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Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Pumpkin-Millet Soup Recipe

	Category	Soup Recipes
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Ingredients And Procedures

1 md Kabocha squash (also

-known as Japanese -pumpkin) 1 c Millet, dry

6 c Broth (vegetable or

-chicken), or use water 2 t Nutmeg (or less)

1/8 t Cayenne pepper

Bring the broth to a boil in a large stock pot, add millet and simmer for about 30 min, until millet is well-cooked. Add squash, mix and simmer for another 15-20 min, until squash is tender. Puree the mixture in batches in a blender or food processor until it is reduced to a creamy texture. Add the nutmeg and pepper and reheat. Serve with a scoop of yogurt in each bowl. NOTES: * A hearty soup with millet and Japanese pumpkin -- A delicious combination, this hearty soup makes a good side dish, and is great reheated for breakfast. * Butternut squash makes a good substitute for kabocha if you cannot find it at your local market. : Difficulty: easy. : Time: 60 minutes. : Precision: approximate measurement OK; be careful with spices. : Robert Blumen : EECS Department, University of California, Berkeley : blumen@cad.berkeley.edu : Copyright (C) 1986 USENET Community Trust

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<h1>Pumpkin-Millet Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 md Kabocha squash (also <P>-known as Japanese -pumpkin) 1 c Millet, dry <P>6 c Broth (vegetable or <P>-chicken), or use water 2 t Nutmeg (or less) <P>1/8 t Cayenne pepper <P>Bring the broth to a boil in a large stock pot, add millet and simmer for about 30 min, until millet is well-cooked. Add squash, mix and simmer for another 15-20 min, until squash is tender. Puree the mixture in batches in a blender or food processor until it is reduced to a creamy texture. Add the nutmeg and pepper and reheat. Serve with a scoop of yogurt in each bowl. NOTES: * A hearty soup with millet and Japanese pumpkin -- A delicious combination, this hearty soup makes a good side dish, and is great reheated for breakfast. * Butternut squash makes a good substitute for kabocha if you cannot find it at your local market. : Difficulty: easy. : Time: 60 minutes. : Precision: approximate measurement OK; be careful with spices. : Robert Blumen : EECS Department, University of California, Berkeley : blumen@cad.berkeley.edu : Copyright (C) 1986 USENET Community Trust <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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