iEat Green with Bhavani

Bio: Donna Ayer, Executive Director Poverty and homelessness exist right here in our community. Our clients do not have adequate housing, food, clothing, medicine, for themselves and their families. Poor economic circumstances might be due to mental illness, chronic illness, long-term disability, or underemployment either through job loss or lack of job skills. Many of our neighbors find themselves unable to afford basic necessities but together we can all help. I am privileged to serve alongside many amazing volunteers who give tirelessly with a welcoming spirit of care, concern and fellowship. In partnership with many community organizations and individuals, Bread for Life is able to address the challenges of hunger and poverty. It is with a grateful heart for our donors and volunteers and all the ways our community supports the mission of Bread for Life that we are able to fulfill the mission to provide for our neighbors in need. Missy Cipriano, Director of Operations and Volunteer Services The wise words…

Raul Nieto, is a biologist and the director of The ITAPOA PROJECT basedin the Choco region of Colombia and Ecuador.He has been working on this project since 1989. The ITAPOA PROJECTconbines scientific research, conservation and culture of the region. The goalof the project is to save habitat for amphibians in danger of extinction thrudoing research, helping people cultivate organic cacao in deforested areas inorder to get a better profit and to stop selling the primary forest trees tologging companies. They are planting African palms and trying to stop thegrowing of illicit crops, while building cattle ranches for livestock.They are making chocolate from the cacao, along with other products, andworking to find markets for the products. Another goal of the project is to help connect the culture and musical cultureof the region to their environment.www.itapoaproject.com www.HosteriaItapoa.com www.ItapoaR Grilled Banana, Mango and Pineapple with Rum MolassesGlaze4 Organic Bananas- cut in half lengthwise, peels…

Bio:William W. Li, MD, is an internationally renowned physician, scientist and author of theNew York Times bestseller “Eat to Beat Disease: The New Science of How Your BodyCan Heal Itself.” His groundbreaking work has led to the development of more than 30new medical treatments and impacts care for more than 70 diseases including cancer,diabetes, blindness, heart disease and obesity. His TED Talk, “Can We Eat to StarveCancer?” has garnered more than 11 million views. Dr. Li has appeared on GoodMorning America, CNN, CNBC and the Dr. Oz Show, and he has been featured in USAToday, Time Magazine, The Atlantic and O Magazine. He is president and medicaldirector of the Angiogenesis Foundation and is leading research into COVID-19. ABOUT “EAT TO BEAT DISEASE”:Eat your way to better health with this New York Times bestseller on food's ability to help the body heal itself fromcancer, dementia, and dozens of other avoidable diseases. Forget everything you think you know about your body and food, and discover the new…

Jaclyn RutiglianoHometown Flower Company Jaclyn Rutigliano is the founder and CEO of Hometown Flower Collective,a Long Island-based sustainable floral design studio and pop-up flowertruck. After 15+ years working as a publicist and branding/marketing expert,working with start-ups, non-profits, travel companies, and more, she starteddesigning flowers as a form of stress relief, giving her a way to reconnectwith nature and have a method of creative expression. It was then that sherealized she had inherited the “floral gene, following in the footsteps of herparents and grandparents as a third generation florist. Having previouslyworked with the slow fashion movement, she applied her learnings aboutethical and sustainable sourcing and responsible business and becamecommitted to launching a sustainable floral design studio, exclusivelyworking with locally-grown flowers. She launched Hometown Flower Co.alongside her husband, Marc Iervolino, on Mother’s Day 2019, the biggestday of the year for flowers, with a…

Bio:Richard L. Anderson – For over 40 years, Rick Anderson hasbeen a successful, marketing communications and public relationsstrategist to a wide range of public and private companies,government agencies and nonprofits. He was the co-director of thefinancial services practice at Fleishman-Hillard and co-founder ofthe Global Consulting Group, now a part of Nasdaq. Rick beganhis career with Textron and later served as Ombudsman andAssistant Secretary of Economic Affairs for the Commonwealth ofMassachusetts under two governors. Rick has been a BloomAgainboard member since inception in 2014 and currently serves as thenonprofit’s chief marketing officer. Sautéed Mushrooms with Onions and Sherry2 onions, cut into slivers6 cups sliced mushrooms, any assortment will work¼ cup olive oil1/3 cup Sherry wine1 Tbs. minced garlic,Tamari to tasteFresh chopped parsley Trim off stems of mushrooms and slice.Heat oil in bottom of wok and add onions. Cook on medium heat until theonions begin to soften. Add the mushrooms and…

