My guest tomorrow on the Progressive Radio Network is someone who finally conquered her life long struggle with an eating disorder. Sara Romeo-White just completed her memoir,bingemystory.com, which is a multimedia account of her struggle to get control of her Binge Eating disorder. The memoir is so honest and touching, that one can’t help feeling her pain, embarrassment, and desperation, as her weight exceeds 300 pounds. Please join me for what promises to be an eye opening exposé, into the life of someone with an eating disorder. Sara also blogs at bingemyblog.tumblr.com.
May 29th, 2014
May 22nd, 2014
Take Action: Rally to Ban Fracking at the State Democratic Convention, Tell New York – I Want GMO Labeling, Boycott the GMA and Traitor Brands!
This Thursday, May 22nd, Governor Cuomo is attending the Democratic Convention on Long Island and New Yorkers from across the state are planning on meeting him there to tell him to ban fracking. This is a very important event for Cuomo – and for New Yorkers fighting to protect our state from fracking. Cuomo will describe his vision for New York’s future, and we must show him the power of the movement demanding it be frack-free. Cuomo will ask New Yorkers for their support – and New Yorkers will call on him to ban fracking and stop fracking infrastructure. Food and Water Watchhas arranged for buses from different locations through-out the State. For more information, or if you are interested in purchasing bus tickets, click here.
Two weeks ago in Vermont, Governor Peter Shumlin signed the first no strings attached GMO labeling bill into law in the U.S. This is an incredible moment for our country. Let’s keep the momentum going and make sure that New York will be next! Earlier this month, Bill A.3525 was successfully voted out of the Assembly Consumer Affairs and Protection Committee by a margin of 9-6 and has another committee hurdle to clear before a potential full vote by the Assembly. The problem is, already Monsanto and Big Food lobbyists have promised to sue Vermont and they’re working to kill mandatory labeling in DC, so we need your help today! Make a stand for GMO labeling today, tell your elected officials that you support mandatory GMO labeling and want them to act immediately to pass a bill into law in New York! Click here to take action.
Soon after Vermont passed a GMO labeling law, the Grocery Manufacturers Association (GMA) began its campaign to destroy it. The GMA plans to sue in federal court to overturn Vermont’s new law, H.112. On top of that, they are currently pushing a bill in Congress that would not only overturn every state’s right to enact a GMO labeling law, but also legalize the practice of labeling GMO foods “natural.” This is unacceptable! We have a right to know what is in our food! Take the pledge today to boycott the 300-plus members of the GMA, including the Traitor Brands! Your message will be sent to the 12 Traitor Brand companies listed. Monsanto, Dow, Dupont, Kellogg’s, General Mills, Coca-Cola. These are just a few of the 300-plus members of the GMA. Combined, they own more than 6,000 brand name products, including foods, beverages, seeds, home and garden supplies, pet food, herbicides and pesticides. Even if you don’t buy most of those products, you may not be aware that many of your favorite organic and natural brands, like Honest Tea, Muir Glen, Odwalla, Kashi, Earthgrains, Santa Cruz and others, are owned by corporations that do belong to the GMA. If we stop buying their brands, they know there’s a good chance we’ll find alternative brands. And we might never look back. It’s time for consumers in every state to band together on consumers’ right to know what’s in our food, on states’ rights and on our basic freedoms to protect our health and our communities.Click here to take the pledge today!
May 15th, 2014
This week, I am very excited to have Bryant Terry as my guest, the award winning chef, author and food activist. I invited him on to talk to us about his new book, Afro-Vegan, which is a cookbook that celebrates the foods, flavors and traditions of the African and Caribbean people, while exploring the history and cultures that created these foods. As a food activist, Bryant recognizes that access to good, healthy, real, unprocessed food, should be a right and not a privilege, but that our broken, industrial food system does not support that belief. His work in educating the public to reclaim our food system and our traditions, supports the building of community, the growing of our food and the joys of cooking together. Please join me, this Thursday, as we hear from Bryant Terry.
