I Eat Green - Grace Gershuny- Gaia Services Author- Organic Revolutionary: A Memoir of the Movement for Real Food, Planetary Healing, and Human Liberation

September 24th, 2020

Grace Gershuny is widely known as an author, educator and organic consultant. In the 1990's she served on the staff of USDA’s National Organic Program, where she helped write the regulations. She learned much of what she knows through her longtime involvement with the grassroots organic movement, where she organized conferences and educational events and developed an early organic certification program for the Northeast Organic Farming Association (NOFA). A reformed market gardener, Grace still grows her own veggies and chicken in Barnet, Vermont. 


She currently teaches in the Green Mountain College online Masters in Sustainable Food Systems program and serves on the Board of the Institute for Social Ecology. She has a Masters in Extension Education from the University of Vermont, with a self-designed concentration in Ecological Agriculture.


Doing business as GAIA Services, Grace works as an independent organic inspector as well as consulting for private and non-profit clients on all aspects of organic certification, developing related standards and certification systems, and training programs.

iEat Green - 09.17.20 - Brian Tokar

September 17th, 2020

Brian Tokar is an activist and author, a lecturer in Environmental Studies at the University of Vermont, and an active board member of 350Vermont as well as the Institute for Social Ecology, where he served as Director from 2008-2015. He is the author of The Green Alternative (1987, Revised 1992), Earth for Sale (1997), and Toward Climate Justice: Perspectives on the Climate Crisis and Social Change (2010, Revised 2014), and he has also edited three volumes on biotechnology and food issues, including Agriculture and Food in Crisis, co-edited with Fred Magdoff in 2010.  His latest book is Climate Justice and Community Renewal: Resistance and Grassroots Solutions (Routledge, 2020), an international collection on grassroots climate responses, coedited with Tamra Gilbertson.


Caramelized Onion and Fig Pizza with Cashew Rosewater Crème

Preheat oven to 500’

Makes 2 Individual Pizzas


Start with 1 package of Trader Joe’s Frozen Wood Fired Pizza Crusts 

(2 crusts come in one Package) or substitute GF or crust of your choice

Olive Oil

2 Onions, diced

¼ t. salt, plus a pinch

1-pint fresh figs, cut into wedges

1- cup cashews, soaked in boiling water for 1 hour

½ cup water

1 Tbs. rose water

1 Tbs. honey

Balsamic Vinegar glaze (I use Brad’s organic)

1 Tbs. fresh mint chopped


  1. Drain cashews and pulse them in food processor. Add the water and continue pulsing and blending until fully smooth.
  2. Meanwhile, sauté onions in olive oil until they start to brown, adding 1 Tbs. of water if needed to keep from sticking to pan. Sprinkle with pinch of salt, and continue to cook on medium heat, until the onions are caramelized.
  3. Add rose water, ¼ t. salt, and honey to cashews, and blend. 
  4. Spread out cashew crème on both crusts, leaving a 1/2” edge around crust. Then spread out the onions evenly onto both pizza crusts.
  5. Place the figs all around the pizzas
  6. Bake in a 500 degree directly on rack for 6 minutes.
  7.  Drizzle with balsamic glaze and garnish with the fresh mint.


 iEat Green, LLC, P:516-238-3616 e-mail: bhavani@ieatgreen.com


iEat Green - Roberto Borrero - 09.10.20

September 10th, 2020

Roberto Múkaro Borrero has a distinguished and diverse background in policy & program development and human rights advocacy, including in specialization on the rights of Indigenous Peoples. He retains over 20 years of experience actively engaging the United Nations system in thematic areas such as Sustainable Development; Climate Change; the Information Society; and the Organization of American States; among others. He has served on the staff of the International Indian Treaty Council and the American Museum of Natural History, as well as an independent contracting consultant for UNESCO, PBS, and other notable institutions. A published writer, an accomplished artist, and musician,  Borrero is a member of the Taíno Tribal Nation, an Indigenous Peoples whose traditional homelands extend through the Greater Antilles to the Southern tip of Florida in the U.S. In 2012, he was traditionally sanctioned a kasike (chief) of the Guainía Taíno tribal community.  He has an educational background in communications and cultural studies. In 2013, Borrero was awarded an honorary Doctorate Degree, Philosophy in Humanities, from Kayiwa International University, Kampala, Uganda.



GF-Vegan Oatmeal Raisin Cookies


Makes 42-44 cookies


1 Tbs. ground Flax Seeds

1 Tbs. Chia Seeds

1 Tbs. Apple Cider Vinegar

2 Tbs. water

1 cup ground oats

1 cup ground walnuts

1 cup GF flour

1-¼ t. cinnamon

1 t. salt

1 t. baking powder

1 t. baking soda

2 t. vanilla

3 cups organic, GF oats

1-¼ cup maple syrup 

1 cup organic coconut oil

1-½  cup raisins


Preheat oven to 350’ degrees.

  1. Line a cookie sheet with parchment paper, and spray with oil.
  2. In a small bowl, mix the flax seeds, chia seeds, apple cider vinegar and water. Let sit. It will become thick and glutinous. 
  3. Cover the raisins with boiling water and let sit for 5 minutes.
  4. Combine all dry ingredients, except raisins, in large bowl. 
  5. In electric mixer, combine the coconut oil and maple syrup. Add the vanilla and flax seed mixture. 
  6. Add the wet ingredients to the bowl with the dry ingredients.
  7. Drain the raisins, and add to cookie batter. Mix well.
  8. Using a cookie scoop, lay out the cookies  on cookie sheet, leaving 1” between cookies.
  9. Bake at 350’ for 7 minutes, turn cookie sheet and bake another 5 minutes.
  10. Remove from oven and let cool before transferring.

iEat Green - Beverly Naidus– Artist - Institute for Social Ecology

September 3rd, 2020

Beverly Naidus’s art life has straddled the socially engaged margins of the art world, as well as collaborative, activist and community-based art projects located outside the art world. Much of her work deals with ecological and social issues that have adversely affected her and those around her. Remediation of traumas, both collective and personal, and reconstructive visions, are key concepts that guide her work. Explicitly soliciting stories and images from the community in her provocative installations became part of her creative process early on, and more recently, collaborating with others to strategize and address the challenges guides her work. Her primary forms are audience-participatory installations, photo/text projects, artist’s books, and multi-media interventions; venues include city streets, alternative spaces, university galleries and major museums. Her work has been written about in many books and journals, received many grants, and developed an international audience. After productive chapters in New York City, Los Angeles, Minnesota, and western Massachusetts, she has made a home in the Pacific Northwest since 2003. For the past 17 years, she shaped an innovative, studio arts curriculum in art for social change and healing for the University of Washington, Tacoma, and now as an emerita professor, Naidus will be teaching independently and co-direct an arts program focused on climate and racial justice with the non-profit, SEEDS (Social Ecology Education and Demonstration School).

iEat Green with Bhavani
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