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    Copyright 2008-2015Slow Food Fast. All writing and images on this blog unless otherwise attributed or set in quotes are the sole property of Slow Food Fast. Please contact DebbieN via the comments form for permissions before reprinting or reproducing any of the material on this blog.

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    SlowFoodFast sometimes addresses general public health topics related to nutrition, heart disease, blood pressure, and diabetes. Because this is a blog with a personal point of view, my health and food politics entries often include my opinions on the trends I see, and I try to be as blatant as possible about that. None of these articles should be construed as specific medical advice for an individual case. I do try to keep to findings from well-vetted research sources and large, well-controlled studies, and I try not to sensationalize the science (though if they actually come up with a real cure for Type I diabetes in the next couple of years, I'm gonna be dancing in the streets with a hat that would put Carmen Miranda to shame. Consider yourself warned).

This Thanksgiving, give something to be thankful for

This time of year is fraught with newspaper, food mag, blog, and Twitter advice about how to set the perfect iconic Thanksgiving table with all the right stuff. If you’re carb-conscious, weight-conscious, health-conscious,  or just worried you don’t have the classics down fashionably enough, it can be more nervewracking than calling the Butterball hotline while your turkey (or Tofurky–is there a Tofurky hotline?) sags on the counter waiting for expert advice.

So…

I was going to do my usual roundup of microwave-friendly vegetable (and pie) recipes for Thanksgiving–things that can help green the table (the only real remedy for huge stodgy menus) at the last minute with relatively little fuss and expense. If you want that, I’ve got it–hit the new, updated-for-2017 Thanksgiving roundup link in the sidebar. Or you can just search “Thanksgiving” in the little box and find more posts than I realized I had–it’s kind of tedious scrolling through all of that and wondering whether there’s anything amusing in them (answer: yes, and sometimes it involves turkey-wrestling). Hence, the new link in the sidebar.

But then again, this morning I caught sight of an email from Vroman’s, my local independent bookstore, which was hosting a food drive for one of Pasadena’s innovative food pantries and homeless services organizations, Friends In Deed. I missed the drive last week, but I had heard the retiring director speak last March and the new director is a friend (and my former rabbi). And I thought, this is what we forget in all the babble of newspaper articles on stuffing and how to make more of it, use cauliflower rice instead, or avoid it altogether.

You can do any or none of those things. But while you’re thinking about the shopping list of the century, there is one way to stop panicking and get real about how many potato and sweet potato dishes your guests need on the table and how hard it will be to fit in the extra one your sister-in-law always carps about when you skip it.

Find your local food pantry or homeless shelter online or in the old-fashioned phone book.  They have a list of most-needed grocery and toiletry items, and if they don’t, use the list below and just add “new toothbrushes, toothpaste, bars of soap and shampoo.”

When you do the frenzied last-minute shop, add at least one item–and if you can, a bag of 5-10–to your shopping list, and bring it over to your shelter. Or send a cash donation online or by mail–keep it local, you know your town almost certainly has or needs a food bank, and your cash donations can go far. It doesn’t have to be big to help, and it all adds up.

The people you help will have something to be thankful for. And you will too.

And there’s that side benefit–if someone at your table complains that you didn’t make their version of whatever dish it is, you’ll have the perfect, righteous response.

Here’s the list from my local food pantry and homeless services organization. Take a visit online and see some of what they’re doing–it’s innovative and might inspire you.

Friends In Deed, an interfaith collaborative, is dedicated to meeting the many needs of the most vulnerable residents of greater Pasadena-homeless and at-risk individuals including women and children. Celebrating more than 120 years of service, we meet the needs of our clients by leveraging our small, but dedicated staff, with many volunteers. Friends In Deed meets people where they are, without judgment or restrictions that deny people the help they need.

The Pantry’s Most Needed Shelf-stable Items:
“Gold” Items – these items are extremely popular and are the most difficult to keep in stock:
Peanut Butter, Canned Tuna/Chicken, Cereal, Rice, Cooking Oil, Sugar, Flour, & CAN OPENERS

Other Non-Perishable Foods
Proteins: Chili, Beef Stew, Dry Beans
Whole Grains: Pasta, Oats, Sliced Bread
Milk: Shelf Stable or Powder
Other: Jelly, Tomato & Spaghetti Sauces, Soups

And one more…

Butternut squash salad with tehina

Butternut, kabocha, red kuri, Hubbard, turban, pumpkin (and acorn, and delicata, and all the rest)–if you’re microwaving a large red squash, you may as well have another easy recipe in your back pocket.

