Interview with Peter Henry from Consider Bardwell Farm – 11.19.15

November 19th, 2015

Peter Henry is the sales and Marketing Manager for Consider Bardwell Farm, a three hundred acre dairy farm in West Pawlet, Vermont. Peter is responsible for running and staffing nine weekly farmers market stands, as well as the distribution of their artisanal cheeses throughout the country.

Consider Bardwell Farm is committed to sustainability and delicious raw milk, handcrafted cow and goat cheeses.  Consider Bardwell was also a man, who founded Vermont's first dairy coop along with a cheesemaking operation on the same spot in 1864.  The farm chose to keep the name and continue the tradition!

Peter is also a veteran of Blue Hill in New York City, along with more restaurants than he cares to remember.  

Thanksgiving Stuffed Baby Kaboucha Squash

Pre-heat oven to 375 degrees.

Serves 8


1 Block, extra firm Tofu, cut into cubes

4 small kaboucha squash, cut in half, lengthwise and seeds removed

1 onion, chopped

3 carrots, cut into chunks on an angle

3 parsnip, cut into chunks on an angle

3 celery stalks, diced

4 cups of Greens, (swiss chard, collards, kale, etc) cut into thin strips

½ head broccoli, small florets

2 Tbs. minced garlic

1 Tbs. minced ginger

Olive oil

3 Tbs. tamari

2 Tbs. aji mirin

¼ cup nutritional yeast

¾ cup water

2 Tbs. umeboshi vinegar

¼ cup Tahini

¼ cup chopped parsley

1 Tbs. chopped fresh Tarragon

1 cup roasted cashews

  1. Cut kaboucha squash in half lengthwise. Remove seeds. Cut bottom so squash can stand up even

  2. Place squash in pyrex pan and pour a little water around the squash to help it cook, and roast in 400 degree oven for 20 minutes. When soft, remove from oven and let cool.

  3. Meanwhile, sauté tofu in Olive oil with half of the garlic and ginger. When golden brown, turn over and continue cooking until the cube of tofu is golden brown on other side. Add the onions and cook until translucent. Add carrots, celery and parsnips and cook another 5 minutes. Add the remaining garlic and ginger. Then add the greens and broccoli. Cook for 5 more minutes.

  4. Add the Tamari and Aji Mirin

  5. Add the nutritional yeast, water and umeboshi vinegar

  6. Add tahini, cashews, parsley and tarragon and mix well. Let cook for a few minutes to allow flavors to meld.

  7. Fill squash with vegetable mixture.

  8. Bake at 375 for 10 minutes.

  9. Serve with Stuffing for the Holidays

Interview with Adam Weissman – 11.12.15

November 12th, 2015

Adam Weissman, is an organizer with Global Justice for Animals and the Environment (GJAE), an organization addressing the threat posed by free trade agreements to animals; the environment; safe, ethical, and sustainable food; and the human rights of environmental defenders. He also represents GJAE in Trade Justice New York Metro, a coalition of organizations from diverse social movements working together to resist the NAFTA neoliberal free trade model.

Vegetarian Stuffing with Apples and Pecans

1 package Arrowhead Mills or Chatham Village Stuffing Mix

1 ½ cup vegetable broth or water

1/3 cup olive oil or butter, plus 2 Tbs

1 onion, chopped

2 stalks celery, chopped

2 Gala apples (or Granny Smith), cored and cubed

1 – 4 oz package of baby bella mushrooms, chopped

1 cup chopped pecans

1 Tbs. Poultry spice

1 t. chopped garlic

½ cup Fresh Herbs, (thyme, rosemary, sage, parsley)

Bring vegetable broth to a boil, along with butter or oil. Add stuffing mix, stir and let sit covered for 5 minutes. Meanwhile,

in 2 Tbs olive oil, sauté onions for 5 minutes. Add celery and garlic and cook for another 5 minutes. Add the mushrooms, apples and poultry spice, and cook another 5 minutes. Add pecans. Add the sautéed vegetables to stuffing and mix well. Add the fresh herbs and season to taste.

Bake covered for 20 minutes before serving.

Interview with Dana Gunders, staff scientist at NRDC (Natural Resource Defense Council) – 11.05.15

November 5th, 2015

Guest today was Dana Gunders, a Staff Scientist at the NRDC (Natural Resources Defense Council) and author of a new book called,Waste-Free Kitchen Handbook, where she shares her knowledge and many tips on ways to reduce ones food waste. Dana’s focus at the NRDC is on Food and Agriculture, especially when it comes to reducing food waste. She is the author of a widely distributed report “Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill”. She also recently co-authored a report called, The Dating Game, revealing how confusing food dates lead to food waste in America. Her work on food waste has been featured by CNN, NBC, The New York Times, Wall Street Journal, NPR, and many other outlets. Please join me, as Dana shares her expertise with us, and helps guide us on ways to reduce our food waste.

Fat Free Linzer Tart

Makes 22 cookies

1 ½ cup oats, ground

1 ½ cup W.W. pastry flour

¼ t. cinnamon

Pinch salt

2/3rd cup maple syrup

½ cup apple sauce

1 jar raspberry, apricot or other jam

Preheat oven to 350’ degrees.

Combine all ingredients, except jam, in large bowl. Make into 1” balls. Press down on greased cookie sheet, creating a flat cookie. Indent center of cookie with your thumb. Fill in center with raspberry jam.

Bake at 350’ for 15 minutes, turn cookie sheet and bake another 5 minutes.

Remove from oven and let cool before transferring.

iEat Green with Bhavani
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