Energy, Food, & Water


Phoenix Public Market Place
Energy, Food, & Water
Written by {ga=Admin}   
Monday, 06 June 2011 01:06

The Phoenix Public Market, a program of Community Food Connections, a 501c3 non-profit organization. The Market marks the spot where community revitalization, economic development and a showcase for local small-scale agriculture and local artists and crafters intersect in the heart of the city.

SOURCE: http://foodconnect.org/phxmarket/

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In Punjab, The Tandoor is a Social Institution
Energy, Food, & Water
Written by Devaki Das   
Thursday, 01 April 2010 16:20

If You Cook It (Chicken Kababs), Friends and Family Will Come

The communal table.

What determines the richness of the quality of one’s life?

Quite simply, the quality of human interaction.

Something magical can occur when people come together spontaneously, whether it’s something as simple as a ‘hello’, children playing in the street or people sitting on their front porches and interacting with one another.

It is such activities that make spaces in cities and residential areas meaningful and attractive and when they occur in combination, feed off each other. This enlivens our sense of belonging and community.

“First life, then spaces, then buildings — the other way around never works,” said Jan Gehl, urban designer.

Here in the U.S. and across the globe, at a time when so many of us are burdened with difficulties, financial woes and our concerns if anything grows deeper, perhaps we must look into our past to find guidelines for the future.

The answer to our problems isn’t in isolation but in outreach; instead of concentrating on what divides us, it’s time to focus on what unites us. Instead of concentrating on how we are individualistic and separate, we should focus on the thread that connects us. Now more than ever, if we are to survive, nay live, we must understand that we as a people are part of a larger context, connected to one another.

In the villages on Punjab, the tandoor, or barbeque, is much more than just a kitchen equipment — it is a social institution. A communal tandoor dug in the ground is a meeting place for rural women folk similar to a village well. Here, gossip is shared, friendships reinforced, business conducted and marriages founded. It is common practice that the women would bring the ‘atta’ flour to the tandoor and knead their bread together to create tandoori rotis or naans for the evening meals while men would handle and prepare the marinated meats cooking them in the tandoor.

Perhaps like the communal tandoors in Punjab, the grill in the back yard needs to move into the front yard and our table should welcome not only family but neighbors too; and our hearts need to open to invite others into our lives so we may share, comfort and grow together. What better way to do this than when we break bread!

The recipe that follows is a hallmark of tandoori cooking from Punjab - HARIYALI TANGDI KABAB. A direct translation of this dish is leg (chicken) kababs in an abundance of greens and herbs. Quite honestly, there is no better explanation.

Though this recipe uses a cheaper cut of meat, the traditional method of marinating the meat in yogurt, herbs and spices renders a dish that is succulent, moist and mouth-wateringly delicious.

I hope that as you sit at the dinner table to enjoy this meal, you share it with your family, a friend, a neighbor and those who may one day join your circle of friends!

Recipe for Tandoori grilled chicken legs marinated in a blend of yogurt, herbs and spices {hariyali tangdi kabab}

Shopping List - Serves 4
4-6 (large family pack) chicken leg quarters
1/2 cup plain yogurt
3 garlic cloves
1” piece fresh ginger root
1 cup baby spinach leaves
1 segment green bell pepper
1/4 cup mint
2 green chilies
2 tsp salt
1/2 tsp red chilly powder
3/4 tsp garam masala
2 tbs lemon juice

Preparation
Marinade - In a mini chopper, add the yogurt, mint leaves, roughly chopped ginger, garlic cloves, baby spinach leaves, green bell pepper, lemon juice, bird green chilies, salt, red chilly powder and garam masala powder. Blend to a fine paste, adding no additional liquid.

Chicken: Use fresh or defrosted chicken leg quarters. Remove skin and cut away excess fat. Using a sharp knife, make diagonal slashes on the thigh and drumstick on both sides.

Place the chicken in a large non-metallic dish or a zip lock bag. Pour the marinade over the chicken. Rub thoroughly so the chicken is completed coated with the marinade.