This is one from my gourmet cousin up north, something she served us as a Friday-after lunch a couple of Thanksgivings ago, and it’s both beautiful and surprising with almost no effort.

Red Squash Slices on Arugula with Tehina

I know, I know. I’ll never get that chichi cookbook deal giving it away that fast. You wanted suspense. Obviously.

But really. If you have a couple of big chunks of leftover roast or preferably microwaved butternut squash, peel and slice it up–cold or hot, either is fine. Put down a bed of arugula or other salad greens, fan out the slices of butternut, mix up a little tehina (sesame paste) with lemon juice, a small clove of garlic and an optional pinch of salt, add just enough water to get it pourable and drizzle it over the squash.

[Note: if you’re making tehina sauce yourself, put a large dollop of the sesame paste in the bowl first, then add the juice of a lemon and stir slowly with a fork, then the garlic and salt, then water by spoonfuls. If you try to add tehina paste to water, you get murky, milky thin stuff that never really emulsifies and you waste your expensive ingredients. I learned this the hard way in a kibbutz kitchen while the two crazy ladies I worked for cackled at me and smoked inches of ash over the food, so take my advice to heart. I’d never want to put you through that humiliation.]

If you want color and glamour, go for the Trader Joe’s or similar smoked paprika and sprinkle it lightly over the platter. Roasted sunflower seeds (shelled, obviously) are nice too. As are hot pepper flakes if you like heat. Sumac (the purplish red sour spice, not the irritating weed) is also pretty if you can get it where you are, but smoked paprika really hits the spot.

If you’re being impressive at short notice and you have an organic kabocha squash, scrub it well, cut off the cap carefully with a very sharp knife and dig out all the seeds, put the cap back on, then stick it on a microwaveable plate (Corelle is probably the best) or in a microwave-safe casserole dish, with either Saran wrap or a big microwaveable bowl as a cover. Drizzle a quarter-inch or so of water around it on the plate, hit it for 8 minutes and see if it’s cooked through (depends on the size of the squash). Give it another 3-4 minutes if it’s not quite there, until you can poke a sharp knife through it easily at a thick point. Let it sit 10-15 more to steam further and/or cool a bit. The kabocha is thin-skinned enough to slice through and eat the skin if you want, and it’s a pretty contrast between the dryish, nutty orange flesh and the thin green skin. Drain and bring the whole thing to slice at the table if you feel like it, and pass the tehina sauce.

A different take on pumpkin “spice”

It’s just past Halloween and soon to be Thanksgiving. The pumpkin bins at the Trader Joe’s will probably disappear next Tuesday morning, very convenient. The worst of it is, the only edible-grade pumpkins they sell are the little pie pumpkins. The gorgeous Cinderella’s carriage ones, a dusky pale orange-gray, are a staple of Mediterranean cooking from soups to couscous to filled fillo spirals and beyond. Even candied pumpkin as a spoon sweet. But the ones the supermarkets here sell are grown for looks only with questionable water, fertilizers and pesticides, and are presumably just for decorating your lawn and attracting rodents.

It would be so nice if they sold edible larger pumpkins like the Cinderella kind–organic ones? even in wedges, as they do in European and North African farmers’ markets. It’s a shame to see so much food potential wasted like that.

Meanwhile, Starbucks, Cinnabon and other mall favorites will no doubt be assaulting the national palate once again with an overload of nutmeg and cinnamon extracts–the gastronomic equivalent of “Rockin’ Around the Xmas Tree” and “Feliz Navidad” played endlessly over the PA system wherever you go shopping. Taste is no object.

So my grumbling has resulted in a couple of searches for pumpkin with spices that don’t threaten anyone’s latte. I’ve been cruising my ever-growing collection of Mediterranean and Near Eastern cookbooks in search of good vegetarian and vegetable dishes that I can speed up with the help of a microwave without losing flavor.

Just by starting with a microwaved butternut or other whole red squash, you can cut the roasting, peeling and chopping time and effort (and danger of self-inflicted wounds) way down. Some decent savory recipe ideas can be done with ordinary cans of plain packed pumpkin too.

