![\"\"](\"http:\/\/www.belly.net.au\/wp-content\/uploads\/2011\/08\/blossom1.jpg\" "\\"blossom[1]\\"")
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Please excuse the random placing of the photos … learning curves don’t always\u00a0bend where you hope !<\/p>\n
Sister Rasela donning the apron and headphones today, an unusual yet exciting combination\u00a0mixing music, interviews and other unique ingredients together to bring you radio you can taste …\u00a0just use your\u00a0imagination.\u00a0<\/p>\n
\u00a0Track 1 <\/strong>: Bob Marley\u00a0~\u00a0Is this Love\u00a0 http:\/\/www.youtube.com\/watch?v=CHekNnySAfM<\/a><\/p>\n \n We start with a little story i found in the in flight magazine en route to Samoa a few (too many) weeks ago. It’s about\u00a0the latest food movement known as the ‘Food Rave’ http:\/\/www.nytimes.com\/2011\/04\/15\/us\/15rave.html<\/a>\u00a0 which is basically where locavores and food fetishists gather under the cover of night to cook, sell and eat foodstuffs from pop-up market stalls. Just like the illegal rave\/dance party explosion that took off in London the late 80’s, no-one knows where it is, when it’s going to happen or in fact if it even did,\u00a0for the next day there is not so much as a paper napkin as evidence of\u00a0a midnight meandering munch.<\/p>\n \u00a0<\/p>\n All night binging on wholesome goodness ... now that's a turn around !<\/p><\/div>\n It began in San Francisco as a way for food geeks to gather and sell their wares without paying high vendor fees, health permits or liability insurance and it seems to be growing into\u00a0a form\u00a0of underground indie movement that can be found as far afield as London and Amsterdam. I\u00a0wonder how long it will be until it hits the star\u00a0strewn back\u00a0alleys\u00a0of\u00a0Australia. Soon i hope.\u00a0It’s a movement\u00a0similar to guerrilla gardening, knit-graffiti and pop-up food trucks. It’s a very hipster response to economic downturn and the fast food generation. Most of what is sold is homegrown, homemade and gives buyers a taste of something fresh\u00a0amongst the dimly lit streets of these ‘invisible’ markets. It’s an urban phenomenon fuelled by social media, conscience and never ending hunger.<\/p>\n \u00a0It’s fast gaining momentum as markets grow in size gathering memerships\u00a0from thousands of willing participants with huge appetites and the passion for creativity in all areas of food supply. In the words of Chef Christopher Lee who started up a pop-up food market in California –\u00a0“It’s about stripping away … the externalities and artificial things. It’s about getting rid of the wall that separates the kitchen and the dining room”\u00a0uummm\u00a0if you live in a house big enough to have a wall between the two of course !<\/p>\n \n So keep an ear out for talk of such a movement in cities around Australia and be sure to let us know here in the belly kitchen won’t you ?? ssssshhhhh secret squirrel like ..\u00a0ya know ?<\/p>\n \u00a0<\/p>\n A bellysister raving illegally til daybreak<\/p><\/div>\n \u00a0<\/p>\n \n \u00a0<\/strong>Track 2<\/strong>: Give a little Love ~ Aswad http:\/\/youtu.be\/X_0mlZIW1_0<\/a>\u00a0<\/p>\n \u00a0<\/p>\n Over these past few weeks of August during our annual Major Subscriber Drive we have pleaded with you in so many ways\u00a0to subscribe to your “Community Radio Station”\u00a0– ” The Voice of the People” so i thought OK,\u00a0lets hear from some of those voices, the people that make up a\u00a0part of our food loving community, the ones you might live up the road from, stand behind in the cue at the post office or sit in front of at the movies, the ones you\u00a0smile at as you pass on the streets of the Shire, you know, people just like YOU.