index

iEat Green – Amanda Oborne – 07.07.16

Amanda Oborne is Vice President of Food & Farms at Ecotrust. Amanda leads a team seeking to re imagine and re-regionalize our food system. By harnessing the purchasing power of schools and institutions, empowering midsize local farmers and ranchers, and developing infrastructure to connect the two, Ecotrust is helping build a resilient regional food economy that nourishes communities and renews the resources on which we depend. Amanda has a master’s degree in integrated marketing communications from Northwestern University, and spent 15 years in private enterprise before joining Ecotrust in 2010.

Mushroom Medley Stir Fry

1 lb. package of organic Brown Rice Spaghetti, cooked al dente

2 lbs. organic white mushrooms , cleaned and quartered

1 onion, cut into slivers

2-3 carrots, julienne

3 Portobello mushrooms

2- 8 oz. pk. of tempeh, cut into cubes

1 cup olive oil

¼ aji mirin

¼ cup tamari

2 Tbs. dark sesame oil

¼ cup peanuts

20 cloves garlic, chopped fine

3 scallions

½ bunch of broccoli

1 cup snow peas

¼ – ½ t. red pepper flakes (optional)

¼ cup or more of Fresh parsley or cilantro

—————————————————————————————————————————————————————————————

In wok, sauté mushrooms on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
In wok, sauté carrots and onions, on high heat, in olive oil with 4 cloves of chopped garlic, until soft. Set aside in bowl. Wipe out wok.
In wok, sauté tempeh cubes on high heat, in olive oil with 4 cloves of chopped garlic, until golden brown. Add tamari, aji mirin and dark sesame oil. Add the peanuts and sautéed mushrooms back into wok.
Add the scallions and broccoli and cook for another 3 minutes.
Add the snow peas and cook for 1 minute.
Add the fresh parsley or cilantro, or a mixture of both. Taste. Add more Tamari or dark sesame oil to desired taste.

IMG_6255

iEat Green – Food Tank Summit (LIVE) – 04.21.16

Food Tank Summit

This two-day event will feature more than 70 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together for panels on topics including; nourishing the planet, improving nutrient density, the future of organic, investing in the food movement, legislating change in the food system, and more. The event will feature interactive panels moderated by top food journalists, networking, and delicious food. This is the first in a series of four two-day Summits in 2016, which will bring together some the world’s most impactful food system leaders.

Bios

Eileen Gordon, Founder of Barnraiser, a crowdfunding site for food ventures

Eileen Gordon Chiarello is an entrepreneur and business partner with her husband, Chef Michael Chiarello. Her journey to sustainable food and farming, as well as passion for kids education, came from her farming family in Northern California, long-time swiss dairy ranchers and now cheesemakers (Pt. Reyes Original Blue Cheese). An indirect path from Apple’s education group to the Napa Valley leads to her current obsession with the makers in clean, good food movement, and with giving the next generation power over their food options along with an appreciation for the joys of making / growing things.

Amanda Oborne- EcoTrust – Vice President of Farms and Food

Conscientious eater, for-profit/for-purpose optimist, straight-talker, enthusiastic collaborator, artisan beverage imbiber.