March 31st, 2016
Edwina von Gal’s eponymous firm has been designing landscapes that
are based on simplicity and nature for private and public clients since
1984. Edwina’s interest in plants, art and architecture has led to
collaborations in widely diverse locations with a number of notable
architects and artists including Annabelle Selldorf, Maya Lin , Richard
Gluckman, Deborah Berke, Joe D’Urso, Frank Gehry, Richard Meier, Toshiko
Mori, Richard Serra, Marilyn Minter, and David Salle.
landscapes have been published in most all of the major newspapers and
design periodicals, plus a number of architecture, garden and landscape
books. Her own book, Fresh Cuts, won the Quill And Trowel Award for
Garden Writing. She has served on numerous boards and committees in the
garden world and is currently on the LongHouse Garden Committee and the
Board of Directors of Maya Lin’s “What is Missing” project.
2008 Edwina went to Panama to design a park for the Frank Gehry Biomuseo
where co-founded the Azuero Earth Project which explores and implements
sustainable, toxin-free land management practices in rural Panama. She
then moved closer to home and, in 2013 founded the USA based Perfect
Earth Project which promotes toxin-free lawns and landscapes.
Tofu with Indian Saag
To serve 6 to 8
1- 20 oz block of Wild Wood Sprouted organic
super firm tofu, cut into 1-inch cubes
1 t. salt
2 t. tumeric
2 t. cumin
1 t. cardamom
1 can organic coconut milk
Sunflower oil for frying
3 Tbs. coconut oil
½ t. salt
1 t. turmeric
2 inch piece fresh ginger root, minced
2 t. garlic, minced
2 t. coriander
2 t. cumin
2 onions, finely diced
½ t. red pepper flakes (optional)
2 lbs. frozen Organic chopped spinach
1 t. garam masala
¾ cup coconut milk
coconut milk, salt, turmeric, cumin, and cardamom together in large bowl to
make a marinade.
cubes of tofu into marinade and refrigerate for 2 hours or overnight in fridge
heat coconut oil in a wok and sauté the onions, ginger, and garlic.
that’s sautéing, pulse the spinach in a food processor until finely
the rest of the spices to the wok and cook for 5 minutes. If the onion, garlic
mixture sticks to the pan, you can add a little water to the mixture.
a separate, heavy, cast iron skillet, heat the sunflower oil until it shimmers.
Test the heat by dropping one cube of tofu into the pan. It should immediately
sizzle. Fry all of the tofu until golden brown on all sides. Drain on paper
towel and set aside.
the pureed spinach to the wok. Add the
coconut milk, and let cook for 5 minutes. Then add the fried tofu to the
the mixture to cook for 1o minutes, to meld the flavors. Adjust seasoning to
your particular taste.
Serve with saffron rice.
March 24th, 2016
Barbara Katz Rothman, PhD, is Professor of Sociology,
Public Health, Disability Studies and Women’s Studies at the City
University of New York, where she runs the Food Studies concentration.
Her books include IN LABOR; THE TENTATIVE PREGNANCY; RECREATING
MOTHERHOOD; THE BOOK OF LIFE; WEAVING A FAMILY:UNTANGLING RACE AND
ADOPTION, and LABORING ON, and the new BUN IN THE OVEN: How the Food and
Birth Movements Resist Industrialization. She is Past President of
Sociologists for Women in Society; the Society for the Study of Social
Problems, and the Eastern Sociological Society. She is proud recipient
of an award for “Midwifing the Movement” from the Midwives Alliance of
Po Boy Tofu with Cajun Cashew Remoulade
1 cake extra firm organic tofu, pressed and cubed
1 cup coconut milk
1 t. Old Bay Spice
1-1/2 TBS. Emeril Essence
½ t. salt
1 t. Cajun spice
½ cup Masa Harina
¼ cup GF Flour
¼ cup GF Bread Crumbs
1 -1/2 Tbs. Emeril Essence
1 t. Old Bay
1 t. lemon zest
Cajun Cashew Remoulade Sauce
1 lb cashews, soaked for 3 hours, then drained
2 cups water
juice of 2 lemons
2 t. Cajun spice
3 Tbs. Horseradish
1 t. salt
2 t. Jalapeno Hot sauce
¼ cup ketchup
Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Cut into cubes
marinade ingredients and soak tofu cubes for 1 hour. In separate bowl,
combine ingredients for the breading. Dredge tofu cubes into the
breading. In heavy cast iron skillet, fry tofu cubes until golden brown
on all sides.
