iEat Green - Courtney Paisley – 04.28.16

April 28th, 2016

Courtney Paisley is the director of Young Professionals for Agricultural Development (YPARD), a global youth network bringing stronger engagement and inclusion of youth in the agricultural sector.  Courtney’s educational background is in natural resource management with an emphasis on international programmes.  She has previously worked for SolarAid, IOM, Oxfam and the CGIAR in Kenya and Tanzania.

Braised Seitan with Shitake and Portobello Mushroom Medley

1 package of your favorite seitan, drained and lay out on dish towel to dry

1 onion, cut in half, then sliced into crescent moons

2-3 carrots, cut into chunks      

1 head broccoli, cur into florets

3 portabello mushrooms, sliced

6-8 Shitake mushrooms, stems removed, sliced

2 Tbs. grated ginger

2 Tbs. chopped garlic,

Olive oil

4 Tbs. tamari (to taste)

¼ t. smoked paprika

1 Tbs. Dark sesame oil

2 Tbs. Aji Mirin cooking wine

1 t. hot sesame oil (optional)

2 Tbs sesame seeds, toasted

Cover the bottom of wok with oil. When oil is hot, add the onions. Add 1 Tbs. garlic, 1 Tbs. ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, Add more oil or a little water if needed. Cook for a few minutes more, than add the mushrooms, and let those cook down for a few minutes. When the mushrooms are soft, remove the vegetables from the wok and transfer to bowl, set aside. Add more oil to the bottom of the wok. Add the remaining ginger and garlic to the wok and cook for 30 seconds. Add the seitan, and sear that for 5 minutes. Add smoked paprika, and cook for 2 more minutes. Add 2 Tbs. tamari and sear for another few minutes. Return the vegetables to the wok and add aji mirin and another 2 Tbs. tamari. Cook the vegetables with the seitan for a few minutes to allow the flavors to meld. Add the dark sesame oil for taste and the hot sesame oil, if using. Taste. Add more tamari if desired. Sprinkle with 2 Tbs. of toasted sesame seeds.

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iEat Green - Food Tank Summit (LIVE) – 04.21.16

April 21st, 2016

Food Tank Summit

This two-day event will feature more than 70 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; nourishing the planet, improving nutrient density, the future of organic, investing in the food movement, legislating change in the food system, and more. The event will feature interactive panels moderated by top food journalists, networking, and delicious food. This is the first in a series of four two-day Summits in 2016, which will bring together some the world’s most impactful food system leaders.

Bios

Eileen Gordon, Founder of Barnraiser, a crowdfunding site for food ventures

Eileen Gordon Chiarello is an entrepreneur and business partner with her husband, Chef Michael Chiarello. Her journey to sustainable food and farming, as well as passion for kids education, came from her farming family in Northern California, long-time swiss dairy ranchers and now cheesemakers (Pt. Reyes Original Blue Cheese). An indirect path from Apple's education group to the Napa Valley leads to her current obsession with the makers in clean, good food movement, and with giving the next generation power over their food options along with an appreciation for the joys of making / growing things.

Amanda Oborne- EcoTrust - Vice President of Farms and Food

Conscientious eater, for-profit/for-purpose optimist, straight-talker, enthusiastic collaborator, artisan beverage imbiber.

Miso Matzo Ball Soup

Matzo Balls – Makes 25

4 eggs

2 t salt

½ t pepper

¼ t nutmeg

4 Tbs. coconut oil

1 cup Matzah Meal

4 Tbs ice water

Beat eggs, salt and pepper and nutmeg together in a bowl. Add coconut oil and mix until it dissolves into little pieces. Add matzo meal gradually. Add water, a little at a time, until it reaches the right consistency. Refrigerate overnight. Form into balls and carefully drop into boiling salted water. Cook for 20 minutes in slow boil. Remove one Matzo ball from water with slotted spoon to taste. The center of the Matzo ball should have the same consistency as the outside of the Matzo ball. If fully cooked, remove all Matzo balls with slotted spoon and place in a flat Pyrex dish to cool. Add to favorite broth.

Miso Soup

8 cups vegetable stock or water

2 carrots, chopped

5 cloves garlic

1- 2”-3” piece of ginger

1 organic onion, chopped

6 Tbs white or red miso

In large pot, sauté onions and carrots in olive oil for 5 minutes. Add stock to pot, and bring to a boil. Cook until carrots are soft. Remove 1 cup of broth and in a separate bowl, dilute the 6 Tbs of miso. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!

Serve with Matzo balls!

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iEat Green - Tamar Haspel – 04.14.16

April 14th, 2016

Tamar Haspel is a journalist who’s been on the food and science beat for the best part of two decades. She writes a monthly Washington Post column, Unearthed, which covers food supply issues: biotech, pesticides, food additives, antibiotics, organics, nutrition, and food policy. The column has earned a James Beard award nomination each of its two years, winning in 2015, and one of her columns was selected for Best Food Writing 2015. Haspel is knee-deep in the public food conversation, and speaks frequently at venues where the debates about our food supply play out, including the National Academy of Sciences, food- and ag-related conferences, and SXSW.

