Eat Well, Travel Often Podcast – Everything from Book to Plate

May 25, 2020 podcast

Interview with Elana and Yaniv Livneh and Bary Yogev, Liv Bread

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“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight… [Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.” — MFK Fisher, one of the preeminent American food writers

Bread is my favorite food. If you asked me if I was stranded on an island and could only have one food, it would be a good loaf of bread. That is why I am so excited to speak with three of the four owners of Liv Bread, Yaniv and Elana Livneh and Bary Yogev. Yaniv and Elana run the day to day operations and Bary handles all the baking. The fourth co-owener is Rogev Livneh, Yaniv’s brother.

Liv Bread is located in Millburn, NJ a suburb outside New York City. Not only are their breads amazing, but they make fantastic coffee, sandwiches and pastries. Since opening less than two years ago, the bakery cafe has turned into a community hub where friends get together to break bread in a cafe resembling what you would find in a small neighborhood in Paris, Rome or Barcelona.

From the minute you walk in the door you feel welcome. Every employee is friendly. The baristas all know me and my taste in muic. They start making my latte as soon as I walk in the door and sometimes scribble Grateful Dead images on my cup.

The breads at Liv Bread are made with natural sourdoughs that rely on a slow fermentation process that allows the bread to develop in ways you can’t find with store-bought or mass-produced bread.

Just like all restaurants and cafes, Liv Bread got hit hard with restrictions since the cornanavirus forced the shutdown of businesses across the country. But Bary, Elana and Yaniv are resilient and turned what was a very bad situation into a thriving business during these challenging times. They had to learn as they went, readjusting their ordering system, and now they are selling over 400 challahs every weekend and will start nationwide delivery starting this week! (May 25, 2020). If you do not live in NJ, then I highly recommend ordering a chocolate babka!

Please note that each owner was in a different location, Bary has been stuck in Israel since the lockdown, Yaniv was still working in the bakery, and Elana was at her home where she had connectivity issues. At the end it is a bit hard to hear Elana but these are challenging times and you can get the gist of what she is saying.

One final note, I would like to thank Johanna Ginsburg from the New Jersey Jewish News for the photo on my website of the Elana, Yaniv, Rogev and Bary and Robin Chase of Robin & Sue Photography for the amazing photos of the tasty treats from the bakery.

After my interview, stay to listen to the book to plate segment where I discuss my new favotie chef, Joshua Weissman.

Links to FarmLink’s website, social media and other things mentioned in the segment,

Website: https://www.livbreads.com

Instagram: @livbreads

Facebook: @livbreads

Bary Yogev’s YouTube Channel

Shipping of Liv Breads

Book to Plate Segment

Joshua Weissman’s YouTube Channel

Joshua Weissman’s blog Slim Palate: https://slimpalate.com

This episode was hosted by Melissa Goldberg

Special thanks to my Program Director and Producer Shea Gunther

You can learn more about me at www.eatwelltraveloften.net

Email melissa@eatwelltraveloften.net

Instagram @eatwelltraveloftenpodcast

Facebook @eatwelltraveloftenpodcast

YouTube: Eat Well, Travel Often Channel

May 18, 2020 podcast

Interview with Max Goldman, FarmLink

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In April, 2020, the New York Times ran a story by Michael Corkery and David Yaffe-Bellany about how many of the nation’s largest farms are struggling with this pandemic. It opened the world’s eyes to how farmers who service the restaurant, school, and hotel industies have been forced to destroy tens of millions of pounds of fresh food that they can no longer sell.

Who knew that there were two separate supply chains? One for grocery stores and another for corporate and industrial food. While American’s are struggling to put food on their tables, farmers are dumping thousands of tons of fresh produce, fruits and meat.

The New York Time’s story got picked up in the media all over the country. And after a group of high school friends, who were now home from college because of COVID-19, learned about this waste, they decided to do something about it. These young men and women understood the underlying issues of food insecurity that plague our country from volunteering at local food pantries during their high school years. They saw and see how the number of Americans suffering from food insecurity have grown exponentially during this pandemic.

