News Roundup: December 2, 2016

December: Every Day is a #NoDAPL Day of Action

On November 20th the police and National Guard violently attacked peaceful water protectors at Standing Rock. Police used tear gas, rubber bullets, pepper spray, sound grenades, and sprayed them with water cannons in subfreezing conditions, hundreds of people were injured. Read more. 

After a three-year search, South Philly Food Co-op reveals location

After a long search, three years to be exact, the South Philly Food Co-op has finally found a new home.

Its grand reveal came Tuesday night at a party with the co-op's board of directors and around 100 others. South Philadelphians will soon be able to find the member-owned and operated grocery store at 2031 S. Juniper St., near Broad Street and Passyunk and Snyder avenues. Read more.

City seeks buyer for 36 MOVE bombing properties on Osage and Pine

The city has invited developers to bid on 36 controversial properties on the 6200 blocks of Osage and Pine hastily rebuilt following the MOVE bombing in 1985.

A fire began after police dropped a small bomb from a helicopter on a home at 6221 Osage Ave. following a long standoff with members of the black liberation group MOVE, who had barricaded themselves inside. Eleven people, including five children, were killed in the fire that followed the bombing. More than 50 neighboring homes were destroyed. Read more. 

Holiday Cheddar Cheese Ball

Total Time: 15 minutes

Servings: 2 large balls (20 servings)

This festive holiday cheese spread is quick and simple to make and great for entertaining.

Ingredients

• 1 pound cream cheese, softened
• 1 cup cheddar cheese, grated
• 1/4 cup Asiago cheese, grated
• 2 tablespoons red bell pepper, diced
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons garlic, minced
• Salt and freshly ground black pepper

Preparation

1. In a food processor, blend cream cheese until slightly fluffy. Add cheddar, Asiago, and garlic, and pulse until lightly blended.
2. Scoop cheese mixture into a small bowl and add the bell pepper, chives, parsley, and salt and pepper. Mix well.
3. Refrigerate mixture until cold, then form into balls.
4. Roll in extra chives, parsley, or diced bell pepper and allow to come to room temperature before serving.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Donate to Standing Rock at our register

Donate to Standing Rock at our register through Monday, December 19. Mariposa will be matching donations up to a total of $1,000.

Who are we donating to?

We will be sending donations to Sacred Stone Camp.

On April 1st, 2016, tribal citizens of the Standing Rock Lakota Nation and ally Lakota, Nakota, & Dakota citizens, under the group name “Chante tin’sa kinanzi Po” founded a Spirit Camp along the proposed route of the bakken oil pipeline, Dakota Access.

This Spirit Camp is called Iŋyaŋ Wakháŋagapi Othí, translated as Sacred Rock, the original name of the Cannon Ball, ND area (Cannon Ball is located in Sioux County, North Dakota and on the Standing Rock Indian Reservation). The Spirit Camp is dedicated to stopping and raising awareness around the Dakota Access pipeline, including the dangers associated with pipeline spills and the necessity to protect the water resources of the Missouri river.

What will the donations be used for?

While the donations are to be used by Sacred Stone as they see fit, there is an extended supply list, including legal fees and holistic medicinal items, that your donations could be used for.

Why are we donating?

The Dakota Access Pipeline (DAPL) is proposed to transport as much as 570,000 barrels of crude oil per day from the Bakken oil fields in North Dakota crossing the Missouri River twice, through Standing Rock reserve lands and sacred sites, on to South Dakota, Iowa, and Illinois.

The pipeline route threatens sites of historical and cultural significance to many Northern Plains tribes, including the Lakota, Dakota, Mandan, Arikara and Cheyenne, and has violated a series of Federal Regulations sought to protect the environment and Native American tribes.

