Our 17th potluck

... at Linda and John's house this time, where we were surrounded by many eye-catching examples of Linda's expert weaving. We spoke of many things. Lucy noted how good it felt to take time to focus on simple food with appreciation. Our Athabascan and Cherokee visitors took up the theme, telling us of a time when people cared for the land and treated the plants and animals that fed them with great respect and honor. It was a reminder both that a vegan diet is not possible in some times and places (Athabascan lands are north of the Arctic Circle!) and that the world has changed drastically. We've gone from a time when animals living free were understood to be giving themselves to hunters in response to prayers to a time when captive animals are subjected to institutionalized cruelty and mass slaughter in a system that destroys the surrounding environment. In our time, honoring these animals and caring for the land means putting an end to factory farming-----which gets us back to the kitchen, fixing plant based dishes.

Several of us spoke of lessons learned from our mothers in the kitchen; Hannah is finding health benefits from ayurvedic cooking; Linda was back from Thailand where she and John attended the Thai Farm Cooking School; Margaret told of growing up on a farm during the Great Depression, aware that food was scarce and grateful to have enough to share. Linda recommended Joel Fuhrman's "nutritarian" books, Denis remarked on the new flavors that came with going vegan, and Evan looked forward to planting his first veggie garden. The theme of gratitude and appreciation linked us all together. It was a wide-ranging conversation, enjoyed along with much good food.

Here are the first of the recipes from the potluck, Hannah's delicious ayurvedic Mung Bean Stew:
Mung Bean Stew

and Mary's memorable Tomato and Wild Rice Soup: Tomato and Wild Rice Soup
Mary says:
I DOUBLED this recipe for Sunday, as one can always freeze any that's left. It seems to hold up well. One could add a dollop of yogurt on top + a sprig of basil if serving it in bowls rather than having people serve themselves from the stove!

I'll end with this kind note from our new Swedish friend whom we welcomed last week:
Dear friends! What a warm welcome I got. Looking forward to share mindful cooking with you all. Smiles Kerstin

Imagining smiles all around--- 115 of us!
Happy cooking,
Eve