iEat Green - Jay Feldman Executive Director of Beyond Pesticides

March 28th, 2019

Jay Feldman, executive director of Beyond Pesticides, is a co-founder of the organization and has served as its director since 1981. Jay dedicated himself to finding solutions to pesticide problems after working with farmworkers and small farmers through an EPA grant in 1978 to the organization Rural America (1977-1981). Since that time, Jay has helped to build Beyond Pesticides' capacity to assist local groups and impact national pesticide policy. He has tracked specific chemical effects, regulatory actions, and pesticide law. In September 2009, U.S. Department of Agriculture Secretary Tom Vilsack appointed Jay to the National Organic Standards Board (NOSB), where he completed a 5 year term in January 2015.


Field Roast, Kimchi and Spiced Sauerkraut with Avocado and Tomatoes on Baguette


For a quick, satisfying lunch, try making one of these sandwiches!

Makes 2 Sandwiches


½ package Field Roast MeatLoaf or Seitan

organic olive oil

tamari (to taste)

½ cup Organic Sauerkraut

½ cup Organic Kimchi

1 Tbs. Spiced Chili Peppers

2 Tbs. sliced Pepperoncinis

1 Avocado

4 small, ripe tomatoes

Sliced Pickles

Whole Wheat Sourdough Baguette

Stoneground Mustard

Vegan Mayo



Slice Field Roast meatloaf very thin. 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 slices. Depending on the size of your pan, you may need to do it in two rounds. Remove slices from pan and lay out on paper towel to absorb the oil. Wipe out pan with paper towel. Heat the sauerkraut, kimchi, pepperoncinis and spiced chili peppers in the same pan until warm.


Prepare the sandwiches on warmed baguette. Spread vegan mayo and mustard on both sides of bread. Start by layering the slices of Field Roast, then the tomatoes, the avocado, the sauerkraut mixture, and top with pickles. Cut the sandwiches in half, and serve with a little salad on the side.

iEat Green - Eric Holt-Gimenez, PhD. Executive Director of Food First

March 21st, 2019

Eric Holt-Giménez is an agro-ecologist, political economist, lecturer and author.  In his new book, Can We Feed the World Without Destroying It? Eric takes a look at the root causes of hunger and how we can address it.

Eric has been the Executive Director of Food First since 2006. Food First is a non-profit organization that works to end the injustices that cause hunger through research, education and action.


Eric is the editor of Food First books, Food Movements Unite! Strategies to Transform Our Food Systems; and Land Justice; Re-Imagining Land, Food, and the Commons in the United States, He co-authored the book Food Rebellions! Crisis and the Hunger for Justice with Raj Patel and Annie Shattuck; and was the author of Campesino a Campesino: Voices from Latin America’s Farmer to Farmer Movement for Sustainable Agriculture.  


Eric is of Basque and Puerto Rican heritage. He grew up milking cows and pitching hay in Point Reyes, CA, where he learned that putting food on the table is hard work. After studying rural education and biology at the University of Oregon and Evergreen State College, he traveled through Mexico and Central America, where he was drawn to the simple life of small-scale farmers. He returned to the States and received his Ph.D. in environmental studies from UC Santa Cruz in 2002.


Red Lentil and Coconut Soup with Ginger and Black Rice

 (Inspired from Deborah Madison’s recipe of Red Lentil and Coconut Soup)



2-1/2 cups red lentils, rinsed

2 Tbs. coconut oil

2 onions, chopped

2 carrots, chopped

2” piece of ginger, minced

1 Tbs. chopped garlic

2 t. turmeric

2 t. curry powder

4 t. cumin

4 t. black mustard seeds

Minced Cilantro stems from 1 bunch of cilantro

1 qt. coconut cream

8 cups water

4 t. salt

2 cups baby spinach


2 cups cooked black rice

4 limes

Nanami Togarashi (Japanese ground red pepper with sesame seeds)

Cilantro or parsley for Garnish

  1. Rinse the lentils and cover them with cold water . Set aside. Meanwhile, in heavy pot, sauté the onions and carrots in coconut oil for 5 min.
  2. Add garlic and ginger, along with the turmeric, curry powder, cumin, mustard seeds and cilantro stems. Sauté for 5 more minutes, stirring constantly.
  3. Drain the lentils and add them to the pot.
  4. Add the coconut cream, salt and water.
  5. Bring to a boil and then reduce heat to a simmer. Cook for 30-40 minutes until lentils are soft and soup is creamy.
  6. Adjust salt and spices to taste.
  7. Right before serving, add the spinach leaves
  8. Spoon soup into bowls, and add a spoonful of black rice in the middle.
  9. Garnish with cilantro or parsley. Serve with a lime wedge on the side.



iEat Green - Robert Lange- International Collaborative

March 15th, 2019

Robert V. Lange attended the California Institute of Technology and received his doctorate in Theoretical Physics from Harvard University. After post-doctoral research at Oxford, Lange became a faculty member of Brandeis University where he is retired. He continues to teach in the Sustainable International Development Master’s Degree program of the Heller School.

