Grace at the Table: Ending Hunger in Gods World by David BeckmannEvery fifteen minutes a jumbo jet filled with children crashes, leaving no survivors. The jet is actually hunger, but the haunting image is real--33,000 children dead each day. What is even more haunting is that the deaths are unnecessary because the world has long had the technology and experience to end hunger. Its persistence is a challenge to the integrity of everyone who claims the name Christian.
This primer on the causes and cures of hunger is written by Bread for the Worlds founding president Arthur Simon and current president David Beckmann. Never oversimplifying, the book shows how issues such as population, resources, economics, and human rights are interwoven in their impact on hunger. The book gives compelling biblical motivation for personal action and public policy--and explains practical strategies individuals can take to help effect worldwide change.
Using a question-and-answer format for clear reading, stories and examples for personalization, and graphics and sidebars for eye-appeal, this is an important book for all Christians. Its of special interest to Bread for the World members, social justice workers, parish social-action committees, grassroots activists, historians, political scientists, and anyone concerned with the poor.
Ask Lidia: Do you ever get tired of cooking?
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Zucchini overload. The trick here is to slice the zucchini into very thin strips. No peeling necessary but I do like to remove the skin the length of each squash as I begin to create my strips. Once the zucchini is prepared, set up an assembly line of sorts with flour, egg wash and a strainer set over a plate to collect the drips. And, keep in mind …these can easily be made gluten-free simply by switching out the flour. These guys will cook up quickly since they are sliced so thin.
Discussion in ' Food and nutrition ' started by Sandy U. Cycling Forums. Sandy U. The children can be involved in much of the preparation-dipping the zucchini in flour and then in the egg batter. I serve the strips to the grandchildren at room temperature with just a sprinkle of salt, but they're also delicious warm. Rolled up with capers and secured with toothpicks, they make a great finger food.
I have literally grown up on zucchini prepared in this simple way-sliced into thin strips, dipped in egg, and fried. It was one of my favorite vegetables when I was little, and quite often my mother made our lunch sandwiches with the strips too, for us to take to school. Crispy and sweet and soft at the same time, the strips are delicious warm or at room temperature, with just a sprinkle of salt—as I serve them to my grandkids—or dressed with capers and lemon juice, for adult tastes. At summer suppers, I put a platter of roll-ups in the middle of the table, where everybody at any time can spear one with a fork. Rinse and dry the zucchini and trim off the stem and blossom ends. You should get five or six strips from each small zucchini.