This week, my guest is Catherine Jones, the co-founder and CEO of Werbie, LLC, a startup catering to women’s health, nutrition and wellness in the digital world. I first met Catherine this past winter, when we both ventured west, to participate in the Food Hackathon and Forum in San Fransisco. Catherine is passionate about food and nutrition, and we found ourselves on the same team, working for a common goal. We quickly became friends, and I knew I wanted to invite her on my show, to talk about her work, and her most recent book, Calories In, Calories Out.imagesPlease join us, as we talk about her award winning books, and the work of Werbie, LLC!
Chef Ann Cooper is a celebrated author, chef, educator, and enduring advocate for better food for all children. In a nation where children are born with shorter estimated life expectancies than their parents because of diet-related illness, Ann is a relentless voice of reform by focusing on the links between food, family, farming and children’s health and wellness. I know …
I will be interviewing Mike Curtin, the CEO of DC Central Kitchen, a non profit, social enterprise, that runs a Culinary Training Program, and distributes food to MikeCurtain_headshotlocal shelters. Mike has expanded DC Central Kitchen’s revenue generating, social enterprise catering, to include locally sourced, cooking from scratch meals, at ten DC schools and Healthy Corners, which delivers fruits and vegetables to corner stores in DC’s food deserts. They employ over 150 people, with 40% from their own Culinary Training Program. Please join me on Thursday, and learn more about DC Central Kitchen and the great work that Mike is doing there. RECIPE: Dandelion Nori Rolls
Ellen Gustafson is a sustainable food system activist, author, innovator and social entrepreneur. Her first book, “We the Eaters: If We Change Dinner, We Can Change the World” was published by Rodale Press in May 2014. She is the Co-Founder of Food Tank: the Food Think Tank, which is run by President Danielle Nierenberg. She is also founder of a small sustainable home goods company called the Apron Project. Before the launch of Food Tank, Ellen founded the 30 Project, a campaign that has helped to change the conversation about the global food system by connecting hunger and obesity. She is also the creator of the ChangeDinner campaign and HealthClass2.0, which are helping individuals change the food system at dinner tables and in schools.
This week, my guest on the Progressive Radio Network is Margaret Gray, an Associate Professor at Adelphi University in Political Science, and author of; Labor and the Locavore: The Making of a Comprehensive Food Ethic. Margaret, or Maggie, as her friends call her, took a long look at the local food movement, to see whether the unfair labor practices, that exploit immigrants and are rampant in factory farms and industrial agriculture operations, are also prevalent in small family farms in our local Hudson Valley food movement. I was very surprised and disappointed to find out that many of the same exploitative practices, where undocumented workers from Mexico and Central America endure horrible living conditions, and live in fear of getting fired or deported if they so much as ask for a raise. And these local farms are the farms supplying our CSA’s, farmers markets and sustainable restaurants. Please join me on Thursday to learn more about how we can all help to make the Good Food Movement a movement that incorporates fair labor practices into the concept of a Sustainable Food Movement. By the way, fair labor practices is built into the tag line of the Slow Food Movement: Good Clean and Fair! Just another reason why I love the Slow Food Movement!
My guest is Lauren Groveman, a fellow chef and culinary professional, with a deep commitment to promoting the nurturing, loving dimension of thoughtfully prepared and shared home cooked meals to help heal and restore even the most hectic household and/or fragmented family. Lauren is also an award winning author, television and radio host, recipe developer and teacher. She is the President and Founder of the not-for-profit company called Hands-On-Food, Inc., which teaches culinary arts and life skills, along with empowerment concepts, to high-risk individuals, including incarcerated female inmates on Rikers images-1Island, where she, through her company, built a teaching kitchen in the female high-school facility. She taught on Rikers Island for 11 years, before leaving there to create a culinary program in a Brooklyn facility, for female adolescents. Please join me in welcoming Lauren, and learning more about her cooking style and non-profit work.
I am very excited to have Anna Lappe as my guest this week, on the Progressive Radio Network. Anna is the co-founder of the Small Planet Institute as well as the Small Planet Fund, and the daughter of Francis Moore Lappe, who wrote Diet for a Small Planet, the first book I read that inspired me to give up meat when I was 16! She …
This week my guest is Beth Fiteni, from Green Inside and Out. Please join me to find out what you need to know about green dry cleaning, and making the right choice! Recipe: Matzo Strada with Spinach and Gruyere Cheese.
My guest is Patty Lovera, the Assistant Director of Food and Water Watch. Patty coordinates the “Food Team” and is an expert when it comes to the issues of GMO’s, antibiotics and hormones in out foods. Please join me on Thursday, to hear the latest news about what is going on in our food system.
This week, on the Progressive Radio Network, I am very excited to bring back Ben Simon, the founder of Food Recovery Network. I first met Ben in February, at the Food Tank Summit in DC, and was moved by his passion and commitment to food recovery and the problem of food waste. At the time, he joined me for a …