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The past two decades have seen globalization of the world's wine markets proceed like never before, in both speed and comprehensiveness. There was a degree of trade expansion in the five decades to World War I but, until the late 20th century, interactions across continents involved little more than the exporting of vine cuttings and traditional production expertise.

The post Wine globalization set to continue appeared first on OUPblog.

I have to get creative when making meals because I’m allergic to both gluten and egg. It’s important to know that I’m not on some vanity diet–rather this kind of cooking has developed into a creative, culinary exploration in science. SO if you are vegan, gluten-free, or egg-free…these pancakes are for you! Even if you’re not, I’m betting you like my latest invention, “Upside Down Day” Gluten-Free Vegan Pancakes.

For Lunch:
In your juicer, juice two large handfuls of chilled fresh, organic kale, two stalks of celery, two green apples, two large basil leaves, and two large bunches of grapes picked off the vine. Serve the juice with a refrigerated celery stalk to keep it cold, or drink it down. Preserve Pulp in refrigerator for your pancakes. Run to Whole Foods and buy the Gluten Free Pancake Mix and the Egg Replacer. 

For Dinner:
“Upside Down Day” entails serving breakfast for dinner. Hubby is never home when we celebrate “Upside Down Day.” While he is a fairly good sport, I’m pretty sure he would suck all the life out of the occasion and offer to make his fabulous homemade tacos instead. (Plus he’s not invited because it’s imperative he never witness my slothfulness firsthand). If you haven’t figured it out already, “Upside Down Day” translates to “Lazy-Mom-Doesn’t-Feel-Like-Really-Cooking-Tonight.” We used to celebrate the event more frequently when my daughter was little and I’d serve up bacon and eggs for dinner. “Upside Down Day” is a rare, special occasion in the Gould house now that I can no longer eat eggs due to my allergy.

Ok. I digress. Back to making “Dinner”:
Mix the gluten free pancake mix following box instructions, except substitute the egg for the egg replacer (following those box instructions as well) and also substitute the milk with VANILLA Almond Milk or VANILLA Soy Milk. Mix in the leftover pulp from your lunchtime smoothie. Add more vanilla soy or almond milk to play with your desired thickness. Pour onto a HOT, lightly greased griddle. I used canola oil because I was out of rice bran oil, my new “go to oil” because it cooks at high temperature points. You know your griddle is hot enough if a drop of water dances off of the surface. Pour your batter onto the griddle. My pancakes poured thick and imperfect, and I quite liked them that way even though they took longer to cook. If you like yours thick too, avoid burning them by turning them frequently once the batter has set. Use a tablespoon to scoop out the batter if you have OCD and prefer a perfectly round pancake.

I served ours the conventional way, with Earth Balance (soy butter) from Trader Joe’s with pure Canadian maple syrup.

Enjoy!

Pancakes. I took them for granted when I was a kid. Now that I am all grown-up with adult onset allergies to both egg and gluten, pancakes could have become a product of my past like so many other foods I previously enjoyed.

I’m telling you all this because I want you to know I’m not on some vanity diet. No, I really do have to get creative making meals due to my allergies. So cooking, for me, has developed into a creative, culinary exploration in both sustenance and science. All that said, if you are vegan, gluten-free, or egg-free…these pancakes are for you! Even if you’re not deploying a similar diet, I’m betting you like my latest creation, “Upside Down Day” Gluten-Free Vegan Pancakes. My pancakes involve two meals: lunch and dinner.

For Lunch:
In your juicer, juice two large handfuls of chilled, fresh organic kale, two stalks of celery, two green apples, two large basil leaves, and two large bunches of grapes picked off their vine. Serve the juice with a refrigerated celery stalk to keep it cold, or drink it down. Preserve your pulp in the refrigerator for your pancakes you’ll make later. Run to Whole Foods and buy the King Arthur Flour Gluten Free Pancake Mix and Egg Replacer. 

