Bolivia Closes All Its McDonald’s Restaurants and The Reason Why, Is Amazing.

By Michael Hayne Economics, Human Interest, WorldApril 22, 2015

In America, McDonald’s and its Golden Arches are more recognizable and revered than our founding fathers, and they may even become sacred if Chris Christie ever becomes president. Heck–we even have a foreign policy theory of conflict prevention that purports that countries with McDonald’s franchises “won’t invade each other.” And since credulity is the only limitless resource left in America, serve us sh*it with a side of pink slime and we’re screaming for seconds.

Obviously it’s not always practical–or even permissible–to avoid the tantalizing glow of McDonald’s golden arches, and surely we’ve all been victim of giving in to fast food from time to time. Our sedentary lifestyle, combined with our complete and utter unwillingness to do some basic research over instant gratification, means we’re willing to eat anything if it means we don’t have to put down our smartphones.

But the nation of Bolivia are really not lovin’ it and just became total McBuzzkillingtons after becoming the first McDonald’s-free Latin American nation. Does this mean we’ll be invading Bolivia tomorrow?

Via Hispanically Speaking News:

After 14 years in the nation and despite many campaigns and promos McDonald’s was forced to close in 2002, its 8 Bolivian restaurants in the major cities of La Paz, Cochabamba and Santa Cruz de la Sierra.

McDonald’s served its last hamburgers in Bolivia on a Saturday at midnight, after announcing a global restructuring plan in which it would close its doors in seven other countries with poor profit margins.

The failure of McDonald’s in Bolivia had such a deep impact that a documentary titled ‘Por que quebro McDonald’s en Bolivia’ or ‘Why did McDonald’s Bolivia go Bankrupt,’ trying to explain why did Bolivians never crossed-over from their empanadas to Big Macs.

The documentary includes interviews with cooks, sociologists, nutritionists and educators who all seem to agree, Bolivians are not against hamburgers per sé, just against ‘fast food,’ a concept widely unaccepted in the Bolivian community.

Now you might be wondering why Bolivia could possibly hate the convenience of eating rubber. Well, the reason is rather simple: Bolivians feel for a meal to be a good meal that it must be prepared “with love, dedication, certain hygiene standards and proper cook time,” as described by the El Polvorin blog. Moreover, they rightfully feel that McDonald’s is the polar opposite of these things. Indeed, nothing says bon apetit quite like a kid in a visor serving unfrozen frankenfood.

Obviously this is largely a regional and cultural decision and one that the western world will never comprehend or employ, but you have to give kudos to Bolivians for recognizing how vile and anti-culinary McDonald’s is.

MORE VEGETARIAN RECIPES

http://www.purevege.com/2012/03/colourful-good.html

Rice and Lentil Indian Pancakes

Rice and Lentil Indian Pancakes

Here we go again. More Indian savory pancakes, this time a spicy and filling thin pancake made with a seasoned rice and dal or lentil batter. Easy to make, easy to eat and easy to keep. Delicious on their own or with yogurt, sour cream, or your favorite chutney. I pretty much make a batch of crêpes or pancakes once a week to keep me going for breakfast and snacks for a few days.

My thanks again to Raghavan Iyer who inspired this recipe from his most excellent cookbook, 660 Curries. More recipes will continue to be forthcoming from one of my favorite Indian cookbooks. Readers who enjoy Indian food will be missing out if they don't have this essential book. I can't heap enough praise upon Mr. Iyer — I wish I could visit his kitchen. His efforts are certainly appreciated in my home and my friends and family always give a nod to his creations that I am fortunate to recreate with my own spin on the dishes.

