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The fridge is full, but dinner still feels hard. We’ve been there.

In this episode, we meet Pilar Ortega—mom, restaurant veteran, and flamenco dancer—and step inside a real family kitchen to build a system that finally turns batch cooking into actual meals. The goal is simple: cut waste, save money, and support a teen with Type 1 diabetes without turning dinner into a burden.

We start with the foundational shift: shop your kitchen before you shop the store. Pilar’s weekly compost purge becomes a must-use list—broccoli, beans, leftover carne asada—so what’s already cooked actually makes it to the plate.

From there, we build structure:

• Theme nights to reduce decision fatigue
• A planned flex night to rebuild meals from leftovers
• Mapping one batch of protein or beans into three distinct dinners by planning the finishers—herbs, slaws, greens, sauces—so you’re not scrambling for cilantro at 5:45 p.m.

Health anchors this conversation. Pilar shares what it takes to support a teen with Type 1 diabetes through predictable, balanced meals—protein and fiber first, right-sized carbs, steady energy. We talk about how simple planning systems make insulin dosing and mealtimes more manageable without turning food into stress.

We also borrow smart habits from restaurant kitchens:

• Painter’s tape labels with dates
• Clear stacking systems so you can actually see food
• A running list separating what you have from what you need
• One-book inspiration to prevent recipe overload

We map meals to real schedules—dance nights, late shifts, grab-and-go salad bars, low-lift reheats—and bring teens into the process with simple recipe options and a standing weekend check-in text. Agency changes everything.

By the end, you’ll have a clear template you can try this week:
 Shop your fridge first. Build simple themes. Plan meals around the batch cooking. Schedule flex.

If this episode resonates, follow the show, share it with someone drowning in leftovers, and leave a quick review. It helps busier kitchens find a better rhythm and build better health for people and the planet. 

Open the meal plan linked in the show notes and try it for a week, for a month.....

What theme night will you start with?

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Ever feel that tug at 6 p.m. to open DoorDash or Uber Eats?

In this first episode of our Growing Well-Being with Meal Planning season, I sit down with Dr. Faith Karas for a candid, practical reset: moving from app-fueled “care” to kitchen confidence—without perfectionism or pricey rules.

Faith shares how pandemic habits, a breakup, and long workdays made delivery feel comforting—and how the financial, physical, and emotional costs slowly crept in. Together, we reimagine dinner as an act of self-respect.

We talk about:

• Food as love in Filipino culture
• Class memories and the meaning of “making do”
• Who cooks, who delivers, and what that says about power
• The convenience paradox of the $25 salad
• Health markers like cholesterol and energy

Then we get tactical.

We map a week that works:

• Plant-forward bowls on Monday
• Tacos midweek
• Filipino Friday
• Two flex nights that welcome leftovers instead of shaming them

You’ll hear how to:

• Shop your kitchen first
• Choose 1–2 simple theme nights
• Batch one anchor ingredient
• Create a categorized list that ends aisle zigzag
• Plan dine-out nights intentionally

Meal planning isn’t about control. It’s about alignment.

If you’re ready to spend less, waste less, and feel better—without chasing perfection—this is your on-ramp.

Download the free Meal Plan With Purpose template in the show notes, try one theme night this week, and tell us your must-use ingredient.

If this episode helped, subscribe, share it with a friend, and leave a quick review to help others grow well-being in their own kitchens.

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A simple lunch can be a lever for climate action. In this episode, I  spoke with Tracy Moore, a passionate organizer, to unpack how she launched Eat For Impact, a global initative in her home community of Thousand Oaks, and convinced local chefs to feature plant-centered specials that taste amazing and shrink carbon footprints. What started as a scary round of cold calls turned into a citywide collaboration—with data to show real environmental gains and dishes you’ll actually crave.

We share the human side first: the fear that keeps many of us on the sidelines, the “mind trash” that whispers "not yet," and the moment Tracy realized restaurants wanted a concrete way to help. Then we get practical. You’ll hear how the campaign works, from chef-friendly guidelines to a two-specials format that fits any menu, plus the metrics that translate sales into reduced emissions and resource use. Mouthful Eatery’s basil-marinated tofu salad and a maple-drizzled grilled veggie pita headline the lineup, alongside a bulgogi-style tofu bowl and a bright “Green One” juice—all designed to be climate-friendly, affordable, and repeat-order good.

We also dig into sourcing with an honest lens. Florencia offers a “better and best” pathway—organic as better, regenerative and local as best—while Tracy explains why the program starts flexible to welcome more restaurants, and how it can deepen standards as momentum grows. Think of it like growing roots through the soil: start where people are, then move toward local suppliers, seasonal menus, and regenerative partnerships that keep dollars and nutrients close to home.

Whether you’re near Thousand Oaks or halfway across the world, there’s a role for you. Check eatforimpact.org to find active cities or get the tools to launch your own. 

Bring a friend to try a special, tip your server, and tell the chef what you loved. 

Subscribe, share this episode with someone who needs a nudge to start, and leave a quick review—it helps more eaters and restaurateurs find a practical path to climate action.

