In Our Backyard, A Monsanto Perspective

“In Our Backyard” is a documentary about the history of Monsanto.  It is important that people understand how this company incorporated a town on the east side of St Louis, set up the city council based on those who were supportive of “industry protits,” and even invited other chemical companies to join in the racket and build facilities in the area.

All have proceeded to severely contaminate the surrounding landscape (and world) with chemicals over the last century…with little or no resistance.  The water that runs through this toxic sludge ends up in the Mississippi River, not to mention the chemicals than end up in the food chain, all approved by the FDA.

Copy and paste this link into your search browser to watch the documentary.

Chickpea Salad

(serves  4)

You will need:

1 14 oz can chickpeas (rinsed), or 1 cup cooked chickpeas (you could also use a vareity of other beans)

6 scallions, diced

1 large tomato, diced

1 small green bell pepper, diced

1 small red onion, diced

10-12 black olives, whole or cut into pieces

1 1/2 tbsp capers

2 tbsp chopped parsley

1 tbsp chopped basil

4 hard-boiled eggs, quartered


5 tbsp olive oil

3 tbsp apple cider vinegar

sea salt and fresh ground pepper

1.  Assemble all salad ingredients in large bowl, leave the eggs out for garnishing.

2.  Mix the dressing ingredients together in a separate bowl.

3.  Toss together.  Garnish with the hard-boiled eggs.

Zucchini Spears with Red Onion and Sun-Dried Tomato Salsa

(serves 4)

You will need:

2 medium zucchini, cut into long strips

10 sun-dried tomato pieces, sliced into thin strips or diced (your choice)

1 red onion, chopped or sliced (your choice)

3/4 cup warm water

3-4 tbsp olive oil

coconut oil

2 large garlic cloves, minced

3 tbsp chopped parsley

2 tbsp chopped basil leaves (purple basil is my favorite)

sea salt and fresh ground pepper

1.  Slice the sun-dried tomatoes into thin strips, place in bowl of warm water and let sit for 15-20 minutes.

2.  In a large wok, saute the onion in coconut oil until soft.  In the meantime, mix the olive oil, chopped parsley and basil, and minced garlic together.  Season with sea salt and ground pepper.  Set aside.

3.  When the onion is soft, add the sun-dried tomatoes and cook for an additional minute.

4.  Add the zucchini slices and cook using a cover to contain the steam  for about 90 seconds, tossing a few times.   Turn off heat and add olive oil mixture.  Toss and let sit for a minute to let the flavors permeate the dish.