Digest Number 328

[Guest guest]

Timothy,

 

I'll have to find out how many pounds in a flat and get back to you.

 

thanks for asking. I know there's 12 boxes, but I don't know what size

boxes.

 

Linda

 

 

 

 

 

 

_______________

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[Guest guest]

Due to computer difficulties and the dreaded mistake of not backing up,

I'm sending this information out because the release of the EarthSave

Marin newsletter will be delayed. I hope you can join us at our next

potluck. And if you are on our newsletter mailing list, hang tight, it

will arrive.

 

Also, if you currently recieve a newsletter from EarthSave Marin and

you're finding that you're not reading it, could you please e-mail me,

Syndee, in response so I can remove your street address and add your

e-mail address. Thank you for your cooperation.

 

ABOUT THE POTLUCK: Please join us, EarthSave Marin, for our yummy and

informative Potluck, on Sunday, September 22nd at 5:30, when presenter

and author, Linda Riebel shares her passion about the benefits of a

plant-based diet and stories from her book, EATING TO SAVE THE EARTH:

Food choices for a Healthy Planet.

 

DIRECTIONS: The potluck is held at the Unitarian Church in San Rafael

located at 240 Channing Way. Take Hwy. 101, exit at Freitas Pkwy

(approx. 15 minutes north of the Golden Gate bridge/5 minutes north of

the Richmond Bridge). If northbound, veer to your right then turn left

onto the frontage road, Redwood Hwy. If southbound, turn left, cross the

highway, turn left then go north on Redwood Hwy. Now turn right at the

first light onto Professional Center Pkwy. At the top of the hill, turn

right onto Channing Way. The church is on your left. For more details,

call EarthSave's Hotline at 415.383.9143.

 

ARRIVE AT 5:30 with your extra special vegetarian/preferably vegan dish

to serve 10, your own utensils, a plate and a cup. Dining begins at

6:15, the presentation at 7:15. Volunteers are appreciated. Please

arrive early or stay late to help set-up and/or clean-up.

 

THE COST is $2.00 for members/$4.00 for non-members/free for first

timers. To join EarthSave, it's $35 for standard membership/$20 seniors

and students/$50 for families.

 

 

ABOUT OUR SPEAKER: Linda is a licensed psychologist and has been in

private practice for over 20 years, specializing in eating disorders and

depression. She has published three books, her most recent titled,

EATING TO SAVE THE EARTH: Food choices for a Healthy Planet. As an

adjunct faculty member at Saybrook Graduate School, she teaches clincial

courses and ecopsychology. She's on a task force to develop formal

sustainability courses and progams.

 

Linda's book is a short, friendly, practical, and encouraging book that

shows how readers can choose from a range of earth-friendly food

choices. It briefly explains how modern agricultural methods harm human

health as well as destroy soil, water, and air, and how consumer choices

encourage excessive packaging and shipping. Moving on to solutions, the

book describes the specific actions readers can take, in a

nonn-judgmental tone that shows us how to work together to health the

earth. rather than plit into disputing camps. Linda calls attentiont o

environmental successes, sharing good news stories about ingenuity at

work. She restores a sense of power, illustrating that with your food

dollar you can vote every day for a healthy planet. It is impressive

proof that the individual can make a difference.

[Guest guest]

>Message: 4

> Mon, 03 May 2004 18:38:47 -0000

> " glitterophelia " <glitterophelia

>Re: Beans...

>

>I actually had the same problem with a batch of adzuki beans. The

>only difference was that I tried the quick soak, boiling them for

>awhile, soaking them for a few hours, and THEN cooking them for

>several hours (just directly on the stove, not in my crockpot)and

>while some of them cooked so well they fell apart, most did not cook.

> They were pretty old beans, so I figure that was why.

>

>cherrie

 

 

Adzuki, like lentils, are small and don't need soaking.

 

Sometimes I'll sprout'em first, and that cuts down the cooking time while

increasing digestibility and nutrition.

 

FYI, Mark