It’s All About Food

It's All About Food - Barbara Cole Gates and Moses Seenarine - 10.04.16

Part I: Barbara Cole Gates, Eating Lean and Green with SuperFoods to Save the Planet!
Barbara Gates’ advocacy began on the local PTA (Parent Teacher Assoc.) almost 2 decades ago, advocating on behalf of children, the environment and animals all at once, with a focus on bringing plant-based vegan meals to her local school cafeteria. Her advocacy on the the PTA eventually led her to the CA State Capitol where she spearheaded the effort to pass the 2003 CA Healthy School Lunch Act (ACR 16), calling on Department of Education Nutrition Services to implement programs that support more plant-based vegan-friendly meals in school cafeterias. In 2009, Barbara founded Lean and Green Kids, a children’s eco-health education and advocacy organization to support the goals of ACR16. A large part of that effort has been to create nutrition/culinary education programs with a multi-cultural approach, including the vegan/vegetarian perspective. LGK’s multi-cultural nutrition education program, The Daily Scoop is gaining recognition and reaching thousands of students in schools around the country. She has presented in classrooms to over 1000 students in grades K-12, and her recently published children’s nutrition book, Eating Lean and Green with Super Foods to Save the Planet, may very well be the key for changing how nutrition is taught.
Part II: Moses Seenarine, Meat Climate Change
Dr. Seenarine is an expert in development and its effects on local communities. He is the author of Meat Climate Change: the 2nd Leading Cause of Global Warming, andWho’s (H)Eating Earth? Memes on Climate, Food and Hope. He has written dozens of articles on women, race, caste, migration, the environment, animals, and climate change. Dr. Seenarine’s work has been cited by the FAO, UNESCO, Human Rights Watch, Anti-Slavery International, the Institute for the Study of Labor, World Council of Churches, and many others.

It's All About Food - Jill Nussinow, Allison Rivers Samson & Michelle Cehn - 09.27.16

Part I: Jill Nussinow, Vegan Under Pressure
Jill Nussinow, MS, RD, a.k.a. The Veggie Queen™, is a Registered Dietitian who has been teaching vegetarian cooking at Santa Rosa Junior College, in Sonoma County and throughout the country since 1985. She is the author of three award-winning cookbooks, The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes, Nutrition CHAMPS: The Veggie Queen’s Guide to Eating and Cooking for Optimum Health, Happiness, Energy and Vitality and The Veggie Queen: Vegetables Get the Royal Treatment and stars in the DVD:Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes. Her next book Vegan Under Pressure will be released later this year.You will find her frequenting local farmers markets weekly. One of her favorite things is to see what she can cook up in her pressure cookers with what’s fresh at the market. Jill also loves mushroom hunting and teaching fermentation classes. Jill’s goal is to see everyone leading a healthy, happy life through better eating and cooking. She loves to share the passion and joy of great food, especially when using the pressure cooker for personal and planetary health. Her website is www.theveggiequeen.com. You can see her in action on You Tube at TheVQ.
Part II: Allison Rivers Samson and Michelle Cehn, The Dairy Detox
Allison Rivers Samson is an award-winning vegan chef, author of Comfortably Yum, founder of the first online vegan bakery, Allison’s Gourmet, mom, and wellness coach. She is known as The Maven of Mmmm…for bringing joyful expertise to living a deliciously compassionate life.
 
 
 
 
 
Michelle Cehn is a filmmaker on a mission to make dairy-free living enticing, easy, and fun through gorgeous photography and visual storytelling. She’s the founder ofWorldofVegan.com, and co-author of The Friendly Vegan Cookbook, and a YouTube personality who has reached millions through her creative, relatable, and engaging vegan videos.
 

It's All About Food -Marco Borges and Marla Rose - 09.20.16

Since 2009, It’s All About Food, has been bringing you the best in up-to-date news regarding food and our food system. Hosted by Caryn Hartglass, a vegan since 1988, the program includes in-depth interviews with medical doctors; nutritionists; dieticians; cook book authors; athletes; environmental, animals and health activists; farmers; food manufacturers; lawyers; food scientists and more. Learn about how we can solve many of the world’s problems today and do it deliciously, here on It’s All About Food.

It's All About Food - Zsu Dever, Aquafaba, - 09.13.16

Part I: Caryn Hartglass, Detoxing
Caryn will discuss the ins and outs of detoxing, the physical, the emotional and the spiritual.
 
 
 
 
 
Part II: Zsu Dever, Aquafaba
Zsu Dever has been involved in the restaurant business most of her life. She hails from a long line of culinary professionals and restaurateurs. She is the author ofEveryday Vegan Eats, Vegan Bowls and Aquafaba, (published by Vegan Heritage Press) and publishes the blogZsu’s Vegan Pantry. Zsu is a passionate vegan and resides in San Diego, CA, with her three wonderful children, her three adorable felines and her one amazing husband.

It's All About Food - Mosquito Adulticides & More - 09.06.16

Caryn Hartglass discusses the recent spraying of Mosquito adulticides in NYC. She covers a recent event to support the Compassion Project Film. She offers delicious recipes with Aquafaba (vegan egg-whites) and her ever-so-easy-to-roll, gluten-free, vegan pie crust.
Caryn announced that she is a contributor in the new book, 25 Women Who Survived Cancer: Notable Women Share Inspiring Stories of Hope and is selling signed copies. Royalties from the sale of this book will be donated to Responsible Eating And Living and other nonprofits dedicated to cancer research and prevention

It's All About Food - Kathy Freston and May Kaidee - 08.30.16

Part I: Kathy Freston, The Book of Veganish
Kathy Freston is a New York Times–bestselling author with a concentration on healthy living and conscious eating. She has appeared on The Oprah Winfrey Show, Ellen, The Dr. Oz Show, and The Martha Stewart Show, and in Vanity Fair, Harper’s Bazaar, and Self. Freston is a regular contributor to The Huffington Post.
 
