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 of Mother Teresa, “Not all of us can do great things, but we can do small things with great love” is a guiding principle for me. My long term active service and mentorship in my church and community including establishing a laundry ministry in Bristol called “Laundry Love” has prepared me to serve the needs of our clients. The position of Volunteer and Administrative Director at Bread for Life is well suited to my heart to serve others. We have many exciting opportunities for volunteer service at Bread for Life and I am proud to work with our clients and volunteers to meet the mission of Bread for Life. https://southingtonbreadforlife.org/ Tofu Quiche with Broccoli, Asparagus and Shiitake Mushrooms Preheat oven to 425’ degrees Makes 1 quiche Ingredients 1 prepared Vegan pie shell 1/2 round cake of Miyoko's & "Herbes de Provence" cashew cheese 1 Tbs. ground flax seed 1 Tbs. apple cider vinegar 1 Tbs. water ½ Block extra firm Tofu ¼ cup, plus 1 Tbs. Oat Milk ½ t salt ¼ t. white pepper ¼ t. nutmeg 2 Tbs. fresh chopped dill, plus 1 t. for garnish 2 Tbs. Dijon mustard 1 cup broccoli florets, cut small 1 onion, diced 10 Shiitake mushrooms, stems removed, sliced 10 stalks asparagus, sliced on diagonal 1” long ½ cup cherry tomatoes, sliced thin 1 t. minced garlic 1 Tbs. mirin 1 Tbs. tamari Directions 1. Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar and 1 Tbs. water. 2. Let sit for 10 minutes. 3. In the meantime, using an immersion blender, puree the block of tofu with the oat milk. 4. Add the salt, pepper, nutmeg, and dill. Blend until smooth. 5. Add the apple cider vinegar and flax seed mixture. Blend again. 6. In heavy sauté pan, sauté onions till translucent, add shiitake mushrooms and minced garlic, and cook until soft. Add the broccoli and cook for a few more minutes, add the asparagus. 7. Season with the mirin, and tamari. 8. Spread 2 Tbs. of mustard over entire bottom of pie shell, then sprinkle the Miyoko cashew cheese all around, then add the sautéed vegetables. Pour tofu mixture over vegetables and spread evenly in pie shell. Dot the top of the quiche with the sliced tomatoes and sprinkle with the remaining 1 t. of dill. 9. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 30 minutes more.

Raul Nieto, is a biologist and the director of The ITAPOA PROJECT based in the Choco region of Colombia and Ecuador. He has been working on this project since 1989. The ITAPOA PROJECT conbines scientific research, conservation and culture of the region. The goal of the project is to save habitat for amphibians in danger of extinction thru doing research, helping people cultivate organic cacao in deforested areas in order to get a better profit and to stop selling the primary forest trees to logging companies. They are planting African palms and trying to stop the growing of illicit crops, while building cattle ranches for livestock. They are making chocolate from the cacao, along with other products, and working to find markets for the products. Another goal of the project is to help connect the culture and musical culture of the region to their environment. www.itapoaproject.com www.HosteriaItapoa.com www.ItapoaR Grilled Banana, Mango and Pineapple with Rum Molasses Glaze 4 Organic Bananas- cut in half lengthwise, peels left on ½ ripe pineapple (organic, if possible), cut into slices about 1/2 “ thick 2 Organic Mangos, cut in half and pitted 3 Tbs. Oil For Glaze ¼ cup dark rum ¼ cup organic pomegranate molasses ¼ cup coconut oil 2 Tbs. lime juice To make Glaze In a small saucepan, combine the coconut oil, rum, molasses and lime juice. Cook over med. heat, until combined, and flavors are blended To Grill Fruit Brush fruit with oil and spray grill rack. Lay cut side down in grilling rack, and cook over fire for 2 minutes. Flip fruit, brush with glaze, and cook 1 minute longer.

Bio: William W. Li, MD, is an internationally renowned physician, scientist and author of the New York Times bestseller “Eat to Beat Disease: The New Science of How Your Body Can Heal Itself.” His groundbreaking work has led to the development of more than 30 new 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 Starve Cancer?” has garnered more than 11 million views. Dr. Li has appeared on Good Morning America, CNN, CNBC and the Dr. Oz Show, and he has been featured in USA Today, Time Magazine, The Atlantic and O Magazine. He is president and medical director 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 from cancer, dementia, and dozens of other avoidable diseases. Forget everything you think you know about your body and food, and discover the new science of how the body heals itself. Learn how to identify the strategies and dosages for using food to transform your resilience and health in Eat to Beat Disease. We have radically underestimated our body's power to transform and restore our health. Pioneering physician scientist, Dr. William Li, empowers readers by showing them the evidence behind over 200 health-boosting foods that can starve cancer, reduce your risk of dementia, and beat dozens of avoidable diseases. Eat to Beat Disease isn't about what foods to avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support the body's defense systems. The book's plan shows you how to integrate the foods you already love into any diet or health plan to activate your body's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fight cancer, diabetes, cardiovascular, neurodegenerative autoimmune diseases, and other debilitating conditions. https://drwilliamli.com/book-li/ ABOUT THE MASTERCLASS: Join world renowned scientist, physician, and New York Times bestselling author Dr. William Li as he shares his wealth of knowledge and research that has impacted more than 50 million lives. Dr. Li is a true pioneer in food as medicine and has discovered more than two hundred foods that activate the body’s hardwired health defense systems: angiogenesis, regeneration, microbiome, DNA protection, and immunity. During this sixty minute free masterclass Dr. Li will break down each of the health defense systems to help you understand the basis of how they function and then share specific foods that you can use to activate each one. These are the same foods that Dr. Li has studied in detail to understand their abilities to combat and prevent things like cancer, cardiovascular disease. https://drwilliamli.com/masterclass/ Miso Salad Dressing Makes enough for 2 salads Ingredients 2 Tbs. Miso 2 Tbs. Orange Juice 1 Tbs. minced ginger ½ t. minced garlic 1-½ Tbs. Rice Vinegar 1 t. tamari 1 Tbs. safflower oil 1 t. maple syrup 1 t. sesame oil 2 Tbs. Tahini 1 Tbs. Lemon Juice Add all ingredients into Mini Food Processor and process until smooth.

