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,
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
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.
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.
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
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.
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!
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.
1t. Old Bay Spice
1Tbs. Emeril Essence
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
2t. Jalapeno Hot sauce
1-½t. German mustard
1t. minced garlic
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
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)
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.
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.