Lear ni ng t o Cook;Cooki ng t o Lear n
ace Pl ed Bas on i Educat
Spr i ng 2014
Samant ha
Becca
I nt r oduct i on Cookbooksar e gener al l yr oot ed i n a par t i cul art heme,cui s i ne,orpl ace. Thi scookbooks eekst o pr ov i de a s naps hotofwhatcooki ng and eat i ng l ooksl i ke i n Gr i nnel l ,i nt hi spar t i cul armoment–a momentt hati scons t r uct ed byi ngr edi ent s ,t i me,s pace,and peopl e. Much ofourdai l yl i f ei scent er ed ar ound f ood.Howev er ,f ood pr oduct i on and pr epar at i on i sof t en a s ubt l e,uns een pr oces s .Too of t en,eat i ng becomesa neces s i t y,ev en an i nconv eni ence,r at hert han a wayt o gr ound ourl i v es .Thi scookbooks eekst o puti nt ent i onal i t ybacki nt o cooki ng and eat i ng. Some oft he r eci pescont ai ned i nt hi scookbookar e nat i v et ot hi spl ace, butmanyar e a pr oductofmov ementand ofar r i v al .Though i ti ss omet i mesdi f f i cul tt o det er mi ne wher e ex act l yr eci pescome f r om,t hi scookbooks eekst ot r ace t hem t hr ough t i me and s pace.Yet ,t he or i gi ni snot neces s ar i l ywhati si mpor t ant ,butr at hert he pr oces st hathasconnect ed t hem t o Gr i nnel l .Reci pesdo notneed t o or i gi nat ei n Gr i nnel li n or dert o hav ea v er yr eali mpacton pl ace. The pr oces sofmaki ng and eat i ng f ood i spar t i cul ar l yconduci v et o cons t r uct i ng communi t y.Mos toft he r eci pesi nt hi sbookhav e been made and eat en wi t hf r i ends ,of t en i n ourown hous e.When we t houghtabout how pl acebas ed educat i on connect swi t h ourex per i encesatGr i nnel l , cooki ng and eat i ng t oget hers t ood outasa s hi ni ng ex ampl e. I n herbookAni mal ,Veget abl e,Mi r acl eBar bar a Ki ngs ol v ers ays ,“ f ood cul t ur ei nt he Uni t ed St at eshasl ong been cas tast he pr oper t yofa pr i v i l eged cl as s .I ti snot hi ng oft he ki nd.Cul t ur ei st he pr oper t yofa s peci es ”( 16) .She r i ght f ul l ypoi nt soutt hatf ood cul t ur es houl d be s een asa commons-one t hatmus tbe pr es er v ed and s har ed.Bypai r i ng r eci pes wi t hs t or i es ,we hope t o br i ng cooki ng t ol i f e;we hope t o under s t and t he wayspeopl es hape f ood,butal s ot he waysf ood s hape peopl e. Thr ough t he l ensofcooki ng,we wi l lex pl or e whatwe bel i ev et o be t he f ourpi l l ar sofpl acebas ed educat i on:t he l ocal ,i nt er gener at i onalknowl edge,ex per i ent i all ear ni ng,and ecoj us t i ce.Rat hert han el abor at i ng upon t hes e pi l l ar si nt hi st ex t ,we bel i ev ei twi l lbe mor ef r ui t f ult oi nt er s per s e t hem wi t h ourr eci pest o gi v et hem gr eat ercont ex t .
Whati s Pl ace Based Educat i on?
As etofpr act i cesand phi l os ophi est hats eekt os i t uat e l ear ni ng i n and oft he communi t y.I ts ugges t st hatt he l ocalcont ex thasmuch t o of f erbot hs t udent sand t eacher s .Par t i cul aremphas i si spl aced on hands on l ear ni ng and env i r onment alconcer ns .