Jaclyn Rutigliano Hometown Flower Company Jaclyn Rutigliano is the founder and CEO of Hometown Flower Collective, a Long Island-based sustainable floral design studio and pop-up flower truck. After 15+ years working as a publicist and branding/marketing expert, working with start-ups, non-profits, travel companies, and more, she started designing flowers as a form of stress relief, giving her a way to reconnect with nature and have a method of creative expression. It was then that she realized she had inherited the “floral gene, following in the footsteps of her parents and grandparents as a third generation florist. Having previously worked with the slow fashion movement, she applied her learnings about ethical and sustainable sourcing and responsible business and became committed to launching a sustainable floral design studio, exclusively working with locally-grown flowers. She launched Hometown Flower Co. alongside her husband, Marc Iervolino, on Mother’s Day 2019, the biggest day of the year for flowers, with a commitment to changing the status quo of our expectations for and relationship with flowers. Watermelon, Mint, and Cashew Chevre Salad 1 medium seedless watermelon, cut into 1” cubes 1/3 cup white balsamic vinegar Juice of ½ a lemon 2 Tbs olive oil salt and pepper 2 packages of Miyoko’s Creamery Herbs de Provence Cashew Cheese, cut into small cubes ½ red onion, chopped 1 medium bunch of mint, chopped Directions 1. Cut up the watermelon into 1” cubes. Drain in colander for ½ hour with a bowl underneath (this way, you can drink the juice!) 2. Whisk together the white balsamic vinegar, olive oil, and lemon juice in a bowl. 3. Mix the watermelon, cashew cheese, onion, and mint in a large bowl. Chill in refrigerator. 4. Drizzle with dressing, sprinkle with salt and pepper to taste, and toss right before serving.

Bio: Richard L. Anderson – For over 40 years, Rick Anderson has been a successful, marketing communications and public relations strategist to a wide range of public and private companies, government agencies and nonprofits. He was the co-director of the financial services practice at Fleishman-Hillard and co-founder of the Global Consulting Group, now a part of Nasdaq. Rick began his career with Textron and later served as Ombudsman and Assistant Secretary of Economic Affairs for the Commonwealth of Massachusetts under two governors. Rick has been a BloomAgain board member since inception in 2014 and currently serves as the nonprofit’s chief marketing officer. Sautéed Mushrooms with Onions and Sherry 2 onions, cut into slivers 6 cups sliced mushrooms, any assortment will work ¼ cup olive oil 1/3 cup Sherry wine 1 Tbs. minced garlic, Tamari to taste Fresh chopped parsley Trim off stems of mushrooms and slice. Heat oil in bottom of wok and add onions. Cook on medium heat until the onions begin to soften. Add the mushrooms and cook for a few minutes until the mushrooms begin to wilt. Add the garlic and cook a few more minutes until the mushrooms are soft. Add the sherry wine and cook until all of the liquid is absorbed. Splash the mushrooms with some Tamari and cook until the Tamari glazes and caramelizes the mushrooms. Garnish with chopped parsley

Bio: Andrianna Natsoulas is the Campaign Director for the non-profit organization, Don’t Cage Our Oceans. Prior to joining Don’t Cage Our Oceans, Andrianna was the Executive Director for NOFA-NY, (Northeast Organic Farming Association of New York.) She has created and implemented comprehensive programs at several other organizations, including Greenpeace, Food & Water Watch, and the Northwest Atlantic Marine Alliance (now North American Marine Alliance) Andrianna has coordinated with the global food sovereignty movements and has served on national and international boards and steering committees. Her work inspired the interviews of over 80 farmers and fisherman, which she compiled into the book,"Food Voices: Stories of the People Who Feed Us." Through that work, she excels at alliance building and networking across cultures and backgrounds. Andrianna also has broad range of executive level experience from fundraising to budgeting to management to human resources. Andrianna received her bachelor’s of science degree from SUNY College of Environmental Science and Forestry in Syracuse, New York and her master’s of science degree from the University of Warwick in Coventry, England. She lives in New York’s beautiful Hudson Valley. Tagine with Butter Beans, Broccoli Raab and Cherry Tomatoes Serves 4 people 4 tbsp olive oil 1 large onion, roughly chopped 2 Tbs. Minced garlic 1 Tbs minced ginger 1 t. thyme 1 t. coriander 1 t. ground cinnamon ½ t. saffron threads, soaked in ½ cup boiling water 1 tsp cumin ¼ t. salt ¼ t. red pepper flakes 1 t. Ras Harout Spice Blend 1 bunch broccoli Raab, chopped 1 can chickpeas 1 can Trader Joe’s Giant Baked Beans in Tomato Sauce 15 kalamata olives- halved 15 cherry tomatoes- Halved 2 Tbs. toasted pine nuts 1 lemon, juiced a handful fresh chopped parsley In a Tagine: 1. Heat olive oil in bottom of Tagine and sauté the onion for a few minutes until it softens. 2. Add garlic, ginger and the spices. 3. Add the broccoli raab and let that cook down a bit. 4. Add the giant beans, chickpeas, tomatoes and olives. 5. Add the saffron with the soaking water. Bring the stew to a boil, then lower the heat to a simmer and put the Tagine cone top on. 6. Let cook for 5 minutes, allowing all of the flavors to meld. 7. Remove the lid to stir once or twice, and then return the lid. 8. Add the pine nuts, the fresh chopped parsley and squeeze the juice of one lemon into the dish. 9. Garnish with fresh parsley Serve with: Brown Rice or Couscous

