A Celebration of Food and Food Sustainability Projects

Author: Greg Dixon (Page 1 of 2)

Transform Your Health & Save Our Planet ~ Marie Forleo Talks with Dr. Mark Hyman

Marie Forleo spoke with Dr. Mark Hyman about many of the challenges than threats to our health and the planet caused by what we eat and how we approach food production.

The good news is, the world can fix our health and climate issues with doable changes to the way we produce and consume food.

This is one of the most insightful and important discussions of these topics that I have ever heard.

Dr. Mark Hyman has free videos of solutions and free resources at https://foodfixbook.com/


How to Save Our Health,
Our Economy, Our Communities, and
Our Planet—One Bite at a Time

Read Foodtank’s Roundup of 24 Organizations Finding Food Justice

Foodtank released an article describing 24 organizations around the world tackling the issues of Food Justice.

Image from Foodtank Article

Here are the 24 organizations:

  1. Agriculture Justice Project (AJP), United States and Canada
  2. Alliance for Food Sovereignty in AfricaAfrica
  3. Australia Food Sovereignty Alliance (AFSA), Australia
  4. Bangladesh Resource Center for Indigenous Knowledge (BARCIK), Bangladesh
  5. Bread for the City (BFC), United States
  6. Brooklyn Movement Center (BMC), United States
  7. Cooperative Food Empowerment Directive (CoFed), United States and Canada
  8. Diyalo FoundationNepal
  9. Food FirstUnited States
  10. Front Line FarmingUnited States
  11. Harlem GrownUnited States
  12. HEAL Food AllianceUnited States
  13. Institute for Agriculture and Trade Policy (IATP), International
  14. Inter-faith Food ShuttleUnited States
  15. La Via CampesinaInternational
  16. Los Angeles Community Action Network (LA CAN), United States
  17. Planting JusticeUnited States
  18. Rock Steady Farm & FlowersUnited States
  19. SeedChangeCanada
  20. Soil GenerationUnited States
  21. Southeastern African American Farmers’ Organic Network (SAAFON), United States
  22. Surplus People’s Project (SPP), South Africa
  23. The Natwani CoalitionUnited States
  24. We Are The Solution (WTS), Africa
Read the article by Katie Howell at Foodtank

Support for Foodtank: The Thinktank for Food

When I started the Food Connection Network, one of my intentions was to post regular articles about various food projects around the world.

I had worked on food sustainability and food rescue projects in the Vancouver area creating video profiles.

We were also active in urban farming, with a productive operation in our yard, plus support for community projects such as The Edible Garden Project.

I have since discovered Foodtank, with Danielle Nierenberg as president.

Foodtank has a mission very similar to mine.

Foodtank Home Page

The difference is they have established a worldwide community that is growing. I will promote their projects and try to attend some of their events in the future.

Please check Foodtank out at https://foodtank.com/, join their newsletter, and consider getting involved with their projects.

— Greg Dixon

Linda Purcell’s Spicy Unfries and Chipotle Aioli Dip

Linda Purcell demonstrates prepare her Unfries and Spicy Chipotle Aioli from Veggie Outlaws Most Wanted Vegetarian Recipes
Cooking with Linda Purcell and Bonnie Dixon

Linda Purcell shared her Vegetarian Unfries and Spicy Chipotle Aioli from her Veggie Outlaws Most Wanted Vegetarian Recipes.

Unfries Recipe

These fries are crunchy on the outside and creamy on the inside. The trick is to soak the cut fries in hot water for 10 minutes before baking. They are spicy – or not, because you can make them as hot or as mild as you like. They are lower in fat, and healthier because they are baked and not fried, so you can enjoy them without feeling guilty.

Linda Purcell

Here is a video of the preparation. There is a lot of discussion about cooking beyond the preparation, so there is a lot to learn in the clip.

