Blogging against hunger

Ponder this--and I mean, really ponder, don't just gloss over my words:  

As we sit at our computers, warm, safe, cozy and no doubt well-fed, happily reading updates, posts and blogs showcasing pictures of one foodie delight after another---that all the while the angry, unrelenting beast of hunger gnaws at the bellies of so many in this our "great" nation. Great in a plethora of ways, and yet, just how is it that we accept and excuse that hunger persists? 

Why do kids show up at school not having had a decent breakfast while unimaginable corporate profits are made selling sugar-bomb cereals and cask-sized containers of soda and bragging about how many billions have been served? Did you know that the average food stamp benefit is a meager $3 day? Have you tried to live off of $3 a day?

Thus, today's post is dedicated to the cause  Share our Strength, and the site The Giving Table. I also encourage you to see the movie A Place at the Table.
 
Over 200 food bloggers have signed on to make this day, April 8, 2013 one where we make a statement, take a stand, raising our collective culinary voices to alert elected officials that no one should go to bed, or school, or work hungry...EVER. We, as food writers, have been tasked with sharing a recipe that is inexpensive, uses simple easy-to-find ingredients,  is nutritious and tasty.

So, before taking another swig of that $4 coffee you were able to treat yourself to at the drive through, or working your way down a lengthy grocery list in a well-stocked store without having to give all too much thought as to how much it will cost---go to this link to show your support, contact your elected official, use your voice in any way you can on social media to help put an end to hunger.

And then go home and cook for your loved ones and count your blessings, for many the question isn't what am I going to eat next, but when....

Orzo with chickpeas, parsley, lemon and feta

Serves 4

1 lb orzo (or any style of pasta--I buy what's on sale)
1 tablespoon oil
1 can chickpeas
4 tablespoons of feta cheese
1 head of parsley
1/2 lemon
1 clove of garlic
salt & black pepper
 

Bring a large pot of water to a rolling boil, add salt and pasta.
While it cooks,  drain the chickpeas into a mixing bowl.
Add chopped parsley, grated garlic and lemon peel, crumble in the feta, squeeze lemon juice and add a drizzle of oil. Check if it needs salt (warning: feta is salty and beans can be too), add pepper and toss to mix.

Drain the pasta, add the chick pea mixture and serve.
Takes less than 20 minutes and $5 to make.