Episodes
Thursday Aug 29, 2013
iEat Green - 08/29/13
Thursday Aug 29, 2013
Thursday Aug 29, 2013
This week, my guest on the Progressive Radio Network is Richard McCarthy, the new Executive Director for Slow Food USA.
Richard comes to Slow Food USA after successfully starting up, and running, the non-profit organization, Market Umbrella, which was a mentor organization for farmers markets, community building and sustainable economic development. I believe his previous experience will help inform his work in the Slow Food Movement, and help to make Slow Food USA, and the local chapters, more accessible to everyone.
Thursday Aug 22, 2013
iEat Green - 08/22/13
Thursday Aug 22, 2013
Thursday Aug 22, 2013
This week, my guest is Martha Page, the Executive Director of Hartford Food System, Inc. The Hartford Food System is a nonprofit organization devoted to food security programs, including urban agriculture, policy, and advocacy since 1978. The work that the Hartford Food System is doing in, and around, the Hartford area is so needed and has made a difference in so many people’s lives.
Thursday Aug 15, 2013
iEat Green - 08/15/13
Thursday Aug 15, 2013
Thursday Aug 15, 2013
My guest this week is Iman Marghoob, a friend and colleague from the Long Island Good Food Movement. Iman is the Community Garden Coordinator in the Dept of Family Medicine at StonyBrook University, which is responsible for running their roof top garden, and helping to assist low income communities in starting Community Gardens. Iman is also a fellow member of the Suffolk County Food Policy Council, and is helping to set up a website that would streamline the process for establishing Community Gardens.
Pre-heat oven to 375 degrees.
6 summer squash, cut in half and hollowed out
2 shallots, minced
2 ribs of celery, finely diced
2 long Japanese eggplants, medium dice
1- 8 ounce package of shiitakes, sliced
2 Tbs. ginger, grated
2 Tbs garlic, minced
1 carrot, chopped
1 zucchini, medium diced
1 red pepper, diced
Olive oil
Salt and pepper
3 Tbs Tamari
1 tbs Mirin
2 cups cabbage
3 peaches, not peeled, and diced
2 cups cooked Brown Rice
Parsley, chopped
With a spoon, remove the seeds of the summer squash, so that you are hollowing out the center. Lay them out in a casserole pan with just enough water to cover bottom.
In saucepan or wok, sauté shallots and carrots in olive oil for 5 minutes, until fragrant. Add celery, ginger and garlic and sauté for another few minutes. Add the shitake mushrooms and continue cooking for another few minutes. Add the eggplant, red pepper, zucchini and peaches, and continue cooking until soft. Add the cabbage, the tamari, and the aji marin, and let it cook down until the cabbage is soft. Add the brown rice and mix it in. Add more tamari or salt, if desired.
Stuff the zucchinis with vegetable rice mixture. Bake covered for 30 minutes, until the zucchini is soft when poked with a fork. Remove from oven and serve on a platter, garnished with oranges.
Thursday Aug 08, 2013
iEat Green - 08/08/13
Thursday Aug 08, 2013
Thursday Aug 08, 2013
Max Goldberg- Founder LivingMaxwell
Called an “organic sensation” by The New York Times and named as “one of the nation’s leading organic food experts” by Shape Magazine, Max Goldberg is the founder of Living Maxwell, one of the most widely read organic food blogs in the country, and Pressed Organic Juice Directory, the world's first pressed organic juice directory with over 800 listings in five countries. He has been featured in The New York Times, CNN, Forbes, Shape Magazine, Self Magazine, The Huffington Post, Veria Living, and numerous other publications.
An organic food activist, partner of the Just Label It! campaign, and speaker at industry trade shows, Max runs the Organic Food Industry Group on LinkedIn, where his weekly curated email is read by thousands of organic food CEOs, founders, and executives from all over the world.
Max received his BA from Brown University and his MBA from the Columbia University Graduate School of Business, and he is the author of the upcoming memoir CLEAR: Life After a Decade of Antidepressants and Other Escape Mechanisms.
He can be found on Facebook, Twitter, LinkedIn, Google+, YouTube, and Pinterest. To read his full bio, click HERE.
Thursday Aug 01, 2013
iEat Green - 08/01/13
Thursday Aug 01, 2013
Thursday Aug 01, 2013
This week, my guest on the Progressive Radio Network is Kashia Cave, the Founder and President of My City Kitchen, a not-for-profit organization that teaches children, ages 6 to 17, about food. Kashia shares her passion for cooking, while teaching the children about healthy eating, building self esteem, and basic life skills. Kashia has been the recipient of many awards, and I am thrilled to have the opportunity to talk with her about My City Kitchen, and the work she is doing in the New Haven area. Please join me on Thursday morning at 10am, EST, for what promises to be a very insightful show. Vegan Stuffed Peppers with Summer Vegetables Pre-heat oven to 375 degrees. 10 bell peppers, assorted colors, tops cut off and seeds removed 1 large onion, chopped 2 carrots, chopped fine 1 broccoli, cut into small florets 2 summer squash, diced 1 zucchini, diced 1- 8oz box baby portobello mushrooms, diced 1 Tbs. garlic, minced 1 pint cherry tomatoes, halved 1 can cannellini Beans, drained 1 can aduki beans, drained ¼ cup basil, chopped 1 Tbs. fresh oregano, chopped 1 t. fresh thyme, chopped 2 Tbs. apple cider vinegar 2 Tbs. white Balsamic vinegar 2 Tbs. Pomegranate molasses ¼ cup white wine ½ cup parsley, chopped ½ cup pine nuts Olive oil 2 t. Salt and ½ t. Pepper 1. In large pan, sauté onions and carrots in olive oil until soft and caramelized. Add broccoli and continue cooking until soft. 2. Add the diced mushrooms, garlic, squash and zucchini. Sauté until soft, about 5 minutes. 3. Add the beans, cherry tomatoes, basil, oregano, thyme, apple cider vinegar, balsamic vinegar and pomegranate molasses to sauté pan, and continue cooking for 5 more minutes. 4. Add the white wine and simmer for 5 minutes. 5. Add the cooked rice, pine nuts, and parsley and mix together. 6. Stuff the peppers with the filling, and stand them up, side by side in a casserole pan, using a pan that fits them all, so they won’t fall over. Pour 2 cups water around the peppers in bottom of pan. 7. Cover and bake for 1 hour. 8. Serve and enjoy!