Sasha Rabsey, the vice chair of IDEX’s board, thinks a lot about food. She lives in San Francisco where she can access bountiful fruit and vegetables any time of year. But on a recent visit to South Africa to visit IDEX’s partner Biowatch in Mtubatuba, South Africa, she says her “attitude about farmers and food production was completely transformed. When I next shop at my local grocery store or farmer’s market, I won’t buy anything again without giving a thought to the farmer or her process.”
Sasha’s visit to Biowatch included hearing first-hand how they are maintaining the rights to practice ancestral traditions of farming, including fighting (and winning against) industrial giant Monsanto.
Sasha learns about agro-ecological principles from the chairperson of the Zamale Farmer’s Cooperative, one of the many groups Biowatch works with in Mtubatuba, South Africa.
“I am incredibly inspired by the women [of Biowatch] and their energy, their fight to remain connected to nature, to maintain deeply-held traditions, to be the sole providers for their families. This is why when I return home and I am choosing from the abundance in front of me, I will never think or feel the same way about those who grow the food that sustains my body and soul.”
The recipe Sasha shares below exemplifies both tradition and the deliciousness of simple foods: “I fell in love with bucatini all’amatriciana the first time I went to Rome 14 years ago. I was in Rome again this summer and ate it every day. It reminds me of living life at a slower pace, of friendliness, and of simple foods.”
Sasha’s Bucatini All’Amatriciana
8 ounces bucatini or spaghetti
1 tbs olive oil
100 g or 3.5 ounces. guanciale or pancetta (about ¾ cup diced)
100 g or 1/2 cup grated pecorino romano
1 yellow onion, diced
1 14 ounce can plum tomatoes
½ tsp. hot pepper flakes, or more to taste
Place a large pot of water to boil. Put in a small handful of salt. Dice the guanciale into medium pieces, cubes of about 1/2 inch. Be wary of dicing the meat too small, if so it will be easier to overcook and you’re aiming for tender rather than crispy. Sauté the guanciale and hot pepper in the olive oil in a pan over medium heat. As soon as the fat becomes translucent, remove the meat and set to drain on a paper towel. Add onions to the rendered fat and sauté, stirring constantly, until translucent. Add the tomatoes and the guanciale. Simmer on low heat about 5-10 minutes. When the water comes to a boil, add the pasta. Cook the pasta 1 minute less than the package states. Drain the pasta and add it to the pan with the sauce. Toss with the sauce and add the pecorino romano, stirring constantly so that the melted cheese coats the pasta. Remove from heat and serve immediately with additional grated pecorino for sprinkling on top.
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