Max Goldman and his friends started FarmLink, a not for profit organization — to connect these farms, the ones dumping healthy food, with the food banks that sorely need produce to feed their clients.

I first read about FarmLink in a follow-up story by the same reporters in the New York Times. I knew I wanted to interview these kids for the podcast. This was something that I really connected with. For years I have been raising money to purchase produce from small local farmers to donate to local food pantries — listen to my previous episode where I interviewed Robin Peacock of Mend NJ to learn more.

FarmLink was started by college students largely from Brown, Stanford, Cornell, and USC all united by a desire to keep Americans fed and farms in business. Since starting last month, April 2020, the group has diverted 100 of thousands of pounds of produce from being dumped to food pantries in California.

I caught up with Max, who is currently a junior at Brown University and now living back home in California where he grew up. He, and the other founders, went to high school together at St. Matthew’s Parish School in Pacific Palisades.

Please remember, while listening to the following conversation, Max is 19 or 20 years old and not a polished corporate executive with media training. He is a young man, who, along with his friends, started a non-profit grassroots movement helping farms and food banks during this crisis of food instability. They are learning as they go and doing some really great work.

Book to Plate Segment: Listen all about no-knead bread.

Links to FarmLink’s website, social media and other things mentioned in the segment,

Website: https://farmlinkproject.org

Instagram: @farmlinkproject

Facebook: @farmlinkproject

Twitter: @farmlinkproject

New York Times 4/11/20: Dumped Milk, Smashed Eggs, Plowed Vegetables: Food Waste of the Pandemic by Michael Corkery and David Yaffe-Bellany

New York Times 5/2/20: ‘We Had to Do Something’: Trying to Prevent Massive Food Waste by Michael Corkery and David Yaffe-Bellany

Interview with Robin Peacock, MEND NJ

Book to Plate Segment:

New York Times : No Knead Bread Recipe and Video by Mark Bittman

New York Times 12/6/06: No Kneading but some Fine Tuning by Mark Bittman

Lodge 5 qt Cast Iron with Cover

Mark Bittman, How to Bake Everything

Jim Lahey, Sullivan Street Bakery

Timing Chart For No-Knead Bread
Time to Start (One day Prior to Eating!)	Time Want Bread Done
4:00 PM	1:00 PM
5:00 PM	2:00 PM
6:00 PM	3:00 PM
7:00 PM	4:00 PM
8:00 PM	5:00 PM
9:00 PM	6:00 PM
10:00 PM	7:00 PM
11:00 PM	8:00 PM
12:00 AM	9:00 PM
1:00 AM	10:00 PM

This episode was hosted by Melissa Goldberg

Special thanks to my Program Director and Producer Shea Gunther

You can learn more about me at www.eatwelltraveloften.net

Email melissa@eatwelltraveloften.net

Instagram @eatwelltraveloftenpodcast

Facebook @eatwelltraveloftenpodcast

YouTube: Eat Well, Travel Often Channel

May 11, 2020 podcast

Interview with Dr. Mona, Functional & Integrative Medicine

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Medicine has always has always been Dr. Mona Ezzat Velinov’s passion, and family medicine in particular provides her an opportunity to develop meaningful, long-term relationships with patients.

As a young medical student, Dr. Mona was fascinated with the work of Dr. Andrew Weil, and the idea of helping the body to achieve balance naturally. She went through her own health issues, including treatment for thyroid cancer and started searching for answers as to why and how she developed the illness. Dr. Mona wanted to know what she could do to heal and how to stay healthy throughout her life.

This led her to Functional Medicine. She felt the earth move with this knowledge! It was the first time she could see the deep connections of health and wellbeing, how to think of the body as an intimate conversation with many different systems working together. Dr. Mona began to realize that gut health was critical. After years of issues with digestion, she started to closely examine her diet, focusing on vegetables, healthy proteins and fats, and cooking more at home. She started to do diagnostic testing to find her systemic imbalances. She cut down on coffee, and prioritized getting more sleep to help heal her adrenal system from the stress of years of medical training and practice. The results were amazing. She was able to go on to have healthy twins, and to pursue this area of medicine fully.

