This episode we talk to my friend Anne Portman. Anne is working in an ecofeminist framework, and we discuss what that term means as well as what insights ecofeminism has about food sovereignty, our relationships with animals we might eat, and what it means to think of ourselves as things that can be eaten.
Show Notes
The Cookies:
(From Cookie Craft by Valerie Peterson and Janice Fryer)
3 cups all purpose flour
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg
2 teaspoons vanilla (or 1 teaspoon vanilla + zest of 1 lemon)
The Icing:
1 lb bag confectioner’s sugar
6 tablespoons water
2 tablespoons lemon juice
Beat with a mixer, a lot, until desired consistency
For piping, put a small amount of icing into snack-size plastic bags. Add a small amount of food color and squeeze (carefully) to mix. To pipe, cut a very small hole in the corner of the bag.
For spreading icing, put in small cups or bowls, mix in color. Use knifes or toothpicks to decorate.
Use the icing before it gets too hard.
Be creative, have fun, and eat your mistakes!"
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Galina Kallio on Regenerative Agriculture
Clement Loo on Just Sustainability and Engaged Scholarship
Jennifer Molidor on Just Food Systems and Sustainable Agriculture
Shanti Chu on Identity and Food
Tony Chackal on Supper Clubs
Ilana Braverman on the Better Food Foundation
Keith McHenry on Food Not Bombs
Christopher Carter on The Spirit of Soul Food
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Paul Thompson on The Future of Farming
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