Pi l l a r1: T heL oc a l Pl a c eba s ededuc a t i on, byna mea ndpr a c t i c e , gr oundsi t s el fi nt hel oc a l . Whi l ema i ns t r ea m educ a t i onpus hest owa r dana t i ona l c ur r i c ul um a nd“ gl oba l c i t i z ens hi p, ” pl a c eba s ededuc a t i on a s k swhet hers t a nda r di z ed, dec ont e x t ua l i z ed k nowl edgei st r ul yt hemos tv a l ua bl e . Pl a c eba s ededuc a t i ons c hol a rWesJ a c k s on s ugges t sa“ homec omi ngma j or ” wher es t udent s“ di gi nwher et heya r e , ” l ea r ni ngl oc a l k nowl edgea ndwor k i ngt oi mpr ov et hei rown c ommuni t i es . Weha v es epa r a t edt ol oc a l f r om ec oj us t i c e ( ourf our t hpi l l a r ) f orav er ypa r t i c ul a rr ea s on. Onemi ghta s s umet ha tonewhov a l uest he l oc a l mi ghtv a l uel oc a l f oods , butt hi si snot a l wa y st hec a s e . T houghHowa r d( t hea ut horof t her ec i peont hef ol l owi ngpa ge) gr owshi s r huba r br i ghti nhi sga r den, hepur c ha s est he c hea pes t our , s uga r , a ndoi l a v a i l a bl ea tF a i r wa y . Howa r d’ sv a l ui ngoft hel oc a l i snotnec es s a r i l yder i v edf r om a nenv i r onment a l i deol ogy , butr a t her , apr a c t i c a l i deol ogyoff r uga l i t y .
R a i n b o w K a l e S a l a d
1 bunch pur pl e kal e 1/2 pur pl e cabbage 1 pur pl e oni on,di ced and s aut Êed i n ol i v e oi lunt i l br own 1r ed pepper 1 yel l ow pepper 2 medi um t omat oes Dr es swi t h ol i v e oi l ,bal s ami c,a pi nch ofs al t ,and t wo pi nchesofpepper . Opt i onal :Add l ocalbeef ,pur chas ed asMcNal l y’ s . Ser v e wi t hl ocalwhol ewheatbr ead.
S c o t t i s h S h o r t b r e a d C o o k i e s
I n myf ami l y,we s pend ourBl ackFr i daymaki ng Chr i s t mas cooki esashol i daypr es ent s .Mymom,herf ours i s t er s , t hei rdaught er s ,ourgr eatauntand ourgr andma come t oget herear l yt hatmor ni ng and we s pend t he ent i r e day mi x i ng,meas ur i ng,r ol l i ng,moundi ng,t as t i ng,baki ng and ( s omet i mes )bur ni ng,br eaki ng onl yf orKor ean f ood ort amal esf r om t he nei ghbor hood di v es .Ast he younges t cous i n,t hi ss i mpl es hor t br ead r eci pe hasal waysf al l en on myt obake l i s t .Myol dercous i nsus ed t ol augh asI cr acked t he mol dsagai ns tt he ki t chen t abl e,ens hr oudi ng t he near byboomboxwi t hf l our .Iwon' tbe abl et o make i t home t hi syear ,butI ' l lmake s ur et heydon' tf or gett o do t he s hor t br ead bef or es t ar t i ng t he gi nger br ead f r os t i ng.
Meg Rudy
41 /2 cups al l pur pose f l our 2 cups but t er 1cup packed br own sugar Pr eheatov en t o 325 degr ees . Cr eam but t erand br own s ugar .Add 3 t o 3 3/4 cupsf l our . Mi xwel l . Spr i nkl e yourAuntBet s y' s30year ol ds hor t br ead mol dsboughton herhoneymoon t r i pt o Engl and backi nt he 70' s . . ." And s ur e enough,i tr ai ned t he whol e damn t r i p,l or di e, l or di el or di e"wi t ht he r emai ni ng f l our . Pr es sdough i nt o mol ds .Pound t he edge ofeach mol d on t he count ert op orki t chen t abl e( wood t abl esal wayswor kbet t ert han t he l i nol eum) . Bake on an ungr eas ed cooki es heetf or20 t o 25 mi nut es . Lor d knowsyou had bet t ers eta t i mer ,He can' thel p you whi l e you' r ef r os t i ng up t hos e gi nger br ead.
l l ar2:I nt er gener at i onalLear ni ng Pi
I nt er gener at i onalKnowl edge Adv ancesi nt echnol ogyhav el ed t o av as tar r ayofknowl edge t hati seas i l y acces s i bl ef r om anypl ace.Howev er ,when we r el ys ol el yon t echnol ogyf or ourknowl edge,atChetBower sar gues ,s omet hi ng maybe l os t .Technol ogy t r ai nsust ot hi nki n par t i cul arways ,v al ui ng t he quant i t at i v e,ef f i ci ent ,and l i nearov ert he qual i t at i v e,meander i ng,and cycl i cal .