Linda and Bonnie talk while preparing the Unfries


  • 4 medium russet potatoes, peeled, and cut longwise into even strips (about 4 cups)
  • ¼ tsp sea salt
  • 4 cups boiling water
  • 2 ⅓ tbsp grapeseed oil, divided into 2 tbsp and ⅓ tsp (from an oil dispenser)
  • ¼ tsp Spike or Old Bay seasoning (if using Old Bay you may want to add an additional ¼ tsp sea salt)
  • ¼ tsp smoked paprika
  • ¼ – 2 tsp chili powder


  1. Preheat oven to 450°F.
  2. Peel and cut 4 medium russet potatoes lenthwise into long slices about ¼” thick, and then slice again so each long slice is also ¼” deep (AKA fry shape).
  3. Place slices in a narrow dish, sprinkle with ¼ tsp salt, and cover with 1 cup boiling water. Let stand 10 minutes. This will allow the fries to be crunchy on the outside but soft and creamy on the inside.
  4. Drain potatoes, pat dry with paper towels, and place in a dry dish. Add in 2 tbsp grapeseed oil and sprinkle with ¼ tsp Spike, ¼ tsp smoked paprika, ¼ – 2 tsp chili powder (vary amount depending on how spicy you like your fries) and toss potatoes to evenly coat them in oil and spices.
  5. Spray a baking dish with grapeseed oil from an oil dispenser. Evenly spread out the potatoes onto the baking sheet in a thin, single layer. For a crisper fry, leave space between each.
  6. Bake in the preheated oven for 20 – 30 minutes. Check fries, at the half way point, and turn them with a spatula. Continue baking until golden.
  7. Serve immediately with Chipolte Aioli.

This recipe is high in vitamin C, and has some vitamin A, calcium, and iron.

Prep time: 10 minutes
Cooking time: 20 minutes
Makes: 4 cups

Spicy Chipotle Aioli Dipping Sauce

The Spicy Chipotle Aioli makes a great dip for the Unfries.

This is a yummy aioli (a fancy way of saying vegan mayonnaise) and can be used in burgers, on sandwiches, or as a dip. We love to pair Chipolte Aioli with our Spicy, Chili Unfries. This is a quick, easy recipe to make, but it goes fast. We recommend doubling or tripling the recipe, and if you have any left over, you can store it in the fridge for up to a week. It also freezes well.

Linda Purcell
Make a tasty Chipotle Aioli dip


  • ½ cup cashews (soaked for at least 4 hours)
  • 2 tbsp cashew milk (or combination of oat, cashew, and coconut milk)
  • 2 tbsp olive oil
  • 1 chipotle pepper, chopped (from canned in adobe sauce with seeds removed) (for a milder flavour you can use 1 tsp powdered chipotle pepper 
  • 3 tbsp fresh lime juice
  • ½ tsp sea salt
  • 3 roasted garlic cloves (you could use instead 1 – ½ tsp minced garlic)


  1. Prepare roasted garlic (It is handy to prepare in advance – but if you do not have time, you can replace with 1 – ½ tsp minced garlic)
  2. Soak ½ cup cashews in water for at least four hours. Make sure to drain, rinse, and resoak several times to ensure the water remains clear. (We find the water often becomes quite black between rinses)
  3. Mix together in a food processor or blender, soaked cashews (they will have expanded a bit, but that is okay), 2 tbsp cashew milk (or combination of oat, cashew, and coconut milk), 2 tbsp olive oil, 1 chopped chipotle pepper (from canned in adobe sauce with seeds removed), 3 tbsp fresh lime juice, ½ tsp sea salt, and 3 roasted garlic cloves.
  4. Process until smooth and creamy. If the aioli is too thick, add more milk – 1 tbsp at a time to ensure it does not become too runny, and process until it reaches it desired texture.
  5. Serve as a dipping sauce for fries or use as a condiment on burgers or sandwiches.

This recipe is high in Vitamin C, and has some Vitamin A, Calcium, and Iron.

Prep time: 10 minutes
Makes: ½ cup

Stay Tuned!

We will let you know when Linda’s Veggie Outlaws Most Wanted Vegetarian Recipes Cookbook is available.

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Boardinghouse Home Cooking at the Wilkes House, Savannah

Enjoy a touch of Southern hospitality at Mrs. Wilkes Dining Room in Savannah, Georgia.

The Wilkes House in Savannah Georgia
The Wilkes House in Savannah Georgia

Lunch is served boardinghouse style with many dishes passed around the table.  We shared a table with a group from Ontario, Canada and the granddaughter of the original Mrs. Wilkes.

