iEat Green - Chung-Wha Hong, Executive Director of Grassroots International

August 29th, 2019

Chung-Wha Hong is the Executive Director of Grassroots International.  As a global justice advocacy and grantmaking organization, Grassroots International connects progressive donors in the US, to high-impact social movements in the Global South.

For over 25 years, Chung-Wha has worked on a range of social justice issues locally and internationally, through organizing, policy advocacy, coalition building and philanthropy.

Named by the New York Magazine as one of the most Influential People in Politics, Chung-Wha helped to build the political clout of New York State’s immigrant communities through a comprehensive civic engagement program, and helped to win numerous legal, social and economic rights and benefits for those communities.

Chung-Wha’s past activism includes working on health care, worker rights and human rights issues at the New York Immigration Coalition, Campaign to Save Public Hospitals, National Korean American Service & Education Consortium, Asian Pacific American Labor Alliance AFL-CIO and the Korea Information Project.

iEat Green - David Karr: Chief Brand Cebador (Co-Founder) of Guayakí

August 26th, 2019

David Karr is the Chief Brand Cebador of Guayakí SRP, Inc., a company he co-founded with Alex Pryor, his “soul brother” in 1996. Guayakí is a producer of organic, fair trade yerba mate. They have an innovative business model called Market Driven Regeneration™ in which Guayakí serves as a bridge linking consumer purchases of healthy yerba mate products in North America, with indigenous communities engaged in sustainable agriculture and reforestation projects in Argentina, Paraguay and Brazil. As the brand steward, David is responsible for the look, feel and story of Guayakí, including all media, marketing and retail activities. Guayakí’s vision is that yerba mate culture will power their Market Driven Regeneration business model to regenerate ecosystems and create vibrant communities. David is committed to creating sustainable, regenerating enterprises that nourish the planet and humanity. His work at Guayakí expanded to include Come to Life Film, which creates films that features people who are living their passions, while creating positive change for humanity and the planet.

David lives on his community farm on Salt Spring Island, BC, Canada with his wife Jennifer Lloyd and two boys Alex and Rio.

 

Eggplant and Tomato Curry

Serves 6-8

 

¼ cup olive oil

1 tablespoon scraped, finely chopped fresh ginger root

4 teaspoons, finely chopped garlic

1 onion, chopped or sliced 

½ teaspoons salt

1 teaspoon ground cumin

½ teaspoon coriander

½ teaspoon cardamom

1 teaspoon turmeric  

1 carrots, cut in bite size pieces

3 Japanese eggplants, ends removed, cut lengthise and then on the angle into chunks

2 cups broccoli florets

1 can diced fire roasted tomatoes with chili (Trader Joe’s)

¼ cup water

1 teaspoon Garam Masala (available in Indian markets and some supermarkets)

2 tablespoons chopped parsley or fresh cilantro for garnish

  1. In a large wok, heat the oil over med-high heat and add the onions. 
  2. Stir in the ginger and garlic, and cook for a few minutes. Then add the carrots and salt. Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and carmelized. 
  3. Add the eggplant, cumin, coriander, cardamom and turmeric, and cook for another 5 minutes. If the vegetables are sticking to the wok, add a little water, 1 Tbs. at a time, to keep it from sticking. 
  4. Add the broccoli and canned tomatoes, and let cook down for another 5 minutes. 
  5. Add the Garam Masala and mix well. Cover the wok, and let it cook for another 10 minutes, stirring occasionally. 
  6. Adjust seasonings to taste, 
  7. Garnish with fresh cilantro or parsley

 

Serve with Saffron Rice, Quinoa or Garlic Mashed Potatoes!

iEat Green - Steffen Schneider, Rachel Schneider, Institute for Mindful Agriculture

August 15th, 2019

Steffen Schneider has over three decades of experience as a biodynamic farmer and herdsman. Currently he is the Director of Farming Operations at Hawthorne Valley Farm.  He holds a masters degree in agriculture from the Justus Von Liebig University in Giessen, Germany.  

Steffen was part of the team that brought the farm back to economic solvency and success in the early 90’s. He has served in senior leadership capacity for the past 20 years, allowing Hawthorne Valley to experience tremendous growth and diversification of its farming operations including a more recent major infrastructure upgrade of its farmstead.

Since 2007 he has been on the Board of Directors of the Biodynamic Association of North America. Currently he serves as President; he has also served as Treasurer and Vice-President.  Steffen has keynoted national and international biodynamic conferences in the US, Switzerland and New Zealand. Additionally he has conducted workshops at organic and biodynamic conferences in the US, China, Switzerland, and New Zealand.  He is a member of the faculty at the Hawthorne Valley Farm Learning Center and serves as adjunct faculty at the Pfeiffer Center in Spring Valley, NY. 

