food education

Welcome to Color Me Green, a podcast focused on making the world a greener place. Every week we are going to be discussing topics about sustainability, climate change, and more. The goal for this show is for you to learn something new and hopefully take something away and implement it into your daily routine. Even just the simple act of sharing this podcast with your friends and family, is an act of making a difference.

In today's episode, we are learning about the lives hens and production processes of the egg industry.  

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Join wellness coach Kiola Raines as she shares practical strategies for reducing sugar intake in your sobriety journey. With a focus on promoting a balanced lifestyle, Kiola explains the potential negative effects of excessive sugar consumption, such as weight gain and fat accumulation. By tracking sugar intake, gradually decreasing it, and prioritizing nutrient-dense foods, viewers can learn how to manage cravings and improve overall health.

Kiola highlights the importance of being mindful of the sugar content of various foods and making informed choices. She emphasizes that while sugar itself is not inherently bad, being aware of its impact on the body can lead to a healthier and happier relationship with food. Whether you're in recovery or simply aiming to adopt a healthier lifestyle, this video provides valuable insights and guidance on reducing sugar intake and supporting overall well-being. Don't miss the opportunity to embark on a journey towards improved health and balanced living.

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👉 Find out more about Kiola Raines https://pxl.to/rlkiola

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One of the pillars of a long and healthy life is nutrition. Holistic nutrition is the process of sourcing good quality food and preparing it properly in order for the body to absorb as many of the nutrients as possible. Holistic nutrition requires a whole-life approach— one’s health is an expression of the complex interplay between the physical and chemical, mental and emotional, as well as spiritual and environmental aspects of one’s life and being.

In today’s show, I take a deep dive into holistic nutrition with my guest Barb Sheldon. Together we explore how digestion (gut-brain), energy levels, hormonal responses, movement, sleep, immunity, and stress levels determine the state of your body before deciding on your nutrition goals.

Barb also shares with us some practical tips to overcome adrenal fatigue/tiredness in your everyday life.

Join us to find out how you can improve your health through holistic nutrition.

Work with Barb Sheldon
Website: https://www.barbsheldon.com/
Instagram: https://www.instagram.com/barbsheldonculinarynutrition/
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Linkedin: https://www.linkedin.com/in/barb-sheldon-9533969/

Watch the video of this episode on Youtube

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Through her successful catering company, Great Performances, Liz Neumark has become a powerful advocate for social justice issues in NYC. Listen in to hear how Liz stepped up to help the city feed homebound elderly during the pandemic; launched The Sylvia Center to teach kids about food and cooking; and is steeping herself in issues important to the Bronx community after moving her headquarters there.

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Other than spending time with beloved friends and family, the sweetest part of the holiday meal is always dessert. And a staple on many tables? Pie! So, we asked baker Maya-Camille Broussard, known as a “flavor fanatic” on the Netflix show, Bake Squad, for her exciting new recipe: Sweet Potato and Plantain Pie.

Sweet Potato and Plantain Pie

Serves 6 to 8

1 pound (about 1 large) sweet potatoes

vegetable oil, for frying

2-3 very ripe plantains (about 1 cup), peeled and cut crosswise into 1½-inch pieces

1 cup packed light brown sugar

4 ounces (1 stick) unsalted butter, room temperature

2 large eggs, room temperature

1/2 cup evaporated milk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 teaspoons vanilla extract

