iEat Green - Guest: Laura Shapiro - 08.31.17

August 31st, 2017

Laura has written on every food topic from champagne to Jell-O for The New York Times, The New Yorker, The Atlantic, Slate, Gourmet, and many other publications. She is the author of three classic books of culinary history. Her awards include a James Beard Journalism Award and one from the National Women’s Political Caucus. She has been a fellow at the Dorothy and Lewis B. Cullman Center for Scholars and Writers at the New York Public Library, where she also co-curated the widely acclaimed exhibition Lunch Hour NYC.

She was a columnist at The Real Paper (Boston) before beginning a 16-year run at Newsweek, where she covered food, women’s issues and the arts and won several journalism awards. Her essays, reviews and features have also appeared in The New Yorker, The New York Times, Conde Nast Traveler, Gourmet, Gastronomica, Slate and many other publications. Her first book was Perfection Salad: Women and Cooking at the Turn of the Century (1986), which the University of California Press has reissued with a new Afterword. She is also the author of Something from the Oven: Reinventing Dinner in 1950s America (Viking, 2004), and Julia Child (Penguin Lives, 2007), which won the award for Literary Food Writing from the International Association of Culinary Professionals in 2008. Her work is represented in the Library of America’s American Food Writing, The Virago Book of Food, and Best Food Writing 2002.  She is a frequent speaker and panelist on culinary history, and contributed a regular column on a wide range of food topics to gourmet.com, the Gourmet magazine website. During 2009-10 she was a fellow at the Cullman Center for Scholars and Writers at the New York Public Library. In June 2012, the New York Public Library opened an exhibition called Lunch Hour NYC, co-curated by Shapiro and Rebecca Federman of the NYPL. Read Edward Rothstein’s review in the New York Times here. For more information about the exhibition, click here.More recently, Shapiro was featured in Michael Pollan’s Netflix documentary series Cooked (2016).

 

 

Peach Cobbler (GF & Vegan)
Makes 3- 10” Pies
Preheat oven to 375*
Filling-
24 cups of peaches, peeled and sliced
2 cups honey
2 Tbs. lemon juice
1 ½ t. cinnamon
4 Tbs organic corn starch
Crumb Topping
3 cups gluten-free oats
½ cup gluten-free flour
1-½ cup oil (half coconut and half safflower or organic canola)
3 cups chopped walnuts (can substitute pecans if preferred)
1-¾ cup brown sugar
1 t cinnamon
½ t salt
For Filling:
Combine all ingredients in large bowl. Pour fruit into 3 well greased 10” pie pans
To Finish:
Combine crumb topping ingredients into large bowl. Pour over fruit, and spread out evenly. Bake at
375* for 40 minutes or until juices bubble thru top. If the crumbs are starting to burn, cover with tin
foil and continue cooking until soft.

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iEat Green - Guest: Steve Brescia - 08.24.17

August 24th, 2017

Steve Brescia is the co-founder and Executive Director of Groundswell International.  Groundswell works with partners to spread farmer-led agroecology, strengthen sustainable local food economies, and promote enabling policy contexts from the ground up. Founded in 2009, Groundswell currently works with partners in Haiti, Honduras, Guatemala, Ecuador, Burkina Faso, Ghana, Mail, Senegal, Nepal and in the US. Mr. Brescia has over 25 years of experience in international development, social change and grassroots advocacy. From 1996-2009 he worked for World Neighbors, supporting people-centered rural development programs, initially in Central America, Mexico and Haiti and later on a global level. Prior positions included support for the restoration of the democratically elected government of Haiti after the 1991 coup d’etat; and as a consultant for the Inter American Foundation (IAF) supporting programs in the Peru, Ecuador and Bolivia. He holds an MA in International Development from American University (1991).

Glazed Korean Tofu with Squash Medley
1 lb Tofu, cut into thirds horizontally, then pressed between 2 dish towels to remove water, then cubed
olive oil
1 Japanese eggplant, cut lengthwise and then sliced into ¼” thick pieces
1 Onion, cut into slivers
1 green pepper, quartered, then sliced
½ pattypan squash, de-seeded and sliced 1/4” thick, then bite size pieces
1 summer squash, cut lengthwise and then sliced into ¼” thick pieces
2 Tbs. minced garlic
2 Tbs. minced ginger
1 yellow tomato, cut into wedges, then halved
1 red tomato, cut into wedges, then halved
2 + 2 Tbs. mirin
2 + 3 Tbs. Tamari
1 + 1 t. hot sesame oil
1 + 1 t. sesame oil
1 t., plus 1 Tbs. Sriracha
¼ t. salt
2 Tbs. scallions
1. Set up wok with steamer basket, and steam eggplant for 7 minutes. Remove basket and set aside.
2. Meanwhile, in cast iron frying pan, sauté tofu in a little olive oil, until golden brown on one side.
Turn over, and add 1 Tbs. garlic and 1 Tbs. ginger. Continue sautéing until golden brown on other
side. Add 2 Tbs. Tamari, 2 Tbs. mirin, 1 t. hot sesame oil, 1 t. sesame oil and 1 t. Sriracha. Set
aside.
3. Wipe out wok and dry. Add a little olive oil and heat over high heat. Add onions and sauté for 5
minutes. Add remaining garlic and ginger.
4. Add squash to onions and cook for 10 minutes, stirring constantly.
5. Add peppers, steamed eggplant, and tomatoes. Add 2 Tbs. mirin and 3 Tbs. Tamari, stir, lower
heat, and cover. Let simmer for 5-7 minutes, until squash is soft.
6. Add Sriracha Sauce and salt.
7. Taste and adjust spices
8. Place squash medley on platter, and top with glazed tofu.
9. Garnish with scallions and serve!

