Below you'll find a list of all posts that have been tagged as “ieat green”
Irene Rizzo has been keeping people motived to stay fit and healthy for twenty five years. She owned and operated her own studio in New York City and has trained many high profile clients. She holds top certifications for personal training, nutrition, strength, and the method of Joseph Pilates. She now specializes in the techniques of Pilates and holistic health coaching and has uniquely integrated these techniques into her own holistic approach to health.
Tristram Stuart is an international award-winning author, speaker, campaigner, and expert on the environmental and social impacts of food production. His books, The Bloodless Revolution (2006) and Waste: Uncovering the Global Food Scandal (2009), have been described as “a genuinely revelatory contribution to this history of human ideas” (Daily Telegraph) and his TED talk has been watched over a million times.The environmental campaigning organization he founded, Feedback (www.feedbackglobal.org), has spread its work into dozens of countries worldwide, working with governments, international institutions, businesses, non-governmental organizations, grassroots organizations and the public to change society’s attitude toward wasting food. Its campaigns and events include Feeding the 5000, a free public feast using food that would otherwise be wasted; the Pig Idea, which seeks to change laws that restrict food waste being used to feed pigs; and, the Gleaning Network of volunteers that harvest surplus produce that would be left to rot and redistributes to UK charities. Tristram was the winner of the international environmental award, The Sophie Prize, in 2011. He is an Ashoka Fellow, a National Geographic Emerging Explorer, a World Economic Forum Young Global Leader and, most recently, a Champion 12.3 for the UN Sustainable Development Goal of halving food waste and reducing food loss globally by 2030.
In 2016, Tristram launched Toast Ale, a beer made with surplus bread that would otherwise be wasted. All profits go to the charity Feedback.
Amanda Oborne is Vice President of Food & Farms at Ecotrust. Amanda leads a team seeking to re imagine and re-regionalize our food system. By harnessing the purchasing power of schools and institutions, empowering midsize local farmers and ranchers, and developing infrastructure to connect the two, Ecotrust is helping build a resilient regional food economy that nourishes communities and renews the resources on which we depend. Amanda has a master’s degree in integrated marketing communications from Northwestern University, and spent 15 years in private enterprise before joining Ecotrust in 2010.
Mushroom Medley Stir Fry
1 lb. package of organic Brown Rice Spaghetti, cooked al dente
2 lbs. organic white mushrooms , cleaned and quartered
1 onion, cut into slivers
2-3 carrots, julienne
3 Portobello mushrooms
2- 8 oz. pk. of tempeh, cut into cubes
1 cup olive oil
¼ aji mirin
¼ cup tamari
2 Tbs. dark sesame oil
¼ cup peanuts
20 cloves garlic, chopped fine
3 scallions
½ bunch of broccoli
1 cup snow peas
¼ – ½ t. red pepper flakes (optional)
¼ cup or more of Fresh parsley or cilantro
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In wok, sauté mushrooms on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
In wok, sauté carrots and onions, on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
In wok, sauté tempeh cubes on high heat, in olive oil with 4 cloves of chopped garlic, until golden brown. Add tamari, aji mirin and dark sesame oil. Add the peanuts and sautéed mushrooms back into wok.
Add the scallions and broccoli and cook for another 3 minutes.
Add the snow peas and cook for 1 minute.
Add the fresh parsley or cilantro, or a mixture of both. Taste. Add more Tamari or dark sesame oil to desired taste.
Wenonah Hauter is an activist, author and progressive policy advocate. She is the founder and executive director of Food & Water Watch, an organization that, under her leadership, has fundamentally transformed the national debate about hydraulic fracturing (fracking), energy and the environment.
Wenonah has three decades of experience campaigning and writing on food, water, energy and environmental issues. She has played leading roles in successful campaigns to ban fracking in New York, label genetically modified foods, protect public water systems from privatization and promote renewable energy. She has trained and mentored hundreds of organizers and activists across the country and worked at the national, state and local levels to develop policy positions and legislative and field strategies to secure real wins for communities and the environment.
Charlie Marshall grew up on his family’s farm and their restaurant on Lummi Island, in Washington State. He worked in the family restaurant from the age of 12 – a career path he has continued along ever since. Charlie’s parents’ restaurant naturally used many ingredients from their own island farm and from an early age he was lucky enough (though he didn’t realize how lucky at the time) to eat and cook locally, seasonally, and sustainably. When it came time to open his own restaurant he wanted to emulate that, while still making it a fun, casual experience.
Charlie opened The Marshal, his casual NYC farm-to-table restaurant, in the fall of 2013, to great success and is currently working on opening his second restaurant, Dianne & Elisabeth in late summer of 2016.
Elise H. Golan is the Director for Sustainable Development for USDA. In this role, she provides leadership in planning, coordinating, and analyzing the Department’s various policies, programs and activities that impact and relate to sustainable agricultural, natural resource, and community development including food security.
