My guest is  Laura Lengnick.  Author- Resilient Agriculture: Cultivating Food Systems for a Changing Climate   Laura Lengnick is an award-winning soil scientist who has explored agriculture and foodsystem sustainability for more than 25 years as a researcher, policy-maker, educator,activist, and farmer. She is founder and principal consultant at Cultivating Resilience,LLC, an Asheville, NC-based firm that works with organizations of all kinds to integrateclimate change solutions and resilience thinking into operations and strategicplanning.  Laura’s work in soil health and sustainable farming systems was nationally-recognized in 2001 with a USDA Secretary’s Honor Award, she served as a lead authoron the USDA input to the 3 rd  National Climate Assessment, and she has led federal, stateand local research and policy-making projects to identify win-win agricultural climatesolutions that both reduce greenhouse gases in the atmosphere and also cultivateresilient communities.  The second edition of Laura’s award-winning 2015book, Resilient Agriculture: Cultivating Food Systems for a Changing Climate, will bereleased in June 2021.  She is a Visiting Professor in the College of Agriculture, Forestryand Life Sciences at Clemson University and a member of the Planetary Health Lab atthe University of Edinburgh (Scotland). You can learn more about Laura and her workat www.cultivatingresilience.com.   Miso Matzo Ball Soup Matzo Balls – Makes 254 eggs2 t salt½ t pepper¼ t nutmeg4 Tbs. coconut oil1 cup Matzah Meal4 Tbs ice waterBeat eggs, salt and pepper and nutmeg together in a bowl. Add coconut oil and mix until itdissolves into little pieces. Add matzo meal gradually. Add water, a little at a time, until itreaches the right consistency. Refrigerate overnight. Form into balls and carefully drop intoboiling salted water. Cook for 20 minutes in slow boil. Remove one Matzo ball from water withslotted spoon to taste. The center of the Matzo ball should have the same consistency as theoutside of the Matzo ball. If fully cooked, remove all Matzo balls with slotted spoon and place ina flat Pyrex dish to cool. Add to favorite broth.Miso Soup2 onions- cut in quarters4 parsnips- peeled and cut in half4 carrots- peeled and cut in half2 turnips- washed2 sprigs each of parsley, sage, rosemary, thyme,dill12 cups water5 cloves garlic1- 2”-3” piece of ginger2-3 additional carrots6 Tbs white or red miso¼ cup chopped Italian parsleyIn a large pot, add the 12 cups of water, onions, parsnips, 4 carrots, turnips, sprigs of thyme,Rosemary, sage and dill. Bring to a boil and then lower heat to simmer. Cook for 2 hours withcover on. Strain. You should have 8 cups remaining.Return strained stock to clean large pot. Add the additional carrots and cook until soft. Remove 1cup of broth and in a separate bowl, dilute the 6 Tbs of miso with the 1 cup of broth. Add the miso mixture back into the soup pot. Taste. Add more miso if desired for taste preferences. DONOT BOIL THE SOUP ONCE THE MISO IS ADDED!Add the matzo balls to hot miso broth to re-heat.Garnish with chopped parsley and Serve with Matzo balls! Vegan Matzo Balls 1 cup matzo meal½ cake of silken tofu (12 oz package, use 6 oz )3 Tbs. coconut oil- softened¾ t. salt½ t. baking powder¼ t. white pepper¼ t. nutmeg1 Tbs. minced carrots1 Tbs. minced onions2 Tbs. potato starch2 Tbs. besan flour- (chick pea flour)Juice of 1 can of chick peas- “Aqua Fava”4 Tbs. ice waterIn food processor, puree the tofu.In another bowl, beat the aqua fava until white and doubled in volume. Add the softenedcoconut oil, salt, pepper, nutmeg, baking powder and pureed tofu. Mix well.In another bowl, combine the matzo meal, potato starch and the besan flour. Add the mincedcarrots and minced onions. Slowly add the wet ingredients.Blend together.Add the ice water 1 Tbs. at a time until you get the right consi