Bio: Patricia (Patti) Wood is founder and executive director of Grassroots Environmental Education, an award-winning not-for-profit organization dedicated to educating the public about the relationship between environmental exposures and human health risks using science-driven arguments for clean air, clean water and a safe food supply, and for stricter regulation of wireless radiation and chemical toxins.  Grassroots serves local and state governments, health care providers, school systems, community groups and other environmental groups and individuals nationwide.   A Visiting Scholar at Adelphi University, Ms. Wood lectures on the environment and related health issues in the College of Nursing and Public Health.  She is also a columnist for Blank Slate Media’s “Earth Matters,” author of “The ChildSafe School” and “Helping to Heal,” and co-producer of the film “Our Children at Risk.”  Ms. Wood and her husband Doug are co-producers of the nationally syndicated radio show “Green Street.”   Plantain Chana Curry Serves 6-8 Ingredients ¼ cup coconut oil 1 tablespoon scraped, finely chopped fresh ginger root 1 teaspoon, finely chopped garlic 1 onion, chopped or sliced 1 teaspoon black mustard seeds 2 teaspoons salt 2 teaspoon ground cumin ½ teaspoon coriander ½ teaspoon cardamom 1 teaspoon turmeric ¼ t. cayenne 2 Tbs. tomato paste ½ cup coconut milk ½ Long Island Cheese Pumpkin or substitute other squash, cut in bite-size pieces 3 plantains, ends removed, peeled and cut lengthwise and then into 1” pieces 4 potatoes, cut into chunks 1 can diced fire-roasted tomatoes with chili (Trader Joe’s) 1 can Garbanzo beans 1 cup water 2 teaspoon Garam Masala (available in Indian markets and some supermarkets) 2 tablespoons chopped parsley or fresh cilantro for garnish Directions 1. Steam the pumpkin, potatoes, and plantains just until soft, but not mushy. 2. In a large wok, heat the oil over medium-high heat and add the onions. 3. Stir in the ginger, and garlic, and cook for a few minutes. Lower the heat and stir constantly, frying the onions, until they are soft and caramelized. 4. Add the plantains, salt, cumin, coriander, cardamom, turmeric, cayenne pepper, and tomato paste, cook for another 5 minutes. 5. Add the Garbanzo beans, black mustard seeds, water, and canned tomatoes, and let cook down for another 5 minutes. 6. Add the potatoes and pumpkin, coconut milk, and Garam Masala and mix well. Cover the wok, and let it cook for another 10 minutes, stirring occasionally. 7. Adjust seasonings to taste, 8. Garnish with fresh cilantro or parsley Serve with Saffron Rice. I also made a Saag Tofu Paneer to go along with it!