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Ethical Eating Series

The Joy of Cooking and Eating Ethically--Many of us grew up not thinking much about the food we eat, where it came from, how it got to our plates, and least of all what impact our diets and food choices had on others or the rest of the planet. Few people considered food an ethical issue or even a political one. For decades, the country has been obsessed only with the economics of food: the cheaper the better. We dished out some charity to the poor and hungry, but that was largely the extent of any moral reflection on food issues.

Times have changed. Our industrial food system has morphed into an international enterprise that demands our attention and may even require us to question some of the core philosophies of our food culture. With this four-part series, we will explore the moral dimensions of our complex food system as we review the realities of production and processing for people working within the system, animals and the environment. The presentations and discussions are designed to help us reconsider our food choices and eating habits to better reflect our humanist values.

Guest presenters include S.K. Piper, Midwest Fellow and Educator for Bon Appetit Management Co. Foundation and Dallas Rising, Program Director for the Animal Rights Coalition with contributions from the Ethical Eating Taskforce.

Sept. 26th—Food Democracy: Social Justice and Public Health
Oct. 10th –Food and Environmental Sustainability
Oct. 24th—The Ethical Case for Veganism
Nov. 7th—The Joy of Cooking and Eating Ethically
(The presentation on Nov. 7th will be preceded by a light buffet supper sampling alternatives to meat and dairy based meals. 6:00-6:45pm, Cost $7/person)

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  • A former member
    A former member

    November 8, 2012

  • Audrey K.

    Vegan Orange Molasses Muffins

    1 orange (seedless is best)
    1/3 cup orange juice
    1/4 cup oil
    3/4 cup molasses
    1 tablespoon cornstarch
    1 cup unbleached white flour
    ½ cup whole wheat flour
    ½ cup oat flour
    2 tablespoons sugar
    1 teaspoon baking powder
    1 teaspoon baking soda Directions: 1) Preheat oven to 400°F. Line muffin cups with unbleached chlorine-free liners.
    2) Wash and quarter orange. Chop in food processor or blender. Mix wet ingredients together.
    3) Mix dry ingredients together and add to wet mixture. Stir until just moistened.
    4) Fill muffin cups 2/3 full.
    5) Bake for 15-18 minutes.

    November 8, 2012

  • Audrey K.

    Roasted Butternut Squash and Lentils (serves 4)

    1 cup lentils (French is supposedly tastier, green is fine)
    1 lb. butternut squash, peeled and cut into half-inch cubes
    1 large onion, cut in small chunks
    4 Tblsp. olive oil, divided
    2 Tblsp. mustard
    1 Tblsp. red wine vinegar
    1 tsp. honey or sugar
    ½ tsp. salt
    Freshly ground pepper, to taste
    ½ cup chopped walnuts

    Preheat oven to 400 degrees. In large pot, bring the lentils with enough water to cover by 2” to a boil. Simmer until just tender, 18-20 minutes. Drain and return to the pot. Cover and keep warm.

    Toss the peeled and cubed squash in 1Tblsp. oil. Roast on a rimmed baking sheet until tender, about 15 minutes. Toss the onion in olive oil and roast on separate sheet until tender, about 10 minutes.

    Whisk together the mustard, vinegar, honey/sugar, 3 Tblsp. oil. Gently toss with squash, onions and lentils. Season with salt and pepper. Sprinkle with walnuts.

    November 8, 2012

  • Audrey K.

    Cranberry Spinach Salad INGREDIENTS:
    3/4 cup almonds, blanched and slivered
    1 pound spinach, rinsed and torn into bite
    -size pieces
    1 cup dried cranberries
    2 tablespoons toasted sesame seeds
    1 tablespoon poppy seeds 1/2 cup white sugar
    2 teaspoons minced onion
    1/4 teaspoon paprika
    1/4 cup white wine vinegar
    1/4 cup cider vinegar
    1/2 cup vegetable oil

    DIRECTIONS:
    1. In a medium saucepan, stir almonds until lightly toasted. Remove from heat, and let cool.
    2. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
    3 In a large bowl, combine the spinach with the toasted almonds and cranberries.

    November 8, 2012

  • Audrey K.

    Beet and Apple Salad (serves 6)

    Toss with juice of 1 lemon
    2 apples, thinly sliced
    4 stalks celery, thinly sliced

    Add and toss
    1 large beet (or 2 small)—peeled and sliced into matchsticks (golden and/or red beets)
    1 tsp. sugar

    Add and toss
    3 Tblsp. olive oil
    Salt and pepper to taste

    Let stand at least 10 minutes before serving.

    Opt. sprinkle with 3-4 Tbls. of chopped walnuts

    November 8, 2012

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