Anna Lappé promotes health, equity and sustainability in food systems through her writing, advocacy, public speaking, and philanthropy. She has authored or co-authored three books and contributed to twelve others. Her Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It (2010) was named by Booklist and Kirkus Reviews as one of the best environmental books of the year. In addition to her writing, Anna appears frequently on television and radio and lectures at colleges and universities. With her mother, Frances Moore Lappé, Anna co-founded the Cambridge-based Small Planet Institute, an international network for research and popular education about the root causes of hunger and poverty. She currently runs Real Food Media, a collaborative initiative for popular education about food, farming, and sustainability. She lives in the Bay Area with her husband and daughters.

Thanksgiving Stuffing with Burdock, Apples and Pecans

1 package Arrowhead Mills or Chatham Village Stuffing Mix
1 ½ cup vegetable broth or water
1/3 cup olive oil or butter, plus 2 Tbs
2- 10” pieces of Burdock Root, grated
1 onion, chopped
2 Gala apples (or Granny Smith), cored and cubed
¾ cup chopped pecans
Fresh Herbs, (thyme, rosemary, sage, parsley)

Bring vegetable broth to a boil, along with butter or oil. Add stuffing mix, stir and
let sit covered for 5 minutes. Meanwhile,
in 2 Tbs olive oil, sauté burdock root on low flame for 10 minutes. Add onions
and sauté another 5 minutes. Add apple and cook another 5 minutes. Add
pecans. Add vegetables to stuffing and mix well. Add fresh herbs and season to
taste.
Bake covered for 20 minutes before serving.

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