Addi t i onal l y,i tdi s connect susf r om t he s our ce ofknowl edge;knowl edge i s di s put abl e when i tcomesf r om a f l awed human bei ng,i ti st r ut h when i t comesf r om a comput er .Pl acebas ed educat i on v al uesf or msofknowl edge t hatf al lout s i de oft hes e pr edomi nantf or msofknowl edge.I n par t i cul ar ,i nt er gener at i onalknowl edge i spl aced ata pr emi um becaus ei ti sknowl edge gat her ed ov ert i me and pas s ed down t o ot her s .I ti sknowl edge f r om peopl e who wer e mor e nat i v et ot hei rpl ace.
I n maki ng ourcookbook,we hav es oughtknowl edge f r om a v ar i et yofs our ces .Though s ome oft he r eci pescome f r om booksand webs i t es ,t heyhav e been cus t omi z ed and per s onal i z ed byt he r eci pe aut hor s .Ot her sar ef ami l y r eci pes ,and s t i l lot her swer ei nv ent ed byt he cookst hems el v es .The aut hor s oft he nex tt wo r eci pesar e par t i cul ar l yi mpor t antt o us ;t hes er eci peswer e gi v en t o usbyourmot her s .
½ cup br own s ugar( gol den ordar k) ½ cup Smar tBal ance or i gi nalbut t er ys pr ead,s of t ened 2/3 cup al mond but t eror peanutbut t er ¼ cup l i ght col or ed Kar o s yr up ¼ cup Agav e nect ar( may be f ound i n heal t hf ood s ect i on) 1t abl es poon ofv ani l l a ex t r act
G r a n o l a B a r s
Pr eheatov en t o 425 degr ees .I nal ar ge bowl ,mi x t he abov ei ngr edi ent st i l l bl ended. Add t he f ol l owi ng: “ Thr ee year sago,mydad s uf f er ed a hear tat t ackasa r es ul tofs t r es s and poornut r i t i on.He hass i nce r ev amped hi sent i r el i f es t yl e,eat i ng wel l ,ex er ci s i ng dai l y,and l os i ng ov er50 pounds .Mymom,a Googl e ex t r aor di nai r e,r es ear ched chol es t er ol l ower i ng f oodsand hel ped hi m des i gn a dai l yeat i ng pl an t hati ncl udest hes e heal t hy gr anol a bar sashi sni ght l yt r eat . Mymom makesa bat ch ev er y ot herweek,and s he keepst hem f r oz en f orf r es hnes s .She of t en br i ngsme a bat ch when s he comes t ov i s i tGr i nnel l . ”
Samant ha Schwar t z
3 cupsoat s( ool f as hi oned oat s ,noti ns t ant ) 1 cup dar kchocol at e chi ps ¼ cup s unf l owers eeds( r aw orr oas t ed) 1t abl es poon s es ame s eeds 1t abl es poon gr ound f l ax s eeds( keep i nf r i dge) 1t abl es poon wheatger m ¾ cup chopped al monds ½ cup r ai s i ns( opt i onal ) Pouri nt o 9 X 13 pan, s pr ead and pr es sdown wi t h backofs poon orwetf i nger s . Bake j us tt i l ledges ar e br own,about10 t o 15 mi nut es .Cuti nt o 24 bar s .
1 package f r oz en chopped s pi nach 3 cupscooked wi l dr i ce 11/2 cupscooked whi t er i ce 1/2 cup t oas t ed s l i v er ed al monds 1/4 cup s l i ced gr een oni ons 4s l i cess oybacon,cooked and cr umbl ed SoySauce Dr es s i ng ( bel ow)
S p i n a Rinsefrozen spinach underrunc ndirnaginctohlodrowuagthelry.toMisxepspairnaatec;h and h remainingingredientsexcept
dr es s i ng.PourSoySauce Dr es s i ng ( s ee bel ow)ov err i ce mi x t ur e; t os s .Cov erand r ef r i ger at e at l eas t3 hour s .