Southern dishes passed around the table
Pass the Hush Puppies Please!

Southern Dishes

Bonnie Dixon

We ate far too much of the southern comfort food. 

You pass bowls and plates around to others at the table as you would in a large family or boarding house.

Most or all of the following is available according to season:

  • Fried Chicken
  • Sausage
  • Beef Stew
  • Meat Loaf
  • Mashed Potatoes
  • Bisquits & Gravy
  • Black-Eyed Peas
  • Cabbage
  • Snap Peas
  • Macaroni & Cheese
  • Butter Beans
  • Black-eyed Peas
  • Rutabega
  • Squash
  • Rice & Gravy
  • Candied Yams
  • Pickled Beets
  • Red Rice
  • Collard Greens
  • Okra & Tomatoes
  • Brown Rice
  • Potato Salad
  • Apple Salad
  • Macaroni Salad
  • English Peas & Noodles
  • Baked Beans
  • Cole Slaw
  • Cornbread

Follow the links for recipes as we add them.


Sema Wilkes took over the boardinghouse in 1943.  Six bachelors rented rooms upstairs and came down for meals.

Wilkes Family History

When asked how long the bachelors stayed, Marcia Thompson, the granddaugher of Sema Wilkes offered:

They stayed until they died. A nice room and three meals a day in downtown Savannah. Why would you ever leave?

Greg Dixon, Marcia Thompson, and Bonnie McDonald Dixon
Greg and Bonnie with Marcia Thompson

Stay at the Wilkes House

You can still stay at the Wilkes House and other properties managed by the family.


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Desserts, A Delicious Poem by Laurie Melenka

Here is a deliciously sensual poem about desserts by poet Laurie Melenka.

Desserts by Laurie Melenka

You can listen to Laurie Melenka reading the poem, just read the poem, or read and listen.


Desserts – by Laurie Melenka


What is this time of year
What is this early dark

Gone the blonde brew
of a late summer campfire
clutched in bare fingers
before the gloves come out
One last wafer
Sweet melted delight
seeping out of the edges
Making its way so quickly
From blue to whipped cream skies
And crispy air
The last leavings gathered from fields
Respite from the harvest
And lucky pigs
or not so lucky depending on your point of view
munching on rotting squashes
And one more pumpkin pie
and the sweet scent of an after thought
baked muffins
with late in the season not so fat blueberries
Grabbing a jacket
and thinking it’s so beautiful
and stepping outside seconds later
to a chocolate sky
nibbling on a wedge of leftover almond bark
Breathing in that last bit of day
and the smell of wet leaves
with just a hint of snow

Make way for soft and buttery
And sprinkles and sugar icing
And untenable choices
Things with rinds
and thick slices of marzipan

parceled out and sealed in packets
with ribbons of tartan
And curlicues of satin
On cellophane
And butchers paper
Waxed side in
And heavy pudding
Laced with bourbon
and dripping with hot caramel sauce
Which dribbles down the chin
Captured by a furtive tongue
And not wasted on a linen serviette

And oh dear … the mince
And steamed up windows
From hot stoves and ovens
For warming reddened hands and behinds
Hot apple cider with a dollop of caramel
For the young ones
A shot of tequila for the rest
Festive fare meant to fatten

To weather out the early dark
Of this time of year

About Laurie Melenka

Laurie Melenka is a poet and novelist living in Vancouver, British Columbia.

She is also a Prayer Chaplain at Unity of Vancouver and also does standup comedy.

Sustainable Food For Children

Many relatively affluent communities and especially poor communities have challenges to make sure all children have enough nutritional food to eat.

Bounty from your home garden

We are starting a pilot project to provide sustainable food production for children using lessons and strategies from various food sustainability projects.

The project includes tips for growing food in limited space using seed sprouting, container gardening, wall gardening, and small plot urban farming.

The project also includes ideas for community food production such as the use of unused public and private spaces for urban farming.

We also look at food rescue strategies to make use of edible food that often goes uneaten.

The ideas start very small and grow to very large scale solutions to the challenges of providing food to those who need it.

Learn More about the Sustainable Food For Children Project

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