Cooking With Jolene...?

The major players in the food aid game

"We must refute the false idea of reality that accepts as inevitable what is in fact a result
of present politics; in other words, of organized chaos.
Each and every one of us must support measures to save the living.
If only people are told what is happening, then the world's dark future, which now
seems to threaten everyone in it, may be changed.
But only if we take action.
Now is the time to act, now is the time to create, now is the time for us to live in a way
that will give life to others.”

– The Manifesto Against Hunger, 1981

Trillionaire

How Many People Can We Feed With A $1,000,000,000,000?

Bakin' bread with Bacon

Recorded Summer of '08, our first podcast features an unorthodox take on the classic summer sandwich, the BLT. Nothing like crisp bacon stacked on toasted bread with some fresh-picked lettuce and tomatoes. That is, unless you happen to have a round of bacon rye bread in the house. This episode features a special guest: Founder of and chief baker at Le Petit Boulangerie, Daniel Reisenbach.

Salmagundi

Excerpt from The Seafarers: The Pirates
by Douglas Botting & the Editors of Time-Life Books

"A cook might include as the basis of his salmagundi any or all of the following: turtle meat, fish, pork, chicken, corned beef, ham, duck and pigeon. The meats would be roasted, chopped into chunks and marinated in spiced wine, then combined with cabbage, anchovies, pickled herring, mangoes, hard-boiled eggs, palm hearts, onions, olives, grapes and any other pickled vegetables that were available. The whole would then be highly seasoned with garlic, salt, pepper and mustard seed and doused with oil and vinegar - and served with drafts of beer and rum."