Part I: Linda Riebel

The Green Foodprint

Linda Riebel, is a psychologist and environmental educator. At Saybrook University in San Francisco, where she has been on the faculty since 1993, she helped create the sustainability program. A graduate of Wellesley College, she is a member of the American Society of Journalists and Authors, as well as of many environmental organizations. At, she is program director of Edible EdVentures, which brings the message of earth-friendly food to classrooms around the Bay Area.

Linda was assisted by Ken Jacobsen, a researcher and planner for high-tech corporations, who has also catered, taught cooking, and written a cookbook. Their original edition of the book was Eating to Save the Earth: Food Choices for a Healthy Planet (2002).

The Green Foodprint draws from a variety of sources: books, government reports, scientific studies, newsletters and websites of environmental organizations, and personal communications with numerous experts. Newspapers, including the New York Times, were valuable in showcasing good news (such as growing food on rooftops), and keeping us up to date on unfolding stories, such as ocean depletion.

Part II: Roberto Martin


When Roberto Martin began working for Ellen DeGeneres and Portia de Rossi, he was not a vegan chef. He quickly discovered that the flavors that worked in his best non-vegan dishes – the dishes he loved and that were adored by his many celebrity clients — worked in vegan dishes as well. He learned how to make delicious, easy substitutions of animal-based products with plant-based protein to create perfect, familiar and comforting food that also happens to be easy-to-make, healthy and vegan!

In VEGAN COOKING FOR CARNIVORES, Roberto shares over 125 satisfying, meat-free recipes, such as Banana and Oatmeal Pancakes, Whole Wheat Waffles with Maple-Berry Syrup, Chick’n Pot Pie, Mac’N Cheese, Fajita Quesadillas, Avocado Reuben, Red Beans and Rice, Chocolate Cheesecake, Mexican Wedding Cookies and Chocolate Chip Magic Bars. The recipes are easy for the home cook to make with ingredients available at any supermarket. With Roberto’s goal in mind of encouraging Americans to eat at least one vegan meal per week, the cookbook will appeal to both die-hard carnivores and vegans alike.

Roberto Martin attended the Culinary Institute of America, became a private chef, and honed his knowledge of nutrition and health customizing meals to meet the dietary needs of his celebrity clients. Now, Roberto cooks exclusively vegan meals for the DeGeneres household, and appears frequently on The Ellen DeGeneres Show.

It’s All About Food
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