Bio: Ed Maltby is a producer with over 45 years experience managing conventional and organic dairy, beef, sheep and vegetable enterprises on a variety of farms in Europe and the United States. An important focus of his work has been assisting regional farms to cooperatively market their products into mainstream markets, ranging from direct marketing lambs and organic produce; establishing a cooperative of dairy farmers who direct market their own brand of milk in Western Massachusetts, and led the development of a 12,000-member community-based consumer cooperative in Northampton, MA. Since 2005, Ed has worked as Executive Director of the Northeast Organic Dairy Producers Alliance, an organic family farm member organization dedicated to preserving organic integrity and a sustainable pay price for farmers. He is a founding member of the Organic Farmers Association (OFA) that provides a national voice for organic family farms. Ed served on the USDA Dairy Industry Advisory Committee, advising Secretary of Agriculture on dairy policy, and on the Executive Committee of the National Organic Coalition. In 2006, when one of the last two remaining USDA slaughterhouses in MA was destroyed by fire, Ed worked with the family-owned Adams Farm Slaughterhouse to develop a creative and sustainable financing package for construction in order to rebuild as a 16,000 sq. foot USDA-certified slaughterhouse that is Animal Welfare Certified, Halal, Kosher, and organically certified. The plant opened in November 2008 and in March 2009 he became the General Manager.   Vegetable Paella with Tofu Ingredients: 1 cup boiling water 1 teaspoons saffron threads 2 tablespoons extra virgin olive oil 1 medium onion, cut into quarters, then slivers 2 carrots, cut into chunks 4 mushrooms, sliced ½ cake of org. sprouted Tofu, cubed 1 teaspoon minced garlic 1 teaspoon minced ginger 1 bunch collard greens (or other) 1 broccoli head, cut into florets 1 Poblano peppers, diced 2 cups cooked org. Basmati or Jasmine rice 1 teaspoon Salt 2 Tbs. Tamari 1 teaspoon Herbs de Provence 2 Tbs. chopped parsley Directions: 1. Dissolve 1 teaspoon of saffron threads in 1 cup boiling water. Set aside. 2. Heat the oil over medium heat in a large, heavy, cast-iron or paella pan. Add the onions. Cook, stirring, until the onions are translucent. Add the mushrooms, garlic and ginger, and cook until the mushrooms start to brown. 3. Add the carrots and Tofu, and cook for about five minutes, until the tofu starts to brown. 4. Cut the collard greens into thin ribbons and add to the pan. Stir in the saffron with its soaking water. 5. Add the broccoli and Poblano pepper, and let them cook down with the broth. 6. Add the Tamari, salt and Herbs de Provence. 7. Add the cooked rice and let simmer for 5 minutes. 8. Remove from heat and serve immediately. 9. Add fresh chopped parsley for garnish