iEat Green - David George Gordon - 10.19.17

October 19th, 2017

David George Gordon is the award-wining author of The Eat-a- Bug
Cookbook and 18 other titles about orcas and gray whales, cockroaches,
tarantulas, land snails and the Sasquatch. The New York Times called his
Field Guide to the Slug “gripping.”
He’s been featured in The Wall Street Journal and USA Today, Time
magazine and National Geographic Kids and has appeared on Conan
O’Brien, The Late Late Show with James Corden and The View.
As The Bug Chef, he’s shared his cuisine with visitors to the Smithsonian
Institution, San Francisco Botanical Garden, The Explorers club, Yale
University and Ripley’s Believe It or Not! museums in San Francisco,
Hollywood and Times Square.
Chef Gordon and his illustrator/wife Karen Luke Fildes live in Seattle.


Linguine with Pepper Cress Pesto, Broccoli

and Cherry Tomatoes

For 4-6 people
1 packages of linguine (organic, or GF, rice, etc)
1 batch of pepper cress pesto (see attached recipe)
2 cups broccoli florets
¼ cup olive oil
¼ cup white wine
4 cloves garlic, chopped
1 cup assorted cherry tomatoes, cut in half
Salt and pepper
10 sun-dried tomatoes- cut into strips
2 Tbs. fresh chopped parsley
Sauté the broccoli in olive oil for 5 minutes. Add the garlic, and sauté for 2
more minutes. Add the white wine. Add the cherry tomatoes and sauté a few
minutes, add the sundried tomatoes, along with some of the oil its packed in.
Meanwhile, Cook linguine in salted water, al dente, timing it so you can add
it to the broccoli pan. Finish cooking the pasta in the pan with the broccoli
and tomatoes. Drizzle in a little more olive oil and add a little of the pasta
water to finish the cooking. Add 1 cup of pesto mixture and toss together.
Then garnish with parsley.


Pepper Cress Pesto

2 cups Pepper Cress leaves
4 cloves garlic
½ cup walnuts
¼ cup Olive Oil
¼ teaspoon salt

In food processor, pulse the pepper cress until finely chopped. Add
garlic cloves, walnuts, and salt. Pulse some more, occasionally
scraping down sides to incorporate all of the mixture. When fully
pureed, add the olive oil slowly while processor is on. Adjust salt
and garlic to your taste.


iEat Green - Guest: Hartman Deetz - 10.12.17

October 12th, 2017

Hartman Deetz is a member of the Wampanoag of Mashpee. He has recently returned to his homeland after spending 7 years in Huchin Ohlone territory, or Oakland/Richmond California. During his time in California, Hartman was an active part of Idle No More SF bay, the most active INM chapter in the US. Idle No More is an environmentalist and Native American group focused on issues in environmental and social justice. As a member of INM SF bay, Deetz organized with native community and allies against the Glen Cove development, Kinder Morgan, the Keystone XL pipeline and the Chevron Refinery. Deetz was a part of the creation of the Refinery Cooridoor Healing Walks in 2014, that highlighted the connected struggles of 5 refineries and the communities they impact along a 40 mile stretch of the San Francisco bay. Deetz traveled to the People’s Climate March in New York City 2014, and to Standing Rock North Dakota on 3 occasions spending more than a month combined in Oceti Sakowin camp. Deetz has also spent his life as an educator teaching 4 years in the Wampanoag language program, and as a teacher at Oakland’s Deecolonize Accadamy, an independent school focused on providing “quality, relevant and realistic education to black and brown youth.” In addition he has presented at various colleges and panels in 8 different states, and recently contributed to the book “Land Justice-Re- imagining Land Food and the Commons in the United States”


Butternut Squash Coconut Curry

To serve 6 to 8
1 Tbs. coconut oil
2 medium size butternut squash, peeled, seeded, and cut into 1” wedges
1 teaspoon, finely chopped fresh ginger root
1 teaspoon finely chopped garlic
1 onion, sliced into crescent moons
1 cup finely chopped potatoes
2 cayenne peppers
1 long Jamaican green pepper
1 teaspoons salt
2 teaspoon ginger powder
½ t. coriander
2 t. cardamom
2 t. cumin
½ t. turmeric
½ t. Garam Masala
1 Tbs. fresh coriander (cilantro) plus more for garnish
1 can coconut milk
¼ t. cayenne pepper (optional for spiciness)
1. In a heavy stainless steel pot, sauté the onions in coconut oil with the fresh garlic and ginger for a few minutes.
2. Add the butternut squash, peppers, potatoes and all of the spices, except the Garam Masala, and cook for 3 more minutes.
3. Then add the water, bring to a boil, and reduce the heat to a simmer. Stir well and cover. Let the pot simmer for about 10 minutes, stirring occasionally, not letting the bottomn stick.
4. Add the coconut milk, Garam Masala and fresh coriander, and cook for 5 more minutes.
5. Taste and adjust spices to your liking.
6. Garnish with more fresh coriander
7. Serve with Basmati Rice or Rice Noodles


iEat Green - Guest: Nancy Romer - 10.05.17

October 5th, 2017

Nancy Romer is a life-long activist.  After serving in the Peace Corps in Colomiba, she came back to the US ready to join the movement to end the war in Viet Nam.  Since then she has continued working for peace and social justice, working in the feminist, anti-racist, public higher education, union, food justice and climate justice movements.  She was a professor of psychology for 42 years at Brooklyn College until she retired two years ago, started the Brooklyn College Community Partership that serves over 1500 youth each semester from under-served Brooklyn high schools and middles schools, using the arts as a way of advancing healthy development.  She was a founder of the Brooklyn Food Coalition and has worked closely with Brandworkers, a worker organization that organizes workers in the food processing industry in NYC.  She was on the Steering Committee of the Peoples Climate March, and is now on the Steering Committee for Sandy5, a grassroots organization demanding that our elected officials protect us from the dangers of climate change. She has been a member of the Park Slope Food Coop for 40 years.

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