Then my preference is to go savory rather than sweet. It’s more interesting, for one thing, and it’s more versatile too. Finally, I look to see if I can make some of the recipes I find faster, svelter–and preferably both.

I see little benefit to using heavy cream, full sticks of butter, and extra egg yolks for “richness,” which mostly means as bulking ingredients more than for actual flavor. My head, my heart, my doctor and my hips are all in accord with me on this one. Besides, I’m a cheese freak. In my world, you need to save up your limited saturated fat allowance for stilton or chevre or camembert–something with funk and flash and that lightningy je ne sais quoi.

My lineup of adaptations so far:

Kolokithopita

Like spanakopita triangles or fillo rolls but instead of spinach and feta, use cooked and fairly dry pumpkin (or in this case butternut squash) mashed with feta, oregano and/or thyme (or fresh za’atar if you can get it), hot pepper flakes, a little tehina sauce or some garlic and lemon.

Butternut squash fryup–just add a little feta and some hot pepper flakes

If you’re only making 4-8 rolls or triangles, you can stick them on a length of foil that fits your toaster oven. Use a sandwich baggie over your hand to dab very sparing amounts of olive or expeller-pressed grapeseed oil or other light vegetable oil on each individual fillo sheet before folding in thirds, putting the filling on and rolling or folding. Brush the tops very lightly with a little more oil, turn down your toaster oven settings to about 400F and bake for about 10 minutes. When the tops are golden brown, turn the pastries over very gently and bake the whitish bottoms a little longer.

Pumpkin Gorgonzola Flans with Toasted Walnuts

 

Butternut squash savory flan, slimmed down

adapted from Dorie Greenspan’s Around My French Table

This one has to be microwaveable–it’s a custard base, after all. It also, and I mean this, has to be svelte-able. Really. Greenspan uses 3 eggs plus 2 yolks and half a cup of heavy cream for only one 15-ounce can of packed pumpkin. That’s pretty obscenely rich, especially with 4 ounces or so of crumbled gorgonzola and some toasted walnuts sprinkled over the 6 individual ramekins before baking in a water bath in a conventional oven. And she suggests creme fraiche or sour cream as a garnish? Yikes.

Flan in quarters

Microwave-safe ceramic ramekins are pretty inexpensive if you shop Ross for Less or Target.  I didn’t have gorgonzola or any kind of bleu on hand, so I winged it for concept with some feta.  I will say I’ve noticed that at least Stella gorgonzola melts into a runny sauce in a microwave–good if you want a smooth gorgonzola salad dressing, not so good for a recipe like this where you don’t want it to disappear into the flan. Maybe a more solid bleu like Stilton will melt and run but I’m hoping it stays together better.  Also, nuts in the microwave–maybe not a good idea, at least for big chunks. Even with the moisture from the flan taking the brunt of the energy, I kind of think you’re at risk of scorching them from the inside out, particularly if they’re on top of the flan. Better to roast them separately on a lowered heat in the toaster oven–200-250F for 5 minutes or so while the flan is going in the microwave, then sprinkle them on afterward as a garnish.

My half-recipe test came out pretty delicious on its own merits and I’m going to buy a small wedge of Stilton to try next. Because I mashed the butternut squash with a fork rather than using a purée, it’s a little rougher and less refined but the fresh taste is noticeable and lighter. Using plain nonfat yogurt in place of the heavy cream also made it obviously lighter and played up the tang that gorgonzola and bleu normally contribute. The acidic yogurt  may be counterintuitive if you’re thinking conventional cooking, but the small addition of flour plus the egg plus the starch and fiber in the squash prevent it from separating and curdling under heat.

