Occupy Food!
Well, it’s officially fall and has been for a few weeks. I think we’ve all been following or at least passively observing the growing Occupy movements which have been steadily sprouting up in other cities after the initial Occupy Wall Street movement began in New York City. I’ve found the process fascinating for a lot of reasons, but one of the aspects that I have really been interested in are the food systems that have sprouted up out of a necessity to feed the people engaged in the actual occupation. The food distribution system at Occupy Wall Street has been of special interest to me as it seems to be highly efficient, organized and still completely decentralized, with none of the hierarchy familiar to a person like me, with a background in the food industry. I’m interested in hearing opinions on how local food, food access and sustainability fit in with the Occupy Movements. Below are a collection of links to articles about the topic that I found interesting. I’m looking forward to hearing opinions.
- Want to Get Fat on Wall Street? Try Protesting
- The Food Movement Must Occupy Wall Street
- Occupy Wall Street: The Food Scandal
- Foodies, Get Thee to Occupy Wall Street
- Occupy Wall Street: Disruption and Leaderless Leadership
In other trading news, it’s fennel season. I wish that I had some, so if you do then feel free to make me an offer. My favorite fennel recipe goes something like this:
4 Medium fennel bulbs, stalks cut off and discarded, a few of the fluffy green dill textured bits saved
1/4 cup olive oil
salt and pepper to taste
Cut fennel bulbs into thin slices and coat with olive oil. Season with salt and pepper and roast in a 375 degree oven until fennel is soft, about 30-45 minutes. Remove from pan and cool for 20-30 minutes. Toss in a bowl with:
juice of two limes (more if you like the tanginess)
1/4 -1/2 cup shaved Parmesan
A small amount of the green tops, minced
More salt and pepper as needed. Makes a delicious fall side dish.
