Jill asks charitable consult Laurie Styron how to avoid charity scams and give to organizations that really are making a difference. Then Jill joins caterer Marcey Brownstein in the kitchen, Marcey prides herself on using vegetables from “root to shoot” and she shows Jill how to pickle something many people throw away. Marcey shares a recipe for a simple veggie pod and seed pickle, that can be used to accompany meats, in sandwiches or scattered on a salad. Finally Jill talks to Chinese medicine practitioner Katy Hogan about how acupuncture can enhance fertility treatments such as in vitro fertilization (IVF).
Jill talks to Laurie Styron. As many of you know, we sometimes like to talk about how we grow as people and this week’s grow segment is all about how we can grow by giving. It turns out that Americans are an extremely charitable bunch donating around $3.5 BN a year to charity. Laurie knows all about charitable giving as she works as a charitable consultant for some of the biggest organisations in the country. Jill asks her how to go about picking reputable charities to give to. As Jill mentions in the show, she first came across Laurie when The YinOva Centre decided that they wanted to be more intentional about the way in which they donate. Laurie helped The YinOva Centre and Jill recognise a charitable scam and how to give time and money to organizations that really are making a difference.
We join Jill in the Kitchen with Marcey Brownstein. Marcey runs one of the fanciest catering companies in New York City and is renowned for catering luscious food for some of the swankest parties around. As impressive as Marcey’s catering is, we wanted to talk to her about something quite different on this week’s show. Marcey lives in upstate New York where she has a very big veggie garden and she and her family basically live from it. She’s the type of woman we champion here on GCH because she doesn’t like to waste food and eats, as she eloquently put it, “everything from root to shoot”. Marcey tells us how to make refrigerated pickles form all the seeds and pods that vegetables proceed in the fall. It’s impressive how varied the seeds are and how pretty they look! This recipe for a “pod pickle” would go particularly well with one of those cheese plates that Matt Rebackoff of Murray’s Cheese was telling us all about on last week’s episode.
Jill chats to one of her YinOva colleagues Katy Hogan. Katy is a practitioner of Chinese medicine and one of her specialties is helping couples to conceive. There’s plenty of evidence that acupuncture in particular can help increase the efficacy of some of the artificial reproductive techniques like IVF. Jill talks to Katy about what an acupuncturist does when it comes to enhancing fertility and why it’s important to pick one that has a specialty.
• 1 Quart radish or other seed pods (mustard green or arugula pods work well)
• 8 oz white vinegar
• 8 oz water
• 2 Tbs salt
• 2 tsp sugar or honey
• 3 cloves of peeled garlic
• 1/4 tsp cayenne
• few sprigs of dill, thyme, and mint
HERE'S WHAT YOU DO…
Fill quarter jar with clean seed pods. Tuck garlic cloves and herbs into the jar.
Heat water and vinegar and bring to a boil. Turn off, add salt, sugar or honey and cayenne and stir till sugar and salt dissolves.
Pour hot brine over seed pods to cover.
Process in a hot water bath for 10 min or keep in fridge without canning for up to 3 months.
Let cool before refrigerating. Can use immediately but best to wait a few days for flavor to penetrate.
You can substitute apple cider vinegar or rice wine vinegar for the white vinegar and use any herbs or flavorings you like. Improvise.