 
 
 
Part II: May Kaidee, Thai Vegan Cooking
Sommay Jaijong, known to everyone as May (sometimes pronounced Mai), dreamed of becoming a restaurant owner since the early age of 12. May is recognized in Thailand as a successful entrepreneur, owning vegetarian restaurants and cooking schools in Bangkok and Chiang Mai. Her business name, May Kaidee, was christened after the meaning of her first name, indicating aptitude in business and marketing, and essentially translating to, “May sells well.” Indeed, as May continues to establish herself professionally, she invites relatives and friends from her hometown to work in her Bangkok restaurants, extending, as her aunt did, the opportunity to acquire a more comfortable or alternative life. Internationally, May has instructed Thai restaurant staff members throughout Europe and Asia and is frequently requested to lecture at retreats, health seminars, and annual food events worldwide. In Russia, May has tutored master chefs from five-star hotels in St. Petersburg, and is renowned in Moscow for her sensational Thai vegetarian cooking film, translated into Russian. Additionally, May has spent time in England sharing her culinary secrets and in Japan instructing health retreats on organic farms. By 2002, May Kaidee’s was chosen as a top restaurant by “Metro Magazine” in Sweden and nominated for the International Award for Tourist Hotel and Catering Industry by the Spanish magazine, “Mercado Mundial”. What’s more, May has made television appearances in Thailand, Germany, France, and China, and was personally selected by His Royal Highness Prince Phillippe of Belgium as the best chef in Thailand. At present, May’s ambition is to share with the world a bit of Thai culture, as well as her heavenly, health-restoring recipes for revitalizing mind, body, and spirit. While not looking after customers in Thailand, May spends time in New York City promoting her signature recipes. Find out more athttps://www.maykaidee.com/

It's All About Food - Evita Ochel and Mark Hawthorne - 08.23.16

Evita Ochel is a consciousness expansion teacher, author, speaker, natural health expert, yoga and meditation teacher, and web TV host, who lives by being the change she wishes to see, and helps others live out the highest potential of their being by offering guidance and resources in the areas of spiritual evolution, veganism, simplicity, sustainability, holistic health, and optimal wellbeing.
Mark Hawthorne is an activist and the author of three books on animal rights and social justice: A Vegan Ethic: Embracing A Life Of Compassion Toward All, Bleating Hearts: The Hidden World of Animal Suffering, and Striking at the Roots: A Practical Guide to Animal Activism, which empowers people around the world to get active for animals. He stopped eating meat after an encounter with one of India’s many cows in 1992 and became an ethical vegan a decade later. He blogs about activism at markhawthorne.com, and you’ll find him tweeting @markhawthorne.

It’s All About Food - Brenda Sanders, Better Health, Better Life, - 08.16.16

Part I: Brenda Sanders, Better Health, Better Life
Brenda Sanders is a food justice activist in Baltimore City who has dedicated her life to fighting for vulnerable populations. As a community organizer, Brenda has coordinated events like The Vegan Living Program, an annual 6-week vegan education program, Eating for Life, a plant-based cooking workshop and Vegan SoulFest, a festival that celebrates culture and the vegan lifestyle. Brenda promotes veganism in her social justice work because it’s a lifestyle that addresses health disparities, environmental destruction and animal abuse and gives individuals the ability to effect real, positive change in the world.

It's All About Food - Gary De Mattei, Find Your Kitchen! - 08.02.16

REAL Co-Founder joins Caryn Hartglass to inspire people to get into the kitchen and making simple, healthy, delicious meals. They offer tips to get you started.

it’s all about food - Mark Lewis, Chmachyakyakya: 8000-year Crops -

Part I: Mark Lewis, Chmachyakyakya: 8000-year Crops
The most local form of local eating is wild plant foraging, and Mark Lewis of Arizona has been foraging the deserts and mountains of the Southwest for a long time, harvesting 2000 edibles and 500 medicinals throughout Arizona and the Sonoran/Bajan SW for 45 years using experience and knowledge from his grandfather and his grandfather’s grandfather. Having taught at university since 1983, Mark focuses on scientific and cultural insights about the plants — from economic botany, nutrition, horticulture, and traditional culture — that can inform cuisine based on these plants, Mark gives classes and Walk and Talks and, since 2012, has been presenting and offering prepared samples weekly each Saturday morning at the “Chmachyakyakya: Thirty 8000-year Crops” booth at the Old Town Scottsdale Farmers’ Market using 80 different plants and 30 mushrooms/morels. Some crowd favorites include cholla cactus panna cotta, prickly pear wolf berry shrikhand, and saguaro bao.
CONTACT Mark Lewis at manujib@yahoo.com
Part II: Caryn Hartglass, On The Road Again
Caryn gives updates on Golden Rice and other GMO news. She unscrambles the confusion behind caged eggs and free-range eggs. She also covers the good news: Vegetariansim promotion in Italy, Veggie Dogs in Ballparks and more delicious news while traveling.