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Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Ginger-Pineapple Pudding Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

1 20-oz can crushed pineapple

-in its own juice 1/4 c Lemon juice

-Grated peel of 1 lemon (I -used more) 1/2 c Sugar

1 1/2 t Finely minced fresh ginger

3 T Cornstarch mixed with 3 T

-water Mix all ingredients in a saucepan. Cook over moderate heat, stirring constantly, until mixture comes to a boil and thickens. Cool slightly before pouring into a crust. To gild the lily: If you do make this into a pie, garnishing with sliced bananas glazed with heated, strained apricot preserves makes it even more festive. The cookbook I got this from is anything but vlf, but here goes (I highly recommend it if, like me, you find making elaborate desserts for non-vlf friends a relaxing and enjoyable thing to do every now and then): Marlene Sororsky, _The Dessert Lovers Cookbook_, Harper and Row, 1985.) Kirstin Reade Wilcox From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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<h1>Ginger-Pineapple Pudding</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 20-oz can crushed pineapple <P>-in its own juice 1/4 c Lemon juice <P>-Grated peel of 1 lemon (I -used more) 1/2 c Sugar <P>1 1/2 t Finely minced fresh ginger <P>3 T Cornstarch mixed with 3 T <P>-water Mix all ingredients in a saucepan. Cook over moderate heat, stirring constantly, until mixture comes to a boil and thickens. Cool slightly before pouring into a crust. To gild the lily: If you do make this into a pie, garnishing with sliced bananas glazed with heated, strained apricot preserves makes it even more festive. The cookbook I got this from is anything but vlf, but here goes (I highly recommend it if, like me, you find making elaborate desserts for non-vlf friends a relaxing and enjoyable thing to do every now and then): Marlene Sororsky, _The Dessert Lovers Cookbook_, Harper and Row, 1985.) Kirstin Reade Wilcox <KRW3@COLUMBIA.EDU>From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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