Half-recipe pumpkin flan for lunch (serves 1-3 for lunch or an appetizer/side dish)

  • 6-7 oz/185 g chunk of butternut squash
  • 1 lg egg
  • 1/4 c or large heaping soupspoon of plain nonfat milk-and-cultures-only yogurt (not even Greek! just the cheap regular!)
  • small clove of garlic, mashed/minced/grated
  • pinch or stem worth of thyme
  • 1 t flour
  • 1 oz crumbled feta
  • sprinkle of smoked paprika, grind of black pepper to taste
  • toasted walnuts, optional

Mash everything up to the feta together in a microwaveable soup bowl, sprinkle on a little paprika and/or pepper, cover the bowl lightly with a lid or saucer, microwave 3 minutes on HIGH. Lift the lid carefully to check–it may still be liquidy in the center but cooked towards the outside rim. If the bowl’s very hot, let it sit covered another couple of minutes, jiggle again to see if the center’s cooked. If not, give it another 30 seconds and let sit again to cool down enough to handle. Cut into 3-4 pieces and serve–garnish as desired.

Last-Minute Sweets for Rosh Hashanah

toaster oven baklava rolls with honey

A quick last-minute wish for peace and a sweet and prosperous New Year to everyone. I know it doesn’t look that likely, between the physical and political versions of “weather” in the news, but I try to remember that it begins with us in our own neighborhoods and that we can make a difference by our own actions. If you haven’t yet, please make an effort to donate aid–even a couple of bucks–to the victims of Hurricanes Harvey, Irma and Maria and to the victims of the earthquakes in Mexico. If you have neighbors and friends waiting to hear from loved ones caught in these disasters, do what you can to support them.

In the meantime, if you’re stuck for a last-minute dessert that works along the theme of “honey”–try baklava. I’m not actually kidding–if you have a toaster oven (for smaller amounts, 7-10 portions) and a microwave, and you have the makings of baklava (a roll of fillo, a bag of walnuts, some sugar and sweet spices and some butter or light-flavored vegetable oil), plus a bottle of honey, you’re in business. Of course, you could do apples instead of walnuts and make a strudel instead–also good and pretty easy. Peel and slice up or chop the apple (s), stick the pieces on a plate and microwave a minute or so to cook through and drain the juices before sprinkling on sugar, spices, and crushed nuts or breadcrumbs and/or raisins, and rolling up in fillo.

Toaster Oven Baklava Rolls

These are kind of like “ladies’ fingers” Moroccan fillo pastries, only with walnut filling rather than almond paste. Rolling individual fillo sheets is easy and a lot  quicker (and more fun, frankly) than layering several sheets flat and neat and then cutting pieces and baking and pouring a big jar of cold syrup over the hot pan. Plus the traditional syrup soak is a huge overload of sweet that’s admirable in its own odd way but very rich and hard to deal with–very sticky–right before you have to head off to synagogue. This is kind of a modular recipe–make just a few rolls if you feel like it, drizzle a bit of honey over the rolls at will.

  • roll of fillo dough , thawed (uses 1 sheet per roll; if you have extra left over, rewrap carefully and store in the fridge or freezer)
  • about 1 ounce walnuts per roll (I used about 6-7 ounces for 7 rolls)
  • 1 T sugar per 3-4 oz walnuts (I used 2T)
  • cinnamon or ground cardamom, about 1/2 t for 6-7 oz walnuts)
  • 1 t orange blossom water, optional, or orange or lemon juice or rind–you don’t want the mixture wet, this is for aromatic flavor
  • 2-3 T butter, melted, or vegetable oil, or a mixture, as needed
  • honey to drizzle over the top once baked, about 1/2-1 t per roll
  1. Slice the butter thin and melt in a ceramic or other microwaveable bowl, about 2 minutes.
  2. Put the walnuts in a plastic bag with some room and roll over them with a rolling pin or wine bottle to break them up fairly fine with a few 1/8th-1/4 inch bits, or if you feel like it, chop them in a food processor, not too fine. Add the sugar, spices and orange blossom water or juice to the bag and mix them into the nut meal.
  3. Unroll the fillo carefully onto a clean flat surface (lay down plastic wrap first as needed).
  4. Put a plastic sandwich baggie over your hand and dip it lightly into the melted butter. Dab on the top sheet of fillo.
  5. Fold the fillo sheet in thirds lengthwise. Grab a small handful of the nut mixture (2 T-ish), squeeze, and place at one end of the fillo strip. Tuck the side edges over it by 1/4-1/2 inch, then roll the end over and around the nut filling to enclose it. Dab a bit more butter on the rest of the strip and roll it up. Place on tin foil. Repeat with the rest of the fillo sheets until you run out of nut filling. If you run out of butter or oil, you can slice a bit more to melt quickly. You don’t need much per roll and the sandwich baggie should help spread it without absorbing any.
  6. When all the rolls are made, dab the last of the butter or oil on the tops, wait a minute to let it sink in a bit, and place the sheet in a toaster oven (or your regular oven preheated to 350F). For the toaster oven, set to bake on 350-400F, not “toast”, for about 8-10 minutes and keep an eye on it so nothing burns.
  7. Bake until the rolls are a deep golden brown and smelling baked. Remove from the oven, cool and squeeze on a drizzle of honey to taste–about half to one teaspoon per roll is enough for flavor without submerging it in syrup.