Bio: Raised by three Ecuadorian women in Queens, New York, Carla Kaya Perez-Gallardo [she/they] was born into a home with a kitchen that was always busy. In seventh grade, they started Saborines, a pie company named after her grandmother. After graduating from Bard College with a degree in studio arts, they found a place for herself cooking and managing kitchens. Following a brief pause from cooking and a strained attempt to navigate the traditional art world, in 2016 she became co-founder of Lil’ Deb’s Oasis and is now chef-owner & creative director of the James-Beard nominated restaurant and community hub in 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 cashews, soaked for 2 hours in water • ½ t. nutmeg powder • 2- 9oz. boxes GF lasagna noodles • 1 lb tofu, drained • 1 cup vegan mozzarella cheese (4 ounces) • fresh chopped parsley PREPARATION • Heat the oven to 375 degrees. Boil a kettle of water (an electric kettle works great here). • Meanwhile, sauté the onions in the olive oil until translucent. Add the mushrooms and 2 Tbs. of minced garlic. Add the wine and continue cooking for five minutes. Add the artichoke hearts and cook another 10 minutes. Add the spinach and continue cooking. • Pour boiling water over the lasagna noodles and let sit for 15 minutes while you prepare the filling. • While the artichokes are cooking, puree the beans in a food processor. Add the tofu, nutritional yeast, and miso and continue processing until smooth. Add bean mixture to the pot with the artichokes and mix well. Season with salt and pepper. • Make the béchamel sauce; Drain the cashews and put into food processor. Pulse cashews with 2 cups of water. Add the remaining Tbs. of minced garlic, 1 Tbs. Tarragon, the nutmeg, and generously season with salt, pepper. • Assemble the lasagna: Spray a large lasagna pan with olive oil. Put a thin layer of the cashew béchamel sauce down on bottom of pan. Put down a single layer of lasagna noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Lay down another layer of lasagna noodles. Spread the remaining bean filling over the noodles. Put down another layer of noodles and cover with the entire casserole with the remaining cashew béchamel sauce. Evenly sprinkle the vegan mozzarella on top. • Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, Let cool for at least 10 minutes before slicing. Garnish with fresh chopped parsley.

Chef AJ has been devoted to a plant-exclusive diet for nearly 45 years. She was the host of the television series Healthy Living with CHEF AJ which aired on Foody TV. A chef, culinary instructor and professional speaker, she is the author of three bestselling books,The Secrets to Ultimate Weight Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, Own Your Health and The 10th Anniversary Edition of Unprocessed, all which have received glowing endorsement by many luminaries in the plant based movement. Chef AJ was the Executive Pastry Chef at Santé Restaurant in Los Angeles where she was famous for her sugar, oil, salt and gluten free desserts which use the fruit, the whole fruit and nothing but the whole fruit. She broadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily. She is the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and the body that they deserve and is proud to say that her IQ is higher than her cholesterol. In 2018 she was inducted into the Vegetarian Hall of Fame. Kale and Napa Cabbage Salad with Carrots and Cranberries, served with a Japanese Dressing Ingredients; 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 Directions 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

Bio: Zahra Tangorra is a Chef/ Culinary Consultant, Business Owner, Podcaster and Writer living and working in Brooklyn, New York. Her latest food project is Zaza Lazagna, launched in Winter 2021. Zahra and long time friend and coworker and Ryan Crossman partnered in creating ZAZA, and took their love of Italian American food and gracious hospitality, and adapted it into a heat and eat at home popup. ZAZA has been featured in a variety of publications including:The New Yorker, The Infatuation, Eater NY, Busboy and Brooklyn Magazine. Zahra hosts two podcasts on Heritage Radio Network, “Life’s a Banquet”, and “Processing”. Zahra has written for various publications including “Lenny Letter”, “DVeight Magazine”, and Dana Cowin’s upcoming “Speaking Broadly” zine. Beet Green and Leek Paté Ingredients 1 bunch beet tops 2 Leeks, tops removed, diced 2 stalks celery, diced 1 cup cilantro ½ cup parsley 1 cup walnuts 2 teaspoons minced garlic ½ t. salt ¼ t. cayenne pepper 1 t. cumin 2 t. Khmeli Suneli (Georgian Spice) 1 t. Tamari 1 Tbs Nutritional Yeast 3 Tbs. olive oil 1. Steam beet tops above 1” of water for 5 minutes. Let cool. 2. Squeeze out all water from beet tops. 3. Sauté leeks and celery in 1 Tbs. olive oil until soft. Add 1 Tbs. of water at a time if leeks and celery are sticking to pan. 4. Toast the walnuts for a few minutes in a heavy cast iron pan to bring out the flavor. 5. Puree beet tops in food processor. Add sautéed leeks and celery. Add toasted walnuts. 6. Add parsley and cilantro, along with all spices. Pulsate until fully blended and a smooth puree remains. 7. Dizzle in remaining 2 Tbs. of olive oil slowly, while food processor is running. 8. Adjust spices to taste. 9. Serve with crudités or crackers

