iEat Green with Bhavani

I Eat Green

Guest Paule T. Pachter, the Executive Director of Long Island Cares, Inc., The Harry Chapin Food Bank in Hauppauge, a leading anti-hunger organization. Mr. Pachter is  currently the Chairperson of the Long Island Association’s Not-for-Profit Committee, and a member of the LIA’s Innovate Long Island Team. He is also a member of the Board of Directors of the Association of Fundraising Professionals of Long Island, serving on the Government Relations Committee, and a member of the Long Island Music Hall of Fame. Mr. Pachter is also a 2006 recipient of the New York State Liberty Medal, the state’s highest honor for his work in the relief efforts associated with Hurricane Katrina.

I Eat Green

Guest: Dan Kittredge Dan is director of the Real Food Campaign and past executive director of Remineralize the Earth. As the son of two prominent leaders in the organic farming movement, Dan has been an organic farmer since childhood. He manages two organic farms currently, and has worked directly with farmers in Central America, Russia and India as well as across the USA researching and developing sustainable agriculture techniques. Dan is passionate about raising the quality of nutrition in our food supply through collaboration with all interested stakeholders, from growers to grocery stores. He is currently teaching biological soil management systems to farmers and gardeners throughout the Northeastern USA, in his course called, ”Nutrient Dense Crop Production.” Today's Recipe: Sautéed Tofu with Cherry Tomatoes and Basil in White Wine Ingredients 1 cake, extra firm Tofu ¼ cup Good Tasting Nutritional Yeast ¼ t. paprika ¼ t. garlic powder ¼ t. onion powder 2 Tbs Shallots 4 cloves garlic 2 cups Cherry Tomatoes 2 Tbs parsley, chopped 2 Tbs. Basil, chopped ½ cup white wine salt pepper Olive Oil Prepare Tofu by cutting it into thin slices and laying it out on a dish cloth. On a pie plate, make a mixture of the nutritional yeast and spices. Bread the tofu slices with the nutritional yeast mixture Cover bottom of pan with olive oil. When oil is hot, sauté tofu slices until golden brown, turn over and repeat. Add shallots and garlic and sauté a few minutes. Add cherry tomatoes. Add white wine and 1 Tbs. of parsley and the basil. Lay out Tofu on platter, and garnish with remaining parsley.

I Eat Green

Guest: Jon Stephanian Jon Stephanian is the co-founder of Long Island Food Not Bombs, the largest Food Not Bombs chapter in the country. Food Not Bombs is a volunteer movement that coordinates the sharing of free groceries with thousands of people each week. Jon works to organize hundreds of volunteers confronting social issues that include poverty, homelessness, racism, sexism and immigrants' rights. Today's Recipe: Seitan with Walnut Sauce 2 lbs Seitan- cut into slices 1 organic egg, beaten 1 c. bread crumbs, whole wheat or natural, seasoned w/cumin, garlic powder, coriander, S+P 1 onion, chopped 1 cup walnuts 4 + 2 cloves garlic olive oil 1-2 Tbs.tamari (to taste) 2 Tbs tomato paste 1 tsp. Minced red pepper 1 tsp. cumin 1 cup water 1 cup pomegranate juice ¼ cup pomegranate seeds Lay out seitan on dry towel, cover with another towel, and press lightly, to dry. Bread seitan slices by dipping in egg and then bread crumbs, 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. Add the onions and 4 cloves of chopped garlic to pan. Sprinkle with cumin and continue cooking until onions are transluscent. Add tamari and cook at high heat for 30 seconds. Turn off and set aside. Meanwhile, in food processor, puree walnuts and 2 cloves of garlic. Add water, pomegranate juice, tomato paste and minced red pepper. Add onions. Pour over Seitan and Serve immediately Garnish with chopped parsley, and/or cilantro

