In this episode of Mother Earth News and Friends, we’ll be exploring the nutritional benefits of various grains and how to use them.
Thank You, Great River Organic Milling, for Sponsoring this Episode!
Jill Nussinow (the “Veggie Queen”) is a registered dietitian and culinary educator who has been teaching plant-based, whole foods cooking for almost 30 years at Santa Rosa Junior College and elsewhere throughout the United States and beyond. She is the author of four cookbooks: Vegan Under Pressure, The New Fast Food, Nutrition CHAMPS, and The Veggie Queen. Nussinow is a fellow of The Leadership Institute for Ecology and the Economy. She frequents local farmers’ markets, mushroom hunting and teaching fermentation classes. Jill’s goal is to see everyone leading a healthy, happy life through better eating and cooking. She loves to share the passion and joy of eating plants that will help save the planet. Her website is The Veggie Queen.
Victoria Redhed Miller recently released her new book “From No-Knead to Sourdough: A Simpler Approach to Homemade Bread.” It encapsulates her 40-year fascination with homemade bread. Victoria grew up in Seattle and now lives with her husband, David, on their off-grid farm in the Olympic Mountain foothills near Sequim, Washington. She writes and blogs about homesteading and self-reliance, as well as speaking at events around the country.
Our Podcast Team:
Carla Tilghman and Jessica Mitchell
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