I Eat Green

The guests today are Lorrie Clevenger and Siena Chrisman from WhyHunger. WhyHunger is non-for profit organization that works to end hunger and poverty by connecting people to nutritious, affordable food and by supporting grassroots solutions that inspire self-reliance and community empowerment. Lorrie Clevenger joined WhyHunger in March of 2010 as the Capacity Building Coordinator for the Grassroots Action Network, where she provides resources, information and networking opportunities to strengthen and support thousands of community based organizations across the country. Prior to joining WhyHunger, Lorrie discovered her interest and passion for food justice work as the Administrative Assistant and Network Administrator at Just Food, where she still serves as a board member. Lorrie is an active member of the Executive Committee for Farm School NYC, a community gardener at Taqwa Community Farm in the Bronx, NY and a founding member of Black Urban Growers (BUGs), where she served as the Volunteer General Coordinator for their first annual Black Farmers & Urban Gardeners Conference in 2010. Siena Chrisman is the Manager of Strategic Partnerships & Alliances at WhyHunger, where she has been since 2005. In her current capacity, she works in coalition with organizations and good food advocates around the country to build the movement for a healthier and more just food system. She is a contributor to Civil Eats blog and was the editor of Green Roofs: Ecological Design and Construction (Schiffer Publishing, 2004). She holds a BA from Mount Holyoke College. Originally from Western Massachusetts, she now cooks, bakes, and gardens in Brooklyn. This weeks great recipe, Summer Vegetables with Tempeh: 1 cake organic 3 grain Tempeh (plain can be used) cut into cubes 1 onion, cut in half, then sliced into crescent moons 2 carrots, cut into small chunks 1 head broccoli 1 zucchini ½ red pepper 1 summer squash 1 8 oz pk Shitake mushrooms, halved ½ cup dried porcini or other mushrooms 1 Chinese cabbage 2 corn on cob, kernels removed 1 cup sugar snap peas ginger, 1 inch piece grated 4 cloves garlic olive oil or safflower oil 3 Tbs.tamari (to taste) 1 Tbs. Dark sesame oil 2 splashes of Hot Sesame Oil 2 Tbs. Aji Marin 2 Tbs Good tasting Nutritional Yeast 2 Tbs sesame seeds ¼ cup Chopped Parsley 1 bunch mizuna greens Cut tempeh down the middle horizontally, then cut into quarters and then cubes. Fry the tempeh in oil until golden brown on all sides. Meanwhile, pour ½ boiling water over dried mushrooms, and let soak for 10 minutes. Remove tempeh from pan. Wipe out pan. Cover bottom of wok with oil. When oil is hot, add the onions and carrots. Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed. Then add the broccoli. Add the squash, mizuna greens and zucchini, stir for a few minutes, then add the peppers and mushrooms and sugar snap peas. Add more oil or water if necessary. Cook for a few minutes more, than add the mirin and tamari. Add the Good Tasting Nutritional Yeast .Add a little water to make a smooth sauce. Add more tamari and dark sesame oil for taste. Splash with Hot Sesame Oil. Add sesame seeds and chopped parsley for garnish.