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RECORDING AVAILABLE​
UPCOMING
EVENT
events and
recordings
(all times ET)
2024
Tuesday, October 29, 11:15-11:30am
LOVE THE FOODS THAT LOVE YOU BACK
IG LIVE event with author
amber wardell (pSYd),
sensible amber
thursday, november 7, 7-8 pm
Plant Based Academy
with Jeanne Schumacher
Asparagus Recoup Soup with crispy croûtons from Love the Foods that Love the Planet
SATURDAY, november 9, TIME TBD
AN INTERVIEW WITH Jeanne Schumacher, PLANT BASED ACADEMY
EATING FOR THE PLANET:
Love the Foods that Love the Planet
SUNDAY, november 10
Delicious Recipes for a Sustainable Future
On The "aSH sAid it show"
thursday, november 14, 2-3pm
M'Nazaleh, Palestinian Eggplant/chickpea stew, from Love the Foods that Love the Planet, and climate chat with Chef AJ
sunday, November 26
Love the Foods that Love the Planet
with Selina MacKenzie, The lifestyle Show, Talk Radio Europe
tuesday, december 3
interview with CHUCK CARROLL FOR THE EXAM ROOM, pcrm
WE CAN'T SAVE THE PLANET WITHOUT CHANGING HOW WE EAT
tuesday, december 10, taping
eating for the planet
interview on the Maria Liberati Show
thursday, december 12, at 10:30 am
"Sustainability from a chef's Perspective"
An interview with Christina Herrick for The Packer
2025
Wednesday, January 12, 2025
mark cooks up my Asparagus Recoup Soup from Love the Food that Loves the Planet on his show:
"mark alyn's culinary adventures"
friday, january 17,1pm taping (airing tbd)
The Best Ever You Podcast
with Elizabeth Hamilton-Guarino
Love the Foods that Love the Planet
tuesday, January21 (ET)
"ask me anything" with char nolan
an online event for rouxbe cooking school
Culinary questions & why I wrote my books
wednesday, january 29, 7-8pm (ET)
eating for the planet
livestream event with
Lianna Levine Reisner
plant powered metro New York
tuesday, february 4, taping
eating for the planet
audio interview with Donna on
The donna Seebo Show
Tuesday, February 18, pm (6-8pm)
ridgefield rvna, 27 Governor St, Ridgefield, CT
REVIVE! A cooking demo & tasting
Healing Miso Soup, Broccoli in Padella, Old Fashioned Oatmeal Raisin Cookies
Turn the page on ‘Ol Man Winter with a beautiful, restorative Japanese miso soup to take out the chill and cure all that ails you. We’ll follow with a tasty dish of broccoli, cooked hot and fast, garlicky and spiked with chili. And to finish, let’s enjoy a couple of chewy, homey, oatmeal raisin cookies, fragrant with Ceylon cinnamon and fresh nutmeg.
Register here
Single class = $55 each
Buy 2 classes upfront = $100 ($50 each)
Buy 3 classes upfront = $135 ($45 each)
Thursday, march 6, 2025, 7 pm
live cooking demo
cooking mulligatawny soup with crispy tofu croûtons from
love the foods that love the planet
with jeanne schumacher, plant based academy
wednesday, march 19, pm (6-8pm)
ridgefield rvna, 27 Governor St, Ridgefield, CT
restore! a cooking demo & tasting
Soothing Split Pea Soup, Bengali Cauliflower with Soy Yogurt Sauce, Plum Chia Parfaits
March’s bluster and chill is no match for a delectable pea soup that warms your innards, followed by fragrant Bengali cauliflower with cabbage, spinach and peas, bathed in a fragrant yogurt sauce. To finish we’ll enjoy creamy chia parfaits layered with roasted plums and their sweet plummy syrup.
Register here
Single class = $55 each
Buy 2 classes upfront = $100 ($50 each)
Buy 3 classes upfront = $135 ($45 each)
thursday, april 3, 7 to 8:30pm
author talk and book signing at Wilton Public library
eating for the planet
137 Old Ridgefield Rd, Wilton, CT
thursday, april 17, pm (6-8pm)
ridgefield rvna, 27 Governor St, Ridgefield, CT
excite the senses!
a cooking demo & tasting
Lively Mulligatawny Soup, Shiitakes with Baby Bok Choy, Ganache with Berries
Let’s welcome spring in with a sensual sampling of beautiful dishes with vastly different flavor
profiles, starting with mulligatawny soup, a rich, dense fragrant soup with puréed red lentils,
lemon, and spices. Next well have a simple sauté of fresh shiitake mushrooms, tossed with baby
bok choy in a light Chinese glaze. To finish who can say no to a richly chocolatey but very low fat
ganache with fresh berries, flavored with your choice of almond, vanilla, or mint.
Register here
Single class = $55 each
Buy 2 classes upfront = $100 ($50 each)
Buy 3 classes upfront = $135 ($45 each)
wednesday, may 14, 2025, TIME TBD
cooking demo & book signing
plant based — cape cod with jeanne schumacher, brewster MA
details to come
Saturday, July 12, 11 am to 1 pm
Come Down to the Farm for an author talk, book signing, & farm Cooking Demo with Sampling
Hilltop Hanover Farm Environmental center
1271 Hanover St.
Yorktown Heights, NY
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