iEat Green - Dr. David Wallinga NRDC & Healthy Food Action
David Wallinga is a physician with more than 20 years of experience in writing, policy, and advocacy at the intersection of food, nutrition, sustainability, and public health. His current work focuses on the enormous overuse of antibiotics of human importance in U.S. livestock production—a practice that continues to worsen the global crisis of antibiotic-resistant infections, like MRSA. Prior to rejoining NRDC in April 2015, he cofounded Healthy Food Action; Keep Antibiotics Working: The Campaign to End Antibiotic Overuse; and created and directed the health program at the Institute for Agriculture and Trade Policy in Minneapolis.
Before that, Wallinga worked at NRDC on pesticides policy and on implementation of the then-new Food Quality Protection Act. He completed his medical school education at the University of Minnesota; he also holds a bachelor’s degree in political science from Dartmouth College and a master’s degree in public affairs from Princeton University. He is based in San Francisco.
Cashew Chèvre Cheese
3 Varieties; Garlic Dill, Herb Encrusted, and Spicy Sundried Tomato
To Make Rejuvelac (fermented probiotic culture, needed to make Vegan cheese):
To Make the Basic Cashew Cheese: (I like to double the recipe and make a large batch!)
To Make the Cashew Chèvre Cheese (3 varieties; Garlic Dill, Herb Encrusted and Spicy Sundried Tomatoes):
Place on cheese board and garnish with fruit and crackers!
It is Free