May 8th, 2014
This weekend is the Edible Institute at the New School, where there will be great discussions and presentations on topics ranging from The Future of the Food Movement, Fracking, Technology, Sustainable Fisheries, and Cultural Realities within the Food Justice Movement. The keynote speaker on Saturday is Mark Bittman, who is my guest on today's show. Mark is a New York Times food writer, Opinion columnist, and author. His books include the bestselling, How to Cook Everything, and VB6 (Vegan Before 6), where he introduces people to theconcept of the flexitarian diet. This week, his latest book, the VB6 Cookbook came out, which is the perfect compliment to the VB6 Primer, and would make an awesome Mothers Day gift! I hope you can join us this Thursday!!
Gluten-Free Fig, Goat Cheese and Caramelized Onion Pizza
Preheat oven to 500’
Makes 2 Individual Pizzas
Start with 1 package Udi’s Gluten-Free Pie Crusts
2 Onions, cut into thin slivers
1-pint fresh figs, cut into quarter wedges
1- 5oz. Organic Goat Cheese log
¼ cup shredded mozzarella cheese
- Brush crusts with a little olive oil.
- Sauté onions in olive oil until they start to brown.
- Drizzle with a little Balsamic Vinegar (about 1 teaspoon) Continue to cook on medium heat, until the onions are caramelized.
- Spread out onions evenly onto both pizza crusts.
- Divide Goat Cheese between the two pizzas and crumble all over
- Sprinkle the pizzas with mozzarella cheese
- Place the figs all around the pizzas
- Bake in a 500 degree oven on cookie sheet for 6 minutes. Garnish with fresh parsley.
May 1st, 2014
An Interview with Tim West – Chef, Writer and Co-Founder of Food Hackathon
My guest is Tim West, one of the chefs who has been recognized by Zagat’s as one of their “30 under 30″ chefs. Tim was responsible for starting the first Slow Food chapter at Culinary Institute of
America, and went on to working at the St. Regis Hotel in NY, before moving out to California to become the chef at the Facebook Headquarters. His experience at Facebook showed him how he could merge his passion for sustainable food with technology entrepreneurship, to help change our food system for the better. In 2013, Tim co-created Food Hackathon, a coming together of chefs, entrepreneurs, social media people, food producers, investors and foodies, to brainstorm, cross-pollinate ideas, and spark innovation in the eco-food system. The Food Hackathon model is being replicated this weekend in Washington DC and in two weeks in Germany. And this is just the beginning!
Stuffed Acorn Squash
Pre-heat oven to 375 degrees.
5 acorn squash, cut in half, seeds removed, bottom made flat
1 onion, chopped
2 carrots, diced
2 parsnip, diced
6 oz. shitake mushrooms, sliced
2 stalks celery, chopped
½ t. Chinese Five Spice
1 zucchini, diced
1 yellow summer squash, diced
2 cups broccoli, small florets
½ cauliflower, cut into florets
1 can cannelloni beans
1 Tbs. chopped sage
1 Tbs. minced garlic
1 Tbs. minced ginger
¼ cup nutritional yeast
¼ cup water
1 cup chopped assorted peppers
1 bunch asparagus, cut on the diagonal into 1” pieces
1 Tb. tamari
1 Tbs. aji mirin
1/3 cup toasted slivered almonds
2 cups cooked Wild Rice
¼ cup chopped parsley
- Cut acorn squash in half lengthwise. Remove seeds and cut off bottom, so squash can sit flat.
- Brush with olive oil and sprinkle with mixed herbs. Lay face up in casserole pan. Pour a little water around the squash to help it cook, cover with aluminum foil and roast in 400 degree oven for 20 minutes. When soft, remove from oven and let cool.
- Meanwhile, sauté onions in olive oil till translucent. Add carrots, parsnips and celery, and cook another 5 minutes. Add the garlic, ginger and Chinese Five Spice. Then add broccoli and cauliflower. Cook for 5 more minutes and add the sage.
- Add the Aji Mirin, Tamari, Nutritional Yeast and water, and stir well.
- Add the peppers, shitake mushrooms, and asparagus.
- Add the zucchini and yellow summer squash and cook for 5 minutes.
- Add the cannelloni beans, almonds, and wild rice and combine.
- Add parsley
- Fill acorn squash with vegetable mixture.
- Bake at 375 for 20 minutes, covered.
- Remove from oven and serve immediately! Enjoy!