For Dinner:
“Upside Down Day” entails serving breakfast for dinner. Hubby is never home when we celebrate “Upside Down Day.” While he is a fairly good sport, I’m pretty sure he would suck all the life out of the occasion and dangle his fabulous homemade tacos in front of our kids’ noses instead. (Plus he’s not invited because it’s imperative he never witness my slothfulness firsthand). If you haven’t figured it out already, “Upside Down Day” translates to “Lazy-Mom-Doesn’t-Really-Feel-Like-Cooking-Tonight-Day.” We used to celebrate the event more frequently when my daughter was little and I’d serve up bacon and eggs for dinner. “Upside Down Day” is a rare, special occasion in the Gould house now that I can no longer eat eggs due to my allergy. I can’t even cook eggs without itching…something about airborne allergens and what not. Who knew?

Anyway, I digress. Back to making “Dinner”:
Mix the gluten free pancake mix following box instructions, except substitute the egg for the egg replacer (following those box instructions as well) and also substitute the cow’s milk with VANILLA Almond Milk or VANILLA Soy Milk. Mix in the leftover pulp (where all the fiber is) from your lunchtime smoothie. Add more vanilla soy or almond milk to play with your desired thickness. Pour your batter onto a HOT, lightly greased griddle. I used canola oil because I was out of rice bran oil, my new “go to oil” because it cooks at high temperature points. You know your griddle is hot enough if a drop of water dances off of the surface. Pour your batter onto the griddle. My pancakes poured thick and imperfect, and I quite liked them that way even though they took longer to cook. If you like yours thick too, avoid burning them by turning them frequently once the batter has set. Use a tablespoon to scoop out the batter if you have OCD and prefer a perfectly round pancake. My husband’s banana pancakes are always perfectly round. Again, it’s your night to be a sloth, because you’ve kicked your husband out so you can make my pancakes.

I served ours the conventional way, with Earth Balance natural spread from Trader Joe’s and a hearty drizzle of Canadian maple syrup. My twelve-year-old son loved them, and he’s fairly hard to please, plus he got servings of both fruits and vegetables. I got to be a sloth and he ate his greens. It was clearly a win/win. If you try them, be sure to check back. Oh, and Happy Upside Down Day!

Enjoy!

I'm REALLY glad that the mural is being painted on panels which allows me to work in the garage around my schedule during odd hours!  I don't feel rushed, yet I feel like I'm still getting things accomplished (even with daytime demands).

This evening, I played around with the grape colors, bringing them closer to what I want.  I still need to build up layers and values.

Before

After

Hace mucho tiempo, when we were fit enough to carry a picket sign and young enough to walk a picket line holding it, supporting the United Farmworkers (UFWOC) was an easy decision. Hell, back then some of us couldn't even afford to buy grapes, so it wasn't such a sacrifice to stand up for the basic civil/human rights of those who provide our food.

If you've been out of that loop, you may be surprised to hear that the struggle is not over. And needs our support, again. Below is a message from UFWOC that deserves your read, if not more:

Tell 3,000 stores about Giumarra Vineyards' abuses

Retailers are in a special position to keep their suppliers accountable. This is why farm workers out at Giumarra Vineyards, the nation's largest table grape grower, are seeking their help in keeping their employer accountable.

We know from experience, however, that it is you--the consumer--whom grocers are most responsive to. Please let Unified Grocers, a Forbes Fortune 1,000 company made up of over 3,000 independent retailers, know that as a purchaser of Giumarra's Nature's Partner produce, they have a responsibility to hold this company to higher standards.

The conditions at Giumarra are deplorable. Go here to see what Giumarra employee Domingo Valderrama says about how his company treats farm workers:

You may be surprised to hear that Giumarra can get away with denying workers water or breaks during the hot summer months of CA's Central Valley, where temperatures climb to the triple digits. Not only is this a grave injustice, it is also illegal. However, this company has a long history of such violations.

State enforcement of the law has proven to be inadequate in protecting these workers. In order to be able to ensure their own protection, farm workers need union representation. Giumarra goes to great lengths to avoid losing any power over the farm workers toiling in their fields. In the past, they've harassed and intimidated workers who have tried to gain union representation.

In order to make sure that Giumarra cannot do this again, we need you to tell the buyers of Giumarra's and Nature's Partner's produce to demand this company uphold the law. Join Domingo in saying, "Si Se Puede!" Click here to send this message to them.

Keep up with the Giumarra campaign at: http://action.ufw.org/giumarra
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