Dr. Mona Mona Ezzat Velinov MD, ABFM, ABIHM, IFMCP is a Board-Certified Family Physician and American Board Integrative Holistic Medicine (ABIHM). A graduate of the Rush Medical College in Chicago, she conducted her medical intership and residency at University of Michigan Medical School, Ann Arbor, MI. She has extensive experience working with corporations such as Facebook and Apple helping employees reach their health potential. In addition to her personal practive, Dr. Mona works at the Human Longevity, Inc. in San Diego.

I met Dr. Mona in February at the Flow Genome Project retreat in California. She spoke to us about the importance of overall wellness to improve quality of life.

Take a listen to learn all about functional medicine, new technologies to help you live a better life, the importance of sleep and what you can do to live a better, healthier life.

Stay tuned to end of this episode for the Book to Plate segment where I talk about Jamie Wheal and Steven Kotler’s book Stealing Fire, the reason why I went to the Flow Genome Project retreat.

Links to Dr. Mona’s website, social media and other items mentioned in the episode:

Website: https://www.monaezzatvelinovmd.com

Facebook: @monaezzatvelinovmd

Instagram: @drmonaezzatvelinov

Oura Ring: https://ouraring.com

Muse (the brain sensing headband): https://choosemuse.com

HeartMath Inner Balance: https://www.heartmath.com

Human Longevity, Inc. San Diego: https://www.humanlongevity.com

David Sinclair’s Book Life Span

Mindwalk (the movie)

Book to Plate Segment

Stealing Fire: How Silicon Valley, the Navy SEALs, and Maverick Scientists Are Revolutionizing the Way We Live and Work by Jamie Wheal and Steven Kotler

Jamie Wheal

Flow Genome Project

Flow Sessions with Jason Silva: Interview with Jamie Wheal

Steven Koltler

This episode was hosted by Melissa Goldberg

Special thanks to my Program Director and Producer Shea Gunther

You can learn more about me at www.eatwelltraveloften.net

Email melissa@eatwelltraveloften.net

Instagram @eatwelltraveloftenpodcast

Facebook @eatwelltraveloftenpodcast

May 4, 2020 podcast

Interview with Dr. Ron Weiss, Ethos Health

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Dr. Ron Weiss is not your typical doctor. His primary care practice is located on a 342 acres of farm in Long Valley, New Jersey where he grows beyond organic produce for his patients. Otherwise known as the farm doctor, he believes that food-is-medicine and in a Farm Based Health Care System.

Dr. Ron Weiss, M.D. is an Assistant Professor of Clinical Medicine at Rutgers New Jersey Medical School and founder of the Ethos Farm Project, a semifinalist in the Rockefeller Foundation 2050 Food System Vision Prize competition.

In 1992, Dr. Weiss’ father was diagnosed with pancreatic cancer. At the time, he was a ER doctor in Los Angeles and returned to New Jersey to take care of his dad who was given three months to live. Dr. Weiss would not accept that prognosis and turned to the local library to find a way to help his dad heal. He put his father on a whole-foods, plant-based diet and he ended up living for eighteen fruitful months.

Why organic?
“I don’t believe as a physician that it is wise to eat your food with a side of poisons,” said Dr. Ron Weiss

Links to Dr. Ron Weiss’ social media and other items mentioned in the episode.

Facebook: @ethosprimarycare

Instagram: @drronweiss

Ethos Primary Care: https://www.myethoshealth.com

Farm Based Health Care System

Op/Ed by Dr. Weiss: I helped treat the 1st COVID-19 patient in New Jersey. It provided a teachable moment

China Study

Dr. Andrew Weil

Dr. Judah Folkman “Father of Angiogenesis”

River Valley Community Grains

The Cancer Prevention Diet by Michio Kushi — Book that Dr. Weiss Read about Norman Arnold healing pancreatic cancer with a macrobiotic diet.