 

Rachel Schneider is Director of the Hawthorne Valley Farm Place Based Learning Center which focuses on farm based educational programming for children and families and professional training in the vocation of agriculture. Rachel holds a masters degree in Waldorf education.

As part of her work at the Learning Center, Rachel brought the Farm Beginnings whole farm planning program to the Hudson Valley from its original home with the Land Stewardship Project in Minnesota, organized a yearly Biodynamic Winter Intensive training at Hawthorne Valley and developed and initiated the “Kids Can Cook” summer camp, specifically targeted to underserved children in the Hudson community. Her most recent projects include creating curriculum for the “Real Food Business Planning” course and working with the Bard Prison Initiative to bring a lecture series on the “Emerging Real Food Economy” to inmates at the Woodbourne Correctional Facility in Sullivan County NY.

Rachel has been part of management at Hawthorne Valley Farm for the past 20 years. Prior to her current role, she held the position of market gardener and CSA coordinator for Hawthorne Valley Farm. During this time she was able to develop the CSA program and participated in founding the farm apprentice enrichment program called CRAFT (Collaborative Regional Alliance for Farmer Training) both of which began in 1994. 

 

 

Stuffed Portobello Mushrooms

Vegan and G.F.

 

Pre-heat oven to 375 degrees.

4 large Portobello mushrooms, stems removed and saved 

1 onion, diced

1 long Japanese eggplant, diced

2 t. minced garlic

½ cup diced Swiss Chard stems

¼ cup chopped sage leaves

2 cups chopped greens (I used Swiss Chard and Kale)

¾ cup diced assorted peppers

Olive oil

¼ t. Salt and 1/8 t. pepper

½ cup White Wine

2 Tbs. Tamari

½ t. dried tarragon

¾ cup chopped walnuts

2 Tbs. parsley, plus more for garnish

 

Optional- Either Cheddar or Gruyere Cheese for top

Directions;

  1. Wipe the mushrooms with a damp cloth. Scoop out the dark underside of the mushroom. Chop the stems and set the tops aside. 
  2. In a heavy skillet, sauté the onions in a little olive oil for 5 minutes, until translucent. 
  3. Add the garlic, mushroom stems and eggplant and sauté for 5 more minutes, then add the chard stems and cook another 5 minutes.
  4. Push the vegetables to the outer rim of the skillet, and add a little more olive oil in the middle. Then add the sage leaves to the oil, and let them brown for a few minutes. Add the peppers, and continue cooking until soft. 
  5. Add the 2 cups of greens, the white wine, the tamari, the tarragon and the salt and pepper. 
  6. Add the chopped walnuts and parsley. Taste, and add more tamari if desired.
  7. Stuff the mushrooms with vegetable mixture. Bake covered for 20-25 minutes, until the mushroom is thoroughly cooked and soft. 
  8. Optional- If choosing to use cheese, add grated cheese to the top and cook for another 5 minutes until melted.
  9. Remove mushrooms from oven and serve on a platter, garnished with more fresh parsley. 

 

iEat Green - Sarah Leathers and Ellen Palmer

August 12th, 2019

Sarah Leathers

Founder and CEO

Sarah took a vision to heal others using food and made it a reality. She is an inspirational leader who tells stories that inspire action while at the same time she stays grounded in financial information that supports the business. As the Founder and CEO of Healing Meals Community Project she works tirelessly every day to deliver on the organizations dual mission to provide 100% organic meals for families facing a health crisis while empowering their youth volunteers with leadership skills.

Sarah is a graduate of Union College with a BS in Mechanical Engineering and The Institute for Integrative Nutrition as a Certified Health and Wellness Coach. Her passion for helping others while utilizing her engineering and wellness education has led her to work successfully in a variety of industries in both the corporate and non-profit sectors. She has worked extensively with youth along the way. Sarah discovered the healing power of food through her own health crisis and has passionately championed bringing the food is medicine approach to CT by founding Healing Meals in 2015.

 

Bio:

Ellen Palmer

Co-Founder and COO

 

Ellen Palmer the Co-Founder and COO of Healing Meals Community Project, is an inspiring leader dedicated to helping individuals reach their highest potential. Her passion about the healing powers of food drives her to help people, especially youth, live their healthiest and happiest life. Her former corporate career in healthcare and her experience as a Certified Holistic Health and Life Coach come together at Healing Meals. Our dual mission fuels Ellen’s passion to provide 100% organic meals for families facing a health crisis while empowering their youth volunteers with leadership skills.