Rice and Lentil Indian Pancakes

Recipe by Lisa Turner Adapted from 660 CurriesCuisine: Indian Published on August 26, 2012 Spicy and filling Indian pancakes made with a seasoned rice and dal batter. Ingredients: 1/2 cup basmati rice 1/4 cup channa dal or yellow split peas 1/4 cup whole mung beans 1/4 cup toor dal 2 teaspoons coriander seeds 4 - 6 dried whole red chillies 3 - 4 fresh green or red chilies, seeded and chopped 1/2 teaspoon cayenne 1/2 teaspoon ground cumin 1 cup plain yogurt 1 small onion 1 large tomato, finely chopped 1/2 cup fresh parsley, finely chopped generous handful of dried curry leaves 1 1/2 teaspoons sea salt or rock salt 1/2 teaspoon asafetida sesame oil for frying Instructions: Thoroughly rinse the rice, dals and beans under cold running water and transfer to a large bowl. Add the coriander seeds and dried chilies and cover with water. Cover with plastic wrap and let soak overnight. Drain the rice and dal mixture and rinse. Transfer to a blender along with 1/2 cup of water, fresh chilies, cayenne and cumin. Purée, stirring as necessary and adding another 1/2 to 2/3 cup of water until you have a fairly thin batter. Transfer to bowl and then stir in the yogurt, onion, tomato, parsley, curry leaves, salt and asafetida. Cover and let stand at room temperature for 20 to 30 minutes. Heat a teaspoon or so of oil over medium heat in a non-stick skillet. When hot but not smoking, ladle in 1/2 cup of the batter and shape it into a 6-inch circle with the back of the ladle. Cook the pancake for 5 minutes, until little holes form on the top. Sprinkle a little oil over the top of the pancake and flip, cooking for another few minutes until both sides are a light golden brown. Transfer to a plate and keep warm in a 150° oven covered with some foil. Repeat the process with the remaining batter, brushing the pan with more oil as needed. Refrigerate leftover pancakes in aluminum foil and reheat at 300° for 10 minutes. Makes 12 to 14 pancakes

Saag Aloo (Spinach and Potato Curry)

Saag Aloo (Spinach and Potato Curry)  

Unbelievably, after a conversation with my best friend Basil, I realized that I had yet to document and share a recipe from my kitchen for saag aloo here on my space. As this potato and spinach curry is one of the most popular North Indian vegetable dishes around the globe, I am rather ashamed to just be sharing a favorite version from my kitchen just now — and that after 7 1/2 years of blogging with particular attention to Indian cuisine! I've shared many classics over the years but somehow this earthy and spicy vegetable classic got lost in the shuffle. That oversight is now corrected.

Gently baked and then pan-fried until golden, the potatoes then arrive back in the scene after aromatic spices are simmered with lemon, tomato and luscious fresh spinach. This curry ought not to be too soupy as you want the potatoes to absorb the flavors in the dish, but you also don't want to turn the potatoes to mush. Patience is key here — simmer the spinach to the point where is very little moisture left in the pan for the consistency that I find is signature to this dish.

Saag Aloo (Spinach and Potato Curry)

Recipe by Lisa Turner Cuisine: Indian Published on July 28, 2014 Classic dry Indian curry of potatoes and spinach simmered in tomatoes and spices. Ingredients: 4 medium potatoes, baked or boiled until just fork tender and cooled 1/2 tablespoon ground coriander 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/4 teaspoon asafetida 1 teaspoon coconut sugar or brown sugar juice from 1 lemon (3 tablespoons) 2 tablespoons water 5 tablespoons ghee or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 to 3 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 medium tomato, finely chopped 1 lb (900 g) fresh spinach, trimmed, and roughly choppped 1 1/2 teaspoons sea salt Instructions: Remove the skin from the potatoes and cut into small wedges. In a small bowl, whisk together the spices, sugar, lemon juice and water. Heat the ghee or oil in a large heavy-bottomed non-stick skillet over medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring often, about 10 to 15 minutes. Remove with a slotted spoon and set aside. Reduce the heat to medium and add the mustard and cumin seeds to the pan. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the chilies and ginger and stir for another minute. Now add the ground spice mixture and continue to stir for another few minutes until most of the water has evaporated. Now add the tomato and simmer for another 5 minutes or until the tomato has thickened and the liquid has evaporated. Stir in the spinach a few handfuls at a time, until each handful is slightly wilted. Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated. Reduce the heat to low, gently stir in the potato wedges, and cook for another 5 minutes. Serve hot as a vegetable side. Makes 4 to 6 side servings

Inconvenient Culinary Truth #22
From The American Vedic Association

 A series of 42 slides illustrating the relationship between our food choices and a healthy environment.

Inconvenient Culinary Truth #22
From The American Vedic Association

 A series of 42 slides illustrating the relationship between our food choices and a healthy environment.

Inconvenient Culinary Truth #21
From The American Vedic Association

 A series of 42 slides illustrating the relationship between our food choices and a healthy environment.