Second Edition:
Collective & Community
Care Edition
Summer 2022
Beet Street Zine is a collective of artists, chefs, growers, dreamers,
organizers, mobilizers, community members, storytellers and many
more extraordinary individuals! Wed like to invite you to join us

as organizers and/or contributors of the zinel We are accepting

art, recipes, personal stories, video & audio recordings, etc. If you
are interested in joining as an organizer and/or contributor, please
email all inquiries and submissions to beetstreetzine@gmail.com
and see more information on Instagram @beetstreetzine.

Chicago Food Sovereignty Coalition (CFSC) is a coalition of auton-
omous mutual aid groups working together in the Chicagoland area
to reimagine a resilient, sustainable and equitable local food system
based on food sovereignty. Together, they have established a food
rescue network and have procured storage and working space to
support the efforts of their member groups.

TABLE OF CONTENTS

I Like Beets by Rob Steinberq, 1
David Liebe Hart, & Jonah “Th' Mole” Mociun

Congee Recipe by @alyssalowww 2
Mother’s Day Meal (For Those Who Have 4
a Peter Par Complex) by Arthur S.

Chicken Soup by M. Seckler 6
Murder in the 145th Degree by Arthur S. ¥
&éi‘;fi;;féfim Chef Roberto Pérez from 10
Living Room by Ornuma Panmunce 14
Triniky Seed Millk Recipe by @Radiusete 15

Seeded Grape Juice Recipe tg @Radiusetc 19
/ RAs Natural Abundance an
The Love Fridge Chicago
I Like Beets | by Rob Steinberq,
David Liebe HarE Zt Jonah “Th'

Mole” Mociun
Congee Recipe |
by @alyssalowww

Congee, or jook (as my family callsit), is a Chinese rice porridge.
Itis a dish | grew up eating, and in my household, it is tradition-
ally served the day after Thanksgiving with the leftover turkey.

Our Thanksgivings were always centered around food and family.
Everyone contributed in some way, whether in the preparation or,
like me, the consumption. Now that I've gotten older and found a
sense of curiosity and identity in Chinese cuisine, I always go back
to jook—that warm, dense, soupy rice texture and the various top-
pings, like choosing my own culinary adventure. As I type this out,
I can hear my family in the kitchen, the smells of ginger and white
pepper, or the crunchy sounds of chopping green onions. Nothing
goes to waste, whether its time with each other or leftover Thanks-
giving turkey.

Most of my family recipes rely on the unit of eyeball measurements
and taste testing. This might go against the advice of culinary ex-
perts, but with jook, one cannot simply go wrong with over- or un-
der-seasoning, because every family has their own spin on it. This
recipe is meant to be shared, and I hope it brings a sense of warmth
and community to others as it has for me.

Equipment:

« " Llarge soup pot over a stove

Ingredients:

+ 1 whole rotisserie chicken carcass, with extra shredded chick-
en. Or 1 post-thanksgiving turkey carcass lefiovers, with extra
shredded turkey.

+ 23 cups of rice (uncooked)

+ Generous amounts of powered white pepper - start light and
increase once the jook is more absorbed

« 1-2inches of thinly sliced ginger

« Saltto taste Toppings:

B G pped green onions
+ Fried scallions
+ Black sesame seeds
« Chilioil
) + Soysauce
Directions

1. Prepare the broth. Fill a large pot with water, add sliced ginger
and the whole chicken or turkey carcass, and bring to a slow.
boil

2. Strain broth to remove the bones. Pick off excess meat and in-
corporate it back into the broth

3. Add the powdered white pepper and salt to taste.

4. Add the rice and bring to another slow boil (1 hour). Constant-
ly stir so the rice doesn't stick to the bottom of the pot. You may
add more water or more rice depending how dense or soupy
you want your jook. I prefer somewhere in the middle.

5. ‘The rice should be more absorbent and form a nice thick

creamy texture. Slow boil for another hour.

In the meantime, chop/prepare your toppings.

Once done, scaop some in a bowl, add your toppings, and

enjoy!
Mother’s Day Meal
(For Those Who'Have a Peter Pan
Complex) | By Arthur S,

For some, Mother's Day may very well be the most im-
portant holiday of the year. And what better way to show

your mom (who you still live with because you have a condition
which causes you to continue to hold onto childhood tendencies
rather than succumbing to the socialized aspects of adulthood) you
appreciate her than by making her a meal from the heart.

Give back to the woman that raised and supported you (and con-
tinues to support you well into your 30s) by preparing her favorite
meal. What’s her favorite meal? You probably don't know. 30+ years
of living in the same house and you never stopped thinking about
yourself for one second to even notice. Sad. But all your selfish,
narcissistic tendencies aside, how about you just make her your
favorite meal: your mother's lasagna.

She makes the best lasagna. The way the cheese boils in the oven
creating that bumping, crispy gold color. The combination of all
that meaty red sauce in between the moist layers of pasta and
creamy white cheese filling. And that smell!

It smells like childhood.

Do you remember how great childhood was? I bet you do. So much
potential, yet to be wasted. So many people yet to be disappointed
by you.... not least of all yourself.

