My guest will be Rachel Kaplan, lead author of Urban Homesteading: Heirloom Skills for Sustainable Living. She is a pioneering therapist in the field of Eco-Somatics (an ecological approach to the body-mind connection in regards to movement), an educator, and widely published author.

Roasted Tempeh and Broccoli with Walnut Sauce

Pre-heat oven to 400* 1 package 3-Grain Tempeh 1 Tbs. Olive oil Spash of tamari

1 onions, sliced into crescent moons 1 broccoli, cut into floweret’s 4 cloves garlic 1 cup walnuts olive oil ½ tsp. cumin ½ t. salt ½ t. pomegranate molasses ½ t. Georgian Saffron ( dried ground Marigold flowers) 1 cup water

Cut the tempeh into quarters, then slice each quarter in half, lengthwise, to make it thinner. Then cut each piece into cubes, (about ½” x ¼“ pieces) In small bowl, toss the tempeh pieces with the 1 Tbs. of olive oil, to coat well. Roast in oven for 15 minutes, until golden brown. Remove from oven and lightly splash with Tamari.

Meanwhile, cover bottom of wok with olive oil. Sauté onion until translucent. Add broccoli and 2 cloves of minced garlic and cook for 5 minutes until broccoli is soft. Lightly splash with Tamari and remove from heat. Add roasted Temph.

Meanwhile, in food processor, puree walnuts, 2 cloves of garlic, cumin, salt, molasses, saffron and water. Pour over Broccoli and serve either room temperature or hot.

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This week, Richard Oppenlander, author of the new book Comfortably Unaware, joins me on my show. Dr. Oppenlander is a sustainability and wellness advocate, writer, and speaker committed to improving the health of our planet, bringing an eclectic combination of experiences regarding this topic, spanning the past 40 years.

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Nick Brannigan is a consumer advocate who offers solutions that can help you to rid your life and body of Genetically Modified Foods. He is a trained speaker through the Institute of Responsible Technology with frequent speaking engagements around Las Vegas and features on Natural News TV. Nick has written a free online eBook called I'm Eating WHAT?!?: The Health Risks of Genetically Modified Food and 10 Real World Solutions to Avoid Them, in which he reveals the health risks, government support of GMOs, worldwide resistance, and most importantly, solutions.

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I interview LaDonna Redmond, a food activist and an inspirational speaker. I first met LaDonna at Shelburne Farms, while I was attending the Farm to Cafeteria conference. As the keynote speaker, LaDonna managed to bring humor and laughs into a serious talk about social justice and our food system.

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My guest is Julie Grimm, an avid skier, yogi and horsewoman, wife, and working mother of two daughters based in Golden, Colo. Although she is not a food activist, chef, or farmer, I believe she has an experience and a product that can help many of my listeners, so I am welcoming her onto my show. After undergoing treatment for a brain tumor, then breast cancer, Julie used a holistic healing philosophy to design the Ready for Recovery Cancer Treatment Planner, to help patients and their families navigate through the chaos of treatment and recovery with the support, comfort and insight she wished she had been given. The planner is beautiful, and having personally witnessed so many people going through illness, I believe this book will be helpful, and would be a wonderful gift to anyone going through a life altering disease. I hope you can join us!

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Guest: Ann Cooper who will be one of our keynote speakers at The Small Farm Summit this Saturday! Chef Ann Cooper is a celebrated author, chef, educator, and enduring advocate for better food for all children. In a nation where children are born with shorter estimated life expectancies than their parents because of diet-related illness, Ann is a relentless voice of reform by focusing on the links between food, family, farming and children's health and wellness.
 I know so many of you are concerned with the school lunches being fed to your children, and Ann is a person that is trying to change the system. Please listen in, and come hear her speak at the Small Farm Summit!

Roasted Butternut Squash Tapenade

Ingredients

• 1 butternut squash – washed, peeled and cut into small cubes ¼”
• 1 tbsp. extra-virgin olive oil
• ¼  tsp. dried red chili flakes
• 1 tsp. kosher salt
• 1 onions, Spanish, quartered and sliced 1/4-inch thick
• 1 tbsp. extra-virgin olive oil
• ½  tsp. course salt
• ¼  cup maple syrup
• ¼ cup cider vinegar
• ¼ cup white balsamic vinegar
• 1 Tbs. extra-virgin olive oil
• Coarse sea salt to taste

Preparation

1.     Combine squash and extra-virgin olive oil in bowl and season with the chili flakes and salt.

2.     Lay out on cookie sheet, lined with parchment paper, in one even layer. Roast at 500 degrees for approximately 8-10 minutes, stirring every few minutes, to prevent burning. Cook until lightly colored and tender.

3.     In a medium sauté pan, heat the oil and add the onions. Cook over medium heat, stirring occasionally, until the onions are golden brown. Add the vinegars and maple syrup and reduce heat. Cook until syrupy.

4.     Add squash to the onions and stir well. Transfer to bowl and cool completely.

5.     Top with coarse sea salt.

6.     Serve with crackers and pita chips

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My guest tomorrow will be Beatriz Beckford. She is the school food reform coordinator for the Brooklyn Food Coalition and has eight years of community organizing, education, advocacy, and activism experience, including work with the Malcolm X Grassroots Movement and the Citizens Committee of NYC. Her vision for engagement, building consensus, and connecting the struggles impacting low income communities with the greatest food/social justice movement, is inspiring. Beatriz continues to be an active member of several grassroots organizations. She will also be a presenter in the upcoming Long Island Small Farm Summit.

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Interview with pharmacist Sharon Thompson.

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My guest is Scott Chaskey. Scott  is a farmer, poet and an educator.   He has worked as poet-in-residence in numerous schools and museums, in the U.S. and in England, and for over twenty years he has taught poetry to children of all ages.  Employed by the Peconic Land Trust as a steward of land, he has farmed garlic, potatoes, greens (and sixty other crops) for over twenty years at Quail Hill Farm, one of the original Community Supported Agriculture farms in the country.  He is a founding Board member of the Center for Whole Communities (Vt.) and of Sylvester Manor Educational Farm (NY), and is past president of the Northeast Organic Farming Association of New York.  In 2004, he edited “Free Concert,” the final book of poems by his teacher, Milton Kessler, published by the Etruscan Press. In 2005, his most recent book, “This Common Ground, Seasons on an Organic Farm” was published by Viking/Penguin.   He lives in Sag Harbor, NY, with his wife Megan, and their three children.

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My guest is Bill Telepan, owner of the Telepan Restaurant. Bill is one of New York’s first and most acclaimed devotees of Greenmarket cooking. He is committed to showcasing the season’s bounty through his cuisine. Bill insists on understanding where his ingredients come from, how they’ve been cared for and using the best of what is available — a  thoughtfulness that’s reflected in the vibrant dishes he creates at his namesake restaurant.

Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy.  As the first chef involved with WITS, Bill has spearheaded its goals by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers.

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