iEat Green - Marie Hoff & Sam Ryerson – New Food Almanac

June 24th, 2019

Marie Hoff: Conceived and operated by Marie Hoff, Capella Grazing Project integrates heritage breed Ouessant sheep with landscapes in need of the service of grazing, such as vineyards, orchards, and private property seeking fire prevention and brush management.  Capella Grazing has since folded in with Marie's next project, Full Circle Wool.  Full Circle Wool sources coarse wool from Climate Beneficial ranchers in California, and sells it as batting and felt products to the public and retailers, serving as a link between regenerative agriculture and consumers.  Marie continues to run her Ouessant sheep, and rents their services to properties looking for grazing at particular times of year.  Committed to a healthy future, Full Circle Wool works to connect people with the land they inhabit in a deep, meaningful, and nourishing way.  

 

Sam Ryerson: I currently manage cattle grazing on two ranches in southern Montana, with my partner, Ariel Greenwood. We are co-owners of Grass Nomads LLC, a grazing company. We are running some of our own yearling heifers here and taking care of 3,000 more yearlings. I am a partner in a cattle company based in New Mexico, Triangle P Cattle Co. where we spend the winter, where we also lease range lands to run mother cows and calves and yearling cattle. We do not own any of the land where we work, but we do own some of the cattle, and work as partners with the land and livestock owners. All of the cattle under our management graze outside on rangelands. We, and our partners, buy and sell cattle through both commodity and niche markets. I have been working on ranches throughout the West since 2005. I serve on the boards of directors of the Quivira Coalition, the Southwest Grass-fed Livestock Alliance, and Contra Viento Journal. I grew up in Massachusetts. 

 

You can read more at http://www.trianglep.com, http://www.grassnomads.com, http://www.contravientojournal.org, Home - Quivira Coalitionhttp://www.grassfedlivestock.org 

 

iEat Green - Melinda Hemmelgarn

June 13th, 2019

Melinda Hemmelgarn is a registered dietitian, “investigative nutritionist,” award-winning writer and Food Sleuth Radio host. With 35 years’ experience in clinical, academic and public health nutrition, she’s a trusted consumer advocate, and an engaging and energizing national speaker. 

For 20 years, Melinda wrote a weekly, trademarked Food Sleuth newspaper column for the Columbia (MO) Daily Tribune. She has published articles in the Today's Dietitian, Natural Awakenings, ACRES,  and Edible Communities magazines. 

Prior to her freelance writing, speaking and radio career, Melinda developed and directed the Nutrition Communications Center at the University of Missouri. In 2004, she received a Food and Society Policy Fellowship which allowed her to connect the dots between food, health and agriculture. Today she uniquely applies critical thinking skills to media messages about food and farm policy to advance "food system literacy." 

Melinda received her B.S. in Dietetics from Florida State University; her M.S. in Human Nutrition and Food Systems from the University of Missouri-Columbia, and completed a dietetic internship through Cornell University at the New York Hospital. 
She is a member of the Association of Health Care Journalists, National Association for Media Literacy Education, and the Academy of Nutrition and Dietetics’  Hunger and Environmental Nutrition Practice Group.

Food Sleuth Radio has been produced by Dan Hemmelgarn at KOPN Studios in Columbia, MO since June, 2009. The “Mother Nature Network” ranked the show among the “top national green food radio shows” in 2009, and in 2011, Food Sleuth Radio won 1st place for radio interview from the National Federation of Press Women. Food Sleuth Radio airs on ~50 stations nationally, through Pacifica and PRX, and is available as a podcast on Stitcher, iTunes and Spotify, as well as kopn.org

 

Saffron Vegetable Casserole

¼ cup boiling water

1teaspoons saffron threads

½ cake tofu, sliced thin

¼ cup nutritional yeast

1 t. curry powder

¼ t. salt

1 Tbs. coconut oil

splash of Tamari

2 cups Cauliflower, florets sliced ¼” thick

1 tablespoons virgin coconut oil

1 medium onion, sliced into slivers

1 orange pepper, cut into strips

2 cups fresh spinach, chopped

2 Tbs. fresh cilantro

1-1/2 lb small red potatoes, sliced

Salt and freshly ground pepper

½ cake tofu

1 cup coconut milk

¼ t. salt

½ t. curry powder

2 Tbs. chopped cilantro

 