a n d SoySauceDressing
R i c e Whiskallingredientstogether. 1/2 cup v eget abl e oi l 2t abl es poonsv i negar 2t abl es poonss oys auce 1t eas poon s ugar 1/2 t eas poon s al t 1/4 t eas poon pepper
S a l a d
“ I ’ v e been maki ng t hi ss al ad f orabout 20 year s . The or i gi nalr eci pe ( Imodi f y i ta l i t t l e bi t )wasi n t he f i r s tcookbookI boughtasan adul t ! Igener al l ymake t he s al ad f oral lhol i days and f ami l ygat her i ngs . ” Mi ndy ( Becca’ sMom)
T a ’ a m i a
“ Il ov ei tbecaus ei tr emi ndsof myt i me s penti n Cai r o and t he amaz i ng peopl et her e.Iwoul d al waysgo and gett ami yya s andwi chesf orl unch f r om t hi sone l i t t l es hop i nt he nei ghbor hood ofDokki .Ors omet i mesIwoul d gets ome of ft he s t r eetwher e you coul d wat ch t hem maki ng i t /f r yi ng i ti nal ar ge wok. Eat i ng t ami yya al waysmakesme happy/ nos t al gi c.Al s ot he br ead Imake Ius ed t o geton t he s t r eetf r om t hi sone v er yki nd woman nearmys chool .She woul d al wayst al kt o me i n Ar abi c-and al t hough mos tof t he t i me Icoul dn' tunder s t and ev er yt hi ng s he wass ayi ng,we woul d al wayst r yt al ki ng t o each ot her .And gi v e each ot hermi ni gi f t s( l i ke Igav e herchocol at e and s he gav e me ex t r af ood. ” Char l ot t eHechl er 2 cupsdr i ed f av a beans / whol es oy beans 1s p cumi n powder 2t bs p chopped par s l ey/ci l ant r o l eav es 1t s p whi t e pepperpowder 3/4 t eas poonsbaki ng powder s al tt ot as t e 1t s bp Fr es h /dr i ed or egano 1 oni on,f i nel ychopped
Soakbeansi n wat erov er ni ghtt os of t en t hem.I nt he mor ni ng dr ai n outwat er . Gr i nd beansi naf ood pr oces s oral ong wi t hs al t ,pepper ,cumi n,cor i ander ,or egano baki ng powderunt i lt heyf or m as moot h pas t e.Setas i de t or es tf or30mn. . Add oni on and ci l ant r ot o beanspas t e;mi xwel lus i ng yourhands . Take s poonf ul s oft he f al af elmi x t ur e and s hape t hem l i ke bal l sand f l at t en s l i ght l yi nt o pat t i es . Shape al lt he f al af el sl i ke t hi s . Heatenough oi li n pan t o deep f r yt he t a’ ami a. When oi li shotenough f ordeep f r yi ng dr op f ew pi ecesoff al af eland f r yt hem on bot hs i des ,r emov e and l ett hem dr ai n on papert owel s .
Pi l l ar3:Exper i ent i alLear ni ng
Ex per i ent i all ear ni ng i skeyt o pl acebas ed educat i on becaus e ex per i encescannotoccurout s i de ofa cont ex t .St udent scan l ear nt he pl ant ’ s l i f ecycl ei nat ex t book,butt heycan al s ol ear ni tbygoi ng out s i de t o pl anta gar den i nt hei rcommuni t y.Pl acebas ed educat i on f av or st he l at t er .Ex per i ent i all ear ni ng i sal s o a keycomponentofpr ogr es s i v e educat orJohn Dewey’ sv i s i on f oreducat i on;he bel i ev ed t hatno s ubj ect mat t erwasconduci v et o gr owt h becaus et her ei sno educat i onalv al ue i nt he abs t r act .Rat her ,an i ndi v i dual ’ si nt er act i onswi t ht he env i r onment i swhatl eadst ol ear ni ng. Ex per i ent i all ear ni ng wasa l ar ge par toft hi scompi l at i on ofr eci pes .We hav el ear ned t o cookt he maj or i t yoft he r eci pesi nt hi sbook,and we hav e ev en t aughts ome oft hem t o ot her s .We v i s i t ed Howar d’ sf ar mt o l ear nt o bake pi es ,cooked chal l ah i nt he mul t i cul t ur als ui t e wi t h Rabbi Rob,j oi ned ourf r i endsi n cooki ng t he t r adi t i onalf oodsf r om t hei rs t udy abr oad ex per i ences ,and l ear ned f ami l yr eci pesal ongs i de ourmot her s .