I Eat Green

Guest: Nicole Betancourt Nicole Betancourt, Founder and CEO, has 17 years experience in media production and distribution. She has won an Emmy for an HBO documentary, led a web-based media organization as Executive Director and is a Kellogg Food and Society Policy Fellow and a Donella Meadows Fellow. Her work has been praised in the New York Times, USA Today, and Variety, by the Oprah Winfrey Show and at film festivals from Minsk to Taipei. Nicole is also a member of the National Association of Latino Independent Producers (NALIP). Parent Earth Mission Our mission is to answer parents’ questions about food, and work with partners to create a world that nurtures healthy, thriving children. We create short online videos on everything from cooking and gardening to nutrition and behavior. We also highlight the best videos from other websites and invite you to submit your own. Structure Parent Earth Inc. and the Parent Earth Foundation are sister entities that share one mission, to answer parents’ questions about food and create a world that nurtures healthy, thriving children. We created this structure in order to give us the ability to serve communities and work on campaigns to improve the food system while at the same time creating a vibrant, profitable social venture that expands the sustainable goods market. We are concerned about the triple bottom line of people, planet, and profit. Perspective Our videos reflect diverse opinions and perspectives because we know that there is never one parenting or food style that works for everyone. We hope you will enjoy what you find here and please share your feedback with us. Values We believe that all children have a right to healthy, safe, and affordable food, and that enjoying fresh food is one of the great pleasures of life. We are motivated by the idea that to truly take care of our children we must also take care of the world and vice-versa. Parents are a powerful force for change. Together, we can create a sustainable food system, a system that connects us to the environment and climate, to human rights and healthcare. We are driven by the question: What legacy are we leaving our children? Today's Recipe: Green Gazpacho Soup 25-30 Green Grape Heirloom Tomatoes
2 Cucumbers - peeled, seeded, and diced
2 Limes – juiced
1 Garlic clove
1/2 Cup Fresh Cilantro Leaves
1 Small Jalapeño 1 Green Pepper 2 Ripe Avocados – add extra virgin olive oil if the avocados aren’t ripe enough – it m2 Green Onions – sliced, including green topsakes them creamier. ½ t ground cumin 1 Tbs Olive Oil 1 Tbs Red Wine Vinegar 1 cup water ¼ cup parsley
Salt and White Pepper to taste – start with ½ teaspoon salt Tortilla Chips, and Cilantro Pulse the first 7 ingredients in a food processor until well blended. Add the avocados and green onions and pulse some more. Add the fresh squeezed lime juice, vinegar, cumin, olive oil, pasrsley and salt and pepper to taste. Blend. Garnish with tortilla chips and cilantro.

I Eat Green

Guest: Andrea Beaman Andrea Beaman is a Natural Foods Chef, author, and television host dedicated to alternative healing and green, sustainable living. She was a contestant on Bravo’s hit reality TV show, HYPERLINK "http://www.bravotv.com/top-chef/videos/spotlight-andrea-beaman" \t "_blank" TOP CHEF (season 1), is a food and health expert on CBS News, and has appeared on Barbara Walters, The View, Emeril Live and Whole Living on Martha Stewart Radio. Andrea hosts the Award Nominated HYPERLINK "http://www.veria.com/fed-up.html" \t "_blank" Fed UP! A cooking show that educates guests and viewers how to cook for, and cure, bodily ailments. Successfully healing her own “incurable” thyroid disease with health-promoting foods, exercise and other natural therapies was the catalyst that transformed Andrea’s life, health and profession, and she is passionate about sharing this information with others.

I Eat Green

Today's guest, Clay Dunn, is the Online Community Director at Share Our Strength, where he oversees the organization’s websites, social media, email program and digital partnerships. Before joining Share Our Strength, Clay held positions with National Geographic Channel, a digital consulting firm, an electoral campaign and The City of New York. Share Our Strength®, a national nonprofit, connects children with the nutritious food they need to lead healthy, active lives. Through its No Kid Hungry® Campaign, Share Our Strength is ending childhood hunger in America by 2015. Visit HYPERLINK "http://www.strength.org/"Strength.org to get involved.

