July 27th, 2011
The guests today are Lorrie Clevenger and Siena Chrisman from WhyHunger. WhyHunger is non-for profit organization that works to end hunger and poverty by connecting people to nutritious, affordable food and by supporting grassroots solutions that inspire self-reliance and community empowerment.
Lorrie Clevenger joined WhyHunger in March of 2010 as the Capacity Building Coordinator for the Grassroots Action Network, where she provides resources, information and networking opportunities to strengthen and support thousands of community based organizations across the country. Prior to joining WhyHunger, Lorrie discovered her interest and passion for food justice work as the Administrative Assistant and Network Administrator at Just Food, where she still serves as a board member. Lorrie is an active member of the Executive Committee for Farm School NYC, a community gardener at Taqwa Community Farm in the Bronx, NY and a founding member of Black Urban Growers (BUGs), where she served as the Volunteer General Coordinator for their first annual Black Farmers & Urban Gardeners Conference in 2010.
Siena Chrisman is the Manager of Strategic Partnerships & Alliances at WhyHunger, where she has been since 2005. In her current capacity, she works in coalition with organizations and good food advocates around the country to build the movement for a healthier and more just food system. She is a contributor to Civil Eats blog and was the editor of Green Roofs: Ecological Design and Construction (Schiffer Publishing, 2004). She holds a BA from Mount Holyoke College. Originally from Western Massachusetts, she now cooks, bakes, and gardens in Brooklyn.
This weeks great recipe, Summer Vegetables with Tempeh:
1 cake organic 3 grain Tempeh (plain can be used) cut into cubes
1 onion, cut in half, then sliced into crescent moons
2 carrots, cut into small chunks
1 head broccoli
½ red pepper
1 summer squash
1 8 oz pk Shitake mushrooms, halved
½ cup dried porcini or other mushrooms
1 Chinese cabbage
2 corn on cob, kernels removed
1 cup sugar snap peas
ginger, 1 inch piece grated
4 cloves garlic
olive oil or safflower oil
3 Tbs.tamari (to taste)
1 Tbs. Dark sesame oil
2 splashes of Hot Sesame Oil
2 Tbs. Aji Marin
2 Tbs Good tasting Nutritional Yeast
2 Tbs sesame seeds
¼ cup Chopped Parsley
1 bunch mizuna greens
Cut tempeh down the middle horizontally, then cut into quarters and then cubes. Fry the tempeh in oil until golden brown on all sides. Meanwhile, pour ½ boiling water over dried mushrooms, and let soak for 10 minutes. Remove tempeh from pan. Wipe out pan.
Cover bottom of wok with oil. When oil is hot, add the onions and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the broccoli. Add the squash, mizuna greens and zucchini, stir for a few minutes, then add the peppers and mushrooms and sugar snap peas. Add more oil or water if necessary. Cook for a few minutes more, than add the mirin and tamari. Add the Good Tasting Nutritional Yeast .Add a little water to make a smooth sauce. Add more tamari and dark sesame oil for taste. Splash with Hot Sesame Oil. Add sesame seeds and chopped parsley for garnish.
July 20th, 2011
Guest today is Owen Taylor, who is the City Farms Program Manager for Just Food. Just Food is a New York City based organization that aims to unite local farms and city residents of all economic backgrounds with fresh, seasonal, sustainably grown food. He graduated from San Francisco State University in Urban Studies, where he focused on the role of urban agriculture in food security and community development. Owen has also completed the 8th International Agro-Ecology Short Course at the University of California, Santa Cruz and was a member of the Food Project’s 2006-2007 BLAST Leadership Cadre. Owen spent a year teaching Urban Ecology and Design in New York City public schools, and several years giving gardening and composting workshops in San Francisco and New York City (as a Just Food trainer). He began with Just Food in late 2005 as the Chicken Intern, and continues this work with eggs, fertile soil, and delighted hens, hen-keepers, and the people who love them. Bhavoni gave us a great recipe for the week, Enjoy:
Contact Owen at: email@example.com
Bhavoni gave us a great recipe for the week, Enjoy:
Raw Kale and Mizuna Salad with Lemon Dressing
4-6 cups kale leaves (or other greens)
sunflower seeds or walnuts
Raisins or currants
Rinse and dry one bunch of greens (or a combination), tear it up and place it in a roomy bowl.
Add two or three cloves of finely minced garlic, a light coating of cold-pressed olive oil, the juice of one lemon, salt and pepper.
Toss the greens together and take big handfuls and squeeze the greens. Keep doing this for about a minute. Everything will get nice and juicy and the greens will soften and shrink in volume.
Then you can let it sit for a while. The lemon will ‘cook’ the kale, soften the greens and garlic even more.
Before serving, add whatever sliced of grated veg you have. I like sliced or diced avocado, grated beets or carrots, or diced apple and top with sunflower seeds and raisins. or any other chopped nut or seed you have for a bit of crunch and texture.
July 6th, 2011
Dr. Sheryl Duchess, is a Certified Naturopathic Doctor and Master Herbalist. Dr. Duchess developed an educational program to help educate the average person on the basic principles of naturopathy and preventative care, which has been shared with thousands of people across the United States. It is Dr Sheryl's passion to help both adults and children discover more natural solutions to many of the most common health challenges. For further information, Dr. Sheryl can be reached through her website at www.drsheryl.net
Mint, Feta and Watermelon Salad
1 medium Seedless Watermelon
1/3 cup white Balsamic Vinegar
Juice of ½ lemon
2 Tbs Olive Oil
Salt and Pepper
1 Red Onion, chopped
1 lb Feta cheese, cut into small cubes
1 medium bunch mint leaves, chopped
Chop Watermelon into 1” cubes. Drain in colander for ½ hour. Save juice to drink!
Whisk together the white balsamic vinegar, olive oil and lemon juice in a bowl.
Mix the watermelon, feta, onion and mint in a large bowl. Chill in refrigerator. Drizzle with dressing and Toss, right before serving. Sprinkle with salt and pepper to taste.
Sugar Snap Peas, Snow Peas and Asparagus over Mesculan Greens
1 lbs. sugar Snap peas, washed, trimmed and blanched
1 lb snow peas, washed, trimmed and blanched
1 lb asparagus, washed, trimmed and blanched
1 yellow pepper- cut into julienned strips
1 small cucumber, seeded and sliced
1 pt cherry tomatoes, cut in half
Mesculin Salad or any mixed greens
Dijon Tarragon Vinaigrette
2 cloves garlic
1 Tb. whole grain mustard
1 Tbs aji mirin
2 Tbs brown rice vinegar
2 Tbs lime juice
¼ t. sea salt
¼ t. freshly ground pepper
½ cup olive oil
1 Tbs. chopped tarragon
1 Tbs. chopped parsly
Bring a large pot of water to a boil. Have ready a large bowl of ice water. Blanch the sugar snap peas and asparagus for 2 minutes and the snow peas for only 30-45 seconds, depending on desired softness. Drain and immediately put in ice water. Drain again and lay out on dish towel to dry.
Meanwhile, in a food processor, make the salad dressing.
Place all of the vegetable in a bowl, except for the lettuce. Pour dressing on top. This can be served immediately over the mixed greens, or it can keep in the fridge for a couple of days, marinating.