iEat Green - Guest Jeffrey Smith Executive Director, Institute for Responsible Technology

January 20th, 2020

Jeffrey Smith was named the 2017 “Person of the Year” by Masters of Health Magazine. For more than two decades, his research has exposed how biotech companies mislead policy makers and the public, and put the health of society and environment at risk. Mr. Smith’s feature-length documentary Genetic Roulette — The Gamble of Our Lives was awarded the 2012 Movie of the Year (Solari Report) and the Transformational Film of the Year (AwareGuide). Seen by millions world-wide, the film links genetically engineered food to toxic and allergic reactions, infertility, digestive disorders, and numerous other problems that have been on the rise in the US population since genetically modified organisms (GMOs) were introduced.

His books include: Seeds of Deception, the world’s bestseller on GMOs; and Genetic Roulette: The Documented Health Risks of Genetically Engineered Foods. They expertly demonstrate why the safety assessments by the FDA and regulators worldwide are based on outdated science and false assumptions, and why genetically engineered foods must urgently become our top food safety priority.

Mr. Smith has lectured in 45 countries, counseled leaders from every continent, and has been quoted by thousands of news outlets including: The New York Times, Washington Post, The Times (London), Associated Press, Reuters, LA Times, and Time Magazine. He regularly appears on influential radio and television programs, including the BBC, NPR, Fox News, Democracy Now, The Doctors, and the Dr. Oz Show.

He is the founding executive director of The Institute for Responsible Technology (IRT), a leading source of GMO health risk information for consumers, policy makers, and healthcare professionals. IRT’s educational programs are driving the tipping point of consumer rejection against GMOs, which is already starting to push genetically engineered ingredients out of the market in the US.

Mr. Smith resides in California, as well as Iowa— surrounded by genetically modified soybeans and corn.

iEat Green - Guest Sara Porter, VP of External Affairs Healthy Schools Campaign

January 9th, 2020

Sara is the Vice President of External Affairs for HSC. She has a kind of a unique position and gets to do a lot of different stuff. She manages relationships with corporate partners and their partnering non-profit and government organizations. On some of the projects, Sara does more management, like with their green cleaning and food service guides. But with Cooking up Change, she plans events and contests with Healthy Schools Campaign’s partners; by building and maintaining relationships with teachers and students, and hosts their national events. That’s totally different from green cleaning, but the common thread is building relationships and working with partners outside of Chicago to make these programs work.

Roasted Butternut Squash 

  • 1 butternut squash – washed and peeled. 
  • 1 tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt
  • ½  tsp. chopped garlic



  1. Cut the long neck of squash into circles. Remove the seeds from the bulbous part and cut into wedges.


  1. Combine squash, garlic, salt and extra-virgin olive oil in bowl 


  1. Lay out on cookie sheet, lined with parchment paper, in one even layer. Roast at 450 degrees for approximately 15 minutes, turning over half way through, to prevent burning. 


  1. Cook until lightly colored and tender.

iEat Green - Guest MICHAEL AMENDOLA- Village Wine Merchant

December 19th, 2019

MICHAEL AMENDOLA, Co-Owner and Wine Director of The Village Wine Merchant in Sea Cliff, has 17 years of experience in the industry— buying, selling, exploring, writing, and teaching about wine and spirits. Since 2014 The Village Wine Merchant has brought a carefully curated collection of quality wines and spirits to the North Shore with a focus on small production artisanal wines, many produced with organic and biodynamic methods. Michael is well known for his knowledgeable and unpretentious manner in leading wine events

iEat Green - Guest Ryan Rising and Alexa Levy

December 12th, 2019

Ryan Rising is a community organizer, facilitator, and permaculture educator based out of the San Francisco Bay Area and co-founder of the Permaculture Action Network.

After a decade of local organizing around direct action, food justice, ecological design, and community living, Ryan organized the Permaculture Action Tour with music producer The Polish Ambassador in the Fall of 2014. Ryan has since co-organized over 93 Permaculture Action Days throughout 26 US states, bringing hundreds of people together at a time, to take hands-on action building greenhouses, rainwater catchment systems, perennial food gardens, and regenerative systems at more than 100 different community spaces including public food forests, urban farms, and indigenous food sovereignty projects.

