A September of Turbulent Times, Simple Servings, Hunger Action

These past few weeks have been unsettling. There is hardly an hour of any day that goes by that there is not another story of worldwide familial sadness confronting us. The Syrian diaspora alone is mind and heart wrenching. The details grim and unnerving.

While following these international events my mind always turns to practical matters. Food and water. Very simple and practical. I ponder the overabundance that is so unevenly distributed. I ponder how much I have and wonder how much I need. These are turbulent times and times for questionings…personal assessments of what is good for the most and how my actions affect everything else I come into contact with.

I received an invitation recently to an upcoming food event where for $500 I can have the privilege of hobnobbing with well-known chefs and food glitterati. I also received another invitation a few days later to make a donation to Second Harvest Food Bank to take action against hunger in Middle Tennessee. I have made my choice…I will not be hobnobbing, not that I am against it if that is your thing, but will at the same time encourage you to perhaps hobnob one day and consider Second Harvest Food Bank of Middle Tennessee for another. If you choose here is where to make a donation.

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My recipe offering is a simple serving using three ingredients, locally grown okra, sea salt & olive oil. Roasted Okra Pods can be cooked in an oven, in a heavy stove-top cast iron skillet or on the grill. When roasted the okra becomes a bit crisp  and has none of the so-called sliminess that is often associated with okra cooked by other methods.

Roasted Okra Pods

  • Servings: 2-4
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  • 1/2 lb firm, fresh whole okra pods, rinsed & patted dry
  • Olive oil
  • Crunch sea salt or kosher salt


  1. Preheat oven to 400 degrees.
  2. Put dry okra pods on a sheet pan covered with parchment paper. Drizzle somewhat generously with olive oil. Toss to coat with your hands. Spread okra out on sheet pan in a single layer. Scatter sea salt over okra.
  3. Roast okra for 12 to 15 minutes. Remove from oven to cool a few minutes and serve.

Teresa Blackburn    http://www.teresablackburnfoodstyling.com


 Think, Cook, Share.

18 thoughts on “A September of Turbulent Times, Simple Servings, Hunger Action

    1. Thanks Licia, You know it is all fine and dandy to go out and eat and have some fun when we all work hard, but those two invites back to back and with all the world seeming to “go to hell in a hand-basket” as my Grandmother used to say just got me riled up! I so appreciate your friendship and am looking forward to seeing you and Jose in LA soon. Big hug. T

  1. You chose well Teresa. Food bank donations are so important and one we feel does the most for local families in urgent need. My mom grew up one of 15 in dire poverty and often the only meal she got was the school lunch the nuns gave her. Hunger is a cause close and dear to my heart. The okra looks like a great snack in its simple glory!

  2. I love this! The Nutrition Club at my college is in the works of starting a Food Recovery Network where we’ll be recovering what would normally be wasted from our dining hall and redistributing it to those in need in our community. I couldn’t agree more with you about the unequal distribution of such basic necessities like food and water. It still boggles my mind and I try to do what I can to help.

    1. It sounds like you are starting at a young age being aware of the hunger issue in this country as well as the waste issue! It is always and forever mind boggling in this country of so much. Keep up your good work.

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