John Greentree, What Are You Eating?

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

John Greentree

The member of Autonomous Dumpster Divers, Food Not Bombs Phoenix serves food every Sunday at Deck Park at 3 p.m. He's also a freegan, and you can read more about his dumpster diving exploits here.

What'd you eat for dinner last night? Rotini with tomato vegetable sauce, ginger sesame stir-fried vegetables and a fruit smoothie.

Favorite food: Fried mushrooms.

Least favorite food: Raw asparagus.

Favorite dessert: I'm not big on sweets, but I love vegan bread pudding and vegan pumpkin roll.

Favorite local restaurant and meal to order there: Sapna Cafe, Escalibado sandwich (without the cheese) and side of Gypsy Stew.

Favorite local bar and cocktail to order there: Bikini Lounge, A Joyful Sunrise, half cranberry juice, half orange juice, no alcohol. I walk in, and (bartender) Wes starts making it.

Favorite thing to cook at home: Bread pudding.

Favorite memory involving food: All of my favorite memories involve food. Since I'm a sitophile, a lot are too explicit to put here.

Recipe or food tip to share:
Stuffed Tomatoes

Two large hot house tomatoes

2 cups of brown rice
Two cloves of garlic
Half a medium patato
Olive oil

About half cup of each of the following:
White Onion
Beet greens

I like to add nuts (walnuts, or pecans) or chick peas for a little extra protien. Tofu works, too.

Scoop and hollow tomatoes, save insides to use for filling. Boil rice. Oil the pan, and place on medium heat. Add rice and potatoes to pan, cook until potatoes begin to brown, then add onion, garlic, tomato and parsley. Once you can smell the onion, begin to add the spinach and beet greens for about 5 more minutes.

Stuff tomatoes and add filling. Preheat oven at 350 degrees Farenheit. Place in oven for 30 minutes or until gold on top and sides. Garnish with parsley or vegan cheese and serve.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.