February 27th, 2017
Susan Zimet has been the Executive Director of Hunger Action Network of New York State since February, 2015. Hunger Action Network is a membership organization of emergency food providers, advocates, faith groups and low-income individuals whose goal is to end hunger and its root causes, including poverty. Hunger Action Network has the dual goals of reducing hunger in the short term (e.g., increase funding for emergency food, stronger food stamp programs, more community gardens) while promoting long-term solutions such as universal health care, living wage jobs, and affordable housing. Susan has a long career in government and in media relations and marketing. She has dedicated herself to advocating on public policy issues such as property tax reform, protecting the environment, women’s rights and veteran’s rights. Prior to joining Hunger Action Network, Susan served as an elected official, representing the Town of New Paltz in both the Ulster County Legislature and as the Town Supervisor. She also served as Vice President, Associate Media Director at Grey Advertising and taught advertising and media at SUNY New Paltz. In addition to Hunger Action Network, Susan is also President of Zimet Group, Inc., a consulting and lobbying group, dedicated to bringing business and government together for the public good. Working in cooperation with many environmental partners, Susan was instrumental in helping to push through the historic moratorium in NYS on Fracking, back in 2007. The Zimet Group executive produced media campaigns against hydro-fracking, including; ‘I Love My New York Water” celebrity commercial, as well as “Water Rangers”. Susan is also the President of ‘Votes For Women 2020’, a not for profit dedicated to educating, celebrating and promoting the upcoming 100 th anniversary of a women’s right to vote. Susan has authored a book for young adults on the subject, which is scheduled to come out this year.
Spaghetti Carbonara ala Roasted Cauliflower and Sundried Tomatoes (G.F. and Vegan)
1 Ib. Brown Rice Spaghetti 1 medium organic onions, diced 1 head cauliflower, cut into florets and roasted with olive oil and 1 Tbs. minced garlic 2 portobello mushrooms, diced 12 sundried tomatoes, diced ½ cup (+/-) extra virgin olive oil ¼ t. red pepper flakes, optional 10 cloves garlic, finely chopped ¼ cup fresh Italian parsley, chopped 2 Tbs. organic red wine ¼ cup nutritional yeast 2 Tbs. GF Bread crumbs Juice of ½ - 1 lemon ¼ cup walnuts, dry toasted in pan Salt and pepper to taste Truffle oil for drizzle (if desired)
2. Cook pasta according to directions, 8-10 minutes till firm (al dente), reserving ½ cup of the pasta water.
3. Meanwhile, coat bottom of cast iron pan with olive oil. Sauté onions for a few minutes then add garlic and cook until golden brown.
4. Add the mushrooms. Cook for 5 minutes, until they are soft. Add the red pepper flakes, if desired, and the red wine.
5. Add the GF Bread crumbs and nutritional yeast. Add the roasted cauliflower.
6. In a separate cast iron skillet, toast the walnuts.
7. Drain the pasta, reserving ½ cup of the cooking water. Add the past to the pan and coat well with the cauliflower, and tomato, mixture.
8. Add the walnuts and parsley. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Squeeze ½ lemon into the pan, add salt and pepper, and toss. Taste. Add more lemon, or Salt and pepper to taste. Drizzle with truffle oil (if desired) and garnish with more parsley.
9. Garnish with parsley and lemon wedges.
February 16th, 2017
Leah Lizarondo is Co-Founder and CEO of 412 Food Rescue. 412 Food Rescue works to eliminate hunger and promote a healthy environment by rescuing viable food about to go to waste and redirecting it to nonprofits that serve those who are food insecure. 412 Food Rescue is an innovative approach to food recovery with rapid response reverse logistics model that utilizes technology to aggregate and automatically match food donors and beneficiaries. The organization works with a network of dedicated volunteers and deploys a scalable technology and replicable model designed to eliminate food waste at the retail level. Leah brings a 15-year track record of leadership positions with global corporations and nonprofits. Leah received her Masters Degree in Public Policy from Carnegie Mellon University, graduating with Highest Distinction. She began her career as a product manager in Southeast Asia, working in consumer packaged goods and technology before moving on to her passion in food and health advocacy. She has worked in leadership positions in nonprofits in New York and Pittsburgh. She is interested in the intersection of social good and technology and mines her experience launching startups as she works to grow 412 Food Rescue. Leah is an active advocate for food, health and innovation. She has also trained at the Natural Gourmet Institute in New York City and received her Certification in Plant-based Nutrition from Cornell University. The Brazen Kitchen, Leah’s blog and Pittsburgh Magazine column, won the 2013 National City & Regional Magazine Awards. She serves as Editor-at- Large for NEXTpittsburgh and her work has been featured in print and online publications including MSN’s Re:Discover Series, NPR, Oprah.com, and GOOD Magazine online. In April 2014, she gave the TEDx Talk “Why the Farm Is Not Getting to the Table.” The video can be accessed on tedx.ted.com
Oat and Nut Raspberry Lindzer Tart Cookies
Makes 22 cookies
1 cup ground nuts (any combination will do; almond, walnut, pecans)
1 cup ground oats
1 cup W.W. pastry flour (or gluten-free flour)
¼ t. cinnamon
½ cup maple syrup
½ cup canola oil (organic or GMO-free)
1 jar raspberry jam
Preheat oven to 350’ degrees.
