[recipes for the people (RFP): fierce foodie / pin@y queer & trans PRIDE + vegan recipe]

[fierce foodie: Charlie Solidum]
PART 2 / recipe / pin@y queer & trans PRIDE.

monthly, RFP (recipes for the people)
will feature a fierce foodie. through these
profiles we hope to share food perspectives
through our cultures, arts, resistance, and
healing. we aim for an informed and spirited
approach to food, nutrition, cultural
consciousness, and the socially just appetite!

for SUMMER 2011 we got to interview Charlie
and here goes his gutsy pin@y move with tempeh with
an ever table favorite, adobo. see Charlie’s PART 1 and
interview here.




“Often, doctors or nutritionists will say to an API person, “Eat this, this and this, and you’ll lower your cholesterol, manage your diabetes, whatever.” But a lot of times, people will suggest foods that have no relevance to our actual diets. So we get frustrated, because we essentially have to westernize our diets in order for them to pass as healthy.”
—-Charlie Solidum.

Charlie’s interview was one that goes for the complex and as usual here at RFP, what else could we possibly be going for? working in API circles and in health and social services, it’s a struggle to engage our cultures with support from unaware yet intentioned larger systems, likethe medical industry. Charlie’s incised view on westernizing the cuisines as well as some mixed messages from his own food and cultural pilipin@ upbringing struck a chord with many of us.

his recipe below and others like it, make for a discussion by brown vegetarians/vegans that not only seek healthier eating, but likewise, the conversation about how ancestral recipe and food have been impacted by racism, colonialism, etc. how has the mainstream meat and u.s. colonized mind impacted our food and cooking? are we re-inventing our cultural and ethnic foods to our current privilege, access, and choices or are we drawing closer to our cultural food pasts by using fresh local green and non-meat food? may i just take the pageant answer and say, both? both. there. what do y’all think? what other cultural and homeland foods may/may not work in the schematic of vegetarian and vegan livelihoods? relationships to livestock and meat are so different depending on where you live, so how has this shifted our adobo and over all ways we see food? yes my good audience, i have more questions than answers.

click here to read more.