iEat Green – Guest Wes Gillingham- Co-founder of Catskill Mountainkeeper

My guest this week on the Progressive Radio Network is Wes Gillingham,

Wes is co-founder and Associate Director of Catskill Mountainkeeper, Dedicated to pushing New York into a Just Transition away from fossil fuels and protecting the ecological integrity of the region. He has lived off the electric grid for over 35 years, serves on the advisory board of the Center for Earth Ethics and the New York State Forest Preserve Advisory Committee and just recently returned to the board of the Northeast Organic Farming Association. From 1996 to 2007, Wes and his wife Amy, ran a 150 Family Community Supported Agriculture (CSA) vegetable operation. After a catastrophic flood ruined their business, he co-founded Catskill Mountainkeeper and has helped lead the fracking fight and extreme energy campaigns in New York and across the country. Catskill Mountainkeeper works on educating the importance of small diversified farms as a major component in the future of our region.


As Mountainkeeper’s co-founder and Associate Director, Wes helps develop the strategic thrust of their programs and coordinates collaborative efforts working with regional, state, and national partners on Extreme Energy Extraction and fossil fuel infrastructure fights. Dedicated to pushing New York into a Just Transition away from fossil fuels, Wes serves on the advisory board of the Center for Earth Ethics. Wes served as an Acting Director of Field Programs for the National Audubon Society Expedition Institute. He taught graduate and undergraduate environmental education programs throughout North America and worked as a Park Ranger for the National Park Service. Wes graduated from the University of Maine, but his real education comes from his extensive experiences in rural and wilderness America. Growing up in the Catskills, Wes observed the interaction that humans have on the natural world, and enjoys leading educational trips throughout the U.S, sharing his knowledge and passion.


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Chipotle Tempeh with Black Beans and Vegetable Burrito



Olive oil

1 block of tempeh, 8 oz.

1 organic onion, chopped

1 organic orange pepper, chopped

1- 8 oz pack of Baby Bella mushrooms

1 small head broccoli, cut into small florets

1 Tbs. minced garlic

1 Tbs. Tamari

½ t. salt

½ t. chili powder

½ t. chipotle chili powder

1 can organic, diced, fire roasted tomatoes (with chili peppers optional)

1 can organic black beans, drained

½ cup frozen organic corn

cilanto for garnish

chopped red onion, for garnish


Flour tortilla (or corn tortilla, rice tortilla or taco shells)



Begin by cutting the tempeh block into quarters. Then cut each quarter piece in half, lengthwise, so that you now have 8 pieces. Then cut each quarter into thirds, and then into little cubes.

Sauté the tempeh cubes in olive oil for 5 minutes, turning them constantly  until they become golden brown on all sides.

Add the onions and garlic and cook for another 5 minutes..

Add the mushrooms and peppers .

Add the chili powder, chipolte powder, and tamari

Add the broccoli and can of fire roasted tomatoes.

Add the black beans and frozen corn.

Let simmer for another 5 minutes, allowing the flavors to meld


Serve inside of a whole grain flour tortilla, corn tortilla, rice tortilla or taco shells

Serve with organic brown rice and lime wedges

Garnish with cilantro, salsa, and red onion.