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“The place where pipeline will cross on the Cannonball is the place where the Mandan [Native American tribe] came into the world after the great flood, it is also a place where the Mandan had their Okipa, or Sundance. Later, this is where Wisespirit and Tatanka Ohitika held sundances. There are numerous old Mandan, Cheyenne, and Arikara villages located in this area and burial sites. This is also where the sacred medicine rock [is located], which tells the future.”

— LaDonna Bravebull Allard (Lakota, Dakota)

“The dangers imposed by the greed of big oil on the people who live along the Missouri river is astounding. When this proposed pipeline breaks, as the vast majority of pipelines do, over half of the drinking water in South Dakota will be affected. How can rubber-stamping this project be good for the people, agriculture, and livestock? It must be stopped. The people of the four bands of Cheyenne River stand with our sister nation in this fight as we are calling on all the Oceti Sakowin or Seven Council Fires to do so with our allies, both native and non native in opposing this pipeline.”

— Joye Braun (Cheyenne River)

#NoDAPL Tweets

Additional Sources

Progress timeline

Sacred Stone donation resources

Federal Violations

Literature

Thanksgiving Leftovers: Wild Rice Soup with Turkey

Perfect for fall weather, simple to make and a delicious way to use up leftover turkey. For a vegetarian version, substitute seitan for the turkey and vegetable stock for the chicken broth.

Ingredients

• 1/2 cup Spanish onion, finely chopped
• 4 tablespoons (1/2 stick) butter
• 1/4 cup flour
• 4 cups chicken stock
• 2 cups cooked wild rice, medium grain
• 1/2 cup carrots, grated
• 1 cup cooked turkey, shredded or chopped
• 1/4 cup almonds, slivered
• 1/2 teaspoon salt
• 1 cup milk or half and half

Preparation

1. In a large saucepan, melt better over medium heat. Saute onion 5-10 minutes, until soft.
2. Add flour and stir, then gradually whisk in stock to prevent lumps.
3. Add wild rice, carrots, turkey, almonds, and salt, and simmer 5 minutes.
4. Add milk or half and half and heat through.

Thanksgiving Leftovers: Turkey Hash

What to do with Thanksgiving meal leftovers? This turkey hash is perfect for any meal of the day. For a vegetarian version, simply skip the turkey or substitute it with veggie leftovers.

Ingredients

• 2 tablespoons vegetable oil
• 1 1⁄2 cups diced roast turkey
• 1 cup diced onion
• 1 cup diced red pepper
• 1 cup diced boiled or roasted potatoes
• 1 cup diced cooked butternut squash
• 1 teaspoon dried sage
• 1 teaspoon garlic powder
• Pinch of cayenne pepper
• 2 tablespoons water
• Salt and pepper to taste

Preparation

In a large skillet, heat the oil over medium-high heat. Sauté the onions and peppers for 6-8 minutes until they begin to soften. Add the spices and sauté for another minute. Add the potatoes, squash and turkey. Adjust the heat under the skillet to very hot. Slightly mash the mixture in the skillet and let it brown for several minutes before stirring. Slightly mash the mixture again, and let sit for another few minutes to continue browning thoroughly. Add the water and scrape the brown bits from the bottom of the pan. Cook another minute until the water is absorbed. Add salt and pepper to taste.

Serving Suggestion

What a great way to use up your Thanksgiving meal leftovers! Serve the hash with fried eggs and smothered with turkey or mushroom gravy. Not a turkey lover? Make a vegetarian version using just leftover veggies.

Vegan mushroom gravy

This gravy complements vegetarian holiday favorites like garlic mashed potatoes or vegan turkey.

Ingredients

• 1/4 cup olive oil, divided
• 3 tablespoons finely diced onion
• 2 tablespoons finely diced carrots
• 2 tablespoons finely diced celery
• 1/2 cup sliced button mushrooms
• 1 3/4 cups vegetable stock
• 1/2 tablespoon tamari
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour

Preparation

1. In a medium saucepan, heat 1 tablespoon olive oil and add onion, carrots and celery. Sauté until softened, then add the mushrooms and sauté until browned. Add the vegetable stock, tamari, rosemary and thyme and bring to a boil.
2. In a small skillet, heat the remaining olive oil and whisk in the flour to form a roux. Add the roux to the stock once it begins to boil and whisk until smooth. Bring to boil, reduce heat and simmer for 10 to 15 minutes or until it reaches desired thickness. Serve immediately.

