I do love to cook with people! We learn so much about each others food and life journeys while chopping onions. Today I made burritos with the Russell Sage College Nutrition Club to feed the cast and crew of Vieux Farka Touré  at the Sanctuary for Independent Media. Thank you all for the great work. Also thank you Mary Baldwin and Andrea for all your help, and in the end, here some of their nutrition tips:

Burritos with Russell Sage College Nutrition Club
filling for 150 burritos
by Ellie Markovitch

48 oz of corn
18 cups of cooked pinto beans
12 cups of cooked brown rice
8 cups of onions, chopped and sautéd
3 heads of garlic, chopped and sautéd
1 butternut squash, cubed and cooked
6 sweet potatoes, cubed and cooked
bunch of parsley, chopped
bunch of cilantro, chopped
2 cups of kale, chopped
3 tablespoons of Ellie’s Taco seasoning
juice and zest of lemons
olive oil, salt and pepper to taste

Assemble burritos using whole wheat and corn tortillas. Freezes well.