Susan Zimet has been the Executive Director of Hunger Action Network of New York State since February, 2015. Hunger Action Network is a membership organization of emergency food providers, advocates, faith groups and low-income individuals whose goal is to end hunger and its root causes, including poverty. Hunger Action Network has the dual goals of reducing hunger in the short term (e.g., increase funding for emergency food, stronger food stamp programs, more community gardens) while promoting long-term solutions such as universal health care, living wage jobs, and affordable housing. Susan has a long career in government and in media relations and marketing. She has dedicated herself to advocating on public policy issues such as property tax reform, protecting the environment, women’s rights and veteran’s rights. Prior to joining Hunger Action Network, Susan served as an elected official, representing the Town of New Paltz in both the Ulster County Legislature and as the Town Supervisor. She also served as Vice President, Associate Media Director at Grey Advertising and taught advertising and media at SUNY New Paltz. In addition to Hunger Action Network, Susan is also President of Zimet Group, Inc., a consulting and lobbying group, dedicated to bringing business and government together for the public good. Working in cooperation with many environmental partners, Susan was instrumental in helping to push through the historic moratorium in NYS on Fracking, back in 2007. The Zimet Group executive produced media campaigns against hydro-fracking, including; ‘I Love My New York Water” celebrity commercial, as well as “Water Rangers”. Susan is also the President of ‘Votes For Women 2020’, a not for profit dedicated to educating, celebrating and promoting the upcoming 100 th anniversary of a women’s right to vote. Susan has authored a book for young adults on the subject, which is scheduled to come out this year.
Spaghetti Carbonara ala Roasted Cauliflower and Sundried Tomatoes (G.F. and Vegan)
1 Ib. Brown Rice Spaghetti 1 medium organic onions, diced 1 head cauliflower, cut into florets and roasted with olive oil and 1 Tbs. minced garlic 2 portobello mushrooms, diced 12 sundried tomatoes, diced ½ cup (+/-) extra virgin olive oil ¼ t. red pepper flakes, optional 10 cloves garlic, finely chopped ¼ cup fresh Italian parsley, chopped 2 Tbs. organic red wine ¼ cup nutritional yeast 2 Tbs. GF Bread crumbs Juice of ½ – 1 lemon ¼ cup walnuts, dry toasted in pan Salt and pepper to taste Truffle oil for drizzle (if desired)
- Cook pasta according to directions, 8-10 minutes till firm (al dente), reserving ½ cup of the pasta water.
- Meanwhile, coat bottom of cast iron pan with olive oil. Sauté onions for a few minutes then add garlic and cook until golden brown.
- Add the mushrooms. Cook for 5 minutes, until they are soft. Add the red pepper flakes, if desired, and the red wine.
- Add the GF Bread crumbs and nutritional yeast. Add the roasted cauliflower.
- In a separate cast iron skillet, toast the walnuts.
- Drain the pasta, reserving ½ cup of the cooking water. Add the past to the pan and coat well with the cauliflower, and tomato, mixture.
- Add the walnuts and parsley. Add a few tablespoons of the cooking liquid until the desired consistency is reached. (I used 3 TBs.) Squeeze ½ lemon into the pan, add salt and pepper, and toss. Taste. Add more lemon, or Salt and pepper to taste. Drizzle with truffle oil (if desired) and garnish with more parsley.
- Garnish with parsley and lemon wedges.