DIY Herb Butters & Spreads

A softened butter mixed with herbs, spices, and other seasonings, compound butters can quickly and effortlessly add flavor to many dishes.

To try your hand, have ready a small bowl of softened butter. Rinse herbs, then shake dry; gently pat with paper towels. Finely chop, then mix into the butter. A mini food processor can speed things along. You can also use the processor to fully blend a small amount of herb into the butter until it turns a lovely shade of green. 

Store your herb butter in a sealed container and refrigerate to use over the next several days. For larger amounts, roll the butter into a log shape with the help of plastic wrap. Over-wrap in foil, label, and freeze.

Try creating compound butters with different flavor combinations, and experiment with a variety of uses, such as the following:

Spread on sandwiches

Try tarragon/chive butter on a chicken sandwich or a cucumber and watercress tea sandwich for a bridal shower, tea party-style.

Finish roasted or grilled salmon or sautéed shrimp

Dill/parsley butter and a squeeze of lemon will complement seafood for your next dinner with friends.

Toss with pasta

Marjoram/basil butter with a grind of black pepper and plenty of Parmesan will make a nice side dish.

Add to rice pilaf

Cilantro/green onion butter plus some tomato sauce or paste can give rice a Southwestern flair.

Rub under the skin of a chicken, then roast

Chicken is less likely to be overwhelmed by sturdier herbs like thyme and rosemary, so try them in a butter, which will keep the chicken moist and add flavor. You’ll also get delicious pan juices for an accompanying sauce.

Finish vegetables

Most vegetables taste great with a dollop of butter, and the already-incorporated herb is a plus.

For toast and pancakes

Compound butters with spices like cinnamon and nutmeg are great for brunch.

Finish grilled meat

Add butter with blue cheese or smoked paprika to your next cookout.

Turkey Roasting Tips

Roast your turkey to perfection with these turkey roasting tips.

Roasting

1. Remove the giblets from turkey cavities after thawing. Cook separately.
2. Set oven temperature no lower than 325°F.
3. Place turkey or turkey breast on lower rack in a shallow roasting pan.
4. For even cooking, bake stuffing in a separate casserole dish, versus in the bird. Use a food thermometer to check the internal temperature of the stuffing. The center should reach 165°F.
5. If you choose to stuff your turkey, the ingredients can be prepared ahead of time. Separate wet and dry ingredients, and chill wet ingredients (butter/margarine, cooked celery and onions, broth, etc.) until ready to prepare. Mix wet and dry ingredients together just before filling the turkey cavities. Fill the cavities loosely. Cook the turkey immediately. Use a food thermometer to make sure the center of the stuffing reaches 165°F.
6. Whole turkeys should be cooked to 165°F. To check for doneness, insert a food thermometer in the thickest part of the inner thigh without touching the bone.
7. Turkey breasts should be cooked to 165°F. Insert a food thermometer in the thickest part of the breast to check for doneness.
8. Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.

Turkey roasting timetable

Oven times are approximate and will vary. Always use a meat thermometer to ensure the correct internal temperature of 165°F has been reached.