‘Theres no way you can make lasagna like your mom makes it, since
youre stuck in a state of perma-adolescence and struggle to accept
accountability and learn to do anything for yourself. But don't let
that hold you back like it always has.

What's that? You just looked up the recipe, and it seems like a lot to
commit to?

4
Fair enough.

Well then, let’s make mom a classic dish that you've been perfecting
your whole life.

Ingredients Checklist:

1 cup of Capn Crunch Oops! All Berries | Total cook time: 2 mins
1 cup of 2% milk Active cook time: 1 min

Yield: 1 bowl
Directions:

1. Grab abowl from the cabinet. If there aren't any clean ones, you
may have to complete a household chore for once in your life
and wash it yourself with dish soap and water.

2. Add the cereal to the clean bowl and pour milk until the cereal
begins to float.

3. Share it with your mother. Don't worry if its gotten a lttle
soggy before she finally gets a chance to eat it. She’s been patient
with you your whole life; why wouldn't she enable this behavior
as well?

4. Express to your mom that you're anxious and scared about leav-
ing the nest, but that the time has come (about 10 years ago)
to do so. She'll let you know that you're always welcome to stay
with her as long as you want, but don'tlisten to that. Its a trap.

5. “Tell your friends, and other family members that you would
like to take steps to find consistent, gainful employment while
searching for a new permanent living situation. That way, they
can hold you accountable during every step of this recipe.

6. Seek out therapy to help you work through some of these emo-
tional blocks in your development. Too expensive? Use some of
that money you should have saved up by not paying rent.

7. Learn to cook for yourself and make anything other than cereal.
Maybe give that lasagna recipe a try.

8. Enjoy!
Chicken Soul

b? M. Seckler [Adapted from Jewish Apoc—
al 3r(se: Foods for Healing and Survival by M.
Seciler, 2022]

My ancestors who immigrated to the US. from Eastern Europe
provided a model for care in times of resource scarcity. Ashkenazi
cuisine is built upon preserving food for the year and making the
most of poor ingredients. There is limited culinary knowledge
passed down from the generations before my grandparents-much
of that history was lost flecing Europe-so most of my ancestral
culinary knowledge comes from my Savta.! In every culture, food
is 2 mode of spiritual sustenance-that is, the experience of cating
one’s own cultural foods is uniquely nourishing in body and spirit.
For me, one of those foods is chicken soup. It's simple, innate, and
only requires about 6 ingredients, (half of which can be vegetable
and meat scraps).

Soup as Care

“This year, I started making a lot of chicken soup and bone broth. As
two sources of medicine and comfort, these helped me get through
a rough winter. I got into the habit of making a big batch and freez-
ing some in advance for easy access during flare-ups. Its a famously
Jewish food to bring to loved ones when they're sick. Even just
thinking about my mom or Savials chicken soup warms me to my
core. I also derive great pleasure in making it for my family and

1 grandmother in Hebrew
friends; doing so is my way of showing care. While I'm brewing the
soup, sitting around the table sipping broth with loved ones, or de-
livering some to a sick friend, I connect with my ancestors, whose
tradition centers collective care. I went to four different stores on
Passover to find fresh dill - “the star of any show” according to
Savta. Not only does honoring their practice embody care in the
way that this special food is shared in joy and comfort, but it also
presents care in the sense I follow their process with devotion.

Soup as Medicine

Chicken bone broth has blood-building and anti-inflammatory
properties. It soothes the stomach lining and contains collagen
which supports the bones and joints. Broth fortifies the gut biome
and modulates the immune system. It works as a natural penicil-
lin and decongestant, and promotes good sleep. I also like to add
garlic, which has antibacterial properties and supports the immune
system, blood, muscles and joints.

Our culinary ancestral knowledge gives us the tools and the medi-
cine that we need to survive and take care of each other. I imagine
my future garden, growing many of the things that my ancestors ate
~ carrots, parsnips, dill, parsley, onions, garlic - and I feel hopeful.
Murder in the 146th Degree |
bj Arthur S.

Tused to be a line cook.
Someone once died choking on a piece of food that I

made.

It was a porkchop.

It was too dry.

1 found the server that ran the food to the table. Stacey.

Poor thing didn't even realize that she was an accomplice to
amurder.

I told her what she was caught up in. She once had her whole life
ahead of her.

Funny how our fates can change so quickly.

She didn't know what to do or where to go.

Itook her into my arms and told her I wouldn't let anything happen
to her.

We bolted for the back door and got out of town.

From that moment on, we were on the run.
We no longer had the past. All we had was the future... and each
other.

‘The support, the love, the grace we gave one another, it made every-
thing bearable.

Its at your darkest moments that you really see the light that shines
in others.
I was going to get her out of this.
We traveled from town to town getting jobs at restaurants across
the country.

With alittle bit of luck, we would make it down to Mexico. Home
free.

But luck can only last so long.

‘They finally picked me up, working the grill station at Casa Cabana
in San Antonio.

Stacey had a change of heart and tipped them off in the hopes of
getting a lighter sentence.

