iEat Green - Guest Laura-Anne Minkoff-Zern –The New American Farmer: Immigration, Race, and the Struggle for Sustainability

May 28th, 2020

Laura-Anne Minkoff-Zern is an Associate Professor of Food Studies and an affiliated
faculty member in the Departments of Geography and Women’s and Gender Studies
at Syracuse University. Dr. Minkoff-Zern’s research and teaching broadly explores the
interactions between food and racial justice, labor movements, and transnational
environmental and agricultural policy. This focus builds on her extensive experience
with agricultural biodiversity projects abroad, combined with work on immigrant
health issues domestically. 
In her book, The New American Farmer: Immigration, Race, and the Struggle for
Sustainability (MIT Press, 2019), she explores the experiences of Latino/a immigrant
farmers as they transition from farmworkers to farm owners, offering a new
perspective on racial inequity and sustainable farming. Dr. Minkoff-Zern argues that
immigrant farmers, with their knowledge and experience of alternative farming
practices, are—despite a range of challenges—actively and substantially contributing
to the movement for an ecological and sustainable food system. She has also
published in journals such as Geoforum, The Journal of Peasant Studies, Food, Culture,
and Society, Antipode, Agriculture and Human Values, and Renewable Agriculture and
Food Systems, among others. She earned a Ph.D. in Geography from the University of
California, Berkeley.

iEat Green - Guest John Ikerd -Author- Revolution of the Middle: and the Pursuit of Happiness

May 14th, 2020

 John Ikerd, Professor Emeritus of Agricultural Economics, University of Missouri, Columbia. 


John was raised on a small dairy farm in southwest Missouri and received his BS, MS, and Ph.D. degrees in agricultural economics from the University of Missouri. He worked in private industry for a time and spent thirty years in various professorial positions at North Carolina State University, Oklahoma State University, University of Georgia, and the University of Missouri before retiring in early 2000. 


Since retiring, he spends most of his time writing and speaking on issues related to sustainability with an emphasis on economics and agriculture. He is author of six books which are available through via


In 2014, Ikerd was commission by the Food and Agricultural Organization of the United Nations to write the regional report, “Family Farms of North America,” in recognition for the International Year of the Family Farming. He currently resides with his wife, Ellen, in Fairfield, IA. More complete background information and a wide selection of writings are available at  or

iEat Green - Guest Steven McFadden -Author- Deep Agroecology: Farms, Food, and Our Future

May 12th, 2020

Independent journalist Steven McFadden has been writing about the Earth, farms, and food for decades. With Trauger Groh, he is coauthor of the first two books on Community Supported Agriculture (CSA): Farms of Tomorrow: Community Supported Farms, Farm Supported Communities (1990) and Farms of Tomorrow Revisited (1998). 

He’s also the author of The Call of the Land: An Agrarian Primer for the 21st Century and Awakening Community Intelligence: CSA Farms as 21st Century Cornerstones.

He is the author of a contemporary epic, nonfiction saga of North America that is freely available online: Odyssey of the 8th Fire ( It tells a true story arising from the deepest roots of our land but taking place in the present and the future. In it, circles upon circles, elders of the Americas make a generous giveaway of the teachings they carry.

In the early 1990s, Steven served as director of The Wisdom Conservancy at Merriam Hill Education Center in Greenville, New Hampshire, and as the national coordinator for the annual 1993 Earth Day Celebration. In partnership with the Seventh Generation Fund, Steven helped develop the curriculum and launch the nationwide Council Circles program for community gatherings.

His newest book is Deep Agroecology: Farms, Food, and Our Future

His nonfiction books also include; Profiles in Wisdom: Native Elders Speak About the Earth; Teach Us to Number Our Days; Legend of the Rainbow Warriors; A Primer for Pilgrims; Native Knowings; Tales of the Whirling Rainbow; Classical Considerations

His websites:


Vegan Ziti Siciliano with Cashew Ricotta

Preheat oven to 375°

Cashew Ricotta Filling

3 cup cashews, soaked for 2 hours or more

3 cups filtered water

2 Tbs. Nutritional yeast

¼ t. minced garlic

½ t. salt and ¼ t. pepper


Fried Eggplant

1 large Italian Eggplant

2 Tbs. flax seed

2 Tbs. water

¼ cup milk alternative

1 cup Bread crumbs (reg. or GF)

