iEat Green - Maryn Mckenna, Journalist, Award-winning Author - 01.25.18

January 25th, 2018

Maryn McKenna is an independent journalist and author who specializes in public health, global health and food policy. She is a Senior Fellow at the Schuster Institute for Investigative Journalism at Brandeis University and the  author of the new book Big Chicken: The Incredible Story of How Antibiotics Created Modern Agriculture and Changed the Way the World Eats (2017), named a Best Science Book of 2017 by Amazon and Smithsonian Magazine and a Best Food Book of 2017 by Civil Eats. Her 2015 TED Talk, "What do we do when antibiotics don't work any more?", has been viewed more than 1.5 million times and translated into 32 languages.

She writes for The New York Times Magazine, Smithsonian, The Atlantic, NPR, Newsweek, WIRED, Scientific American, Nature, The Guardian, and other magazines and sites. She is the creator of the Tumblr Today in Ebolanoia, which has been cited in medical and biodefense literature for documenting public overreaction to disease threats.

She received the 2014 Leadership Award from the Alliance for the Prudent Use of Antibiotics and the 2013 Byron H. Waksman Award for Excellence in the Public Communication of Life Sciences. Her piece for Modern Farmer on the beyond-organic farm White Oak Pastures received a first-place award from the Association of Food Journalists, and her essay for the Food and Environment Reporting Network, "Imagining the Post-Antibiotics Future," was a finalist for a James Beard Foundation Media Award and has been republished in Russian, Norwegian and French.

Her earlier books are SUPERBUG (Free Press/Simon & Schuster 2010), on the international epidemic of drug-resistant staph in hospitals, families and farms, which won the 2013 June Roth Memorial Book Award from the American Society of Journalists and Authors and the 2011 Science in Society Award given by the National Association of Science Writers; and BEATING BACK THE DEVIL: On the Front Lines with the Disease Detectives of the Epidemic Intelligence Service (Free Press/S&S 2004), the first history of the CDC’s Epidemic Intelligence Service, for which she embedded with the corps for a year.



iEat Green - Amani Olugbala, Assistant Program Director @Soul Fire Farms - 01.18.18

January 18th, 2018

Amani Olugbala/ Amani O+Poet & Emcee is a storyteller who weaves music, film, speech and poem into art that addresses social injustice, honors the ancestors and inspires transformation. Amani strives to uplift and promote love & service as necessary acts of rebellion against isolation and disconnection that threatens our collective peace and wellness. In 2016, Amani O+ co-founded the femcee raptivist duo KATANI with their best friend and music partner Kat So Poetic. KATANI aims to educate, uplift and unite people with a specific focus on those invisibilized by interwoven systems of oppression (such as misogynoir). KATANI believes in hip hop music as a beacon to shift and shatter our shared culture to one of collective healing and radical self- care. As an event curator, MC, performer and teacher, Amani O+ uses artistic expression, urban agriculture and community education to create change and foster a sense of empathy and inter-being. In 2017 Amani formed B.L.A.C.K. Label, a collective of artists committed to curating safe events that honor and celebrate the stories of people in color and bring forth the world they wish to live, love and create within. As Assistant Director of Programs at Soul Fire Farm, Amani works with a crew of beautiful people committed to ending racism and injustice in the food system. Soul Fire Farm raises life-giving food to folks surviving food apartheid and offers models for revolutionary thrival through love, ancestral wisdom and Earth reverence. Amani aims to inspire all those they come into contact with to remember their magic, trust their vision and share their unique gifts with the world.

The Best Gluten-Free Vegan Carrot Cake with Vanilla


Preheat oven to 350*
3 cups gluten-free Flour
1 cup ground oat flour
1 cup ground coconut
4 tsp cinnamon
1 Tbs baking soda
1 Tbs baking powder
1 ½ t. salt
1 cup raisins
2 cups walnuts
½ cup potato starch
½ t. nutmeg
1 cup puffed millet or rice
4 cups shredded carrots
2 cups apple sauce
1 ½ cup maple syrup or Agave
4 Tbs flax seed dissolved in 2 Tbs warm
water and the 2 Tbs apple cider vinegar
(2 Tbs apple cider vinegar, see above)
6 t. vanilla
1 ½ cup oil
1 can organic crushed pineapple, drained
Mix the first twelve ingredients into a bowl. Mix the remaining ingredients, except for the
carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots.
Bake at 350 for 40 min. or until a knife comes out dry.