Marie Burcham, JD, lives in the Pacific Northwest where they actively garden and work to improve the soil wherever they are. Their educational background is in Animal Science and English from the University of California, Davis and they also have law degree from Lewis and Clark Law School. After completing law school and passing the Oregon Bar exam, they practiced in animal and agricultural law for a few years before joining Cornucopia’s policy team. Now Cornucopia’s policy director, Marie is particularly passionate about conservation agricultural, farm ecology, and animal welfare. Marie leads Cornucopia’s regulatory advocacy work and Marie champions authentic organic agriculture in their research, writing, education, and direct advocacy. Vegan Curried Egg Salad Ingredients  1 can Eden Garbanzo Beans ¼ cake extra firm tofu ¼ cup diced celery ¼ cup grated carrots 1 Tbsp. dill 5 Tbsp. vegan mayo 1 t. curry powder ¾ t. black sal Directions 1. Drain the garbanzo beans. Pulse the garbanzo beans in a food processor until they are chopped, but not pureed. You want them to be chunky. Place in a mixing bowl. 2. Press the ¼ cake of tofu between a dish towel to remove excess water, and then crumble into bowl with garbanzo beans. 3. Add the celery, carrots and dill. 4. Mix in the mayo, and add the curry powder and salt. 5. Taste and adjust seasoning to your liking. 6. Garnish on a plate with lettuce, tomato and cucumbers, or make into a sandwich on some delicious whole wheat sourdough bread, with mayo, lettuce and tomatoes.

Sean Barrett has built a long career creating ocean-centric small businesses and establishing new models for the utilization of marine resources in North and Central America. He is the founder of Dock to Dish™️, an expansive network of small-scale community-based fishery programs, as well as The Montauk Seaweed Supply Company™️. Sean is currently pioneering a “sea to soil” movement to revive an ancient symbiotic relationship between regional gardens and farmlands and our local oceans through the cultivation of macroalgae, such as sugar kelp, which is converted into a variety of fertilizer and livestock feed products. He serves as an appointed member on the Marine Resources Advisory Council at the New York State Department of Environmental Conservation, on the Executive Board at the Northeast Organic Farming Association of New York, as advisor to the federal Mid-Atlantic Fishery Management Council and has been named Person of the Year by the United Restaurant and Tavern Owners Association of New York State. Linguine al Limone with Cashew Crema 4-6 Servings Ingredients- 2 Lemons- Zest and Juice 1 lb Organic Linguine (or other GF Pasta) Kosher Salt 1 cup cashews, soaked for 1 hour 1-2 Tbs. Truffle Oil (optional) 3 Tbs. Olive Oil 1 cup frozen petite peas- run under warm water to defrost. 2 Tbs. Nutritional Yeast ¼ cup fresh chopped parsley, plus 1 Tbs. 2 cups pasta water Salt and Pepper Preparation 1- Using a vegetable peeler, remove three 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Grate the rest of the zest and put into small bowl. Cut lemons in half and juice. You need 1/3 cup of lemon juice (you can add more lemon juice at the end of recipe if desired). Put in small bowl and set aside. 2- Cook pasta in large pot of boiling water with plenty of salt. (Add enough salt to water to taste like the sea.) Cook until al dente, don’t over cook because pasta will finish cooking in the sauce. 3- Meanwhile, drain the cashews. Put into mini food processor or blender, add 1 cup of water, and puree until very smooth and creamy. 4- Using a large pot, sauté the lemon zest in 3 Tbs. of olive oil for 1 minute. Add the cashew crema and 1 cup of pasta water to the pot, and mix well. Cook over medium heat, whisking often, for about 2 minutes. Lower heat and add another cup of pasta water. 5- Using tongs, transfer linguine to the pot with sauce . Toss well. Add the nutritional yeast, the peas, the chopped parsley, and the reserved lemon juice. Toss again, being careful not to squish the peas. If sauce is too thick, add more pasta water, 1 Tbs at a time, until desired consistency is reached. (Cream sauces thicken as they cool, so save some of the pasta water to add if needed) 6- Season with salt and pepper. 7- Transfer pasta to large pasta bowl. Drizzle with truffle oil. Add reserved lemon zest strips and garnish with chopped parsley.

