Thai Pork Omelette with Heirloom Tomatoes & Fresh Herbs

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Eating is a moral act. Eating is a political act. Eating can be an act of delicious rebellion, joyful defiance in the face of corporatism and greed. For this holiday celebrating our freedom, let us not forget to celebrate our most fundamental rights as eaters, for what we eat determines who we are. We all eat together, every day, as one great nation. Let us pause for a moment today and consider what we bring to the table.

Eaters’ Bill of Rights:

Eaters have a right to food.
Eaters have a right to safe food.
Eaters have a right to nutritious food.
Eaters have a right to food with country of origin labels.
Eaters have a right to food with labels for genetic modification.
Eaters have a right to know whether food has been genetically modified.
Eaters have a right to food produced without harming air, water or land.
Eaters have a right to food produced under socially just circumstances.
Eaters have a right to know the conditions of their food production:
- Is the environment harmed?
- Is the food safe?
- Are the animals treated with dignity and respect?
- Is the food produced on farms by family farmers?
- Is the food produced by factories?
- Are the farmers paid a just wage?
- Do farm workers have safe and healthy working conditions?
- Are production contracts fair or one-sided?
- Are processing plant and warehouse workers paid just wages?
- Are processing plant workers given reasonable work schedules?

Is the food produced locally or transported for thousands of miles?
Is the food system controlled by a few agribusiness cartels?
Eaters around the world have a right to a secure food system.
Eaters have a right to good food at a fair price.

Thai Pork Omelette with Heirloom Tomatoes & Fresh Herbs

1 Tbs. grapeseed oil (or other flavorless oil)

1 medium-hot pepper, diced

2 small spring onions or 1 bunch green onions, sliced thin

2-3 cloves garlic, minced

1″ piece of ginger, peeled and grated

1/3 pound ground pork

3 eggs, lightly beaten with a pinch of salt

1 medium heirloom tomato (or 6 cherry tomatoes, cut in half), diced

Asian basil

cilantro

mint

small head of butter lettuce

Dipping Sauce:

juice of 1/2 lime

1/4 c. fish sauce

3 Tbs cool water

1 dried red chile, crumbled

pinch sugar

Mix together ingredients for dipping sauce in a small bowl and set aside. Separate lettuce into leaves, wash, dry, and set aside. Pick herb leaves, wash, dry, and set aside. Chop a few basil and cilantro leaves and hold separately. Heat a small skillet over medium high heat. Coat skillet with oil, swirling to cover bottom and sides. Saute onions, garlic, chile pepper and ginger. After about 30-45 seconds, add pork and stir-fry until cooked through. Spread contents of skillet in even layer and add beaten eggs, tilting skillet to distribute evenly. Distribute chopped tomato over omelette as it cooks and sprinkle with reserved chopped basil and cilantro. Pull sides of omelette towards center of skillet as it cooks, letting uncooked egg run underneath. When it is almost cooked, use a spatula to turn omelette over and quickly brown the other side. When cooked, serve wrapped in lettuce leaves, with dipping sauce, showered with fresh herbs.