<\/p>\n \n Both of my guests today share a passion for good food akin to that of\u00a0a first crush …\u00a0and perhaps food is the first thing we fall in love with and the one emotion that stays\u00a0in our hearts\u00a0every day from the moment we are born. Whatever your tastes, whatever\u00a0fills your shopping bag,\u00a0pantry shelves, fridges, fruitbaskets, mouths and belly’s\u00a0LOVE\u00a0and\u00a0GOOD\u00a0FOOD should go hand in hand and it’s something we\u00a0can never get\u00a0our fill\u00a0of\u00a0here on belly.<\/p>\n Pepa and Oliver\u00a0are\u00a0two\u00a0passionate belly’s of the Shire and they each shared\u00a0stories about\u00a0their\u00a0fondness\u00a0for food with\u00a0mouthwatering mumblings\u00a0and a recipe or two\u00a0all stirred simmeringly into your marvellous Monday morning.<\/p>\n \u00a0<\/p>\n Track 3<\/strong> : Piece of my heart ~ Barry Briggs from Reggae Love Songs.\u00a0Can’t find it on you tube so heres the live Janis Joplin original\u00a0http:\/\/youtu.be\/-7JVxE2SYxo<\/a>\u00a0<\/p>\n \u00a0<\/p>\n \n **WARNING\u00a0– THIS SHOW MAY MAKE YOUR BELLY RUMBLE**<\/strong><\/p>\n \n \u00a0<\/strong><\/p>\n The lovely PEPA and a story or two …<\/strong><\/p>\n \n As you will all know inside out and back to front by now, our major subscriber drive ended on 21st August and on that particular Sunday we all had a bit of a knees up at the station. Well, we did\u00a0make it to\u00a021yrs so we had good reason to celebrate … i mean with a cake like this how could you not ??<\/p>\n \n \u00a0<\/p>\n The\u00a0100 or so\u00a0volunteers who all help to make this station\u00a0move and groove\u00a0have all been acknowledged along with supporters and subscribers near and far but i thought in particular Pepa should be thanked for she lovingly fed all of our hungry belly’s throughout the afternoon and evening helping us to soak up all that bubbly mineral water we were all drinking.<\/p>\n When\u00a0i arrived, i instantly gravitated towards the food table (a habit of mine) and was in awe of the display of vibrant, wholesome food that was layed out like a family feast. Actually. it’s not all that uncommon to turn up to a BayFM\u00a0gathering of some description\u00a0to discover that the person who has volunteered to\u00a0organise the\u00a0food\u00a0has made it themselves, sometimes even grown it !! Many a BayFM management meeting has been\u00a0encouragingly enhanced by the tasty treats for tea from Carrie D (The Cowboy Sweetheart)\u00a0and the succulent sweets\u00a0brought in\u00a0by Quentin\u00a0(Q’s Jazz and Blues)\u00a0Watts courtesy of her talented sister, are almost reason enough to join the committee\u00a0and stay for a very long time\u00a0… mmmmm management meetings never tasted so good.<\/p>\n \u00a0<\/p>\n a i r w a v e s o f l o v e<\/p><\/div>\n \u00a0<\/p>\n \n So a\u00a0huge thanks to Pepa for all the love, energy, time\u00a0and thought that went into\u00a0what could easily have been a few plastic containers from the supermarket full of fast machine produced junkfood.\u00a0Alot of\u00a0people thanked her on the night as\u00a0we each\u00a0stood in front of the table for long periods chatting and munching and mmmmmmming and ooooooohing trying to\u00a0pretend that we were\u00a0\u00a0there to talk to each other which was actually physically impossible due to the fact that our mouths were so full we couldn’t !!<\/p>\n \u00a0<\/p>\n A wanna be presenter for next season getting a taste for it<\/p><\/div>\n \u00a0<\/p>\n Track 4<\/strong>: Last war ~ Berres Hammond http:\/\/youtu.be\/tS70kgpWbH8 <\/a><\/p>\n \u00a0<\/p>\n \n Pepa shopped locally from markets and local grocers, noticing that one of the hardest things was to obtain any form of receipt for the petty cash records as it’s not a market thing to ask or recieve dockets for purchases. She ended up getting intials and signatures instead. Great, another way to help save this planet, the trees and the amount of uncecesary packaged waste and rubbish that usually comes with a shop at a big chain supermarket.