Podcast
THE KITCHEN ACTIVIST
Hosted by Florencia Ramirez · EN
THE KITCHEN ACTIVIST podcast will give you bite-size action steps in each episode you can implement NOW in your kitchen, the most effective place to grow well-being for people and our planet. The host is the award-winning author of EAT LESS WATER and Kitchen Activist Florencia Ramirez.
20episodes
Episodes
Newest firstAll episodes
Earth Day, Right Now: From a Blue Dot to Your Kitchen
3w ago00:20:30Tap to summarizeSend us Fan MailEarth Day hits differently when you step back and see the planet the way astronauts do: one bright blue dot in a vast universe of nothing.That perspective makes Earth feel both incredibly resilient and deeply fragile—and it brings up a simple but powerful question:What can we actually do that matters?In this solo Earth Day episode, I reflect on that question while holding two truths at once: the heaviness of climate denialism and policy backslides here in the U.S., and the real, measurable progress happening around the world. From the rapid growth of solar energy and wind power to the rise in electric vehicle adoption, there are clear signs that a global shift is underway.I also share my experience participating in a local Earth Day EV car show—and the most common concern people voiced: charging anxiety. We reframe it for what it really is: a short-lived learning curve that fades quickly as new routines take hold.From there, we bring the conversation home.Because one of the most overlooked spaces for climate action is the kitchen.Kitchen activism is not about perfection. It’s about alignment.It’s about using everyday practices—meal planning, thoughtful food shopping, better kitchen organization, and simple cooking routines—to reduce food waste, save money, and support a healthier food system.We also get practical about reducing reliance on fossil fuels at home. If switching to an electric vehicle isn’t possible right now, you can still begin electrifying your kitchen in small, accessible ways:plug-in induction burners toaster ovens rice cookers slow cookers electric griddlesThese small shifts add up.If you're local, I’ll be at the Santa Barbara Earth Day EV event this Sunday—April 26. Come say hello.IN THIS EPISODE Why Earth Day is a moment for reflection, not perfection Holding climate grief and climate progress at the same time What global clean energy trends are telling us EV charging anxiety—and why it fades quickly Why the kitchen is one of the most powerful places to take action Simple ways to reduce food waste and fossil fuel use at home How small daily actions create collective momentum REFLECTIONWhat is one kitchen or energy shift you are ready to try this week?SUPPORT THE PODCASTIf this episode resonated with you:Subscribe so you don’t miss future episodes Share it with someone who wants practical, grounded climate solutions Leave a review—it helps more people find this workRESOURCES + LINKS Watch the PBS segment on Kitchen Activism Join the 4-week Kitchen Activist group (closes Sunday) Preorder The Kitchen Activist Start Meal Planning to Save the Planet and Money! started.Sign up for my weekly newsletter. Get a copy of the EAT LESS WATER book.Reach Florencia Ramirez at info@eatlesswater.com
Transcribe →Food as Medicine, Lived: Final Week with Faith
4w ago00:40:52Tap to summarizeSend us Fan MailIn this final episode of the meal planning series, we check back in with Professor Faith Karas—and what she shares feels like a true turning point.For the first time in six years, Faith has gone six weeks without getting sick. This includes hosting a sick house guest in her small Chicago apartment and flying internationally—two situations that would have almost guaranteed she’d catch something. For years, it was a pattern: the flu, pink eye, COVID, even pneumonia after travel. This time, something shifted.We close out our check-in by naming what actually changed over six weeks—not just what we eat, but how we care for ourselves when life gets chaotic.We talk about the real tests of any meal planning rhythm: hosting, travel, tight spaces, and packed schedules. Then we unpack what made the difference—batch cooking that stretches one meal into several, shopping your kitchen before buying more, and sitting down to meals that are worth tasting.Faith reflects on the ripple effects: fewer delivery orders, less sugar, more stability, and a noticeable shift in her health. After years of getting sick almost monthly, going weeks without illness becomes a signal she cannot ignore.From there, the conversation widens. We talk about ingredient quality, the hidden costs of cheap food, and how cooking at home supports both personal wellness and environmental values. We also share the simple systems that make this sustainable: scheduling grocery shopping, eating before you go so you stick to your list, building accountability, and choosing a weekly “begin again” day so it never has to be perfect.There is also something deeper that returns—creativity, joy, and a sense of self-care, even when cooking for one. And over time, these small shifts ripple outward into community, connection, and shared support.If you’ve been stuck in the cycle of last-minute meals and daily negotiations with delivery, this episode offers a steady, realistic path forward.Download the meal plan template in the show notes to get started.Press play. And if something resonates, share it with a friend and let me know the one shift you’re ready to try.RESOURCES + LINKS Watch the PBS segment on Kitchen Activism Join the 4-week Kitchen Activist group (closes Sunday) Preorder The Kitchen Activist Start Meal Planning to Save the Planet and Money! started.Sign up for my weekly newsletter. Get a copy of the EAT LESS WATER book.Reach Florencia Ramirez at info@eatlesswater.com
