my guest on the Progressive Radio Network is Edie Kantrowitz, from United for Action, a grassroots organization which aims to shape public policy
decisions by organizing and mobilizing ordinary citizens into action. Edie is also the President of NYC Friends of Clearwater, the grassroots organization started by the singer, Pete Seeger, which is responsible for organizing citizens to push policy into cleaning up the Hudson River. Edie is also the founder of the Coalition Against the Rockaway Pipeline.
To make 2 large chaffing pans, 24 pieces per pan
Preheat oven to 375*. You will need two large lasagna pan
and pastry brush.
1 pk Filo Factory
2 pks. of frozen
6 lbs of organic
5 lbs feta cheese,
4 lbs grated gruyere
1 large (2 small)
bunch fresh dill, chopped
4 large onions,
chopped and sautéed in olive oil
4 eggs, beaten
6 handfuls of
uncooked white organic rice
1 stick unsalted
½ cup olive oil
Run frozen spinach
under hot water to defrost. Squeeze out water and place in large bowl. Add
feta, dill, onion, gruyere, eggs, and rice. Mix well.
Add the olive oil to
the pot of melted butter. Brush bottom and sides of lasagna pan with butter/oil
mixture. Spread one package of puff pastry on the bottom of each chaffing pan.
(Most packages have 2 sheets, and you will need both to cover the bottom of the
pan) Divide the spinach filling in half, and put each half into the chaffing
pans, spreading the filling out evenly. Open filo pastry and lay out on work
surface. The pastry is about 1-1/2 “ too wide for the chaffing pan and about 1”
too short, so I cut along the long side of the pastry, to make it narrower, and
use the cut pieces to add to the length. Lay out first sheet of filo, over the
spinach, and add a little extra length, using the cut off pieces. Brush with
oil/butter mixture, using a wide pastry brush. Repeat on the other pan, and
continue layering the filo pastry between the two pans, brushing with oil in
between each layer, until all of the filo is used up. Cut pieces before baking.
I cut it into 4 pieces across the short side, and then 6 pieces down the long
side, for 24 pieces total. The second pan can be frozen, to use at a later
Bake at 375* for 50
min. or until golden brown.
Food Tank, in partnership with The George Washington (GW) University, is excited to announce the 1st Annual Food Tank Summit at the Jack Morton Auditorium (former home of CNN’s Crossfire)! This two-day event will feature more than 75 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together for panels on topics including; food waste, urban agriculture, family farmers, farm workers, and more.
Arame Sauté with Tofu and Greens
1 package Arame
1 block of extra firm tofu, drained
3 carrots- cut into julienne strips
1 Large onion- cut into slivers
4 Tbs. Tamari
2 Tbs Mirin
1” piece of ginger, grated
4 cloves garlic, minced
1 Tbs.. dark sesame oil
2 cups chopped greens (collards, swiss chard, spinach or kale)
1 Tbs. Sesame seeds, plus some for garnish
1 Tbs. chopped cilantro
Place the arame in a medium sized stainless or ceramic bowl, and cover with boiling water. Let stand for 15 minutes or longer. Meanwhile, slice the tofu horizontally into thirds, and lay out on one side of clean dish towel. Fold the other half of dish towel over tofu and press down lightly to remove the water. Then cut the tofu into cubes. Cover bottom of heavy skillet with olive oil. Sauté tofu on one side, until golden brown. Shake the pan to prevent sticking. Turn tofu over, and cook the other side until golden brown. Add the onions and carrots, garlic and ginger, and cook for 5 minutes. Drain the arame (reserving the water) and add to skillet. Add ½ cup of the saved water, 2 Tbs. of the tamari, and1 Tbs. of the mirin. Add the greens. Mix and cover skillet. Simmer for 10-15 minutes. (Add more water if needed). Add the remaining tamari, mirin and dark sesame oil. Adjust for taste. Add the sesame seeds and cilantro, reserving some for garnish.
I am very happy to have as my guest, Dr. Drew Ramsey, a clinical psychiatrist who recognizes the connection between one’s mental health and the foods that they eat. His first book, The Happiness Diet,came out in 2011, and looks at the typical Modern American Diet (MAD) and how it is not only expanding our waistlines, but it is shrinking our brain! In his second book, 50 Shades of Kale, Dr. Ramsey shares the health benefits of kale, along with some great recipes, and shows you why you need to include it in your culinary repertoire.
Shen Tong is a serial entrepreneur, angel investor, foodie, social activist, writer/poet, and film buff. One of Newsweek’s People of the Year in 1989, Shen Tong was an organizer of the democracy movement in 1989 that occupied Tiananmen Square while he was at Beijing University. After his exile to the US, he finished his undergraduate degree at Brandeis University, and went on to study in PhD programs at Boston University and Harvard University. Mr. Shen became an entrepreneur in the 1990s, founding or co-founding B&B Media and VFinity among other ventures in the past two decades.
Hearty Lentil Soup with Kale
6 cups of water
3 Tbs. olive oil
1 onion, chopped
2 carrots, diced
3 stalks of celery, diced
1 yellow bell pepper, diced
6 cloves of garlic, minced
1 can diced organic fire roasted tomatoes (with chiles, optional)
1 idaho potatoes, diced
1 cup French lentils, rinsed
2 cups Kale, chopped
1 t. salt
½ t. black pepper
2 t. dry tarragon
1 t. dry thyme
¼ t. red pepper flakes (optional)
In large pot, bring water to boil. When boiling, add lentils, and simmer. Meanwhile, in heavy sauté pan, sauté onions, celery, carrots and potato in olive oil for 5 min. Add garlic and yellow pepper, and continue cooking for 5 more minutes. Add vegetables to lentil soup pot, and continue to cook for 30 minutes, until lentils are soft. With an immersion blender, partially blend the soup, leaving some texture to the soup. Add the chopped kale. Simmer for 10 more minutes, until kale is soft. Adjust salt and pepper to taste. Enjoy!