When she’s tired of the heavy lifting of journalism, she gets dirty. She and her husband, Kevin Flaherty, raise their own chickens, catch their own fish, grow their own tomatoes, hunt their own venison, and generally try to stay connected to the idea that food has to come from somewhere. They also have an oyster farm, Barnstable Oyster, where they grown about 50,000 oysters a year in the beautiful waters off Cape Cod. Haspel revels in the idea that New York diners pay $3. a pop for their product, and she can eat as many as she wants.

Po Boy Oysters with Cajun Remoulade

For 2 doz.Shucked Oysters-

Save the bottom of the oyster shells to serve the fried oysters in. To clean the shells, wipe out any remaining seafood and boil shells in large pot for 2minutes. Dry completely.

Marinade

1cup buttermilk

1t. Old Bay Spice

1Tbs. Emeril Essence

Breading

½cup Masa Harina

¼cup unbleached white flour or Gluten Free Flour

¼cup panko flakes or Gluten Free Bread Crumbs

1Tbs. Emeril Essence

½t. Old Bay

1t. Cajun spice blend

1t. lemon zest

Cajun Remoulade Sauce

1cup organic mayo

1t. dry mustard

1Tbs. fresh lemon juice

2Tbs. Horseradish

2t. Jalapeno Hot sauce

1-½t. German mustard

1t. minced garlic

2t. capers

2t. ketchup

Combine ingredients for buttermilk marinade, and marinate the oysters for 2 hours in the refrigerator.

In separate bowl, combine ingredients for the breading. Remove oysters from marinade and dredge in the breading mixture. In heavy cast iron skillet, ordeep fryer, set at 360 degrees, fry oysters for 2 minutes until golden brown on all sides.

In blender, mix ingredients for the remoulade sauce, and serve either on the side or drizzled over the oysters. Garnish with chopped parsley

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iEat Green - Jessica Rieder – 04.07.16

April 7th, 2016

Dr. Rieder obtained a medical degree from the University of Alberta in Edmonton, Canada. She obtained her pediatric internship and residency at Albert Einstein College of Medicine and Montefiore Medical Center. At the completion of her residency she served an additional year as a Chief Resident at Montefiore Medical Center. She completed a post-doctoral fellowship in adolescent medicine at Montefiore and subsequently earned a master’s degree in Clinical Research from Albert Einstein college of Medicine. She obtained NIH funding to complete her fellowship and Clinical Research Masters work.

Dr. Rieder joined the faculty of the Department of Pediatrics at Montefiore and Albert Einstein in 2001. Her work has focused on understanding the nature and diagnosis of polycystic ovarian syndrome in adolescent girls and in designing a multi-disciplinary adolescent-focused obesity management program. She founded the Bronx Nutrition and Fitness Initiative for Teens (B'NFit) program in 2005 and has been studying the program effectiveness in terms of program implementation, feasibility and outcomes related to changes in BMI and lifestyle behaviors.

Vegetable Linguini Carbonara

1 Ib. Whole Wheat Spaghetti

1 large organic onions, cut into slivers

3 portobello mushrooms

1 cup carrots, diced

2 cups broccoli florets

½ cup (+/-) extra virgin olive oil

¼ t. red pepper flakes

1 cup grated Parmigiano-Reggiano cheese

2 Tbs. minced garlic

2 organic eggs

2 t. tamari

½ cup fresh Italian parsley, chopped

Salt and pepper to taste

Cook pasta according to directions, 8-10 minutes till firm (al dente)

Time it, so that the pasta just comes out of the water, when you are ready to mix it with the eggs and cheese, so the hot pasta will cook the egg.

Meanwhile, coat bottom of cast iron pan with olive oil. Sauté mushrooms for a few minutes, then add 1 Tbs. garlic and continue cooking until mushrooms start to get crisp. Add the Tamari and sear mushrooms. Cook mushrooms until all liquid is absorbed. Remove from pan and set aside. Cover bottom of cast iron pan with olive oil, then add onions and cook for 5 minutes. Add carrots and remaining garlic and cook for another 5 minutes. Then add the broccoli and cook for another 5 minutes. Reduce heat, and continue cooking, allowing vegetables to caramelize. Add the red pepper flakes if using. Return mushrooms to pan. In a separate bowl, beat the eggs and mix with the Parmigiano-Reggiano cheese. Drain the pasta, reserving ½ cup of the cooking water. Add the pasta to the pan and coat well with the vegetables. Remove from heat, and add the egg/cheese mixture, tossing well to cook the egg on the hot pasta. Add the parsley and toss again. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Garnish with parsley and serve with more cheese on the side.

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