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Why does the food industry strive so mightily to keep information from the consumer?  Is it because the public might actually choose what they would like to eat, rather than blindly eating what tastes good, no matter the consequences?  In New York City, the courts want to give the public the right to know their food.

Breakfast was rum oats, blackeye peas, and prune porridge. 

Cauliflower and broccoli soup.  The broth was akame and kombu soaking liquid.

Quinoa and runner bean tortilla stacker.  Toasted in the toaster oven, it was crispy on the outside and juicy in the middle.

Dinner started off with spicy rice and sweet potato rolls.  The wraps are rice paper. 

Pigeon pea soup with all-purpose seasoning and a couple pansies.  After a bit, they sank down into the both and became lovely translucent clouds. 

Raisin toast with cherry-pumpkin spread.  Crispy on the bottom, smokin' on the top!

Breakfast was pineapple oats, blackeye peas, and prune porridge. 

 Lunch started off with black sticky rice and runner bean curry with fresh cucumber.

After the curry I cooled off with a couple sweet potato tortillas. 

Dinner opened with quinoa and pigeon pea curry with Fern's jalapenos.   

I finished up dinner with a vegetable soup that had garlic and herb, fresh green onion from the garden, okra, cauliflower and carrots.  The vegetables were seared with the spices and the broth and onions added after burning the pan.   

Raisin toast with cherry pumpkin spread  for dessert.  It's not done unless it burns, that's my motto.

Now that folks are going hungry, the agricultural-industrial complex sees an opening to push GMO's.  This effort handily avoids any discussion of the true cost of food, from paying for fertilizer, weed control, or the waste of grain-fed livestock.

Quinoa, mung bean, and prune porridge with durian flavoring was up for breakfast.

Lunch included pigeon pea soup with poultry seasoning.

Garlic and herb okra and oats fritter rounded out lunch.

Dinner included cauliflower and carrot with garlic and herb sauce.

A fiery runner bean and red sticky rice curry with Fern's jalapenos. A real sweat-inducing experience I must tell you.

Dessert was pumpkin conbread pudding. Also lurking in there was a bit of this week's raisin bread.

The real culprit in global warming is not transportation, but those methane-producing, premium-grain eating, thirsty dung-emitters we raise on factory farms.

The day started out with rum-flavored prune, millet and chestnut porridge.

Lunch started off with barley and mung bean curry.

Soup for lunch included submerged and invisible baby carrots.

Dinner kicked off with tomato, runner bean, and barley curry.

The curry was followed by broccoli and sweet potato stir-fry with all-purpose seasoning.

The day finished off with bread pudding with cornbread, cinnamon, and almond.

In another one of the quirks of legal precedent, a lawsuit accusing a sous chef of copying the business of a former mentor is settled without public comment.  One can only suppose that the lack of any written evidence was to blame.

Lunch on Saturday was okra and cauliflower millet curry.

Sunken pea soup.

For dinner I fried up some squash, and added sweet potato, tomato, and ... drumroll. please ... poultry seasoning.

Millet and chestnut stew. Blended into submission with my KitchenAid KHB300.

Dessert was black walnut pumpkin bread pudding.

Sunday morning we had a power outage due to the high winds. So I ended up making and eating breakfast by flashlight, so here is the indoor camping version of the cereal.

Lunch was millet and mung bean fritters in tortillas, with a side of sweet potato.

Dinner included dirty zucchini and cauliflower. The dirty bits are shredded perilla from soup stock I made that morning.

Also for dinner was black rice, tomato and barley curry.

Dessert was raspberry bread pudding.