325°F oven temperature

Unstuffed

4–8 lbs → 1.5–2.75 hours
8–12 lbs → 2.75–3 hours
12–14 lbs → 3–3.75 hours
14–18 lbs → 3.75–4.25 hours
18–20 lbs → 4.25–4.5 hours
20–24 lbs → 4.25–5 hours

Stuffed

6–8 lbs → 2.5–3 hours
8–12 lbs → 3–3.5 hours
12–14 lbs → 3.5–4 hours
14–18 lbs → 4–4.25 hours
18–20 lbs → 4.25–4.75 hours
20–24 lbs → 4.75–5.25 hours

Thawing

Thawing in the refrigerator

Keep the turkey wrapped and place it in a pan. Let it stand in the refrigerator roughly 24 hours for each 5 pounds. Large turkeys should stand in refrigerator a maximum of 5 days. The giblets and neck, which are customarily packed in the neck and body cavities of frozen turkeys, may be removed from the bird near the end of the thawing period. If desired, the giblets and neck may be refrigerated and reserved for use in giblet gravy.

Thawing in cold water

Make certain that the turkey is in a leak-proof package or a zipper-seal plastic bag. This prevents bacteria in the surrounding environment from being introduced into the food, and prevents the poultry tissues from absorbing water. Change the cold water every 30 minutes. Approximately 30 minutes per pound of turkey are required for thawing. After thawing in cold water, the turkey should be cooked immediately.

USDA meat and poultry hotline

1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
10:00 a.m. to 4:00 p.m. Eastern time, Monday through Friday
E-mail: mphotline.fsis@usda.gov

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Stuffed Acorn Squash

Tender acorn squash is filled with apple and dried cranberry stuffing for a delectable side or main dish.

Ingredients

• 2 acorn squash, cut in half, seeds removed
• 3 tablespoons unsalted butter
• 3 cups diced yellow onion
• 2 celery stalks, diced
• 3 cups diced apple, cored and seeds removed (about 2 large apples)
• 1/2 cup dried cranberries
• 2 tablespoons maple syrup
• 1⁄3 cup water
• 1/2 teaspoon cinnamon
• Pinch each of salt and black pepper

Preparation

1. Preheat oven to 375°F. Place acorn squash halves face down on a rimmed sheet pan or baking dish and add 1/2 inch of water to the pan. Bake squash for 40 minutes.
2. While the squash is baking, heat the butter in a saucepan over medium heat. Add the onion and celery and sauté for 5 to 10 minutes until soft. Add the apples, cranberries, maple syrup, water and cinnamon; stir well and cook another 5 to 10 minutes until the apples begin to soften. Season with salt and pepper. Remove from heat.
3. After the squash has baked for 40 minutes, remove from the oven, turn them cut side up, and fill each with the apple stuffing. Place back into the oven and bake another 15 to 20 minutes until the squash is tender. Serve warm.

Serving Suggestion

Slice the stuffed squash halves into wedges to serve as a side with ham, turkey or chicken, or serve each half as a vegetarian entrée.

Kabocha Squash Soup

Total Time: 45 minutes. Servings: 4-6

Earthy, Indian spices add delicious warmth and depth to this rich squash soup.

Ingredients

• 1 medium kabocha squash
• 2 tablespoons olive oil
• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 jalapeno, seeded and minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garam masala
• 3 cups vegetable broth
• 1 cup unsweetened coconut milk
• Salt and black pepper to taste
• 1 lime, cut into wedges

Preparation

1. Heat oven to 375°F. Carefully cut squash into halves or quarters; remove the seeds, drizzle cut sides with olive oil and bake 30 to 40 minutes or until very tender. Scrape the flesh into a bowl and discard the skin. Roughly chop the squash.
2. In a large soup pot, heat the coconut oil over medium-high heat. Sauté the onion for 6 to 8 minutes until soft. Add the garlic, ginger and jalapeño and cook another 2 minutes, stirring frequently. Add the spices and stir for one minute. Add broth, coconut milk and squash and bring the soup just to a boil. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper. Serve with lime wedges.

Serving Suggestion

This winter soup warms you up with its subtle Indian-influenced flavors. You can use any dense, slightly sweet winter squash, like butternut or Hubbard, if kabocha is not available. Serve over brown rice for a heartier dish.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop