iEat Green - Rahoul Mehra and John Ubaldo - AgFamiliar

July 9th, 2020

Rahoul is the co-founder of AgFamiliar. He is an advisor, investor, and serial entrepreneur bringing over 25 years of executive experience. He has been a founder, board member and senior executive in companies related to eco-tech, personalized wellness, biotech and big data analytics. Rahoul is focused on opportunities that can affect positive change and strengthen our social cohesion, personal health and environmental wellbeing.  Prior to AgFamiliar, Rahoul founded and launched an eco-tech company with effective and naturally safe (for you and the environment) proprietary insect control technologies.  Rahoul also established a remote signaling,data analytics platform targeting smart city and agriculture applications.  Prior to that he headed worldwide strategy, business development and operational expansion for a private life sciences company. Previously, Rahoul founded and sold a biotech product and services company.  Rahoul began his career in corporate Japanese and American organizations.  Along with strategy, operations and business development, his scope of responsibilities included acquisitions and the establishment of new business lines and units. Rahoul holds a BA from the University of Wisconsin, Madison, and an MBA from Columbia University.  He is a husband to his smarter and better half and father to three beautiful little girls (also known as The Jolly 3). 


John Ubaldo is the other co-founder of AgFamiliar, and is one of the coop farmers. Prior to staring his farm 17 years ago, he was an investment banker on Wall Street.  As owner and operator of John Boys Farm he raises Berkshire pigs, Black Angus cattle, chickens, ducks and geese.  The John Boys Farm is 100 percent biodynamic with zero chemical inputs. John also owns a retail space in Bedford, NY called The Outpost and is the founder and COB of the August West Foundation for Sustainable Agriculture, which helps small farms grow organically and compete in the marketplace.  John has spent the last 12 years helping small farms get established and thrive.  John holds a BA from Skidmore College.  He is the father of a wonderful little boy.

iEat Green - Stephanie Morningstar – Coordinator Christine Hutchinson- Member, Board of Directors Northeast Farmers of Color Land Trust

July 2nd, 2020

Stephanie Morningstar (She/Her, They/Them)


Stephanie is a part of the Oneida, Turtle clan. She is a Herbalist, soil and seed steward, scholar, student, and Earth Worker, dedicated to decolonizing and liberating minds, hearts, and land- one plant, person, ecosystem, and non-human being at a time. Stephanie is the Coordinator of the Northeast Farmers of Color Land Trust. She grows medicines and food for her community at Sky World Apothecary & Farm; and occasionally mobilizes knowledge for Indigenous-led climate change and food sovereignty research projects. 


Christine Hutchinson (She/Her)

Member, Board of Directors

Christine is a veteran teacher in Newburgh NY. She graduated from Siena College & NY Institute of Technology. Relocated to the lower Hudson Valley from Long Beach CA, via Brooklyn and Albany, NY. In 2004, she started a character education, life-skills, community service program for teen girls. Since 2006, she’s been involved in food justice & self-sufficiency and small-scale commercial poultry farming. She is currently the education coordinator for Downing Park Urban Farm. All this work has resulted in youth involvement in gardening and stewardship projects, food security/equity, distribution, and engaging with leaders in the ag/urban ag movements. Christine started a nonprofit to umbrella old and newer projects. Most recently, she established an internship for youth at the urban farm. Where ever she goes, in all of her projects, her experience informs her ability to do research, question ideas, bring clarity and focus, and the ability to organize around multiple projects.


