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Medicine and Minorities

New America Media, Audio, Posted: Apr 17, 2009


New America Now:

    Stories from the ethnic media: Odette Keeley talks about immigrant testimonies in the 'Sanctuary City' and narco-violence in Mexico.

    Marcos Gutierrez, host and producer of Hecho en California or Made in California which airs daily on KIQI 1010AM and KATD 990 AM in Sacramento, talks about the racial profiling cases that surprised him at the recent joint hearing by the S.F. Immigrant Rights Commission and S.F. Human Rights Commissio.

    Jose Luis Sierra, former Asst. Managing Editor for La Opinion, and a correspondent for New America Media from Juarez, Mexico says the town is one of the centers of joint operations of state, federal and military agents versus drug cartels, and has been dramatically transformed by the conflict.

    Medicine and Minorities Sandip Roy talks to these guests.

  • Dr. Richard Allen Williams about the shocking state of African American men's health. He is speaking in Oakland at a free forum on this subject on Weds. April 22.

  • Best selling author Abraham Verghese Abraham Verghese on his novel, Cutting With Stone. He discusses the difference between talks healing vs curing, disease and the limitations of doctors.

  • Dr.Verghese & Sandip RoyDr.Verghese & Sandip Roy

  • Bryant Terry chef and food activist, on re-inventing soul food without any animal products, and keeping it tasty.

  • New America Now is now available as a podcast through KALW and National Public Radio, so you can listen to the show on your MP3 player. Click here to subscribe.

    Bryant Terrys Recipe For BlackEyed Pea Fritters with Hot Pepper Sauce

    I C dried black-eyed peas, sorted, soaked overnight, drained and rinsed
    medium onion, diced
    cup raw peanuts
    1 tsp minced thyme
    tsp. cayenne
    1 tablespoon apple cider vinegar
    14 C finely chopped green bell pepper
    1 tablespoon cornmeal
    5 cups coconut oil

    Remove the skins from the beans by adding them to a large bowl; filling the bowl with water, agitating the beans and fishing out the skins that float to the op with a fine mesh strainer. Rinse beans well.

    In a food processor fitted with a metal blade, combine the beans, onion, peanuts thyme, cayenne, vinegar, water and salt and pulse until completely smooth. Transfer to a medium bowl, cover and refrigerate for 1 hour.
    Preheat the oven to 200o F

    Remove the batter from the refrigerator, add the bell pepper and cornmeal and beat with a wooden spoon for 2 mintues.
    In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 mins.
    Lower the oil to medium high and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.

    Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.

    Hot Pepper Sauce yield 1 cup

    cup extra virgin olive oil
    1 small red onion, diced
    tsp. cumin
    1/8 tsp cayenne
    coarse sea salt
    1 large clove of garlic, minced
    1 habanero chile, minced
    1/4 cup tomato paste
    1/4 cup tomato sauce
    2 teaspoons apple cider vinegar
    1/4 cup water
    teaspoon freshly ground pepper

    In a saucepan over low heat: warm the oil. Add the onion, cumin, cayenne and 1/2 teaspoon salt and saute unil the onions start to carmelize, about 8 mins.

    Stir in the garlic and chile and saute for 2 mins. more. Add the tomato paste, tomato sauce, vinegar and water. Mix well and simmer until it starts to thicken, about 5-7 mins.

    Transfer all the ingredients to an upright blender, add the white pepper; and puree until smooth. Season with additional salt to taste. Store in a tightly sealed jar in the refrigerator.

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