Prior to this position, Elise served as the Associate Director of the Food Economics Division at the Economic Research Service, USDA. She received her Ph.D. in agricultural economics from the University of California at Berkeley and completed a post-doctorate fellowship focusing on environmental economics at the University of Haifa, Israel. Before joining USDA, Elise did consulting work for, among others, the World Bank, the International Labour Organization, and the California Department of Finance. She served as a senior staff economist on the President’s Council of Economic Advisers from 1998-99.
Dr. Golan’s research has spanned a wide range of sustainability issues, including land tenure and sustainable land management in the Sahel and West Africa; rice-straw burning and sustainable land management in California; regional and U.S. food-system modeling; food labeling and market development; food access, affordability, and security; and the distributional consequences of food policy.
Denise O’Brien is a farmer and community organizer from Atlantic, Iowa. She has farmed with her husband, Larry Harris, for 40 years. She maintains sixteen acres of organic fruit and vegetable production incorporating high tunnel production. O’Brien also raises turkeys and chickens for meat and egg production. Denise mentors many women who are the next generation of farmers.
Through farming, Denise has had numerous opportunities to work within the agricultural community working on policy development on the state, national and international level and becoming involved in the community of women in agriculture, organic production, local food systems and conservation issues.
Denise has been involved in her community as well as in the agricultural sector. She is the founder of Women Food and Agriculture Network. O’Brien was a Food and Society Fellow, a W.K. Kellogg funded program from 2001 to 2003. She currently serves on the board of the Pest Action Network and the Sustainable Iowa Land Trust. In 2012 O’Brien completed a year assignment with the United States Department of Agriculture as an Agriculture Adviser in Afghanistan.
Baba Ghannouj 3 lg Eggplants, roasted, 1 cup Tahini 2/3 cup lemon juice 2 Tbs. chopped garlic 1 Tbs. cumin 1 ½ t. salt ¼ t. pepper ¼ cup chopped Parsley In a food processor, pulse eggplant until blended. Add remaining ingredients and process until smooth. Add water, and puree until desired consistency.Adjust seasonings for taste. *Garnish with Olive Oil, pine nuts and parsley or pomegranate
Michael Phillips is a farmer, writer, carpenter, orchard consultant, and speaker who lives with his wife, Nancy, and daughter, Grace, on Heartsong Farm in northern New Hampshire, where they grow apples and a variety of medicinal herbs. Michael authored The Apple Grower and teamed up with Nancy to write The Herbalist’s Way. His Lost Nation Orchard is part of a diversified mountain farm in northern New Hampshire, and he also leads the community orchard movement at www.GrowOrganicApples.com. – See more at: Chelsea Green Publishing
Catherine manages investor relations, communications and marketing at Root Capital, an agricultural lender that provides loans and advisory services to small and growing agricultural businesses in Latin America, sub-Saharan Africa, and Indonesia. Since its founding in 1999, Root Capital has disbursed nearly $1BN in capital to more than 500 enterprises that represent over 2M farmers.
In her role at Root Capital, Catherine oversees all debt and philanthropy fundraising, including management of $125M in assets from over 200 individual, corporate, foundation and government impact investors. In 2012, Catherine played a leadership role in launching Root Capital’s Women in Agriculture Initiative, which aims to strengthen and grow gender-inclusive businesses that provide reliable economic opportunities for women in agricultural value chains.
Prior to joining Root Capital, Catherine spent ten years in the Community Development Financial Institution (CDFI) industry, at both the Nonprofit Finance Fund and the Structured Employment Economic Development Corporation (SEEDCO), working as a loan officer and financial management consultant for community development projects across New England.
She has served as an adjunct professor at Boston University’s School of Management and lectures widely on impact investing and social enterprise development. Catherine holds a bilingual M.B.A from the Instituto de Estudios Superiores de la Empresa (IESE) in Barcelona and a B.A. in ancient Greek from Wellesley College. She lives in Lexington, Massachusetts with her husband, son, daughter, and two lop-eared rabbits.
Food Tank Summit
This two-day event will feature more than 70 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together for panels on topics including; nourishing the planet, improving nutrient density, the future of organic, investing in the food movement, legislating change in the food system, and more. The event will feature interactive panels moderated by top food journalists, networking, and delicious food. This is the first in a series of four two-day Summits in 2016, which will bring together some the world’s most impactful food system leaders.
Bios
Eileen Gordon, Founder of Barnraiser, a crowdfunding site for food ventures
Eileen Gordon Chiarello is an entrepreneur and business partner with her husband, Chef Michael Chiarello. Her journey to sustainable food and farming, as well as passion for kids education, came from her farming family in Northern California, long-time swiss dairy ranchers and now cheesemakers (Pt. Reyes Original Blue Cheese). An indirect path from Apple’s education group to the Napa Valley leads to her current obsession with the makers in clean, good food movement, and with giving the next generation power over their food options along with an appreciation for the joys of making / growing things.
Amanda Oborne- EcoTrust – Vice President of Farms and Food
Conscientious eater, for-profit/for-purpose optimist, straight-talker, enthusiastic collaborator, artisan beverage imbiber.