I Eat Green

My guest for this week is another mover and shaker, Dan Imhoff. Dan is a researcher, author, and independent publisher who has concentrated for nearly 20 years on issues related to farming, the environment, and design. He is the author of numerous articles, essays, and books including CAFO: The Tragedy of Industrial Animal Factories; Food Fight: The Citizen’s Guide to a Food and Farm Bill; Paper or Plastic: Searching for Solutions to an Overpackaged World; Farming with the Wild: Enhancing Biodiversity on Farms and Ranches; and Building with Vision: Optimizing and Finding Alternatives to Wood, all published by the nonprofit Watershed Media. He raises a wide variety of plants and animals on a small homestead farm in Northern California. I hope you can join us. This Week's Recipe, Gluten-Free Zucchini Cake: Preheat oven to 350* ¾ cup Arrowhead Mills GF Baking Mix 1 cup Bob’s Red Mill GF Flour 1 tsp cinnamon 1 ½ baking powder 1 t. salt 1/2 t. ground ginger ¼ t. nutmeg ¾ cups walnuts or pecans 1 ½ cup grated zucchini, liquid squeezed out 3/4 cup org. canola oil 3 large eggs 1 cup Brown Sugar 1 t. vanilla Mix the first eight ingredients into a bowl. Mix the remaining ingredients, except for the zucchini, into a separate bowl. Add the wet ingredients to the dry. Mix in the zucchini. Bake at 350 for 45 min. or until a knife comes out dry. Zucchini Cake Preheat oven to 350* ¾ cup W.W. Pasrty Flour ¾ cup unbleached White Flour 1 tsp cinnamon 1 ½ baking powder 1 t. salt 1/2 t. ground ginger ¼ t. nutmeg ¾ cups walnuts or pecans 1 ½ cup grated zucchini, liquid squeezed out 3/4 cup org. canola oil 3 large eggs 1 cup Brown Sugar 1 t. vanilla Mix the first eight ingredients into a bowl. Mix the remaining ingredients, except for the zucchini, into a separate bowl. Add the wet ingredients to the dry. Mix in the zucchini. Bake at 350 for 50 min. or until a knife comes out dry.

iEatGreen - 08/03/11

My guest today is Bill McKibben, the author of several books on the environment, including The End of Nature and Eaarth. He is also the founder of the grassroots climate campaign 350.org, which has coordinated 15,000 rallies in 189 countries since 2009. Time Magazine called him 'the planet's best green journalist' and the Boston Globe said in 2010 that he was 'probably the country's most important environmentalist. Schumann Distinguished Scholar at Middlebury College, he holds honorary degrees from a dozen colleges, including the Universities of Massachusetts and Maine, the State University of New York, and Whittier and Colgate Colleges. Immediately after college he joined the New Yorker magazine as a staff writer, and wrote much of the "Talk of the Town" column from 1982 to early 1987. Twenty years ago, Bill wrote his first book, The End of Nature, which offered one of the earliest warnings about global warming. It is regarded as the first book for a general audience about climate change, and has been printed in more than 20 languages. Those warnings went mostly unheeded. Now, in his latest book, Eaarth, he insists, we need to acknowledge that we've waited too long, and that massive change is not only unavoidable but already under way. Our old familiar globe is suddenly melting, drying, acidifying, flooding, and burning in ways that no human has ever seen. We've created, in very short order, a new planet, still recognizable but fundamentally different. We may as well call it Eaarth. Beginning in January 2007 he founded stepitup07.org to demand that Congress enact curbs on carbon emissions that would cut global warming pollution 80 percent by 2050. With six college students, he organized 1,400 global warming demonstrations across all 50 states of America on April 14, 2007. Step It Up 2007 has been described as the largest day of protest about climate change in the nation's history. Bill is a frequent contributor to various magazines and has been awarded the Guggenheim and Lyndhurst Fellowships, and won the Lannan Prize for nonfiction writing in 2000. He has honorary degrees from Green Mountain College, Unity College, Lebanon Valley College and Sterling College. Bill currently resides with his wife, writer Sue Halpern, and his daughter, Sophie, in Ripton, Vermont. He is a scholar in residence at Middlebury College. This week's recipe. Gazpacho - Cold Vegetable Soup 1 Cucunmber 1 Green Pepper 1 Red Pepper 1 Vidalia Onion 3 Tbs Olive Oil ½ jalapeño pepper 2 t. salt 1 Large Can Fire Roasted Tomatoes 2-4 Tbs Fresh Dill - Chopped 2-4 Tbs Fresh Parsley - Chopped Juice from 1 Lemon Fresh Pepper to taste Org. Tomato Juice - optional Pulse the first 7 ingredients in a food processor until well blended. Add the can of fire roasted tomatoes and continue to pulse. Add the dill and parsley to taste. Add the fresh squeezed lemon and pepper to taste. Add organic tomato juice or organic tomatoes if you would like it thinner.