Georgian Radish Greens Paté

2 cup steamed radish greens 

1 cup walnuts

6 cloves garlic

½ cup cilantro

2 Tbs. olive oil 

1/2 cup red onion- chopped 

1 shallot, chopped

1 stalk celery- chopped

½ t. Salt

¼ t. pepper

1 teaspoon Khmeli Suneli Spice Mix (available online & spice stores)

½ teaspoon cardamom

½ t. cumin

¼ cup olive oil 


  1. Steam radish tops above 1” of water for 5 minutes. Let cool. 
  2. Squeeze out all water from radish tops. 
  3. Sauté onion and shallots in the 2 Tbs. of olive oil until golden. Add the chopped celery, and continue cooking for another 5 minutes.
  4. Using a food processor, pulse the radish tops until blended.
  5. Add the garlic, walnuts, sautéed onions & celery, and cilantro and pulse until smooth puree remains, wiping down sides as needed. 
  6. Add spices, salt and pepper. 
  7. Add olive oil slowly, while food processor is running. Adjust spices to taste.
  8. Serve with tortilla chips, pita chips, crudités or crackers. 


iEat Green - Chef Ramses Bravo

June 26th, 2020

Chef Ramses Bravo is the executive Chef for True North Health in Santa Rosa California.  He is the creator of where you can find his online plant based cooking courses.  He is the author of Bravo and Bravo Express cookbooks.  


Although he trained as a regular chef, with a little intervention from the universe, he found himself working as a plant based chef, and has been doing it for 12+ years now.


iEat Green - Emily Jackson -Program Director - Growing Minds ASAP (Appalachian Sustainable Agriculture Project)

June 19th, 2020

Emily Jackson is the founder and director of ASAP's Growing Minds Farm to School program. Growing Minds was one of the first farm to school programs in the country and a pioneer in farm to early care and education as well. Emily also served as the National Farm to School Network’s Southeast Regional Lead for nine years and currently co-facilitates the North Carolina Farm to Preschool Network. She lives in the beautiful mountains of Western North Carolina with her husband, one dog, two cats, and a varying amount of chickens. Emily aspires to write a children’s book and believes deeply that every child should have the opportunity to grow a garden.

iEat Green - Michael Kilpatrick –Growing Farmers

June 11th, 2020

Michael Kilpatrick is a farmer, presenter, host, inventor and online entrepreneur. His passion is to help entrepreneurs apply business principles and practical, proven solutions to grow their businesses and simplify their lives. 

Michael has managed large certified organic farms and businesses, consulted for industry experts, and spoken at dozens of industry conferences.


Grilled Portobello Mushrooms with Creamed Spinach,  Roasted Asparagus and Red Peppers


8 servings


Marinade for mushrooms

½ cup olive oil 1 Tbs Tamari

¼ cup Balsamic Vinegar 1 t. minced garlic


Stuffed Mushrooms

8-10 large Portobello Mushrooms

1 lbs spinach

1 large onion, chopped

2 Tbs olive oil

1 t. minced garlic

1 bunch asparagus

½  teaspoon salt

¼ t. nutmeg

½ cup coconut milk

½ red pepper, sliced into strips

½ yellow pepper, sliced into strips



  1. Whisk together the oil, vinegar, tamari and garlic. Place mushrooms in 2 large zip lock bags, and divide the marinade between the two. Let marinate for 1 hour. 
  2. Meanwhile, sauté the onions in heavy sauté pan until translucent. Add the garlic and spinach and continue cooking until soft. 
  3. Puree the spinach with the coconut milk, salt and nutmeg.
  4. Toss the asparagus with olive oil and salt and roast in 350* for 5 minutes.
  5. Remove the mushrooms from marinade. Grill for 5 minutes on each side
  6. Grill the strips of peppers.
  7. Assemble the mushrooms. Fill each mushroom with creamed spinach, top with asparagus and then peppers.

iEat Green - Alexander Gerofsky –Founding member of World U.P.

June 4th, 2020

World U.P. is a collective of innovative and passionate people who dream of an Understanding and Peaceful global community, where everyone belongs, is celebrated, and is appreciated for our differences. We are building our World U.P. by improving access to resources that allow humans to connect, learn, and empower each other through kindness and love.

