If you want utterly flawless no-knead bread, use the New York Times recipe. But if you want something extremely good and a lot less persnickety to make, try this recipe. It’s extremely popular around the Sojourners offices and, in honor of Sojourners magazine’s May 2012 issue about food justice, from farm to table, we’re bringing it to you!
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Bread for the World has many recommendations in the new report, but I’d like to highlight just one for now: “Farm policies should lean more towards the production of healthy foods.”
Why this one? Most farm subsidies go to (wait for it) the largest, wealthiest producers (shocking, right?). Billions of dollars are spent subsidizing corn, wheat, soybeans, cotton and rice. Small and medium-size producers (many of whom grow vegetables — the foods that are supposed to make up half our dinner plate) receive little, if any, support from the current U.S. farm policy.
Securing affordable, healthy foods for our country’s poorest will in turn help us address other issues such as malnutrition and obesity, immigration, health care, and employment.