I Eat Green

Guest: Jonathan Bloom Jonathan Bloom is a journalist whose work has appeared in the New York Times, the Washington Post, and the Boston Globe. His book, American Wasteland, looks at how we waste food from farm to fork and examines the impact of our squandering. In his blog, Wasted Food, Jonathan writes about why we waste food, why it matters and what we can do about it. He lives with his wife and son in Chapel Hill, North Carolina. Today's Recipe: Sweet Potato Latkes ½ cup Besan (chick pea flour) or other gluten free flour ¼ t. baking soda 5 Tbs cold water 1 small onion, cut into slivers 1 potato, grated and water squeezed out 1 sweet potato, grated 1 carrot, grated 3 Tbs cilantro ½ t. cumin ¼ t. ground red pepper 1 t. salt Oil for frying In large bowl, make a batter with the chick pea flour, baking soda and water. Then add the rest of the ingredients. Drop by spoonfuls into deep fryer or skillet with hot oil. When brown, remove and drain. *I usually try one first, to adjust spices to taste.