iEat Green - 04.01.21 - Joshua Sbicca, Justine Lindemann, Antonio Roman

Joshua Sbicca is Associate Professor of Sociology at Colorado State University. As an educator
and scholar-activist he ties his work to grassroots initiatives to advance food system change and
economic and racial justice. His research and teaching engage with food as a site of economic,
political, and social struggle. His recent work focuses on food systems and cultures and social
movements at intersections of carcerality, gentrification, and racial capitalism. Underlying these
interests is an ongoing engagement with how activists and scholars articulate and practice food
justice and what this means for building broad based social movements. He is the author of Food
Justice Now!: Deepening the Roots of Social Struggle. He is also the co-editor with Alison Hope
Alkon and Yuki Kato of A Recipe for Gentrification: Food, Power, and Resistance in the City. 
 
Justine Lindemann (PhD, 2019, Cornell University) is an Assistant Professor of Community
Development and Resilience in Penn State University's College of Agricultural Sciences. She has
several years of experience working on issues around community and economic development
both domestically and internationally. Her teaching focuses on methods, theories, and practices
of community development with a particular focus on civic engagement and anti-racist praxis.
She also has a faculty Extension appointment that guides an applied research and programming
agenda on issues related to urban food systems, equity in the food system, and urban community
resilience more broadly. Prior to coming to Penn State, Justine spent several years researching
experiences and politics of vacant land reuse and urban agriculture among Black gardeners and
farmers in Cleveland, Ohio. Recent publications center questions of urban land, competing
epistemologies of land value, and the contours of a Black agrarian imaginary related to self-
determination in food across history and geographies.
 
Antonio Roman-Alcalá is an educator, researcher, writer, and organizer based in San Francisco,
California who has worked for just sustainable food systems for over 15 years. Antonio co-founded
San Francisco’s Alemany Farm, the San Francisco Urban Agriculture Alliance, and the California
Food Policy Council, and his 2010 documentary film, In Search of Good Food, can be viewed free
online. He holds a BA from UC Berkeley, and is a PhD candidate at the International Institute of
Social Studies (ISS) in The Hague. Currently, Antonio teaches at UC Santa Cruz and with
the Urban Permaculture Institute, maintains the blogantidogmatist.com, conducts research on
agroecology, social movements, and social change, and co-facilitates the scholar
formation Agroecology Research-Action Collective (ARC). He also participates in and supports a
variety of social movement projects, including urban farms, tenant councils, rural agroecology
education collaboratives, and the US Food Sovereignty Alliance.

Stuffed Savoy Cabbage

Pre-heat oven to 375 degrees.
Filling
1 onion, chopped
1 celery Sauce
1 pepper, diced (Asst. colors) 1- 14oz. can Eden crushed tomatoes
1 zucchini, large dice 3- 14 oz. cans organic diced tomatoes
1 long Japanese eggplant 3 onions, cut in crescent moons, halved
2 yellow squash, large dice ¼ cup agave
1-2 carrots, small dice ½ cup raisins
3 Portobello mushrooms, large dice ½ cup water
1 small head of broccoli, cut into florets ¼ cup red wine vinegar
2 t. salt 1 ½ t. salt
2 Tbs. dill, chopped 4 Tbs. pine nuts
2 t. thyme, chopped 2 t. cinnamon
½ t. pepper
2 cups cooked French lentils 1 Large head of Cabbage or 3 small
2 cups cooked brown rice
2 Tbs. Tamari
¼ cup red wine
For the sauce;
Cook the onions in olive oil over medium heat, until translucent. Add the pine nuts and cook until they are
golden, then add the cinnamon, and cook for 1 minute more. Add remaining ingredients, bring to a boil, then
reduce the heat to simmer and cook for 30 minutes, stirring constantly.
For the Cabbage;
Cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10
minutes, then remove. Separate the larger, outer leaves for filling.
For the Filling;
In a wok, sauté the onion in olive oil until translucent. Add the celery and carrots and cook for a few more
minutes. Add the eggplant, and cook until soft. Add a tablespoon or 2 of water if it’s sticking to the wok. Add
the mushrooms, and cook down until they soften. Add the red wine and tamari. Add the zucchini, yellow
squash, pepper, and broccoli and cook for 5-10 minutes, until all the vegetables are soft. Add the herbs, S & P,
lentils and rice. Mix thoroughly. Taste. Add more tamari, salt & pepper if desired
Stuff the Cabbage;
Spray the bottom of a casserole pan with oil. Cover the bottom with a thin coating of the sauce. On a large
work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle. Fold in
the sides of the leaf, and then, starting in the front, roll up the cabbage. Place, seam side down in the casserole
pan. Continue until you have all of the leaves rolled up, and you fill the pan. Cover with cabbage rolls with a
generous amount of sauce, and then cover with tin foil. Bake in oven for 40 minutes.