Gloria Steinem is a writer, lecturer, political activist, and feminist organizer. She travels in this and other countries as an organizer and lecturer and is a frequent media spokeswoman on issues of equality. She is particularly interested in the shared origins of sex and race caste systems, gender roles and child abuse as roots of violence, non-violent conflict resolution, the cultures of indigenous peoples, and organizing across boundaries for peace and justice. She lives in New York City, and just published her first book in over twenty years, My Life On the Road.
When people ask Gloria why she still has hope and energy after all these years, she always says: "Because I travel. Taking to the road—by which I mean letting the road take you—changed who I thought I was. The road is messy in the way that real life is messy. It leads us out of denial and into reality, out of theory and into practice, out of caution and into action, out of statistics and into stories—in short, out of our heads and into our hearts."
Gloria Steinem had an itinerant childhood. When she was a young girl, her father would pack the family in the car every fall and drive across country searching for adventure and trying to make a living. The seeds were planted: Gloria realized that growing up didn’t have to mean settling down. And so began a lifetime of travel, of activism and leadership, of listening to people whose voices and ideas would inspire change and revolution.
My Life on the Road is the moving, funny, and profound story of Gloria’s growth and also the growth of a revolutionary movement for equality—and the story of how surprising encounters on the road shaped both. From her first experience of social activism among women in India to her work as a journalist in the 1960s; from the whirlwind of political campaigns to the founding of Ms. magazine; from the historic 1977 National Women’s Conference to her travels through Indian Country—a lifetime spent on the road allowed Gloria to listen and connect deeply with people, to understand that context is everything, and to become part of a movement that would change the world.
In prose that is revealing and rich, Gloria reminds us that living in an open, observant, and “on the road” state of mind can make a difference in how we learn, what we do, and how we understand each other.
Courtesy of gloria steinem.com
Now for our meal . . . terrific discussion fueled by delicious food. Enjoy!
APPETIZER
Easy peeezy - store bought hummus and naan bread. Delicious!
ENTREES
THREE SISTERS SOUP
Recipe by The Hoove: “The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relative. You may use regular corn instead of hominy, but hominy is more traditional”.
Ingredients:
2 cups canned white or yellow hominy, reserve liquid to add for soup broth*
2 cups fresh green beans, trimmed and snapped
2 cups peeled and cubed butternut squash
1 ½ cups diced potatoes, I scrubbed the potatoes and did not peel them
5 cups water
1 ½ tablespoons chicken bouillon granules (or reduce water and add one can of chicken broth, also the liquid from the canned hominy can be added)
2 tablespoons butter, melted
2 tablespoons all-purpose flour
Black pepper
Renaissance Gardens Seasoning from Savory Spice (this is a salt free blend of herbs and dried vegetables)
*I used dried hominy and precooked it about 12 hours in a slow cooker, always making sure that the hominy was covered in water.
Directions:
Place the hominy, green beans, squash and potatoes into a pot, adding water and chicken bouillon. Bring to a boil, then reduce heat to low. Simmer until vegetables are soft, but not overcooked. In a separate small dish, blend flour into the butter, making sure it is smooth, then stir into the soup. Increase heat to medium and cook for 5 more minutes, or until soup thickens. Season with pepper and Renaissance Gardens Seasoning and serve.
Tandoori Chicken
Adapted From America's Test Kitchen Season 10-my changes in bold italics
WHY THIS RECIPE WORKS:
We found a few ways to simulate tandoori chicken that marinates for 24 hours before being cooked at a very high heat in a traditional beehive-shaped clay oven. For marinated flavor in no time, we rubbed the chicken with spices, then dipped it in yogurt. Next we cooked it in a low-temperature oven before giving it a quick broil to char the exterior. The result: a chicken tandoori recipe with juicy, well-seasoned meat and a lightly charred crust.
We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner.
Serves 4
We prefer this dish with whole-milk yogurt, but low-fat yogurt can be substituted. If garam masala is unavailable, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper. It is important to remove the chicken from the oven before switching to the broiler setting to allow the broiler element to come up to temperature. Serve with basmati rice and a few chutneys or relishes.
Ingredients:
2 tablespoons vegetable oil
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
2 1/2 tablespoons grated fresh ginger
1 tablespoon garam masala (see note)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt (see note)
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (I kept skin on and made slits in skin)
Instructions:
1. Heat oil in small, nonstick skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes. Marinate longer-1 hour-refrigerate. Then let stand at room temperature for 30 minutes before cooking.
3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until thermometer inserted into thickest part of chicken registers 125 degrees-breasts and 130-legs and thighs (approx. 30-45) minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.
DESSERT
Pecan Pie
Ingredients:
Pastry for 9 inch crust
3 eggs
2/3 cup sugar
1/2 teaspoon salt
1/3 cup butter, melted
1 cup corn syrup
3 cups pecan halves or broken pecans
Directions:
Heat oven to 375 degrees. Place pastry into pie plate. Beat all ingredients together, except for pecans, using a handbeater. Stir in pecans and pour into pastry-lined pie plate.
Bake until set, 40 to 50 minutes. Cool slightly. Serve warm or refrigerate. This was the best pecan pie!
NOTE: Recipe adapted from the original Betty Crocker Cookbook, copyright 1969.
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