1 Tbs. nutritional yeast

1 Tbs. dried oregano

1 Tbs. dried Basil

¼ t. garlic powder

¼ t. salt

1/8 t. black pepper

Olive oil



1- 32 oz. Jar  Organic Marinara Sauce 

2 Tbs. minced garlic

1 t. dried oregano

1 t. dried basil

1- 28 oz. can diced fire roasted tomatoes

1 onion

1 yellow or orange organic pepper 

½ cup white wine

olive oil

¼ cup chopped parsley


1 box org. Penne (Whole Wheat, Brown Rice or Quinoa Pasta)

¼ cup chopped parsley for garnish

½ lb. Miyoko’s Cashew Mozzarella cheese, grated


For Sauce- In heavy saucepan, sauté onions and garlic in olive oil. When onions are soft, add peppers, and sauté for another 5 minutes.  Add ½ cup white wine, and cook down for 5 minutes. Add the marinara sauce, can of diced tomatoes, oregano, basil and ¼ cup chopped parsley. Let cook for 10 minutes.


For Cashew Ricotta

Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, garlic, salt and pepper. Pulse until smooth. Scrape down sides and pulse again. Taste and adjust S & P.


For Pasta-

Cook al dente according to directions. Set aside.

For Eggplant- 

Cut off the ends, and partially peel the eggplant. Slice the eggplant into ¼” thick slices, In pie plate or shallow dish, make a mixture of the flax seed and water. Add in the milk alternative, and mix well. In another pie pan or shallow dish, combine the bread crumbs with nutritional yeast and spices, and S & P. Dip both sides of the eggplant slices first into the flax seed mixture and then into the bread crumb mixture. Cover bottom of cast iron pan or heavy skillet with olive oil. Heat oil until it shimmers. Sauté the eggplant slices on medium heat, until golden brown on one side. Turn over and repeat. Drizzle more oil slowly around sides as needed. (Option- You can choose to bake the slices in a 375° oven on a cookie sheet lined with parchment and lightly greased, for 10 minutes on each side instead)


Assemble the Ziti

Remove 2 cups of marinara sauce from pot. Cover bottom of casserole pan with 1 cup of sauce. Add the penne to the pot with the remaining sauce and mix well. Add ½ of the penne to the casserole pan. Cover with the fried eggplant slices. Cover with ½ of the cashew ricotta. Add the remaining pasta to the pan. Cover with remaining cashew ricotta, and then the cup of remaining marinara sauce. Cover with tin foil and bake for 20 minutes. Remove from oven, and cover with grated Miyoko’s mozzarella cheese. Return to oven and cook for another 15 minutes, until cheese is melted. Garnish with remaining chopped parsley.

iEat Green - Guest Carrie Weiss

April 30th, 2020

Carrie Weiss is an international culinary professional with a creative flair and passion for food.  She is proficient in Vegan, Raw Vegan, Vegetarian, Kosher, French, Spanish and Middle Eastern cuisines, as well as Italian, Greek, Asian and other global fare. 


Eight years ago, due to personal medical issues, Carrie’s focus switched to Food as Medicine, and has become an expert in clean cuisine and the elimination diet.

This past September, after being diagnosed with type two diabetes, Carrie began following a special protocol to reverse her diabetes and completely changed the way she ate. She is now passionate about combining her culinary skills with her knowledge about “Food as Medicine” and helping other people reverse their own metabolic health issues.


Currently, Carrie is working with an Integrative MD in southern New Jersey at the Chung Institute Center for Metabolic Healing, while co-authoring a book on  metabolic healing. 

Mattar Pannir

Tofu with Peas


To serve 4 to 6


1 cake of organic extra firm tofu- cut into cubes and then fried, laid out on paper towel 

to absorb grease

5 tablespoons ghee or coconut oil

2 Tbs. finely chopped fresh ginger root

1 Tbs. finely chopped garlic

1 cup chopped organic onions

1 teaspoons of salt

1 teaspoons turmeric

¼ teaspoon cumin

¼ teaspoon ground coriander

1 tablespoon garam masala

2 cans organic diced tomatoes

1 ½ cups fresh or 1 ten-ounce package frozen organic peas, thoroughly defrosted

1 teaspoon organic sugar (optional)

3 tablespoons finely chopped fresh coriander (cilantro)


Add the ginger and garlic to the ghee in skillet and stir constantly, fry for 30 seconds. Add the onions and salt and continue to fry for 7 to 8 minutes, or until the onions are soft and golden brown. Watch carefully for any signs of burning and regulate the heat accordingly. Add the tumeric, coriander, and cumin. (and sugar if desired) Cook for a few minutes and then add the tomatoes and peas. Let simmer for 10 minutes. Add the fresh cilantro and turn off the heat.

