Episodes
Friday Apr 30, 2021
iEat Green - 04.29.21 - Katie Martin
Friday Apr 30, 2021
Friday Apr 30, 2021
Katie Martin is the Executive Director of the Foodshare Institute For Hunger Research & Solutions. She has over 20 years of experience developing and evaluating creative solutions to hunger. Katie’s work focuses on the connection between hunger and health, and identifying the root causes of food insecurity.
Katie has a long track record of building collaborations with local and national anti-hunger organizations. She led the team performing the first rigorous evaluation of a food pantry program in Hartford, CT. Katie used what she learned from that project and has collaborated with Foodshare and Urban Alliance to create the “More Than Food” framework. The goal of the framework is to build capacity within food pantries to address the underlying causes of hunger. Several food pantries nationwide are replicating the framework. Katie also helped develop a new stoplight nutrition system called SWAP (Supporting Wellness at Pantries) to promote healthy food in food banks and food pantries.
Katie is recognized as a national leader on food security issues, and has presented her research at dozens of regional and national conferences. She earned a B.A. in Political Science from Indiana University, and a M.S. and Ph.D. in Nutritional Science & Policy from Tufts University.
Tuscan Pasta with White Beans
1 lb. pasta of your choice (Whole Wheat, Gluten Free, or Brown Rice)
1 bunch rainbow chard, chopped
1 bunch broccoli, cut into bite sized florets
2 shallots, peeled, sliced and separated into ringlets
Olive oil
1 can Cannellini beans, drained
1 bunch sage, chopped
1 t. oregano
1 onion, chopped (optional)
2 Tbs + 1 teaspoon chopped garlic
5 whole garlic cloves
2 cups cherry tomatoes, sliced in half
1/3 cup white wine
¼ cup fresh Italian parsley, chopped
Salt and pepper to taste
Red pepper flakes (optional)
Cook pasta according to directions, al dente.
Meanwhile, cover bottom of large wok with olive oil. Add broccoli and swiss chard with 1
tablespoon chopped garlic. Cook for 5 minutes. Add white wine and cook for 2 more
minutes. Remove greens from wok. Add more oil to bottom of wok. Add onions and
whole garlic cloves. When translucent, add beans along with 1 tablespoon of chopped
garlic and half of the chopped sage. Cook for 3 more minutes. Remove from wok and
add to greens. Add more olive oil to wok and add cherry tomatoes and 1 teaspoon
chopped garlic. After a few minutes, return all vegetables to wok. Add 1 teaspoon
oregano and salt and pepper to taste. Toss vegetables together to allow flavors to mix.
Add Red Pepper flakes, if desired.
In separate small saucepan, fry shallot rings to a golden brown. Remove with slotted
spoon and place on paper towel to absorb oil. Then fry remaining sage leaves until
crisp. Remove with slotted spoon and place on paper towel to absorb oil.
Add pasta to the wok and toss. Place on platter. Garnish with crispy shallots and sage.
Serve immediately.
Thursday Apr 22, 2021
iEat Green - 04.22.21 - Nicholas Freudenberg
Thursday Apr 22, 2021
Thursday Apr 22, 2021
Nicholas Freudenberg is Distinguished Professor of Public Health
at the City University f New York Graduate School of Public Health
and Health Policy where he also directs the CUNY Urban Food
Policy Institute. His most recent book is At What Cost Modern
Capitalism and the Future of Health (Oxford University Press,
2021.
Beet and Walnut Salad
• 2 medium-size beets about 1 lb total
• 1 1/2 cups walnut halves
• 2-3 cloves garlic minced
• 1 tablespoon pomegranate vinegar
• 1 t. lemon juice
• ½ cup packed cilantro leaves
• ½ cup packed parsley leaves
• 1 t. salt
• 1/2 teaspoon ground coriander
• 1/2 t. Khmeli Suneli Spice Mix (available online & spice stores)
• freshly ground black pepper to taste
• pomegranate seeds for garnish
Instructions
Cook the beets, either roasting or boiling, until tender. about 45 minutes.
Let beets cool down for 15 min.
Meanwhile, in a food possessor, pulse the cilantro, parsley, walnuts, and garlic. Set aside.
When the beets are cool enough to handle peel and grate them.
Mix the grated beets with the walnut paste. Season to taste with the vinegar, lemon juice and spices.
Refrigerate the Salad for at least an hour before serving.
