I Eat Green

Podcast Powered By Podbean Download this episode (right click and save) Dr. Paul Connett is a graduate of Cambridge University and holds a Ph.D. in chemistry from Dartmouth College. Since 1983 he taught chemistry at St. Lawrence University in Canton, NY where he specialized in Environmental Chemistry and Toxicology. He retired in May 2006. Over the past 26 years his research on waste management has taken him to 49 states in the US, and 55 other countries, where he has given over 2000 pro bono public presentations. Ralph Nader said of Paul Connett, "He is the only person I know who can make waste interesting.” Paul Connett has researched the literature on fluoride’s toxicity and the fluoridation debate for 15 years. He helped found the Fluoride Action Network (FAN) see http://www.fluoridealert.org. He has given invited presentations on the dangers of fluoridation to legislative and research bodies in Australia, Canada, Germany, Ireland, Israel, Japan, New Zealand, the UK and the US. That latter has included presentations to both the US EPA and the National Research Council. With Professors James Beck and Henry Micklem, Paul Connett has authored a book on fluoridation entitled The Case Against Fluoride: How Hazardous Waste Ended up in Our Drinking Water and the Bad Science and Powerful Politics that Keep it There. The book was published by Chelsea Green in October 2010 and can be ordered from Amazon.com Vegetarian Chili Dogs 1 Package Smart Dogs 1 can organic pinto beans 1 can organic red kidney beans 1 can organic black beans 1 16 oz jar medium spicy salsa 1 organic onion, chopped 1 organic red pepper, chopped 4 cloves garlic 1 t. salt 1 t. chili powder 2 t. cumin 2 Tbs. finely chopped cilantro 1 Chipotle peppers in sauce (optional, for smoky flavor) ¼ cup Kashi 7 Grain Nuggets Olive oil Grated Cheddar or Pepper Jack, if desired Saute the onion in oil for 5 minutes and then add the red pepper and garlic. After 5 minutes, add the remaining ingredients. Let simmer for 30 minutes. Adjust the spices according to taste. Meanwhile, slice the smart dog down the middle length wise, and sauté the smart dog, open faced, for 3 minutes and till brown. Turn over and repeat. You can then put it on the grill, to get the BBQ flavor, if desired. Can also be topped with fresh grated sharp cheddar cheese or pepper jack cheese.