IT'S ALL ABOUT FOOD Podcast

Deregulation, Glyphosate & Corporate Pollution — Who Pays the Price?

Deregulation, Glyphosate, Corporate Pollution

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885   Deregulation, Glyphosate & Corporate Pollution — Who Pays the Price? This week on IT’S ALL ABOUT FOOD, Caryn Hartglass takes a deep investigative dive into glyphosate, corporate deregulation, and the future of our food system. From the courtroom battles that exposed Monsanto’s internal strategies to the science behind pesticide formulations and climate impacts, this episode connects the dots between public health,…

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Hanna Garth, Food Justice Undone

Food Justice Undone, Hanna Garth

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Hanna Garth, Food Justice Undone, Lessons For Building a Better Movement Hanna Garth is Assistant Professor of Anthropology at Princeton University, author of Food in Cuba: The Pursuit of a Decent Meal, and coeditor of Black Food Matters: Racial Justice in the Wake of Food Justice.    

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Hartglass & De Mattei, Sweet and Sour Fork

Sweet and Sour Fork

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Hartglass & De Mattei, Sweet and Sour Fork Caryn Hartglass and Gary De Mattei cover the impact on our culture and how it can be used to help us lead healthier, more compassionate lives – or the opposite, creating habits that are addicting and damaging to all life on earth. They stress the importance of community (shared meals, potlucks, eating in restaurants),…

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Lianna Levine Reisner, Plant Powered Metro New York

Lianna Levine Reisner

Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885 Lianna Levine Reisner, Plant Powered Metro New York Lianna Levine Reisner, MSOD, is building a multicultural movement for health as President and Network Director of Plant Powered Metro New York, an organization she co-founded in 2019 to empower local communities to prevent and reverse chronic disease through evidence-based, plant-based nutrition. To address her family’s health challenges, Lianna had been searching for clear,…

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January Veganuary Dishes

Baked Falafel Burgers

Vegan, gluten-free

Baked Falafel Burgers are bursting with the great combination of flavors as the traditional Falafel, only without all the oil and salt. And since they are baked and not fried, they are even easier to make. We recently improved the recipe and updated it here. Serve on your favorite bun with your favorite burger fixings, along with our Red Pepper Hummus and Baba Ganoush from the REAL Mezze Platter (below). 1 3/4 cups garbanzo beans, cooked from dried beans or…

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Even Cowgirls Get The Blues Veggie Burger, Gluten-Free, SOS-free, Vegan

vegan gluten-free sos-free burger

Have you ever tried Trader Joe’s Quinoa Cowboy Veggie Burgers? I haven’t, they contain egg whites, so they are not vegan. But I heard they were really good. This gave me the blues. Why ruin a perfectly good veggie burger with egg whites? What’s a REAL cowgirl to do but put her own version together and share it with y’all. This burger goes great with our Chipotle Sauce. Ingredients 1 1/2 cup cooked Black or small Red Beans 1 cup…

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REAL Vegan-style Meatloaf

When we created the Healthy World Burger I knew that we had the perfect base for a meatloaf. Here it is. Ingredients 4 1/2 Cups REAL Mixed Cooked Grains (cook together 1 cup millet, 1 cup brown rice or turanicum, 1/2 cup of black rice and 1/2 cup of red rice together and then take 4 1/2 cups of the resulting cooked grain mixture) or cook grains separately and measure out the following: 1 1/2 cups cooked millet 1 1/2…

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Miso Vegetable Soup

1 yellow onion, peeled and diced, or sliced in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3-4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty) 1 small piece kombu 1 scallion chopped Optional: 4 ounces Mushrooms, cleaned and chopped 4 ounces Silken tofu cubed One serving cooked noodles like mung bean glass noodles,…

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Vegan Ramen Noodle Soup

Everyone loves a hot steamy bowl of noodle soup. Serve up a healthy bowl of our homemade REAL Ramen Noodle Soup and you’ll think you’re back in college…only a lot smarter. 5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (for the cooked noodles) Ramen Dry Spice Mix…

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Polenta with Roasted Garlic and Basil

Polenta is a versatile grain. It’s great savory or sweet. You can flavor it so many ways. This is a favorite with garlic and basil. 1 cup organic polenta (not the quick cooking kind) 3 cups water 6 cloves roasted garlic 1 Tablespoon dried basil salt to taste In a saucepan on medium heat, stir together polenta, water, garlic and basil. Cover, stirring regularly, making sure it doesn’t stick to the bottom. Cook until polenta is soft and creamy, about…

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