Joshna and Mirella start by examining the connection between factory farming of animals and zoonoses, like Covid-19. Although the virus did not originate from a factory farm, if nothing is done to improve how we farm animals, there’s a good chance our next pandemic will.
Working conditions in meat packing plants were big news, with outbreaks in facilities across the country. But what was behind the the headlines? Oh boy… what we found will make your blood boil.
The antidote to this stressful episode is some tasty veggies! We’ve included some recipes from Chef Joshna below!
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On this special series of HotPlate Podcast, craft beer and sensory consultant Mirella Amato, and chef and activist Joshna Maharaj, examine the impact Covid has had on every aspect of our food system, all the way from farm to table. How have things changed? What’s going on behind the scenes? The answers to these questions are often surprising and will help strengthen our connection to our food.
www.hotplatepod.com
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Cauliflower Kale Gratin
Serves 4-6
This is an easy and reliable recipe, with a killer cheese sauce that you can use for a variety of things, including mac & cheese. You can also use different veggies for this, but the cauliflower works really well.
Ingredients
3 lb cauliflower (1 large head), cut into 1 1/2- to 2-inch florets
½ bunch kale, stems removed and leaves sliced into ½-inch ribbons
1/2 stick (1/4 cup) unsalted butter