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26 JULY 29, 2004
Cookbook as Catalyst
What’s coming next in the series of World
Community Cookbooks.
S
ome of you may be familiar with the
1976 Mennonite More-with-Less
Cookbook by Doris Janzen
Longacre. This plain and unfussy book, the
first in the Mennonite Central Committee’s
World Community Cookbooks series, is sort
of the ultimate spiral-bound church cook-
book, a collection of recipes from around the
world compiled by Longacre and MCC.
Interspersed between recipes for casseroles
and quick breads, however, are philosophical
tidbits and tips on progressive food choices to
make the world a better place: eating animal
proteins more sparingly; avoiding over-
processed foods and pre-mixed products;
making your own bulk pancake, cocoa
mixes, granola, etc. The philosophy behind
the series is best summed up by a quote from
the More-with-Less Cookbook: “We are what
we eat. And what we eat shows our theology.
… It speaks not only to our physical bodies
but to our souls. It is soul food. And we need
it more than ever.” For some readers, More
with Less has proven itself as more than a
cookbook, and even more than just a catalyst
for lifestyle changes — it has been a tool for
survival: A Spotlight Review for More with
Less at amazon.com is titled, “A book that
helped us live through poverty.”
In this tradition of cookbooks that have an
impact on people’s lives and life philoso-
phies, MCC and authors Mary Beth Lind and
Cathleen Hockman-Wert are planning Simply
in Season as the third publication in the
World Community Cookbooks series.
Lind, of rural West Virginia, is a nutrition-
ist and author of Recipes from the Old Mill:
Baking with Whole Grains. She co-authors
the book with Corvallis writer and editor
Hockman-Wert, who says of the Simply in
Season project, “The emphasis on food is
new for me, born out of a passion for good
food and a belief that a cookbook can be a
wonderful educational tool.”
She explains that through stories and sim-
ple “whole foods” recipes, those that feature
local, seasonal produce, Simply in Season,
scheduled for release July 2005, will explore
how the food we put on our tables impacts
our local and global neighbors as well as the
environment. “It will show how our daily
food choices can help bring security and
health to our communities, the land, body and
spirit,” says Hockman-Wert.
She describes the philosophy and motiva-
tion for Simply in Season by saying, “We live
in a society where people have much more
than we need yet so many are not happy.
There is enormous hunger for meaning in
life. Yet ordinary daily activities — such as
eating — can be infused with meaning when
done mindfully, in ways that show care for
the earth and for other people.” She says this
philosophy is important to her because “the
violence of the world — the harm people are
doing to the planet and to each other — can
be overwhelming, tempting me to think
there’s nothing I can do that will make a dif-
ference. But my choices, our choices, do mat-
ter. And eating local, seasonal foods, well,
that’s so easy … It feels good to shop at a
farmers’ market, to know where those eggs,
that lettuce came from, to take a whole pep-
per and chop it up and share it with family
and friends, remembering with gratitude the
CATHY PASSMORE
Southern and Northern Indian Cuisine
Cathleen Hockman-Wert at the farmers’
market in downtown Corvallis.
farmer who harvested it as well as God who
made it grow.”
Hockman-Wert believes this book could
be of particular interest to residents of the
Willamette Valley because “the enthusiastic
support of local farmers’ markets and CSAs
shows that many Oregonians have discov-
ered the joys of eating local foods. Simply in
Season will offer the broader picture of why
it’s important to support local farmers.”
Lind and Hockman-Wert are still collect-
ing and testing recipes. They would love to
see Oregonians participate in either capacity.
For information on how to get involved, visit
www.morewithless.org
ew
Contributed by Bernita Boyts of Shawnee, Kansas, for
Simply in Seasonn…
Salmon in a Skillet
Makes 3 to 5 servings
1 to 1 1/2-lb. wild salmon filet (small
enough to fit in your skillet)
1 t. oil
salt and pepper to taste
2 T. butter
1 clove garlic, very finely chopped
1/4 to 1/2 c. white wine or water
2 T. capers
2 green onions, finely chopped
1 t. fresh or 1/4 t. dried dill
1 medium tomato, chopped
1 T. lemon juice
Rinse salmon filet in cool water; pat dry.
Heat oil in a large skillet
until hot (if using olive oil, be sure not to
reach the smoking point).
Salt and pepper the filet and place in
skillet, skin side up. Cook over medium
heat until browned (7 to10 minutes); turn
and cook other side another 3 to 5 min-
utes, allowing longer time for a thick filet.
Place on a platter and cover. (Don’t over-
cook in skillet; it will finish on the platter.)
Melt butter in skillet and add garlic. Stir
and cook about 30 seconds. Add wine or
water and heat until bubbling, scraping
browned bits into the liquid. Add capers,
onions and dill. Cook another minute. Add
chopped tomato. Pour lemon juice over
salmon, top with sauce and serve.
Leftovers are wonderful served cold on top
of green salad.