Bio:Andrianna Natsoulas is the Campaign Director for the non-profitorganization, Don’t Cage Our Oceans. Prior to joining Don’t CageOur Oceans, Andrianna was the Executive Director for NOFA-NY,(Northeast Organic Farming Association of New York.) She hascreated and implemented comprehensive programs at several otherorganizations, including Greenpeace, Food & Water Watch, andthe Northwest Atlantic Marine Alliance (now North AmericanMarine Alliance) Andrianna has coordinated with the global foodsovereignty movements and has served on national andinternational boards and steering committees. Her work inspiredthe interviews of over 80 farmers and fisherman, which shecompiled into the book,"Food Voices: Stories of the People WhoFeed Us." Through that work, she excels at alliance building andnetworking across cultures and backgrounds. Andrianna also hasbroad range of executive level experience from fundraising tobudgeting to management to human resources. Andrianna receivedher bachelor’s of science degree from SUNY…

Bio:Raised by three Ecuadorian women in Queens, NewYork, Carla Kaya Perez-Gallardo [she/they] was borninto a home with a kitchen that was always busy. In seventhgrade, they started Saborines, a pie company named afterher grandmother. After graduating from Bard College witha degree in studio arts, they found a place for herselfcooking and managing kitchens. Following a brief pausefrom cooking and a strained attempt to navigate thetraditional art world, in 2016 she became co-founder of Lil’Deb’s Oasis and is now chef-owner & creative director ofthe James-Beard nominated restaurant and community hubin Hudson, NY. Vegan, GF Artichoke-Spinach Lasagna Preheat oven to 375°Ingredients• ¼ cup olive oil• 2 onions, diced• 3 (12-ounce) jars artichoke hearts, coarsely chopped and well drained• 1 lb. package frozen chopped spinach• ½ cup white wine• 1- 8oz package of baby bella mushrooms, sliced• 3 Tbs. minced garlic• Salt and black pepper• 2 Tbs. nutritional yeast• 2 cans cannelloni beans• 2 Tbs. white miso• 3 cups…

Chef AJ has been devoted to a plant-exclusive diet for nearly 45 years. Shewas the host of the television series Healthy Living with CHEF AJ whichaired on Foody TV. A chef, culinary instructor and professional speaker, sheis the author of three bestselling books,The Secrets to Ultimate WeightLoss: A Revolutionary Approach to Conquer Cravings, Overcome FoodAddiction and Lose Weight Without Going Hungry, Own Your Health andThe 10th Anniversary Edition of Unprocessed, all which have receivedglowing endorsement by many luminaries in the plant based movement. Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeleswhere she was famous for her sugar, oil, salt and gluten free desserts whichuse the fruit, the whole fruit and nothing but the whole fruit. Shebroadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily. Sheis the creator of the Ultimate Weight Loss Program, which has helpedhundreds of people achieve the health and the body that they deserve and isproud to say that her IQ is higher…

Bio:Zahra Tangorra is a Chef/ Culinary Consultant, BusinessOwner, Podcaster and Writer living and working inBrooklyn, New York. Her latest food project is ZazaLazagna, launched in Winter 2021. Zahra and long timefriend and coworker and Ryan Crossman partnered increating ZAZA, and took their love of Italian Americanfood and gracious hospitality, and adapted it into a heat andeat at home popup. ZAZA has been featured in a variety ofpublications including:The New Yorker, The Infatuation,Eater NY, Busboy and Brooklyn Magazine. Zahra hoststwo podcasts on Heritage Radio Network, “Life’s aBanquet”, and “Processing”. Zahra has written for variouspublications including “Lenny Letter”, “DVeightMagazine”, and Dana Cowin’s upcoming “SpeakingBroadly” zine. Beet Green and Leek PatéIngredients1 bunch beet tops2 Leeks, tops removed, diced2 stalks celery, diced1 cup cilantro½ cup parsley1 cup walnuts2 teaspoons minced garlic½ t. salt¼ t. cayenne pepper1 t. cumin2 t. Khmeli Suneli (Georgian Spice)1 t. Tamari1 Tbs Nutritional…

Marie Burcham, JD, lives in the Pacific Northwest wherethey actively garden and work to improve the soil whereverthey are. Their educational background is in AnimalScience and English from the University of California,Davis and they also have law degree fromLewis and Clark Law School. After completing law schooland passing the Oregon Bar exam, they practiced in animaland agricultural law for a few years before joiningCornucopia’s policy team. Now Cornucopia’s policydirector, Marie is particularly passionate aboutconservation agricultural, farm ecology, and animalwelfare. Marie leads Cornucopia’s regulatory advocacywork and Marie champions authentic organic agriculture intheir research, writing, education, and direct advocacy. Vegan Curried Egg Salad Ingredients1 can Eden Garbanzo Beans¼ cake extra firm tofu¼ cup diced celery¼ cup grated carrots1 Tbsp. dill5 Tbsp. vegan mayo1 t. curry powder¾ t. black sal Directions1. Drain the garbanzo beans. Pulse the garbanzo beans in a food processor until they…