1 (9-inch) pie shell lined with all-butter crust, store-bought or homemade

1. Adjust an oven rack to the center position and preheat the oven to 400 F.
2. Wrap the sweet potatoes with foil and place on a baking sheet.
3. Bake until extremely soft and a knife inserted into each meets no resistance, about 2 hours.
4. Cool completely, then slice each potato down the center.
5. Use a spoon to scoop out the potato's flesh, placing it into a medium bowl.
6. Using a potato masher, fork or spoon, mash the potatoes until completely creamy and there are no lumps.
7. Remove any visible fibrous sweet potato strings and discard.
8. Cover the bowl with plastic wrap and refrigerate for 1 hour.
9. Meanwhile, fill a Dutch oven with 1½ inches of vegetable oil and warm over medium heat.
10. Fry the plantains, in batches, until golden-brown on each side, about 4 minutes.
11. Transfer the plantains to a paper towel-lined plate. Remove from the oil; drain excess oil on a paper towel.
12. Add the plantains to the bowl with the mashed sweet potatoes and puree using an immersion blender, until smooth.
13. Cover the bowl with plastic wrap and refrigerate until completely chilled, about 1 hour.
14. Reduce the oven temperature to 350 F.
15. Using a hand mixer or a standing mixer with a paddle attachment, cream the brown sugar and butter on medium speed until light and fluffy, about 3 minutes. Add the eggs and mix until well-blended.
16. With the mixer on, slowly pour in the evaporated milk and mix until well-combined. Add the cinnamon, nutmeg, salt and vanilla extract, and mix to combine. Add 2 cups worth of the pureed sweet potatoes and plantains, and beat until the filling shows small white specks, about 1 minute.
17. Pour the mixture into the pie shell and bake on the middle rack of the oven until the top of the filling slightly browns and has a caramelized shine, about 1 hour and 15 minutes.
18. Remove the pie from the oven and allow it to cool at room temperature for 1 hour before serving.

Recipe by Maya-Camille Broussard, Owner of Justice of the Pies

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

The cranberry sauce debate: chunky and complex, or sliced straight from the can? James Beard Award-winning chef and Oglala Lakota tribe member, Sean Sherman, shows us how to make wojape -- a Lakota word for a traditional sauce made of berries. On this episode, he shares his recipe for Cranberry Wojape. He’ll teach you just how easy it is to make this homemade version that will not only wow your guests, but also celebrate the original food culture of this land.

Cranberry Wojape

Makes about 1 quart

4 cups water

8 ounces fresh cranberries

2 ounces rosehips, seeded and dried

3 fluid ounces maple syrup

1. Add all ingredients to a pot and bring to a boil, reduce heat and simmer for 15 minutes.
2. Using an immersion blender, blend until smooth, being very careful of hot liquid.
3. Continue to simmer until sauce coats back of spoon or desired consistency.
4. Cool and serve!

Recipe by Sean Sherman, Founder of The Sioux Chef

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

While holiday meals are admittedly carb and protein-rich, most people would agree that the menu isn’t truly complete without something green included. For the next episode of Cooking Up a Storm, we seek out the sage advice of chef and restaurant-owner Marcus Samuelsson, who’ll share his recipe for a new take on an old holiday favorite: Caramelized Brussels Sprouts. This isn’t your grandma’s recipe, we promise.

Caramelized Brussels Sprouts

Serves 4

1 pound Brussels sprouts, outer leaves removed and halved

1/4 cup extra-virgin olive oil, divided

2 cloves garlic, thinly sliced

2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing

1 teaspoon berbere

salt

freshly ground black pepper

1 shallot, thinly sliced

1/2 cup peanuts, rough chopped

2 tablespoons chopped fresh parsley

1 tablespoon maple syrup

1 tablespoon sherry vinegar

1/2 cup pomegranate seeds

1. Preheat the oven to 450 F.
2. In a large bowl, toss the Brussels sprouts, 2 tablespoons of the olive oil, garlic, most of the rosemary and berbere until well-combined.
3. Season with salt and pepper, and toss to combine.
4. Place the sprouts on a parchment-lined sheet pan and roast until lightly caramelized and cooked, about 15 minutes.
5. Meanwhile, in a large, high-sided skillet, warm the remaining 2 tablespoons of olive oil over medium heat.
6. Add the shallots and peanuts and cook, stirring often, until the shallots are softened, and the peanuts are lightly toasted, about 4 minutes.
7. Add the parsley, 1/4 teaspoon rosemary, maple syrup, vinegar and a generous pinch of salt, and stir to combine.
8. Add the pomegranate seeds and roasted Brussels sprouts and toss to combine. Season with salt, to taste; serve.

