Today we are talking with Peter Holter of Holistic Management International.

HMI is an Albuquerque-based, international nonprofit organization that provides training, courses and consulting services to stewards of large landscapes, including ranchers, farmers, pastoral communities, government agencies, NGOs, environmental advocacy groups and other non-profits.

HMI’s proven holistic practices yield a triple bottom line of sustainable economic, environmental and social benefits by:

Improving soil health and biodiversity of rangelands and pastures.
Increasing grazing and wildlife capacity.
Increasing annual profits and enhancing livelihoods.
Optimally using rainfall and conserving water.
Growing healthier crops and achieving higher yields.
Reversing desertification in brittle environments.
Breaking the cycle of food and water insecurity.
Enhancing family relationships.
Resisting and positively affecting global climate change.

HMI also trains Certified Educators to educate others about Holistic Management, which replaces fragmentary decision-making and short-term solutions with a system that encompasses a whole, long-term process of restoring damaged land and managing healthy land.

30 million acres of land worldwide currently benefit from Holistic Management practices.
Visit www.holisticmanagement.org

Steve Warshawer has lived and worked in New Mexico since 1976. Throughout the past 31 years Steve has worked in agricultural product development and marketing. He has founded and still operates a small farm/ranch in Santa Fe County utilizing the latest techniques for soil and water conservation, green energy production, and direct marketing.

Steve has also founded a collaborative and pooled marketing and distribution system of premium eggs and vegetables under the name Beneficial. Steve has recently been trained in Enterprise Facilitation and currently manages the Enterprise Development Office of La Montanita Cooperative’s newly formed Cooperative Distribution Center. As a volunteer, Steve has served on the board of directors of several New Mexico organizations devoted to land preservation and working land issues.

Real Eggs from a Real Farm

Paul Willis still lives on the farm where he grew up, in Thornton, IA about 100 miles north of Des Moines. Paul’s passions have always included animals and taking care of the land. It is this passion that led him to join the Peace Corp where he worked as the Young Farmers Club Organizer for the Nigerian Ministry of Agriculture. During his tenure, he grew the club’s membership to over 10,000.

In 1995, Paul was looking for a way to market natural “free range” pigs when he met Bill Niman. Paul wanted to revitalize traditional hog farming in the Midwest at a time when economics forced many farmers to sell out or turn to factory/confinement hog growing. Niman Ranch offered the opportunity to raise pigs the humane, old-fashioned way and these outdoor-raised pigs quickly became a favorite among Niman Ranch customers.

Today, Paul manages a network of over 500 family hog farmers. In addition to managing the Niman Ranch pork operation, Paul still raises Farmers’ Hybrid hogs with his wife, Phyllis, and business partner, Jon Carlson, on the Willis Free Range Pig Farm. He also grows his own non-GMO soybeans and organic alfalfa and oats which are used for feed and bedding.

Niman Ranch standards are high – find out more about what makes them and their product different as we talk to Paul on Kitchensync!

Learn more about Paul, Niman Ranch, and order the cookbook and at www.nimanranch.com – the cookbook is incredible by the way!!

Cider Braised Pork Shoulder with Apples and Caramelized Onions
Serves 4-6

I love, love, love pork shoulder, apparently Paul Willis does too! Here’s one of my own favorite recipes, perfect for cool weather – it cooks to fork tender with long, slow cooking. Serve this with buttered egg noodles, creamy polenta, or mashed parsnips. If you should be so lucky to have leftovers, shred the meat and serve the next day on soft white rolls with sweet pickles and coleslaw. Kate

One 4 to 6 lb. bone-in, fresh pork shoulder half (boneless pork shoulder can be substituted)
4 garlic cloves, cut into slivers
2 T. olive oil

1 t. sage powder
6 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

3 apples, peeled, cored, and cut into 6 wedges
1 ½ C. unfiltered apple cider

Preheat oven to 325°F.

Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt, pepper and sage.

Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and saute onions, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

Stir in cider and apples, return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

Transfer pork and as many apples as you can to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season to taste with salt and pepper, serve with pork.

Note: Pork can be made 1 day ahead. Cool uncovered, then cover to chill. Reheat in liquid, covered, at 325°F 1 hour.

Chef Ann Cooper is a renegade lunch lady. She works to transform cafeterias into culinary classrooms for students – one school lunch at a time.

At The Ross School in East Hampton, NY, Chef Ann served as the executive chef and director of wellness and nutrition, developing an integrated school lunch curriculum centered on regional, organic, seasonal and sustainable meals. The implementation of her pilot wellness program proved successful, and Chef Ann was invited to work with schools across the country. She has transformed public school cafeterias in New York City, Harlem and Bridgehampton, NY, and now in Berkeley, CA, to teach more students why good food choices matter by putting innovative strategies to work and providing fresh, organic lunches to all students.