“ MyGr andma wast he younges t& onl yi n herf ami l ynotbor ni n Tur i n, I t al y.Thi si show Il ear ned t o cookbywat chi ng her& nott aki ng i tt oo s er i ous l y. � Any a Vanacek
T h a i F r i e d
Ar eci pe t hatmymom' sbeen maki ng f ormanyyear snow i sa Thai s t yl ef r i ed “ r i ce di s h. Ourf ami l yl ov esThaif ood,and one t i me ata Thair es t aur antwe had t hi sr eal l ydel i ci ousf r i ed r i ce t hatwass er v ed i n a gut t ed hal f pi neappl e. We al l l ov ed i ta l ot ,s o mymom t r i ed t o make t he di s h athome f orus . Now us ual l y t hos e at t empt sdon' tt ur n outgr eat ,butt hi sf r i ed r i ce act ual l yt ur ned outgr eat and i t ' sone ofmyf av or i t et hi ngss he makes . Thi sdi s hi spr et t yr ef l ect i v e oft he cooki ng i n ourf ami l y-qui t e ecl ect i cand i ns pi r ed byt he manycui s i neswe hav e been ex pos ed t o. Myf ami l ycomesf r om Mol dov a,f or mer l ypar toft he Sov i etUni on,butwe ar e Jewi s h and mypar ent sar en' tes peci al l yf ond ofRus s i an f ood orcul t ur e. Occas i onal l ymygr andma ormom wi l lmake Rus s i an di s hesl i ke bor s cht ,pel meni ( meatdumpl i ngs ) ,orkot l et y( f r i ed meat bal l s ) . And f orJewi s h hol i dayswe make t hi ngsl i ke Lat kesand Hament as chen and ot hert r eat s . Buti n myhous e,you' r e mor el i kel yt of i nd a bl end ofI t al i an,Thai ,I ndi an,and Amer i can f l av or st han anyt hi ng r emot el yRus s i an. Ienj oyt he v ar i et y,and It hi nkhow we hav e been i nf l u enced bymanydi f f er entet hni ccui s i nesand hav e adapt ed t hem t o ourown t as t esand pr ef er encesi sa beaut i f ulr ef l ect i on oft he cul t ur aldi v er s i t yofourci t y and count r y. Thi sdi s ht hatmymot hermakes ,f orex ampl e,comesi n manyv ar i at i ons ,dependi ng on how s he' sf eel i ng and who i t ' sf or-mys i s t eri sa v eget ar i an,s os he' l leati twi t ht of u,butIwi l leatpr et t ymuch anyt hi ng. �
Fr ed Shay ki s
I ngr edi ent s : Ri ce ( br own orwhi t e) Tof u,Shr i mp,and/orchi cken Rai s i ns Pi neappl e chunks Gr een oni ons Mi nced gar l i c Peanutbut t er Ol i v e oi l Bl ackpepper Cumi n Cur r ypowder
R i c e
Di r ect i ons : Cookt he r i ce i nar i ce cooker . Fr yt of u,s hr i mp,orchi cken ( cuti nt os mal l pi eces )on a s ki l l et . Al s of r yt he chopped gr een oni onsunt i lbr own and s weet . Puts ome ol i v e oi li n a pan atmedi um heatand ( opt i onal )add 1 -2 s poonsof peanutbut t erand wai tunt i lpar t i al l ymel t ed. Thi sappr ox i mat est he cl as s i cThai " peanuts auce"f l av or . Add i nt he r i ce and l eti tf r yf ora f ew mi nut es . Mi xi n addi t i onali ngr edi ent sand s pi ces ,mi x i ng t hor oughl y. Ser v e hotand enj oy.
S w e e t P o t a t o C r u s t P i z z a
Forcr ust : Sweetpot at oes( 2) Cor n meal( 1 cup) Mi l k( 1/2 cup) Whol e wheatf l our( 1 cup) Sal t( a pi nch)
Pr eheatov en t o 400 degr ees .Poke hol esi ns weetpot at oeswi t ha knoi f e and mi cr owav ef or67 mi nut esunt i ls of t .Mas hs weetpot at oesi n medi um mi x i ng bowl.Mi xwi t h dr yi ngr edi ent swi t h mas hed s weetpot at o.Add mi l k.Dough s houl d hav et ypi calpi z z a dough cons i s t ency.I ft oo l i qui dy,add mor ef l our .I ft oo dr y,add mor e mi l k. Di v i de bal lofdough i nt wo. Gr eas et wo cooki es heet s .Pr es seach bal li nt o appr ox i mat e ov alon each cooki es heet .Bake 1012 mi nut esunt i ledgesar e br own. Fort oppi ngs: Kal e( 2 cups ) Bacon ( 5s t r i ps ) Red oni on ( 1,chopped) Moz z ar el l a chees e( 2 cups ) Tomat os auce ( 1/2 cup) Bas i l( s mal lhandf ul ,chopped) Gar l i c( 3 cl ov es ,chopped) Fr ybacon whi l e pi z z a dough cooks .Spr ead t omat os auce ont o hot pi z z a cr us t .Add gar l i c.Top wi t h chees e.Add r es toft oppi ngs .Bake 710 addi t i onalmi nut esunt i lchees ei sbubbl i ng. Makest wo pi z z as .Ser v es4. Samant ha i nv ent ed t hi sr eci pewhi l el i v i ng i n Denmar ki ns pr i ng 2013.Wet r yt o makei toncea weekatourhous e.I tnev er comesoutqui t et hes ameast het i mebef or e,buti t ’ sal way s del i ci ous !
