Seth Itzkan is Co-founder and Co-director of Soil4Climate. He is an environmental futurist investigating innovative means of land management that offer hope for reversing global warming. He is a TEDx speaker on restoring grasslands and with planned grazing. He has consulted for The Boston Foundation, the Massachusetts Technology Collaborative and the US Bureau of the Census. He is a graduate of Tufts University, College of Engineering and the Studies of the Future Program at University of Houston-Clear Lake. His private consultancy is Planet-TECH Associates.
Karl Thidemann is a Co-founder and Co-director of Soil4Climate. He serves on the board of the Somerville Community Growing Center, a quarter-acre, urban oasis offering organic gardening experiences, as well as artistic and cultural programs, to the public. Karl is also Co-founder of Somerville Climate Action. Karl holds a B.A. in chemistry from Wesleyan University. His focus is climate communications, including poetry.
Cauliflower Fried Rice
*Designed to meet the standards of the Whole30 Diet
1- 12 oz. package of organic riced cauliflower
½ teaspoon salt
1 Tbs olive oil
1 small onion, chopped
1 stalk celery
1 Tbs minced garlic,
1 Tbs grated ginger
1 cup frozen organic peas
2 Tbs. coconut amino acids
2 t. dark sesame oil
¼ cup cilantro
1 lg or 2 small carrots, diced
1 t. hot sesame oil
- In a wok, sauté onions, celery and carrots in olive oil with garlic and ginger for 7 minutes.
- Add the riced cauliflower, and peas.
- Add the cilantro, coconut amino acids, and the hot and dark sesame oil.
- Taste. Add salt and pepper to taste
*Feel free to add other vegetables. I was serving it on the side of a Vegetable Stir-Fry, so I didn’t want anymore veggies.