I can't say I blame her.

‘The trial was a spectacle. Broadcast all over the world.
It was kangaroo court. A jury filled with line cooks and dishwash-
ers.

It took them all of 3 minutes to find me guilty on all charges.
Death was the sentence. 2,450 volts.

Honestly, it kind of felt good to stop running.

‘They served me my last meal.

It was a porkchop.

It was perfect.
Interview with Chef Roberto Pérez
from Urban Pildn

Roberto Pérez is a chef, musician, and researcher of Afro-Caribbe-
an traditions. He is one of the founding members of acclaimed Af-
ro-Puerto Rican music group, Bomba con Buya, and the co-found-
er of educational culinary initiative,
Urban Pilén. Urban Pilén is a culinary
movement with a mission: to honor and
preserve cooking traditions from Puer-
to Rico, the Caribbean, and Latin
America, while using completely
natural, healthy ingredients.

When did you begin to develop an
interest in food and cooking?

Its been an interest for me since
Iwas a child. I always wanted to
cook for myself, but gender roles
played a big part in my home.
Unfortunately, as a boy, I was
discouraged from cooking. But I
then followed that passion later as
an adult. And thats my testimony,
regardless of age, you could stll
learn to cook.

Your work as Urban Pilén is not
only that of a chef, but an educa-
tor and historian as well. How did

history and storytelling become a
part of your culinary work?

RS
L%

Ny

Unfortunately, history is often
forgotten and ignored, but I've
always been curious about the stories
that pertain to us culturally. Then I get so

excited that I want to share. Its kinda what makes me different. I
also think about creating my niche as a small business. Ilike to do
things that others don't. That’ why you rarely see me cook the typi-

cal - or what Id call cliché - menus.
10
You aim to keep Puerto Rican, Afro-Caribbean, and Latin American
culinary traditions alive in the Chicago foodscape. What are some
particular lessons, ideas, and understandings that you draw from
these places and traditions - Chicago included - and how do you see
them all working/fitting together?

Life is a journey, and we are forever learning, There is so much to
draw from when it comes to the Caribbean alone; it's so diverse and
vast that I will never run out of things to cook. Being from Chica-
go, we can use the commonalities of food as a pathway to blur the
Tines and borders of our segregated city. Also, and very importantly,
food is medicine. We must relearn many cultural norms, even when
they're not popular. We have to stop using artificial colorings and
flavorings. In some countries it’s illegal and known as the “rainbow
of risk” We can also follow a basic rule while reading food labels: if
You can't pronounce it, don't buy it.

‘What do you think the relationship is between food and collective/
community care?

Did you know that the United States is ranked 46th or 47th in life
expectancy amongst developed countries? Although there are many
reasons for this, such as our gun violence, COVID, lack of universal
healthcare, drug abuse, etc., our diets are a big factor as to why we
rank where we do. And because the FDA and government woni't
help us, we have to help ourselves. So, if I have a platform, I see it as
a responsibility to speak up against unhealthy habits, even if those
habits have been culturally encouraged. Theres much work to do,
but I definitely see positive change.

Tknow you and some other chefs organized the mutual aid project
Farm, Food, Familias (FFF) at the beginning of the pandemic. Can
you tell us a bit about how that came about, who was involved, and
how the commaunity responded?

Ialways say that one of the things I'm proudest of is being a part of
Farm, Food, Familia. Since March of 2020, we, as a collective, have
cooked more than 25 thousand meals. We started as the pandemic
was hitting our city hard, I was leading virtual classes called “Essen-
tial Caribbean Cooking Classes’, and two friends, Vivi and Taryn,
were attending. Theyd seen a need in their community and asked if
Id help. The community responded with so much love - it was like

Illustrakion by Lucy Leith
Photo Referewce Credit: Jamie Kelter 11
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I was going to get her out of this.
We traveled from town to town getting jobs at restaurants across

B vols.
tost0p runndg.
‘They served me my last meal.

Itwas a porkchop. i .
It was perfect. Illustration by Lucy Leith

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3. Add in the ginger and mint.

4. Blend on low for 10-20 seconds to keep as much of the essential
nutrients intact.

5. Separate the pulp/fibers by pouring over a stainer covering a
bowl or jar (glass is best for drinking and storing juices.)

6. If you're usinga juice/milk bag, like I do, pour directly into the

bag, over a bowl or jar, and press out, leaving the pulp/fibers.

(If you're using a juicer, you can feed each ingredient in, mix

well and enjoy)

You can enjoy this juice
combination as i, or you
can proceed to turn it into
asmoothie. Take your juice
and pour it back into the
blender or juicer, chop the
papaya to your liking, add
in on low setting (to retain
nutrients) as you did with
the juice, and enjoy! You
can pour out 6-80z shots or
double the recipe and share
with loved ones!

21
—BEET SREEF—

Special thanks to the Chicago Food Sovereignty Coalition
for making this project happen.

Thanks to the members of Beet Street Zine:

Moses Eric Von Haynes
Jehoiada Zechariah Calvin Ohia
Ro Redfern Bea

Cover Art by oORn