Sean Barrett has built a long career creating ocean-centric small businessesand establishing new models for the utilization of marine resources in North andCentral America. He is the founder of Dock to Dish™️, an expansive network ofsmall-scale community-based fishery programs, as well as The MontaukSeaweed Supply Company™️. Sean is currently pioneering a “sea to soil”movement to revive an ancient symbiotic relationship between regional gardensand farmlands and our local oceans through the cultivation of macroalgae, suchas sugar kelp, which is converted into a variety of fertilizer and livestock feedproducts. He serves as an appointed member on the Marine Resources Advisory Councilat the New York State Department of Environmental Conservation, onthe Executive Board at the Northeast Organic Farming Association of New York,as advisor to the federal Mid-Atlantic Fishery Management Council and has beennamed Person of the Year by the United Restaurant and Tavern OwnersAssociation of New York State. Linguine al…

Mandana is an Iranian-American community herbalist,storyteller, land tender, and a joyous member of themycelial network of liberatory thinkers. She is a co-founderand educator at Wild Gather School of Herbal Studies,where for the past 8 years she’s had the deep pleasure ofsharing her love and experiences in plant medicine andcommunity care.Mandana finds her north star by supporting hercommunity’s journey back to the land and empoweringothers in their reconnection and remembering ofancestral knowledge and technologies. Through her sharedwisdom and initiatives in the Mahicantuck (Hudson)Valley, she works to offer her community access toequitable care, plant medicine, and herbal education. Roasted Farro with Leeks, Mushrooms and SpinachPreheat oven to 400°• 4 Tbsp EV Olive Oil• 3 leeks, dark green part removed, slice down center, wash well and chop• 1 cup chopped Onions• 3 cups Sliced Shiitake Mushrooms• 2 cups sliced baby Bella Mushrooms• 2 cups Farro• 1/4 cup Tamari• 4 cups Vegetable Stock• 1 cup sliced…

Liz Carlisle is an Assistant Professor in theEnvironmental Studies Program at UC Santa Barbara,where she teaches courses on food and farming.Born and raised in Montana, she got hooked onagriculture while working as an aide to organic farmerand U.S. Senator Jon Tester, which led to a decade ofresearch and writing collaborations with farmers in herhome state. She has written three books aboutregenerative farming and agroecology: LentilUnderground (2015), Grain by Grain (2019, with co-author Bob Quinn), and most recently, HealingGrounds: Climate, Justice, and the Deep Roots ofRegenerative Farming (2022). Prior to her career as awriter and academic, she spent several years touringrural America as a country singer. Asian Stir Fry with Tofu and Peanuts Preheat oven to 350°1 block of extra-firm tofu cut into cubes, and driedbetween 2 dish towelsoil spray1 onion, cut in half, then sliced into slivers2 carrots, cut2 Japanese Eggplants, cut3 Tbs grated ginger2 Tbs minced garlic1 stalk celery, diced1 small head…

Dana Ellis Hunnes is an Adjunct Assistant Professor with the UCLAFielding School of Public Health, a Senior Dietitian at the Ronald ReaganUCLA Medical Center, and author of Recipe For Survival: What You CanDo to Live a Healthier and More Environmentally Friendly Life withCambridge University Press (2022). She earned her BS in nutrition andhuman biology from Cornell University, her Masters of Public Health(MPH) and PhD in Public Health from the UCLA Fielding School of PublicHealth at UCLA where she teaches courses on nutrition, chronic disease,and the environment. Her research examines the relationships among climatechange, food choices, and food security. She also looks at how theserelationships affect our health, as well as the health of the planet and itsoceans. She is frequently cited in popular media: she has been interviewedon NBC Nightly News, WBAI radio, Huffington Post, Self Magazine,Associated Press, US Health and News Report, the Los Angeles Times, andother news and media outlets. Seeded Whole…

Brett Coleman, along with his wife, Lena, are the founders of AgrihoodLiving, a website devoted to communities centered around the farm to tablelifestyle.Brett graduated with a degree in Communications, and entered the fitnessindustry, which eventually led him to the world of healthy cooking shows.Lena’s background is in the motion picture industry, where she worked asa well-known stunt woman for several years. For the last fifteen years, Brett and Lena have enjoyed working as productreps for the Kitchen Craft Cookware company. This position allows themthe opportunity to share their passion for healthy lifestyle choices withpeople from all walks of life. About four years ago, after watching a CBS special on Serenbe, a AgrihoodCommunity outside of Atlanta, GA., Brett’s curiosity was sparked to explorealternative communities in which to raise his family. Since then, Brett andLena have traveled the country exploring the farm to table lifestyle, and blogabout their exciting journey on AgrihoodLiving.com…

