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 supplymanagement to build a racially just, economically empowered, and climateresilient food system. Jim is a graduate of the University of Wisconsin-Platteville with a Bachelor of Science Degree in Animal Science. He alsoholds a Masters Degree in Reproductive Physiology from South DakotaState University. Jim and his wife Rebecca ran a 45-cow organic dairy and direct market beeffarm in southwest Wisconsin for 40 years.His farming roots trace back to his great-grandparents immigration fromIreland during the famine and the farm's original purchase in 1848. Jimcredits more years of failed farm and social policy than he cares to thinkabout, 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 ofMidwest Environmental Advocates, Family Farm Defenders and is thecurrent board president of the National Family Farm Coalition. Vegan Pesto Spinach Lasagna with Cashew RicottaPreheat oven to 350°Cashew Ricotta Filling3 cup cashews, soaked for 2 hours or more2 Tbs. Nutritional yeast1 t. salt, ½ t. white pepperSpinach Pesto1 lb. pk org. froz. chopped spinach1 onion,1 Tbs. chopped garlic¾ cup pestoSauce1 32 oz. Jar Organic Marinara Sauce2 Tbs. minced garlic1 can diced fire roasted tomatoes1 onion1 yellow or orange organic pepper 1 lb Miyoko’s Cashew Mozzarella cheese,¼ cup white wine grated1 box organic rice lasagna noodles½ cup chopped parsleyDirectionsMake 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. Cookfor 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 andpepper. 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 excesswater. Add spinach to the onions and garlic, and sauté for a few minutes. Add ¾ cup pesto to the spinachmixture. Save the remaining pesto for another time.Assemble the LasagnaCover 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 andsprinkle with 1/3 of grated mozzarella cheese. Cover with a layer of sauce, and then repeat, with thenoodles, ricotta and spinach. Cover with sauce, add one more layer of noodles, cover with sauce, and theremaining grated Miyoko’s mozzarella cheese. Cover with tin foil and bake for 40 minutes. Remove fromoven, uncover and cook for another 20 minutes, until a fork pierced into noodles are soft. Garnish withremaining ¼ cup of fresh chopped parsley.Vegan Pesto4 cups Basil leaves8 cloves garlic¾ cups toasted pine nuts1 cup Olive Oil1 Tbs. nutritional yeast¾ teaspoon salt¼ t. pepperIn food processor, pulse the basil until finely chopped. Add garliccloves, 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.
The big idea of this episode is to learn about Jim Goodman's experiences in the renewable energy industry. From developing and constructing wind farms to starting-up an electrical vehicle charging stations company, Jim shares his unique, real-world stories from the field. For full show notes see buildbigideas.com Outline of the Discussion: - Wind Farm development, knocking on famer's doors in Illinois and negotiating with John Malone in Colorado. - Wind Farm construction in Vermont: logistics, site access, and supply chain. - Cyclicality and tax subsidies in renewable energy industry - Jim's role as Adjunct Professor at University of Minnesota - Duluth business school teaching a Strategic Management class. Applying differentiation vs. low-cost strategies to the renewable energy industry. - Starting-up ZEF Energy electric vehicle charging
Jim Goodman ran Northwood Farm, an organic dairy in Wonewoc, Wisconsin for 40 years. Currently, he serves as a board member of Midwest Environmental Advocates, the Family Farm Defenders and is the President of the National Family Farm Coalition.
The Green New Deal for Agriculture: Jim Goodman and Raj Patel
KUT » The Secret Ingredient
“We need to change society so everybody can fit in and everyone can afford to live in a decarbonized society.” – Jim Goodman In this episode of The Secret Ingredient host Raj Patel plays double-duty — he is not just a host, but joins Jim Goodman as a guest. The two discuss what A Green New Deal for Agriculture could look like with the rest of The Secret Ingredient team–Tom Philpott, and Rebecca McInroy. Jim Goodman is an organic dairy farmer in Wisconsin and board member of Family Farm Defenders. He also blogs for the National Family Farm Coalition.
Jim is currently a MD/PhD student at Oregon Health and Sciences University. He has recently defended his PhD on cerebrospinal fluid physiology or “sleep and its role in cleaning out the brain” as I call it. In addition to his scientific and medical background, Jim is a TBI survivor. One month before starting medical school he crashed his mountain bike while flying down a trail in Utah. He immediately started experiencing a runny nose and lack of proprioception. It turns out he had a skull fracture. Listen in to hear the details! Enjoy!
Jim Goodman on replacing NAFTA, not Just Renegotiating it
American Family Farmer
JIM GOODMAN and his wife Rebecca operate Northwood Farm, a certified organic dairy farm that provides fresh milk to a local cheese producer. They also market beef directly from the farm and at the Dane County Farmers' Market in Madison, WI. Their cows are raised according to organic standards and are predomiantly grass-fed.Jim is also a frequent contributor to National Family Farm Coalition.On april 30th, he wrote: The North American Free Trade Agreement (NAFTA) must be replaced with a transparent trade agreement that ensures farmers in all three nations—Canada, Mexico, and the United States—receive fair prices for their production, that consumers are guaranteed the right to know the content and origin of their food, and that strong environmental protections are put in place to protect the sustainability of rural communities.While our government officials appear to be concerned about the well being and economic viability of Wisconsin’s dairy farmers, I wonder if they are really more interested in the viability of the “dairy industry”.Are they concerned about fair farm prices and the environment or keeping the economic engine rolling? Since the Assembly, Governor Walker and the Wisconsin Department Of Agriculture, Trade and Consumer Protection (DATCP) have done all they can to encourage Wisconsin farmers to produce more milk, never questioning how much milk might be too much, I’m guessing their concern lies with a dairy industry that depends on cheap milk.Find out more at www.nffc.net & www.northwoodorganicfarm.com