Want to be an Active Advocate?

Want to be an Active Advocate? Join an Event Committee or become a Lead. Get involved! Email us at Chicago@OxfamActionCorps.org


Take a Moment...World Food Day 2013

While driving on the 290 Expressway, I noticed a bright, high color screen with a phrase to drink healthy and thank a farmer. I only managed to read that it was for Bolthouse Farms, a company that supplies delicious and nutritious juices and smoothies. The concept completely ties into this year's Food and Agriculture Organization theme for World Food Day of Healthy People Depend on Healthy Food Systems. In order to create sustainable food systems, we need to work with our farmers. Farmers, local and abroad, work with the land, striving to make quality product and large quantities of produce for many homes across the world. By supporting farmers we ensure national health and food security. In a time when approximately 900 million people are undernourished, this is crucial to the continued progress of social and economic stability. Chicago alone bears the statistic that one in six people go food insecure daily. Food connects us internationally in nutritional, social and personal ways. We all share this land. Thus, when sitting at this table for nine billion, we need to stand on common ground.

And it begs the question, have you thanked a farmer lately?

Do you know the person who grew your bananas? Or the person who harvested your kale? Maybe the person who makes your strawberry preserves? Whether you go to the Farmer's Market and talk to local growers or not, you can still support farmers and land in bountiful ways!

As we commemorate World Food Day 2013, take a moment to support a farmer.

-Buy Local
-Eat Seasonal
-Reduce waste, re-think that oddly chosen expiration date!

-Thank your farmer personally

-Urge large corporations like Coca-Cola, PepsiCo and Associated British Foods to ensure the sugar they buy is not from land grabs, or does not contribute to land grabs

-Support grocery stores and brands that promote sustainability and better land practices

You don't have to know your farmers to appreciate the work. Whether the Midwestern farmer for your raspberries, the Californian farmer for your avocados, the Brazilian farmer for your coffee, the Thai farmer for your quinoa, or the South African farmer for your sugar... 
We Stand on Common Ground

-Megan Nakra


GROW Method: Early October Recipes Part 1

We know you are anxious for World Food Day. But, you might be acclimated to your daily coffee, pannini, burgers, whatever it may be. You want to try the GROW method, but how do you begin? Kale seems daunting. Why is zucchini a squash? How do I make cucumbers more fun? Try some of these recipes! Scroll through all seasonal produce for Illinois in Early October listed at the bottom of our page.

Cumin Scented Eggplant with Cilantro
Bon Appetit 

  • Stir 5 cups water and 2 1/2 tablespoons sea salt in large bowl to dissolve salt. Add eggplant slices. Place plate on eggplant to submerge; let soak 1 hour. Drain eggplant; pat dry.
  • Preheat oven to 350°F. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Working in batches, sauté eggplant until brown in spots and softened, 2 minutes per side. Transfer to large rimmed baking sheet. Repeat with remaining eggplant, adding more oil by tablespoonfuls as needed; arrange eggplant in single layer on baking sheet.
  • Mix cumin and cayenne. Sprinkle eggplant with cumin mixture. Roast until golden and cooked through, 30 minutes.
  • Remove eggplant from oven; sprinkle with garlic. Arrange eggplant on platter and drizzle with pomegranate molasses. Sprinkle pomegranate seeds and cilantro over. Serve warm or at room temperature.
Microwave  Sweet Potato Chips
Cooking Light

Microwave Sweet Potato Chips Recipe

  • Cooking spray
  • 1 (14-ounce) sweet potato, very thinly sliced, divided
  • 1 teaspoon finely chopped fresh rosemary, divided $
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided


Cut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange one-fourth of the potato slices in a single layer on parchment. Sprinkle evenly with 1/4 teaspoon rosemary, 1/8 teaspoon salt, and a dash of pepper. Microwave at POWER LEVEL 9 for 4 minutes. Check for crispness. Continue to cook at 30-second intervals until done. Repeat procedure with remaining potato, rosemary, salt, and pepper.

Herb and Tomato Foccacia
Style Sweet CA

1 t honey
1 c warm water
1 package dry yeast
2 1/2 c all purpose flour
2 t salt, divided
1/2 c olive oil, divided
1/2 onion, thinly sliced
1 clove garlic minced
2 roma tomatoes, sliced
8-10 cherry tomatoes
1/2 t rosemary
6 fresh basil leaves, torn

  1. Place yeast, water, and honey in a medium-large bowl. Combine and let rest for 10 minutes or until yeast begins to fizz
  2. Add in the all purpose flour, 1/4 cup oil, and 1 teaspoon salt. Turn out on a clean work surface and knead until smooth (about 5-8 minutes).
  3. Place dough in an oiled bowl and cover with a clean kitchen towel or plastic wrap.
  4. Let rise until it doubles in size (about 1 hour)
  5. Pre-heat oven to 450 degrees.
  6. Using your fingers, press dough into a well-oiled 1/4 sheet pan. Poke the dough with finger tips.
  7. Place tomato slices on top and "snuggle" in the whole cherry tomatoes into the dough.
  8. Let rest about 20 minutes.
  9. Meanwhile, slightly caramelize the onion and garlic with about 2 tablespoon of oil. Be sure not to overcook or slice the onions or garlic too small, or they may burn while baking.
  10. Top the dough with the onions, garlic, rosemary, remaining salt, and drizzle with remaining olive oil (about 2 tablespoons).
  11. Place in oven and bake for about 20 minutes.
  12. Remove once bread is golden and the cherry tomatoes "pop."
  13. Top with fresh torn basil leaves.

Moroccan Cauliflower

1 head cauliflower, cut into florets
1/4 t. cumin seeds
1/4 t cinnamon
1/4 t. tumeric
Chopped garlic
1/4 t coriander seeds
2 T butter, melted
2 T. fresh lemon juice
salt and fresh ground pepper
  • Preheat oven to 425
  • Line a sheet pan with parchment paper and set aside
  • Toast the cumin and coriander seeds in a dry skillet until fragrant, let cool and grind in a mortar and pestle or coffee grinder.
  • In a large bowl, add all the ingredients except the cauliflowers, stir to combine.
  • Add the cauliflower and toss until evenly coated
  • Spread onto the prepared sheet pan, sprinkle with salt and fresh ground pepper
  • Place in oven and roast for 15 minutes.

First Person: Voices, video, and photos from Oxfam's fight against poverty