In case you missed the edit to Monday’s post, please hop on over to the top of my “Saffron Cantaloupe Butter | The Importance of Calling Each Other Out” post and check out a very important retraction. Thank you!
Farmers Market Vegan’s “Vegan Chews & Progressive News” series strives to promote artful vegan food and progressive discussion of social issues—both of which prove necessary in fostering a society that prioritizes the well-being of all creatures (not just the rich or the human) over the continuous striving for profit/resource accumulation.
Happy Friday and welcome to your weekly dose of Vegan Chews and Progressive News (#NewsandChews)! Today’s recipes feature an original take on the classic kale chip, a delectable interpretation of a quintessential flavor pairing, and a vegan taco bar for a crowd. Turning to news, we’re looking at an enlightening perspective on women’s lack of advancement in the workplace, Hong Kong’s powerful Occupy Central movement, and a book that explores a myriad of problems within the U.S. food system through investigative journalism. Let’s get to it!
Favorite Newly Published Recipe
Baked Pesto Kale Chips
via Sweet Simple Vegan
I’ve crafted many a crispy leaf of smoky kale in my time, from rich savory treats coated in cheesy cashew sauce to simply roasted greens coated in coconut oil and smoked paprika. I’ve even coated to-roast kale in hummus, but never before encountering this recipe had I contemplated the same use for pesto. Bound to yield deeply yet brightly flavored kale chip fabulousness, this recipe will certainly enter my repertoire in the very near future.
Peanut Butter & Jelly Cookie Bars
via The Honour System
In my 21-person vegan living cooperative, we devour our fair share of chickpea-based desserts, thanks to our monthly supply of 25-pound sacks of dried chickpeas. Similarly, I’m fairly certain that we consume up to 41% of New York state’s peanut butter supply. This 8-ingredient treat, therefore, proves more than well-suited for the Ferry Haus kitchen and bellies, once again marrying those three letters made for each other: PB & J.
Best Recipe I Made This Week
Ferry Taco Bar with Roasted Chickpeas, Dirty Rice, Crispy Cabbage Slaw, & Salsa
Speaking of Ferry Haus, last week I packed up my Brooklyn apartment and completed the short journey to my on-campus cooperative in Poughkeepsie, where this Tuesday I began classes as a junior Geography major at Vassar College. With 21 creative minds – both culinary and otherwise – to fill the kitchen, our nightly communal dinners never fail to wow, surprise, and disappear within minutes. Inspired by the corn tortillas that turned up in our refrigerator, I felt compelled to prepare a summery taco bar for the Haus, complete with smoked paprika-roasted chickpeas, tomato-laden dirty rice with plenty of spices (cumin, oregano, cilantro, Spanish paprika, cayenne), a bright and crunchy cabbage-carrot slaw for contrast, and a canned tomato classic-style salsa with onions, garlic, and jalapeno. Who can argue with veggies, grains, and legumes rolled up in a soft tortilla? Almost as good as a sandwich. ;)
Must-Read News Article
“Why Aren’t Women Advancing at Work? Ask a Transgender Person.“
via Jessica Nordell at New Republic
This eye-opening article from New Republic explores the fact that women advance in the workplace at a much lower rate than men, specifically the notion that this happens because of personal choices or cognitive and emotional characteristics, whether innate or socialized. Through interviews with individuals of trans experience who have remained in the same careers/jobs after their transitions, author Jessica Nordell reveals that individuals experience starkly different treatment in the workplace depending on their gender, even though they’re essentially the exact same person.
To take an example from the article, when a man named Ben still presented as a woman and solved a difficult math problem, his biology professor insisted that “Your boyfriend must have solved it.” However, after Ben’s transition, that same professor – unaware of Ben’s transition – commended his work, commenting that Ben’s work was “so much better than his sister’s.”
A fascinating article that sheds light upon the clear anti-woman bias that still exists in our society of supposed gender equality.
Favorite Podcast Episode or Video
In Hong Kong, an outpouring of protestors have united under the name of Occupy Central to oppose the Chinese government’s rejection of demands for Hong Kong to freely choose its next leader in 2017. The oldest global faction in the Occupy movement, Occupy Central has proven its determination through huge numbers of protestors and international recognition, and is currently threatening to blockade the city’s central business district.
I don’t highlight this story to bash the Chinese government, for I don’t feel that it’s my place to do so as a Westerner whose government has its fair share of problems with its democratic leadership. Instead, I seek to act in solidarity with the protestors, who have publicly requested that individuals in the Western world spread the word of their struggle. Additionally, I hope that seeing these powerful protests against an oppressive government will inspire U.S. actors to more actively speak out against our less obviously exploitative system of rule, especially in regards to its regards to its treatment of already marginalized peoples.
In this acclaimed book uncovering a myriad of problems existing within the U.S. food system, award-winning and working-class journalist Tracie McMillan worked undercover in three jobs that feed America, living off of her wages in each. Reporting from California onion and grape fields, the produce aisle of a Walmart just outside of Detroit, and the kitchen of a NYC Applebee’s, McMillan investigates how most folks living in the U.S. eat, while a much smaller group happily spends $9 on organic heirloom tomatoes (guilty as charged). Most insightfully, McMillan explains the national policies (especially their racist dimensions) that lay the groundwork for this “American way of eating.” Though McMillan does not explore the problems within the U.S.’ system of animal agriculture, I think that it proves especially important for vegans to educate ourselves about the non-animal-related issues surrounding our nation’s food, so as not to ignore the plight of farm workers and other individuals exploited in various forms of food service.
In solidarity, Ali.