Saffron Rice


2 cups organic basmati rice (white or brown)

1 teaspoon saffron threads

4 cups boiling water

6 tablespoons ghee, butter or olive oil

1- 2” inch piece stick cinnamon

4 whole cloves

1 cup finely chopped onions

1 tablespoon crumbled jaggery, or substitute brown sugar combined with dark molasses                                                                                                           

1 ½  teaspoons salt

The seeds of 3 cardamom pods or ¼ teaspoon ground cardamom 


Wash rice in water until it runs absolutely clear. Then drain. 

Place saffron into a small bowl, and pour in 1 cup of boiling water, and soak for 10 min.

In a 3 to 4 quart casserole with a tightly fitting lid, heat the ghee (butter or olive oil) over moderate heat until a drop of water flicks.

Add cinnamon stick, cloves and onions and stir.

Add rice and stir for 5 min until liquid is evaporated

Add 3 more cups of boiling water, the jaggery, salt, and cardamom seeds, and bring to a boil over high heat. Add the saffron and its soaking water, stir gently, then reduce the heat to the lowest possible point. Cover tightly and cook for 25 minutes or until ready. Do not lift the lid until finished. Fluff with fork and remove the cloves, pods and cinnamon stick. Serve immediately.


iEat Green - Veducated! An Educator’s Guide for Vegan-Inclusive Teaching

April 23rd, 2020

Laura Chepner is a teacher, environmentalist, and vegan-inclusion educational consultant from the United Kingdom. She is the author of the new book, Veducated! An Educator's Guide for Vegan-Inclusive Teaching.

Laura graduated from Manchester Metropolitan University in 2009 with a BA in Primary Education and specialization in Global Citizenship and the Humanities. Upon recognizing a gap in vegan inclusion and education, both in her capacity as a teacher and as the mother of a vegan student (Lois, now 6), Chepner formed the United Kingdom's first non-profit, vegan, school consultancy company "Primary Veducation" in 2017. She frequently presents to school staff and parents at events supporting vegan-inclusion, and has successfully campaigned for plant-based options on both private and public-sector menus.


Mushroom and Pea Carbonara with Cashew Mascarpone

1 Ib. Organic Pasta

soaked in 1-1/2 cups hot water

3 stalks celery, diced fine

2 carrots

1 org. pepper, seeds removed, diced- orange or red

1 onion, chopped

8 cups oyster mushrooms

1 cup fresh or frozen peas

3 Tbs. tomato paste

¼ cup extra virgin olive oil

1 cup vegetable broth

½ cup cashews, soaked for 2 hours

½ cup red wine

2 teaspoons dried oregano

1 t. dried basil

½ t. dried thyme

2 Tbs. minced garlic

½  t. red pepper flakes (optional)

3 Tbs. chopped fresh Italian parsley

1-1/2 teaspoons salt

1 teaspoon pepper

Coat bottom of cast iron pan with olive oil. Sauté onions, carrots, celery for a few minutes, then add garlic and cook for 5 minutes. Cut the mushrooms into strips. Add the mushrooms, and cook for 10 minutes, until well done.  Add the peppers, the dried herbs, and the tomato paste and cook for 5 minutes.  De-glaze the pan with the red wine and vegetable broth, and let the mixture cook down for about 10 minutes, until the liquid is reduced by half. 

In a mini food processor, mix the drained cashews with ½ cup of fresh water. Pulse until completely smooth, scraping down sides of processor to incorporate all of the cashews. Add cashew mixture to the sauce. Taste and adjust salt, pepper and add the parsley. 