Mandana is an Iranian-American community herbalist, storyteller, land tender, and a joyous member of the mycelial network of liberatory thinkers. She is a co-founder and educator at Wild Gather School of Herbal Studies, where for the past 8 years she’s had the deep pleasure of sharing her love and experiences in plant medicine and community care. Mandana finds her north star by supporting her community’s journey back to the land and empowering others in their reconnection and remembering of ancestral knowledge and technologies. Through her shared wisdom and initiatives in the Mahicantuck (Hudson) Valley, she works to offer her community access to equitable care, plant medicine, and herbal education. Roasted Farro with Leeks, Mushrooms and Spinach Preheat 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 sundried tomatoes in oil • 1 lb fresh baby spinach • ¼ cup chopped Italian Parsley

Liz Carlisle is an Assistant Professor in the Environmental Studies Program at UC Santa Barbara, where she teaches courses on food and farming. Born and raised in Montana, she got hooked on agriculture while working as an aide to organic farmer and U.S. Senator Jon Tester, which led to a decade of research and writing collaborations with farmers in her home state. She has written three books about regenerative farming and agroecology: Lentil Underground (2015), Grain by Grain (2019, with co- author Bob Quinn), and most recently, Healing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming (2022). Prior to her career as a writer and academic, she spent several years touring rural 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 dried between 2 dish towels oil spray 1 onion, cut in half, then sliced into slivers 2 carrots, cut 2 Japanese Eggplants, cut 3 Tbs grated ginger 2 Tbs minced garlic 1 stalk celery, diced 1 small head broccoli raab 2 cups Napa Cabbage 2 cups Bok Choy 1 red pepper, diced Olive oil 4 Tbs. Tamari (to taste) 2 Tbs. Aji Mirin cooking wine 2 Tbs. dark sesame oil 1 t. hot sesame oil or red pepper flakes (optional) 1 cup lightly salted peanuts ¼ cup chopped cilantro, optional 1. In a wok or saucepan, set up a steamer and steam the eggplant and carrots, just until soft. 2. Meanwhile, prepare a cookie sheet with parchment paper and spray with oil. Toss the tofu cubes with 1 Tbs. minced garlic and 1 Tbs. grated ginger, and lay out onto cookie sheet. Bake until golden brown, turning as needed, about 10-15 minutes. Splash with 2 Tbs. of Tamari and 2 Tbs. of Mirin and return to oven for 5 more minutes. Remove from oven and set aside. 3. Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for a few minutes, then add the celery and red pepper. 4. Add the remaining garlic and ginger. Along with the broccoli raab, continue cooking at med. high heat, stirring constantly for 5 minutes. 5. Add the Napa cabbage and boy choy. . Add a little water if needed to prevent sticking. Cook for a few minutes more, then add the Tofu, steamed carrots, and eggplant, the 2 Tbs. Aji Mirin, dark sesame oil and Tamari. 6. Add the peanuts and optional cilantro Serve with Brown Rice or Udon Noodles

Dana Ellis Hunnes is an Adjunct Assistant Professor with the UCLA Fielding School of Public Health, a Senior Dietitian at the Ronald Reagan UCLA Medical Center, and author of Recipe For Survival: What You Can Do to Live a Healthier and More Environmentally Friendly Life with Cambridge University Press (2022). She earned her BS in nutrition and human biology from Cornell University, her Masters of Public Health (MPH) and PhD in Public Health from the UCLA Fielding School of Public Health at UCLA where she teaches courses on nutrition, chronic disease, and the environment. Her research examines the relationships among climate change, food choices, and food security. She also looks at how these relationships affect our health, as well as the health of the planet and its oceans. She is frequently cited in popular media: she has been interviewed on NBC Nightly News, WBAI radio, Huffington Post, Self Magazine, Associated Press, US Health and News Report, the Los Angeles Times, and other news and media outlets. Seeded Whole Grain Soda Bread- Vegan Makes 1- 8” Round Loaf- Ingredients ¼ cup org. millet or brown rice ¼ cup org. quinoa 2 Tbsp, amaranth 1-cup org. rolled oats, plus ¼ cup 1-can coconut milk 1-cup milk alternative (I used oat milk) 2 Tbsp.+1-½ t. Apple Cider Vinegar 1 Tbsp. vegetable oil, 3 cups org. whole wheat flour 1 cup org. all-purpose flour 2 Tbsp. ground flaxseed 1-Tbsp. kosher salt 2 teaspoons baking soda 1/4 cup sunflower seeds, plus ¼ cup 4 Tbsp. coconut oil 3 Tbsp.brown rice syrup 1. Empty the can of coconut milk into a 4 cup Pyrex measuring cup. Using an immersion blender or mixer, blend the coconut milk until the fat and milk are combined. Add the milk alternative and apple cider vinegar. Sit the Pyrex cup in a warm place and let the milk rest for 10 minutes until it begins to curdle. 2. Meanwhile, in a medium size saucepan, mix the millet or brown rice, quinoa, amaranth, and 1 cup oats, with ½ cup of water. Let sit for 10 minutes. Add 1 cup of the coconut milk mixture. Simmer the grains for 10 minutes. Remove from heat and let sit for 2 hours to cool 3. Preheat oven to 350°F. - Grease an 8" diameter cast-iron skillet. 4. In a large bowl, mix the whole wheat flour, all-purpose flour, flaxseed, salt, baking soda, and ¼ cup sunflower seeds. Add the coconut oil, and using your fingers, break up the oil into small pea size pieces. 5. Add the brown rice syrup, the 1 Tbsp. of oil, and another 1 ¼ cups of the coconut milk mixture to the sauce pan of grains. Mix well. Add the wet ingredients to the dry ingredients. Using a wooden spoon, mix the dough until all of the dry ingredients are incorporated, and you have a smooth ball of dough. It will still be a little sticky. 6. Place dough into cast iron pan. Brush with remaining coconut milk mixture and top with the oats and sunflower seeds. Cut a large X into the top (don’t go too deep) and bake until golden brown and an instant-read thermometer inserted into the center of loaf registers 190°F, 55–70 minutes. Let cool in pan.