Garnish with pomegranate seeds and fresh cilantro
______________________________________________________
Thursday Apr 15, 2021
iEat Green - 04.15.21 - Melissa K. Nelson
Thursday Apr 15, 2021
Thursday Apr 15, 2021
Melissa K. Nelson (Turtle Mountain Chippewa) is an ecologist,
media-maker and scholar-activist. She is a professor of
Indigenous Sustainability in the School of Sustainability at
Arizona State University (ASU). Before joining ASU, she served
as a professor of American Indian Studies at San Francisco
State University (2002-2020). She is a transdisciplinary and
community-based scholar dedicated to Indigenous rights and
sustainable lifeways. Nelson advocates for Indigenous Peoples
in in higher education, nonprofits, and philanthropy, and focuses
on food sovereignty and land stewardship. Melissa is president
and long-term leader of The Cultural Conservancy.
Roasted Tofu with Cannellini Beans and Green Olives
6 servings
1-½ clocks of Extra Firm Tofu
3 Tbs. olive oil
1 spanish onion, chopped
1 red onion, chopped
2 cloves garlic, chopped
2- 15.5-oz. cans cannellini (white kidney) beans, rinsed
½ cup Castelvetrano olives, pitted, torn
1 can Fire Roasted tomatoes with chili
(or substitute a regular can of Fire Roasted Tomatoes and optional ¼ t. red pepper flakes)
½ t. salt
¼ t. pepper
1 t. dried oregano
1 Tbs. fresh Tarragon, chopped
1 Tbs. Tomato paste
½ cup white wine
2 scallions, diced
¼ cup chopped Italian parsley
1. Preheat oven to 300°.
2. Cut tofu into slices, ½” thick, then into triangles. Press slices between 2 dish towels to
absorb the water.
3. Line a cookie sheet with parchment paper. Spray lightly with oil. Bake the tofu slices for
10-15 minutes, until they start to get golden brown on the edges.
4. Meanwhile, sauté the onions and garlic in the olive oil. Add the tomato paste, and cook
for a few minutes. Then add the white wine, beans, oregano, tarragon, olives, fire roasted
tomatoesand salt and pepper.
5. Cover bottom of a shallow casserole dish with 1-1/2 cups of the bean mixture. Place the
tofu triangles on top. Cover with remaining bean mixture, scallions. and ¼ cup of
chopped parsley
6. Roast for 20 minutes.
7. Serve with Pasta or Brown Rice and green vegetable
Thursday Apr 08, 2021
iEat Green - 04.08.21 - Roxanne Zimmer
Thursday Apr 08, 2021
Thursday Apr 08, 2021
Roxanne Zimmer, Ph.D., has been spreading the word about best garden
practices for many years. In her Community Horticulture role at Cornell
Cooperative Extension in Suffolk County, Roxanne speaks to school and
community groups about why we should be reducing lawn area, planting natives
and more vegetables. She offers Master Gardener Training and Spring Gardening
School yearly. A recent initiative is the Seed to Supper program which teaches
those in greatest need how to increase their food security.
She has offered a SUNY Stonybrook on global food issues. As part of a Canadian
delegation of farmers, she examined food security in Cuba. She has presented at
national conferences of the American Horticultural Society and the American
Community Garden Association.
When not weeding, Roxanne can be found raising oysters with the Cornell
Marine program.
Vegan Macaroons
Makes 40 macaroons
Ingredients
3 cups coconut
¼ cup oat flour
¼ cup almond flour
1 cup coconut cream
½ cup maple syrup
2 Tbs, softened coconut oil
3 tsp Vanilla extract
1 tsp Almond extract
Directions
1. In a small bowl, combine the coconut cream, coconut oil, maple syrup.
And 2 t. of vanilla.
2. In a separate large bowl, mix the coconut , the almond flour and the
oat flour.
3. Add the wet ingredients to the bowl of dry ingredients. Mix well.
4. Remove half of the mixture into another bowl. Add 1 tsp. almond
extract to one half of the mixture, and 1 teaspoon of vanilla extract to
the other half.
5. Place macaroons on oiled cookie sheet in shape of little peaks. Add
slivered almonds to the top of the almond ones.
6. Bake 8 minutes at 325°, then reduce the heat to 250° and bake
another 8 minutes.
7. You can drizzle melted chocolate onto the vanilla ones, if desired.
Thursday Apr 01, 2021
iEat Green - 04.01.21 - Joshua Sbicca, Justine Lindemann, Antonio Roman
Thursday Apr 01, 2021
Thursday Apr 01, 2021
Joshua Sbicca is Associate Professor of Sociology at Colorado State University. As an educator
and scholar-activist he ties his work to grassroots initiatives to advance food system change and
economic and racial justice. His research and teaching engage with food as a site of economic,
political, and social struggle. His recent work focuses on food systems and cultures and social
movements at intersections of carcerality, gentrification, and racial capitalism. Underlying these
interests is an ongoing engagement with how activists and scholars articulate and practice food
justice and what this means for building broad based social movements. He is the author of Food
Justice Now!: Deepening the Roots of Social Struggle. He is also the co-editor with Alison Hope
Alkon and Yuki Kato of A Recipe for Gentrification: Food, Power, and Resistance in the City.