In blender, mix ingredients for the sauce, and serve over tofu cubes. Garnish with chopped parsley
March 17th, 2016
Dr. Lonna P Gordon is an Assistant Professor of Pediatrics at the Icahn School of Medicine at Mount Sinai and an Adolescent Medicine Specialist at the Mount Sinai Adolescent Health Center. She received her Doctor of Pharmacy from Florida A& M University and her Doctor of Medicine from the University of South Florida. Dr. Gordon is passionate about child and adolescent obesity prevention and treatment and has led a variety of clinical and community interventions related to those subjects. She also does research around the psychological and social implications of obesity during adolescence.
Black Bean and Avocado Pinwheels with Lime-Cilantro Cashew Creme
Organic Whole Wheat Tortilla or Brown Rice Tortillas
1 can refried black beans
1 cup mild or medium salsa
2 cloves garlic, pressed or minced
¼ t. cumin
1/4 cup. cilantro, chopped
1 avocado, sliced
lettuce, baby or chopped
For Cashew Creme
1 cup cashews, soaked for 3 hours
¾ cup water
Juice from 1 lime
1 clove garlic
¼ t. salt
½ t. chili powder
½ t. paprika
1 Tbs. chopped cilantro
In large bowl, combine refried beans, salsa, cloves, cumin, and cilantro. Spread a thin layer of the bean mixture over the whole tortilla. Lay of a few pieces of avocado across the tortilla, and cover with baby lettuce. Roll up into log shape. Space out 7-8 toothpicks, along the log, and cut on an angle.
To Make the Cashew Crème, drain the cashews and put into blender or food processor. Add the water, lime juice, garlic, salt, paprika, and chili powder. Pulse for a few minutes until completely smooth and creamy. Add the cilantro and mix in. Serve the Black Bean and Avocado Pinwheels with the Lime-Cilantro Cashew Crème on the side.
March 10th, 2016
Daniel Boulud is Chef-Owner of
several award-winning restaurants and the Feast & Fêtes catering company.
While he hails from Lyon, France, it is in New York that he has truly mastered
the dining scene and is today considered one of America’s leading culinary
authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu,
the chef remains inspired by the rhythm of the seasons and menus driven by fine
ingredients. Since arriving in the US in 1982, Boulud has become renowned for
the contemporary appeal he adds to soulful cooking rooted in French tradition.
Daniel Boulud’s New York City
restaurants include his flagship DANIEL (1993), a Michelin starred Relais &
Châteaux member; the elegant one Michelin star Café Boulud (1998) with its
adjacent cocktail bar, Bar Pleiades; his contemporary Parisian bistro, db bistro
moderne (2001); two Upper West Siderestaurant including the charcuterie-centric
Bar Boulud (2008) and the Mediterranean themed Boulud Sud (2011). DBGB Kitchen
and Bar (2009), situated downtown on the corner of Bowery and Houston, is
chef’s relaxed restaurant where the French brasserie meets the American Tavern.
Épicerie Boulud (2011), with locations across from Lincoln Center and within
The Plaza Food Halls, is an eat-in and take-out market and café, with exquisite
homemade and gourmet items from around the world. Beyond Manhattan the chef has
created Café Boulud in Palm Beach (2003) and db bistro moderne in downtown
Miami, Florida (2010). Boulud has extended his culinary reach internationally
with db bistro moderne at Singapore’s Marina Bay Sands (2010), Bar Boulud
London (2010) at the Mandarin Oriental Hyde Park, Café Boulud at the Four
Seasons Hotel Toronto (2012), and Maison Boulud at the Ritz-Carlton Montréal
(2012). In spring 2014 the Chef returned to Las Vegas and opened db Brasserie
in partnership with The Venetian® Las Vegas. Additionally, in September 2014 he
opened a second DBGB at downtown Washington D.C.’s CityCenterDC, and Bar Boulud
at Boston’s Mandarin Oriental.
Boulud’s culinary accolades include James Beard
Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,”
“Best Chef, New York City” and “Outstanding Chef of the Year.” He has been
named “Chef of the Year” by the Culinary Institute of America and Chevalier de
la Légion d’Honneur by the French government. Restaurant DANIEL has been cited
as “one of the ten best restaurants in the world” by the International Herald
Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”.
In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club®
Lifetime Achievement Award for his success as a restaurateur, businessman, and
‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style is
reflected in nine cookbooks, including the definitive DANIEL: My French
Cuisine (Grand Central Publishing, 2013) and his most recent My Best:
Daniel Boulud (Ducasse Books, 2014).