Ellen studied Business Administration at St. Michael’s College and Holistic Health at The Institute for Integrative Nutrition. Her role at Healing Meals utilizes both her business and her health coaching skills to build the internal and external infrastructure, processes and systems for a sustainable model for community care, youth empowerment as well as health improvement and advocacy. Ellen lives in Simsbury, Ct with her husband and 2 sons.

 

 

Onion Top Pesto with Chick Pea Pasta

 

1 Box Banza Chick Pea Elbow Pasta (8 oz) 

½ cup blanched onion tops (green stems from 2 bunches of onions)

4 cloves garlic

¼ cup parsley

¼ cup walnuts 

¼ cup Olive Oil 

¼ teaspoon salt

1/8 t. pepper

½ cup fresh mozzarella cubes

1 cup cherry tomatoes, cut in half

 

  1. Bring a large pot of water to a boil, and immerse the onion tops for 1 minute.
  2. Meanwhile, fill a large bowl with ice water. 
  3. Using tongs or slotted spoon, remove the onion tops from water, and immerse in the ice bath. Drain and set aside.
  4. Let the pot of water come back to a boil. Add salt, and cook the pasta according to the package directions. Drain and run under cold water to stop the cooking.
  5. Add the blanched onion stems, the garlic, the parsley, the walnuts and S & P to a mini food processor. Pulse until fully chopped and smooth, scraping down sides as needed.
  6. Pour in ¼ cup olive oil and process until smooth. 
  7. Adjust for taste, adding more garlic, salt or pepper. Can also add basil or cilantro if desired.
  8. Toss pesto with pasta.
  9. Add fresh mozzarella cheese and cherry tomatoes. (may substitute vegan cheese)

iEat Green - Kate Brashares, Executive Director at Edible Schoolyard NYC

August 1st, 2019

Kate is the Executive Director at Edible Schoolyard NYC, a non profit organization that is dedicated to providing an edible education for every child in New York City. The Edible Schoolyard partners with New York City public schools to cultivate healthy students and communities through hands-on cooking and gardening education, in the hopes of transforming children’s relationship with food. Kate is originally from London, but has lived in the U.S. for the past 15 years. After a varied career spanning financial services and marketing, she turned to nonprofit management. Prior to Edible Schoolyard NYC, Kate worked at a charter school network. She brings her passion for children, food and gardening to the Edible Schoolyard. She studied Classics at Cambridge University and has an MBA from Columbia University. She lives in Montclair, NJ with her husband and three children, where she enjoys attempting to turn her wild backyard into a beautiful garden and cooking with her family.

 

Corn Encrusted Tofu with Japanese Stir Fry, (GF and Vegan)




Preheat oven to 400 degrees

1 and ½ blocks of extra-firm, organic sprouted tofu, cut into cubes




For Corn Crust

¼ cup coconut milk

1 cup Organic Corn Flakes

¼ cup of Tortilla Chip Crumbs

2 Tbs. Chives

½ t. coriander

¼ t. salt

¼ t. black pepper

For Japanese Stir Fry

1 Tbsp. Olive oil

1 onion, cut into slivers

2 carrots, julienne

2 Tbs minced garlic 

1 Tbsp. minced ginger

2 cups broccoli florets

2 cups chopped kale, stems removed

1-1/2 cups snow peas, cut in half

2 Tbsp. tamari

2 Tbs mirin

1 Tbs. dark sesame oil



  1.  Cut tofu into cubes and lay out on clean dishtowel to help remove excess water.
  2. Combine the corn flakes, tortilla chips, chives, coriander, salt and pepper in a large bowl
  3. In another bowl, add the coconut milk. Dip the tofu cubes into the coconut milk and then into the corn crumb mixture.
  4. Lay corn encrusted tofu out on a cookie sheet, (along with the extra crumbs that didn’t stick to the tofu) lined with parchment paper and sprayed with olive oil. 
  5. Bake at 400 degrees for 15 minutes, turning as necessary
  6. Meanwhile, in a large wok, heat the olive oil until shimmering. Add the onions and cook for 5 minutes. Add the carrots, garlic and ginger. 
  7. Add the broccoli and cook for 3 minutes, mixing constantly. 
  8. Add the 2 cups of kale, tamari and mirin and cook for 5 minutes.
  9. Add the encrusted tofu to the wok vegetables. (Save extra corn crumbs for garnish
  10. Add the snow peas and cook for 1 minute.
  11. Add the dark sesame oil. 
  12. Serve immediately with brown rice or favorite grain. Garnish with a sprinkle of the extra corn crumbs.

 

iEat Green with Bhavani
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