iEat Green -Jennifer Gaddis – Author: The Labor of Lunch Assistant Professor of Civil Society and Community Studies University of Wisconsin-Madison - 07.30.20

July 30th, 2020

Jennifer Gaddis is an assistant professor of Civil Society and Community Studies at the University of Wisconsin-Madison and the author of The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools (University of California Press 2019). She received a PhD in environmental studies from Yale University in 2014. Her research on school lunch programs has appeared in numerous journals, including Feminist Economics and the Journal of Agriculture, Food Systems, and Community Development, and in popular media outlets such as the New York Times, Washington Post, USA Today, and Teen Vogue.

 

Tofu Medallions with Black Bean Sauce

 

For the Medallions


1 cake extra firm organic tofu, sliced ¼” thick, into 10 slices, then cut on the diagonal to form a triangle

¼ cup nutritional yeast

1 t. onion powder

1 t. garlic powder

1 t. ginger powder

1 t. 5 Chinese Spice Powder

¼ t. cayenne powder

¼ t. salt

Splashes of Tamari

 

For the Sauce

2 Tbs. canola oil

1 onion, chopped 

1 jalapeno pepper  ( ½ red, ½ green)

1 t. minced garlic

1 t. minced ginger

1 can black beans

1 cup sauerkraut

1 Tbs. tomato paste

1 t. 5 Chinese Spice Powder

1 Tbs. Brown Rice Vinegar

1 t. sesame Oil

1 t. hot sesame oil

  1. salt

¼ cup boiling water

1 Tbs. chopped cilantro for garnish

 

Lay out tofu slices on a dry towel, cover with another towel, and press lightly to dry. Cut on the diagonal to form triangles.

 

Combine ¼ cup nutritional yeast, onion powder, garlic powder, ginger powder, Chinese Spice Powder, cayenne powder

and ¼ t. salt in a shallow dish. Cover a cookie sheet with parchment paper and spray or wipe with oil.  Lay out tofu medallions onto the greased parchment paper. Sprinkle the nutritional yeast mixture on both sides of the tofu medallions, and bake at 375° for 10 minutes, until the bottom is golden brown. Turn tofu slices over and bake another 5 minutes. Remove from oven and lightly splash tofu with Tamari on both sides.

 

Meanwhile, cover bottom of heavy skillet with oil. When oil is hot, add the onions, ginger and garlic. Cook for a few minutes, and then add the peppers. Cook for 5 minutes. Add the tomato paste and let that cook for another 5 minutes. Then add the black beans, sauerkraut, Chinese 5 spice, salt, vinegar and sesame oils. Puree with an immersion blender. Add the boiling water, 1 Tbs. at a time until you reach the desired consistency. Taste and adjust spices if desired.

 

Arrange tofu cutlets on platter and cover with sauce. Garnish with chopped cilantro.

 

Serve with sautéed vegetables and your favorite grain.

iEat Green - Guest Jennifer Gaddis – Author: The Labor of Lunch

July 24th, 2020

Jennifer Gaddis is an assistant professor of Civil Society and Community Studies at the University of Wisconsin-Madison and the author of The Labor of Lunch: Why We Need Real Food and Real Jobs in American Public Schools (University of California Press 2019). She received a PhD in environmental studies from Yale University in 2014. Her research on school lunch programs has appeared in numerous journals, including Feminist Economics and the Journal of Agriculture, Food Systems, and Community Development, and in popular media outlets such as the New York Times, Washington Post, USA Today, and Teen Vogue.

 

Fonio Pilaf

 

Makes 6 servings

 

Ingredients

1 cup Fonio

2 Tbs,Olive oil

1 onion, chopped

2 carrots, chopped

½ red pepper, diced

½ zucchini, diced

1 tsp. minced garlic

½ tsp. salt

2 cups boiling water

¼  cup fresh parsley, chopped

¼ cup chopped dill

¼ cup almonds

¼ cup raisins

 

Procedure

  1. In saucepan, sauté onions and carrots in olive oil for 3 minutes, then add garlic
  2. Add the peppers and zucchini, and sauté for another 5 minutes until vegetables are soft, careful to prevent garlic from burning
  3. Meanwhile, pour boiling water over the raisins, and let them soak for 10 minutes, then drain them
  4. Add the Fonio to the sauté pan and dry toast it for 2 minutes with the vegetables. Add the boiling water and salt and cover the pan.
  5. Reduce heat to simmer and cook for 1 minute.  Turn off the heat and let the Fonio sit for 5 minutes with the cover on.
  6. Add parsley, dill, raisins and nuts. 
  7. Fluff with a fork. Garnish with fresh chopped parsley.

iEat Green - Aarti Ivanic Univ. of San Diego- Marketing to Ethnic races

July 16th, 2020

Aarti Ivanic, PhD is an Associate Professor of Marketing at the University of San Diego School of Business. Her research focuses on consumer behaviors such as nutrition and exercise, response to advertising, product preferences and willingness to pay. Her focus is through the lens of vulnerable groups such as racial and ethnic minorities, stigmatized individuals, and children. She has explored the impact of racial hierarchies on and psychological drivers of behaviors made by Caucasian and African American consumers. Dr. Ivanic has conducted community-based field studies which explore the nutrition and exercise habits of middle school students in a low income food desert. She currently serves on the Board of Advisors of the Skinny Gene Project, a non-profit whose mission is to educate and empower others to prevent Type II diabetes.