2 lbs. Silken firm Tofu
2 cups coconut oil
2 Tbs. vanilla
2 cups powdered sugar

zest of 2 lemons Blend all of the above in a Vita-Mix or blender until smooth

iEat Green - Micaela Colley, Program Director for Organic Seed Alliance - 01.11.18

January 11th, 2018

Micaela Colley, Program Director for Organic Seed Alliance

Micaela Colley leads OSA’s research and education programs focused on organic seed production and organic plant breeding. She is the author of several publications. Micaela frequently teaches and speaks on organic seed topics and collaborates on research projects nationally. Micaela is also pursuing a PhD focused on organic and participatory plant breeding under Dr. Edith Lammerts van Bueren at Wageningen University in the Netherlands.

iEat Green - Sherry Torkos - 01.02.18

January 2nd, 2018



Sherry Torkos, B.Sc.Phm., R.Ph., is a pharmacist, author, certified fitness instructorm and health enthusiast who enjoys sharing her passion with others. She graduated with honors from the Philadelphia College of Pharmacy and Science in 1992. Sincem that time she has been practicing holistic pharmacy in the Niagara region of Ontario. mHer philosophy of practice is to integrate conventional and complementary mtherapies to optimize health and prevent disease. Torkos has won several national mpharmacy awards for providing excellence in patient care. As a leading health expert, she has delivered hundreds of lectures to medical professionals and the public. Torkos is frequently interviewed on news shows throughout North America and abroad. She has authored 18 books and booklets, including, “Saving Women’s Hearts,” “The Canadian Encyclopedia of Natural Medicine” and “The Glycemic Index Made Simple.”

Gluten Free, Dairy Free Pecan and Chocolate Biscotti
 6 tablespoons coconut oil
 2/3 cup granulated sugar
 1/4 teaspoon salt
 1 1/2 teaspoons baking powder
 2 teaspoons vanilla extract
 2 tablespoons flax seed, ground
 6 tablespoons water
 2 cups GF Flour
 3 tablespoons fair trade cocoa
powder, Dutch-process
 1 ½ cups ground pecans
 1/2 cup org, fair trade chocolate
chips, mini chips preferred
 2 tablespoons powdered sugar
for sprinkling on top
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
2) In a medium-sized bowl, beat the coconut oil, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy.
3) In a separate bowl, mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Stir until glutinous. Add to mixture.
4) At low speed of your mixer, add the GF flour, stirring until smooth; the dough will be sticky. Add the ground pecans
5) Divide the dough in half, leaving half in the bowl, and placing half on the prepared pan. Volume-wise, half the dough is a about 1 1/2 cups.
6) Shape the dough on the pan into a log that's about 14" long x 4" wide. Straighten the log, and press down, so that it is smooth on top and sides
7) Add the cocoa powder to the remaining dough in the bowl, stirring to combine. Stir in the chocolate chips.

8) Using wet fingers, spread the chocolate dough atop the vanilla dough, pressing it down.
9) Bake the dough for 25 minutes. Remove it from the oven, and cool on the pan for 20 minutes; Reduce the oven temperature to 325°F.
10) If you've used parchment on your baking sheet, use it to lift the biscotti off the sheet onto a flat surface. If you haven't used parchment, carefully lift the biscotti off the sheet onto a flat surface. Using a serrated knife or sharp chef's knife, cut the biscotti on the diagonal. 

11) Spread the biscotti out, and put it back on the baking sheet. Return the biscotti to the oven, and bake them for 30 minutes more.
12) Remove the biscotti from oven. They will continue to dry out as they cool.
13) Sprinkle them once they're cool with the confectioners' sugar. Makes about 24 biscotti.


iEat Green with Bhavani
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