FLORIDA VOTES YES
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Baby bok choy in tangy sesame-soy vinaigrette
A favorite with staff at the Urban Farming Institute, this recipe from
thecozyapron.com makes a tasty late-spring salad. Most of the nutrients in bok choy are in the stems, so be sure to use the whole plant!
INGREDIENTS
Salad 8 baby bok choy, rinsed and dried, then thinly sliced
½ cup shredded carrot 1 tablespoon toasted sesame seeds, for garnish
Vinaigrette 1 clove fresh garlic, pressed through garlic press
2 teaspoons toasted sesame seeds 1 tablespoon honey 1 tablespoon low-sodium soy sauce 3 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil 3 tablespoons vegetable oil
Place sliced bok choy and carrot into a large bowl. Refrigerate while vinaigrette is pre- pared. In a small bowl, combine vinaigrette ingredients and whisk together. Pour vinai- grette over salad, toss well to coat. Garnish with sesame seeds and serve.
Over the next two decades, the population of Florida is expected to grow by up to 25 million people. And while the state’s got plenty of sunshine to go around, residents are concerned for its other natural resources—and taking unprecedented steps to protect them. In November, Florida voters approved a constitu- tional amendment setting aside $22 billion for land and water conservation—the largest such measure in U.S. history. The new law uses an existing real estate transfer tax to safeguard drinking water, establish urban parks, and support restoration efforts in the Everglades. “When we asked Florida voters if this is a priority,
75 percent of them said yes,” says The Trust for Public Land’s Will Abberger. His Conservation Finance team led the bipartisan effort to get the amendment on the ballot. “There is a logical connection between real estate
transactions, which relate to development, and set- ting aside land for conservation as the state grows,” Abberger says. “The key is to make decisions based on conservation priorities, not on politics.”
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