Bio:- Alexander Gerofsky 


Alexander is a founding member of The World U.P. Foundation and has been involved since its inception in 2016. His passion for providing learning opportunities to those who do not readily have access to them brought him to World U.P. Originally from Long Island, NY, Alexander attended The Cooper Union for the Advancement of Science and Art in Manhattan, NY. Peter Cooper, born into a working class family, was unable to afford the cost of higher education. It was his belief that “education should be as free as air and water”; that it be accessible to all who wanted to learn. It was during Alexander’s time at this school where he embraced these values by meeting many talented and diverse first-generation college graduates with a love for learning. Alexander Gerofsky is a Chemical Process Engineer with AdvanSix, Inc. in Chesterfield, VA.

Vegan BBQ Tempeh


1 package 3-Grain Tempeh 

Safflower or Canola Oil

BBQ sauce (recipe below)


1 large onion, chopped (2 ½ cups)

1 Tbs. grated ginger

2 large green peppers, chopped

¼ cup olive oil

2 celery stalks (1 ½ cups)

4 Tbs finely chopped garlic

1 Tbs Dijon mustard

½ t. dry wasabi mustard

2 Tbs horseradish

½ cup Worchester sauce

¾ cup White Vinegar

½ cup honey

1Tbs chili powder

2 t. sea salt

1 t. marjoram

2 tsp. thyme

2 t. oregano

1 Tbs Tarragon

2 t. Basil

3 Tbs molasses

1 tsp. liquid smoke

1 t. cayenne pepper

11 shots of Tabasco sauce

2 cups water

2 small cans of organic tomato paste

1- 28 oz. cans organic diced tomatoes

1- 18 oz jars of TJ BBQ sauce

2 cans Fire Roasted Tomatoes with Chipotle peppers




Sauté all veggies in the olive oil with garlic and ginger, until soft. Add remaining ingredients and simmer for 45 minutes.


Meanwhile, cut the tempeh in half, then into quarters, then down the middle to make each piece thinner. You should have 8 pieces. Sauté each piece of tempeh in the oil until golden brown on each side. Lay tempeh out on a paper towel to absorb the oil. Cover bottom of a 9” x 13”  baking dish with BBQ sauce and lay out tempeh. Cover the top of the tempeh with BBQ sauce and marinate for 30 minutes.


Bake in 350 oven for 30 minutes or cook on grill

iEat Green - KRISTIN LAWLESS –Author- “Formerly Known As Food: How the Industrial Food System is Changing Our Minds, Bodies, and Culture.

June 1st, 2020

Kristin Lawless is the author of Formerly Known As Food: How the Industrial Food System Is Changing Our Minds, Bodies, and Culture, which won the Green Prize for Sustainable Literature in 2019. Kristin is an independent journalist focusing on the intersections of food, health, politics, and culture. Her journalism and columns have appeared in The New York TimesThe AtlanticNewsweek, and VICE. Lawless is also a Certified Nutrition Educator and lives with her husband and son in California. 


Here are my upcoming online classes:

The Whole Egg for Expectant Parents: Breastfeeding, Sleep, and The Microbiota · June 10th,  6:45 pm to 8:45 pm  · July 15th, 6:45 pm to 8:45 pm


The Whole Egg: Feeding Babies, Toddlers, and their Microbiota  ·  July 1st, 6:45 pm to 8:45 pm, Aug 11, 6:45 pm to 8:45 pm


Let’s Make it Ourselves: Family Wellness with The Whole Egg· Begins July 7th, Tuesday Lunch Hour, 12:30 to 1:30 pm – for four weeks, we’ll meet July 7th, 14th, 21st, 28th

Coconut Encrusted Tofu with Mango Salsa


Pre-heat oven to 375°


Tofu Crust:

1 cake extra firm organic tofu, cut into 8 pcs.

¼ cup organic coconut milk

½ cup shredded coconut 

½ cup organic bread crumbs or corn flakes

¼ t. salt





3 Mangos

1 red Pepper, diced

1 small red onion, diced fine

2 Limes, juiced

3 Tbs. Fresh Cilantro

1 Tbs. Honey

¼ t. salt

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry.


