I am very excited to welcome on my show this week, Joanna Macy, a long time activist and author of the newly revised book, Coming Back to Life. This book helps people transform denial, despair and grief in the face of the social, ecological and global challenges of our time, within a spiritual and cognitive context. Joanna has been working tirelessly for decades to motivate people to take action. Her groundbreaking workshops and methodology, the Work that Reconnects, has trained thousands of people around the world. Her work helps people transform despair and apathy, in the face of overwhelming social and ecological crises, into constructive, collaborative action. It brings a new way of seeing the world, as our larger living body, freeing us from the assumptions and attitudes that now threaten the continuity of life on Earth.
Stuffed Heirloom Pumpkin
1 Large Round Organic Pumpkin
1 ½ lbs seitan, homemade or store bought (white wave or Ray’s brands are good), cut into chunks
1 onion, chopped
4 carrots, cut into wedges
1 pound mushrooms, sliced (can use shitake, portabella etc.)
2 yellow squash
1 butternut squash
1 sweet potato, cut into chunks
2 red or yellow peppers
1 head broccoli, cut up
½ small napa cabbage
2 baby bok choy
¼ cup tamari
4 cloves garlic
2” piece of ginger, grated
2 Tbs. aji mirin (sweet rice wine)
2 Tbs tahini mixed with 1 cup water
1 package frozen peas
1 lbs potatoes, cut into chunks
2 sprigs rosemary
2 sprigs thyme
Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin. Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin in a 300’degree oven until soft (1 ½ hour-2 hours).
Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen peas. Add seitan and cook for 20 more minutes.
When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for 30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.
This week, my guest on the Progressive Radio Network is William Powers, a man who is talking the walk and walking the walk! Mr. Powers got his degrees from Brown and Georgetown Universities in International Relations and spent years working in development aid in Latin America, Africa and North America. Feeling burnt out and like he had had enough, he took his friend up on her offer, to live in her 12 x 12 cabin, off the grid, in North Carolina. In his book, Twelve by Twelve, William shares that experience and feeling inspired, he returns to New York and, with his wife, leaves his 2,000 sq. ft townhouse in Queens, for a tiny 350 sq. foot apartment in Greenwich Village. His latest book, New Slow City, tells that story, and how cutting down expenses, cutting down on stuff, and cutting down on work, opened him up to another world of New York City, one that includes Slow Food, Slow Money, roof top gardening, beekeeping and urban sanctuaries. Please join me on Thursday to learn more about William Powers’s philosophy of slowing things down.
This week, on the Progressive Radio Network, I am very excited to be interviewing Josh Buswell-Charkow, the Executive Director of Green Corps, an organization that trains the next generation of environmental and food activists. Green Corps provides training and field support for today’s critical environmental campaigns, and graduates activists who possess the skills, temperament, and commitment to fight and win tomorrow’s environmental battles. Please join me on Thursday, as we learn more about this wonderful non-profit organization.
2 onions, cut in half, then sliced into crescent moons
3 carrots, cut into bite sized chunks
1 small head broccoli, cut into flowerets
2 Japanese Eggplants, cut into bite size pieces
2 summer squash, cut into small chunks
4 cups chopped greens, (swiss chard, kale, collards, etc.)
3 cups of cut tomatoes
2 cups green beans
1 Tbs. grated ginger
2 Tbs. chopped garlic
1 Tbs. coconut oil
½ t. salt
1 TBs curry powder
½ t. Garam Masala
1 Tbs. chopped cilantro (optional)
Cover the bottom of a large, heavy, pot with oil. When oil is hot, add onions, and cook until translucent. Add the carrots, eggplant, curry powder, coconut oil, garlic and ginger and continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, and green beans, and cook for another few minutes. Add the tomatoes, salt, and chopped greens and cook it down for 5 minutes. Once the greens have cooked down, add the garam masala and cilantro. Let all the tastes come together for 5 minutes. Add more salt if desired.