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Don Adolfo shares the remarkable journey of Alquimia Tequila, from inheriting his grandfather's ranch in Mexico to pioneering organic agave farming in a region where everyone said it couldn't grow.

• Preserving family legacy by converting conventional farmland to organic agave cultivation despite local skepticism
• Creating an "organic agave protocol" that combines traditional methods with modern organic soil science
• Achieving higher sugar content (brix) in agave through organic methods compared to conventional farms
• Witnessing climate change effects as agave maturation time has decreased from 7-10 years to just 5 years
• Developing sustainable solutions for processing waste products instead of dumping them in rivers
• Addressing industry issues including chemical additives that aren't disclosed on tequila labels
• Aging tequila naturally in oak barrels for extended periods (up to 14 years) for exceptional flavor
• Winning over 75 gold medals and multiple platinum awards in international competitions
• Teaching neighboring farmers organic methods for free with the agreement they'll share knowledge with others
• Demonstrating how to make a "slim margarita" using fresh citrus and organic agave nectar

Find Alquimia Tequila at alquimiatequila.com or ask for it at your local liquor store – it's one of only a handful of certified organic tequilas available.

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Dive into the fascinating world of sustainable tequila production as we explore a chapter from my book "Eat Less Water" titled "Tequila and Water." 

Did you know that one liter of tequila requires 65 gallons of water to produce? With America's love for margaritas driving massive tequila imports, our collective consumption represents nearly 10 billion gallons of water annually – enough to fill almost 18,000 Olympic-sized swimming pools.

Meet Don Adolfo Murillo, founder of award-winning Tequila Alquimia and pioneer of organic tequila production. Through his story, we uncover the stark contrast between conventional agave farming, with its heavy reliance on chemicals and unsustainable water practices, and Don Adolfo's regenerative approach rooted in his grandfather's wisdom: "If you treat the earth well, it will treat you well." His innovative methods include using Limousine cattle for natural weed control, practicing dry farming techniques that preserve precious groundwater, and transforming vinaza waste into nutrient-rich compost instead of dumping it into rivers.

The environmental impact of our drinking choices extends far beyond what meets the eye. Conventional tequila production often leaves behind degraded soil, depleted aquifers, and polluted waterways, while concentrating chemicals that might contribute to those notorious tequila hangovers. Yet Don Adolfo's international gold medals prove that sustainable practices can create superior products while protecting vital water resources. Whether you're a tequila enthusiast or someone who cares about environmental stewardship, this episode connects the dots between our consumption choices and their ripple effects on soil health, water resources, and the people who depend on them.

 Are you curious about making your own sustainable margaritas? Join our Kitchen Activist Collective or follow @eatlesswater on Instagram for Don Adolfo's simple, additive-free recipe!

Visit  Alquimia Tequila to have it shipped to you or find a bottle near you.

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What happens when a family transforms their kitchen from chaotic to organized? From having no shopping list or meal plan, to setting aside time each week to plan meals before heading out to the store? For Eva, a member of the Kitchen Activist Collective, it sparked a revolution that saved her marriage from food-related arguments, put $6,000 back in her pocket annually, and gave her a powerful way to combat climate anxiety.

Eva began with a simple yet profound step: organizing her kitchen, one of the four pillars of Kitchen Activism. She turned a frustrating space into a welcoming one by decluttering cabinets, creating designated spaces for everything, and establishing systems everyone could follow. The impact was immediate—no more hunting for utensils, duplicate grocery purchases, and significantly less food waste.

Once the organization was in place, meal planning, another step of Kitchen Activism, followed naturally. Eva and her husband developed a Sunday routine: checking what they already have, planning meals for the week ahead, and shopping with purpose at both the farmer's market and grocery stores. Their guiding principle? "Don't buy it if you don't have a plan for it." This intentionality eliminated the waste from buying produce without a strategy and reduced their takeout frequency by at least a third.

The financial benefits were substantial—$50 weekly grocery savings plus reduced restaurant spending added up to roughly $6,000 annually. But the non-monetary gains were equally valuable. Eva discovered she didn't hate cooking; she just hated deciding what to make when her energy was lowest. Her husband uncovered a passion for cooking that transformed their division of kitchen labor. Most importantly, their household tensions around food shopping disappeared.

The most powerful aspect of this kitchen transformation is how it is connected to larger environmental action. By reducing food waste, supporting local farmers, and decreasing packaging from takeout, Eva found a tangible way to combat climate anxiety. As she beautifully puts it, when you're "on the deck trying to save the boat, you're going to feel better than if you're inside in a corner."

Ready to transform your kitchen into a force for personal and planetary good? The Kitchen Activist Collective is open for new members. Join us to discover how your everyday food choices can become powerful acts of change.

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Joaquin Rodriguez, son of Kitchen Activist host Florencia Ramirez, reveals how he cooks nutritious, budget-friendly meals in his NYC college dorm with minimal equipment. His creative approach proves that kitchen activism can thrive anywhere, regardless of kitchen size or equipment limitations.

