iEat Green - Guest MICHAEL AMENDOLA- Village Wine Merchant

December 19th, 2019

MICHAEL AMENDOLA, Co-Owner and Wine Director of The Village Wine Merchant in Sea Cliff, has 17 years of experience in the industry— buying, selling, exploring, writing, and teaching about wine and spirits. Since 2014 The Village Wine Merchant has brought a carefully curated collection of quality wines and spirits to the North Shore with a focus on small production artisanal wines, many produced with organic and biodynamic methods. Michael is well known for his knowledgeable and unpretentious manner in leading wine events

iEat Green - Guest Ryan Rising and Alexa Levy

December 12th, 2019

Ryan Rising is a community organizer, facilitator, and permaculture educator based out of the San Francisco Bay Area and co-founder of the Permaculture Action Network.

After a decade of local organizing around direct action, food justice, ecological design, and community living, Ryan organized the Permaculture Action Tour with music producer The Polish Ambassador in the Fall of 2014. Ryan has since co-organized over 93 Permaculture Action Days throughout 26 US states, bringing hundreds of people together at a time, to take hands-on action building greenhouses, rainwater catchment systems, perennial food gardens, and regenerative systems at more than 100 different community spaces including public food forests, urban farms, and indigenous food sovereignty projects.

Ryan co-founded the Gill Tract Community Farm, which produces tons of organic food annually that is distributed for free around the Bay Area, and the Omni Commons, an urban commons and community center in Oakland, CA. Ryan also co-facilitates the Democratic Grantmaking Process of the Thriving Resilient Communities Collaboratory, organizes with the NonProfit Democracy Network, consults for Ecosystem Restoration Camps, works on a regenerative land trust, and teaches courses and trainings on social permaculture, community organizing, and facilitation.


Alexa Levy is an educator, public school teacher, permaculturist, organizer, and artist.

In various positions, she has dedicated her life to working with underprivileged youth as a facilitator of learning, offering them tools to becoming their best self. She started a Permaculture & Restorative Justice program at Claremont Middle School in Oakland, where together she and her students learn about growing food, art, creating regenerative systems, current events, and social justice, all while practicing restorative justice. Alexa has been exploring alternative avenues of education in search of piecing together an “Educational Utopia” where justice and compassion are at the forefront.

Alexa has taught in over seventy public schools, knowing thousands of children by name in New York City and Oakland, California. 

Alexa is part of the California BioRegional Crew and serves as one of its “double links” into the Core Crew. Alexa is also part of the Media Working Group and Fundraising Working Group. She especially loves organizing Permaculture Action Days, facilitating youth workshops, and offering workshops in Permaculture Action Hubs at festivals.  

Apple Cobbler
(no nuts)

Preheat oven to 425*
To make a large pie or oblong casserole dish
For 10-12 people
Approx. 15 organic apples, peeled, cored and sliced thin
½ cup honey
1 tbs. lemon juice
1 Tbs. organic corn starch
1 Tbs. cinnamon
1 cup flour
2 cup oats
1 cup organic brown sugar
2 teaspoons cinnamon
1 cup safflower or org. canola oil
For Filling:
Peel, core and slice the apples, and put in large mixing bowl. Dissolve the 1 Tbs. of corn starch in a small
bowl with the 1 Tbs. of lemon juice. Pour over apples. Add the honey and cinnamon, and mix well..
Spray bottom of pan with oil. Pour apples into pie pan or casserole dish
To make Cobbler topping
Combine all ingredients in a bowl and Sprinkle on top
To Finish:
Bake at 375* for 50 minutes , or until juices bubble thru top and apples are soft. (check by inserting a
fork into the apples)

iEat Green - Guest Mark Winne- Author of- Food Town, USA

December 5th, 2019

From 1979 to 2003, Mark Winne was the Executive Director of the Hartford Food System, a Connecticut non-profit food organization.  He is the co-founder of numerous organizations including the Community Food Security Coalition, the State of Connecticut Food Policy Council, and the City of Santa Fe Food Policy Council. He was a Kellogg Foundation Food and Society Fellow and a member of the U.S. Delegation to the 2000 Rome Conference on Food Security. As a writer on food issues, Mark’s work has appeared in the Washington Post, The Nation, Sierra, Orion, and Yes!, to name a few. He is the author of four books, Closing the Food Gap; Food Rebels, Guerrilla Gardeners, and Smart Cookin’ Mamas;  Stand Together or Starve Alone; and his most recent book, Food Town, USA. Through his own firm, Mark Winne Associates, Mark speaks, trains, and writes on topics related to community food systems, food policy, and food security. He also serves as Senior Advisor to the Center for a Livable Future at the Johns Hopkins University School of Public Health. 

Sfoglini Pasta Primavera with Tofu, Mushrooms and Broccoli

1 lb. Sfoglini pasta or pasta of your choice (W.W, Gluten Free, or Brown Rice)

1 block of extra firm tofu, cut into slices ¼” thick and then quartered

1 onion, cut into slivers

1 bunch broccoli, cut into bite sized florets

Olive oil

1 lb baby bella mushrooms, cut in half or quarters

3 Tbs. garlic, minced

2 cups cherry tomatoes, sliced in half

¼ cup Marsala wine

¼ cup fresh Italian parsley, chopped

1 t. dried oregano

1 t. dried basil

1 orange pepper, cut into slivers

2 cupos cherry tomatoes

½ cup white wine

Salt and pepper to taste

Red pepper flakes (optional)

¼ cup toasted pine nuts 


Cook pasta according to directions in salted water, until al dente. 

In heavy cast iron skillet, fry the tofu slices in olive oil with 1 Tbs. fresh chopped garlic until golden brown on all sides. Set aside. Wipe out pan.

Sauté the mushrooms in olive oil with 1 Tbs. fresh garlic until all moisture has evaporated and the mushrooms are crispy. Add the Marsala wine and cook until the wine is absorbed. Set mushrooms aside.

Meanwhile, cover bottom of large wok with olive oil. Add onions and sauté until soft. Add the broccoli, and 1 tablespoon chopped garlic. Cook for 5 minutes. Add the orange peppers, cherry tomatoes and white wine and cook for 2 more minutes. Add the oregano, basil and pine nuts. Add the cooked tofu and mushrooms to the wok. After a few minutes, add the pasta, and finish cooking the pasta with the vegetable till desired texture. Add salt and pepper to taste, along with the fresh parsley. Add Red Pepper flakes, if desired.  Place on platter. Garnish with fresh parsley. 

Serve immediately.

iEat Green with Bhavani
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