My guest for this week on the Progressive Radio Network is Leeann Lavin. Leeann is a writer for the Food & Drink column for Examiner.com, curating the food spectrum of the New York food world. She writes two blogs: “Master Chefs and their Gardens” which chronicles the making of the book, “The Hamptons & Long Island Homegrown Cookbook,” as well as “Garden Glamour” which highlights the best practices, lectures, garden book reviews, romantic and glamorous gardens. I am looking forward to speaking with her about our mutual love for sustainable, local food, and learning more about how her book came about. Please join us!
December 30th, 2013
December 19th, 2013
My guest this week on the Progressive Radio Network is Joe Mollura, from the Brooklyn Brewery. Joe has been working with the company since 1997, and is in charge of spreading their delicious beer in our area. Please join me as we discuss the history of the BrooklynBrewery and the rise of craft beers nationwide. Find out what the difference is between a craft beer or a commercial beer, and whether or not your craft beer is really owned by Anheuser Busch, or one of the other big conglomerates!
December 12th, 2013
My guest this week is Nancy Romer, the Founder and Chair of the Board for the Brooklyn Food Coalition, and Professor of Psychology at Brooklyn College. This year, Nancy has been on sabbatical, and has been traveling theBrooklyn-Food-Coalition world, looking at sustainable models of food sovereignty. I am very excited to have her on my show, to discuss her last trip to Guatemala, and her upcoming trip to India. I hope you can join us for this very exciting discussion.
Tuscan Fall Stew
1 onion 1 Tbs minced garlic 4 carrots, chunked 2 celery, chopped 1 orange pepper 6 baby eggplant 2 cups sliced mushrooms 2 med potatoes, cubed 1 can organic chickpeas 1/2 cup white wine 2 plus cups chopped tomatoes 1/4 t. marjoram 1/4 t. thyme 1/4 cup fresh chopped basil 1 Bay leaf 2 t. salt 1/2 t. pepper Olive oil
Cover the bottom of a heavy stock pot with olive oil. Saute the onion until translucent. Add the carrots, garlic and baby eggplant, and continue cooking, until the eggplant gets soft. You may need to add more olive oil, because the eggplant absorbs so much. (If you prefer, you can pre-roast the eggplant in the oven, to reduce the amount of oil needed.)
Add the celery, peppers, mushrooms, chickpeas and potatoes and cook for another 5 minutes. Add the remaining ingredients, and let simmer for 30 minutes, stirring occasionally, making sure it is not sticking at the bottom.
December 5th, 2013
This week, my guest is Randi Dresner, the President and CEO of Island Harvest, the largest hunger-relief organization on Long Island, and a colleague of mine on the Suffolk County Food Policy Council. Randi’s knowledge and Screen Shot 2013-12-03 at 6.47.37 PMcompassion for Food Insecurity, has helped her grow Island Harvest from an organization that served 2.1 million meals in the early days, to well over 9 million meals last year. The face of hunger is not only for the homeless, it consists of millions of working families that can not make ends meet, its our children, it’s our seniors, it could be your next door neighbor! This has never been more apparent to me then this past week, when we served our Thanksgiving Meal to a huge, diverse crowd. Due to the cutbacks in SNAP (Food Stamps,) the lines were longer than ever! Please join me to learn about the work of Island Harvest, and to find out how we can encourage our representatives to tackle the problem of Hunger in America!
Ingredients ¼ cup sunflower or coconut oil ½ cup maple syrup 1 t. salt 1 Tbs. vanilla 1 cup almonds 1 cup pecans 6 cup GF oats ½ cup walnuts ½ cup sunflower seeds ½ cup pumpkin seeds ½ cup coconut ½ cup organic raisins and/or dried cranberries
Directions In a small saucepan, warm the oil, syrup, and salt. Add the vanilla and stir.
Mix all of the other ingredients, except raisins or dried cranberries, in a large bowl and stir together. Gradually add the warm oil and syrup, and mix all the ingredients together.
Line a cookie sheet with parchment paper and lay out the granola. Bake in a preheated 325 degree oven, for 30 minutes. Remove from the oven and add raisins or cranberries, if using. Let granola cool before storing in glass jar.