In a world of plenty, about 815 million people worldwide are impacted by hunger. Although the world produces enough food for everyone to eat well, the United Nations recently released a report indicating that global hunger is once again on the rise. Each year on October 16, the Food and Agriculture Organization (FAO) commemorates World Food Day to raise awareness and summon a call to action in eradicating hunger and ensuring food security for all.
A range of complex factors across all aspects of the food system are drivers of global hunger, including economic, political, environmental, and social factors. Political conflict (war and displacement) and climate change (more intense storms, floods, droughts) are further compounding the problem, particularly in countries at grave risk of experiencing a famine, such as Somalia, Yemen, northeast Nigeria, and South Sudan. Yet, hunger is not only present in countries experiencing instability but also right in our own backyard as a staggering 42.2 million Americans experience food insecurity. In the U.S., a root cause of hunger is poverty. This disproportionately impacts adequate access to healthcare, education, and housing. All of these are issues that many New Yorkers constantly grapple with as economic inequalities deepen.
World Food Day invites us to view the right to food as a basic human right, where all people have adequate access to nutritious food at all times. In envisioning a world free of hunger, it is crucial to consider the role of decision making and power in the food system, and creating a pathway for everyday people to be active participants in creating an equitable and sustainable food system. Corbin Hill Food Project is committed to supplying fresh, local food to those who need it most. Guided by our values of social justice and racial equity, Corbin Hill works with underserved communities to increase access to local, fresh, nutritious, and culturally appropriate food. This season, Corbin Hill has donated nearly 4,000 lbs of food to our partner food pantries and actively cultivates partnerships with organizations and residents working to create change in the food system.
Bok choy is a type of Chinese cabbage. It has a mild flavor with a peppery spice. The leaves of this little green are tender and crisp, while the stalks are crunchy, firm and juicy. You can treat bok choy like any other leafy green by stir-frying, braising, steaming, sauteéing, simmering it in soups, or eating it raw in a salad! At a loss of what to cook for dinner tonight? Try out the following bok choy recipe!
1 tablespoon sesame oil
1 pound chicken cutlets, cut into ½-inch-wide strips
4 ounces fresh shiitake mushrooms, stems removed, sliced
2 carrots, cut into matchsticks
1 tablespoon grated fresh ginger
6 scallions, white and green parts separated, thinly sliced
3 tablespoons white miso
4 cups chicken broth
8 ounces uncooked wide rice noodles
12 ounces baby bok choy, quartered
1 tablespoon rice vinegar
Recipe adapted from Real Simple
Cook time: 35mins.
1. Heat the oil in a large Dutch oven over medium-high. Add the chicken and cook until just opaque but not brown, about 3 minutes. Remove and set aside.
2. Add the mushrooms, carrots, ginger, scallion whites, and miso to the pot and cook, stirring constantly, 1 minute. Add the broth and 3 cups water and bring to a boil. Reduce heat to medium-low and simmer 15 minutes.
3. Add the chicken to the soup and simmer 5 minutes. Add the noodles and bok choy and cook until softened, 3 to 4 minutes. Just before serving, stir in the vinegar and scallion greens.