Amy Klein has more than 35 years of professional experience in non-profitmanagement, strategic planning, program development, fundraising andfinancial oversight. As Chief Executive Officer at Capital Roots, shespearheads the 45+ year-old non-profit’s mission to nourish healthycommunities by providing access to fresh food and green spaces for all.Since joining Capital Roots in 1996, she has launched ten new programs thatincrease access to fresh, affordable food in our region’s underservedneighborhoods and expanded the non-profit’s geographical reach to includefour counties. She currently oversees 32 staff members who work toimplement the various programs that have been created under her leadership,including the nationally recognized Veggie Mobile®. Vegan Cream of Mushroom Leek Soup Makes 16 cups- Serves 8¼ cup olive oil4 cups sliced shiitake mushrooms2 cups sliced Baby Bella3 cups dried mushrooms & soaking water1 Onion, chopped2 Leeks- chopped2 shallots, chopped2 carrots, chopped1 celery, chopped2 TBS. minced…

Bio:Michelle Lynn Hughes is Associate Director of Regional Food Programs atthe Glynwood Center in Cold Spring, NY. This role allows Michelle to useher passion for connecting diverse people with varied experiences to create amore just and resilient food system in the Hudson Valley. At Glynwood,Michelle co-manages the Food Sovereignty Fund, and leads the CSA is aSNAP and Regional Food for Health programs. Previously, Michelle wasthe Co-Director and Head Buyer for Rolling Grocer 19, a nonprofit grocerystore that uses a tiered pricing system to fight food insecurity. Prior to that,she was the Director of Investments and Partnerships for the National YoungFarmers Coalition, and for 10 years directed a program at GrowNYC whereshe helped 20 immigrant families establish independent farm businesses on acombined 400 acres. Michelle and her husband also run Reclamation HerbFarm, a medicinal herb farm at their home in Germantown, NY. Michelleholds a BS in Conservation Ecology and Agroecology from RutgersUniversity.…

Bio:Leonard Buschel is a Philadelphia native, and a very happy Los Angeles transplant. He is CaliforniaCertified Substance Abuse Counselor with years of experience working with people struggling withaddiction. He attended Naropa University in Boulder, CO. Mr. Buschel is the founder of Writers InTreatment whose primary purpose is to promote ‘treatment’ as the best first step solution for addiction,alcoholism and other self-destructive behaviors. Leonard is the director of the 13 year old REEL RecoveryFilm Festival & Symposium®, and for nine years has been the editor/publisher of the weeklyAddiction/Recovery eBulletin®. He also directs and produces the annual Experience, Strength and HopeAwards® in Los Angeles.Buschel’s memoir was published in 2021, HIGH: Confessions of A Cannabis Addict is about his journeyfrom drug dealer to drug counselor. Buschel's memoir also tells of his birth and early life in Philadelphia.Three weeks after he was born his father died suddenly. Growing up fatherless played a large part…

Mr. Adams is responsible for the site management, daily operations,programming, budgeting, long range planning, and supervision of staff andvolunteers at the Edible Academy. Mr. Adams joined the Garden as aScience Education Intern at the GreenSchool in 2001. He was hired as theCoordinator of the Everett Children’s Adventure Garden in 2002, and waspromoted to manager of the Family Garden in 2005. He became Director ofthe Edible Academy in 2012. Mr. Adams was instrumental in thedevelopment of the new campus, including the design, new gardenconfigurations, new program concepts, and staffing structures. Mr. Adamscollaborated with NYBG’s Professional Learning colleagues to develop andimplement three teacher institutes dedicated to school gardening, and hasexecuted several grants with local partner organizations to promote garden-education and nutrition education. Mr. Adams has presented at numerouslocal and national conferences dedicated to youth and garden-basededucation, and is involved in NYC area advisory…

Bio:Sean Fitzpatrick, is the Founder and Executive Director of Real FoodShare. Real Food Share is a 501(c)3 nonprofit founded on the belief thateveryone deserves access to healthy food. Their mission is to transformand uplift our local food system to eliminate hunger.Sean’s desire to serve, led him to kick off Real Food Share in 2019, toprovide healthy food access to food pantries across CT. Sean has 20years of experience as a personal trainer and health coach and afterovercoming chronic skin and digestive issues through nutrition changes,was inspired to bring fresh, local, and nutrient-dense food to neighborsthat don't have access to it. Creamy Penne with Wild Mushrooms and Broccoli1 Ib. Organic Penne1 onion, diced8 cups wild oyster mushrooms, cut2 Tbs. minced garlic2 Tbs. tamari1 bunch broccoli, cut into florets1 cup fresh or frozen peas¼ cup extra virgin olive oil½ cup white wine2 teaspoons dried oregano1 t. dried basil½ t. dried thyme½ cup sundried tomatoes, sliced½ cup pine nuts½ t. red pepper flakes…