It
took a few days to decompress but Edible Skinny is about ready to reflect on
our foodie experience at Burning Man!!!
Burning
Man is an experiment into the world of creation. One of its taglines is: Life is Short. Make Something Amazing. (Then Burn It)!
I
was lucky enough to be a part of the Infinite Community Camp, which was a camp
to support the Los Angeles artist, Matt Elson, and his Midway project art
installation, the Infinity Boxes. And it was a totally magical experience!
Our
40-person camp was feed twice a day by the amazing Bhavani Jaroff who is the
owner of the New York based iEat Green. A vivacious bohemian Bhavani is a Natural Foods Chef, Educator, Radio Host, and
Food Activist. She has over thirty years
experience cooking healthy, fresh, organic food for audiences small (her cooking school Cooking from the Heart) and large (the Waldorf School in New York)
Her
company, iEat Green, motivates individuals to work together to create
lifestyles that support the wellness of one’s body, mind,
spirit, community and planet (very Burner like). Her
mindset is that in raising the awareness of the inter-connectedness of the
foods we eat and their impact on our families, our communities, our economy and
our planet, iEat Green is fostering a greener way of life.
A
lofty goal with tasty results! Some of
the scrumptious meals served on the Playa included Mixed Vegetable Coconut
Curry and Mattir Paneer served with Saffron Rice and Naan, Challah French Toast
served with Maple Syrup, Chia Pudding, and Linguine Puttanesca served with
Sautéed Broccoli Raab and Garlic Bread.
All created while dealing with wind, dust, and sand storms during one of
the harshest weather’s in the history of Burning Man.
As Bhavani stated in her iEat blog: “Imagine trying to cook in a tent, that is not only covered in dust, but
has dust and sand blowing in it as you cook! It was so comical, that all I
could do was laugh and keep from peeing in my pants, while thinking about what
the health department would say if they could only see me now! Thankfully, the
wind wasn’t always blowing, so we had some calm moments in there too.”
She continued with to note how iEat’s philosophies trickled into our Infinite Camp:
“I
planned a breakfast and dinner for 8 days, and as in my usual tradition, I
prepared enough to share with our neighbors and friends. Everyone pitched in,
both in the prepping and in the cleaning, so I never felt burdened with the
responsibility. It just became another platform to get to know everyone, and to
dance our way through the kitchen.”
Life
is Short. Make Something Amazing. (Then Eat It)!
Here’s
to life being delicious and there always being enough food to share with
neighbors and friends (even with the Playa dust)! ;-)
Indian Tacos are pretty much like regular tacos but made with Indian Fry Bread in
place of the tortilla. Fry Bread, aka
Navajo Fry Bread, was invented in the 1860s when the Navajo Tribe were
relocated by the U.S. Government (not our finest hour in history…). Rations during this diaspora were
limited to lard, powdered milk, and wheat flour, resulting in Fry Bread. 
Although
their origin has a checkered past, Indian Tacos are definitely a taste to be
experienced if canvasing the Southwest!
It’s a messy dish to be eaten with a fork and knife (these are in no way
your Baja tacos) but it’s worth the work.
The grease truck taste is a perfection of doughiness for anyone looking for the
perfect carbohydrate binge. 
A
lofty goal with tasty results! Some of
the scrumptious meals served on the Playa included Mixed Vegetable Coconut
Curry and Mattir Paneer served with Saffron Rice and Naan, Challah French Toast
served with Maple Syrup, Chia Pudding, and Linguine Puttanesca served with
Sautéed Broccoli Raab and Garlic Bread.
All created while dealing with wind, dust, and sand storms during one of
the harshest weather’s in the history of Burning Man. 
