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Saturday, July 23, 2011

One Man's Stand For Justice! Don't miss this amazing story on PBS 7/26.

I'll be blogging about the book Mugabe and the White African later this month, but I wanted to let you know that Point of View will air the documentary Mugabe and the White African on Tuesday, July 26th.

The film tells the story of Mike Campbell and his family of three generations of Zimbabwean farmers as they attempt to keep their farm under Mugabe's "land reform." Watch the trailer for the documentary below and visit the PBS Point of View website for your local listing. http://www.pbs.org/pov/tvschedule/



The book Mugabe and the White African (Lion Books, distributed by Kregel Publications, July 15, 2011, ISBN: 978-0-7459-5546-9, $14.95) written by Mike Campbell's son-in-law Ben Freeth provides more detail regarding the family's struggles and court battles.The book chronicles the deeply moving and life-threatening struggle of a Christian family from Zimbabwe to protect their legally owned farmland, to protect the lives and livelihoods of all those working on the farm, and to live to see justice.

Freeth lays bare a beautiful but lawless land fouled by fear. A 'Clockwork Orange' state where racism, greed, and violence are ultimately humbled by almost unimaginable courage. Richly described, bravely chronicled, and utterly compelling. 
-Mike Thomson, Radio Foreign Affairs Correspondent, BBC


Ben Freeth has an extraordinary story to tell. Like that of many white farmers, his family's land was "reclaimed" for redistribution by Mugabe's government. But Ben's family fought back. Appealing to international law, they instigated a suit against Mugabe's government in the SADC, the Southern African equivalent of NATO. The case was deferred time and again while Mugabe's men pulled strings. But after Freeth and his parents-in-law were abducted and beaten within inches of death in 2008, the SADC deemed any further delay to be an obstruction of justice. The case was heard, and was successful on all counts.

But the story doesn't end there. In 2009 the family farm was burned to the ground. The fight for justice in Zimbabwe is far from over--this book is for anyone who wants to see into the heart of one of today's hardest places and how human dignity flourishes even in the most adverse circumstances.

Read an Excerpt (PDF)

Read the Press Release

Thursday, July 07, 2011

Get in my Belly! Jerk Pork Chops, Cuban Black Beans & Cilantro Slaw

Our new favorite meal! A touch of Caribbean, a dash of Cuban & pinch of Tex Mex - and voilĂ , you've got Way Yum Food!

Caribbean Jerk Pork Chops: 
(another GREAT recipe by Grace Parisi in Food and Wine)

Easy Way Rubbing a vibrant jerk paste on chops before a quick 20 minutes on the grill gives them an insanely good, peppery heat.

    * ACTIVE: 20 MIN
    * TOTAL TIME: 1 HR 15 MIN
    * SERVINGS: 4

Ingredients
© Marcus Nilsson
         1. 1 habanero chile, seeded and chopped
         2. 1 small onion, coarsely chopped
         3. 1 scallion, thinly sliced
         4. 1 garlic clove, thinly sliced
         5. 1 teaspoon ground allspice
         6. 3/4 teaspoon dried thyme
         7. 1/4 teaspoon ground ginger
         8. 1/4 teaspoon freshly grated nutmeg
         9. 1/4 teaspoon cinnamon
        10. Kosher salt and freshly ground pepper
        11. 1 tablespoon vegetable oil, plus more for brushing
        12. 1 cup store-bought Kansas City–style barbecue sauce
        13. 4 pork rib chops (12 ounces each)
        14. 1/2 cup hickory, pecan or oak chips

Directions
1. In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste.
 
2. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.
 
3. Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.
 
4. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

Frijoles Negros (Cuban Black Beans):
(Carol Bullock, Food.com)

    * Prep Time: 15 mins
    * Total Time: 1 hr
    * Servings: 6

Ingredients:
  1. 2 (10 ounce) cans black beans, liquid drained and reserved
  2. 1 medium onions, chopped
  3. 1 green peppers, chopped
  4. 4 garlic cloves, minced
  5. 1 teaspoon cumin powder
  6. 1/2 teaspoon oregano
  7. 1/2 teaspoon salt
  8. 1 tablespoon red wine vinegar
Directions
   1. Fry the onion and pepper in a little oil.
   2. Add the garlic and saute a little.
   3. Introduce a little of the bean liquid until all previous ingredients are soft.
   4. Add the beans with the remaining liquid.
   5. Add spices and simmer about 30 minutes.
   6. Add the vinegar just before serving.
   7. These are quite good when served over a bed of rice seasoned with just lime.

Cilantro Slaw:

Ingredients:
1/3 cup chopped fresh cilantro
1/4 cup stone ground or dijon mustard
3 Tbsp mayo (light mayo works well)
1 Tbsp white wine or Champagne vinegar
half a small head of red cabbage shredded or chiffonaded
half a small head of green cabbage shredded or chiffonaded

Directions:
Whisk dressing ingredients in a large bowl, then add cabbage and stir until it's thoroughly coated.