Sustainability: A Working Definition to New Perspectives
Release Date: 03/07/2024
Foraging: Nature, Food, Flavor and Medicine
Libby's Luncheonette
The act of hunting and gathering food, ingredients and medicine seems so ancient, yet we still have to hunt and gather every day…or at least once a week when we do our weekly shopping. For most people, finding aromatics like 🌿herbs and garlic, 🍄gathering mushrooms for a cacciatori, or 🍵selecting a tea for a scratchy throat…. is a drive to the local supermarket. But for foragers, these ingredients are freely available in nature. But could HOW we go about getting these necessities— from the supermarket or nature, make a difference? If the gap between the...
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Clean Cooking and Mushroom Production
Libby's Luncheonette
We think we are cooking healthy, but is our cookware be as clean as our food choices? Learn what the differenc clean cookware can make and why it might make a difference. And impressinve that the small community of Kennet Square Pennsylvania and the surrounding areas produces about half of the nation's mushrooms, you have to hear my conversation with Tim Page of Lmabert Spawn. Have fun! If you love mushrooms, check out Marnie and my , who will be my guest next week venture deep into foraging.
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Vegandale: A High Vibe Experience
Libby's Luncheonette
Curious, learning or committed…experience the vegan lifestyle through two sisters celebration of Vegandale, Philadelphia. Music, art and innovative animal-free foods came together, and vegans and non-vegans from Pennsylvania, New Jersey, Maryland and New York, Washington DC brought high vibes to the Philadelphia Navy Yard. Experience the excitement, diversity and food through our Vegandale recap. And don’t miss Vegandale Toronto on September 6th and New York September 27th.
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Vegandale You Are What You Eat
Libby's Luncheonette
Don't miss Vegandale August 23, 2025 in Philadelphia! Ticket available . Alexandra Allred, first U.S. women’s Olympic bobsled champion, 4th degree black belt and now author of Damaged Goods talks about air quality and health. And, Joan McGregor, Professor of Philosophy at Arizona State University explains how food choices reveal your ethics. And Tonya McNabb celebrates the flavors of Belize.
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Recipe Round Up: Summer into Fall
Libby's Luncheonette
As I look back on my summer pictures…digging the garden and capturing the progress of the herbs I grew from seed…first the little sprig poking through the soil, their first leaves …all that growth just to get to their first harvest… Pictures of family together, the grilled veggies—zucchini, corn, onions, eggplant on the grill… That salad I made with the white peaches—blushed with rose colored ripening, goat cheese and mustard vinaigrette… My summer photos document all the fun times I have has with my sister Marnie and my Mom Liz. The shore, trips to China town, gardening,...
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Dog Days of Summer
Libby's Luncheonette
During the hot, sticky Dog Days of Summer, nothing cools you off better than a tall refreshing glass of iced tea. Black, green or herbal tea, Steve Smith reads the tea leaves for the best glass of iced tea. And, if you are waiting for the sun to go down along with the temperature outside, find out why some people are looking up to the sky instead. Anthony Nicastro, Professor Emeritus at West Chester University says it’s all in the stars. Tea can be much, much more than a brewed beverage, don’t miss how to use tea in marinades and rubs to flavor up your grilling!
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Hello Summer Hydration
Libby's Luncheonette
Hot, hot, hot…when it heats up, staying cool and hydrated is number one. Water-slide back through summer memories with my sister and me, Marnie Mills, as we reminisce on how we stayed cool on hot summer days. How much water do you need? Test your water IQ and explore deliciously creative combinations for using peelings, trimmings, and fresh herbs for sugar-free tastes of citrus, apple, cucumbers, berries and more! Flavor up while keeping costs down, you’ll never throw out your fruit and vegetable trimmings again. And, don’t miss what foods help hydrate, you may be deliciously...
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Building an Earth Day Pantry
Libby's Luncheonette
Looking for sustainable steps to celebrate 🌎 Earth Day everyday? Let’s Build a Healthy Earth Day Pantry!! Don’t miss my conversations with Jessica Ball, RD with Eating Well Magazine and ✏️writer specializing on scrumptiously healthy meals on a budget 💵, Milette Siler, RDN, LDN, CCMS (Certified Culinary Medicine Specialist), who has your personal how-to check list ✅for building an Earth Day Pantry that You Can Rely, and Ginny Hair, Executive Director of The Canned Food Alliance, will take you from field 🌱to processing and then down the 🥫canned food aisle for...
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Exploring the Microbiome From Farm to Colorful Plate
Libby's Luncheonette
Celebrating the day brings attention to Cesar Chavez the American labor leader and civil rights activist who co-founded the United Farm Workers (UFW) (formerly the National Farm Workers Association), and from box to plate National Crayon Day helps us color 🖍️our plates with a variety of delicious 🍎 foods 🥒and bring a close to National Nutrition Month, an annual campaign by the Academy of Nutrition and Dietetics every March, celebrating the theme "Food Connects Us," emphasizing the role of food in connecting people to culture, family, and community. And field reporter,...
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Secrets of Morel Mushroom Hunting and Eating (And, Happy Songkran!)
Libby's Luncheonette
Shhh! 😉 🍄 Long-time morel mushroom hunter and friend, John Argo, reveals family secrets to morel mushroom hunting. Listen up first-timers or seasoned schroomers to tips for finding, cleaning, storage and cooking these mysteriously elusive fungi. 🍄 + 🐐🧀 = ⁉️ What can you make when morels is combine with goaty-great conversation—no kidding : ) at a goat farm with cheese making? Let your capricious creativity go or put the two on top of the best grilled pizza crust ever--YUM! 🍕 🇹🇭And a glimpse into Thailand’s famous festival 💦Songkran...
info_outlineMarch is the Academy of Nutrition and Dietetics’ NNM and this year’s theme is Beyond the Table.
From table talks, to who’s at the table, what’s on the table…here at Libby’s Luncheonette we will be focusing on Sustainability. What is it? How is it shaping our local and global future? and What are easy actions that you can do—now.
Food affects us all and is our future.
You won’t want to miss exploring sustainability along our farm to plate thread. From a working definition to new perspectives, I'll talk with Dr. Bradly Flann, Director of the Office of Sustainability at West Chester University and field reporter and Intern from Thomas Jefferson University Hiral Salla. My guests share what you need to know about sustainability, simple everyday sustainable solutions and fresh perspectives on issues that weigh heavy on our local and global food system, health and well-being.