August 2020

Indigenous Peoples and Human Rights

Friday, June 12, 2020

Cooking soup in times of revolution

Soup today with some hot chile flakes, turmeric and fresh herbs.
Photo Brenda Norrell 

Cooking soup in times of revolution 

By Brenda Norrell
Censored News

With a great deal of time on my hands, I’m making fresh vegetable soup today. This means that everything in the back of the refrigerator, that I had good intentions of cooking this week, goes into the pot.

It always seems to turn out good, if I remember to saute the onions, celery and celery tops in a little olive oil first, and then simmer the chopped vegetables in chicken stock, and add a bay leaf for flavor.

In my former life, before becoming a news reporter, I was a nutrition educator at Navajo Hopi WIC, then a food editor at Navajo Times,  when I was fresh out of graduate school.

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