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The Louie b. Free Show for August 25, 2010
Archive
Listen to this show in the archives Part One - Part Two - Part ThreeShow Schedule & Notes
Fortunes of Change: 
The Rise of the Liberal Rich and the Remaking of America
Callahan is a co-founder of Demos and now leads its International Program. He is the author Trading Up, as well other other Demos reports on trade, globalization, and the environment. His three books on U.S. foreign policy and international affairs include Unwinnable Wars: American Power and Ethnic Conflict. David's many articles have been published in such places as The New York Times, The Washington Post, Foreign Policy, and The American Prospect
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| Green leafy vegetables contain antioxidants, magnesium and omega 3 fatty acids, all of which have health benefits. |
Good reason to eat your broccoli
Chef Clint's Best SCRAMBLED TOFU
INGREDIENTS:
16-ounce block firm tofu
1 1/2 tablespoons chopped garlic
2 tablespoons olive oil
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced onion
2 teaspoons soy sauce
- Drain the tofu and crumble it.
- Sauté the garlic with the olive oil in a medium sauté pan on medium heat, for about 2 minutes. (can be made on flat top griddle)
- Stir in the crumbled tofu first, then, add turmeric, salt, pepper, onions and soy sauce.
- Cook the tofu for 3 more minutes, stirring occasionally.
Nutritional information 98.3 calories, 7.5 grams fat, 1 gram saturated fat, 0 mg of cholesterol, 3.5 grams carbohydrate, 1.3 grams fiber
©clint kifolo
Yotam Ottolenghi's beetroot
and avocado salad recipe
“Free-Range” Poultry and Eggs
Not All They’re Cracked Up to Be
fried cauliflower with tahini recipe
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