Meanwhile, cook pasta according to directions in salted water, (al dente). Time it, so that the pasta just comes out of the water, when you are ready to mix it with the sauce. Reserve some of the pasta water to add to the Carbonara sauce if it needs to be thinned out. Garnish with parsley.

iEat Green - Dr. Heidi Hutner, - , Director and Producer- ACCIDENTS CAN HAPPEN: VOICES OF WOMEN AND NUCLEAR DISASTERS,

April 16th, 2020

Dr. Heidi Hutner, Director and Producer, is a professor of Sustainability and English at Stony Brook University, and a scholar of nuclear and environmental history and ecofeminism. She is the winner of Sierra Club Long Island's 2015 Environmentalist of the Year Award. At Stony Brook University, she teaches courses on the environmental literature, history, and film. She chaired the Sustainability Studies Program for six years and was Associate Dean in the School of Marine and Atmospheric Science. Hutner publishes widely as a writer and journalist on nuclear, environmental and gender issues. She regularly gives public and keynote talks at universities and conferences on environmental studies and ecofeminism. Her current book project, ACCIDENTS CAN HAPPEN: VOICES OF WOMEN AND NUCLEAR DISASTERS, will accompany the documentary and forms the basis of the film series. Hutner's many books, book chapters, and essays have been published by Oxford University Press, University of Virginia Press, Palgrave Press, Rowman and Littlefield Press, Broadview Press, among others. As a journalist, she writes for the New York Times, Ms. Magazine, Public Radio InternationalDAME, Spirituality and HealthMom's Clean Air ForceYes!, Tikkun, and more. Hutner produces the popular web video show, Coffee with Hx2, in which she interviews world experts, Nobel Peace Prize winners, McArthur Genius Fellows, and other luminaries on sustainability and environmental issues. She recently appeared on the NBC News Think episode, “Clean Water is a Human Right” and gave a Tedx on "Eco-Grief and Ecofeminism."  Hutner was the associate producer of the off-Broadway climate-change musical, Endangered. For more about Heidi Hutner (and full list of her projects/publications), see her website:


Kale and Napa Cabbage Salad with Carrots and Cranberries, served with a Japanese Dressing


6 cups kale leaves, chopped 

12 cups Napa Cabbage leaves, cut into thin slivers

2 cups grated carrots, about 6 large carrots

2 cup dried cranberries

3 Tbs. Olive oil

¼ t. salt


Japanese Dressing

1 stalk celery

1 Onion

Juice of ½ lemon

Juice of ½ orange

1“ piece of ginger

white pepper (touch)

½ cup. Brown Rice Vinegar

½ cup tamari

1 ¼ cup canola oil

4 Tbs Ketchup



  1. Rinse and dry kale greens, chop or tear it up and place it in a roomy bowl. 
  2. Toss the kale with 3 Tbs. olive oil and ¼ t. salt, and massage the kale leaves between your fingers for 5 minutes, until the fibers break down and the kale gets soft.
  3. Add the cabbage, carrots and cranberries
  4. Using a blender, make the Japanese Salad Dressing 
  5. Toss salad with dressing and serve

iEat Green - Mitch Gruber- Chief Strategy Officer at Foodlink

April 10th, 2020

Mitch Gruber is a member of the Rochester City Council and the Chief Strategy Officer for Foodlink. Foodlink is the regional food bank of the Finger Lakes Region, who’s mission is to end hunger and build healthier communities through the power of food. Mitch is also a historian of urban food systems, and all of his work aims to build healthier, more equitable food systems.


iEat Green - Patty Gentry- Early Girl Farm -04.02.20

April 2nd, 2020

Patty Gentry is a professional cook and farmer. As a cook, she had a rich and rewarding experience working under the tutelage of Anne Rosenzweig of Acadia and The Lobster Club in NYC, and Lidia Shire of Biba in Boston. She partnered with Gary and Isabel MacGurn to open The Hampton Chutney Company in Soho, NY and has had the good fortune to work with Ben Schneider and Sohui Kim at the Good Fork in Red Hook, Brooklyn. Before trading in her apron for a hoe six years ago, she was lucky enough to spend four years in the kitchen at the Ross School in East Hampton.

Early Girl Farm was started to bring highly diversified, lovingly raised produce, to hard working chefs.