<\/p>\n We talked about taking the time to think about what it is you are going to make a few days before you invite guests over or before you prepare for a gathering. Allow yourself a day or two for purchasing, soaking, preperation and creativity. Make sure you have the time to put a little (or alot) of loving energy into what you make. The place that you prepare the food should be chilled and calm and you shouldn’t be rushed and hurried with anxious energy flying around. Whatever we touch carries our energy and that energy in the food we make is part of what is used to fuel our bodies. It’s going inside your precious body so it makes sense to prepare food with love and care if that’s what you wish for your body. Think about the reason you are inviting your friends and lovers over or volunteering to feed people in any situation, even if you eat alone. It’s a chance to spread some real good lovin and what better way to spread it than in a dip ?!<\/p>\n Three of the easy to make dips that Pepa prepared for us all were Guacamole, Blackeyed Bean Dip and Tabouli and she has very graciously provided us with the mouthwatering recipes. I highly recommend all three … although i must say i think the Blackeyed Bean Dip won me over if i had to choose my favorite.<\/p>\n Quantities of ingreients depend on the amount you want to make and what is readily and closely available. Of course it’s going to taste different to the last one, keep food entertainingly varied. It should be stimulating\u00a0and sustainable, calming and comforting. A smooth ride through the day. Eat intuitively and when your body tells you to. Keep it fresh and alive. If your food is then you will be too. Believe me, i’m living it here in Byron snd i’m\u00a0 feeling more alive than i ever have. Gotta find the balance that suits your own body. You, me and\u00a0everyone else\u00a0are all uniquely beautiful individuals and what suits you\u00a0might not\u00a0suit me right now Learn what your body\u00a0needs not just what it wants. Big difference. Honor your own needs. Make it your own way.<\/p>\n \u00a0<\/strong><\/p>\n Track 5<\/strong>: Baby\u00a0I Love your way ~ Big Mountain http:\/\/youtu.be\/iT6Uc-dYKyg<\/a><\/p>\n \u00a0<\/p>\n \n MEXICAN GUACAMOLE<\/strong> – Garlic Free. Cool, sweet, smooth and juicy.<\/p>\n Guacamole<\/p><\/div>\n Chop tomatoes, salad onion, chillies and corriander. Cream the avocados then add to the rest of the ingredients. Add lemon juice and olive oil. Season with salt and pepper.<\/p>\n \n \u00a0<\/p>\n BLACKEYED BEAN DIP<\/strong><\/p>\n \n Soak beans overnight. Boil until cooked. When nearly ready add salt. Strain and place into small bowl. Add garlic, cummin, lemon and olive oil. Blend\u00a0to your desired smoothness,\u00a0Season to taste.<\/p>\n \n \u00a0<\/p>\n \u00a0<\/strong>\u00a0Fresh an’ wild TABOULI … can’t ya just taste it ?<\/strong><\/p>\n Tabouli<\/p><\/div><\/strong><\/p>\n Soak Burgal\/Buckwheat overnight. Drain then place in a clean cloth and wring out any excess water<\/strong>. Finely chop tomatoes, spring onions and parsley. Combine all ingredients then dress with lemon juice, salt pepper and olive oil.<\/p>\n \n \n Might i suggest you make all three of these dishes, get some fresh seeded bread, fresh leaves of rocket or lettuce, switch on\u00a0a sunny Spring day and get some picnic tunes going. Find somewhere as\u00a0beautiful as you can find that day and share all of that loveliness with others. Bring back the lazy days of feasts in the gentle warming rays of Spring. Ignite flames of awareness … \u00a0back into the light.<\/p>\n \u00a0<\/p>\n Track 6<\/strong>: Dedicated to the One I Love ~ Bitty McLean http:\/\/youtu.be\/VMTLDKbmlEs<\/a>\u00a0<\/p>\n \u00a0<\/p>\n \n Remember to love yourself on the inside and the outside will take care of it’self. Think about how much money and time is spent on maintaining and decorating\u00a0the outside of your body and then tell me again that you can’t really afford to eat unsprayed organic food instead of chemical ridden poison.<\/p>\n \u00a0<\/p>\n<\/a><\/a>\n
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