Macrobiotic Diet

Super Star Veggies to add to your diet: Garlic, Mushrooms, Cruciferous (cauliflower, cabbage, kale, broccoli, Brussels sprouts and similar green leaf vegetables)

This episode was hosted by Melissa Goldberg

Special thanks to my Program Director and Producer Shea Gunther

You can learn more about me at www.eatwelltraveloften.net

Email melissa@eatwelltraveloften.net

Instagram @eatwelltraveloftenpodcast

Facebook @eatwelltraveloftenpodcast

April 27, 2020 podcast

Interview with Reggie Bryant and Jessica Johnson, Jobs in NYC

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More than 26 million people in the United States have now filed unemployment in the five weeks since the coronavirus outbreak began forcing millions of businesses to close their doors. The unemployment rate is pushing toward 15 percent. This pandemic could plunge New York City into the worst economic crisis since the 1970s, costing the city 475,000 jobs and nearly $10 billion in revenue. But with all these job losses there are still some businesses that are hiring and new jobs are being created. But how do you get these jobs?

Today, I am speaking with Jessica Johnson and Reggie Bryant. Jessica currently works for the NYC Department of Corrections and Reggie for a workforce development company. These two have never met but together are helping local New Yorkers find jobs via a Facebook group that Jessica started in 2011 called Jobs in NYC. The group has over 150,000 members.

In the past five weeks, they have placed over sixty people in jobs throughout New York City while holding down their day jobs. We are all facing massive dislocations in our lives, and what Reggie and Jessica are doing is a bright light of hope in a dark time.

Reggie Bryant: Born in Ellsworth Air Force Base, South Dakota, Reggie Bryant joined the Army right out of High School and served 7 years in-country and overseas, deployed to Germany and Iraq. After being released from the Army, Reggie headed back to Iraq for 4 years working for Halliburton.

For a new beginning, Reggie moved to New York in 2007 and began a career at Grant Associates, a woman-owned, privately held company as a security guard. At Grant Associates, one of the largest workforce development organizations in North America, Reggie worked his way up to corporate as a Strategic Operations Manager, where some of his responsibilities include, innovation, creative problem solving, training, and coaching.

For more than three years, Reggie has been assisting Jessica with the Jobs in NYC Facebook group helping people all across the city find jobs in his free time. You can read more about Reggie in IMPACT! Positive Change Magazine that he created back in 2013 to highlight those people doing good. Scroll to page 36.

Jessica Johnson: Born and raised in Bedford–Stuyvesant section of Brooklyn, New York, Jessica Johnson, holds a degree in criminology from John Jay College of Criminal Justice in New York and is currently working as a Program Specialist for the NYC Department of Correction.

In 2011, during the recession, Jessica founded the Facebook Group, Jobs in NYC. She was working for the city, which seemed to be the most secure job possible at the time and initially opened the group to let people know when certain jobs were opening within the city, and assist them with their resumés.

Then she started seeing new coffee shops and restaurants all over the Bedford–Stuyvesant have hiring signs but no applicants. Jessica began posting images of the signs in the Facebook Group and encouraged her 100+ members to do the same.

Then out of nowhere, people from all over began joining the group and inquiring – so much so that Jessica had to close the group and place restrictions. The group has now grown to over 150k members and has helped thousands of its members find employment and mutual aid.

Links to items mentioned in the episode:

Facebook: Jobs in NYC https://www.facebook.com/groups/jobsinNYC/

NYC Department of Correction

Grant Associates

Linkedin Reggie Bryant

Flow Genome Project https://www.flowgenomeproject.com

Stealing Fire: How Silicon Valley, the Navy SEALs, and Maverick Scientists Are Revolutionizing the Way We Live and Work by Jamie Wheal

