It’s All About Food

Omowale Adewale is an activist and organizer, and the founder of Black VegFest, a network of African American festivals celebrating veganism, wellness, social justice, and resilience throughout the United States. A former athlete in bodybuilding and track and field, he is certified both in plant-based nutrition and as a USA boxing coach. He lives in Brooklyn, NY. His website is omowale.org.

In 2010, Lantern published Sistah Vegan: Black Women Speak on Food, Identity, Health, and Society, a landmark anthology edited by A. Breeze Harper that highlighted for the first time the diversity of vegan women of color’s response to gender, class, body image, feminism, spirituality, the environment, diet, and nonhuman animals. Now, a decade later, its companion volume, Brotha Vegan, unpacks the lived experience of black men on veganism, fatherhood, politics, sexuality, gender, health, popular culture, spirituality, food, animal advocacy, the environment, and the many ways that veganism is lived and expressed within the Black community in the United States.

 

Edited by Omowale Adewale—founder of Black Vegfest, and one of the leading voices for racial and economic justice, animal rights, and black solidarity—Brotha Vegan includes interviews with and articles by folks such as Brooklyn Borough President Eric Adams, Doc (of Hip Hop is Green), chef Bryant Terry, physicians Anteneh Roba and Milton Mills, DJ Cavem, Stic of Dead Prez, Kimatni Rawlins, and many others. At once inspiring, challenging, and illuminating, Brotha Vegan illustrates the many ways it is possible to be vegan and reveals the leading edge of a “veganized” consciousness for social renewal.

 

Listen to the IT’S ALL ABOUT FOOD interview with Omowale Adewale in 2013.

 

 

Links mentioned in the program:

Effect of High-Dose Zinc and Ascorbic Acid Supplementation vs Usual Care on Symptom Length and Reduction Among Ambulatory Patients With SARS-CoV-2 Infection

Alain de Botton, The True Hard Work of Love and Relationship‪s

 

Recipes:

French Onion Soup

La Baguette

Almond Mozzarella Cheese

Dominican born and raised in the United States, Rosa Abreu-Runkel is currently an assistant professor at New York City College of Technology (CUNY), Hospitality Management Program. She has held various mid and executive level management positions in Food and Beverage with, among others, Marriott International, Millennium Hotels, Highgate Hotels and IHG International Hotels.

 

Hartglass & De Mattei talk about recipes they love with vanilla, as well as some with chocolate, for Valentine’s Day or any day you want chocolate.

 

LINKS mentioned in the interview:

James Hemings Society

 

RECIPES mentioned in the program:

 

Risotto Veganese

Orange Creamsicle Ice Dream

Flourless Chocolate Cake

Chocolate Pumpkin Mini Cake

 

Brenda Sanders, Veguary

Brenda Sanders is a vegan food justice activist who Co-Founded Thrive Baltimore, a community resource center that offers free classes, workshops, cooking demos and other programming that supports people in living a healthier, more sustainable lifestyle. She’s also Executive Director of Afro-Vegan Society, a nonprofit organization that provides resources to people in marginalized communities to assist them in transitioning to veganism, Co-Creator of Vegan SoulFest, an annual festival that celebrates culture and all aspects of vegan living and Co-Owner of The Greener Kitchen, a vegan deli and food distributor that produces plant-based foods that are both affordable and accessible.

 

PLEDGE TO GO VEGAN THIS FEBRUARY – IT’S VEGUARY

Hartglass & De Mattei complete the program talking about Snow and Snow People, Exercise and Chap Stick/Lip Balm

Ramin Ganeshram, Saffron, A Global History

Journalist and chef Ramin Ganeshram is the author of a number of cookbooks and The General’s Cook: A Novel.

Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History. Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars as well as smuggling schemes and used in medicine and cosmetics. Complete with delicious recipes and surprising anecdotes, this book traces the many paths taken by saffron, revealing the allure of a spice sought globally by merchants, chefs, artists, scientists, clerics, traders, warriors, and black-market smugglers.

 

Hartglass & De Mattei continue the conversation on saffron, including REAL recipes with saffron.

Links and recipes discussed in the program:

 

Risotto Veganese

Risotto Milanese in Saffron Vegetable Broth

 

The End of Meat Is Here, by Jonathan Safran Foer

Jonathan Safran Foer on IT’S ALL ABOUT FOOD: We Are the Weather

 

Caryn Hartglass and Gary DeMattei are in the studio at Responsible Eating And Living Headquarters to talk to you about cepes and crêpes and the importance of terroir when it comes to the flavor in food, on land and in the sea. They’ll also be giving delicious Veganuary food tips.

 

Links and recipes mentioned in the program:

 

Veganuary Interview with co-founders Matthew Glover and Jane Land

Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19

 

REAL Vegan-Style Meatloaf

Buckwheat Crêpes

Sauerkraut

Nava Atlas is a vegan cooking expert and the author of many bestselling cookbooks, including 5-Ingredient Vegan, Vegan on a Budget, Wild About Greens, and Vegan Holiday Kitchen. Nava also creates visual books on women’s issues and runs two websites, TheVeganAtlas.com and LiteraryLadiesGuide.com. She lives in the Hudson Valley region of New York State with her family.

Wendy A. Woloson is associate professor of history at Rutgers University-Camden and the author, most recently, of In Hock: Pawning in America from Independence through the Great Depression, also published by the University of Chicago Press, and coeditor of the collection, Capitalism by Gaslight: Illuminating the Economy of 19th-Century America.

Ian Theasby and Henry Firth, SPEEDY BOSH Ian Theasby, Creative Director and Co-FounderIan is a creative marketeer with a background in fashion whose wordplay and creative concepts create new go-to favorites for BOSH’s thousands of fans. He also desires to bring plant-based food to the world, helping people and planet to thrive. Henry Firth, Founder and CEOHenry Firth is a creator with a background in digital video and businesses, and a passionate home-taught cook. His life’s mission is to make a positive impact on reducing climate change, by showing the world just how easy, delicious and fun plant-based food can be.

  Caryn made the Red Velvet Sorbet from the Speedy Bosh cookbook to eat during this interview. See how to make it here on Instagram.   

Hartglass & De Mattei, Careful What You Wish For!Caryn and Gary wrap up the show. They talk about passion, wishes, resolutions and finding your soul. Links mentioned in the discussion:

Pizza Dough, Gluten-FreeMarinaraVegan MozarellaCuccidati, Italian Fig Cookies

Chris Otter, Diet for a Large Planet, Industrial Britain, Food Systems, and World Ecology

 

Chris Otter, Diet for a Large Planet, Industrial Britain, Food Systems, and World EcologyChris Otter is associate professor of history at the Ohio State University. He is the author of The Victorian Eye: A Political History of Light and Vision in Britain, 1800-1910, also published by the University of Chicago Press.