General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Senegal Stew with Millet Recipe

	Category	Stew Recipes
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Ingredients And Procedures

2 tb Vegetable oil

2 c Cabbage,coarsely chopped

1 c Onion,chopped

2 x Garlic cloves,minced

1/4 ts Ground red pepper

1/2 ts Curry powder

1/4 ts Thyme

14 1/2 oz Tomatoes,whole,peeled(can)

1 c Vegetable broth

2 tb Peanut butter,smooth

2 c Sweet potato,cubed

1 1/2 c Rutabaga,cubed

1 c Carrots,sliced in 1/2"pieces

1 c Chickpeas,cooked

2 c Millet,cooked

In a 3-qt saucepan, heat the oil over medium-high heat. Add the cabbage,onion,and garlic and cook, stirring until the cabbage is softened. Stir in the red pepper, curry powder and thyme. Stir in the tomatoes, breaking them up with the back of the spoon. Add the broth and peanut butter and stir until completely smooth. Add the potato, rutabaga, carrot and chickpeas. Bring to a boil, reduce the heat and simmer, uncovered, 35 minutes. Serve over millet. ~--

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<h1>Senegal Stew with Millet</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 tb Vegetable oil <P>2 c Cabbage,coarsely chopped <P>1 c Onion,chopped <P>2 x Garlic cloves,minced <P>1/4 ts Ground red pepper <P>1/2 ts Curry powder <P>1/4 ts Thyme <P>14 1/2 oz Tomatoes,whole,peeled(can) <P>1 c Vegetable broth <P>2 tb Peanut butter,smooth <P>2 c Sweet potato,cubed <P>1 1/2 c Rutabaga,cubed <P>1 c Carrots,sliced in 1/2"pieces <P>1 c Chickpeas,cooked <P>2 c Millet,cooked <P>In a 3-qt saucepan, heat the oil over medium-high heat. Add the cabbage,onion,and garlic and cook, stirring until the cabbage is softened. Stir in the red pepper, curry powder and thyme. Stir in the tomatoes, breaking them up with the back of the spoon. Add the broth and peanut butter and stir until completely smooth. Add the potato, rutabaga, carrot and chickpeas. Bring to a boil, reduce the heat and simmer, uncovered, 35 minutes. Serve over millet. ~-- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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