Combine coconut and corn flakes (or bread crumbs) in a shallow dish. Dip tofu in coconut milk and then in coconut mixture. Bread both sides of the tofu with mixture.


Lay tofu cutlets out on a cookie sheet sprayed with olive oil or one lined with parchment paper and sprayed with olive oil, and bake at 375° for 15 minutes, turn cutlets over and bake for another 5 minutes until golden brown on both sides. 


Meanwhile, combine the ingredients for the Mango Salsa in a bowl and toss well.


Lay Tofu Cutlets out on a platter and spoon Mango Salsa on top down the center. 

Garnish with cilantro and serve immediately.


iEat Green - Guest Laura-Anne Minkoff-Zern –The New American Farmer: Immigration, Race, and the Struggle for Sustainability

May 28th, 2020

Laura-Anne Minkoff-Zern is an Associate Professor of Food Studies and an affiliated
faculty member in the Departments of Geography and Women’s and Gender Studies
at Syracuse University. Dr. Minkoff-Zern’s research and teaching broadly explores the
interactions between food and racial justice, labor movements, and transnational
environmental and agricultural policy. This focus builds on her extensive experience
with agricultural biodiversity projects abroad, combined with work on immigrant
health issues domestically. 
In her book, The New American Farmer: Immigration, Race, and the Struggle for
Sustainability (MIT Press, 2019), she explores the experiences of Latino/a immigrant
farmers as they transition from farmworkers to farm owners, offering a new
perspective on racial inequity and sustainable farming. Dr. Minkoff-Zern argues that
immigrant farmers, with their knowledge and experience of alternative farming
practices, are—despite a range of challenges—actively and substantially contributing
to the movement for an ecological and sustainable food system. She has also
published in journals such as Geoforum, The Journal of Peasant Studies, Food, Culture,
and Society, Antipode, Agriculture and Human Values, and Renewable Agriculture and
Food Systems, among others. She earned a Ph.D. in Geography from the University of
California, Berkeley.

iEat Green - Guest John Ikerd -Author- Revolution of the Middle: and the Pursuit of Happiness

May 14th, 2020

 John Ikerd, Professor Emeritus of Agricultural Economics, University of Missouri, Columbia. 


John was raised on a small dairy farm in southwest Missouri and received his BS, MS, and Ph.D. degrees in agricultural economics from the University of Missouri. He worked in private industry for a time and spent thirty years in various professorial positions at North Carolina State University, Oklahoma State University, University of Georgia, and the University of Missouri before retiring in early 2000. 


Since retiring, he spends most of his time writing and speaking on issues related to sustainability with an emphasis on economics and agriculture. He is author of six books which are available through via


In 2014, Ikerd was commission by the Food and Agricultural Organization of the United Nations to write the regional report, “Family Farms of North America,” in recognition for the International Year of the Family Farming. He currently resides with his wife, Ellen, in Fairfield, IA. More complete background information and a wide selection of writings are available at  or

iEat Green - Guest Steven McFadden -Author- Deep Agroecology: Farms, Food, and Our Future

May 12th, 2020

Independent journalist Steven McFadden has been writing about the Earth, farms, and food for decades. With Trauger Groh, he is coauthor of the first two books on Community Supported Agriculture (CSA): Farms of Tomorrow: Community Supported Farms, Farm Supported Communities (1990) and Farms of Tomorrow Revisited (1998). 

He’s also the author of The Call of the Land: An Agrarian Primer for the 21st Century and Awakening Community Intelligence: CSA Farms as 21st Century Cornerstones.

He is the author of a contemporary epic, nonfiction saga of North America that is freely available online: Odyssey of the 8th Fire ( It tells a true story arising from the deepest roots of our land but taking place in the present and the future. In it, circles upon circles, elders of the Americas make a generous giveaway of the teachings they carry.

