My guest this week is Nancy Romer, the Founder and Chair of the Board for the Brooklyn Food Coalition, and Professor of Psychology at Brooklyn College. This year, Nancy has been on sabbatical, and has been traveling theBrooklyn-Food-Coalition world, looking at sustainable models of food sovereignty. I am very excited to have her on my show, to discuss her last trip to Guatemala, and her upcoming trip to India. I hope you can join us for this very exciting discussion.

Tuscan Fall Stew

1 onion 1 Tbs minced garlic 4 carrots, chunked 2 celery, chopped 1 orange pepper 6 baby eggplant 2 cups sliced mushrooms 2 med potatoes, cubed 1 can organic chickpeas 1/2 cup white wine 2 plus cups chopped tomatoes 1/4 t. marjoram 1/4 t. thyme 1/4 cup fresh chopped basil 1 Bay leaf 2 t. salt 1/2 t. pepper Olive oil

Cover the bottom of a heavy stock pot with olive oil. Saute the onion until translucent. Add the carrots, garlic and baby eggplant, and continue cooking, until the eggplant gets soft. You may need to add more olive oil, because the eggplant absorbs so much. (If you prefer, you can pre-roast the eggplant in the oven, to reduce the amount of oil needed.)

Add the celery, peppers, mushrooms, chickpeas and potatoes and cook for another 5 minutes. Add the remaining ingredients, and let simmer for 30 minutes, stirring occasionally, making sure it is not sticking at the bottom.