Greetings Camaradas y Camarados,
I am now in Oklahoma on my way to Anchorage, Alaska.
That's right, Comrade Castro and I are going to Out North in Anchorage, Alaska. We are very excited to bring the revolution to hopefully remind people of the revolutionary spirit of the farm co-ops of Palmer and that just because Senator Ted Stevens has proclaimed himself Senator for Life, doesn't mean the region needs to destroy habitats for oil for its life.
Now that you know about that, there's something I want to warn you about: botulism.
That's right. A recent article
Cans linked to botulism tells people about a recent botulism scare at a factory and how that affect certain cans of beans, and other products made at the factory.
Now I know the proletariat needs canned food because of big families or to have food for a rainy day or in case of emergency. But do you know where your cans come from?
Read the list of foods on the watch list. Sometimes factories can be making the same food, but putting a different label. We must become conscious about where our cans come from.
So...I ask you to join me to be conscious about your cans, and place your house on a can moratorium. Buy no canned food for a few days, read where your cans come from, and then make sure you are a conscious can consumer.
While you are doing this, I have prepared a special recipe: Chili Sin Lata (chili without can). Because I noticed many of the products on the list were chili, I decided to make my own
sin lata.
Chili Sin Lata2 medium onions (1 yellow and 1 red. or 1 white and 1 red. Play, keep things diverse)
2 cloves garlic, minced
1 jalapeño (with seeds, depending how much flavor you can handle)
2 tbsp canola oil
6 tomatoes, chopped
1 box of tomato sauce
1 cup of vegetable broth (only get in the box)
¾ c. ground cumin
½ tsp. chili powder
½ cup of celery
½ tsp. chile de arbol
¾ tsp sea salt or kosher salt will do
2 cups kidney beans, cooked
2 cups pinto beans cooked
keep cooking liquid for this recipe
Variation:
add ground free range meat of your choice, but only if you have asked the animals permission first. Asking it's spirit is ok, too.
I always soak my beans overnight. This way, I commit myself to making this dish. This Chili requires preparation and time. It counters the canned food culture by saying “take time, prepare me. “
When you soak the beans, make sure to put a palm (from lifeline to loveline) of salt.
Afterwards, prepare the beans. Place the beans in a pot. Put jalapeños in the pot. Simmer until cooked. I use a dutch oven. This way I can prepare the beans in the morning, and pass out leaflets on saving the environment or stopping on dependence on oil and corn, and then come back and have the beans ready. Drain the fluid into a bowl.
Sauté the onion and garlic in a pan until the onion change color or become translucent. Add the mushrooms, sautee a bit. Add tomatoes, a bit of the tomato sauce, spices , broth, simmer for 20-30 minutes, stirring frequently. This would be a good time to tell you comrades about your day, call a friend and invite them over for dinner. Never eat alone if you don’t have to. Friends don’t let friends eat alone.
Add the mix to the beans, add some bean liquid, if chili is too thick. Add serve with tortillas, or bread. This would be a good time to ask your friend if they know about the botulism problem and that you use no cans to create your meal. Viva la Chef!
in solidarity,
Mero Cocinero Karimi
Labels: cans botulism chili lifeline consciousness
