Dr. Sally Edwards is a Senior Research Associate at the Lowell Center for Sustainable Production at the University of Massachusetts Lowell. She has many years of experience in engaging a wide range of stakeholders to promote the environmental health of communities and develop safer and greener products. She conducts research to identify environmentally sound solutions and works actively with the Green Chemistry & Commerce Council to advance the use of green chemistry in product design and development. Sally’s latest endeavor is the creation of a new podcast called Persistent and Pervasive: Feminists take on Toxics that we will be hearing more about today. Sally also provides consulting services to businesses, NGOs, and communities to support their environmental sustainability efforts. Sally serves on the board of Women's Voices for the Earth, an environmental organization based in Missoula, MT whose mission is to "amplify women’s voices to eliminate the toxic chemicals that harm our health and communities." Sally holds a MS in Environmental Health Science from Harvard University and a BA in Human Biology from Stanford University. She completed her doctorate at the University of Massachusetts Lowell. Her book, Beyond Child’s Play: Sustainable Product Design in the Global Doll‐Making Industry was published in 2009.     Vegan Saag Paneer Serves 6 to 8 1 ½ blocks organic extra firm tofu, cut into 1-inch cubes ½ t. salt 3 Tbs. olive oil 1 t. turmeric ½ t. cayenne 2 Tbs. coconut oil 1 lb spinach 2 onions, finely diced 2 inch piece fresh ginger root, minced 2 t. garlic, minced 1 bunch broccoli rabe, finely chopped in food processor 2 t. coriander 2 t. cumin 1 t. garam masala 1 Tbs. chili’s, pureed ¾ cup coconut milk juice of ½ a lemon 1. Combine olive oil, turmeric, salt and cumin together in large bowl to make a marinade. 2. Place cubes of tofu into marinade and let sit for at least half an hour. 3. Meanwhile, heat coconut oil in a wok and sauté the onions, chilies, ginger, and garlic. 4. While that’s sautéing, pulse the spinach and broccoli rabe in a food processor until finely chopped. 5. Add the rest of the spices to the wok. Let simmer for 10 to 15 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture. 6. In a separate heavy skillet, sauté marinated tofu until golden brown on all sides. Drain and set aside. 7. Add the spinach and broccoli rabe to the wok. Add ½ cup of water to help steam the greens. Once the greens are soft, add the tofu and coconut milk to the spinach mixture. 8. Allow the mixture to cook down for 1o minutes. Squeeze in half a lemon right before serving. 9. Serve with saffron rice.