Brett Coleman, along with his wife, Lena, are the founders of Agrihood Living, a website devoted to communities centered around the farm to table lifestyle. Brett graduated with a degree in Communications, and entered the fitness industry, which eventually led him to the world of healthy cooking shows. Lena’s background is in the motion picture industry, where she worked as a well-known stunt woman for several years. For the last fifteen years, Brett and Lena have enjoyed working as product reps for the Kitchen Craft Cookware company. This position allows them the opportunity to share their passion for healthy lifestyle choices with people from all walks of life. About four years ago, after watching a CBS special on Serenbe, a Agrihood Community outside of Atlanta, GA., Brett’s curiosity was sparked to explore alternative communities in which to raise his family. Since then, Brett and Lena have traveled the country exploring the farm to table lifestyle, and blog about their exciting journey on AgrihoodLiving.com Scrambled Tofu with Vegetables Serves 4 1 large onion, chopped 2 small potatoes, cut into quarters 1 t. minced garlic 1 carrot 1 parsnip 1 ½ cup broccoli florets ½ red pepper, chopped 1 zucchini, diced ½ block of extra firm tofu, pressed between a towel to remove water olive oil ½ t. turmeric ½ Tbs. Tamari salt and pepper to taste 1 Tbs. chopped dill 2 Tbs. chopped parsley Procedure 1. In small pot, boil potatoes for 7 minute, until soft, but firm. Drain 2. Meanwhile, in a large skillet, sauté onion, carrots and parsnips in olive oil until soft, approx. 10 minutes, stirring constantly, to prevent burning. 3. Add red pepper, zucchini, broccoli, and garlic, and continue cooking for 3 more minutes. 4. Cut up the potatoes into smaller pieces, and add to the rest of the vegetables. 5. Crumble tofu into sauté pan with the vegetables. Add the turmeric, tamari, Salt and pepper, and cook for 5 minutes. Taste and adjust S & P 6. Add parsley

Amy Klein has more than 35 years of professional experience in non-profit management, strategic planning, program development, fundraising and financial oversight. As Chief Executive Officer at Capital Roots, she spearheads the 45+ year-old non-profit’s mission to nourish healthy communities by providing access to fresh food and green spaces for all. Since joining Capital Roots in 1996, she has launched ten new programs that increase access to fresh, affordable food in our region’s underserved neighborhoods and expanded the non-profit’s geographical reach to include four counties. She currently oversees 32 staff members who work to implement 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 8 ¼ cup olive oil 4 cups sliced shiitake mushrooms 2 cups sliced Baby Bella 3 cups dried mushrooms & soaking water 1 Onion, chopped 2 Leeks- chopped 2 shallots, chopped 2 carrots, chopped 1 celery, chopped 2 TBS. minced garlic 1 TBS. Herbs de Provence 1 TBS fresh tarragon, chopped ½ cup white miso 1 cup coconut milk 1 t. salt + ½ t. white pepper 1 cup cashews, soaked for 2 hours 4 cups vegetable stock 4 cups water 1 cup Port wine, plus ¼ cup Port wine 1 Tbs. Tamari Fresh chopped parsley for garnish 1. Put the 1 cup of cashews into a Pyrex measuring cup and pour boiling water over the cashews to cover. Let sit for 1 hour. 2. Put the 3 cups of dried mushrooms into a 4 cup Pyrex measuring cup and cover with boiling water. Cover with plastic wrap or plate, and let sit for 30 minutes. 3. In a large stockpot, sauté the Leeks, shallots, carrots, celery, and onions with the 1 TBS. minced garlic. Cook for 15 minutes until soft. 4. Pour the soaked mushrooms into a strainer over a container in order to reserve the soaking liquid. Chop the dried mushrooms and add to the pot, with the other vegetables. 5. Sauté for 10 minutes, adding a little of the mushroom liquid at a time to prevent from sticking to bottom of pot. Add the tarragon and Herbs de Provence, salt and white pepper. Let cook for 10 minutes. 6. Meanwhile, in a heavy sauté pan, sauté the mushrooms in a little olive oil with 1 TBS. minced garlic. When soft, add ¼ cup Port wine and 1 TBS. Tamari. Cook for a few more minutes until all the liquid is absorbed. Set aside. 7. Remove stockpot from heat and with an immersion blender, puree the vegetables. Add the white miso and coconut milk and blend some more. 8. Drain the cashews. In a mini blender, puree the cashews with 1 cup of water until smooth. Add to soup. 9. Return soup to stove and add the vegetable stock and water. Mix well. Heat to just under a boil. Adjust salt and pepper to taste. 10. Ladle soup into bowls and garnish with sautéed mushrooms and chopped parsley

