Power to The Evolution: A Feast For Resilience
Episode 1: Our Non-Negotiable Birthright
We’re living in a time where the weight of injustice feels unbearable. Fear, division, and erasure have tried to define our reality. But we are not surviving—we are evolving. And that evolution? It’s a choice.
A choice to nourish not just our bodies but our spirits. A choice to reclaim joy, dignity, and respect—not as luxuries, but as acts of DEFIANCE. HELLO.
Food has always been a part of our revolution. It carries memory. It carries resistance. It carries us. With "Power to the Evolution," we’re telling the stories that sustain us—the flavors, traditions, and histories that remind us we are unbreakable.
We are living in an era where fear, division, and injustice seem to be the loudest voices in the room. The weight of systemic oppression, apartheid, and hate is undeniable, and it is easy to feel overwhelmed by the darkness. But even in the face of so much pain, we must ask ourselves: What will truly sustain us? What will make us unbreakable?
The answer is not found in more fear, more anger, or more despair. It is in our choice—our radical, unwavering choice—to be the carriers and uphold respect, celebration, dignity, joy, and community.
Choosing Respect Over Dehumanization
When systems are designed to strip people of their humanity, it is an act of resistance to see each other fully. To listen. To hold space. To honor our differences without letting them divide us. Respect is not passive—it is an active practice that shapes the world we wish to see. That’s why we choose respect over dehumanization.
Celebration as a Form of Defiance
Oppressive forces thrive on erasing cultures, silencing voices, and making people feel small. That is why celebrating who we are—our identities, our traditions, our art, our languages—is more than just an expression of joy. It is a declaration that we will not be erased. It is a celebration of divine expression.
No system, no law, no force of oppression has the power to strip a person of their inherent worth. Dignity is not given by institutions; it is something we each carry within us, it is our non-negotiable birthright. You came here with it, and you will leave with it as long as you stay with it. And when we recognize that in ourselves and in each other, we create the kind of solidarity that NO REGIME can ever break.
The Harvest Table: Pomegranate-Glazed Lamb Chops & Spiced Delicata Squash
This dish is all about rich, bold flavors with the perfect balance of sweet, savory, and spice. Tender lamb chops are glazed in a deep, tangy pomegranate reduction, paired with roasted carnival squash, creamy feta, and crunchy candied walnuts for a warm, satisfying salad. Bonus? It pairs beautifully with a light-bodied red wine.
Ingredients:
For the Lamb Chops:
4 lamb chops
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp oregano
½ tsp cumin
½ tsp mustard seeds
½ tsp smoked paprika
½ tsp allspice
1 tbsp brown sugar
½ cup fresh pomegranate juice (optional)
A dash of red wine
For the Pomegranate-Champagne Reduction:
½ cup pomegranate juice
2 tbsp champagne vinegar
1 tbsp honey or brown sugar
½ tsp allspice
For the Roasted Delicata Squash:
1 delicata squash, cut into crescent-shaped slices
1 ½ tbsp olive oil
½ tsp cinnamon
1 tbsp brown coconut sugar
¼ tsp cayenne pepper
Salt to taste
For the Warm Salad:
2 cups arugula
¼ cup crumbled feta cheese
¼ cup candied walnuts
¼ cup pomegranate seeds
1 tbsp honey
1 tbsp olive oil
Instructions
1. Marinate the Lamb Chops
In a bowl, coat the lamb chops with olive oil, salt, pepper, oregano, cumin, mustard seeds, paprika, allspice, and brown sugar. If using, add pomegranate juice and a dash of red wine for extra depth. Let the lamb marinate while you prepare the squash—this gives the flavors time to sink in.
2. Roast the Delicata Squash
Preheat your oven to 400°F (200°C). Toss the sliced delicata squash with olive oil, cinnamon, brown coconut sugar, cayenne pepper, and a pinch of salt. Spread them out on a baking sheet and roast for 15 minutes, or until tender and caramelized.
3. Make the Pomegranate-Champagne Reduction
In a small saucepan over medium heat, combine pomegranate juice, champagne vinegar, honey (or brown sugar), and allspice. Let it simmer until it reduces into a slightly thick glaze, about 5–7 minutes. Set aside.
4. Sear & Glaze the Lamb Chops
Heat a pan over medium-high heat and sear the lamb chops for about 3–4 minutes per side, glazing them with the pomegranate reduction as they cook. Continue basting until the chops reach your desired temperature (125°F for medium-rare, 135°F for medium). Let them rest for a few minutes before serving.
5. Assemble the Warm Salad
In a bowl, toss the roasted delicata squash with arugula, feta, candied walnuts, and pomegranate seeds. Drizzle with honey and a little olive oil, then give it a gentle toss.
6. Plate & Serve
Arrange the lamb chops on a plate, spoon over any extra pomegranate glaze, and serve alongside the warm squash salad.
✨ Pairs well with a light-bodied red wine like a Pinot Noir or Gamay, which complements the sweet-tangy flavors of the dish.