Currently, Chef Ann is the director of nutrition services for the Berkeley Unified School District (BUSD), improving meals at 16 public schools with a population of over 9,000 students. In her work with public schools, Chef Ann is at the forefront of the movement to transform the National School Lunch Program into one that places greater emphasis on the health of students than the financial health of a select few agribusiness corporations. Chef Ann’s lunch menus emphasize regional, organic, fresh foods, and nutritional education, helping students build a connection between their personal health and where their food comes from.

Chef Ann’s newest book, “Lunch Lessons: Changing the Way We Feed Our Children” (Harper Collins, Sept. 2006), is overflowing with strategies for parents and school administrators to become engaged with issues around school food – from public policy to corporate interest. It includes successful case studies of school food reform, resources that can help make a difference and healthy, kid-friendly recipes that can be made at home, or by the thousands for a public school cafeteria.

Chef Ann is the author of “In Mother’s Kitchen: Celebrated Women Chefs Share Beloved Family Recipes” (2005); “Bitter Harvest: A Chef’s Perspective on the Hidden Dangers in the Foods We Eat and What You Can do About It” (2000), a glimpse into food safety and the dangers of every day meals; and “A Woman’s Place is in the Kitchen: The Evolution of Women Chefs” (1998).

Neal Barnard, M.D., is a clinical researcher, author, and health advocate. He has been the principal investigator or co-investigator on several clinical trials investigating the effects of diet on health. He was a co-investigator on a study, conducted in conjunction with Georgetown University, of the effect of dietary interventions in type 2 diabetes, and was the principal investigator of a study on dietary interventions in diabetes, funded by the National Institutes of Health and conducted under the auspices of the George Washington University School of Medicine, in association with the University of Toronto. Dr. Barnard was also the principal investigator of a study assessing the effects of dietary interventions on premenstrual and menstrual symptoms and of a study on weight loss in postmenopausal women.

Dr. Barnard grew up in Fargo, N.D. He received his M.D. degree at the George Washington University School of Medicine in Washington, D.C., and completed his residency at the same institution. He practiced at St. Vincent’s Hospital in New York before returning to Washington to found the Physicians Committee for Responsible Medicine (PCRM) in 1985. PCRM has since grown into a nationwide group of physicians and lay supporters that promotes preventive medicine and addresses controversies in modern medicine. As president of PCRM, Dr. Barnard has been instrumental in efforts to reform federal dietary guidelines.

Dr. Barnard is an Adjunct Associate Professor of Medicine at the George Washington University School of Medicine and Health Sciences, a Life Member of the American Medical Association, and a member of the American Diabetes Association.

Recipes Courtesy of Dr. Neal Barnard’s Program for Reversing Diabetes

Golden Mushroom Soup
Serves 6

Serve this delicious soup with rye or pumpernickel bread and a nice salad.

Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients:

• 2 onions, chopped
• 1 pound mushrooms, sliced
• 1 tablespoon paprika
• 1-1/2 teaspoons dill weed
• 1 teaspoon caraway seeds (optional)
• 1/8 teaspoon black pepper
• 3 tablespoons soy sauce or light soy sauce
• 1 cup water or vegetable stock
• 1 tablespoon olive oil
• 2 tablespoons unbleached flour
• 2 cups soymilk or rice milk
• 2 tablespoons lemon juice
• 3 tablespoons red wine (optional)

Instructions:

1. To brown and soften the onions, heat 1/2 cup of water in a large pot and add the onions. Cook over high heat, stirring often, until the onions are soft and all the water has evaporated, about 5 minutes. Add another 1/4 cup of water, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the water has evaporated and onions begin to brown, about 3 minutes.
2. Add the sliced mushrooms and spices. Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
3. Add the soy sauce and stock. Cover and simmer 10 minutes.
4. In a separate pan, mix the olive oil and flour to form a thick paste. Cook, stirring constantly, for 1 minute, then whisk in the soymilk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
5. Add the non-dairy milk mixture to the soup. Stir in the lemon juice and red wine just before serving.

Tips:

• When choosing mushrooms, select those which are firm and unopened. Small mushrooms work best for this recipe.
• Light soy sauce has less salt per serving than regular soy sauce-both are fat-free and low in calories.

Nutrition information per serving: 105 calories; 4 g protein; 17 g carbohydrate; 1.5 g fat; 337 mg sodium; 0 mg cholesterol

Grilled Polenta with Portabella Mushrooms
Serves 4

Polenta, which is coarsely ground cornmeal, has long been a staple grain in northern Italy. It cooks easily and is delicious grilled with vegetables, like the portabella mushrooms in this recipe.