Bio: Michelle Lynn Hughes is Associate Director of Regional Food Programs at the Glynwood Center in Cold Spring, NY. This role allows Michelle to use her passion for connecting diverse people with varied experiences to create a more just and resilient food system in the Hudson Valley. At Glynwood, Michelle co-manages the Food Sovereignty Fund, and leads the CSA is a SNAP and Regional Food for Health programs. Previously, Michelle was the Co-Director and Head Buyer for Rolling Grocer 19, a nonprofit grocery store that uses a tiered pricing system to fight food insecurity. Prior to that, she was the Director of Investments and Partnerships for the National Young Farmers Coalition, and for 10 years directed a program at GrowNYC where she helped 20 immigrant families establish independent farm businesses on a combined 400 acres. Michelle and her husband also run Reclamation Herb Farm, a medicinal herb farm at their home in Germantown, NY. Michelle holds a BS in Conservation Ecology and Agroecology from Rutgers University. Peanut Butter, Chocolate Chip Cookies Vegan Makes 44 cookies Preheat Oven to 375’- Makes 25 cookies 2 Tbs. ground flax seeds 2 Tbs apple cider vinegar 1 cup ground Rolled oats, 1 cup flour ½ cup ground walnuts ¼ cup Tapioca Flour ½ t. baking powder 1 t. baking soda 1 t. salt ¾ cup Peanut Butter ¼ cup coconut oil 1 Tbs. molasses 1-1/2 cup Maple syrup 2 t. Vanilla 1- 10-12 oz. bag Dark Choc chips Mix the flax seeds, and apple cider vinegar together in a small bowl, and set aside. Meanwhile, mix the dry ingredients together in a bowl. In a separate bowl, mix the Peanut Butter, coconut oil, molasses, vanilla and maple syrup together. Add the flax seed mixture to the wet ingredients. Mix the wet ingredients in with the dry ingredients until well blended. Stir in the chocolate chips. Drop cookies onto well greased cookie sheet and bake for 10 minutes. Turn pan, and back for another 5-10 minutes, depending on your oven and how crispy you like them. They will crispen up as they cool.

Bio: Leonard Buschel is a Philadelphia native, and a very happy Los Angeles transplant. He is California Certified Substance Abuse Counselor with years of experience working with people struggling with addiction. He attended Naropa University in Boulder, CO. Mr. Buschel is the founder of Writers In Treatment 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 Recovery Film Festival & Symposium®, and for nine years has been the editor/publisher of the weekly Addiction/Recovery eBulletin®. He also directs and produces the annual Experience, Strength and Hope Awards® in Los Angeles. Buschel’s memoir was published in 2021, HIGH: Confessions of A Cannabis Addict is about his journey from 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 in his formative and later years, possibly leading to a reliance on drugs. Leonard believes strongly in exercising the mind and continues to develop himself as counselor, psychological thinker, non-profit executive and writer. He does this through his own personal work in 12- step programs and has attended seminars by the most influential thinkers of our time: Mr. Buschel directed video interviews of many jazz greats including: Art Pepper, Mel Torme and Michel Petrucciani. He co-produced the Panasonic DVD series, Live at the Village Vanguard. Leonard is also a regular contributor to the Betty Ford alumni newsletter. In 2016, Buschel was given the Link Award by In Recovery Magazine for promoting recovery "using film, panel discussions, and speakers to understand and encourage compassion for people living with addictive disorders." He was named a recipient of the 2015 Acker Awards for Film Curating. The California Legislature Assembly awarded Leonard Buschel their 2016 Certificate of Recognition with the following statement: On behalf of the State of California and the residents of the 46th Assembly District, it is my honor to thank you for your outstanding work in promoting recovery among filmmakers with the Annual Reel Recovery Film Festival. Your dedication is an inspiration to us all and I wish you the best success on all your future endeavors. Crispy Tofu with Mushroom, Spinach and Cherry Tomato Tapenade Ingredients 1 cake extra firm org. tofu 3 Tbs. Corn meal 2 Tbs. Tapioca flour ¼ t. salt 1 t. Herbs de Provence olive oil spray 3Tbs Olive Oil 1 pint baby bella mushrooms 2 t. minced garlic 2 cups spinach ¼ cup Marsala wine 1 Tbs. Nutitional Yeast 1 t. fermented chili paste 2 Tbs .Tamari ½ t. salt ¼ t. pepper 1 Tbs. Truffle Balsamic Vinegar 1 Tbs. chopped parsley for garnish 1 cup cherry tomatoes Directions 1. Lay tofu on a clean dish towel. Cut it in half horizontally. Then cut it into 4 quarters, so you will have 8 squares of tofu. Lay the squares of tofu out onto a clean dry dish towel. Place another towel on top and press down, removing as much water as possible. 2. Prepare a cookie sheet lined with parchment paper, and sprayed with olive oil. 3. In a shallow bowl or pie pan, make a batter with the corn meal, tapioca flour, ¼ t. salt and Herbs de Provence. Add 3 Tbs water and mix well. 4. Dip the tofu squares into the batter on all sides and place on prepared cookie sheet. 5. Bake at 450-degree oven until the bottom is crispy and golden brown. Turn over and bake for another 10 minutes until the bottom becomes crispy and golden brown. 6. Meanwhile, while the tofu is baking, sauté the mushrooms in olive oil. When soft, add the garlic and spinach. 7. Add the Marsala wine, nutritional yeast, fermented chili paste, Tamari, salt and pepper and Truffle vinegar. Add the Cherry tomatoes, and cook down until they become soft. 8. Taste the sauce and adjust the seasonings to your taste. 9. Place golden tofu...