Recipe by Marcus Samuelsson

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

On this episode of Cooking Up a Storm, we turn to a rising star of the culinary world, chef and writer Sohla El-Waylly, to offer her tips and tricks for making the crispiest and juiciest bird possible. She’ll share her turkey recipe, the aptly-named: Crisp & Juicy Herb Roasted Turkey, along with her recipe for a fresh take on gravy: Honey-Thyme Gravy.  Both are sure to make this year’s holiday extra savory. 

Crisp & Juicy Herb Roasted Turkey 

Serves 8 to 10

1/3-1/4 cup kosher salt

3 tablespoons granulated sugar

2 teaspoons MSG (optional)

thyme, sage and rosemary sprigs

1 (12- to 14-pound) whole turkey

6 tablespoons melted ghee or neutral oil (such as sunflower or canola)

1. In a medium bowl, whisk together the salt, sugar and MSG (if using). Set a wire rack into a sheet tray. Line the rack with enough herb sprigs to cover.
2. Remove the neck and giblets from the turkey cavity and reserve for gravy. Place the turkey, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it (reserve the backbone for gravy). Flip over the turkey and press firmly onto the breast until it flattens and you hear the breastbone crack.
3. Using paper towels, pat the turkey and cutting board dry. Evenly sprinkle the salt mixture all over the turkey, taking care to get into the wing and leg joints. You want to be sure to use all of the salt mixture — if some falls off, scoop it up and pat it on.
4. Place the turkey, skin-side up, onto the prepared sheet tray. Chill turkey, uncovered, for at least 24 hours and preferably 48 hours.
5. Remove from refrigerator and let sit at room temperature for 2 to 3 hours. Heat oven to 425 F. Brush or rub turkey evenly with melted ghee or oil.
6. Place the turkey into the oven and pour 1½ cups water into the sheet tray.
7. Roast turkey, rotating occasionally, until the skin is deep golden-brown, an instant-read thermometer inserted into the deepest part of the breast registers at least 150 F and the thighs register at least 165 F, about 90 minutes (if the skin is getting dark too quickly, reduce the heat to 375 F). Allow turkey to rest, uncovered, for at least 20 minutes before carving.

Honey-Thyme Gravy

Makes about 1 quart

1. With a paper towel, pat giblets dry (if using). Cut giblets into 1/2-inch pieces.
2. In a medium saucepan or Dutch oven, heat ghee or oil over medium heat until shimmering. Add giblets, season lightly with salt and cook undisturbed until browned on one side, about 2 minutes. Toss and cook until opaque, about 1 minute. Remove from heat. Using a slotted spoon, transfer giblets to a plate and refrigerate, leaving the fat behind.
3. Return the pan to medium heat. Add the neck, backbone, carrots and onion, and cook, stirring occasionally, until everything is lightly browned, about 10 minutes. Add the celery, thyme sprigs, peppercorns and broth, and bring to a simmer over high heat. Use a ladle to skim off any foamy scum that floats to the surface. Reduce heat to maintain a gentle simmer and cook, partially covered, until everything is tender, about 45 minutes.
4. Strain through a fine-mesh sieve and discard the solids. You should have at least 1 quart of broth (top off with water if needed). The broth and giblets can be prepared 3 days in advance.
5. In a medium saucepan or Dutch oven, melt butter until foamy. Add flour and cook, stirring constantly, until blonde and smells nutty, about 2 minutes. Whisk in the broth in a slow and steady stream until incorporated. Simmer, whisking occasionally, until thickened and no raw flour taste remains, about 5 minutes (the gravy can be made up to this point up to 3 days in advance).
6. Stir in honey, chopped thyme leaves, ground pepper and cooked giblets. Taste and add more salt, pepper and honey as needed.

Recipes by Sohla El-Waylly

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

One of the most beloved side dishes is also the most contested. Is it called stuffing or dressing? And what’s even the difference between the two? Quite a lot, according to chef, restaurant-owner, and cookbook author Alexander Smalls. From what kind of bread to use, to what kind of protein to add, this holiday dish can look vastly different depending on what part of the country you hail from. Smalls will walk us through how to make a special kind of dressing inspired by flavors from his own childhood: Low Country Oyster Cornbread Dressing with Crispy Slab Bacon.