Combine all ingredients except jam, in large bowl. Using wet hands (will
keep dough from sticking to hands), form into 1” balls.
Press down on greased cookie sheet, creating a flat cookie. Indent center of
cookie with your thumb. Fill in center with favorite jam.
Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5 minutes.
Remove from oven and let cool before transferring.
February 9th, 2017
Tom O’ Bryan, author of The Autoimmune Fix: How to Stop the Hidden Autoimmune Damage That Keeps You Sick, Fat and Tired Before It Turns Into Disease.
Tom O’Bryan, DC, CCN, DACBN, is an internationally recognized speaker and writer on chronic disease and metabolic disorders. He organized the popular Gluten Summit in November 2013. Dr. O’Bryan has more than 30 years of experience as a functional medicine practitioner and is adjunct faculty at the Institute for Functional Medicine. He lives in San Diego.
Medicine in a Bowl- Miso Soup
Makes 4 Servings
Prep- 15 minutes
8 cups water
6 large cloves garlic
5- 2” pieces of ginger
1 organic onions, sliced into crescent moons
½ bunch organic broccoli, cut into flowerets
2 cups mixed greens, (baby spinach, kale, swiss chard, bok choy etc.)
¼ cake organic tofu, cut into small pieces
2 large teaspoons of Miso per bowl (white or red miso) according to taste
1- ramen cake per person, cooked according to directions
1. Fill a large pot with 8 cups of filtered water. Add garlic and ginger, and bring to a boil.
2. Cook for 5 minutes. Reduce heat to simmer, and add onions and tofu.
3. Meanwhile, bring another pot of water to a boil, and cook the ramen, 1 cake per person,
according to directions, about 3 minutes. Drain when ready, and run under cold water to stop
4. Add the broccoli and greens to the soup.
5. Put the 2 teaspoons of miso into each bowl, and add 1 ladle of broth only to the bowl.
Dissolve the miso into the broth in each bowl, then add another ladle of broth with the
vegetables and tofu.
6. Add the ramen to each bowl and you are ready to eat your bowl of delicious, medicinal soup!
When I’m feeling a cold coming on, I make the whole pot just for me, and that’s what I eat all day
long! I add the miso and noodles separately, because you do not want to boil the medicinal quality out
of the miso, and you don’t want the noodles to get overcooked!
February 2nd, 2017
Lauren Ornelas is Food Empowerment Project’s founder and serves as the group’s executive director. Lauren has been active in the animal rights movement for more than 30 years. She is the former executive director of Viva!USA, a national nonprofit vegan advocacy organization that Viva!UK asked her to start in 1999. While Lauren was the director of Viva!USA, she investigated factory farms and ran consumer campaigns. In cooperation with activists across the country, she persuaded Trader Joe’s to stop selling all duck meat and achieved corporate changes within Whole Foods Market, Pier 1 Imports, and others, and she helped halt the construction of an industrial dairy operation in California. Lauren was also the spark that got the founder of Whole Foods Market to become a vegan. In addition, she served as campaign director with the Silicon Valley Toxics Coalition for six years. Watch Lauren's TEDx talk on The Power of Our Food Choices. Learn more about F.E.P.’s work at foodispower.org and veganmexicanfood.com.
Tofu Feta Cheese
Servings: 16 servings
1 cup Miso (I used half mellow white miso and half red miso)
1/2 cup of organic dry white wine
1/4 cup of organic Mirin (I use Eden brand. Do not be fooled by the Kikoman brand
which calls itself mirin, but is really corn syrup!)
1 lb extra firm sprouted tofu
1 Tbs olive oil
1 t. Salt
Step-by- step Instructions:
Start with making a mixture of the miso, the white wine, and the Mirin. Slice the tofu into slices 1/2” thick, and lay out on a dish towel to absorb some of the water. Press down with another dish towel on top, to remove as much water as possible. Marinate the tofu in a glass pyrex casserole dish, big enough so that it can be a single layer. Cover the top and bottom with the miso marinade. Cover and refrigerate the tofu for 1 week. Remove from the refrigerator and rinse each piece of tofu under running water to remove the marinade. Again, dry tofu on a clean dish towel, and return to the pyrex pan. Make a slurry of the oil, lemon and salt, and rub over each slice of tofu. Let sit for 24 hours in the fridge, before using.