Mr. Adams is responsible for the site management, daily operations, programming, budgeting, long range planning, and supervision of staff and volunteers at the Edible Academy. Mr. Adams joined the Garden as a Science Education Intern at the GreenSchool in 2001. He was hired as the Coordinator of the Everett Children’s Adventure Garden in 2002, and was promoted to manager of the Family Garden in 2005. He became Director of the Edible Academy in 2012. Mr. Adams was instrumental in the development of the new campus, including the design, new garden configurations, new program concepts, and staffing structures. Mr. Adams collaborated with NYBG’s Professional Learning colleagues to develop and implement three teacher institutes dedicated to school gardening, and has executed several grants with local partner organizations to promote garden- education and nutrition education. Mr. Adams has presented at numerous local and national conferences dedicated to youth and garden-based education, and is involved in NYC area advisory panels focused on promoting health and wellness, garden-based education, and food education. When not involved in garden-based education at NYBG, Toby can be found watching soccer or riding a surfboard, two sports he has spent most of his life pursuing in his free time. Mr. Adams earned a B.S. in Biology from SUNY Geneseo. Hearty Black Bean Soup Ingredients; 2-1/2 cups dried Black Beans 6 cups water 2 Bay leaves 2 cloves garlic 2 onions, chopped 2 carrots, diced 1 celery stalk, diced ½ red pepper, chopped ½ yellow pepper, chopped ½ cup cilantro, chopped fine for garnish 2 t. cumin 1 t. oregano 2 t. salt 1 t. pepper 2” piece kombu _____________________________________________________________ Directions; 1. Wash and Drain beans, place in pressure cooker with 6 cups water, 2 cloves garlic, 2 Bay leaves, kombu, oregano, and cumin. Set pressure cooker for 20 min. (or in large stock pot for 2 hours or longer, until soft) 2. Meanwhile, in stock pot, sauté onions, carrots, celery and peppers in olive oil until soft. 3. When beans are done, remove bay leaves and kombu. Using an immersion blender, puree the beans until smooth. 4. Add the veggies to the beans. Add 2 t. of salt, 1 t. pepper. 5. Taste and adjust spices to your liking. Add more salt and/or cumin if desired. 6. Add approx. ½ cup cilantro. 7. When serving, garnish each bowl with chopped red onion, a little cilantro and cashew cream (recipe for cashew cream below) 8. Serve with tortilla chips. Cashew Cream Recipe- puree until smooth, ½ cup of soaked cashews with ½ cup of water and juice from ½ lime. Salt to taste, Serve as garnish on soup.

Bio: Sean Fitzpatrick, is the Founder and Executive Director of Real Food Share. Real Food Share is a 501(c)3 nonprofit founded on the belief that everyone deserves access to healthy food. Their mission is to transform and uplift our local food system to eliminate hunger. Sean’s desire to serve, led him to kick off Real Food Share in 2019, to provide healthy food access to food pantries across CT. Sean has 20 years of experience as a personal trainer and health coach and after overcoming chronic skin and digestive issues through nutrition changes, was inspired to bring fresh, local, and nutrient-dense food to neighbors that don't have access to it. Creamy Penne with Wild Mushrooms and Broccoli 1 Ib. Organic Penne 1 onion, diced 8 cups wild oyster mushrooms, cut 2 Tbs. minced garlic 2 Tbs. tamari 1 bunch broccoli, cut into florets 1 cup fresh or frozen peas ¼ cup extra virgin olive oil ½ cup white wine 2 teaspoons dried oregano 1 t. dried basil ½ t. dried thyme ½ cup sundried tomatoes, sliced ½ cup pine nuts ½ t. red pepper flakes (optional) ¼ cup chopped fresh Italian parsley 1-1/2 teaspoons salt 1 teaspoon pepper 1 cup cashews, soaked for 2 hours 3 whole garlic cloves 2 Tbs. nutritional yeast 1. Coat bottom of cast iron pan with olive oil. Sauté onions, for a few minutes, then mushrooms and minced garlic and cook for 5 more minutes. Continue cooking until the mushrooms start to brown and liquid evaporates. Add the wine and tamari and continue cooking again until liquid evaporates. 2. Remove a cup of the mushrooms to reserve for garnishing the top. 3. Add the broccoli, sun dried tomatoes, peas, dried herbs, and pine nuts. Deglaze the pan with a splash of water and continue cooking until the broccoli is soft. 4. Drain the cashews. In a mini food processor, mix the cashews with 1 cup of water and the 3 cloves of garlic. Add salt to taste, 2 Tbsp. nutritional yeast, and blend until smooth, scraping down sides of processor to incorporate all of the cashews. 5. 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 cream sauce if it needs to be thinned out. 6. Add the penne to the pan with vegetables. Mix in the cashew sauce. Taste and adjust salt, pepper, and mix in the fresh parsley, leaving a little for garnishing the top, along with some pine nuts. 7. Serve the pasta in a large bowl, garnish the top with the reserved mushrooms, parsley, and pine nuts