Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Mark Reinfeld, Islands of Peace Mark Reinfeld is an award-winning author, chef, and parent advocate with over 25 years in wellness and education. Founder of Vegan Fusion and co-creator of the Islands of Peace framework, Mark blends compassion, creativity, and lived experience in his work He and his wide Ashley are parents to a child with Angelman Syndrome and are dedicated to…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Send comments and questions to Caryn at info@realmeals.org. Caryn Hartglass, Are You Hungry? In this episode Caryn reviews food insecurity and the history of SNAP, the Supplemental Food Assistance Program and the changes that are taking place today due to the shutdown and current politics; COP30 and climate-related events; animal rescues, meat analogs; animal foods and UTIs. Links mentioned in…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Caryn Hartglass, Politics, Protests, and Pastries Caryn talks about the upcoming No Kings protests and protests in history like the Haymarket Affair, while preparing to perform the role of anarchist, activist Emma Goldman in a contemporary opera. She shares recipes for some favorite comfort foods for cool autumn weather. Halloween, Unicef, the Farm Bill, and Bird Flu are othger topics she discusses.…
Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Caryn Hartglass, Seasoned Wisdom – Herbs, Spices and Seeds Caryn goes into detail about all the herbs, spices and seeds used in her daily food preparation. Links mentioned in the post: The 12 Cinnamon Powders You Should Never Use: https://www.consumerreports.org/health/food-contaminants/high-lead-levels-in-cinnamon-powders-and-spice-mixtures-a4542246475 Frontier Co-op Statement on Lead in Cinnamon: https://www.foodcoop.com/wp-content/uploads/2024/11/Frontier-Co-op-Lead-in-Cinnamon-Statement-2024.pdf Caryn Hartglass talks about the song Phidyle by Henri Duparc, which she recorded that…
The idea and inspiration for this pie arrived on Thanksgiving morning, just in time! It was ready by noon and served for dinner. I love the Three Sisters of Indigenous American Agriculture, the intercropping method of planting corn, beans, and squash together and I make sure to have a corn, bean and squash dish at every Thanksgiving table. This dish uses squash seeds for the fat in a no-oil crust; beans, corn kernels and squash purée in the filling; and…
Preparing for my IT’S ALL ABOUT FOOD interview with Ellen Ecker Ogden, I reviewed her book, The New Heirloom Garden. It’s beautiful. It has many recipes using heirloom fruits and vegetables but many are not vegan, and include cream, eggs, butter. I can easily veganize most of them using cashew cream for heavy cream, vegan butter and depending on the recipe, there are numerous swaps for eggs. I saw her recipe for a Caramelized Leek Tart and had to make…
I recently interviewed Ralph Nader on IT’S ALL ABOUT FOOD about The Ralph Nader and Family Cookbook, Recipes from Lebanon and Beyond. There are many vegan recipes in this book and then there are some that aren’t. I was quickly veganizing the nonvegan recipes in my head as I reviewed them, thinking I would make them at some point. This is the first recipe that I have made and veganized, Sheikh Al-Mahshi, the king of stuffed food. Normally made with…
Fall is in the air. How about making Pumpkin Bread this weekend? Ingredients: 2 cups all purpose gluten-free flour (we use Bob’s Red Mill All Purpose Baking Flour, Gluten Free) 2 teaspoons baking powder 1 1/2 teaspoons xanthan gum 1 fifteen-ounce can pumpkin purée 2/3 cup packed brown sugar 1 tablespoon cinnamon 1/4 teaspoons allspice 1/4 teaspoons cloves 1/4 teaspoons nutmeg 1/2 teaspoons ginger (1 1/2 Tablespoons Pumpkin Spice mix can be used instead of above individual spices) 2 teaspoons…
We had made a version of this soup while traveling using a store bought low-sodium vegetable broth. Once at home, instead of a packaged broth, I used herbs and spices to flavor the water instead. The sweet potatoes give the soup a nice flavor. Ingredients: 6 cups water Spice/Herb mix: 2 Tablespoons onion powder 1 teaspoon garlic powder 1 teaspoon turmeric 1 teaspoon summer savory 1 teaspoon marjarom 1 teaspoon fennel seeds 1 teaspoon celery seeds 2 sweet potatoes,…
Gary De Mattei whipped this dish up, inspired by Ratatouille and we’re calling it Eggplant DeMattouille. Ingredients 1 8-ounce package marinated tempeh (cut in 2” cubes) 1 large eggplant (chopped to 1” cubes) 2 Yukon Gold potatoes (chopped to 1” cubes) 1 large sweet potato (chopped to 1” cubes) 1 large red onion (rough chopped) 3 carrots (rough chopped) 3 stalks of celery (rough chopped) 2 cloves of garlic (minced) 1 Tablespoon Herbes de Provence (or mix of herbs like…
October 11, 2022 London and New York This is it. The last day of our 25-Day Magical European Tour. We packed in a lot of adventures with good food. There was an electric tea pot in our hotel room however the cord did not reach the outlet. It also didn’t have a plug…
October 10, 2022 London Our adventure is almost over. We leave tomorrow. I am amazed at everything we have packed in so far. Still we have a full day left. I wanted to try to visit the Royal Botanical Gardens. We left the hotel a little after 10am. We stood at a bus…
October 9, 2022 Aix-en-Provence, France and London, England All good things must come to an end. It is time to say Au Revoir to Aix-en-Provence. We are sad, but we will return. Josée had recommended a restaurant on the Cours Mirabeau, Le Singe Vert, or the green monkey. With a few hours left, we…