Low Country Oyster Cornbread Dressing with Crispy Slab Bacon

Serves 8

4 tablespoons (1/2 stick) unsalted butter, plus more for greasing

1 cup smoked slab bacon, cut into 1-by-1/3-inch pieces

2/3 cup finely chopped Vidalia onion

1 large red bell pepper, seeded and finely chopped

1 cup grape tomatoes, halved

1 cup roasted corn kernels (optional)

2/3 cup finely chopped celery

1½ tablespoons rubbed fresh sage

1¼ teaspoon dried thyme

1/2 teaspoon celery seeds

5 cups crumbled day-old buttermilk cornbread 

4 cups torn white bread, slightly dry toasted

18-20 fat oysters (1 pint), shucked with liquor reserved

2 cups chicken stock or low-sodium canned chicken broth

3 large eggs, well beaten

1 teaspoon sea salt

3/4 teaspoon freshly ground black pepper

1 teaspoon cayenne pepper

1 teaspoon grated or ground nutmeg

1. Preheat your oven to 375 F and grease a 9- by 13-inch baking dish generously with butter.
2. Spray a cookie sheet with non-stick cooking spray, cover with a layer of aluminum foil, top with a cooking rack and spray that with non-stick cooking spray, too.
3. Arrange the bacon onto the rack in a single layer, leaving space in between each piece.
4. Roast until firm and crispy, about 45 minutes, then reduce the oven to 325 F.
5. Transfer the bacon to a cast-iron pan and sauté over medium heat until very crispy, about 20 minutes.
6. Meanwhile, in a large frying pan, melt the butter over medium heat.
7. Add the onion, bell pepper, tomatoes, corn (if using), celery, sage, thyme and celery seeds, cover with a lid and cook, stirring once or twice, until the vegetables are tender, about 10 minutes; remove from the heat and cool.
8. In a large bowl, toss the cornbread and white bread to combine. Add the bacon and any renderings and toss to combine. Add the cooled vegetable medley and toss to combine.
9. Line a fine-mesh sieve with cheesecloth, place over a 4-cup liquid measuring cup and strain the oyster liquor through it. Add enough stock to equal 2 cups. Add the eggs and whisk to combine, then pour it into the bowl with the bread. Add the salt and pepper, cayenne and nutmeg, and stir to combine.
10. Spoon half of the dressing into the prepared baking dish. Space the oysters evenly over the dressing at least an inch away from the sides of the dish. Spoon the remaining dressing over the oysters, spreading it to the edges of the dish.
11. Bake until the dressing is steaming, and the top is lightly browned, about 1 hour. Let stand for 5 minutes, then serve hot.

Recipe by Alexander Smalls

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

Mashed potatoes are a cornerstone of so many holiday meals, but just what kind to make? Smooth or lumpy, classic or with a twist … the variations are almost endless. Here to help you out with a unique take on the classic dish is the one and only Ina Garten. Beloved for her innovative takes on classic recipes that home cooks can make themselves, her long-running show on the Food Network, Barefoot Contessa, has legions of loyal fans. She’ll join us on Cooking Up a Storm with a very special holiday mashed potato recipe: Parmesan Smashed Potatoes. 

Parmesan Smashed Potatoes

Serves 6-8 

3 pounds red potatoes, unpeeled

1 tablespoon plus 2 teaspoons kosher salt, divided

1½ cups half-and-half

1/4 pound unsalted butter

1/2 cup sour cream

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon freshly ground black pepper

1. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover.
2. Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are completely tender. Drain.
3. In a small saucepan, heat the half-and-half and butter.
4. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up.
5. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand).
6. Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately.
7. If the potatoes are too thick, add more hot cream and butter.

Reprinted from The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.

For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

In this week’s episode, we hear from Lisa Gross, owner of League of Kitchens. She is one such human. She’s the founder of a business that at every level values women in ways that are revolutionary. Packed into one company, she has managed to capture what America needs most right now: meaningful cultural exchange, putting women at the center of the story, celebrating diversity, celebrating immigrants, and being revolutionary by paying women for their talents (talents, I will add, that have been taken for granted historically as household “duties”). 

