While I have your attention, I would like to start today’s post by saying that, while I don’t post much on this page about social or political issues, food is, in and of itself, a political issue. Food security is tightly wound with our societal responses to race and socio-economics. When we are sitting in positions of privilege, we need to consider how food insecurity threatens the lives and wellbeing of others in very real ways. While this can occur for individuals of all races, there are disproportionate effects on some. Access to fresh, healthy, and adequate food is a basic human right.
To read more about this, check out this backgrounder from Food First and all of the work they have been doing related to the food movement and food justice. To learn more about ways you can help combat food insecurity, organizations like Food First, Feeding America, Food Not Bombs, and local food banks and food security funds offer much good information.
And now, if you dropped by only for a recipe:
Asparagus with Peanut Sauce
Ingredients
1 lb. asparagus (thinner is better)
1 TBSP olive oil
sea salt
1 TBSP sesame oil
4 garlic cloves, minced (or 1 TBSP jarred minced garlic)
1 tsp of ginger, minced (or 1.5 tsp of jarred minced ginger)
1/2 cup creamy peanut butter
1 TBSP soy sauce (use wheat-free tamari for gluten-free)
1/2 tsp hot chili oil (if desired)
water
Process
Remove and discard bottom inch or two of each asparagus stalk. Place asparagus in iced water and swish to clean. Repeat until no more sand comes from the stalks.
Drizzle asparagus with olive oil, and sprinkle with minced garlic and sea salt. Toss or turn so that all stalks are completely covered with oil, and then spread out on a baking sheet.
Roast at 450, stirring/flipping asparagus occasionally, until it starts to brown (about 15 min for thin stalks).
Mix remaining ingredients well, and add enough water so that it becomes spreadable/pourable (I added about 3 Tbsp here and could have added more). Place asparagus on serving dish and drizzle or spread with sauce.
