Balance
Dru Montri, Vice President of Agri Food Engagement for Feeding America, sits down with us to share her passion and knowledge of food access.
Food security and access is the very basis for strong, thriving communities, something Dru Montri understands intimately. Dru is a passionate food access expert and works as the Vice President of Agri Food Engagement for Feeding America. She also owns a family farm where they grow a variety of vegetables on three acres.
Join us as we discuss Dru’s interesting career path, farm-to-table systems, and how to increase food security in Michigan.
Pair this episode with:
Rosemary Tangerine Cocktail
Rosemary Tangerine Cocktail
Rum
For all the crafty folks out there, our Rosemary Tangerine Cocktail is just for you. There’s truly a process to this drink, it’s not just a throw-some-ingredients-in-a-shaker-and-shake situation. We’re talking about caramelizing a tangerine — some real food chemistry action. More power to you if you just want a rum and coke, but nothing worthwhile ever comes easy.
Ingredients
- 2 tablespoons raw sugar plus more
- 4 tangerines, halved crosswise
- 16 rosemary sprigs, divided
- 2 cups white rum
Preparation
- Heat a cast-iron skillet or griddle over high heat, or on a grill grate.
- Pour some raw sugar into a small plate. Dip cut sides of tangerines into sugar.
- Scatter 8 rosemary sprigs in skillet; add tangerines, cut side down. Cook until sugar caramelizes, about 2 minutes. Let cool.
- Quarter tangerines; discard rosemary. Place tangerines in a pitcher, add 2 tbsp. raw sugar, and muddle to release juices.
- Add rum and 6 cups of ice; stir until the pitcher is frosty. Divide among glasses; garnish with remaining 8 rosemary sprig.