As the daughter of a Korean immigrant and a Jewish New Yorker, Lisa Gross was raised on one grandmother's denjang-guk and the other's matzoh ball soup. Her company, The League of Kitchens, which employs immigrant women as in-home cooking instructors, is borne out of her passion for New York City, her love of cooking, and her connection to the immigrant experience. Lisa is an artist, educator, and social entrepreneur.

This week, I speak with Kara Heckert, a regional director at the nonprofit American Farmland Trust. Its mission is to save America’s farms and ranches. Kara works there on agricultural sustainability and natural resource conservation in California. America’s farmers are facing some very real challenges right now. Wildfires, drought, loss of farmland, and a history of discrimination. In this episode, we look more closely at all these issues. 

Today, we’re talking about rice with farmer Michael Bosworth! 

California grows 20 percent of America’s rice, and nearly all of the country’s sushi rice. Ninety-seven percent of the state’s rice farms are located in the Sacramento Valley. 

One of these farms is run by Michael, who comes from a family of farmers dating back to the 1870s. He went to college to study farming and has been a farmer his whole life. The man has rice in his veins!

Michael is a different kind of rice farmer. While the majority of California rice is grown for sushi, Michael has shifted to nurturing unique varieties of grains grown less with a focus on yield and instead with a focus on flavor. His new company, True Origin Foods, was a small idea before the pandemic hit. Today, with the rise in home cooking and the growing consumer desire to buy local, Michael’s business model is thriving. 

The guys are joined this week by Global Beer Director for Row 34, Suzy Hays! We get into Suzy's path into hospitality (shout out PF Chang's); the how and why of the immense emphasis Row 34 places on staff training; how Suzy approaches curating what's often lauded as the most consistently great draft list in Boston; and the immeasurable value in believing in your ability to "figure it out". And of course, we also explore the age-old question: "IS ANYONE HERE A MARINE BIOLOGIST?!?" ........... ................... ............ Music: "Mountain Climb" by Jake Hill

Have you found change difficult to digest?  Have you resisted change or spent time procrastinating when making a decision to change what is in your life. 

The book Who Moved My Cheese by Dr. Spencer Johnson who is the best-selling co-author of the one minute manager is a life-changing short story that can be read in just a couple of hours but has a profound message. It is amusing, filled with life's truths that are easy to understand, and a ton of golden nugget takeaways.

Now if you have or have not read this life-changing short story I think you will enjoy this conversation as my friend Waseem and I share our insights into which character we identify with, what writings on the wall stand out for us, and what we have learned from the story & the effect it has had on our lives.

Waseem Hijazi founder of Demeals.ca "Delicious Easy Meals" returns to join me in this conversation/book review about this life-changing book.

This book will show you how to:
- Anticipate change
- Adapt to change quickly
- Enjoy change
- Be ready to change quickly, again and again

This episode:
0.01 - Intro - Paula introduces this life-changing story with a profound message
3.39 - Paula & Waseem introduction to the story, Waseem's overview of the book
5.00 - Which character do you identify with / introducing the 4 characters in the story
07.54 - Doubt. Intuition. Inaction - the character Haw is influenced
09.42 - Fear & facing our fears. What would you do if you were not afraid
10.13 - Re-action to change
11.45 - The memories of the past that the book brings to the surface
14.22 - Being an immigrant and change (moving cheese)
16.02 - The effect the story has had on our lives since reading the book
21.16 - Discussing character Hem and recognizing similarities or in our lives, people in our lives that remind us of the character Hem
23.50 - Writings on the wall/ which are the favorites and why
29.16 - How the company you keep can be a big influence in our lives
31.00 - Favorite writings on the wall
33.25 - Big takeaways
40.00 - Final words

Meet Waseem founder of "Delicious Easy meals" Episode 19
https://knowing-me-knowing-you-with-paula.podsite.io/

Thank you for tuning in and for your support

Connect with [KMKY HOST] PAULA LAMB:
EMAIL: kmkywithpaula@gmail.com
Visit Here for Social Media Links, Email & More | https://linktr.ee/kmkywithpaula

Dates are such a fascinating desert fruit. They grow on date palm trees, which may be one of the oldest cultivated trees in the world, dating back over 5,000 years. They’re not only tasty, but they’re a pretty cool food to learn about, too. Today’s guest teaches us all sorts of fun facts. I learned so much talking to her! 