Baklava rolls browning in the toaster oven–don’t forget to set the temperature a little lower than for toasting so the tops don’t burn

L’Shanah Tova Tikatevu!

Microwave Tricks: Black Beans

microwaved black beans

Cooking seasonally is a tricky thing–especially if your season currently includes hurricanes or extreme heat. Pasadena has finally cooled down to 80s/90s with a bit of cloud cover, but last week’s 105-degree afternoons were a serious challenge. It was so bad the only time to go out for a walk was about 5:30 in the morning. Hard to think school has been in session for a month, it’s already September, and Rosh Hashanah is a week and a half away. Running the oven is, to put it bluntly, not an option, and the stove top isn’t much better in my small and easily overheated galley kitchen.

Microwaving is a powerful way to cut the time and pain (and airconditioning bills) for bulk cooking of things like vegetables, rice, pasta…and dried beans, which are much cheaper and more versatile (and much lower in sodium) than canned. Make a bean stew or chili and you can zap a portion of it at will later in the week. Plus bean salads can be served cold–a plus for weeks like the ones we’ve had recently.

But for microwaving, you usually have to adjust whatever method is spelled out in a recipe to your oven, your containers, your food quantities. Microwave times are sensitive to all of those factors, plus how much water you have (water’s the main molecule microwave radiation acts on) and whether or not you’ve got a lid.

Most people don’t try to make changes based on their first-run results and most cookbooks never really explain how to make useful adjustments. Predictably, most microwave cookbooks end up in the Last Chance bin at your local Friends of the Library booksale.

It’s a shame, because once you’ve got your timing and so on down, you can repeat it with reliable results.

Over the years I’ve posted basic heat-to-simmer-and-let-sit-to-absorb microwave methods for cooking split peas, chickpeas, lentils and other bulk dried beans. Lentils and split peas always did work out well without needing to soak them first–they tend to be easier to cook quickly by standard stovetop boiling too. Chickpeas work okay if you presoak them or hot-soak in the microwave (heat briefly in water just to cover, let stand 15 minutes or so and let them swell up) before the main cooking, and adding a dash of baking soda to the soak water really helps. Same with gigantes (giant favas)–which I’ve now decided cook better with the skins left on, same as if you were boiling them, and they’re certainly a lot quicker and easier to peel afterward–also more fun.

But some beans just seem to toughen if you don’t presoak overnight or if you microwave them too long. Black beans and kidney beans have given me more trouble than they seem to be worth–and I’m a bit reluctant to post this because it’s fussier than I like to admit even after adjusting the method successfully. Microwaving isn’t supposed to take more time and fuss than straight boiling on a stove, or working with a pressure cooker, if you have and trust yourself with one.

But this is a good illustration of how to use a microwave as a workaround when you don’t, and it shows you how you might think about making adjustments based on what the food is doing or not doing.

I microwave because I want something relatively safe, that doesn’t heat up the kitchen, and that turns itself off when done because, let’s face it, I’d rather be reading or writing than waiting for a pot of water to boil or jumping up at the whistle to avert an explosion. And I want the beans properly cooked and tender in less total microwave time at the least and without having to boil them afterward on the stove. I’ve done that before and I’ll probably do again if it ever cools down enough, but I’d rather not have to. The prior microwaving steps still shorten the stovetop time to maybe half an hour, but really, I’d rather it were all microwave, no fuss (I can dream, can’t I?)

