I Eat Green

Guest: Michele Simon

Michele Simon is a public health lawyer who has been researching and writing about the food industry and food politics since 1996. She specializes in legal strategies to counter corporate tactics that harm the public’s health. Also an expert in alcohol policy, she is currently research and policy director for the Marin Institute, an alcohol industry watchdog group based in Northern California.

Michele Simon has taught Health Policy at the University of California, Hastings College of the Law, and lectures frequently on corporate tactics and policy solutions. She has written extensively on the politics of food, and her first book,  HYPERLINK "http://www.amazon.com/Appetite-Profit-industry-undermines-health/dp/1560259329" Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back, was published by Nation Books in 2006.

She has a master’s degree in public health from Yale University and received her law degree from the University of California, Hastings College of the Law. You can download her full CV here.

Red Coconut Rice Pudding:

To serve 4 to 6

¾ cup Red Bhutanese Rice

1 ½ cup water

¼ t. salt

1 cup rice milk

1 cup unsweetened coconut milk

1 t. vanilla

½ cup organic brown sugar

½ t. rose water (optional)

1 ripe mango

fresh lime juice

Procedure:

Combine the rice, water and salt in a saucepan and bring to a boil. Reduce the heat , cover and simmer for 30 minutes.

Add the rice milk, coconut milk vanilla and sugar to the rice, and bring to a boil, while stirring. Reduce the heat and cook for 15 minutes, while still stirring. Mix in the rose water.

Scrape into bowl and allow to cool. Serve warm with slices of mango,

Squeeze lime juice over rice pudding