Graham Riches, is emeritus professor of social work at the University of British Columbia. He was a VSO volunteer in Sarawak (1960-61) before studying at Cambridge and LSE, later practicing community work in London and Liverpool (UK) then teaching social policy as a social work educator in Hong Kong (HKU), Australia (James Cook University) and in Canada at the University of Regina, the University of Northern British Columbia and as a former director of the UBC School of Social Work (1998-2008). His research lies in the fields of poverty, human rights and social policy within Canada and the rich world focusing on the politics of hunger (food insecurity), corporate charity (food banking) and the right to food. In 1985 he first wrote about food banks and their introduction to Canada from the USA in a book entitledFood Bank and the Welfare Crisisfollowed by two edited texts onFirst World Hunger(1997 & 2014), and his most recent bookFood Bank Nations. Poverty, Corporate Charity and the Right to Food(2018). He has been an invited speaker at conferences or consultations in Australia, Canada, Finland, Germany, Hong Kong, Italy (FAO), New Zealand, Spain, Scotland, Sweden, the UK and USA and continues to be active in writing and public speaking within Canada and internationally about domestic hunger, corporate charity, public policy and the human right to adequate food.

 

Spring Vegetable Primavera

1- 16 oz. package of organic whole wheat pasta;
1 onion, diced
1 carrot, diced
1 celery stalk, cdiced
½ yellow pepper, diced
1 large bunch of broccoli rabe
1 bunch Asparagus, bottoms trimmed off, and cut into 1” pieces on angle
4 white mushrooms
olive oil
¼ white wine
1 head garlic, chopped fine
¼ cup chopped Italian parsely
1 Tbs. Tamari
¼ cup tomato paste
¼ t. red pepper flakes
2 Tbs. capers
¼ cup Kalamata olives, cut in half
Salt and pepper
1. Cook pasta al dente, reserving ½ cup of pasta water
2. Cover bottom of cast iron pan with olive oil. Sauté onions, carrots and celery in
olive oil for 5-7 minutes, until soft.
3. Add the garlic, yellow pepper and broccoli rabe and sauté 2 minutes.
4. Add the mushrooms, and cook for 2 minutes. Add more oil if needed, or use
water instead.
5. Push all of the vegetables to the side, and add the tomato paste to the center of
the pan. Cook for 5 minutes, allowing the flavor of the tomato paste to ripen.
6. Add the asparagus and white wine, capers, olives, and salt and pepper to taste.
7. Add pasta and finish cooking in the sauce, adding 2 Tbs. of the pasta water at a
time, until desired consistency of sauce.
8. May be serves with fresh, shaved Parmesan Cheese or vegan Parmesan Cheese
alternative

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