So after a rethink of my previous methods, I’ve made some changes to the way I cook black beans from scratch by microwave. It also works for things like brown rice, steelcut oats, and other tough, uncut, unpeeled whole grains like farro or pearl barley when you’ve forgotten to put them up for soaking overnight, and at least for the rice it’s quicker than the 45 minutes or so of my previous brown rice method–maybe 20-30 minutes for a pound or two of brown rice. For the beans, maybe an hour of time total, with sitting and rechecking. Maybe less if your beans are fresh enough and/or you remembered to soak them overnight first.

Cracking the method

It starts with the water. I had been covering a pound of dried beans (or brown rice) with more than an inch of water and heating it all, or else heating that much water by itself (more than a quart) and then tipping in the rinsed beans to soak for a bit. But since the water molecules are what the microwave heats up first for preference, the more water you have, the longer it takes for the Continue reading

Diabetes meets ethnic foodways in new ADA series

Just in at my library are two new cookbooks from the American Diabetes Association. Indian Cuisine Diabetes Cookbook by May Abraham Fridel (©2017, ADA, Inc.)  and The Italian Diabetes Cookbook by Amy Riolo (©2016, ADA, Inc.)  are written by two food authorities in their respective home cuisines. The books are bright, they’re attractive, the food looks decent and authentic.

But what makes them “diabetes cookbooks”? What have they changed–or not–about the recipes and what was the ADA’s role other than simply publishing them? Above all, how helpful are they to an average diabetes or prediabetes patient?

Both books start out with an explanation of their food traditions and what’s generally healthy about them. Both include a variety of food categories for different meals, from appetizers or chaats to mostly-protein “main” dishes to mixed casserole-type dishes to salads, breads, soups, cooked vegetables, fruits, baked sweets and drinks. The Indian cookbook also includes some useful spice mixes and tips on how to handle them, and the Italian one includes some traditional menu choices and tips on choosing wine.

The recipes are generally very DASH Diet-able with an emphasis on a variety of vegetables, beans, whole grains, low-fat dairy, whole fruits and nuts, along with smaller portions of meat and cheese and less added sugar for desserts.

On a closer read, the adaptations to recipes mainly look like sane portion sizing for starches and sweets, reducing or substituting poly- and monounsaturated fats for some of the saturated fats, cutting down excess sugars in sweets and desserts, adding fruit and vegetables, and substituting almond flour and dried fruits for standard flour and sweeteners. The recipes are adjusted just enough to be low in sodium and saturated fat, reasonable on calories, total carbohydrates and added sugars. The portion sizes listed are smaller than what you’d get at an American restaurant or see on a magazine cover these days but they’re close to the amounts people traditionally serve.

So the nutrition stats are a general improvement compared with most current cookbook-style recipes for equivalent dishes, and it looks like the nutrition guides at the bottom of each recipe are relatively accurate given the ingredients. So far so good. If this was the ADA’s doing, I’m all for it.  But it seems obvious to me that it would be better to trust the ADA reviewers’ understanding of diabetes nutrition than either cookbook author’s.

I was surprised to find that the ADA let each of the authors go her own way on the introductions, and that the health explanations tend to be vague and cultural rather than practical. In the Indian cookbook, Fridel describes ayurvedic dietary principles rather than talking about nutrients. Riolo also veers off into a discussion of which appetizer traditionally goes with which first course and how to choose Italian wines in a way that doesn’t really have anything to do with target carb counts or  exchanges for a meal either.

You can discount or admire these things as you please, but you can’t really learn a lot from them diabetes-wise. They’re not really directed toward helping patients put together balanced, carb-controlled meals from the nutrition stats given with the recipes.

Moreover, the ADA’s particular nutrition stats system lists “carbohydrate exchanges” separately from “starch,” “fruit” “vegetable” and “dairy” exchanges, even though most of the ingredients that fall into those categories contain significant carbohydrates. All of them have to be counted for diabetes management.

It’s not clear why their system differs so much in this regard from the Academy of Nutrition and Dietetics’ standard “Choose Your Foods” exchanges system for carb count approximations. It works okay for figuring out standard servings definitions for the major food groups if you’re following the DASH Diet or USDA/HHS MyPlate plans, but it’s not really in keeping with the way endocrinologists and certified diabetes educators train Type I diabetes patients. It makes carb counting and carb planning for meals more complicated than it has to be. That can’t be a good thing.

