes enough lentils for 8 servings.

I used red lentils and substituted a chopped (bit past lunchbox prime) apple for two of the carrots. Added a teaspoon and a half of Tumeric, which has demonstrated anti-cancer properties and which you won't even taste under the curry powder. I skipped the poached (my favorite) eggs, which, although they would add protein would also up the cholesterol content. This stuff smells so good cooking you can hardly stand it. It makes a lot; I ate a bowl; froze a lot, and put some in the fridge for the coming week.

Food to Die For


While I'll admit to being a bit of a foodie, I grew up in the South and my mom was from even deeper in the South and I do love good Southern cooking, even if it's not as fashionable as some other forms of cuisine.

A few years ago, a friend gave me Food to Die For: A Book of Funeral Food, Tips, and Tales,. Now, down here, South of that line drawn by Mr. Mason and Mr. Dixon, when someone dies, we start to cook. It's almost as if we believe that you can stave off any more deaths if you just prepare enough food. Food almost immediately gets taken over to the family of the deceased and more food (usually, lots more food) is prepared for after the funeral when family and friends gather together for comfort. So I've come to love this book not only for its hint of Goth mixed with Southern Lady, and for its historical discussions of funeral customs, but also for its recipes, which I use for many occasions other than funerals.

I pulled it out a few days ago looking for appetizer ("pick-up food," according to the book) recipes that I could use for Thanksgiving. Cucumber Sandwiches, Cheese Straws, Ham Biscuits, Deviled Eggs, five different recipes for Pimento Cheese (I adore this stuff; do they even make it outside the South?), Hot Tomato Bouillon. As the book explains:

The greater the extent offerings for a bereaved household or funeral reception can be prepared before presenting, the better. Completely ready food is an act of great thoughtfulness appreciated by those staffing unfamiliar kitchens crowded with people and all sorts and conditions of food. . . . It could be said that the more a funeral repast resembles a cocktail party -- with or without the alcohol -- the better.
And the Goddess knows that if my own after-party does not resemble a rather nice cocktail party (avec the alcohol), my unquiet ghost is going to show up and want to know the reason why. My circle knows where the really good bottle of champagne is stowed.

I think I'm going to make ham biscuits, one of the simplest (make buttermilk biscuits, split them and butter the inside, fill with thinly-sliced Smithfield ham, serve with hot pepper jelly, if desired) and most delicious foods of the South, deviled eggs from a friend's recipe, and my own crab dip that, while not found in this recipe book is, indeed, to die for.

Picture (and another review of the book) found here.

Sunday Poetry Blogging


By what miracle
does this cracker
made from Kansas wheat,
this cheese ripened in French caves, this fig, grown and dried near Ephesus,
turn into Me?
My eyes,
My hands,
My cells, organs, juices, thoughts?

Am I not then Kansas wheat
and French cheese
and Smyrna figs?
Figs, no doubt,
the ancient Prophets ate?

~Judith Morley in Earth Prayers from Around the World: 365 Prayers, Poems, and Invocations for Honoring the Earth, ed. by Elizabeth Roberts & Elias Amidon

Picture found here.

You Gonna Eat That?


Continuing our discussion concerning mindful eating,* I recently came across this quote from Alisha Little Tree, who occupied a redwood tree to prevent logging:
I stopped being a vegetarian after that tree sit because I connected with that tree so intensely . . . it has really changed my whole reality. Now I'm thinking of beings not as conscious creatures, but as life-force. There's a really strong life-force in all of us, and in this forest in these trees. Connecting to the tree [is like just being,] it's not like you talk to the tree, because it can't hear, but there's this feeling. I don't know how to describe it, [it is], like a deep rootedness, very powerful, not superior to us, but certainly not inferior to us and more primitive or less evolved than us.

~quoted in Dark Green Religion: Nature Spirituality and the Planetary Future by Bron Taylor.

Taylor asked Alisha Little Tree about how the experience impacted her eating habits and she replied:
Because I just started to appreciate the incredible life-force in plants . . . and the line between animal and plants blurred. It's all just different forms of life-force.

Id.

For Lierre Keith, the change in her habits appears to have been related to becoming aware of various scientific studies that highlighted the consciousness of plants (although she discusses the desire that this information created within her for a direct experience with plants) while, for Alisha Little Tree, the change came about as a result of a direct experience, in nature, of the consciousness of plants. In both cases, the women were willing to accept new information (however received) about the interconnection of everything and to change their behavior based upon the new information. What would you do differently if you were even more vibrantly aware of this interconnection?

I'll suggest that practicing mindfulness and gratitude when purchasing, preparing, eating, and disposing of food can be a transformational spiritual practice. Stopping for a moment to be aware of the sacrifices/gifts involved in the food you are about to consume is a good place to start. What would it mean for you to eat as a sacred act, to eat as a Priestess/Priest? Does any part of your practice involve offering food to the Goddesses, Gods, ancestors?

*I'll repeat that I'm not making any judgments about how or what people eat, nor am I advising any eating regimen. I don't think it's my business to tell other people what to eat. People make choices about food based on a wide variety of personal likes and dislikes, health reasons, ethical decisions, and other factors. I am suggesting that we include more mindfulness and gratitude in our daily eating practices.

Picture found here.

Eat, Pray, Love — But, Then, I Repeat Myself


Aquila ka Hecate explains, much better than I could, what I was trying to say in the post below about how our eating relates to our religion:
I'm not even stretching the truth to make a point when I say that the weed by the roadside, the crumb of granite rolling on the pavement, the motes of illuminated air dancing in the evening streetlights, the very quarks themselves - all partake of this consciousness which builds and destroys, eats and is eaten. I'm part of the process. My body is, and will be, food. It is food right now for milliard mites and bacteria. Any woman who has born a child (and most who have not) are in no doubt that they are food, too.

When I die, I expect to be food for insects and worms and single-celled organisms. I eat animals as well as plants because I do not distinguish between their levels of consciousness - indeed, I feel that distinguishing in such a way may be only what we humans tend to do.

I'll propose two very basic ways to change your own relationship with eating: (1) Stop criticizing others for how they eat/don't eat, what they eat/don't eat, how much they eat/don't eat, etc. When you find yourself about to give voice to judgment (even internally) on this point, take a breath, ground, center, see if you can just be present for a moment with that unnoticed part of yourself that makes you care what someone else puts in their mouth. (2) Begin to practice mindfullness concerning your own food. Simply stopping for a few seconds and sending gratitude to the plant or animal that you are about to consume -- and to the people who harvested, slaughtered, prepared it -- can become a very powerful spiritual practice.

And, of course, there are poems:
Oh my brothers of the wilderness,
My little brothers,
For my necessities
I am about to kill you!
May the Master of Life who made you
In the form of the quarry
That the children may be fed,
Speedily provide you
Another house,
So there may be peace
Between me and thy spirit.

~Mary Austin, in Earth Prayers from Around the World: 365 Prayers, Poems & Invocations for Honoring the Earth, edited by Elizabeth Roberts & Elias Amidon

Picture found here.