In the early 1990s, Steven served as director of The Wisdom Conservancy at Merriam Hill Education Center in Greenville, New Hampshire, and as the national coordinator for the annual 1993 Earth Day Celebration. In partnership with the Seventh Generation Fund, Steven helped develop the curriculum and launch the nationwide Council Circles program for community gatherings.

His newest book is Deep Agroecology: Farms, Food, and Our Future

His nonfiction books also include; Profiles in Wisdom: Native Elders Speak About the Earth; Teach Us to Number Our Days; Legend of the Rainbow Warriors; A Primer for Pilgrims; Native Knowings; Tales of the Whirling Rainbow; Classical Considerations

His websites:


Vegan Ziti Siciliano with Cashew Ricotta

Preheat oven to 375°

Cashew Ricotta Filling

3 cup cashews, soaked for 2 hours or more

3 cups filtered water

2 Tbs. Nutritional yeast

¼ t. minced garlic

½ t. salt and ¼ t. pepper


Fried Eggplant

1 large Italian Eggplant

2 Tbs. flax seed

2 Tbs. water

¼ cup milk alternative

1 cup Bread crumbs (reg. or GF)

1 Tbs. nutritional yeast

1 Tbs. dried oregano

1 Tbs. dried Basil

¼ t. garlic powder

¼ t. salt

1/8 t. black pepper

Olive oil



1- 32 oz. Jar  Organic Marinara Sauce 

2 Tbs. minced garlic

1 t. dried oregano

1 t. dried basil

1- 28 oz. can diced fire roasted tomatoes

1 onion

1 yellow or orange organic pepper 

½ cup white wine

olive oil

¼ cup chopped parsley


1 box org. Penne (Whole Wheat, Brown Rice or Quinoa Pasta)

¼ cup chopped parsley for garnish

½ lb. Miyoko’s Cashew Mozzarella cheese, grated


For Sauce- In heavy saucepan, sauté onions and garlic in olive oil. When onions are soft, add peppers, and sauté for another 5 minutes.  Add ½ cup white wine, and cook down for 5 minutes. Add the marinara sauce, can of diced tomatoes, oregano, basil and ¼ cup chopped parsley. Let cook for 10 minutes.


For Cashew Ricotta

Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, garlic, salt and pepper. Pulse until smooth. Scrape down sides and pulse again. Taste and adjust S & P.


For Pasta-

Cook al dente according to directions. Set aside.

For Eggplant- 

Cut off the ends, and partially peel the eggplant. Slice the eggplant into ¼” thick slices, In pie plate or shallow dish, make a mixture of the flax seed and water. Add in the milk alternative, and mix well. In another pie pan or shallow dish, combine the bread crumbs with nutritional yeast and spices, and S & P. Dip both sides of the eggplant slices first into the flax seed mixture and then into the bread crumb mixture. Cover bottom of cast iron pan or heavy skillet with olive oil. Heat oil until it shimmers. Sauté the eggplant slices on medium heat, until golden brown on one side. Turn over and repeat. Drizzle more oil slowly around sides as needed. (Option- You can choose to bake the slices in a 375° oven on a cookie sheet lined with parchment and lightly greased, for 10 minutes on each side instead)


Assemble the Ziti

Remove 2 cups of marinara sauce from pot. Cover bottom of casserole pan with 1 cup of sauce. Add the penne to the pot with the remaining sauce and mix well. Add ½ of the penne to the casserole pan. Cover with the fried eggplant slices. Cover with ½ of the cashew ricotta. Add the remaining pasta to the pan. Cover with remaining cashew ricotta, and then the cup of remaining marinara sauce. Cover with tin foil and bake for 20 minutes. Remove from oven, and cover with grated Miyoko’s mozzarella cheese. Return to oven and cook for another 15 minutes, until cheese is melted. Garnish with remaining chopped parsley.

iEat Green with Bhavani
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