Food

The globalization of trade has given the wealthier share of the global population the impression that you can eat what you want. This fits well with the neoliberal ideology that portrays capitalism as democratic where people “vote with their wallets”. But it is an illusion – even for the rich countries. Rather than putting our faith in green consumerism we should strive to de-commodify food.

cross-posted from: https://beehaw.org/post/20217731

cross-posted from: https://lemmy.dbzer0.com/post/44591531

Two weeks ago I bought a gallon of pickles, because I thought: Oh, that'll last me a while and its only $7 and I can use the jar for something after. It did not last me a while, but I can still use the jar IG. The only remaining decision is what for? My thought is to store beans in it (so that the beans don't have to be stored up high to be away from mice and so I can do a custom blend more easily, and then if I got a second gallon jar (of pickles or otherwise) I could use that as a dedicated bean soaking vessel, which would make it easier to remember to get beans soaking) or use it for making/storing lemonade (tight sealing lid makes the mixing easier, I can just shake it.) But I wasn't just going to commit to something without asking for recommendations.

Before you ask, no, there's no chance I'll use it for making pickles, I would never want to make that many at a time (though I definitely will get a smaller pickle jar for making fridge pickled onions).

Source: Bon Bagay: Permaculture, Abundance and Autonomy (scroll to bottom)

I cannot find malt vinegar in Brussels. I think it would help to know if there were a kind of cuisine that uses malt vinegar frequently other than British and American food. E.g. if the Japanese use it, then I could look for an importer that specialises in Japanese food.

Nonagenarian cook and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression.

Guidance for safe foraging

Some love it, some hate it,some have never tried it alone (though is on almost all flavored "snack" chips, Doritos, etc). If you like it, or think is "ok, but a little blah" try adding some smoked paprika, and or a little cayenne pepper. If you don't love "smoke" flavor OR heat just a little of either can intensify it a bit, or a lot with more and you may find it becoming a good low or no salt table or cooking seasoning that works for a lot of things around the kitchen or at the table. Add garlic, onion, etc. all to one jar/shaker as a good all-purpose seasoning base.

This seems like a tasty, !zerowaste@slrpnk.net way to use an ingredient thought of as trash around these parts.

The recipe doesn't state this, but the bananas should be washed prior to cutting and should not be overripe (no to minimal brown spots).

I haven't tried making this yet, but I also found other recipes using banana peels in curries or in whole banana bread.

Traditional fermentation practices, essential for self-sufficiency, embody a form of everyday resistance and quiet sustainability, countering the homogenization and commodification of food.

An Indonesian staple is shaking up the restaurant scene — and may just end up preventing a big source of emissions.

As autumn settles in throughout much of the Northern Hemisphere, it’s time for rich seasonal vegetables, fruits, and cozy meals.