Bio  Jim Goodman is a team member of the editorial group at Disparity to Parity, a non-profit organization working to mandate fair pricing and update supply management to build a racially just, economically empowered, and climate resilient food system. Jim is a graduate of the University of Wisconsin- Platteville with a Bachelor of Science Degree in Animal Science. He also holds a Masters Degree in Reproductive Physiology from South Dakota State University. Jim and his wife Rebecca ran a 45-cow organic dairy and direct market beef farm in southwest Wisconsin for 40 years. His farming roots trace back to his great-grandparents immigration from Ireland during the famine and the farm's original purchase in 1848. Jim credits more years of failed farm and social policy than he cares to think about, as his motivation to advocate for a farmer-controlled consumer- oriented food system. In addition to working with Disparity to Parity, Jim is a board member of Midwest Environmental Advocates, Family Farm Defenders and is the current board president of the National Family Farm Coalition.     Vegan Pesto Spinach Lasagna with Cashew Ricotta Preheat oven to 350° Cashew Ricotta Filling 3 cup cashews, soaked for 2 hours or more 2 Tbs. Nutritional yeast 1 t. salt, ½ t. white pepper Spinach Pesto 1 lb. pk org. froz. chopped spinach 1 onion, 1 Tbs. chopped garlic ¾ cup pesto Sauce 1 32 oz. Jar Organic Marinara Sauce 2 Tbs. minced garlic 1 can diced fire roasted tomatoes 1 onion 1 yellow or orange organic pepper 1 lb Miyoko’s Cashew Mozzarella cheese, ¼ cup white wine grated 1 box organic rice lasagna noodles ½ cup chopped parsley Directions Make pesto according to directions below. For sauce, sauté onion, garlic and pepper in olive oil in stock pot. When soft, add ¼ cup white wine. Cook for 5 minutes, then add marinara sauce, can of diced tomatoes and ¼ cup chopped parsley. Meanwhile, drain the cashews and pulse in food processor with 3 cups water, nutritional yeast, Salt and pepper. Pulse until smooth. Taste and adjust S & P. In a skillet, sauté the onion with garlic, until translucent. Defrost the spinach and squeeze out all excess water. Add spinach to the onions and garlic, and sauté for a few minutes. Add ¾ cup pesto to the spinach mixture. Save the remaining pesto for another time. Assemble the Lasagna Cover bottom of lasagna pan with sauce, Then add a single layer of dry lasagna noodles, right out of box. Spread ½ of cashew ricotta filling over noodles. Add ½ of the spinach pesto over the cashew ricotta and sprinkle with 1/3 of grated mozzarella cheese. Cover with a layer of sauce, and then repeat, with the noodles, ricotta and spinach. Cover with sauce, add one more layer of noodles, cover with sauce, and the remaining grated Miyoko’s mozzarella cheese. Cover with tin foil and bake for 40 minutes. Remove from oven, uncover and cook for another 20 minutes, until a fork pierced into noodles are soft. Garnish with remaining ¼ cup of fresh chopped parsley. Vegan Pesto 4 cups Basil leaves 8 cloves garlic ¾ cups toasted pine nuts 1 cup Olive Oil 1 Tbs. nutritional yeast ¾ teaspoon salt ¼ t. pepper In food processor, pulse the basil until finely chopped. Add garlic cloves, salt, pepper and pine nuts. Pulse some more, scrapping down sides to incorporate all of the mixture. When fully pureed, add the olive oil while the food processor is running. The mixture will become thick. Add the nutritional yeast and mix.