Revolution on the Range with Courtney White of the Quivira Coalition [00:36:02m]: Play Now | Play in Popup | Download (137)

The initial mission of The Quivira Coalition, which was founded by a rancher and two environmentalists in June 1997, was to offer ‘common sense solutions to the grazing debate,’ principally by broadcasting the principles of ecologically sensitive ranch management.

The debate at the time was marked by extreme polarization between traditional ranchers and environmentalists, resulting in gridlock at a variety of levels. Seeking to break this gridlock by advocating a new set of tools, they vowed not to do lawsuits or legislation. Nor would they be mediators or facilitators between extremes in the grazing debate. Instead, they concentrated on creating a ‘third position,’ outside the continuum of brawling. They called this position The New Ranch, and invited others to join them.

Their goal was was to work simultaneously in the ‘radical center’ - a neutral place where people could explore their interests instead of arguing their positions.

Courtney White is the Executive Director and co-founder of the Quivira Coalition, and author of “Revolution on the Range”.

 

 One Taste - Food and Spirit with Sharon Louise Crayton [00:31:03m]: Play Now | Play in Popup | Download (198)

Sharon Louise Crayton has been intimately involved with cooking and food for more than 30 years. After studying nutrition and French cooking at San Jose State University in California and the Bay Area, she began creating recipes for companies such as S&W Foods, Foster Farm Chickens, Del Monte, and Spice Islands. Then she struck out on her own, opening the Cafe Sparrow, a California-French fusion restaurant, in Aptos, California. There she served as proprietor, chef, and matre d’ while also raising two children. In the mists of this busy operation, she met Dzongsar Jamyang Khyentse Rinpoche, who became her Buddhist meditation teacher and inspired her to slow down her life and begin investigating the intersections of Buddhism, cooking, and compassion.

In 1989, after selling Cafe Sparrow, Crayton immersed herself full-time in the study of Western and Chinese herbal medicine, food theory, and acupuncture. Eventually, she began traveling the world. Her journeys took her for long periods to Dordogne, France, and to Portugal, where she honed both her culinary skills and her Buddhist knowledge, cooking fresh, simple, lovingly prepared meals for some of the great Buddhist masters of our time. She currently lives in Santa Fe, New Mexico.

www.SlowFood.com
Good, clean and fair food is only possible with knowledge: the knowledge of those who bring food to the table and the knowledge of those who eat it. Understanding more about our food, how it tastes and where it comes from makes the act of eating all the more pleasurable.

Recorded: June 25th, 2008
Show: 32

 

 The Art of Eating Locally [0:15:33m]: Play Now | Play in Popup | Download (238)

Ivy Manning is a freelance food writer, cooking instructor, and personal chef. Her work has been featrured in Cooking Light, Fine Cooking, Best Places Northwest, Sunset, and the Oregonian. Her website is www.chefivy.com , and her new book is “The Farm to Table Cookbook: the Art of Eating Locally..”

www.SlowFood.com
Good, clean and fair food is only possible with knowledge: the knowledge of those who bring food to the table and the knowledge of those who eat it. Understanding more about our food, how it tastes and where it comes from makes the act of eating all the more pleasurable.