I loved opening the Dining Section of the New York Times last week, and seeing a picture of Sandor Katz on the cover! He was my inspiration behind the pickles I made this summer, and he will be the guest on my radio show on the 11th of October. His new book, The Art of Fermentation, is filled with so many exciting recipes and information about the benefits of eating fermented foods. I’m going to try making a kimchi for my next fermentation project!
This past weekend I was in California, celebrating my nephews wedding and my Aunt’s 80th birthday. I know you have heard this from me before, but every time I have the opportunity to be with family and friends to celebrate a Life Cycle event, I am reminded of how important it is to take advantage of these occasions, and to relish each and every moment, I am very grateful and blessed to have so many people in my life to love and to be loved by. I wish the same for you all!
For many of you, tonight begins the Jewish holiday of Yom Kippur, a time to reflect on the past year, a time to ask for forgiveness, and a time to strive to do better. May you all have an easy fast, and may you break the fast, surrounded by people you love.
As you all know, my radio show is now on Thursday mornings at 10am. This week, I will be sharing one of my favorite recipes to celebrate the Jewish holiday with: Kasha Varnishkes with Sauteed Onions and Portabella Mushrooms. This is one of my family’s favorites! Stay tuned for the recipe on my blog soon.
Also this week on my show, I will be interviewing David Orr, author of “Earth In Mind: On Education, Environment and the Human Prospect.” This was the first book I read in graduate school that inspired me to re-think how we are educating our children. You won’t want to miss this interview!
Next week, my guest will be Amie Hamlin. Amie is the Executive Director of New York Coalition for Healthy School Food (NYCHSF). NYCHSF is a statewide nonprofit that works to improve the health and well-being of New York’s students by advocating for healthy plant-based foods, comprehensive nutrition policy, and education to create food and health literate students.
By now, we are all into the groove of Fall, and back to our regular routines. The carefree days of summer are fading into the distance, and I am already starting to gear up for my community service events around Thanksgiving and the holidays. Please keep iEat Green in mind for donations of food, turkeys, and children’s gifts, as we move through the season.
Thank you all so much, and have a wonderful week!
In peace and love,