  • In a Pyrex cup, pour ¼ cup boiling water over the saffron threads, and set aside
  • In a pie pan, combine the nutritional yeast with the 1 t. curry powder and ¼ t. salt. Bread the tofu cutlets on both sides with the nutritional yeast.  
  • Slowly sauté the tofu cutlets in 1 Tbs. coconut oil until golden brown
  • Splash tofu cutlets with tamari and let sear. Remove to paper towel, set aside
  • Lay the potato slices out on cookie sheet covered with sprayed parchment paper. Sprinkle with salt and pepper. Bake in 400 degree oven for 15 minutes. Remove and let cool.
  • In the same sauté pan that you used for the tofu, add the remaining Tbs. of coconut oil, and sauté the onion slivers until soft and translucent. Then add the peppers and sauté for another 5 minutes.
  • Spray the bottom of a casserole pan with oil. Cover the bottom of the casserole pan with half of the potato slices.
  • Add ½ of the onions and peppers, and spread out over the potatoes. Sprinkle 2 Tbs of cilantro over casserole
  • Add the chopped spinach and spread out evenly over the onions and peppers. Then add the cauliflower and spread out over spinach.
  • Slice the tofu cutlets into small pieces, and spread out evenly
  • Add the remaining onions and peppers and spread them out evenly.
  • Cover the top with the remaining potato slices.
  • In a food processor, combine the ½ cake of tofu, the saffron water and threads, and cup of coconut milk. Add ¼ t. salt and ½ t. curry powder. Pulse and process until smooth.
  • Pour mixture over casserole, and spread out evenly. Bake in 375 oven for 40 minutes, until topping is set. Remove from oven and garnish with fresh cilantro.

 

 

iEat Green - Kim Coopersmith Child Nutrition Director

June 6th, 2019

Kim Coopersmith has a Bachelor’s of Science in Dietetics, and worked as a Clinical Dietitian in NYC before starting her career at the Glen Cove City School District in 2003. For the past 16 years, Kim has directed the district’s Child Nutrition Program with roughly 40 employees within 6 schools.

Her responsibilities include feeding 3200 students daily with 65% free and reduced meals. This program is federally funded with stringent guidelines and components. Kim is part of The Long Island School Nutrition Directors Assoc, which is a  cooperative for purchasing with 52 other school districts on Long Island, giving them purchase power in numbers. 

Fresh Spinach Salad with Citrus Dressing

Makes 2 Large Salads, or 4 Small Salads

 

Salad:

8 cups fresh chopped spinach  

1 avocado cubed

1 carrots grated

¼ cup toasted sliced almonds

1/2 cup sliced Jarlsburg Swiss cheese

4 Hardboiled eggs (sliced)

4 small campari tomatoes or cherry tomatoes

 

Salad Dressing:

½ cup olive oil

3 Tbsp Orange Juice

2 Tbsp Lemon Juice

1 Tbsp Dijon Mustard

1 Tbsp Dill

½ tsp Salt

¼ tsp Pepper

 

Directions:

  1. Add, olive oil, orange juice, lemon juice, Dijon mustard, chopped dill, salt and pepper to food processer. Mix for one minute or until smooth.
  2. Wash and dry 8 cups of fresh spinach.
  3. Chop the leaves into small pieces and put into large bowl.
  4. Cut the avocado in half and dice, add to bowl.
  5. Grate the carrots and chop tomatoes into quarters, add to bowl.
  6. Top with cheese and almonds.
  7. Slice eggs with egg slicer or into quarters and place on top of salad.
  8. Toss with salad dressing until everything has a thin covering. Top with any additional items you prefer and enjoy!
iEat Green with Bhavani
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