Tapped, the Movie

“With style, verve and righteous anger, the film exposes the bottled water industry’s role in suckering the public, harming our health, accelerating climate change, contributing to overall pollution, and increasing America’s dependence on fossil fuels. All while gouging consumers with exorbitant and indefensible prices.”  –Organic Consumers Association

By 2030 the United Nations estimates two-thirds of the world will lack access to clean drinking water.  Tapped will illustrate the impact of the global water crisis on America and what we can do as individuals to enact change sooner rather than later.

Tapped examines the role of the bottled water industry and its effects on our health, climate change, pollution, and our reliance on oil..

The documentary also includes scenes shot in Corpus Christi, Texas, where filmmakers speak with people who live near an oil  refinery that makes paraxylene, the primary ingredient in the PET plastic used to make bottles.

“It takes 17 million barrels of oil to produce the plastic bottles used annually in the United States,” Soechtig (the films’ director)  said. “That’s not including refrigeration, or transport.”

Two million plastic beverage bottles are used in the US every five minutes (photo Chris Jordan)

Please visit the movie’s site to learn more about the issues and find out what you can do about them


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Roasted, Raw and Fermented: Heirloom Salsa

Ah, the bounty of a Texas summer!

Heirloom Salsa

Heirloom Salsa

This homemade salsa combines the dark smokiness of roasted heirloom tomatoes, garlic, sweet onions and peppers with the fresh taste of raw tomatoes, cilantro and lime.

As good as this is, it is even better if allowed to ferment into a pro-biotic riot of Southwest flavor..

(click to enlarge)

For 1 pint

1 large heirloom tomato, quartered
1 medium Texas 1015 onion, quartered
3 cloves garlic
1-2 jalapeño peppers
1 mild red New Mexico pepper
1 teaspoon cumin seed, toasted
1 teaspoon sea salt
1/2 teaspoon cracked pepper
1 chile chipotle (Dorado or Morita), soaked, toasted and chopped
1 small lime
2 tablespoons whey
fresh cilantro

Roast 3/4 of the tomatoes, 1/2 the onions and all of the garlic and peppers (except the chipotle) on a comal in a 500 degree oven until slightly blackened.  Allow to cool to room temperature.

Meanwhile, steep 1 dried chipotle in hot water until soft and pliable.

Split the re-hydrated chipotle open and discard the stem and seeds.  Toast the chipotle with cumin seeds until browned and fragrant, about 5 minutes.

Combine all ingredients in a glass bowl and refrigerate for 2 hours.

Eat within a day or two, or add 2 tablespoons of whey and allow to stand on the counter for 24 hours before transferring to the refrigerator for up to a few weeks.

This post is part of Food Renegade’s excellent Fight Back Fridays