Grist calls itself “the most recognizable voice in environmental journalism.” They might want to add “the most recognizable voice in crisis creation.” But that might be redundant.
It reports that Slow Food USA will launch a new Time for Lunch campaign with a series of “Eat-Ins” across the fruited plain.
All you need to know about this effort can be found in the names of the participating organizations – Sustainable Table, The Center for Ecoliteracy, Roots of Change, and Edible Communities among others.
What’s the goal? Exactly what you thought – to muscle Congress into doubling the federal contribution to school lunches from $1 to $2 per meal.
“Modeled on the sit-ins of the 60s,” Grist reports, “these Eat-Ins are potluck picnics to raise awareness. They are a call to action for our kids, alongside Slow Food’s signature celebration of local, sustainable, traditional food. Here’s a simple salad that’s delicious and ample enough to bring to an Eat-In near you.
Anchovy, Goat Cheese and Romaine Salad
8 cloves garlic
1 teaspoon kosher salt
40 anchovy fillets—rinsed and chopped
6 ounces red wine vinegar
1 cup olive oil
1 teaspoon black pepper
6 heads romaine lettuce—rinsed and coarsely chopped
12 ounces fresh goat cheese—crumbled
1 cup red onion—mincedPlace garlic, salt, and anchovy fillets in food processor; pulse until chopped. Add red wine vinegar, and then puree. Slowly add in olive oil while motor is running. Add black pepper. Toss greens with vinaigrette. Garnish with goat cheese and red onion.
Mmmmmm. Looks like next Tuesday is Anchovy, Goat Cheese and Romaine Salad day in the cafeteria.
Can’t wait to see the kids line up for that one.
Source: Grist.org