Ryan co-founded the Gill Tract Community Farm, which produces tons of organic food annually that is distributed for free around the Bay Area, and the Omni Commons, an urban commons and community center in Oakland, CA. Ryan also co-facilitates the Democratic Grantmaking Process of the Thriving Resilient Communities Collaboratory, organizes with the NonProfit Democracy Network, consults for Ecosystem Restoration Camps, works on a regenerative land trust, and teaches courses and trainings on social permaculture, community organizing, and facilitation.


Alexa Levy is an educator, public school teacher, permaculturist, organizer, and artist.

In various positions, she has dedicated her life to working with underprivileged youth as a facilitator of learning, offering them tools to becoming their best self. She started a Permaculture & Restorative Justice program at Claremont Middle School in Oakland, where together she and her students learn about growing food, art, creating regenerative systems, current events, and social justice, all while practicing restorative justice. Alexa has been exploring alternative avenues of education in search of piecing together an “Educational Utopia” where justice and compassion are at the forefront.

Alexa has taught in over seventy public schools, knowing thousands of children by name in New York City and Oakland, California. 

Alexa is part of the California BioRegional Crew and serves as one of its “double links” into the Core Crew. Alexa is also part of the Media Working Group and Fundraising Working Group. She especially loves organizing Permaculture Action Days, facilitating youth workshops, and offering workshops in Permaculture Action Hubs at festivals.  

Apple Cobbler
(no nuts)

Preheat oven to 425*
To make a large pie or oblong casserole dish
For 10-12 people
Approx. 15 organic apples, peeled, cored and sliced thin
½ cup honey
1 tbs. lemon juice
1 Tbs. organic corn starch
1 Tbs. cinnamon
1 cup flour
2 cup oats
1 cup organic brown sugar
2 teaspoons cinnamon
1 cup safflower or org. canola oil
For Filling:
Peel, core and slice the apples, and put in large mixing bowl. Dissolve the 1 Tbs. of corn starch in a small
bowl with the 1 Tbs. of lemon juice. Pour over apples. Add the honey and cinnamon, and mix well..
Spray bottom of pan with oil. Pour apples into pie pan or casserole dish
To make Cobbler topping
Combine all ingredients in a bowl and Sprinkle on top
To Finish:
Bake at 375* for 50 minutes , or until juices bubble thru top and apples are soft. (check by inserting a
fork into the apples)

iEat Green - Guest Mark Winne- Author of- Food Town, USA

December 5th, 2019

From 1979 to 2003, Mark Winne was the Executive Director of the Hartford Food System, a Connecticut non-profit food organization.  He is the co-founder of numerous organizations including the Community Food Security Coalition, the State of Connecticut Food Policy Council, and the City of Santa Fe Food Policy Council. He was a Kellogg Foundation Food and Society Fellow and a member of the U.S. Delegation to the 2000 Rome Conference on Food Security. As a writer on food issues, Mark’s work has appeared in the Washington Post, The Nation, Sierra, Orion, and Yes!, to name a few. He is the author of four books, Closing the Food Gap; Food Rebels, Guerrilla Gardeners, and Smart Cookin’ Mamas;  Stand Together or Starve Alone; and his most recent book, Food Town, USA. Through his own firm, Mark Winne Associates, Mark speaks, trains, and writes on topics related to community food systems, food policy, and food security. He also serves as Senior Advisor to the Center for a Livable Future at the Johns Hopkins University School of Public Health. 

Sfoglini Pasta Primavera with Tofu, Mushrooms and Broccoli

1 lb. Sfoglini pasta or pasta of your choice (W.W, Gluten Free, or Brown Rice)

1 block of extra firm tofu, cut into slices ¼” thick and then quartered

1 onion, cut into slivers

1 bunch broccoli, cut into bite sized florets

Olive oil

1 lb baby bella mushrooms, cut in half or quarters

3 Tbs. garlic, minced

2 cups cherry tomatoes, sliced in half

¼ cup Marsala wine

¼ cup fresh Italian parsley, chopped

1 t. dried oregano

1 t. dried basil

1 orange pepper, cut into slivers

2 cupos cherry tomatoes

½ cup white wine

Salt and pepper to taste

Red pepper flakes (optional)

¼ cup toasted pine nuts 


Cook pasta according to directions in salted water, until al dente. 

