In One Picture: Hurricane Sandy Turns a Pumpkin Into a Storm Salad
I feel almost guilty enjoying the calm central California autumn here while the northeast is in chaos due to Hurricane Sandy. My brother, a professional chef who lives in Brooklyn, decided to make the most of it even though his family’s Carroll Gardens apartment is at the convergence of low, moderate and high likelihood of evacuation zones in FEMA’s books.
All those pumpkins could serve as storm grub as long as one is able to cook. To that end, my brother cut up a pumpkin and tossed it with rosemary, fennel, star anise, allspice and coffee and roasted the mixture together. Throw in some shaved funnel, pomegranate seeds and red pepper, top it with a yogurt and tahini dressing, and his family, and perhaps apartment building, is safe. Lesson learned: Storm Sandy notwithstanding, all those pumpkins decorating windows and porches should not be wasted. They are nutritious gold. And help with hurricane preparedness.
Part of our random In One Picture series.
Photo courtesy Kevin Kaye.
Hurricane Sandy, meet storm salad
About The Author
Leon Kaye
Leon Kaye is the founder and editor of GreenGoPost.com and its advisory division, GGP Media. Contact him to discuss how he can work with your organization or event.
His focus is making the business case for sustainability and corporate social responsibility (CSR).
He writes for San Francisco-based Triple Pundit, Inhabitat and now The Guardian, for which he writes about corporate responsibility, water, and green building. He has also written for AIA's Architect Magazine.
Leon works out of Fresno and Silicon Valley, California, and when he has free time, he enjoys hiking, gardening, cooking, weightlifting, and planning his next trip to one of the 60 countries he has visited. He has an MBA from USC's Marshall School of Business and is also a proud graduate of the University of Maryland-Baltimore County (UMBC) and Cal State-Fresno.
