This week we celebrate the three pillars of Sustainability: economic, social and environmental—aka profit, people and planet. We introduce three stories and the impact on this very timely subject. Because ultimately, if we don’t have Mother Earth, what do we have left?
Magnolia by Martin Johnson Heade
Plant Prophet host and Partner of Protis Global, Vern Davis, interviews Shanita Penny, CEO of Budding Solutions, discussing important steps in developing and maintaining business performance in the cannabis field. Kenyan Nobel Peace Prize winner, Wangari Maathai, shares her love for the environment with host Kristy Young of BBC’s Desert Island Discs. Listen and bear witness to the soundtrack of her life. To wrap up, we offer you a more tender & less bitter update to the classic soul food staple, collard greens, deliciously braised in coconut milk. Keep reading for a bonus recipe at the end.
1. Improving Cannabis Business Performance — Host Vern Davis in an interview with Shanita Penny CEO and Founder Budding Solutions | Plant Prophets Podcast
Budding Solutions is a boutique cannabis consulting firm based in Baltimore, MD. Providing a variety of consulting and management services including Project Management, Application Preparation, Operations Management, Cultivation Operations, Marketing and Product Development for startups and established organizations in the Cannabis Industry. Their mission is to change both the perception of cannabis and the reality of the lack of diversity in the industry.
2. Wangari Maathai — Desert Island Discs Podcast | BBC Radio 4
Wangari Maathai was the first woman in East or Central Africa to earn a Ph.D. As a Kenyan politician and environmental activist, she was awarded the 2004 Nobel Prize for Peace, becoming the first black African woman to win a Nobel Prize. Her work was often considered both unwelcome and subversive in her own country, where her outspokenness constituted stepping far outside traditional gender roles. While working with the National Council of Women of Kenya, Maathai developed the idea that village women could improve the environment by planting trees to provide a fuel source and to slow the processes of deforestation and desertification. The Green Belt Movement, an organization she founded in 1977, had by the early 21st century planted some 30 million trees.
"African women, in general, need to know that it's OK for them to be the way they are - to see the way they are as a strength, and to be liberated from fear and from silence." —Wangari Maathai
3. Coconut Milk Braised Collard Greens | The Kitchenista Diaries
Want a way to contribute to daily sustainability? Rethink the way you cook and eat.
Collard Greens originated from Greece and was brought to Jamestown, Virginia by enslaved Africans. For many African Americans, collard greens represent tradition. Enter Kitchenista, Angela, with a twist on preparing this classic with the use of coconut milk: “Braising the greens in coconut milk makes them tender, creamy and ever so slightly takes the edge off [of] their bitterness. I add ginger, garlic, onions and a teeny bit of curry powder for flavor, but the main ingredients are really just the collard greens and coconut milk.” Try the recipe for yourself below or with photos here.
Coconut Milk Braised Collard Greens
2 tbsp coconut oil
1 large onion, sliced
4 cloves garlic, minced
1" knob fresh ginger, peeled and minced
1/2 tsp crushed red pepper flakes
2 tsp Jamaican curry powder
2 lb bag of shredded collard greens, or 2 lbs whole collard green leaves, stems removed and leaves thinly sliced
14 oz can full fat coconut milk
Kosher salt, to taste
Black pepper, to taste
Active Time: 45 minutes
Total Time: 3 hours or up to 24 hours if marinating overnight
Yield: Serves 4
Step 1: Preheat your oven to 350° F.
Step 2: In the pot, melt the coconut oil over medium heat. Cook the onions just until softened, seasoning with a pinch of salt.
Step 3: Stir in the garlic and ginger, pepper flakes and curry powder. Cook for another minute until fragrant, then pour in the coconut milk.
Step 4: Stir until all lumps are dissolved and allow the mixture to come up to a gentle boil. Reduce heat and add the collard greens by the handful. You may need to stop and let them wilt a bit before adding the rest to the pot.
Step 5: Once all the greens are in, cover the pot for a few minutes so they can wilt down completely. Give the greens a good stir to get coated in coconut milk. Season to taste with salt and pepper, then cover again and transfer the pot to the oven for 1 hour.
When you open the pot you'll see that the very top layer has roasted and turned a little crispy!
Step 6: But stir it up, and it gives way to a creamy, dreamy pile of coconut milk braised greens. The greens don't get saucy like traditional methods, but they'll melt in your mouth. If you do want a little more of a broth, you can add chicken or veggie stock to the pot before roasting.
Step 7: Finish with a squeeze of lime, and serve hot! These freeze really well so it's a good one to try for meal prep. The last time I made a batch was to serve alongside my coffee & jerk marinated chicken skewers and coconut rice. Yum!
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Peace & Blessings ✌🏾