In heavy cast iron skillet, fry the tofu slices in olive oil with 1 Tbs. fresh chopped garlic until golden brown on all sides. Set aside. Wipe out pan.

Sauté the mushrooms in olive oil with 1 Tbs. fresh garlic until all moisture has evaporated and the mushrooms are crispy. Add the Marsala wine and cook until the wine is absorbed. Set mushrooms aside.

Meanwhile, cover bottom of large wok with olive oil. Add onions and sauté until soft. Add the broccoli, and 1 tablespoon chopped garlic. Cook for 5 minutes. Add the orange peppers, cherry tomatoes and white wine and cook for 2 more minutes. Add the oregano, basil and pine nuts. Add the cooked tofu and mushrooms to the wok. After a few minutes, add the pasta, and finish cooking the pasta with the vegetable till desired texture. Add salt and pepper to taste, along with the fresh parsley. Add Red Pepper flakes, if desired.  Place on platter. Garnish with fresh parsley. 

Serve immediately.

iEat Green - Guest Kate-Fullam Executive Director, East End Food

November 21st, 2019

Kate Fullam is the Executive Director of East End Food Institute, a nonprofit in Southampton whose mission is to support, promote, and advocate for local food and local producers throughout eastern Long Island, New York. Prior to joining East End Food Institute, Kate built her career at Group for the East End, Southampton Hospital (now Stony Brook Southampton Hospital), and most recently at the Alan Alda Center for Communicating Science at Stony Brook University. Kate's wide range of experience with local and regional issues related to environment, economy, science, and human health are now united toward the goal of creating a more sustainable and equitable local food system.


Up Coming Projects:


  • Riverhead Indoor Farmers Market, Saturdays,10:00am to 2:00pm from November 30, 2019 to April 25, 2020
  • Lunch at East End Food Institute in Southampton on weekdays from 11:00am to 2:00pm year round
  • Learn more about our work at or on Instagram @eastendfood  

Stuffed Heirloom Pumpkin

1 Large Round Organic Pumpkin
1 1⁄2 lbs seitan, homemade or store bought
(white wave or Ray’s brands are good), cut
into chunks- OR substitute tofu or tempeh
1 onion, chopped
4 carrots cut into wedges
1 pound mushrooms, sliced (can use shitake,
portabella etc.)
2 yellow squash
1 butternut squash
1 sweet potato, cut into chunks
2 red or yellow peppers
1 head broccoli, cut up

4 parsnips
1⁄2 small Napa cabbage
2 baby Bok Choy
1⁄4 cup tamari
4 cloves garlic
2” piece of ginger, grated
2 Tbs. aji mirin (sweet rice wine)
2 Tbs tahini mixed with 1 cup water
1 package frozen peas
1 lbs potatoes, cut into chunks
2 sprigs rosemary
2 sprigs thyme

Cut out a circle on the top of pumpkin, scrape out seeds and replace top of pumpkin.
Place pumpkin in shallow baking pan with a little water in bottom of pan. Make an
aluminum tent over pumpkin with tin foil (to prevent burning) and bake the pumpkin
in a 300’degree oven until soft (1 1⁄2 hour-2 hours).
Meanwhile, sauté onions, carrots, butternut squash, parsnips, potatoes and sweet
potato in stockpot with a little olive oil. Add garlic and ginger. Cook for 10 minutes on
low. Add broccoli, mushrooms, peppers, yellow squash, bok choy, cabbage, herbs and any
other veggies you want. Add tahini and water mixture. Add mirin, tamari and frozen
peas. Add seitan and cook for 20 more minutes.
When pumpkin is soft, fill the pumpkin with the vegetable stew and return to oven for
30 minutes, to allow flavors to meld together. Serve right out of the pumpkin.

iEat Green - Guest Sumiya Khan and Amelia Reese Masterson

November 15th, 2019



A co-founder of Sanctuary Kitchen and a Registered Dietitian, Sumiya is the Kitchen Program Manager at CitySeed, where she oversees Sanctuary Kitchen, cooking and food education, and food business incubation. She is the daughter of Indian immigrants and global justice activists, and is a California native raised among a diverse and multicultural community with a large immigrant and refugee population. Started as her passion project, Sanctuary Kitchen is the synthesis of her upbringing, work in social justice, and passion for food and nutrition. In her spare time, Sumiya enjoys baking, world traveling and photography.