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iEat Green - Guest: Pascale Naessens - 08.17.17

August 18th, 2017

This week, my guest on the Progressive Radio Network is Pascale Naessens, Belgium Chef, Artist, and Author of Pure Pascale, Pure and SimpleThis is Pascale’s 6th book, all of which have reached the top of the Belgium charts. Her message is simple. She recommends a lifestyle that embraces only natural, unprocessed foods. Her approach has only one rule—no carbohydrates with protein. So, you can eat anything you want, but not together. She works with a basic series of food combinations: meat or fish + vegetables; carbohydrates + vegetables; or dairy + vegetables.  She does away with the need to count calories or restrict portion sizes., but promises you will lose weight. It’s said that Naessens has “taught her nation to eat healthily.” 

Baked Pesto Squash Casserole

Preheat oven to 375*. You will need a 9” x 13” casserole pan.
olive oil
1 patty pan Squash, de-seeded and
sliced
2 summer squash, sliced
½ t. salt
2 Tbs. pesto
1 onion, chopped
2 cups cherry tomatoes, cut in half
2 Tbs. minced garlic
3 Tbs. white wine
2 cups grated Gruyere cheese
4 cups finely chopped kale
1 Tbs. minced garlic
2 Tbs. white wine
3 Tbs. of pesto
3 Heirloom tomatoes, sliced
½ lb fresh mozzarella, sliced

1. Grease the bottom and sides of the casserole pan.
2. Cover the bottom of casserole pan with slices of the patty pan squash.
3. Sauté onion in olive oil with 2 Tbs. minced garlic. When onions are
translucent, add the cherry tomatoes. Cook for 3 minutes, then add the
salt, and 3 Tbs. of white wine. Cook for 3 more minutes until the wine
has evaporated. Add 2 Tbs. pesto and cook for 1 minute.
4. Add the tomato mixture to the casserole pan in an even layer.
5. Add the 2 cups of grated Gruyere cheese, and spread out in even
layer.
6. Add a layer of the summer squash slices over the cheese.

7. In a wok, sauté the kale in olive oil with the remaining garlic. Cook
for 5 minutes, then add the white wine. Cook until all liquid has
evaporated.
8. Spread the kale in an even layer on top of the casserole.
9. Cover with a layer of the sliced heirloom tomatoes.
10. Spread the remaining pesto on top of the tomatoes, and cover with the
slices of fresh mozzarella cheese.
11. Cover with tin foil and bake at 375* for 40 minutes. Remove tin foil
and bake for 10 more minutes, until cheese is golden brown on edges.

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iEat Green - Guest Michael Vitti - 07.27.17

August 10th, 2017

Vegetarian Mountain Biker, Hiker, Surfer, Yoga Practitioner, Husband, Father and Grandfather. Studied Sustainable trails design in the Smokey Mountains, British Columbia and the Rocky Mountains. He is the President of Concerned Long Island Mountain Bicyclist (CLIMB) and Long Island Greenways and Trails (LIGHT) - non profit advocacy organizations that help create recreational trails away from traffic and the concrete jungle. CLIMB has built and currently maintains over 175 miles of mountain bike trails across Long Island without a mountain in sight! He is also a delegate of NY State Trails Council that helps create statewide policies on recreational trails -Affiliate of Trips For Kids a non profit organization that helps gets kids from the inner city out on mountain bikes where they learn how to get over obstacles on the trail and hopefully they can these skills later on to overcome obstacles in life. He built the first legal mountain bike trails in NYC. He is the winner of 2009 Federal Award from the Coalition of Recreational Trails in the Environmental and Wildlife Compatibility of trails category for the Highbridge Park mountain bike trails project in NYC.

Thai Cucumber Salad

4 cucumbers
1 teaspoon salt
½ cup sugar
½ cup rice vinegar
1 lime
2 jalapeño peppers
¼ cup chopped cilantro
½ red onion, thinly sliced
½ cup peanuts
2 Limes

Toss the cucumbers with 1 teaspoon salt and let drain for 30 minutes. In a small saucepan, dissolve the sugar in the vinegar. Make a dressing with the sugar, vinegar, lime juice, and cilantro. Toss well and refrigerate for 2 hours. Garnish with the chopped peanuts.

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