 

Vegan Pesto Over Zucchini Noodles

Pesto

 

4 cups Basil leaves

8 cloves garlic

¾ cups raw pine nuts

1 cup Cold Pressed Olive Oil 

¼ cup nutritional yeast

¾ teaspoon salt

¼ t. pepper

 

Zucchini

4 zucchini’s, spiralized

¼ cup, chopped Italian parsley, stems removed 

½ cup sundried tomatoes, cut into slivers

¼ cups raw pine nuts

In a food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper, nutritional yeast and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick. 

 

Toss 1 cup of the pesto over the zucchini noodles. Add more pesto if desired. 

Add the parsley, and sundried tomatoes. Toss again. Garnish with pinenuts.

iEat Green - Rahoul Mehra and John Ubaldo - AgFamiliar

July 9th, 2020

Rahoul is the co-founder of AgFamiliar. He is an advisor, investor, and serial entrepreneur bringing over 25 years of executive experience. He has been a founder, board member and senior executive in companies related to eco-tech, personalized wellness, biotech and big data analytics. Rahoul is focused on opportunities that can affect positive change and strengthen our social cohesion, personal health and environmental wellbeing.  Prior to AgFamiliar, Rahoul founded and launched an eco-tech company with effective and naturally safe (for you and the environment) proprietary insect control technologies.  Rahoul also established a remote signaling,data analytics platform targeting smart city and agriculture applications.  Prior to that he headed worldwide strategy, business development and operational expansion for a private life sciences company. Previously, Rahoul founded and sold a biotech product and services company.  Rahoul began his career in corporate Japanese and American organizations.  Along with strategy, operations and business development, his scope of responsibilities included acquisitions and the establishment of new business lines and units. Rahoul holds a BA from the University of Wisconsin, Madison, and an MBA from Columbia University.  He is a husband to his smarter and better half and father to three beautiful little girls (also known as The Jolly 3). 

 

John Ubaldo is the other co-founder of AgFamiliar, and is one of the coop farmers. Prior to staring his farm 17 years ago, he was an investment banker on Wall Street.  As owner and operator of John Boys Farm he raises Berkshire pigs, Black Angus cattle, chickens, ducks and geese.  The John Boys Farm is 100 percent biodynamic with zero chemical inputs. John also owns a retail space in Bedford, NY called The Outpost and is the founder and COB of the August West Foundation for Sustainable Agriculture, which helps small farms grow organically and compete in the marketplace.  John has spent the last 12 years helping small farms get established and thrive.  John holds a BA from Skidmore College.  He is the father of a wonderful little boy.

iEat Green - Stephanie Morningstar – Coordinator Christine Hutchinson- Member, Board of Directors Northeast Farmers of Color Land Trust

July 2nd, 2020

Stephanie Morningstar (She/Her, They/Them)

Coordinator

Stephanie is a part of the Oneida, Turtle clan. She is a Herbalist, soil and seed steward, scholar, student, and Earth Worker, dedicated to decolonizing and liberating minds, hearts, and land- one plant, person, ecosystem, and non-human being at a time. Stephanie is the Coordinator of the Northeast Farmers of Color Land Trust. She grows medicines and food for her community at Sky World Apothecary & Farm; and occasionally mobilizes knowledge for Indigenous-led climate change and food sovereignty research projects. 

 

Christine Hutchinson (She/Her)

Member, Board of Directors

Christine is a veteran teacher in Newburgh NY. She graduated from Siena College & NY Institute of Technology. Relocated to the lower Hudson Valley from Long Beach CA, via Brooklyn and Albany, NY. In 2004, she started a character education, life-skills, community service program for teen girls. Since 2006, she’s been involved in food justice & self-sufficiency and small-scale commercial poultry farming. She is currently the education coordinator for Downing Park Urban Farm. All this work has resulted in youth involvement in gardening and stewardship projects, food security/equity, distribution, and engaging with leaders in the ag/urban ag movements. Christine started a nonprofit to umbrella old and newer projects. Most recently, she established an internship for youth at the urban farm. Where ever she goes, in all of her projects, her experience informs her ability to do research, question ideas, bring clarity and focus, and the ability to organize around multiple projects.

 

Georgian Radish Greens Paté

2 cup steamed radish greens 

1 cup walnuts

6 cloves garlic

½ cup cilantro

2 Tbs. olive oil 

1/2 cup red onion- chopped 

1 shallot, chopped

1 stalk celery- chopped

½ t. Salt

¼ t. pepper

1 teaspoon Khmeli Suneli Spice Mix (available online & spice stores)

½ teaspoon cardamom

½ t. cumin

¼ cup olive oil 

 

  1. Steam radish tops above 1” of water for 5 minutes. Let cool. 
  2. Squeeze out all water from radish tops. 
  3. Sauté onion and shallots in the 2 Tbs. of olive oil until golden. Add the chopped celery, and continue cooking for another 5 minutes.
  4. Using a food processor, pulse the radish tops until blended.
  5. Add the garlic, walnuts, sautéed onions & celery, and cilantro and pulse until smooth puree remains, wiping down sides as needed. 
  6. Add spices, salt and pepper. 
  7. Add olive oil slowly, while food processor is running. Adjust spices to taste.
  8. Serve with tortilla chips, pita chips, crudités or crackers. 

 

iEat Green with Bhavani
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