Amelia, Executive Director of CitySeed, has worked for over a decade at the intersection of food security, health, agriculture, and refugee services. She has worked with Iraqi and Syrian refugees across the Middle East on food security programming, in addition to spending time in New Haven both earning a Masters in Public Health and working in community-based food and nutrition services. She sees food justice as central to the wellbeing of New Haven, and food as a vehicle for bringing community members together.


Roasted Beet Salad



8 Beets

¼ cup Balsamic Vinegar

¼ cup olive oil

1 t. mustard

2 Tbs Orange Juice

Salt & Pepper to taste


Roast beets for 50-60 minutes.  

In large bowl, mix together the balsamic vinegar, olive oil, orange juice and mustard.

Let the beets cool for 10 minutes before peeling. 

Dice into small bite size pieces. 

Add the beets as you cut them. Let them marinate for ½ hour before serving.

Season with Salt and pepper.


iEat Green - Guest Misse Doe Axelrod - 11-07-19

November 7th, 2019

Misse is a farmer and educator with 20 years of experience in sustainable agriculture and educating wondrous minds from 3 years to adult. Misse values community growth both in the natural and human world. When not on the farm growing food or hosting educational programs, Misse works in a dozen schools in Central Vermont teaching farm, food and nutrition. She is also a Farm to Community Mentor with NOFA-Vt. Misse has a B.A. in Community Food Systems.

Seitan Marsala (with Vegan Options)


2 packages Seitan, traditional (white wave or Rays brands are good, or Homemade)

1 organic egg, beaten (or Substitute 2 Tbs. Ground Flax seeds with 1 Tbs. water, and 1 Tbs. Apple Cider Vinegar)

1 c. breadcrumbs, whole wheat or natural, seasoned w/oregano, garlic powder, basil, S& P

Olive oil

1 pound mushrooms

1 stick butter (or Substitute 1/2 Cup Olive Oil)

Marsala wine


4 cloves garlic

flour, salt, pepper, thyme, poultry seasoning


Slice seitan into ¼” thick slices. Lay out seitan slices on dry towel, cover with another towel, and press lightly, to dry.

Bread seitan slices by dipping in egg and then breadcrumbs, until all the pieces are done.

Cover bottom of pan with olive oil. When oil is hot, fry all the pieces of seitan until golden brown on one side, turn over and repeat. Remove from pan and place on paper towel to absorb oil.


In another saucepan, sauté mushrooms and garlic in 2 tbs. butter and a little olive oil, until soft. Add 1 tbs. Marsala wine, sauté for another minute, and remove from heat. Put mushrooms in bowl and set aside. Wipe out pan to reuse.


 To Make Sauce: Melt 6 Tbs of butter (or Olive Oil) in heavy sauce pan, add  6 Tbs. flour to melted butter, with a whisk, mix the Roux (mixture of butter and flour) over medium heat until color turns light brown. Add ¼ cup Marsala wine, keep whisking, add 2 cups water or vegetable stock, keep whisking to prevent lumps. Add 1 tbs. tamari, salt and pepper to taste, ¼  tsp poultry spice, and sprinkle of thyme. Taste. Add more wine or stock to get right thickness for sauce. Taste. Adjust spices to your liking, more garlic? More tamari? More poultry spice?


Lay out Seitan on platter, cover with Marsala sauce, and Garnish with chopped parsley.

iEat Green - Guest Eric Jackson - 10.31.19

October 31st, 2019

Eric Jackson is an organizer, educator, and filmmaker, humbly serving as the visionary and a co-founder of Black Yield Institute, committed to building a movement toward Black Land and Food Sovereignty in Baltimore. Currently, he and his team, are committed to a 1.25 acre urban agriculture operation and building a cooperatively-owned grocery store in South Baltimore, while also conducting Black-led research, facilitating political education, and organizing an action network.    


Eric has nearly a decade of experience working in and with communities operating programming and helping people to build power and address a myriad of issues, including food inequities. A Baltimore native from the Cherry Hill Community, Eric is the recipient of numerous awards and a public speaker who has presented hundreds of addresses and workshops to diverse groups about food sovereignty, building power, and establishing strong organizations to address complex social issues, specific to people of African Descent. He is affirmed in and secured this work through the love of his family and friends, especially the brilliance of his Queen, Diara, and four children, Oryan, Erian, Amir, & Kamau!


