Attica Prison Riot Plant Food

September 13 is a big day in Western Hemispheric history. I could have named this one after Henry H. Bliss, the misleadingly named first victim of a fatal motor vehicle collision this side of the Atlantic Ocean. Or after the Goiânia accident, an incredible story of accidental radioactive salvage, grotesque illnesses and deaths, and glowing blue orbs. Instead, I'm going with the Attica Prison Riots.

Not long after the murder of George Jackson, prisoners in New York suffering horrible conditions and abuses found an opportunity to take control of their facility. They took employees hostage and issued demands. Some famous people got involved in negotiations, but ultimately the governor and correctional services commissioner weren't having it. With the approval of the former, the latter ordered an assault on the prison on September 13, 1971. State troopers and former correctional officers gassed the yard and "opened fire non-stop for two minutes into the smoke." They killed 10 hostages and 29 inmates. Totally egregiously but also totally unsurprisingly, the media reported that the inmates had slit the hostages throats, and the prisoners were unprotected from reprisal torture and beatings. The "good" news: the Weathermen exploded a bomb at the New York Department Of Corrections four days later. Their communique described the prison system as "how a society run by white racists maintains its control," a simple and still-accurate analysis. The police have been militarizing post-9/11; even the mainstream media recognizes it at this point. The nation is carceral, the prison is national. Foucault wrote something like that, and if he didn't formulate it both ways he should have.

Two nights ago I made the above-pictured dinner for me and A. (Not my partner A., but my longtime friend.) I don't exactly remember what I did but I'll try.

serves: 2-4

prep time: approx. 45 min.

INGREDIENTS:

1 c. quinoa

1 quart-sized bag of frozen corn straight from a Minnesota farm

1 can white beans

1 bunch green chard, leaves and half the stems, chopped

1 green squash, sliced and quartered

1/2 medium red onion, sliced

most of a small ripe tomato, chopped

juice of 1/2 lemon

Bragg's liquid aminos

apple cider vinegar

sesame oil

nutritional yeast

ground coriander

salt

DIRECTIONS:

1. Bake the kale at 400F for 10-15 min.

2. Cook the quinoa. After it's cooked (12-15 min.), mix in nutritional yeast (or, if you forget, dish it on top when serving).

3. In a casserole pot, saute the onion, squash, and kale stems. After 5-8 min., add in the corn, half the chard leaves, and the white beans. Cover and turn to low heat.

4. In a blender, puree the remaining chard leaves, lemon juice, tomato, vinegar, oil, liquid aminos, and seasonings. Scrape and mix with a spoon between pulses as needed.

Read my review of a Norwegian romantic comedy, Happy, Happy, here.

Y2K38 Red Lentil Stew Over Rice

This stew is named after a potential computer problem à la Y2K. I guess exactly 27 years from now everything is going to hell (again). You can read about that on Wikipedia. This stew was not a disaster, however. It's not super flavorful, so it's better served less than piping hot. I anticipate it'll be better reheated.

Next time I make something like this I'm going to up the herbs and spices, either increase the amount of lentils or decrease the amount of tomatoes, and cook the lentils separately. One-pot meals are not my specialty. I'm going to be eating these leftovers FOREVER!

makes approx. 5-6 servings

INGREDIENTS:
1 c. rice
1 c. red lentils
28 oz. can fire roasted crush tomatoes
4 large stalks and leaves green chard, chopped
1 medium red onion, diced
1 small bulb garlic, minced
2 Tbsp. red wine vinegar
28 oz. water
2 dried red chilies, chopped
1 tsp. coriander
1 tsp. oregano
1/2 tsp. cardamom
1/2 tsp. red pepper flakes
1/2 tsp. whole Tellicherry peppercorns
1/2 tsp. salt
oil

DIRECTIONS:
1. Cook the rice.
2. Over medium heat, cook the onion in some oil in a large soup pot. When translucent, add the garlic. After a minute or so, add the chard stems. Let cook for a few minutes.
2. Add the tomatoes, lentils, vinegar, and 14 oz. water. Bring to a boil and then simmer for 15 minutes.
3. Add the remaining water, chard leaves, and seasoning. Bring to a boil and reduce to a simmer for another 15 minutes, or until the lentils are tender.

I might have had something to do with this zine, Total Liberation #2.