Also, simply giving the nutrition and exchanges stats for each recipe as it shows up in the book is not the same as teaching a new patient how to carb count or set up a balanced plate. Most of the dishes are mixtures of carb-containing and noncarb-containing ingredients–casseroles, soups with beans, meat and vegetables, biryanis, meatballs containing breadcrumbs, and so on. Those are some of the most difficult foods to estimate carbs for by eye, and it’s not visually obvious–or discussed in any detail–what the authors and their nutrition consultants at the ADA did to adjust these specific recipes.  In this regard the ADA books are no worse than most “diabetes diet” cookbooks and magazine recipe collections, but they’re also not much clearer.

Beginners really would do better to start with the carb and noncarb foods separated on the plate, at least until they get a feel for what to count and how much food to serve.

What both of these books–and any others in the ADA series–could use is a short, clear explanation for how to work through the nutrition stats they give in each recipe and how to plan a nutritionally balanced meal around that dish to reach a target total amount of carbohydrate. A two-page standard ADA primer with a basic diabetes meal plan diagram, some suggested per-meal carb counts or carb exchanges, a balanced-nutrition plate à la ChooseMyPlate.gov,  examples of where to look in the recipes for serving sizes and how to create a full meal from them, how to add things up for a meal’s total carb, etc., would help a lot. It might also be helpful to point out how to rework the meal plan if someone wants more than the standard serving amount or takes second helpings.

All in all, these two cookbooks aren’t terrible as cookbooks, but they’re not nearly as helpful as they could be as diabetes guides.

Vine and Fig: Charlottesville

fig tree

Charlottesville is my hometown. I grew up there from the age of seven, went to the public schools, was part of the active Jewish community as a kid, a UVA student, a young working adult. After last weekend’s events, I’m still struggling for what to say.

The Jewish recipe for fearlessness and a decent society is a lot different from the “blood and soil”,  “exercise your 2nd Amendment option” and other noxious fantasy slogans of the radical right, and it’s also different from the laissez-faire governmental and police attitudes that led to the violence in Charlottesville.

It’s  this:

“Everyone shall sit under his vine and fig and none shall make them afraid.”

Does it sound less believable than “blood and soil”? Less heroic? Which world would you rather live in?

Vine and fig sounds like a pretty simplistic recipe–only two ingredients, maybe three or four if you squint–vines, figs, sitting in your own garden without being disturbed or threatened.

Some people have confused the Vine and Fig model as passive, cowardly, sheltered, privileged. Not so. Ask anyone who grows grapes–or any food crop– for a living. To take it literally, growing plants for food successfully requires hard work. It takes looking ahead and choosing your actions today to improve your future–will you have plenty or will you have waste and starvation? Will you get to eat? If you forget to water–no crop. Overwater–rot at the roots. Plant at the wrong time of year, no crop. If you don’t transplant seedlings, your plants don’t grow and you get a late crop or none. You sure won’t get wine.

I’ve learned these things the hard way in the microcosm of my own backyard by trying them out.  I think they hold some lessons for society as well.

Everything that happened last weekend was magnified to national and international coverage one way and another. The news has been chewed and rechewed and comes down to the ugly fact that Virginia’s government, its laws and its court system failed all its residents badly, as did the federal judge who accepted the ACLU’s argument that out-of state white hate groups’ claims to first and second amendment rights and the right of free assembly should somehow outweigh the fundamental rights of local residents to be safe in their own community from threats of violence and harassment.

It’s not just the Confederate statues, which were the bald excuse. It’s not just the open-carry laws and the confusion of hate speech with free speech, for which the ACLU has taken one in the eye over the violence in Charlottesville and said they’re not going to continue defending hate groups for that in places like the Bay Area (where they’d have a lot less chance of winning, or is that by the bye?) Those arguments subverted the value of the first and second amendments as civil rights and turned them into excuses too.

It’s the favoritism and the vastly unequal application of the law. By any reasonable definition, the KKK, neo-Nazi and other white hate groups are gangs. They may not be running drugs or prostitution rings, but they’re certainly peddling open violence and amassing guns–plus explosives, plus caustic chemicals, plus plus plus. They’ve done most of their recruiting, paying, supplying and organizing online. It doesn’t sanitize them.

