Meghan Jones with FFAC presented “Hidden in Plain Bite: The Power of Our Food Choices" during BVF week.

This presentation covered the holistic impacts of factory farming on our environment, nonhuman animals, workers, frontline communities, and public health, and gave a variety of resources and solutions to combat these issues.

https://www.ffacoalition.org/

https://www.ffacoalition.org/intern

https://www.facebook.com/BhamVegFest/videos/3035527770011416/?vh=e&extid=0

Join me as Jeremiah with Bellingham Makerspace sits down and takes us on the long and storied journey of the new home for the Makerspace. It is a lovely new space ready for classes (socially distanced) and artists to exercise their creative talents.

Bellingham Veg Fest week is coming 9/20 - 9/27/2020, Selena and Tamara talk about last years debut year, Covid, and how they decided to go on with a reimagined Veg Fest and the first Vegan Restaurant Week. Food, fun, virtual presentations and more.

Check out the updates on social media like Facebook and Instagram.

Fall has arrived, cleaning, planting, creating, Antoni has suggestions and help for all those fall plans and activities. Need to spruce up a bit around the entryway, he has a few ideas for that too.

Little Ferraro Kitchen brings you: 3 (or more) 30 Minute Recipes

On this episode, we are chatting about recipes that are done and on the table in nearly 30 minutes. Even on the busiest of days, these recipes are quick to prepare with minimal prep and loads of flavor.

Recipes talked about:

Cherry Tomato Pasta: https://buff.ly/334Jllu

Shrimp Scampi: https://buff.ly/2LK4GII

Grilled Salmon with Greek Salad: https://buff.ly/3iI9nlF

Herb and Citrus Roasted Salmon: https://buff.ly/3lWu5Qa

Tandoori Chicken Burgers: https://buff.ly/334JlSw

Are you interested in cheese but don't know where to start? On this week's episode we chat with Lizzie, a Certified Cheese Professional and talk about everything from how cheese is made, different styles of cheese and building the ultimate cheese board.

If you're just getting into the world of cheese, this is a must listen!

For cheese board and tea inspiration, check out Lizzie's Instagram: https://www.instagram.com/bedfordcottageteahouse/

Recipes mentioned:

Pastia Fagioli: A great soup to add a chunk of Parmigiano Regianno rind https://littleferrarokitchen.com/vegetarian-pasta-fagioli/

Bolognese Sauce: A hearty pasta sauce that is perfect for a Parmigiano Reggiano rind. https://littleferrarokitchen.com/traditional-bolognese-sauce/

Meghan Jones, the Seattle Director for FFAC, joined us to discuss Environmental Racism. FFAC stands for Factory Farming Awareness Coalition and their mission is to educate about the social and environmental impacts of our food system. Tune in to learn about the disproportionate impact of environmental hazards on people of color and why we should all fight for environmental justice. Today (thursday at 4pm) and Sunday at noon. Then on Itunes and at https://buff.ly/2vZt7dj

Links:

intern program: https://buff.ly/3ifU7vi

donation link: https://buff.ly/3gBjhnv

FFAC website: https://buff.ly/2PvLLmQ

Front and Centered: https://buff.ly/2RZVyR1

My listeners know that I hate today's politics of hate. Our new show begins with my rant about the man I call the dickhead. I had to get it out of my system before turning to some poignant and lighter stories.

On this weeks episode, we're talking about all about my favorite ingredient...tomatoes!

We chat about what to look for in picking ripe tomatoes, how to store them and all the different recipes you can make with in season tomatoes. Wednesday at 4pm, and Saturday at noon. Get our app, listen on Tunein, or just head on over to our site: https://buff.ly/2EAdL46

Recipes talked about:

Roasted Tomatoes with Burrata and Basil Oil: https://buff.ly/2DQY6Q3

Heirloom Tomato Focaccia: https://buff.ly/3afeExb

Tomato Cobbler with Gruyere Biscuits: https://buff.ly/3kuQBz3

Heirloom Tomato Pomodoro: https://buff.ly/3fPFFIK

Sarah and her family of girls have experienced many changes, school, home life and Sarah's work at Calypso Kitchen have all been touched by the Lock Down and the change of how life is experienced. She talks about how the girls use facetime and social media to stay in touch, her youngest adapting to distance learning and how they all work to just get things done. Calypso Kitchen pivoted to creating family meals to replace at least some of her income lost from catering. You can order her food, spices, and more on her website: https://calypso.kitchen/