iEat Green - 05.20.21 - Carey Gillam

Carey Gillam- The Monsanto Papers

Carey Gillam is an American investigative journalist and author with more than 30 years of experience
covering food and agricultural policies and practices, including 17 years as a senior correspondent for
Reuters international news service. She has specialty knowledge regarding the rise of biotech crop
technology and the associated rise in pervasive pesticide use in our farming and food production system.
Gillam has won several industry awards for her work and been recognized as a leading global expert on
corruption in the agricultural chemical industry. Her first book “Whitewash- The Story of a Weed Killer,
Cancer and the Corruption of Science” was released in October 2017 and won the coveted Rachel Carson
Book Award from the Society of Environmental Journalists as well as two other literary awards.
Carey's second book, a legal thriller titled "The Monsanto Papers - Deadly Secrets, Corporate Corruption,
and One Man's Search for Justice,  is due for release March 2, 2021.
Gillam has been asked to speak all over the world about food and agricultural matters, including before the
European Parliament in Brussels, the World Forum for Democracy in Strasbourg, and to public officials,
organizations and conferences in the U.S., Canada, Australia, Argentina, France and The Netherlands. She
has also been an invited lecturer to several universities, including Emory University, Berkeley Law School,
Washington University, the University of Chicago Booth School of Business, the University of Iowa, the
Cambridge Forum in Harvard Square, and others. She has served as a consultant on, and participant in, several documentary T.V. and film pieces, including the award-winning Poisoning Paradise documentary released in June 2019 by actor Pierce Brosnan and his wife Keely Brosnan.

 

Baked Pasta Bolognese

1 Ib. Organic Pasta of choice
¾ cup dried mushrooms
1 onion, chopped
8 oz. baby bella mushrooms
2 Portobello mushrooms
3 Tbs. tomato paste
1 can diced Fire Roasted Tomatoes
¼ cup extra virgin olive oil
¼ cup marsala wine
1 cup macademian nuts,
2 teaspoons dried oregano
1 t. dried basil
3 Tbs. minced garlic
1 cup walnuts
¼ t. red pepper flakes (optional)
3 Tbs. Italian parsley, chopped
1-1/2 teaspoons salt
1 Tbs. Tamari
½ teaspoon pepper
½ t. nutmeg
Paprika for garnish
¼ t. white pepper
1. Soak the dried mushrooms in 1 cup of boiling water.
2. In a separate measuring cup, cover the macadamia nuts with boiling water. Let
soak for 30 minutes.
3. Meanwhile, coat the bottom of cast iron pan with olive oil. Sauté onions for a
few minutes, until translucent. Add the fresh mushrooms and 2 Tbs. garlic and
cook for 5 minutes.
4. Drain the dried mushrooms (reserve the mushroom water) and pulse in food
processor with 1 Tbs. chopped garlic until finely chopped. Add the dried
mushrooms to the cast iron pan.
5. Pulse the walnuts in food processor and to the cast iron pan.
6. Add the herbs, and the tomato paste and cook for 5 minutes.
7. De-glaze the pan with the Marsala wine. Add ½ cup of the reserved mushroom
water, the fire roasted tomatoes, 1 t. salt, ½ t. pepper and the Tamari. Let the
mixture cook down for about 10 minutes. Adjust seasonings.

8. Drain the Macadamia nuts. In a food processor, pulse the nuts until a paste
forms. Add 1 cup of water and pulse until completely smooth, scraping down
sides of food processor as needed.
9. Add the nutmeng, ½ t. salt, and the white pepper. Taste and adjust the salt and
pepper to your liking.
10. Meanwhile, cook pasta according to directions in salted water, (al dente). Drain.
11. Cover bottom of Pyrex dish with 1 cup of the Bolognese sauce. Add the pasta,
cover with remaining sauce and mix.
12. Top the entire casserole dish with the macademia cream. Sprinkle with paprika
in crisscross pattern. Garnish with parsley.
13. Bake in 350° oven for 20 minutes. Serve immediately.