Welcome to the Youtube exclusive: Classroom On The Air! Straight From The Mind Stay tuned for more knowledge!!! Follow PRN.Live: Twiiter: twitter.com/live_prn Tumblr: tumblr.com/prnlive Odysee: odysee.com/@garynull ... https://www.youtube.com/watch?v=VhRaJdyaav8

Source: https://www.podbean.com/eau/pb-d6cmt-dc339b Independent journalist Steven McFadden has been writing about the Earth, farms, and food for decades. With Trauger Groh, he is coauthor of the first two books on Community Supported Agriculture (CSA): Farms of Tomorrow: Community Supported Farms, Farm Supported Communities (1990) and Farms of Tomorrow Revisited (1998).  He’s also the author of The Call of the Land: An Agrarian Primer for the 21st Century and Awakening Community Intelligence: CSA Farms as 21st Century Cornerstones. He is the author of a contemporary epic, nonfiction saga of North America that is freely available online: Odyssey of the 8th Fire (www.8thfire.net). It tells a true story arising from the deepest roots of our land but taking place in the present and the future. In it, circles upon circles, elders of the Americas make a generous giveaway of the teachings they carry. In the early 1990s, Steven served as director of The Wisdom Conservancy at Merriam Hill Education Center in Greenville, New Hampshire, and as the national coordinator for the annual 1993 Earth Day Celebration. In partnership with the Seventh Generation Fund, Steven helped develop the curriculum and launch the nationwide Council Circles program for community gatherings. His newest book is Deep Agroecology: Farms, Food, and Our Future His nonfiction books also include; Profiles in Wisdom: Native Elders Speak About the Earth; Teach Us to Number Our Days; Legend of the Rainbow Warriors; A Primer for Pilgrims; Native Knowings; Tales of the Whirling Rainbow; Classical Considerations His websites: DeepAgroecology.net  ChironCommunications.com  8thFire.net   Vegan Ziti Siciliano with Cashew Ricotta Preheat oven to 375° Cashew Ricotta Filling 3 cup cashews, soaked for 2 hours or more 3 cups filtered water 2 Tbs. Nutritional yeast ¼ t. minced garlic ½ t. salt and ¼ t. pepper   Fried Eggplant 1 large Italian Eggplant 2 Tbs. flax seed 2 Tbs. water ¼ cup milk alternative 1 cup Bread crumbs (reg. or GF) 1 Tbs. nutritional yeast 1 Tbs. dried oregano 1 Tbs. dried Basil ¼ t. garlic powder ¼ t. salt 1/8 t. black pepper Olive oil   Sauce 1- 32 oz. Jar  Organic Marinara Sauce  2 Tbs. minced garlic 1 t. dried oregano 1 t. dried basil 1- 28 oz. can diced fire roasted tomatoes 1 onion 1 yellow or orange organic pepper  ½ cup white wine olive oil ¼ cup chopped parsley   1 box org. Penne (Whole Wheat, Brown Rice or Quinoa Pasta) ¼ cup chopped parsley for garnish ½ lb. Miyoko’s Cashew Mozzarella cheese, grated Directions For Sauce- In heavy saucepan, sauté onions and garlic in olive oil. When onions are soft, add peppers, and sauté for another 5 minutes.  Add ½ cup white wine, and cook down for 5 minutes. Add the marinara sauce, can of diced tomatoes, or ... https://www.youtube.com/watch?v=ot66ZQIdD3Q

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Source: https://www.podbean.com/eau/pb-h2mgb-c53643 Listeners call in with their views on the spectacular events and developments of the past week. ... https://www.youtube.com/watch?v=z_MyCM4aBgs