iEat Green - 04/25/12

April 25th, 2012

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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iEat Green - 04/18/12

April 18th, 2012

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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iEat Green - 04/11/12

April 11th, 2012

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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iEat Green - 04/04/12

April 4th, 2012

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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