Monsanto has been in the news recently. More so than usual. I’m not sure what caused the uptick, but we thought, surely someone has made a documentary on Monsanto by now, right? Well, not one that we could find (though if you know of one, holler!) so we went with the next best thing, which turned out to be a very sobering doc called “The Future of Food.” It centers around GMO foods, which = Monsanto, mostly. 

The mood in the room when this movie was over was pretty heavy, but it also sparked some excellent discussions. We hope you take it on one day, if you haven’t seen it already.


Photo creds go to Sarah (and her Soap!) and to Benjamin (sorry for stealing, booboo). Some of these will be featured in the Spring 2012 issue of Chickpea Magazine. Holler at them - you can pre-order your spring issue now. And they’re also looking for some brick ‘n mortar support!!

If you have any photos to add, or have an idea for future brvnches, don’t be shy (though we know you aren’t)!


Somehow, Kyle always knows just what we need. For February, he smartly whipped up this concoction of pineapple-y sweetness to help balance out our heavy meal. This version was served with gin, but you could use any liguor (preferably organic, though!). All the ingredients in this cocktail were freshly juiced. 


  • 1 1/2 oz TRU Organic Gin
  • 1 oz. pineapple juice
  • 1/2 oz. lemon
  • 1/2 oz. dry vermouth
  • 1/2 oz ginger and cardamom infused agave simple syrup

^ for the agave syrup

  • Fresh ginger
  • Dried cardamom pods
  • Light agave



  1. Make the syrup by blending water with the ginger and cardamom. Then add to the light agave at a one-to-one ratio.
  2. Combine all the ingredients in a cocktail shaker with ice. Shake and strain contents into a glass over fresh ice.
  3. Garnish with a lemon twist or a fresh piece of pineapple.

CREDIT: Kyle Bullen, the Eco-Bartender

*Note: When possible use a juicer to extract the juice from a fresh pineapple (one pineapple makes a little less than a quart of juice). If a juicer is not accessible then a bottle of organic pineapple juice will also work.


Another masterpiece from Isa. If you’re used to sweet cornbread (like myself) this may taste a little bland, but it’s perfect for sopping up stews, chilis and soups - and is probably closer to traditional cornbread. It was also a breeze to whip up. 


  • 2 cups cornmeal
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/ cup canola oil
  • 2 tablespoons maple syrup
  • 2 cups soymilk
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt


Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray

In a medium bowl, wisk together the soy milk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt)

Add the oil and maple syrup to the soy milk mixture. Wisk with a wire wisk or a fork (we recommend a wisk) until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula.

Pour the batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container. 

MAKES: 12-16 squares


This is another random creation. Though most of the credit for its deliciousness goes to Draga - she took over cooking after I burned my arm with cooking oil (it’s healing nicely, thanks for asking). And it was a wonderful compliment to the chili. You really can’t go wrong with potatoes at brunch.


  • 1 bag Idaho / Russet potatoes (or 1/2 potato per person, 1 whole if it’s the main course)
  • 1 bunch carrots
  • 1 bunch of your favorite greens. We used a mesclun mix from the Farmer’s Market.
  • 1 ts rosemary
  • 1 ts thyme
  • 1 tbs oregano
  • Olive oil for cooking (but not burning!)
  • Salt & pepper for tasting


Wash the potatoes and cut them into small chunks - small enough to pop in your mouth! You can skin them if you want, but we prefer it on.

Wash the carrots and peel. Chop into chunks - again small enough to pop in your mouth.

In a large pan, pour in a little olive oil and heat up on med heat. Then add the potatoes. 

When the the potatoes are heated and a little soft, add the carrots and the spices. You can add them sooner or later though depending on how soft you want them to be. I prefer raw carrots, but you could also cook them ahead of time.

You can add more oil or water as you go if your scramble starts sticking. Keep mixing them up.

When you have your ingredients close to the preferred softness, add in your greens. Keep on heat until the greens are heated through. 

SERVE:S: 4-6
CREDIT: Meghan Louttit