Lee Jennings and Food Ethics

Penn State's Rock Ethics Institute

St. Francis is blessed with scholars like Lee Jennings.  When asked to share the story behind his recipe for Vegan Carnitas Tacos Lee explained, "I was learning about ICE raids on poultry processing facilities in Mississippi last summer and I was thinking about working conditions at a poultry processing plant and how desperate somebody would have to be to work that kind of job. So I decided to respond by becoming a vegetarian. Not because I am against eating meat but because I don't want to support an industry that mistreats workers so flagrantly."

https://thehill.com/latino/456566-immigration-agents-arrest-680-mississippi-food-processing-facilities

Susan and Lee Jennings
Sermons aren't the only things that raise our moral consciousness.  Lee's rationale prompted a search on the ethics behind our food choices.

The Food Ethics Council https://www.foodethicscouncil.org/ explains:

"We all make regular ethical decisions about our food but what does the term ‘food ethics’ mean? Many people take ‘ethical’ to mean ‘the right kind of food’ but food ethics is broader, it’s about the principles that dictate what counts as acceptable treatment of others in relation to food – from the humane treatment of farm animals to looking after the environment, from human health to fair treatment of people working in the food system."

Decision Matrix of The Food Ethics Council

Recipe inspired by https://thewanderlustkitchen.com/vegan-carnitas-tacos/

 Vegan Carnitas Tacos

Ingredients:
  • 8 Tbs olive oil
  • 1 medium yellow onion, chopped
  • 1 14 oz jar whole hearts of palm, chopped
  • 1 6 oz pkg soy chorizo (HEB), alternately 1 can cooked lentils
  • 1 tsp lime juice
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • 12 corn tortillas
(Optional toppings: crumbled fresh Mexican cheese, cottage cheese, shredded red cabbage, pickled jalapenos, avocado slices, chopped cilantro)

Instructions

In a large skillet, heat approx. 4 tbs olive oil. Add onion and cook until caramelization begins, about 5 min. Remove onions from skillet and set aside.

Add an additional 4 tbs olive oil. Add hearts of palm and cook until caramelization begins, about 5 min.

Add soy chorizo, cooked onions, lime juice, chili powder, and ground cumin. Mix thoroughly and serve warm over tortillas. Garnish with desire toppings.



Comments

Post a Comment

Popular posts from this blog

"Whoever Comes to Me Shall Not Hunger"

Image
  In response to the COVID-19 outbreak and declaration of a national emergency our priest, The Rev. Lacy Largent shared a notice from our bishop, The Rt. Rev. Andrew Doyle.  Beginning on  March 15, 2020, Mother Lacy, Miguel Sousa, our music director, and several choir members would remain on the job and utilize an online format.  Other parishioners would worship from home. The Book of Common Prayer describes The Holy Eucharist as a sacrament, "An outward and visible sign of an inward and spiritual grace."  Regarding Communion our prayer book states, "The benefits we receive are the forgiveness of sins, the strengthening of our union with Christ and with one another...."  We grieve our inability to continue this sacred tradition.  #txgingerbreadwoman We also miss visiting with friends and welcoming newcomers at coffee hour,  our monthly potluck, and small group dinners, but recognize these hardships are small when compared to the physical, ment
Read more

Our Ginger Bread Woman

Image
Gifted and talented are the words that come to mind when Gigi Greene's name is mentioned.  She's a skilled performer and sings, dances and acts.  She's also a professional baker.  We turn cartwheels when Gigi signs up to host coffee hour after church on Sundays. Gigi’s Famous, Award-Winning Triple Ginger Cookies I have been making this recipe for at least 25 years. Around 20 years ago, I entered them in a very small local contest, in which I won first place, so I’ve called them “award-winning” ever since! I make them every year at the holidays, and have ramped up production over the years from a few dozen to 10 dozen to 40 dozen, and more… Finally, I started selling them, since I was making them in commercial quantities anyway. I have always been happy to share the recipe. Here I have noted the specific brands I use so that I have consistent results, but they may not be available everywhere. One other “extra” thing I do is that I have an old coffee gr
Read more

From Geri Moore's Family and Friends

Image
Do you have a friend who has an eye for detail and can make any ensemble look good?  That's Geri Moore, our fashionista.  It's always a treat to see how she coordinates layers and accessories.  She's also a good cook.  These old classics are perfect for your next potluck.  Ham Rolls and Cheese Sauce (From Geri's mom, circa 1947) Biscuit Dough 1 cup ground ham Roll dough 1/4" thick Spread ham to cover the dough Roll up and slice 1" slices Bake at 450° about 15 minutes, or until brown Cheese Sauce Melt 2 T butter Blend in 2 T flour and 1/2 t salt Stir well Add 2 c milk, slowly stirring until thick Add 1/2 c grated cheese and stir until melted. Lime Salad (From her grandmother's church cookbook, circa 1955) Dissolve lime Jell-O in 2 cups of boiling water. Add 1 small can of crushed pineapple and 1 package Philidelphia cream cheese. Add 1 cup of pecans and halved cherries. Chill. Apricot
Read more