I Eat Green

The guests today are Lorrie Clevenger and Siena Chrisman from WhyHunger. WhyHunger is non-for profit organization that works to end hunger and poverty by connecting people to nutritious, affordable food and by supporting grassroots solutions that inspire self-reliance and community empowerment. Lorrie Clevenger joined WhyHunger in March of 2010 as the Capacity Building Coordinator for the Grassroots Action Network, where she provides resources, information and networking opportunities to strengthen and support thousands of community based organizations across the country. Prior to joining WhyHunger, Lorrie discovered her interest and passion for food justice work as the Administrative Assistant and Network Administrator at Just Food, where she still serves as a board member. Lorrie is an active member of the Executive Committee for Farm School NYC, a community gardener at Taqwa Community Farm in the Bronx, NY and a founding member of Black Urban Growers (BUGs), where she served as the Volunteer General Coordinator for their first annual Black Farmers & Urban Gardeners Conference in 2010. Siena Chrisman is the Manager of Strategic Partnerships & Alliances at WhyHunger, where she has been since 2005. In her current capacity, she works in coalition with organizations and good food advocates around the country to build the movement for a healthier and more just food system. She is a contributor to Civil Eats blog and was the editor of Green Roofs: Ecological Design and Construction (Schiffer Publishing, 2004). She holds a BA from Mount Holyoke College. Originally from Western Massachusetts, she now cooks, bakes, and gardens in Brooklyn. This weeks great recipe, Summer Vegetables with Tempeh: 1 cake organic 3 grain Tempeh (plain can be used) cut into cubes 1 onion, cut in half, then sliced into crescent moons 2 carrots, cut into small chunks 1 head broccoli 1 zucchini ½ red pepper 1 summer squash 1 8 oz pk Shitake mushrooms, halved ½ cup dried porcini or other mushrooms 1 Chinese cabbage 2 corn on cob, kernels removed 1 cup sugar snap peas ginger, 1 inch piece grated 4 cloves garlic olive oil or safflower oil 3 Tbs.tamari (to taste) 1 Tbs. Dark sesame oil 2 splashes of Hot Sesame Oil 2 Tbs. Aji Marin 2 Tbs Good tasting Nutritional Yeast 2 Tbs sesame seeds ¼ cup Chopped Parsley 1 bunch mizuna greens Cut tempeh down the middle horizontally, then cut into quarters and then cubes. Fry the tempeh in oil until golden brown on all sides. Meanwhile, pour ½ boiling water over dried mushrooms, and let soak for 10 minutes. Remove tempeh from pan. Wipe out pan. Cover bottom of wok with oil. When oil is hot, add the onions and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the broccoli. Add the squash, mizuna greens and zucchini, stir for a few minutes, then add the peppers and mushrooms and sugar snap peas. Add more oil or water if necessary. Cook for a few minutes more, than add the mirin and tamari. Add the Good Tasting Nutritional Yeast .Add a little water to make a smooth sauce. Add more tamari and dark sesame oil for taste. Splash with Hot Sesame Oil. Add sesame seeds and chopped parsley for garnish.

i Eat Green

Guest today is Owen Taylor, who is the City Farms Program Manager for Just Food. Just Food is a New York City based organization that aims to unite local farms and city residents of all economic backgrounds with fresh, seasonal, sustainably grown food. He graduated from San Francisco State University in Urban Studies, where he focused on the role of urban agriculture in food security and community development. Owen has also completed the 8th International Agro-Ecology Short Course at the University of California, Santa Cruz and was a member of the Food Project’s 2006-2007 BLAST Leadership Cadre. Owen spent a year teaching Urban Ecology and Design in New York City public schools, and several years giving gardening and composting workshops in San Francisco and New York City (as a Just Food trainer). He began with Just Food in late 2005 as the Chicken Intern, and continues this work with eggs, fertile soil, and delighted hens, hen-keepers, and the people who love them. Bhavoni gave us a great recipe for the week, Enjoy: Contact Owen at: owen@justfood.org Bhavoni gave us a great recipe for the week, Enjoy: Raw Kale and Mizuna Salad with Lemon Dressing 4-6 cups kale leaves (or other greens) avocado cherry tomatoes sunflower seeds or walnuts Olive oil Lemon juice Raisins or currants Rinse and dry one bunch of greens (or a combination), tear it up and place it in a roomy bowl. Add two or three cloves of finely minced garlic, a light coating of cold-pressed olive oil, the juice of one lemon, salt and pepper. Toss the greens together and take big handfuls and squeeze the greens. Keep doing this for about a minute. Everything will get nice and juicy and the greens will soften and shrink in volume. Then you can let it sit for a while. The lemon will ‘cook’ the kale, soften the greens and garlic even more. Before serving, add whatever sliced of grated veg you have. I like sliced or diced avocado, grated beets or carrots, or diced apple and top with sunflower seeds and raisins. or any other chopped nut or seed you have for a bit of crunch and texture.