I Eat Green

August 31st, 2011

Guest: Andrea Beaman

Andrea Beaman is a Natural Foods Chef, author, and television host dedicated to alternative healing and green, sustainable living. She was a contestant on Bravo’s hit reality TV show, HYPERLINK "http://www.bravotv.com/top-chef/videos/spotlight-andrea-beaman" \t "_blank" TOP CHEF (season 1), is a food and health expert on CBS News, and has appeared on Barbara Walters, The View, Emeril Live and Whole Living on Martha Stewart Radio. Andrea hosts the Award Nominated HYPERLINK "http://www.veria.com/fed-up.html" \t "_blank" Fed UP! A cooking show that educates guests and viewers how to cook for, and cure, bodily ailments. Successfully healing her own “incurable” thyroid disease with health-promoting foods, exercise and other natural therapies was the catalyst that transformed Andrea’s life, health and profession, and she is passionate about sharing this information with others.

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I Eat Green

August 24th, 2011

Today's guest, Clay Dunn, is the Online Community Director at Share Our Strength, where he oversees the organization’s websites, social media, email program and digital partnerships. Before joining Share Our Strength, Clay held positions with National Geographic Channel, a digital consulting firm, an electoral campaign and The City of New York.

Share Our Strength®, a national nonprofit, connects children with the nutritious food they need to lead healthy, active lives. Through its No Kid Hungry® Campaign, Share Our Strength is ending childhood hunger in America by 2015. Visit HYPERLINK "http://www.strength.org/"Strength.org to get involved.

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I Eat Green

August 10th, 2011

My guest for this week is another mover and shaker, Dan Imhoff. Dan is a researcher, author, and independent publisher who has concentrated for nearly 20 years on issues related to farming, the environment, and design. He is the author of numerous articles, essays, and books including CAFO: The Tragedy of Industrial Animal Factories; Food Fight: The Citizen’s Guide to a Food and Farm Bill; Paper or Plastic: Searching for Solutions to an Overpackaged World; Farming with the Wild: Enhancing Biodiversity on Farms and Ranches; and Building with Vision: Optimizing and Finding Alternatives to Wood, all published by the nonprofit Watershed Media. He raises a wide variety of plants and animals on a small homestead farm in Northern California. I hope you can join us.

This Week's Recipe, Gluten-Free Zucchini Cake:

Preheat oven to 350*

¾ cup Arrowhead Mills GF Baking Mix 1 cup Bob’s Red Mill GF Flour 1 tsp cinnamon 1 ½ baking powder 1 t. salt 1/2 t. ground ginger ¼ t. nutmeg ¾ cups walnuts or pecans 1 ½ cup grated zucchini, liquid squeezed out 3/4 cup org. canola oil 3 large eggs 1 cup Brown Sugar 1 t. vanilla Mix the first eight ingredients into a bowl. Mix the remaining ingredients, except for the zucchini, into a separate bowl. Add the wet ingredients to the dry. Mix in the zucchini. Bake at 350 for 45 min. or until a knife comes out dry.

Zucchini Cake Preheat oven to 350* ¾ cup W.W. Pasrty Flour ¾ cup unbleached White Flour 1 tsp cinnamon 1 ½ baking powder 1 t. salt 1/2 t. ground ginger ¼ t. nutmeg ¾ cups walnuts or pecans 1 ½ cup grated zucchini, liquid squeezed out 3/4 cup org. canola oil 3 large eggs 1 cup Brown Sugar 1 t. vanilla Mix the first eight ingredients into a bowl. Mix the remaining ingredients, except for the zucchini, into a separate bowl. Add the wet ingredients to the dry. Mix in the zucchini. Bake at 350 for 50 min. or until a knife comes out dry.

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iEatGreen - 08/03/11

August 3rd, 2011

My guest today is Bill McKibben, the author of several books on the environment, including The End of Nature and Eaarth. He is also the founder of the grassroots climate campaign 350.org, which has coordinated 15,000 rallies in 189 countries since 2009. Time Magazine called him 'the planet's best green journalist' and the Boston Globe said in 2010 that he was 'probably the country's most important environmentalist. Schumann Distinguished Scholar at Middlebury College, he holds honorary degrees from a dozen colleges, including the Universities of Massachusetts and Maine, the State University of New York, and Whittier and Colgate Colleges. Immediately after college he joined the New Yorker magazine as a staff writer, and wrote much of the "Talk of the Town" column from 1982 to early 1987.

Twenty years ago, Bill wrote his first book, The End of Nature, which offered one of the earliest warnings about global warming. It is regarded as the first book for a general audience about climate change, and has been printed in more than 20 languages. Those warnings went mostly unheeded. Now, in his latest book, Eaarth, he insists, we need to acknowledge that we've waited too long, and that massive change is not only unavoidable but already under way. Our old familiar globe is suddenly melting, drying, acidifying, flooding, and burning in ways that no human has ever seen. We've created, in very short order, a new planet, still recognizable but fundamentally different. We may as well call it Eaarth.

Beginning in January 2007 he founded stepitup07.org to demand that Congress enact curbs on carbon emissions that would cut global warming pollution 80 percent by 2050. With six college students, he organized 1,400 global warming demonstrations across all 50 states of America on April 14, 2007. Step It Up 2007 has been described as the largest day of protest about climate change in the nation's history.

Bill is a frequent contributor to various magazines and has been awarded the Guggenheim and Lyndhurst Fellowships, and won the Lannan Prize for nonfiction writing in 2000. He has honorary degrees from Green Mountain College, Unity College, Lebanon Valley College and Sterling College. Bill currently resides with his wife, writer Sue Halpern, and his daughter, Sophie, in Ripton, Vermont. He is a scholar in residence at Middlebury College.

This week's recipe. Gazpacho - Cold Vegetable Soup

1 Cucunmber

1 Green Pepper

1 Red Pepper

1 Vidalia Onion

3 Tbs Olive Oil

½ jalapeño pepper

2 t. salt 1 Large Can Fire Roasted Tomatoes

2-4 Tbs Fresh Dill - Chopped

2-4 Tbs Fresh Parsley - Chopped

Juice from 1 Lemon

Fresh Pepper to taste

Org. Tomato Juice - optional

Pulse the first 7 ingredients in a food processor until well blended. Add the can of fire roasted tomatoes and continue to pulse. Add the dill and parsley to taste. Add the fresh squeezed lemon and pepper to taste. Add organic tomato juice or organic tomatoes if you would like it thinner.

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