Episodes
Wednesday Aug 29, 2012
iEat Green - Dan Morrison - 08/29/12
Wednesday Aug 29, 2012
Wednesday Aug 29, 2012
My guest is Dan Morrison. Dan is the Founder and CEO of Citizen Effect, a nonprofit organization that provides citizen philanthropists with the tools and networks to execute community development projects around the world.
Gazpacho-Watermelon Soup
1 Cucumber 2 Red Peppers or a combination of peppers 1 Vidalia Onion 3 Tbs. Olive Oil ½ -1 Jalapeño Pepper ¼ cup celery 1 Beet, peeled and cut into chunks 4 cups fresh Heirloom Tomatoes (seeds removed) 4 cups chopped Watermelon 4 Tbs. Fresh Dill - Chopped 4 Tbs. Fresh Parsley – Chopped 2 t. salt Juice from 1 Lemon Juice from 1 Lime Fresh Pepper to taste 2 Tbs. White Balsamic Vinegar Pulse the first 7 ingredients in a food processor until well blended. Add the Heirloom Tomatoes and Watermelon and continue to pulse. Add the dill, parsley and salt to taste. Add the fresh squeezed lemon, lime and pepper to taste. Add the White Balsamic Vinegar. Adjust salt and pepper to taste. (may add water if you want it thinner) *If your food processor is not large, you may have to do it in batches and mix in a large bowl.Wednesday Aug 22, 2012
iEat Green - Farms and Rooftops - 08/22/12
Wednesday Aug 22, 2012
Wednesday Aug 22, 2012
My guest is Gwen Schantz. Gwen is an experienced urban farmer, a long-time sustainable food advocate, and the co-founder of the Bushwick Food Cooperative & CSA. Gwen is also Co-Founder and Chief Operating Officer of Brooklyn Grange. Brooklyn Grange is not your typical farm. In fact, it is a self-sustaining organic farm with over two acres of rooftops under cultivation in Brooklyn and Queens.
Corn Chowder
What to do with all the leftover corn from your party? Make some chowder! It's also a great way to use up some of the leftover crudités and veggies. IngredientsWednesday Aug 15, 2012
iEat Green - Rebuilding Harlem - 08/15/12
Wednesday Aug 15, 2012
Wednesday Aug 15, 2012
This week, my guest will be Rebecca Johnson. Rebecca is the Nutrition Specialist at Harlem Children's Zone. Harlem Children's Zone, is called "One of the most ambitious social-service experiments of our time," by The New York Times. It is a unique, holistic approach to rebuilding a community so that its children can stay on track through college and go on to the job market. Rebecca is also the Founder & CEO at Celebrevents, a Manhattan-based event company specializing in corporate events, cooking classes and sustainable themes. ___________ Green Gazpacho Soup Serves 6-8 Ingredients 4 cups chopped Green Heirloom Tomatoes, all sizes 2 Cucumbers - peeled, seeded, and diced 2 Limes – juiced 3 Garlic cloves 1/2 Cup Fresh Cilantro Leaves 1 Small Jalapeño 2 Green Pepper 2 Ripe Avocados – add extra virgin olive oil if the avocados aren’t ripe enough – it m2 Green Onions – sliced, including green tops ½ t ground cumin 3 Tbs Olive Oil 3 Tbs Red Wine Vinegar 1 cup water ¼ cup parsley Salt and White Pepper to taste – start with ½ teaspoon salt Fresh Cilantro for Garnish Pulse the first 7 ingredients in a food processor until well blended. Add the avocados and green onions and pulse some more. Add the fresh squeezed lime juice, vinegar, cumin, olive oil, pasrsley and salt and pepper to taste. Blend. Garnish with cilantro. ( tortilla chips optional)
Wednesday Aug 08, 2012
iEat Green - The Backyard Homestead - 08/08/12
Wednesday Aug 08, 2012
Wednesday Aug 08, 2012
This week, my guest is author and homesteader, Carleen Madigan. Before becoming an editor at Storey Publishing, Carleen was managing editor of Horticulture magazine and lived on an organic farm outside Boston, Massachusetts, where she learned the homesteading skills described in her book: The Backyard Homestead: Produce All The Food You Need on Just a Quarter Acre!
Wednesday Aug 01, 2012
iEat Green - SustainAbility Farm - 08/01/12
Wednesday Aug 01, 2012
Wednesday Aug 01, 2012
My guest this week will be Wendy Kaplan, founder of SustainAbility Farm, a one-acre farm at the Planting Fields Arboretum State Historic Park in Oyster Bay, Long Island. The farm was started as a way for Wendy's daughter, Rachel who is autistic to get her independence. Wendy & Rachel come six days a week. They are joined by a group of approximately 10 adults with autism and other developmental disabilities as well as their helpers: their parents or companions. The farm provides local produce to a community organization and also sells the produce from their small farm stand. Peruvian White Lima Beans with Zucchini & Saffron