And so it is with the "Food for Thought" Radio program. I am sad to announce that THIS Sunday, March 25, 2012 will be the last official broadcast of "Food for Thought." Due to increased demands in our personal life, "Vegan" Linda and I must discontinue our volunteer work at radio station WEFT 90.1 FM, Champaign, IL. I have had a radio program (Jazz, Blues, Music of India, Soul, "Country" & Bluegrass, Grateful Dead Hour, and public affairs) continuosly since 1989 and this will indeed be a sad farewell.
So please take the opportunity to join us this Sunday from 3-4 PM CST when we wrap it up with "Vegan" Linda, "Meat-free" Mike, Rachel Weber, Guests from the Decatur, IL "Kind Life Club," a Common Ground Food Co-op "Common Ground Corner," Music from Dada Veda, and much more.
On a more positive note, we hope to archive past "Food for Thought" programs on this blog.
GIVE VEGGIES A CHANCE!
Peace,
"Meat-free" Mike
Thursday, March 22, 2012
Thursday, February 2, 2012
And Now, Vegan Poetry Lovers...
Well boys and girls, I got the itch to write Haiku in honor of my favorite place to grab a burger in days gone by. Look for more creativity in the days to come from your FFT Radio team - "Home for a Whopper!" - "Meat-free" Mike :)
Propylene glycol
Ammonium hydroxide
I’m Mc-Lovin’ It!
Ammonium hydroxide
I’m Mc-Lovin’ It!
Sunday, January 15, 2012
Show Notes for January 15, 2012
Today's show featured a special guest: Rachel's son, Lance. With Vegan Linda, they discussed what Lance likes to take in his lunchbox to first grade (PB&J), and his favorite fruits and vegetables (apples, green beans, and kale).
Rachel brought some rapidly-disappearing Vegan Spinach Balls to the last meeting of the Vegan Meetup Group on Friday. The link above goes to the recipe.
Eric brought a delicious Double Corn Cornbread from the Jazzy Vegetarian website to the Meetup, made with banana. (Scroll down the page for the recipe.)
Linda's many offerings included a Corn Chowder from Robin Roberts' Quick-Fix Vegan cookbook.
And speaking of cookbooks, if you're looking for a new recipe or two, check out the Urbana Free Library. They have a brochure highlighting several vegan and vegetarian cookbooks from their large selection. There's also a list of local veg-friendly resources.
We hope you'll tune in next week, when Meat-Free Mike will join and Rachel, who's scheduled to bring you a report on the newest vegetable she's trying: turnips.
Rachel brought some rapidly-disappearing Vegan Spinach Balls to the last meeting of the Vegan Meetup Group on Friday. The link above goes to the recipe.
Eric brought a delicious Double Corn Cornbread from the Jazzy Vegetarian website to the Meetup, made with banana. (Scroll down the page for the recipe.)
Linda's many offerings included a Corn Chowder from Robin Roberts' Quick-Fix Vegan cookbook.
And speaking of cookbooks, if you're looking for a new recipe or two, check out the Urbana Free Library. They have a brochure highlighting several vegan and vegetarian cookbooks from their large selection. There's also a list of local veg-friendly resources.
We hope you'll tune in next week, when Meat-Free Mike will join and Rachel, who's scheduled to bring you a report on the newest vegetable she's trying: turnips.
Monday, January 2, 2012
Happy New Year!
Advice for your 2012 Vegan Resolution
All of us at Food for Thought hope you have a peaceful and healthy 2012! Thanks for listening!
All of us at Food for Thought hope you have a peaceful and healthy 2012! Thanks for listening!
Monday, December 12, 2011
Show Notes for December 11, 2011
Greetings, listeners!
On Sunday, Meat-Free Mike and Rachel talked up tofu, bantered about beans, and hatched plans for awesome and more compassionate holiday dinners. Here are some helpful links and notes from our latest show.
Vegan Green Bean Casserole - http://vegweb.com/index.php?topic=6137.0
Thanks to Amelia for providing this yummy recipe for a vegan green bean casserole. Grab your herbs and spices and whip this up from scratch. Meat-Free Mike may take this one to his next family gathering. We'll give you the full report.
