Eric Adams, Healthy At Last
For the past three decades, Eric Adams has served the residents of Brooklyn as borough president, state senator, police officer, and coalition builder. In November of 2017, he was reelected for a second term to represent Brooklyn as borough president. Born in Brownsville and educated in the city’s public school system, he is committed to ensuring Brooklyn’s bright future by helping each and every Brooklynite reach their full potential.


In Part II of the program, Hartglass & De Mattei share a new recipe created in honor of Eric Adams, Brooklyn Borough Balls and discuss the benefits of water fasting.

Caryn with Eric Adams in 2018 at Brooklyn Borough Hall.

Listen: Tuesday, September 22, 2020, 4pm ET by going to PRN, The Progressive Radio Network.
* Leave comments and questions on the PRN voicemail line, 862-800-6805, with your name, the name of this show, It’s All About Food, and your question to be answered on the next program.
* Listen by phone to hear the live broadcast at 1-712-775-6850.
* Call Caryn’s personal archive number to hear the most recent five episodes of It’s All About Food: 1-701-719-0885.

LeAnne Campbell, Center for Nutrition Studies
LeAnne Campbell, PhD, has recently been appointed president of the The T. Colin Campbell Center for Nutrition Studies (CNS), a not-for-profit organization committed to increasing awareness of the extraordinary impact that food has on the health of our bodies, our communities, and our planet. She has over 30 years of experience working with communities, universities and schools in the Dominican Republic and the US. On the international front, she founded and directed a family literacy program and served as a Peace Corps volunteer in the Dominican Republic. She directed an international non-profit known as the Global Leadership Institute. In addition to serving on the faculty at Mississippi State University and Nazareth College, she worked for several years as an instructional coach (curriculum specialist) for the North Carolina Public schools. She has also worked for Duke University’s Latin American and Caribbean Studies as a Community Outreach Director. Additionally, she is the author of The China Study Cookbook and the editor of The China Study All-Star Collection and The China Study Quick & Easy Cookbook. She has two degrees from Cornell University, a BS degree in Human Service Studies and a MS degree in Administration of Human Service Programs. She also has a PhD from UNC Chapel Hill in Culture, Curriculum and Change.

Timothy A. Wise, Failing Africa’s Farmers
Timothy A. Wise is a senior advisor at IATP, Institute for Agriculture and Trade Policy, where his work focuses on agribusiness, family farmers and the future of food, based on his recent book, Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food (The New Press). Tim has a long history of collaboration with IATP on issues including agricultural dumping, U.S. agricultural subsidies and policies, responses to the 2007-8 global food crisis, the WTO and Mexico under NAFTA. He was a senior advisor with the Small Planet Institute, where he directed the Land and Food Rights Program from 2016-2020. He is also a senior research fellow at Tufts University’s Global Development and Environment Institute, where he founded and directed its Globalization and Sustainable Development Program. He previously served as executive director of the U.S.-based aid agency Grassroots International. He is the author of Confronting Globalization: Economic Integration and Popular Resistance in Mexico, in addition to Eating Tomorrow. He lives in Cambridge, Massachusetts. More at

LINKS referred to in the program

Tenth Annual African Green Revolution Forum

INTER PRESS NEWS AGENCY: Failing Africa’s Farmers, Starving the Continent

False Promises: The Alliance for a Green Revolution in Africa (AGRA)
A new study finds that the agricultural alliance has failed to achieve its own goals.
Download .pdf here.

Timothy A. Wise on IT’S ALL ABOUT FOOD in 2019 talking about Eating Tomorrow: Agribusiness, Family Farmers, and the Battle for the Future of Food.

What Vegans Eat Blog Post: C’est si bon! Vegan French Food

Recipe: Peanut Butter Cream

Recipe: French Onion Soup, Vegan, Gluten-Free options

Recipe: Tortillas: Corn, Sweet Potato and Potato, gluten-free, vegan

Caryn Hartglass and Gary De Mattei talk about humans as giants, giants that are cruel to its victims, people and animals including the upcoming tradition of Kapparot, swinging chickens over the head to transfer one’s sins. Celebrities going vegan and then going back to omnivore choices gets a brief mention along with a conversation about omega-3 and omega-6 fatty acids.

Campaigns against Kapparot/Kaporos
End Chickens As Kaporos
United Poultry Concerns
Drs. Dean and Ayesha Sherzai, The Alzheimer’s Solution
Dr. Dean and Ayesha Sherzai’s post on Miley Cyrus not being vegan anymore.
Sauerkraut Recipe

Hartglass & De Mattei, The Longest Day
Caryn Hartglass and Gary De Mattei share the details of their last day of August 2020, a day that never seemed to end. In looking forward to September they cover upcoming events including National Coconut Day.

Links and recipes mentioned in the show.