Free Stuffed Mushrooms
50 Mushroom caps, (Silver dollar size) brushed and stems
2 cups chopped mushroom stems
¾ cup chopped celery,
2 cups chopped onion,
1 cup chopped red pepper
3 Tbs. chopped garlic
½ cup red wine, plus another ¼ cup for cooking
2 Tb Tamari
1 t. thyme
½ cup chopped parsley
½ cup chopped walnuts
¼ cup olive oil
S & P to taste
1 cup GF bread crumbs
¼ cup Parmesan cheese
- Sauté onions in olive oil
- When translucent, add celery.
After 5 minutes, add garlic, peppers and chopped mushroom stems.
- Add walnuts, parsley, thyme,
tamari and ½ cup of the red wine.
- Add the GF breadcrumbs and
parmesan cheese. Add S & P to taste
- Stuff mushroom caps with filling.
a baking pan or cookie sheet with butter or oil. Pour remaining ¼ cup of
wine around mushrooms and put a small, thin, pat of butter on top of each
mushroom, so it will melt as it cooks, and baste the mushroom. Bake at
375* oven for 20 minutes.
March 3rd, 2016
Gene Baur has been hailed as “the conscience of the food movement” by Time
magazine. Since the mid-1980s, he has traveled extensively, campaigning
to raise awareness about the abuses of industrialized factory farming
and our system of cheap food production.
A pioneer in the field of
undercover investigations, Gene has visited hundreds of farms,
stockyards, and slaughterhouses, documenting the deplorable conditions
that exist. His pictures and videos exposing factory farming cruelties
have aired nationally and internationally, educating millions about the
plight of modern farm animals.
Gene has also testified in courts
and before local, state, and federal legislative bodies, advocating for
better conditions for farm animals. His most important achievements
include winning the first-ever cruelty conviction at a U.S. stockyard
and introducing the first U.S. laws to prohibit cruel farming
confinement methods in Florida, Arizona, and California. His efforts
have been covered by top news organizations, including The New York Times, Los Angeles Times, Chicago Tribune, and The Wall Street Journal. Gene has published two bestsellers, Farm Sanctuary: Changing Hearts and Minds About Animals and Food (Scribner, 2008) and Living the Farm Sanctuary Life (Rodale, 2015), which he co-authored with Forks Over Knives
author Gene Stone. Through his writing and his international speaking
engagements, Gene provides simple actionable solutions coupled with a
compassion-first approach to help us be the change we wish to see in
treatment toward animals and in our food system.
Gene began his
activist career selling veggie hotdogs out of a VW van at Grateful Dead
concerts to fund farm animal rescues. Today, he serves as president of
Farm Sanctuary, the nation’s leading farm animal protection
organization, with shelters in New York and California. Providing
rescue, refuge, and adoption for hundreds of farm animals each year,
Farm Sanctuary shelters enable visitors to connect with farm animals as
emotional, intelligent individuals. Gene believes these animals stand as
ambassadors for the billions of factory farm animals who have no voice,
and he has dedicated his career to advocating on their behalf.
holds a bachelor’s degree in sociology from California State
University, Northridge, and a master’s degree in agricultural economics
from Cornell University. In 2015, Gene was granted an Associate
appointment in Health, Behavior, and Society at Johns Hopkins Bloomberg
School of Public Health. In this prestigious position, Gene is focused
on implementing courses related to evidence-based work on diet and
farming as it aligns to Farm Sanctuary’s goals of shedding light on
factory farming’s threat to public health, the environment and animal
Roasted Tempeh with Miso-Tahini Glaze
Pre-heat oven to 400*
2 packages 3-Grain Tempeh
2 t. minced garlic
2 t. minced ginger
2 t. white miso
2 t. tahini
1 Tbs. tamari
½ cup water
the tempeh in half, and then in triangles. Then cut the triangles
lengthwise in half, to make them thinner. Lay the pieces out on a cookie
sheet, lined with parchment paper and greased with olive oil. Brush the
tops of the tempeh with olive oil and roast in oven for 10 minutes,
until golden brown.
Meanwhile, in food processor, puree all of the ingredients for the glaze.
the tempeh from the oven and pour ½ of Miso-Tahini glaze on top of the
tempeh pieces, distributing it evenly. Return to oven and bake for
another 10 minutes.
Garnish with scallions. Serve with remaining glaze on the side.