Preparation time: 25 minutes
Chilling time: 2 hours
Grilling time: 15 minutes

Ingredients:

• 1/2 cup polenta (coarsely ground cornmeal)
• 1 15-ounce can Swanson’s Vegetable Broth or 2 cups vegetable stock
• 1/2 cup water
• 4 large portabella mushrooms
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 2 tablespoons red wine
• 2 garlic cloves, crushed
• 1 roasted red pepper, cut into thin strips for garnish (optional)

Instructions:

1. Combine the polenta, vegetable broth, and the 1/2 cup of water in a saucepan. Bring to a simmer and cook, stirring frequently, until very thick, 15 to 20 minutes. Pour into a 9- x 9-inch baking dish and chill completely (at least 2 hours). To grill, cut into wedges, brush or spray lightly with olive oil, and cook over medium-hot coals until nicely browned.
2. Clean the mushrooms and remove the stems.
3. Prepare the marinade by stirring the remaining ingredients together in a large bowl.
4. Place the mushrooms upside down in the marinade and let stand 10 to 15 minutes. Turn right side up and grill over medium-hot coals about 5 minutes. Turn and pour some of the marinade into each of the cavities. Grill until mushrooms can be pierced with a skewer, about 5 minutes longer.
5. Serve with grilled polenta. Garnish with roasted red pepper strips, if desired.

Tips:

• The polenta may be prepared up to two days in advance. Simply cover and refrigerate until ready to grill.
• The polenta and mushrooms may be broiled in the oven instead of grilled.
• Many other vegetables are delicious grilled as well. Grilled zucchini, eggplant, sweet potatoes, peppers, or asparagus would make great accompaniments.

Nutrition information per serving: 141 calories; 4 g protein; 20 g carbohydrates; 3 g fat; 308 mg sodium; 0 mg cholesterol

Deborah Madison has been hailed as one of the most creative cooks in America.

A champion of cooking that’s tasty, beautiful, and healthful, Deborah Madison got her start cooking at the San Francisco Zen Center in the 1970s. She later cooked at Chez Panisse in Berkeley and then became the founding chef at the seminal vegetarian restaurant Greens in San Francisco.

Madison is widely credited with helping to make vegetarian cooking both accessible and delicious, and is a pioneer in the local food movement.

She’s the author of The Savory Way, which won the award for Cookbook of the Year in 1990 by the International Association of Culinary Professionals, and The Greens Cookbook.

The founding chef of the Greens restaurant, Madison received the M.F.K. Fisher Mid-Career Award in 1994.

Her articles appear in Saveur, Fine Cooking, Kitchen Garden, and Gourmet, and she writes a monthly column for Eating Well.

She has been a board member of the Santa Fe Area Farmer’s Market for the past six years in Santa Fe, where she lives with her husband, Patrick McFarlin.

Other books:
Local Flavors

A Santa Fe, New Mexico based chef, author, Native foods historian and photographer Lois Ellen Frank was born and raised on Long Island, New York and her first career experiences were as a professional cook and organic gardener.

She is a featured cooking instructor at the Santa Fe School of Cooking where she teaches about Native American foods of the Southwest. Guest Chef appearances have taken her to many famous restaurants around the country where she, with Native Chef Walter Whitewater (Din) have prepared delicious menus from the foods she has studied. She continues to teach about foods as a guest chef, lecturer, and instructor Nationally.

Books: Foods of the Southwest Indian Nations (Amazon)

Articles: American Indians Bring Southwestern Native Cuisine to New York City

Photography: Lois Ellen Frank Photography

Cliff Feigenbaum is the founder and managing editor of the GreenMoney Journal, an award-winning newsletter focusing on socially and environmentally responsible investing, business and consumer resources publishing since 1992.

Cliff also runs GreenMoney.com and is co-author of “Investing with Your Values: Making Money and Making a Difference.”He is a member of a variety of organization including the Social Investment Forum and Slow Food USA.

Patricia Klindienst is an award-winning scholar and teacher. She holds a Ph. D. in Modern Thought and Literature from Stanford University and is a certified Master Gardener.

When she is not traveling to give slide lectures about the cultural and political meaning of sustainable ethnic gardens, she lives and gardens in Guilford, Connecticut. Patricia is the author of “The Earth Knows My Name” – an intimate portrait of an immigrant nation and some of the remarkable individuals whose traditions are being kept alive through their work on the land. Now in paperback.

Show Links

The Earth Knows my Name (book)

Thanks so much to Antonin Bastian at the Podsafe Music Network for todays music. Check him out on MySpace.

Super easy, delicious hot or cold, and a great alternative to the same old roast chicken . . .

1 medium sized roasting chicken, 3 to 6 lbs.
1 C Water
1 C Honey
1 C Soy sauce
1 C Mirin (rice wine)
2 cloves crushed garlic
10 *star anise

Place all but the chicken in a Dutch oven or a soup pot, and bring to a simmer. When the brew is simmering, place your chicken in the pot and cover. Let all bubble at a medium simmer for 30 minutes. At the 30 minute mark, turn your chicken over with a pair of tongs. Simmer for another 30 minutes. Remove the chicken, de-fat the cooking liquid, and simmer the liquid for ten more minutes. Cut the chicken into eight pieces, drizzle with about 4 T of cooking liquid, sprinkle with a handful of chopped scallions and serve.

Serving suggestions: steamed or sautéed sugar snap peas or snow peas, sticky rice with sweet coconut milk…..

*available at specialty food stores and sometimes at the supermarket