Like, did you know that dates are considered a berry? Or that the dried fruit is more than 50 percent sugar? 

Joan Smith runs Rancho Meladuco Date Farm in Coachella Valley, California. She’s a CPA who shifted her career to date farming. She’s a mother, a home cook, and a backyard gardener. Her dates are so delicious, they’ve been featured in Bon Appetite and Oprah magazines!  She shares her favorite date recipes, fun facts about date plants, tales of her farm dogs, and how she makes a point to give back to her community! 

As Americans search for ways to cook more at home with limited time, the blender provides easy answers. It’s a useful tool in our search for healthier eating, too. What easier way to turn kale into breakfast? 

In a recent study, 54% of consumers said they care more about the healthfulness of their food and beverage choices in 2020 than a decade ago. People want to eat healthy, and Tess leverages the blender to help them learn how.

Tess Masters is an actor, lifestyle personality, and cookbook author. She’s been featured in the LA Times, Washington Post, Glamour, and more. She was recently the spokesperson for KitchenAid. She runs the popular website, The Blender Girl. 

In one survey, 93% of respondents said they wanted to eat healthier. In another survey, 49% of people said they want to eat mindfully, rather than dieting. 

Today’s guest is one of these Americans--a busy mom who wanted to leave a better food legacy for her family, so she started a meal planning company, The Fresh 20. In this episode, we talk about her tips for being practical in the kitchen, how she raises healthy children, and how she feels inside her healthier body. 

Melissa Lanz is a former marketing executive who quit her day job to focus on healthy food. She’s an author of the book The Fresh 20, and runs a meal planning service with the same name. She’s been featured in The New York Times, Instyle, among others, and as a contributing editor for Shape Magazine. She’s also a wonderful cook, a mother, and a good human. 

I’m excited to introduce you to Beth Lee. She grew up enjoying her grandma’s traditional Jewish baked goods, but they were never written down. So, Beth took a journey, interviewing people across the world to capture and publish a new cookbook based on essential Jewish baking from across the diaspora. It’s a beautiful story of family, culture, and tradition. 

Welcome to Season 2 of Raising Kale! In Season 1, I asked our guests what listeners like you can do to become "Kale Raisers" and improve your own communities. Their #1 answer? Eat local and get to know your farmers. So, in Season 2, Farmers & Families, I’ll be talking to more farmers. We’ll learn about what they’re growing, and how they’re innovating, and what they’re doing to improve their communities in addition to feeding people. 

We start Season 2 in America’s Farm-to-Fork Capital, Sacramento, California. Our farmer, Sara Bernal, works on an urban farm that’s run by the nonprofit, Center for Land-Based Learning.  

Urban farming takes place in cities on small plots, not in the country. The average farm size in America in 2012 was 434 acres! But the majority of urban farms are just 5 acres or less. 

According to the Food and Agriculture Organization of the United Nations, a quarter of the world’s urban population gets their food from urban farms. 15% of the world’s food is grown in cities. As more and more of the world’s population lives in cities, our food supply and our farmers are moving there, too. 

Urban farmers like Sara Bernal are keenly aware of the needs of their communities and are not only growing food to feed them, but also rising up to meet social needs like hunger.

Sara Bernal is a farmer, a community activist, a rad human, and a true Kale Raiser! She has lived and worked around the world from Bangladesh to Italy, but it’s in West Sacramento, California where she’s transforming her community through food. She’s the program manager for the nonprofit Center for Land-Based Learning, where she runs an urban farm program that trains new farmers, feeds the hungry, and tirelessly makes the world a better place.