ANOTHER KIND OF GREEN: THE COST OF LABOR
…tomatoes. That’s right, farmworkers are paid one cent for each pound of tomatoes they pick. This amounts to pay of about $200 per week, or $10,000 per year, which is very clearly below the poverty line. These workers are up before dawn, work long, backbreaking hours, and are treated disrespectfully and even abused.
We all embrace a low number at the cash register, but what if a low cost for us means that others are paying a very high price? The true cost of food goes well beyond the price on the sticker—whether it be the price workers pay in their daily lives, delayed costs of eating unhealthy food, or environmental costs. So this month we’re shedding light on the hidden costs of food.
While we are all becoming more interested in the food we eat and where it comes from, we need to pay attention to the people who make that food possible. The film Food Chains, directed by Sanjay Rawal, reveals the true costs farmworkers pay. Join us on Friday night at our first Food Book & Film Club showing—Food Chains at the Food+Enterprise Conference in Brooklyn, and stay tuned for a Behind The Plate feature with Sanjay on Friday morning for a sneak peek. And speaking of events and goings-on, Foodstand events are now live on the website—check it out. We can’t wait to meet you in person!
EAT & DRINK
CREAMY TOMATO AND QUINOA SOUP by sugardetoxme
INGREDIENTS
1 tbsp ghee
1/2 cup of quinoa
6 medium tomatoes
1 cup filtered water
1 cup unsweetened almond milk (homemade is preferable)
1 small yellow onion, diced
1 tbsp tomato paste
2 cloves garlic
1 tsp of cayenne pepper
handful of fresh basil
salt and pepper, to taste
1 tbsp olive oil
daikon radish microgreens, as garnish
METHOD
Place ghee, 1/2 cup of quinoa and 1 cup of water into a pressure cooker. Cook on high until it reaches its desired pressure, then lower. Cook and let steam for 15-20 minutes.
Toss the remainder of ingredients into a food processor and blend on high until it is smooth and creamy. Pour into the pot with the quinoa and bring to a simmer. Let it simmer for 15-20 minutes to your desired consistency. Top with a drizzle of olive oil and some daikon radish microgreens for added flavor.
AVOCADO TOAST WITH LEMONY ARUGULA SALAD AND A FRIED EGG
by Newgent
INGREDIENTS
1 1/2 teaspoons lemon juice
1 1/2 teaspoons olive or grapeseed oil, divided
1/2 Hass avocado, pitted, peeled, and sliced
2 slices organic whole grain bread, toasted
1/8 teaspoon sea salt, divided
2 large organic eggs
1 cup fresh baby arugula (1 ounce)
METHOD
Whisk together the lemon juice and 1/2 teaspoon of the oil in a medium bowl; set aside.
Mash the avocado on top of the toasts. Add a pinch of the salt.
Heat the remaining 1 teaspoon oil in a large cast iron (or PFOA-free nonstick) skillet over medium-high heat. Add the eggs and fry until desired doneness, ideally aiming for brown and crisp edges. Add remaining pinch of salt.
Toss the arugula with the lemon vinaigrette and arrange on top of the avocado toasts. Top with the eggs. If desired, sprinkle with freshly ground black pepper.