Reclaim Your Health Summit, Sept 14-20, Hosted by the Plantbased MD, Dr. Judy Brangman
Karen Davis, United Poultry Concerns
Watch and share this film: Akashinga, The Brave Ones
Damien Mander, International Anti-Poaching Foundation

Buckwheat Crêpes
Almond Mozzarella Cheese

Hartglass & De Mattei, Protein and Lectins and Summer Grilling
Tune in to Hartglass & De Mattei, The Swingin’ Gourmets, for another fun-filled episode of It’s All About Food. Caryn Hartglass and Gary De Mattei return to the age-old question, “Where do you get your protein?” along with new ones like, “What about lectins?” They talk about global warming and how to prepare yummy end of summer dishes like grilled veggies on the griddle.
Today’s show is dedicated to the people of Northern California who are braving some of the worst wildfires in that glorious state’s history. Our hearts and minds are with you all.

Richard H. Schwartz is the author of Judaism and VegetarianismJudaism and Global SurvivalWho Stole My Religion? Revitalizing Judaism and Applying Jewish Values to Help Heal our Imperiled Planet, and Mathematics and Global Survival, and over 250 articles and 25 podcasts at He is president emeritus of Jewish Veg, formerly known as Jewish Vegetarians of North America and president of the Society of Ethical and Religious Vegetarians. In 1987, he was selected as Jewish Vegetarian of the Year by JVNA. In 2005, he was inaugurated into the North American Vegetarian Society’s Hall of Fame. He is a patron of the International Jewish Vegetarian Society. He was married in 1960 and has 3 children and ten grandchildren and one great grandchild.
In the second part of the program, Hartglass & De Mattei reflect on the idea of re-imagining holidays and events to bring sense and purpose in today’s world.

Joel Dee & Alison Cox, No Monkey Business Here!


Joel Dee is CEO of Edward & Sons Trading Co. Inc., a vegetarian natural food company he founded in 1978. The youngest of three sons, Joel named his fledgling business after his father, Edward, the manufacturer of iconic Smarties candy. At a time when “natural convenience” food was an oxymoron, Joel was driven to create wholesome groceries for busy lifestyles, hoping he was not alone in craving such products. He wasn’t. He traveled the country, from health food store to buying club, serving Baked Brown Rice Snaps® and instant Miso-Cup® soup for everyone who crossed his path in the late 1970s, sleeping in the Airstream trailer he towed behind him. Step by step and town by city, he built an extensive and enduring distribution network for his innovative products. From instant miso soup to instant coconut milk powder, from organic hearts of palm to organic ice cream cones, Joel’s numerous grocery “firsts” have remained true to his slogan, Convenience Without Compromise® for over four decades… and counting.

Alison Cox is VP of Sales & Marketing at Edward & Sons Trading Co. Inc., where she has proudly lead the company’s sales initiatives for over 20 years. She began her professional career at the age of 17, wearing many hats in a local food coop in Montreal QC, Canada. She later became provincial sales manager for a natural food distributor, then a founding partner in a brokerage company serving the same industry. A vegan for 37 years and a certified fitness instructor, Alison continues to wear many hats at Edward & Sons, augmenting her contributions by formulating recipes, supporting product development and strengthening supplier relationships.

They talk about the values behind the company Edward & Sons Trading Co. and cover a variety of topics including sourcing the finest ingredients and partnering with reliable, ethical farmers, packers and food artisans to create their unique range of organic vegetarian specialties. They discuss the PETA investigation of monkeys being chained and abused to pick coconuts from trees in Thailand. Edward & Sons’ suppliers do not participate in this cruel system. Read the Joel Dee’s message confirming no monkey business.

Seth Tibbott, In Search of the Wild Tofurky: How a Business Misfit Pioneered Plant-Based Foods Before They Were Cool
Success doesn’t happen overnight. Except for Seth Tibbott, to whom it does—but only after fifteen years of intrepid failure. In Search of the Wild Tofurky tells the triumphant tale of how a self-described hippie with no business training but plenty of enterprising goals grew a $2,500 startup into a global brand and ushered in a plant-based foods renaissance along the way.


Tibbott took home a grand total of $31,000 in his first nine years of striving to bring to the people a nearly unknown soy product—tempeh—he knew in his gut was revolutionarily tasty. He eschewed a buttoned-up lifestyle and resided in tipis, trailers, and a treehouse; rented workspace to piano-repairing circus clowns; and even briefly counted the infamous Rajneeshees as clients. Tibbott was never one to chase the money or try to fit in. Instead, he built a business that fit him.

Thus Tibbott discovered the “secret sauce” ingredients that took his now-international brand from fameless to fame-ish to famous: bootstrapping, building business intuition, and staying true to his belief in eco-friendly practices. In Search of the Wild Tofurky proves that a good idea can change the world and make money, no matter the naysayers or the sometimes harsh twists and turns of the unconventional path. Look no further for a delightfully unexpected $100 million story of hope and hustle.

Chase Purdy, Billion Dollar Burger
Chase Purdy is a New York-based writer and author of Billion Dollar Burger, a narrative non-fiction book published by Penguin Random House that documents the rise of cell-cultured meat and the global race to get it to market. He’s also the voice behind Pluripotent, a newsletter on future foods and cellular agriculture.


He’s written about the business and technology of food for Quartz, and the politics of food for Politico. His stories have appeared in The New York Times and in newspapers across the United States — collected from courtrooms, crime scenes, laboratories, and the halls of government. He is a New America fellowConnect with him: Twitter

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