Today’s newsletter and recipe is brought to you by California Grown! I feel really grateful that I can be paid to develop recipes as I transition out of full-time baking. I’ve spent the last week packing up and moving out of my rented kitchen space - nothing cements a transition more than sorting through four year’s worth of commercial baking equipment!
There's definitely got to be plenty that are better than our pistachio billionaires... the whole thing with these guys both destroying our climate and funneling millions to the IDF is way too intersectional!
I'm also trying to figure out which companies are working with Israeli pollination startup Edete but haven't had luck there yet.
Sounds like an amazing trip with exploring, learning and politics. Thank you for sharing your adventure and this delicious looking recipe. Makes me wish I could walk into my grandfather garden and steal some rhubarb. Can’t wait to try it!
I love the combination of rhubarb and pistachio frangipane. I’m fortunate to have rhubarb growing in my backyard and want to poach some this weekend. I was thinking tart or galette, but I like the idea of being lazy. I’m thinking lightly sweetened labneh and poached rhubarb topped with pistachios. Secretary Ross sounds very knowledgeable. I taught environmental economics for about twenty years and a person can get very discouraged by the lack of meaningful progress.
I would personally take anything from Secretary Ross with a grain of salt... she has a track record of siding with corporate over environmental interests.
More generally, I think the line between influencing and journalism is key here. Getting wined and dined by lobbyists sounds fantastic, as an influencer. It is incredibly inappropriate from a journalist perspective. Being transparent about this difference will help out your followers who may not understand the ethics of journalism sourcing, and can make a big difference in how ethically you transition your career. 🙏
Hello! I appreciate the points you're making here - I do think I made it very clear that I was being paid to write this piece, and explained the purpose of the agritour in the first sentence of the essay.
I've found it at the Whole Foods on Broad! They even rang me up once for Swiss Chard at the register lol. That's actually where I bought the rhubarb for this recipe.
You could call around to the local Whole Foods to see who has it, or if you have a bunch of pals willing to go in on it you could buy a case online.
Last option would be to beg any chef friends to order it for you via their restaurant produce suppliers, as I know the commercial food supplier LA Fresh stocks it in season.
This bostock looks amazing. I also had my first thrilling California rhubarb pick last week when a neighbor offered me some from her front yard.
Unfortunately, I think California pistachio are on the BDS list. 😭 Which is unfortunate because they are my favorite nut.
https://globeistan.com/?p=112590
I didn't know this! I do think there are many small farms/producers that sell fresh milled pistachio flour at farmer's markets in California.
There's definitely got to be plenty that are better than our pistachio billionaires... the whole thing with these guys both destroying our climate and funneling millions to the IDF is way too intersectional!
I'm also trying to figure out which companies are working with Israeli pollination startup Edete but haven't had luck there yet.
big pistachio is truly wild
https://www.pistachiowars.com/
Sounds like an amazing trip with exploring, learning and politics. Thank you for sharing your adventure and this delicious looking recipe. Makes me wish I could walk into my grandfather garden and steal some rhubarb. Can’t wait to try it!
I can't wait to hear what you think - thanks so much!
I love the combination of rhubarb and pistachio frangipane. I’m fortunate to have rhubarb growing in my backyard and want to poach some this weekend. I was thinking tart or galette, but I like the idea of being lazy. I’m thinking lightly sweetened labneh and poached rhubarb topped with pistachios. Secretary Ross sounds very knowledgeable. I taught environmental economics for about twenty years and a person can get very discouraged by the lack of meaningful progress.
Secretary Ross is SO smart and just has a million facts/statistics immediately at her disposal.
I didn't know you taught environmental economics, that's incredible!
I can't wait to see what you do with your rhubarb, you're so lucky to grow it!
I would personally take anything from Secretary Ross with a grain of salt... she has a track record of siding with corporate over environmental interests.
More generally, I think the line between influencing and journalism is key here. Getting wined and dined by lobbyists sounds fantastic, as an influencer. It is incredibly inappropriate from a journalist perspective. Being transparent about this difference will help out your followers who may not understand the ethics of journalism sourcing, and can make a big difference in how ethically you transition your career. 🙏
https://www.motherjones.com/food/2015/06/california-agriculture-water-woes-go-way-beyond-bad-pr/
Hello! I appreciate the points you're making here - I do think I made it very clear that I was being paid to write this piece, and explained the purpose of the agritour in the first sentence of the essay.
* First two paragraphs, but you get the idea.
I'd be curious to talk to Secretary Ross about her role in greenwashing the ongoing genocide.
https://bdsindiamovement.wordpress.com/2018/11/20/israeli-technology-dispossessing-farmers-from-palestine-to-india/
https://www.almonds.com/almond-industry/industry-news/what-california-farmers-can-learn-israels-water-saving-practices
I appreciate you bringing this to my attention.
Is it possible to buy rhubarb in nola? I can’t even find it frozen.
I've found it at the Whole Foods on Broad! They even rang me up once for Swiss Chard at the register lol. That's actually where I bought the rhubarb for this recipe.
You could call around to the local Whole Foods to see who has it, or if you have a bunch of pals willing to go in on it you could buy a case online.
Last option would be to beg any chef friends to order it for you via their restaurant produce suppliers, as I know the commercial food supplier LA Fresh stocks it in season.