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The Louie b. Free Show for October 16, 2009

Archive

Listen to this show in the archives Part One - Part Two - Part Three

Show Schedule

 

 World Food Day 2009

 

Phil Kidd

 

 

 

Pesticides: Think before you spray

LHC gets colder than deep space

Shrinking Lake Chad could trigger humanitarian disaster, UN agency warns

Senegal: FAO plans 'save Lake Chad' event

Database of Press Releases related to Africa

Robert Schimmel

 

Monsanto guilty in 'false ad' row

France's highest court has ruled that US agrochemical giant Monsanto had not told the truth about the safety of its best-selling weed-killer, Roundup.

 

 

Job Program Found to Miss Many States That Need It Most

 

 

 

Golden Mushroom Soup
Serves 6

• 2 onions, chopped
• 1 pound mushrooms, sliced
• 1 tablespoon paprika
• 1 1/2 teaspoons dill
• 1/4 teaspoon black pepper
• 3 tablespoons soy sauce
• 1 cup water or vegetable stock
• 1 tablespoon olive oil
• 2 tablespoons unbleached flour
• 2 cups soy or rice milk
• 2 tablespoons lemon juice

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 stuck to the pan, and continue cooking until most of the water has evaporated and the onions begin to brown, about 3 minutes.

Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently.

Add the soy sauce and water or vegetable stock. Cover and simmer about 10 minutes.

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 vegan milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.

Add the vegan milk mixture to the soup. Stir in the lemon juice just before serving.

 

Tongue stud 'brain fatality risk'

 

Trick-Free Halloween Treats!

 

 

 Welcome to the Lemon Grove Cafe

The truth about sleeping with baby

Time and time again, mothers are warned of the dangers of sleeping with their infants. But has the science been badly misinterpreted?

MI5 chief defends links with foreign agencies accused of torture

 

 

 

“Chicken” Nuggets
Serves 4

• 1 14-ounce package of extra-firm tofu
• 1/2 cup bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• salt, to taste
• 1/2 cup water

Unwrap the tofu and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.

The next day, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture and cut into 1-inch cubes.

Preheat the oven to 350°F.

In a shallow bowl, add the bread crumbs and spices, mixing well. In a separate bowl, pour 1/2 cup of water.

Dip each piece of tofu first into the water, lightly shake off any excess water, and then coat with the seasoned bread crumbs.

Put the breaded tofu cubes on a lightly oiled baking pan and baked 25 to 30 minutes, until golden brown and crisp.

Serve with a dipping sauce such as sweet and sour or barbecue, or spicy mustard.

Welcome to Judaism 101!

 

Vegan Chick'n Fingers
w/trio of homemade sauces - bbq, linda's, & spicy tahini.

What is the Unification Church, and do its practices have a future?

 

Helmet saves soldier shot in the head

 

Italians bribed the Taleban all over Afghanistan, say officials

 

 

 

For 23 years, Valerie Kreutzer worked as broadcaster, writer, and editor for Voice of America and the U.S. Information Agency (USIA) in Washington, D.C.  During a two-year assignment in Vienna, Austria, she edited Eastern European editions of Dialogue, USIA’s flagship magazine that was translated into 14 languages. Upon return from Vienna, she was editor of an electronic journal on democracy and human rights. Prior to the Voice and USIA, she was an editor with Houghton Mifflin Co. in Boston, where she developed German Today, a bestselling textbook series

She holds an M.A. from Duke University and passed qualifying exams for a Ph.D.

She was born in Berlin, Germany, and now lives in Seattle, WA.

 

 

Relieving Vaginal Dryness

 

Deep Breathing During the Holidays