Cover and set aside for a minimum of four hours or refrigerate up to 24 hours.

Cooking Method
A half hour before serving, fire up the grill or broiler.
Gas grill or charcoal grill: Oil the grill grate as needed. Heat grill on medium/high heat. Using ‘direct’ grilling method, cook the legs for about 10 minutes on each side.
Broiler: If using a baking stone, heat the stone for at least 10 minutes in the preheated broiler till very hot. Spray the baking stone or broiler pan with some non-stick baking spray. Place the chicken legs on the baking stone a broiler pan in a single layer. Broil for 12 minutes. Brush the legs with some melted butter or ghee and turn over to the other side.
Cook for another 12 minutes or until both sides are a delicious brown.
Remove to a platter and rest for about 10 minutes.

Enjoy with Kachumbar which is salad of red onions, tomatoes, lime and cilantro !

Kachumbar
1 red onion, thinly sliced
1 large tomato
1/4 cup fresh chopped cilantro leaves
juice of 1/2 a lime
1/4 tsp salt
1/4 tsp red chilly powder
Mix together. Taste and adjust seasonings. Serve with Hariyali Tangdi kabab

With special thanks to Shamit Das and Lena Matheos for their critique.

www.weavethousandflavors.com

Story By Devaki Das


Julia Who? Meet Devaki!

Devaki Das’ journey is one that began in India, winding its way through Australia, making life changing stops along the way in Singapore and now resting in USA.

She received her Bachelor’s degree in architecture and her Master’s degree in urban development and design in Sydney Australia. Her career took her to the shores of Singapore where she met her husband Shamit. She spent the last 14 years working in architecture and construction.

She took her first steps in the kitchen at age of nine and at 14 had published her first cook book on Gujarati cooking — Gujarat Nu Jaman, in India.

Her love for food and passion for cooking followed her seamlessly through the years. In her new role, she writes a food blog, Weave a Thousand Flavors where she chronicles her stories about food and life in delicious detail.

She is a mother of two lovely little boys and a rambunctious golden retriever, doting wife, fantastic cook and describes herself as a somewhat imperfect soul.

Join her as she cooks, muses and writes with abandon at weavethousandflavors.com

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Mainstreaming Solar Technology
Energy, Food, & Water
Written by Lynn Paige   
Wednesday, 24 March 2010 04:55
Three years ago I purchased a solar electric system for my 2,000 square foot home in Phoenix.

There was not the grand 30% tax credit of the cost of the system that is available today. There was,
however, a utility rebate I took advantage of that paid for about 35% of the cost of my system.
So here I was, left with about $15,000 left to pay on the system. I got a loan for that amount
leaving nothing out of pocket for me to pay. That was a big "gulp", but what the hey, I felt
good about my decision and my payments were the same as I had been paying my utility company.

The other day I was realizing as I made that last payment, I own a power generation plant on top
of my home that will produce all the energy I need for the next 40 years, at no cost to me. No matter
how much the utility decides to raise rates, as they must do to survive, my cost is fixed for my lifetime.

I felt an independence that was palpable. I felt that my decision to install this sytem was really
having an impact on the world. Maybe in a small way, but the world. It really hit me.

I own a solar company so it was not a big challenge for me to make this decision. I began to think
of our customers and why, or how, they may make this decision. I have come up with all types of
'selling propositions' in our company, however, I had not realized the deep rooted sense of pride
that is felt by contributing to the world in this manner. My little part of making our country a little
bit less dependant on the oil that has caused us to lose our way in so many areas.

Three years was going to pass one way or the other. I have been contributing to make the world a
better place one kilowatt hour at a time.

I control my energy and financial future.

I'm proud.

Lynn Paige, CEO
PerfectPower, Inc.
Mainstreaming Solar Technology
20601 N. 19th Ave. #150
Phoenix AZ  85027
              623-581-1700         623-581-1700
              623-385-7340         623-385-7340 direct
www.perfectpowernetwork.com
ROC# 209964 and 209965

 

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