The white hate groups are not secretive about their aims to commit acts of violence and intimidation against minority groups and whole towns. Richard Spencer called on his online followers to harass and threaten a woman in his town in Montana a year or so ago because she’s Jewish. They’re gangs, and they should have been treated like gangs by the police, the city of Charlottesville, and the federal judge who I sincerely hope will have to account for his callousness in the ruling he gave.

Gangs do not get unfettered right of free assembly. They don’t get to amass weapons and carry guns anywhere they feel like and point them at whoever they feel like. They don’t get to throw caustic chemicals at people whose towns they invade or deface people’s property. They don’t get to run people over and  swarm around houses of worship during services, guns in hand.

Regional police and sheriff’s department networks typically collaborate extensively on gang-busting operations, often with state and federal help. Panting to participate–it’s pretty high-profile.

Unless the gangs are white, conservative, Christians, khaki-pant-wearers, perhaps? Unless the targeted victims are not?

Virginia gave the outside white hate groups a free ride and a red carpet, over the objections of Charlottesville residents, the University of Virginia and the city’s municipal government, until something bad enough actually happened. As it was bound to–who the hell couldn’t have predicted that white hate groups carrying guns and torches might actually commit acts of violence they’d been saying they wanted to commit? How else would it add up?

Last weekend, Charlottesville’s Jews were singled out by several of the out-of-town haters on Friday afternoon, before Friday night services and apparently in preparation for the march the next day. Three of them stood just outside the synagogue, sieg-heiling and waving semiautomatic weapons, pointing them at the doors several times. The synagogue had hired an armed guard, something they haven’t done regularly but which is standard for my congregation here in southern California, where Jewish community centers and synagogues have been attacked by gunmen in the past 20 years.

Saturday morning, Congregation Beth Israel had to usher its worshipers out a back exit away from the larger and riotous parade of the white hate groups, who were carrying even more guns openly as they swarmed through the downtown blocks and marched toward the synagogue’s front doors shouting death and destruction to Jews. The police were not visible on the scene. Yes, they were occupied elsewhere with active casualties, especially after Field drove his car into the crowd, but a token presence is one of the more effective tools our local police force lends us in Pasadena for as a deterrent. Even one or two police cars are an indication that the law is taking notice and that arrest is a possibility.

There appeared to be no major collaboration with other towns to send enough police to help handle the demonstrations. No significant restrictions on the permit terms. No other strategies that might have helped Charlottesville create a serious deterrent to violence. The police barriers were sufficient only to protect the rallyers, not the townspeople. That’s a really bad message to send.

If the out-of-state rallyers had been unarmed African Americans, or protesters demonstrating against violations of minority and women’s civil rights by the government, or taking away healthcare benefits, you know the state and federal response would have been a lot different. Protesters and reporters who confronted Republican congressmen or federal appointees earlier this year have been assaulted and arrested for “shouting,” asking questions at town hall meetings, even laughing.

This has been going on ever since–well, for a very long time in a wide variety of excuses and guises.  Open-carry gun laws and a long run of reactionary Republican leadership at the state and federal level have made it a lot worse, though.

I grieve for Heather Heyer and her family, and I’m grateful for hers, and her mother’s, forthright bravery. I grieve for the other local people who were injured by the rallyers last weekend, and I’m grateful for all the people who stepped forward to counter the white hate rally. They don’t deserve to have a bunch of out-of-town louts (or local ones) marching around brandishing guns and torches and harrassing them, using some generally ignored park statues as a poor excuse for the occasion.

However, the specific insult and harm that had already been done to the African American and Jewish communities in Charlottesville has gotten lost or ignored at the national level of op-eds and commentaries, and some of them have actually had the nerve to blame the African American residents and Charlottesville’s deputy mayor for the whole fracas because they dared to object to Confederate statues in their public parks. That’s shabby and fundamentally dishonest.

Last night’s Charlottesville city council meeting was disrupted by residents angry at how badly the city, the police and the mayor failed them. Police arrested three of them for disruption, but the protesters were numerous enough to insist they be released or they wouldn’t let the council meeting continue. The three were released. Mike Signer, the mayor, came in for the loudest blame, and shouted back that he tried, the city council tried, but the federal court made them allow the white hate rallyers in.

It’s true, technically. But they could have done more if they hadn’t been thinking so strictly along legal lines and had used some vine-and-fig strategies while the case was going forward. Continue reading

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