Gluten-Free, Vegan, Chocolate Chip-Pecan 

Lace Cookies

Preheat oven to 350*



1 cup coconut oil

1  cup organic brown sugar

1  cup organic white sugar

1 Tbs. apple Cider Vinegar

1 Tbs. ground flax seed

1 tablespoon vanilla

½ cup organic apple sauce

2 cups gluten-free, vegan flour mix

1 cup organic gluten-free oats, 

1  t. salt

1  t. baking soda

1  t. baking powder

1 t. cinnamon

1- 10 oz. bag vegan choc chips

1 cup pecans, roughly chopped


  • Pulse and Cream coconut oil, brown sugar and white sugar in food processor for 5 minutes. . 
  • In separate small bowl, mix the flax seeds with the 1 Tbs. of apple cider vinegar. Mix and let sit for 5 minutes
  • Add apple sauce and vanilla to the flax seed mixture and then add it to the food processor and pulse. 
  • In separate bowl, mix dry ingredients together. 
  • Add the wet mixture from the food processor to the dry ingredients, and mix well.
  • When thoroughly mixed, add the choc chips and pecans
  • Drop cookies onto cookie sheet lined with parchment paper. Bake for 7-8 minutes. Turn pan halfway thru if your oven is hotter in the back.
  • The cookies will spread out and become very lacey and thin. 
  • Let cool before transferring to cookie platter.


iEat Green -Will Tuttle-Author- “World Peace Diet”

March 30th, 2020

Dr. Will Tuttle’s writings, presentations, and  music focus on compassion, creativity, intuition, and the intersection of social justice, animal liberation, and environmental, health, spiritual, and peace issues. A visionary speaker, educator, author, and musician, he’s a former Zen monk with a Ph.D. from U.C., Berkeley, and a vegan since 1980. He is the editor of Circles of Compassion  and Buddhism and Veganism, author of Your Inner Islands, and other books, and recipient of the Courage of Conscience Award and the Empty Cages Prize. He has appeared in many radio, television, print, and online interviews, as well as documentary films, including Cowspiracy; Prayer for Compassion; HOPE: What You Eat Matters; Vegan: Everyday Stories; and Animals and the Buddha.


The World Peace Diet offers an expanded understanding of our culture and our health. It has been called one of the most important books of the 21st century: the foundation of a new society honoring the interconnectedness of life. The World Peace Diet is one of the first books to make explicit the hidden connections between our culture, our food, and the source of our broad range of problems—and the way to a positive transformation in our individual and collective lives.

Sautéed Broccoli with Cherry Tomatoes and Cannelloni Beans in Garlic and Oil 

over Penne


1 package of W.W. penne- cooked in salted water, al dente, (reserve water)

1 onion, diced

2 heads of broccoli , cut into florets

1 pint Cherry Tomatoes, cut in half

½ cup olive oil

¼ white wine

3 Tbs minced garlic cloves

1 can Cannelloni Beans

1 t. oregano

1 t. basil

Salt and pepper to taste (red pepper flakes optional)

¼ cup chopped parsley



  1. In large pan or wok, sauté onions in olive oil with half of the garlic, until translucent. 
  2. Add the broccoli and remaining garlic and cook until the broccoli starts to soften.
  3. Add the cherry tomatoes, beans, white wine and seasonings.
  4. Let cook down for 5-10 minutes until the cherry tomatoes are soft and the beans are hot.
  5. Add the pasta into the wok, with ¼ cup of the pasta cooking water.
  6. Mix well, taste, and adjust seasonings to your liking.
  7. Garnish with the fresh parsley

iEat Green -Philip-Ackerman-Leist Author- A Precautionary Tale, Rebuilding the Foodshed- 03.19.20

March 19th, 2020

Philip is a farmer, author, and educator with decades of experience and expertise in founding and in leading sustainable agriculture and food systems programs for undergraduate and graduate students.

As an educator, Philip is intrigued by innovative approaches in helping students and communities develop more complex understandings of sustainable agriculture, food systems, and social change. Having founded a 23 acre organic college farm and also the first online graduate program in food systems in the US, he is an advocate of hands-on experiential education and the best of what online education can offer — and revels in the tension between those two radically different approaches. As a farmer, he is particularly interested in grass-based agriculture and livestock conservation. As an author, he is driven by digging into cutting edge issues and revealing the complexities of their lessons for a broad audience.


Philip is the author of A Precautionary Tale, Rebuilding the Foodshed, and UpTunket Road, published by Chelsea Green Publishing. Most recently, he has served as Professor of Sustainable Agriculture & Food Systems and Sustainable Food Solutions Initiative Director at Green Mountain College, where he was instrumental to that college’s sustainability initiatives.

Philip teaches in and leads Sterling’s continuing education program, The School of the New American Farmstead, with its leading-edge short courses that inspire lifelong environmental stewardship for residential and non-residential adult students of all ages.

He and his wife Erin live in Pawlett, Vermont on UpTunket Farm, where they manage a grass-based herd of approximately 30-60 rare breed cattle, American Milking Devons.

iEat Green with Bhavani
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