iEat Green - 03/28/12

March 28th, 2012

Interview with pharmacist Sharon Thompson.

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iEat Green - 03/21/12

March 21st, 2012

My guest is Scott Chaskey. Scott  is a farmer, poet and an educator.   He has worked as poet-in-residence in numerous schools and museums, in the U.S. and in England, and for over twenty years he has taught poetry to children of all ages.  Employed by the Peconic Land Trust as a steward of land, he has farmed garlic, potatoes, greens (and sixty other crops) for over twenty years at Quail Hill Farm, one of the original Community Supported Agriculture farms in the country.  He is a founding Board member of the Center for Whole Communities (Vt.) and of Sylvester Manor Educational Farm (NY), and is past president of the Northeast Organic Farming Association of New York.  In 2004, he edited “Free Concert,” the final book of poems by his teacher, Milton Kessler, published by the Etruscan Press. In 2005, his most recent book, “This Common Ground, Seasons on an Organic Farm” was published by Viking/Penguin.   He lives in Sag Harbor, NY, with his wife Megan, and their three children.

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iEat Green - 03/14/12

March 14th, 2012

My guest is Bill Telepan, owner of the Telepan Restaurant. Bill is one of New York’s first and most acclaimed devotees of Greenmarket cooking. He is committed to showcasing the season’s bounty through his cuisine. Bill insists on understanding where his ingredients come from, how they’ve been cared for and using the best of what is available — a  thoughtfulness that’s reflected in the vibrant dishes he creates at his namesake restaurant.

Since 2008, he has been the Executive Chef of Wellness in the Schools (WITS), a non-profit organization dedicated to making school food healthy.  As the first chef involved with WITS, Bill has spearheaded its goals by developing nutritious school menus, training cafeteria workers and teaching culinary and nutrition concepts to students, parents and teachers.

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iEat Green - 03/07/12

March 7th, 2012

Debra Eschmeyer is the co-founder and director of policy and partnerships for FoodCorps, a national nonprofit organization that seeks to address the trend of childhood obesity and diet-related disease by increasing vulnerable children’s knowledge of, engagement with, and access to healthy food, while preparing the next generation of leaders for careers in food, health, and agriculture.

Eschmeyer oversees FoodCorps program development, policy, and partnerships. The centerpiece of the organization is an AmeriCorps public service program that places highly motivated young leaders in limited-resource communities of need where they conduct hands-on nutrition education, build and tend school gardens, and bring high-quality local food into public school cafeterias.

While serving as a Kellogg Food and Society Fellow, Eschmeyer created One Tray, a campaign that successfully encouraged Congress and the USDA to expand Farm to School programs. She was formerly the communications and outreach director of the National Farm to School Network and prior to that worked as the project director at the National Family Farm Coalition in Washington, D.C. Eschmeyer has also served as an editor for Food Justice, as a contributor to the documentary Lunch Line, and as the author of several Farm to School publications. Debra works from her 20 acre organic farm, Harvest Sun Farm, in Ohio.

T. L. T. (Tofu, Lettuce and Tomato) Sandwiches

1 cake extra firm organic tofu

½ cup good tasting nutritional yeast flakes

½ tsp. garlic powder

½ tsp. chili powder

safflower oil

tamari (to taste)

Organic tomatoes

Organic Romaine lettuce

Slice tofu very thin, and lay out on towel. Pat dry. Bread the tofu in the nutritional yeast mixture. Saute in oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle tamari over the tofu in the hot pan and allow it to sizzle and coat the tofu. Remove from pan and lay out on paper towel to absorb the oil.

Prepare the sandwiches on toasted organic whole wheat bread, mayo, sliced tomato and lettuce.

Seitan and Sauerkraut Sandwiches

1 package Bridge Seitan (or homemade)

organic safflower  or canola oil

tamari (to taste)

Organic Sauerkraut

Whole Wheat Sourdough Bread

Stoneground Mustard

Slice seitan thin, and lay out on towel. Pat dry. Sauté in oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle with tamari in the hot pan and allow it to sizzle and coat the seitan. Remove from pan and lay out on paper towel to absorb the oil.

Prepare the sandwiches on toasted organic whole wheat sourdough bread, with mustard and warmed sauerkraut.

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