This episode was hosted by Melissa Goldberg

Special thanks to my Program Director and Producer Shea Gunther

You can learn more about me at www.eatwelltraveloften.net

Email melissa@eatwelltraveloften.net

Instagram @eatwelltraveloftenpodcast

Facebook @eatwelltraveloftenpodcast

April 20, 2020 podcast

Interview with Michelle & Tariq (Black Thought) Trotter

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Today, I am speaking with not only two very talented people but the nicest couple I know. I have known Tariq and Michelle Trotter for about 10 years. Our kids used to go to school together. You may not know Tariq by his given name, he is better known as Black Thought, the lead emcee for Philadelphia-based hip hop group The Roots, one of the best known hip hop bands of all time and the house band for the Tonight Show starring Jimmy Fallon. The Roots have been nominated for 14 Grammys and won 3 — including best R & B album and best R & B vocal performance. Michelle has been modelling since she was 14 years old and has appeared in numerous movies and television show including Sex and The City, Boomerang, Big Fat Liar, Something New, and more. For years, we have chatted together about food at school events, dinners together and while they have picked up their produce at my food cooperative, Farm & Fork Society. When I launched this podcast, I knew I wanted to talk with Tariq and Michelle but they are a busy couple and I couldn’t lock them down. Well the coronavirus did and I was lucky enough to get an hour of time with them. Take a listen to our conversation about music, food and more.

Links to Michelle and Tariq (Black Thought) Trotter’s social media and other items mentioned in the interview.

Facebook @TheRoots

Instagram @blackthought, @theroots, @itsmichelletrotter

Twitter @blackthought, @MichelleTrotte1

The Roots YouTube Channel

NPR Tiny Desk: Black Thought Of The Roots: Tiny Desk (Home) Concert

The Roots okayplayer

Restaurants in Philly: Zahav, Suraya

Restaurants in New Jersey: Huntley Tavern, Laurel & Sage

Restaurant in Brooklyn: Miss Ada

Hamilton Mixtape

Tariq’s Off Broadway Show Black No More

Questlove’s Mixtape Potluck Cookbook

This episode was hosted by Melissa Goldberg

Special thanks to my Program Director and Producer Shea Gunther

You can learn more about me at www.eatwelltraveloften.net

Email melissa@eatwelltraveloften.net

Instagram @eatwelltraveloftenpodcast

Facebook @eatwelltraveloftenpodcast

April 13, 2020 podcast

Interview with Steven Hall, Hall PR & The Dining Bond

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Years ago my husband, Lewis, did business and financial public relations for David Bouley. At that time, Lewis met Steven Hall who was Bouley’s publicist. After starting this podcast, Lewis and I were talking about who would be great guests to interview and he immediately said I should reach out to Steven Hall, who not only represents the who’s who in the food and hospitality industry, but has had his finger on the pulse of the industry for over 25 year.

Originally, I thought Steven could hook me up to speak with some of his clients but then I thought who better to talk to was Steven himself! Steven started his company, Hall PR, in 1996. It is a global hospitality & lifestyle public relations, consulting and concept development agency based in New York City. Hall PR works with some of the best restaurateurs, chefs, and food brands in the business.

When we first chatted to schedule the interview, it was before COVID-19 swept the nation and Steven was swamped working on restaurant openings and clients. Then the world stopped and like others in the food service industry, Steven’s company and his clients are enduring great hardships. Just like farmers, nurses and doctors, chefs and the foodservice industry are the lifeline of this country.

In this episode, I talk to Steven about the resilience of the food industry, how it is adjusting, the changes Steven has seen in the industry since he started. Most importantly, we discuss a new initative that Steven and Helen Patrikis has created to help out restaurants around the world called The Dining Bond, a “pay it forward” initiative which pumps needed cash into struggling restaraunts now in exchange for discounted meals in the future. Since launching in mid March there are already 400 restauarants that have signed up worldwide.

Stay listening to my Book to Plate segment where I talk about new and fun ways that everyone is sharing their love of food and cooking while staying at home. #stayinsidemeal

I asked Steven,
“What is your favorite restaurant?”
He responded with this James Beard quote:
“The one where they know me.”

Links to Steven Hall’s social media and other items mentioned in the interview.

