Bread
Without Borders "Break Bread; it is the Recipe for Peace!"
Our philosophy is, "Break Bread , it's the Recipe for Peace". The ancient ritual of bread making and sharing (breaking bread) with family and friends, is worth reinforcing in our violent and war torn world. Even today, this ritual can bring people together around a table to celebrate our common humanity. It
is our desire to support peace and peace making through continuance of this ritual of breaking bread together. Part of our profits will go to charities that seek to end world hunger and support efforts to create lasting peace around the world. this year a portion of our profits will go to Seeds of Peace camp in Maine. Please see their efforts to bring together today's youth
from Israel and Palestine. Seeds of Peace Sincerely, Norton West
This site is a member of WebRing. To browse visit here.
Treaties are negotiated by governments. Peace is made by people. Seeds of Peace is doing what no government can. It is sowing the seeds of peace among children who have grown up with the horror of war. By teaching teenagers to develop trust and empathy for one another, Seeds of
Peace is changing the landscape of conflict. It is enabling people blinded by hatred to see the human face of their enemies. It is equipping the next generation with the tools to end the violence and become the leaders of tomorrow.
The story of Danny's life and death has touched thousands of people who never knew him. By developing original programs, the Daniel Pearl Foundation hopes to bring light to the world the way Danny did through his stories and music. In that spirit, the Foundation has undertaken several projects, including:
We adore good food. These recipes have been kitchen-tested by us, as you will see
by the alterations noted - indeed, many of the recipes have been developed entirely by my chef, TPH. I hope you will get as much enjoyment out of these dishes as we have. -ejm (aka llizard) Courtesy of
http://ejmtph.crosswinds.net and Norton's Wellbread
The Artisan is an Italian food recipe and bread baking site. Recipes and information found on this site have either been originally developed by us, sent to us by colleagues in Italy, or have been translated from
Italian texts. Recipes presented here, and which are not developed by the staff, are properly accredited. Opinions are ours alone. Those who do not agree, or who question the recipes as well as the opinions may contact us. We continuously offer a variety of new recipes for the foods and breads of Italy, as well as commentary and
criticism. We maintain a large reference library of Italian cooking and baking, and are able to offer free technical support to those who ask us for assistance.
CIDA Food Aid to Afghan. and Afghan Child Mortality
Approximately 5 million people are vulnerable
to famine in Afghanistan and the region, while 3.5 million are living as refugees in surrounding countries and 1 million people are internally displaced. Afghanistan has the fourth highest child mortality rate in the world - one in four children dies before the age of five. CIDA provided $2.56 million for this initiative through a funding arrangement that sees the
federal government match donations raised by the Canadian Foodgrains Bank by a ratio of 4-to-1. The donations raised by the Foodgrains Bank come in the form of product donated by Canadian farmers or cash gifts from the public. In the last 10 years, CIDA has provided approximately $160 million in humanitarian aid to Afghanistan, including $16 million since September 11.
Proximate Solutions: If you give me a fish, you feed me for a day. Ultimate Solutions: If you teach me how to fish, you feed me for the rest of my life. Courtesy of Doctors Without Borders
Practically every consequential Palestinian street has some sort of fast food stall adorned with brightly coloured bowls of salads, pickles and sauces. This is food you grab on the run, munch on your way or take home as part of a meal. In comparison with the European or American
equivalent, this fast food is surprisingly nutritious and tasty. It is common to begin a sit-down meal in a restaurant with meze, an assortment of salads, pickles and seasonal munchy things served with fresh bread, however these can easily make a meal on their own, and have spoiled the appetite of many still waiting for a main meal, so watch how much you munch if its only
supposed to be a starter. A number of the popular meze dishes are also the foods served on the street as fast food. The meze can be followed by one of the 'traditional Palestinian main meals' which are usually meat centered and excessive in quantity. Every town has its sweet shops, selling slices of sweet sticky syrup doused concoctions from the huge metal trays decked out in
their windows. There are also seasonal sweets for festivals such as Ramadan. With coffee houses, fresh juice stalls, wandering juice sellers and bars the choice of beverages is equally wide, with drinks to fit every occasion, cold and hot, soft and alcoholic, bitter and sweet. The arguila, the tobacco water pipe, is the traditional after dinner relaxant.
There is a precious jewel in the middle-east, which is Lebanon. This country, which is roughly the size of Connecticut, sits on the east side of the Mediterranean Sea. Their cuisine is simple, yet elegantly complex in flavors. See more at Lebanese Recipes and traditional food
The Jewish people began to come home to Israel from the four corners of the world more than a century ago, and they brought their recipes with them. Because of this phenomenon, Israel boasts restaurants with every imaginable kind of cuisine. Everything from
Thai to Romanian; Greek to Italian; fast food American like McDonalds, Burger King and Kentucky Fried Chicken to elegant French establishments. You will find restaurants which specialize in Chinese, pancakes, Mexican, or South African steaks
Teff is an intriguing grain, ancient, minute in size, and packed with nutrition. Teff is believed to have originated in Ethiopia
between 4000 and 1000 BC. Teff seeds were discovered in a pyramid thought to date back to 3359 BC.
The grain has been widely cultivated and used in the countries of Ethiopia, India and it's colonies, and Australia. Teff is grown primarily as a
cereal crop in Ethiopia where it is ground into flour, fermented for three days then made into enjera, a sourdough type flat bread. It is also eaten as porridge and used as an ingredient of home-brewed alcoholic drinks. The grass is grown as forage for cattle and is also used as
a component in adobe construction in Ethiopia. At this time it is not widely known or used in the U.S.,
though it is cultivated in South Dakota and Idaho and is available
in many health food stores.
Injera is not only a kind of bread—it’s also an eating utensil.
In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Enjera also lines the tray on which the stews are served, soaking up their juices as the meal progresses.
When this edible tablecloth is eaten, the meal is officially over.
ETHIOPIA
KENYA
LIBERIA
MADAGASCAR
MOROCCO
MOZAMBIQUE
SENEGAL
SUDAN
TANZANIA