Justine Lindemann (PhD, 2019, Cornell University) is an Assistant Professor of Community
Development and Resilience in Penn State University's College of Agricultural Sciences. She has
several years of experience working on issues around community and economic development
both domestically and internationally. Her teaching focuses on methods, theories, and practices
of community development with a particular focus on civic engagement and anti-racist praxis.
She also has a faculty Extension appointment that guides an applied research and programming
agenda on issues related to urban food systems, equity in the food system, and urban community
resilience more broadly. Prior to coming to Penn State, Justine spent several years researching
experiences and politics of vacant land reuse and urban agriculture among Black gardeners and
farmers in Cleveland, Ohio. Recent publications center questions of urban land, competing
epistemologies of land value, and the contours of a Black agrarian imaginary related to self-
determination in food across history and geographies.
Antonio Roman-Alcalá is an educator, researcher, writer, and organizer based in San Francisco,
California who has worked for just sustainable food systems for over 15 years. Antonio co-founded
San Francisco’s Alemany Farm, the San Francisco Urban Agriculture Alliance, and the California
Food Policy Council, and his 2010 documentary film, In Search of Good Food, can be viewed free
online. He holds a BA from UC Berkeley, and is a PhD candidate at the International Institute of
Social Studies (ISS) in The Hague. Currently, Antonio teaches at UC Santa Cruz and with
the Urban Permaculture Institute, maintains the blogantidogmatist.com, conducts research on
agroecology, social movements, and social change, and co-facilitates the scholar
formation Agroecology Research-Action Collective (ARC). He also participates in and supports a
variety of social movement projects, including urban farms, tenant councils, rural agroecology
education collaboratives, and the US Food Sovereignty Alliance.
Stuffed Savoy Cabbage
Pre-heat oven to 375 degrees.
Filling
1 onion, chopped
1 celery Sauce
1 pepper, diced (Asst. colors) 1- 14oz. can Eden crushed tomatoes
1 zucchini, large dice 3- 14 oz. cans organic diced tomatoes
1 long Japanese eggplant 3 onions, cut in crescent moons, halved
2 yellow squash, large dice ¼ cup agave
1-2 carrots, small dice ½ cup raisins
3 Portobello mushrooms, large dice ½ cup water
1 small head of broccoli, cut into florets ¼ cup red wine vinegar
2 t. salt 1 ½ t. salt
2 Tbs. dill, chopped 4 Tbs. pine nuts
2 t. thyme, chopped 2 t. cinnamon
½ t. pepper
2 cups cooked French lentils 1 Large head of Cabbage or 3 small
2 cups cooked brown rice
2 Tbs. Tamari
¼ cup red wine
For the sauce;
Cook the onions in olive oil over medium heat, until translucent. Add the pine nuts and cook until they are
golden, then add the cinnamon, and cook for 1 minute more. Add remaining ingredients, bring to a boil, then
reduce the heat to simmer and cook for 30 minutes, stirring constantly.
For the Cabbage;
Cut out the core of the cabbage. Bring a large pot of water to a boil. Immerse the cabbage in the water for 10
minutes, then remove. Separate the larger, outer leaves for filling.
For the Filling;
In a wok, sauté the onion in olive oil until translucent. Add the celery and carrots and cook for a few more
minutes. Add the eggplant, and cook until soft. Add a tablespoon or 2 of water if it’s sticking to the wok. Add
the mushrooms, and cook down until they soften. Add the red wine and tamari. Add the zucchini, yellow
squash, pepper, and broccoli and cook for 5-10 minutes, until all the vegetables are soft. Add the herbs, S & P,
lentils and rice. Mix thoroughly. Taste. Add more tamari, salt & pepper if desired
Stuff the Cabbage;
Spray the bottom of a casserole pan with oil. Cover the bottom with a thin coating of the sauce. On a large
work surface, lay out 1 large leaf, or 2-3 smaller leaves, and place a spoonful of the filling in the middle. Fold in
the sides of the leaf, and then, starting in the front, roll up the cabbage. Place, seam side down in the casserole
pan. Continue until you have all of the leaves rolled up, and you fill the pan. Cover with cabbage rolls with a
generous amount of sauce, and then cover with tin foil. Bake in oven for 40 minutes.