Wish you were here

... share it with all of you, but the best we can do is send you the recipes. Here is the first one, Sarah's colorful Confetti Quinoa Salad with a kick:
Confetti Quinoa Salad

The tradition that has evolved at our potlucks is to go around the circle and give everyone a chance to say "whatever is on your mind about food." This takes us all over the place,--- from gratitude to the green plants for turning sunlight into food-----to our cooking habits (Sarah goes for simplicity, mostly rice and veggies; Cindy loves to flip through cookbooks, choosing new recipes and making a plan for the week)-----to the healing properties of raw food----to Joel Fuhrman's book"Eat For Health" and Whole Foods Market's new position of Healthy Eating Specialist and labeling of healthy foods-------to the pros and cons of vegetable oils-------to the need to ask questions and take responsibility for one's own health. Phyllis voiced concerns about GMOs and the problem of finding variety when cooking for one. Jill passed around the book, "Mindful Eating" by Jan Chozen Bays and told us about the Voluntary Simplicity course she took with NWEI. When we spoke of coconuts, Joe told us of a last-ditch treatment for cholera in the Phillipines 40 years ago: coconut milk straight from the coconut, used as an IV. From there we got to talking about the recent typhoon in that region and our concern for everyone there and for our whole planet as climate change hits home. If there was a theme to our conversation, I would say it was expressed in Margaret's observation that food connects people. Breaking bread together builds relationship, making us all aware of our common hopes for health and well-being for ourselves, each other, and our world.

We made a plan for next year's potlucks, one for each season. We chose the fourth Sunday, starting in February----so February 23--- May 25--- August 24 (maybe a picnic in a park)--- November 23 (open to fine tuning if it's too close to Thanksgiving). Anyone who will be in the area is invited!

I heard from a couple of you since my last email. Lara in Ashland was happy to see John's Texas chili recipe:
Hi, Eve! Another yummy looking recipe from you that I am going to try. Chili sounds really good for the weather!! Thanks so much for your continuation in the vegan recipe world!! Love, Lara

That reminds me----the Texas chili recipe needs a photo---- I hope whoever makes it next will take a snapshot and send it in.

Betsy in California joined our potluck in spirit:
Always good to hear from you and thanks for mentioning the articles I sent.
Do you have a Veggie Grill in Portland? Having eaten at a vegan cafe on Wed. and another new all purpose cafe in Ventura yesterday, I would say hands down Veggie Grill is the best. I've eaten there 3 times now while down in Irvine and they are spreading their wings far and wide having just opened a new grill in Westlake village near Thousand Oaks. Anyway, give them a try if one is nearby and let me know what you think.
I will attend your potluck via virtual reality. betsy

I'll end by telling you that yesterday Denis and I took the factory tour at Bob's Red Mill. We learned a lot: it's a worker-owned company---they constantly test their products for quality----they grind the grains at low speed to keep from heating them (this preserves enzymes)----they inspect the fields where the grains are grown----and have always used non-GMO grains. Now they are investing in equipment to test for GMOs that may have blown into the fields from elsewhere and will soon have non-GMO labels on all their products. It's a truly principled company and the group spirit among the employees is palpable!

We've become Bob's Red Mill enthusiasts!----and I'm remembering a funny bit of history: in the first few days of our mindful cooking website, Joe (under a pseudonym) posted a comment about Bob's Red Mill that was so enthusiastic I thought it was advertising and worried that we had been hit with spam. He has never let me forget that. Now I wish I could find that comment and post it again. If it doesn't turn up, I may have to write a similarly glowing report myself.

Happy cooking,
Eve