• Creating nutritious meals with just a mini-fridge, toaster oven, rice cooker, and electric kettle
• Batch cooking beans and rice as affordable, versatile meal foundations
• Using a rice cooker for multiple purposes beyond rice—pasta, reheating, and hard-boiled eggs
• Planning and executing weekly "Friday Feasts" for friends featuring dishes like pozole and jambalaya
• Prioritizing organic ingredients while keeping costs to approximately $50 per week
• Adapting cooking skills learned at home to small-space limitations
• Finding inspiration from recipes online and not being afraid to experiment
• Meal planning based on sales at local grocery stores
• Understanding how food choices impact environmental and personal health
• Sharing costs and food with friends builds community

"Don't limit yourself... with anything, it's trial and error... it just comes down to not limiting yourself and finding inspiration and not being scared to fail, because if you fail, you just try again."

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Episode Description:
In today's inspiring episode of the Kitchen Activist podcast, Florencia Ramirez reflects on the transformative power of dreaming. Drawing from Dr. Martin Luther King Jr.'s iconic "I Have a Dream" speech, Florencia shares her vision for a more sustainable, equitable, and thriving food system. She dives into six powerful dreams for the planet and connects them to actionable steps we can take as Kitchen Activists.

From the power of regenerative agriculture and soil health to reimagining school cafeterias and advocating for clean water and air as basic human rights, this episode will motivate you to make your dreams for a better future visible.

What You'll Learn in This Episode:

• The critical role of regenerative agriculture in sequestering global carbon emissions and healing our planet's soil.
• Eye-opening stats on the exploitation of food workers, including farm laborers and meatpackers, and the urgent need for fair wages and dignity in the food industry.
• The alarming health impacts of food additives and pesticides, including chronic diseases and environmental injustice.
• How school lunch programs can wield their purchasing power to transform the food system and inspire future generations of Kitchen Activists.
• The devastating effects of agricultural runoff on rivers and the global crisis of untreated wastewater.
• The human rights crisis surrounding access to clean water and air and how policy changes undermine environmental justice.

Key Stats and Facts Mentioned:

• Less than 1% of farmland in the U.S. is organic, yet regenerative practices could sequester all current carbon emissions.
• 40% of rivers worldwide are too polluted to support aquatic life due to pesticide and agricultural runoff.
• The average farmworker in California earns under $30,000 per year, with 25 million people globally trapped in forced labor, many in agriculture.
• Ultra-processed foods account for 57% of calories consumed in the U.S., while pesticide exposure raises risks for neurological and respiratory diseases.
• School cafeterias collectively represent billions of dollars in purchasing power, offering a transformative opportunity for the food system.
• 1.2 billion people globally lack access to clean water, and 7 million deaths annually are attributed to air pollution.

Resources and Links:

• Learn more about regenerative agriculture and its climate solutions: Link to study
• Discover the Pesticide-Free Soil Project and its impact on school campuses: Link to project website
• Stay informed about food worker rights and labor conditions: Link to advocacy organization

Take Action:

• Reflect on your dreams for the planet and how your daily kitchen habits can bring those dreams to life.
• Support local farmers and producers who practice regenerative farming by shopping at farmers' markets.
• Reduce food waste with intentional meal planning and sustainable cooking practices.
• Share this episode with fri

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This episode uncovers how embracing the 12 Days of Kitchen Activism can enhance the holiday season, dramatically reduce waste, and foster genuine connections. Florencia Ramirez delves into the staggering statistics of holiday trash and explores practical ways to slow down, savor moments, and connect with loved ones, transforming the festive season into one of joy, reflection, and meaningful action.

Ramirez brainstorms traditions that reflect community values, such as neighborhood toasts, community gatherings, and simple meals prepared with others. She encourages listeners to skip the pressure to overbuy, create a Pinterest-perfect holiday, and instead return to the true holiday spirit—one focused on connection, love, generosity, and savoring what matters most.

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The holiday season often evokes images of bustling malls, long shopping lists, and beautifully wrapped presents. Yet, amidst this festive hustle, a pressing question arises: Can holiday shopping become a catalyst for sustainability and positive change? In the latest podcast episode, Florencia Ramirez takes listeners on a transformative journey, offering strategies for eco-friendly gift-giving that align with environmental and personal well-being values.

In this episode, Florencia delves into mindful shopping, highlighting the significant impact our spending can have during the holiday season. With U.S. holiday spending projected to surpass $1 trillion, there's immense potential to channel this economic energy toward supporting eco-friendly businesses and local artisans. By choosing thoughtful, sustainable gifts, we promote environmental wellness and nurture our communities.

The episode provides practical ideas like shopping from farmers' markets or supporting local vendors. It even suggests gifting items like apple cider vinegar in glass bottles with reusable straws, emphasizing health and sustainability. The episode goes beyond individual choices, underscoring the power of collective action in driving change.

Here are the links to the farmers' market business mentioned in the episode:

Chocolatier- Ex Voto
Coffee Roaster- Ragamuffin and Beacon
Spirits- Alquimia Tequila
Apple Cider Vinegar- Cuyama

Reach out with any questions, comments, or ideas at [email protected]

Stay connected on social: Instagram @eatlesswater Facebook @eatlesswaternow Tiktok @TheFlorenciaRamirez

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Reach Florencia Ramirez at [email protected]