Your guests may know the difference, and that's ok - because it will taste a lot better than the traditional recipe with all these fresh ingredients. Fresh or frozen green beans would be better choices over canned.
Another simple green bean recipe
One of our listeners called us and shared a favorite green bean combination: green beans sauteed with olive oil, lemon, pepper, and sunflower seeds. If you try this delicious and simple combination, leave us a comment and tell us what you think.
Vegan gravy
'Tis the season for gravy. If you're vegetarian or vegan, don't feel left out. There are plenty of plant-based gravy options, from green chile to slow cooked mushroom. Some, like the the tomato-based varieties, are even healthy. If you're looking for a little plant-based indulgence at your holiday dinner, Tofu Mom over at Tofu-n-Sprouts blogged an entire month (31 saucy posts!) of delicious vegan gravy options for Vegan Month of Food this October.
Lacinato (dinosaur) kale
Ready Made has a great article with lots of raw and cooked options for lacinato (dinosaur) kale. If you've never eaten kale, try this easy-to-prepare variety. As the article says, "lacinato kale shares its brother kales’ phenomenal nutritional profile: it’s chock-full of vitamins K, A, and C, dietary fiber, calcium, antioxidants, and a host of other nutrients." Tell your kids it's dinosaur food!
Common Ground classes
Meat-Free Mike and Vegan Linda recently attended a class at Common Ground Food Co-Op where they learned to make their own tofu. I was not sure of the coagulant used in the process when we were talking about it on the show. It appears that edible powdered calcium sulfate or lemon juice are two options.
Next Sunday, Vegan Linda and Meat-Free Mike will be back with another hour of Food for Thought on WEFT 90.1. We hope you tune in.
- Rachel
On Sunday, Meat-Free Mike and Rachel talked up tofu, bantered about beans, and hatched plans for awesome and more compassionate holiday dinners. Here are some helpful links and notes from our latest show.
Vegan Green Bean Casserole - http://vegweb.com/index.php?topic=6137.0
Thanks to Amelia for providing this yummy recipe for a vegan green bean casserole. Grab your herbs and spices and whip this up from scratch. Meat-Free Mike may take this one to his next family gathering. We'll give you the full report.
Your guests may know the difference, and that's ok - because it will taste a lot better than the traditional recipe with all these fresh ingredients. Fresh or frozen green beans would be better choices over canned.
Another simple green bean recipe
One of our listeners called us and shared a favorite green bean combination: green beans sauteed with olive oil, lemon, pepper, and sunflower seeds. If you try this delicious and simple combination, leave us a comment and tell us what you think.
Vegan gravy
'Tis the season for gravy. If you're vegetarian or vegan, don't feel left out. There are plenty of plant-based gravy options, from green chile to slow cooked mushroom. Some, like the the tomato-based varieties, are even healthy. If you're looking for a little plant-based indulgence at your holiday dinner, Tofu Mom over at Tofu-n-Sprouts blogged an entire month (31 saucy posts!) of delicious vegan gravy options for Vegan Month of Food this October.
Lacinato (dinosaur) kale
Ready Made has a great article with lots of raw and cooked options for lacinato (dinosaur) kale. If you've never eaten kale, try this easy-to-prepare variety. As the article says, "lacinato kale shares its brother kales’ phenomenal nutritional profile: it’s chock-full of vitamins K, A, and C, dietary fiber, calcium, antioxidants, and a host of other nutrients." Tell your kids it's dinosaur food!
Common Ground classes
Meat-Free Mike and Vegan Linda recently attended a class at Common Ground Food Co-Op where they learned to make their own tofu. I was not sure of the coagulant used in the process when we were talking about it on the show. It appears that edible powdered calcium sulfate or lemon juice are two options.
Next Sunday, Vegan Linda and Meat-Free Mike will be back with another hour of Food for Thought on WEFT 90.1. We hope you tune in.
- Rachel
Sunday, November 20, 2011
Sunday, November 13, 2011
We are now on FB
Food for Thought now has its own Facebook page. I'll put a icon on this page soon, but if you want to look for us search for "Food for Thought Radio Show". As always, thanks for listening!
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