Geoffrey Canada (Part I), & Roasted Brussel Sprouts with Apples, Lime and Sriracha

So: I have some catching up to do. The past few months have been a whirlwind of activity, frustration, and wonder, but after living under my graduate school rock for the entire duration of autumn and well into the ever-hated winter, I've decided it's time to emerge; or at the very least start writing about what comes out of my tiny tangerine kitchen again.

Over the past few weeks of winter break, I had some time to catch my breath and refocus for my last semester of social work study. Part of that refocusing involved re-reading Geoffrey Canada's "Fist Stick Knife Gun", a phenomenal first hand account of the Harlem Children Zone's founder's childhood in the South Bronx and a series of his reflections on youth violence and poverty.Canada is inspirational in his ability to realistically convey issues of systemic oppression and extraordinary violence while maintaining a deeply humanizing focus of his analysis. Take, for instance, this excerpt from the end of his book.

"I want people to understand the crisis of our children and I want people to act."

I will continue my gushing about Geoffrey Canada when I talk about the last book I finished, Paul Tough's "Whatever it Takes", but suffice it to say that he has become one of my personal inspirations over the past few months (even prior to his feature in the popular education documentary Waiting for Superman); his writing gives me hope; and his work gives me motivation to continue mine.

Many things and people, like the youth with whom Canada works in Harlem, have a terrible reputation but similarly deserve a fighting chance at demonstrating their inherent worth and brilliance. Some of those sorely under-appreciated and often written-off things are brussel sprouts.


So it's not really much of a recipe, but hey, I'm trying to get back in the swing:

1/2 lb. brussle sprouts
1 apple, thinly sliced
1 fresh lime
Sriracha hot sauce
Olive oil
Salt/pepper


Halve the brussel sprouts and remove any stray outer leaves. Lay on a cookie sheet, drizzle with olive oil, salt & pepper. Roast at 400 for about 10 minutes until the sprouts start to brown.

Meanwhile, slice apples and add to a saucepan with a little oil. Add roasted sprouts, lime juice and sriracha. Stir until mixed, and adjust seasonings to taste

Serve with roasted root vegetables, sausage, and/or sweet potato.