Facebook @HallPR

Instagram Hall PR @hallpr

Twitter @hallpr

Instagram The Dining Bond @SupportRestaurants

The Dining Bond Website https://diningbond.com

Hall PR Website www.hallpr.com

Atlanta Business Chronicle — Atlanta restaurant chain raises $20,000 by selling ‘dining bonds’

Sarabeth Levine, Sarabeth’s Restaurants, NYT Article about Sarabeth

Alicart Restaurant Group (Carmines and Virgil’s) https://www.alicart.com

Rahi Restaurants: Rahi NYC https://www.rahinyc.com, Adda NYC https://www.addanyc.com

Daniel NYC

David Bouley

Fugu, Blowfish

Book to Plate Segment

Quarantine Meals!!! In Quarantine? Show us your meals!

Book to Plate Cookbook Club

David Chang

Show Credits:

This episode was hosted by Melissa Goldberg

Special thanks to my Program Director and Producer Shea Gunther

You can learn more about me at www.eatwelltraveloften.net

Email melissa@eatwelltraveloften.net

Instagram @eatwelltraveloftenpodcast

Facebook @eatwelltraveloftenpodcast

April 8, 2020 food

Macaroon Kashab, Glazed Sesame Seed Macaroons from The Ralph Nader and Family Cookbook

Print Recipe

Macaroon Kashab, Glazed Sesame Seed Macaroons

Ingredients

INGREDIENTS FOR MACAROONS

1 or 2 .6-ounce cakes of yeast 2 for quicker results
1 cup lukewarm milk
10 cups unbleached white flour
2 cups sesame seeds optional: slightly toast in oven
2 1/2 cups olive oil
5 eggs whisked
4 tablespoons anise seed
1 tablespoon mahlab

INGREDIENTS FOR SYRUP

5 cups white sugar
1 1/2 cups cold water
juice of 2 lemons
1 1/2 tablespoons orange blossom
water

Instructions

PREPARE THE MACAROONS

Dissolve yeast cakes in milk.
In a large bowl, mix flour and sesame seeds. Thoroughly combine anise seed
and mahlab in a blender together and add to the flour mixture.
Add olive oil and whisked eggs to flour mixture.
Knead all the ingredients well (but not hard) for about 15 minutes until the bowl is clean on the sides. The dough should be a little loose.
Cover and let the dough rise for 1 hour.
Preheat the oven to 400ºF.
After the dough has risen, form 2 handfuls into a big, long, rounded shape on the worktable, about 2 feet long. Cut the dough into 1-inch pieces.
To form a macaroon, gently press each 1-inch piece against the grain on a flat cheese grater to create a pattern. Carefully roll the dough off the grater in one motion with the back of your fingers, forming a macaroon about the shape of a forefinger. Place onto a cookie sheet with the overlap facing down.
Bake for about 25 minutes. The macaroons are finished when slightly brown.

PREPARE SYRUP FOR GLAZE

While macaroons are baking, dissolve sugar and water. Add lemon juice. Bring to a boil, stirring constantly, and boil for 3–4 minutes. Add orange blossom water.
With a slotted spoon, dip cooked macaroons in hot syrup to glaze as soon as they are removed from the oven. Remove from glaze and place in a colander sitting in a larger bowl to permit the macaroons to drain slightly before being placed on a platter.
If macaroons are being stored for future eating, use wax paper between layers to prevent them from sticking to each other.

April 6, 2020 podcast

Interview with Ralph Nader

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For more than 50 years, Ralph Nader has been working to increase goverment and corporate accountability. His first book in 1965, Unsafe at Any Speed, was instrumental in forcing the auto industry to install seatbelts in cars. Ralph’s continuing advocacy has been instrumental in changing food policy.

While Ralph Nader has been in the public eye for decades, what some of you might not know about him is his lifelong commitment to healthy eating and food. Born in Connecticut to Lebanese parents, Nader’s appreciation of food began at an early age. His mother was on the forfront of the food movement; she banned processed foods from her home when “processed” wasn’t even part of the American dialogue!

In a New York Times article from 1991, Ralph’s mother, Rose Nader said, “If you eat healthy food, you nourish your body and your brain. When you eat junk food, you feel irritated and you don’t know why. It is all in the food; it all goes together.”

And now, over 50 years after his first book, Ralph Nader has published a cookbook! The Ralph Nader and Family Cookbook shares the cuisine of Nader’s upbringing, with Lebanese dishes inspired by his mother’s recipes.