Forcr us t : Fl our( 2 cups ) Oi l( 3/4 cup) Wat er( 1/4 cup) Pr eheatov en t o 325. Combi ne i ngr edi ent si nas mal lbowland knead unt i ldough i sf or med.Spl i tdough i nt o t wo s mal l erbal l s .Us i ng a r ol lpi n( pr ef er abl y wi t h a cl ot h cov er ) ,r ol louteach bal lof dough on a s quar es heetwaxpapers l i ght l y l ar gert han yourpi e pan.When dough f i l l s al mos tent i r es heetofwaxpaper ,f l i p one ups i de down ont ot he pi e pan.Sl owl yr emov e waxpaperf r om t he t op,s t ar t i ng f r om one edge and peel i ng f or war d asyou l owert he dough i nt ot he pan.Pr es st he dough f ur t her i nt ot he pan.The nex ts t ep i st o add t he f i l l i ng. Forf i l l i ng: Tapi oca puddi ng mi x( 1 packet ) 2 cupsoff r ui t( r hubar b,cher r y,and peach ar e al lgr eatchoi ces ! ) Sugar( 1/21 cup t ot as t e;2 cupsf orr hubar b) Af t eraddi ng t he f i l l i ng,gr ab yours econd s heetofwaxpaperwi t h dough r ol l ed out , and pl ace i ton t op oft he f i l l ed pi e.Pr es s down i nt ot he edgesoft he pi e pan.Us ea kni f et o cutawayt he ex ces sdough f r om t he edges . Cuta des i gn i nt ot he t op oft he pi e.A s i mpl e cr i s scr os scan do,butHowar dl i kest o get cr eat i v e bydr awi ng t r ees ,f l ower s ,orr abbi t s . Bake f or27 mi nut es ,orunt i lpi ei sf ul l y br own acr os st he t op.Letcoolf or2 hour s .
Localcel ebr i t yHowar d McDonough, 72,i nv ent ed t hi spi er eci pewhen he wasbui l di ng s t adi ums-hewasl ooki ng f ora qui ck,ef f i ci ent ,del i ci ous pi er eci pe.Emphas i swaspl aced on t heneces s i t yofa f l akycr us t . Howar ds ay shel ear ned t o cook f r om hi sgr andmot her .Hes ay she wasoneoft heonl yboy si nt er es t ed i n cooki ng,s o hi sgr andmot herpai d hi m ex t r a at t ent i on.
Pi l l ar4:EcoJus t i ce
Ecoj us t i ce i st he f i nal ,and per hapsmos ti mpor t antpi l l arof pl acebas ed educat i on.Thr ough knowl edge ofpl ace,we come t o an under s t andi ng t hatourl ocali sv al uabl e and wor t h pr es er v i ng.Addi t i onal ,we maycome t or ecogni z et he waysi n whi ch env i r onment alcons equencesar e di s t r i but ed unequal l y;f orex ampl e,r unof ff r om ourwat ers ys t em may t r i ckl ei nt o a poor ert own,orourchoi ce t or ai s e chi ckens i n CAFOswi l les peci al l yi mpactt hos e who l i v e near es tt oi t .
Unf or t unat el y,ecoj us t i ce i snota pr i mar yconcer nf ormos t Amer i cans .I ns mal lt own I owa,buyi ng l ocalf oodsi snear l y i mpos s i bl ei nt he wi nt ermont hs .Addi t i onal l y,f ar mer ’ smar ket goodsof t en cos tmor et han gr ocer ys t or e goods ,cr eat i ng unequalacces sacr os si ncomel ev el s .Thus ,hav i ng ourr eci pesadher et o pr i nci pl esofecoj us t i ce wast he mos tdi f f i cul t t o uphol d.We bel i ev et he r eci pe t hatmos tembodi es ecoj us t i ce i sourRai nbow Kal e Sal ad,a r eci pe dev i s ed f r om t he goodss ol d atl as ts ummer ’ sf ar mer ’ smar ket .