Episodes
Thursday Mar 28, 2019
iEat Green - Jay Feldman Executive Director of Beyond Pesticides
Thursday Mar 28, 2019
Thursday Mar 28, 2019
Jay Feldman, executive director of Beyond Pesticides, is a co-founder of the organization and has served as its director since 1981. Jay dedicated himself to finding solutions to pesticide problems after working with farmworkers and small farmers through an EPA grant in 1978 to the organization Rural America (1977-1981). Since that time, Jay has helped to build Beyond Pesticides' capacity to assist local groups and impact national pesticide policy. He has tracked specific chemical effects, regulatory actions, and pesticide law. In September 2009, U.S. Department of Agriculture Secretary Tom Vilsack appointed Jay to the National Organic Standards Board (NOSB), where he completed a 5 year term in January 2015.
Field Roast, Kimchi and Spiced Sauerkraut with Avocado and Tomatoes on Baguette
For a quick, satisfying lunch, try making one of these sandwiches!
Makes 2 Sandwiches
½ package Field Roast MeatLoaf or Seitan
organic olive oil
tamari (to taste)
½ cup Organic Sauerkraut
½ cup Organic Kimchi
1 Tbs. Spiced Chili Peppers
2 Tbs. sliced Pepperoncinis
1 Avocado
4 small, ripe tomatoes
Sliced Pickles
Whole Wheat Sourdough Baguette
Stoneground Mustard
Vegan Mayo
Slice Field Roast meatloaf very thin. Sauté in oil until crisp on one side. Turn over and continue cooking on other side until crispy. When finished, sprinkle with tamari in the hot pan and allow it to sizzle and coat the slices. Depending on the size of your pan, you may need to do it in two rounds. Remove slices from pan and lay out on paper towel to absorb the oil. Wipe out pan with paper towel. Heat the sauerkraut, kimchi, pepperoncinis and spiced chili peppers in the same pan until warm.
Prepare the sandwiches on warmed baguette. Spread vegan mayo and mustard on both sides of bread. Start by layering the slices of Field Roast, then the tomatoes, the avocado, the sauerkraut mixture, and top with pickles. Cut the sandwiches in half, and serve with a little salad on the side.