Take a listen to Ralph talk about what it was like for him growing up, his relationship to food and how important it is to have safety laws in the food industry. I could have talked to him for hours, and it seemed he wasn’t so quick to get off the podcast either, and his love for this cookbook really comes through in the interview. Stay through to the end where I talk about The Ralph Nader and Family Cookbook details.

One final note, some friends and family had a few words about the 2000 election when they found out I was going to interview Ralph Nader. Well, those who are still blaming Nader for Al Gore’s presidential loss in 2000, it’s time to stop using him as the scapecoat. If you look into the full analysis of the votes, Nader’s blame has debunked — 308,000 Democrats voted for Bush in Florida, half the registered democrats failed to even vote, and Gore failed to win his home state of Tennessee among many other factors. Furthurmore, we live in a democratic society which gives us the right to vote for who we believe best represents our values.

Ralph Nader has been listed as one of the most infutiential figures in American history. As Mark Green, the former Public Advocate in New York City, and one of the best known progressives states in an article in The Nation, “If there had been no Ralph Nader, there probably would not have been a consumer-rights and corporate-accountability movement, or at least nothing remotely resembling the hundreds of organizations, laws, and books that have sprung from his initiatives.”

Thank you Ralph Nader for taking time out of your busy schedule to talk with me. You are responsible for so many important consumer protections — the motor vehicle safety laws, Safe Drinking Water Act, the Pure Food Act, the Clean Water Act, the Clean Water Act, OSHA, EPA, and Consumer Product Safety Commission, the National Highway Traffic Safety Administration, the recall of millions of defective motor vehicles; access to government information through the Freedom of Information Act of 1974, and many lives saved.

Links to Ralph Nader’s social media and other items mentioned in the interview.

Ralph Nader Radio Hour: https://ralphnaderradiohour.com

Facebook @ralphnader

Website: https://nader.org

The Ralph Nader and Family Cookbook

Center for Science in The Public Interest

Nutrition Action Newsletter Sign Up: https://e-activist.com/page/11895/subscribe/1

New York Times (1997): Bringing Up Ralph Nader

New York Times (1991): Lessons in Middle Eastern Cooking, Lovingly Given, From the Nader Kitchen

Dispelling the Myth of Election 2000: Did Nader Cost Gore the Election?

No, Ralph Nader Did Not Hand the 2000 Presidential Election to George W. Bush

The Nation, How Ralph Nader Changed America, by Mark Green

Show Credits:

This episode was hosted by Melissa Goldberg

Special thanks to my Program Director and Producer Shea Gunther

You can learn more about me at www.eatwelltraveloften.net.

Email melissa@eatwelltraveloften.net

Instagram @eatwelltraveloftenpodcast

Facebook @eatwelltraveloftenpodcast

March 30, 2020 podcast

Interview with John Kruger, Circle Brook Farm

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For this episode I am speaking with John Krueger from Circle Brook Farm located in Andover, New Jersey. John and I have known each other for almost 10 years. Every summer Circle Brook provides my food cooperative, Farm & Fork Society, with an amazing variety of seasonal vegetables. John’s farm is a diversified, certified organic, vegetable farm. He grows almost every type of produce possible in our New Jersey climate.

John specializes in heirloom varieties and even finds exotic varieties on his yearly trips to South and Central America and grows them for our members. His core business is as a CSA farmer (Commuity Supported Agriculture). CSA members prepay for their produce prior to the growing season starts and become shareholders in the farm.

Over the years, John has seen many financial ups and downs due to the CSA model, and also had many hard times due to climate change. However, COVID-19 is hitting him harder than anything he has faced in the past. Farming is hard business, his fortitude and strength is amazing in these, most challenging of times.

As you listen, think about ALL the farmers out there that face challenges and be grateful to them everyday to provide us with food on our table.

Please take the time to see if there is a CSA in your area. By joining a CSA you will get a consistent source of wholesome, nutritious food weekly and you will be helping out local farmers.

We are all a community and just like the doctors and nurses that are on the front line of this pandemic so are the farmers. They are our lifeline.