Lee Jordan (Eric Jackson)

Lee Jordan is an organizer, mentor, and entrepreneur, currently working as a Community Organizer at Black Yield institute in Baltimore. Lee began working in the community early on, as a mentor, starting in middle school. He continued to grow into roles of leadership becoming team captain of successful men's varsity basketball teams at both the high school and collegiate levels. Off the court, he was outspoken towards issues in his community, while spending his summers counseling at a local community center in East Baltimore.


Continuing as a mentor, Lee carried his thirst to be involved over to his college platform at St. Mary's College of Maryland, where he worked with surrounding recreation centers and schools of all levels educating them on the benefits of a higher education. After graduating with a Bachelor in Philosophy and a minor in Computer Science, Lee successfully launched his own business, Qualitees (a custom apparel company), while continuing his work in mentoring. In 2018, he joined the movement toward Black Land and Food Sovereignty and the fight against food issues in Baltimore.


Pumpkin Muffins with Crumb Topping, 

Vegan & Gluten-Free 


Preheat Oven to 350*- Makes 36 muffins


  • 2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
  • 2 cups pumpkin pureé
  • 1 cup maple syrup
  • 1/2 cup organic oil (safflower, canola or coconut oil)
  • 1 cup apple sauce
  • 1 tsp vanilla extract
  • 1 tbs. baking powder
  • 2 t. salt
  • 2 tbs. baking soda
  • 1 t. cinnamon
  • 1 t. nutmeg
  • 1 t. allspice
  • 3 ½ cups gluten-free flour
  • 1 cup GF oats, ground
  • ½ cup coconut


  • Crumb Topping:
  • 1/4 cup brown sugar
  • 1/4 cup GF, Dairy Free flour
  • 1/4 cup . GF Oats
  • 3 Tbs. organic oil
  • ½ tsp cinnamon
  • ½  cup pecans



  1. Combine flax seed, apple cider vinegar and water, in small bowl, and set aside
  2. In another bowl, combine all dry ingredients.
  3. In another bowl, combine all wet ingredients
  4. Add the dry ingredients to the wet, and add in the flax mixture. mix together until combined.
  5. Prepare muffin tins with cupcake liners. Fill 2/3 full. 
  6. Sprinkle with the Crumb topping
  7. Bake in a 350* oven for 20 minutes or until a toothpick comes out clean


iEat Green - Nicole Andersen (Pharmacy to Farm)

October 28th, 2019

Nicole Andersen, MS, RDN is Senior Manager, Nutrition Incentives Portfolio, Bureau of Chronic Disease Prevention at the New York City Department of Health and Mental Hygiene. She leads the Department’s fruit and vegetable incentive programs including Health Bucks and Pharmacy to Farm Prescriptions. Nicole manages the Department’s Food Insecurity Nutrition Incentive grant from the United States Department of Agriculture to support this programming. Nicole has a Master’s of Science degree in nutrition and public health from Teachers College, Columbia University and is a Registered Dietitian Nutritionist.

Basic Seitan

4 cups unbleached white flour

10 cups Whole Wheat flour

2 boxes Vital Wheat Gluten

9 cups water 

1 ½ cup tamari

2” ginger piece

3 pieces kombu

Mix together flour, Vital Wheat Gluten and water to make dough. Knead until stiff, approx 10 min. Place in bowl and cover with cold water. Allow to rest for 10 min.

Meanwhile, bring 10 cups of water to a boil. Add tamari, ginger and kombu. Boil for 15 min. and remove from heat. Allow broth to cool.

Immerse dough in a bowl of warm water and knead to remove starch, constantly changing the water, until it runs clear. (It will take about 8 water changes or more) The final rinse should be in cold water, to tighten the dough.

Separate into 4 equal pieces. Place dough in oiled loaf pans and let rest for 10 minutes. Bring 10 quarts of water to a boil. Add seitan dough and cook for 45 minutes, until the seitan floats in the water. Drain.

Place Seitan in cooled Tamari broth, and bring to a boil. Simmer for 2 hours. Drain, saving liquid for storage.

Experiment with different flavors, adding garlic and oregano for Italian food, or more ginger and cilantro for Asian food etc.


iEat Green with Bhavani
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