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!

---

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

---

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

2 tablespoons all-purpose flour

1 1/2 cups whole milk

6 oz sharp Cheddar, coarsely grated (2 cups)

1/2 cup finely chopped scallion greens

1/2 teaspoon salt

1/2 teaspoon black pepper

20 (2-inch) square saltine crackers

Method

1. Preheat oven to 450°F. Butter a 2-quart shallow baking dish and set aside.

2. Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. In the last 2 minutes of cooking, add the kale to the pot and stir well.  Drain cauliflower and kale well in a colander and transfer to baking dish.

3. While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over vegetables and stir gently to combine. 

4. Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan. Pour over crumbs and toss to coat.

5. Sprinkle crumb topping evenly over cauliflower.  Bake gratin until topping is golden brown, about 10 minutes.  Enjoy!

---

Sweet Potato Curry

Serves 4-6

Yes…curries can be quick and fresh!  This is a very versatile recipe that would work with any root vegetable.  Serve this with a rich plain yogurt and warm flatbread for a perfect meal.

Ingredients

3 tbsp ghee or vegetable oil

1 tsp black mustard seeds

whole dried red chilies, to taste

4-5 fresh curry leaves

1 onion, finely diced

2 cloves garlic, thinly sliced

2 large sweet potatoes, peeled and chopped into a 1-inch dice

kosher salt, to taste

1 small handful fresh coriander, finely chopped

Method

1. Heat ghee or oil to high in a high sided saute pan.  Add mustard seeds, then chiles and curry leaves and stand back!!  The mixture will splutter, but this is what you want.  

2. Add the onions and cook until just lightly browned, then add garlic and stir to combine.  Cook until onions become translucent.

3. Add sweet potatoes, season with salt and stir to combine and coat potato pieces with masala mixture.  Cover and reduce heat to medium.

4. Cook for 20-30 minutes, or until potatoes are tender and fragrant.  Taste and adjust seasoning as necessary.  It’s ok if the potatoes get mashed together…that’s the beauty of this curry.

5. Garnish with coriander and serve.