In 1992, Robert founded the International Collaborative for Science, Education, and the Environment,(ICSEE). It is a non-profit corporation that formed its initial programs by helping to establish women’s businesses and clean water resources in remote Zanzibar villages. Now the organization mainly focuses on improving the lives of the Maasai people through the Maasai Stoves & Solar Project. This project began in 2009, as a response to the health dangers of smoke inhalation caused by cooking with open fires in the home. This is a profound international health issue that affects millions. In response,  the Maasai Stoves & Solar Project designs and installs clean-burning and efficient wood-burning stoves and solar panel-based electrical systems in the homes of the people. Helping the people organize to reach for a better life, the Project also enables the installation of settlement-wide solar panel-based micro-grid electrical systems. In addition, the Maasai Stoves & Solar Project applies core empowerment values to work with all projects, including new livestock practices in response to increasing drought, and water safety.  

Coconut Encrusted Tofu with Chana Panaang


Pre-heat oven to 375*



Tofu Crust:

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

¼ cup organic coconut milk

¼ cup shredded coconut

1/3 cup organic bread crumbs (Sub GF)

¼ t. Garam Masala- spice mix

¼ t. curry powder

¼ t. salt


Panaang Curry:

1 Tbs coconut oil

1 Onion, cut into slivers

1 Tbs. chopped garlic

1 Tbs. chopped ginger

1 t. curry powder

1 t. turmeric

½ t. salt

½ t. Garam Masala

1 orange pepper- diced large

2 cups Broccoli floret’s

1 can organic chick peas

¾ t. sugar

2 t. red curry paste

remainder of can of coconut milk

2 Tbs cilantro- optional

1 TB chopped cilantro or parsley for garnish



Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Sprinkle cutlets on both sides lightly with curry powder, salt, and Garam Masala. Rub in. Let marinate for one hour.


Combine shredded coconut, bread crumbs, ¼ t. Garam Masala, ¼ t. curry powder and ¼ t. salt in shallow dish. (I use a pie pan)  In another shallow dish, measure out ¼ cup of the liquid coconut milk (below the cream top) Dip tofu in coconut milk and then in coconut/bread crumb mixture. Bread both sides of the tofu with mixture.


Lay tofu cutlets out on a sprayed cookie sheet lined with parchment paper and bake at 375 for 15 minutes, turn over and bake another 10 minutes or until golden brown on both sides.


Meanwhile, cover bottom of wok with coconut oil oil.  When hot, sauté onions on medium heat for 5 minutes. Add garlic and ginger and cook for a few more minutes. Then add the curry powder , turmeric powder and salt, and cook for another few minutes. Add the peppers, then the broccoli, then the chick peas, and sauté for a few more minutes, and then add the Garam Masala and sugar.


Make a mixture with the remainder of the coconut milk, and red curry paste and add to wok with vegetables.  Reduce the heat and cook for 3 minutes. Add the 2 Tbs. of cilantro if using, and stir in.


Place cutlets on serving platter and spoon curry mixture over cutlets. Garnish with cilantro or parsley.

iEat Green - Kathy Lawrence - Interim Director of NESAWG

March 8th, 2019

Kathy Lawrence lives in Newburgh, New York, and wears a number of hats including Interim Director of NESAWG while Tracy is on leave, advisor to the Antibiotic Resistance Action Center out of George Washington University regarding the Certified Responsible Antibiotic Use standard, and Airbnb superhost. Kathy was co-founder and senior director for School Food Focus, a national collaborative that leveraged the procurement power of large urban school districts to make school meals healthier and strengthen regional food production. A national consultant and educator on sustainable ag and food systems, she was executive director of the National Campaign for Sustainable Agriculture and founding director of Just Food (NY).


Turkish Vegetarian Meatballs


Makes 60 balls


For Veggie Balls

2 cups cooked lentils

2 Tbs Olive Oil

1 Onion, chopped

2 carrots, chopped

2 Tbs minced garlic

2 stalks celery, chopped

1 yellow pepper, chopped

8 oz mushrooms, chopped

2 Tbs tamari

2 t. salt

1 t pepper

¼ cup fresh chopped parsley, plus 2 Tbs.

1 sweet potato

3 Tbs chick pea flour


3 cups cooked millet (I cup uncooked)

3/4 cup Gluten Free Bread Crumbs

3 tsp. cinnamon

1-1/2  tsp. ground allspice

¼ t. cayenne pepper


For the Sauce

2 Tbs. olive oil  

4 onions halved lengthways, cut in half crossways, and sliced with the grain

4 Tbs. pine nuts

2 tsp. cinnamon

2- 14oz. can chopped tomatoes

3 tsp. sugar (I use less)

salt and pepper to taste

Sauté onions in Olive oil until translucent.  Add carrots, celery and chopped garlic, and cook for 5 more minutes.. Add peppers and mushrooms, and continue cooking until soft. Add tamari, and spices. Cook for 5 more minutes. Meanwhile, steam sweet potato until soft. Remove veggies from pan and transfer to food processor. Pulse the vegetables until finely chopped. Pulse the sweet potato.

In a large mixing bowl, combine the sautéed vegetables, sweet potato, lentils, millet , chick pea flour and parsley, In a small bowl, mix the GF Bread crumbs with the 2 Tbs. parsley. Form into balls and coat with GF Bread Crumbs. Place on greased cookie sheet. Bake at 375’ for 20 minutes, turn over and bake another 10 minutes.


To make the sauce heat the oil in a heavy pan and sauté the onions till they are golden brown.  Stir in the pine nuts and cook till they begin to color, then add the cinnamon, cook a minute, then add the tomatoes and sugar. Simmer the sauce uncovered for 20 min. until reduced and is thickened.  Season with salt and pepper


*Balls can be made ahead of time and kept in freezer.

iEat Green with Bhavani
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