Transcribe →Pilar’s Final Week: Fewer Alerts, More Ease
Mar 2500:45:03Tap to summarizeSend us Fan MailDinner doesn’t fall apart because we can’t cook. It falls apart because we’re tired, we’re guessing, and we’re trying to invent a plan at 6 pm. Florencia Ramirez sits down with Pilar Ortega to celebrate the final week of their meal-planning check-ins (but not the end of meal planning for her and her family) and to name what actually changed: consistency, a written plan, and meals that finally feel cohesive instead of random parts that don’t add up.We get specific about the real-life sticking points: how to bring a teenager into the routine without a fight, how to offer choice without losing structure, and how a batch of taquitos can turn into everything from a quick dinner to a “taquito salad” that feels fun and doable. Pilar also shares what it looks like when balanced meals lead to fewer snack spirals and more stable blood sugar, including how carbs without fibre or protein can create spikes and crashes that ripple through the whole day.Then we zoom out into kitchen activism: shop your pantry first, then the farmers market, and only then hit the grocery store for the remaining items. We talk pop-up markets, farm stands, local bakeries and butchers, virtual farmers market pickups, and why buying direct can keep dramatically more money with the people who grow our food. Along the way, we explore plant-forward cooking and small swaps that keep cultural comfort foods intact while nudging meals toward more seasonal produce and better sourcing, including regenerative agriculture.If you want meal planning that feels flexible, supportive, and genuinely satisfying, press play, then subscribe, share with a friend who dreads dinner, and leave a review so more people can find the show. What’s one small change you could try this week?RESOURCES + LINKS Watch the PBS segment on Kitchen Activism Join the 4-week Kitchen Activist group (closes Sunday) Preorder The Kitchen Activist Start Meal Planning to Save the Planet and Money! started.Sign up for my weekly newsletter. Get a copy of the EAT LESS WATER book.Reach Florencia Ramirez at info@eatlesswater.com
Transcribe →Meal Planning Week 3 with Faith: When Meals Become Visible
Mar 1800:28:45Tap to summarizeSend us Fan MailWhat happens when your meals are no longer a question, but a visible plan?In week three of Faith’s meal planning journey, a simple shift—a whiteboard in the kitchen—changes everything. When meals are visible, decision fatigue fades, boredom snacking softens, and the kitchen becomes a place of intention rather than impulse.We explore why visibility is a powerful tool in building lasting habits, and why enjoyment—not perfection—is what makes a system sustainable.From there, we move beyond the kitchen and into how we shop. Faith discovers that organic doesn’t always mean expensive, and we revisit a core Kitchen Activist principle: shop your kitchen first, farmers market second, grocery store third. We expand what a “farmers market” can look like, from neighborhood bakeries to cheesemongers and small-scale producers, and share how to navigate grocery store labels like USDA Organic, Fair Trade, biodynamic, and regenerative organic when you can’t speak directly to the grower.Along the way, something deeper unfolds: more confidence, more creativity, and less food noise. Faith experiments with batch cooking, plays with simple ingredients, and plans a treat with intention—without guilt.This episode is for anyone who wants to eat more seasonally, reduce food waste, and feel more at ease in the kitchen.In this episode, we cover:Using a whiteboard menu to make meal planning visible and actionableHow visibility reduces decision fatigue and daytime snackingWhy enjoyment is essential for building lasting food habitsFinding affordable organic options and shifting where you shopExpanding the idea of a “farmers market” to include local food businessesWhat to look for when buying from grocery stores (USDA Organic, Fair Trade, biodynamic, regenerative organic)How to shop your kitchen first to save money and reduce wasteBuilding confidence through batch cooking and simple substitutionsPlanning treats with intention instead of guiltHow meal planning reduces “food noise” and supports daily rhythmsRESOURCES + LINKS Watch the PBS segment on Kitchen Activism Join the 4-week Kitchen Activist group (closes Sunday) Preorder The Kitchen Activist Start Meal Planning to Save the Planet and Money! started.Sign up for my weekly newsletter. Get a copy of the EAT LESS WATER book.Reach Florencia Ramirez at info@eatlesswater.com
Transcribe →Shop Your Kitchen First
Mar 1200:51:28Tap to summarizeSend us Fan MailTakeout isn’t just a food choice — it’s often a planning failure that shows up right when everyone is hungry and time is tight.In this continuation of our meal planning series, we check back in with Pilar Ortega as her new habit moves from early momentum into real-life chaos — and then back to something sustainable. After a strong first week with real wins (less takeout, noticeable savings), the next week brings packed schedules and dinner stress. The breakthrough turns out to be surprisingly simple: writing the meal plan down with the details that actually matter — who’s home, who’s cooking, and when flexibility is needed.We talk about how “shopping your kitchen first” can dramatically reduce food waste and grocery spending, especially when the fridge, freezer, and pantry are already full of half-plans and forgotten ingredients. Pilar shares the creativity that makes meal planning stick — transforming leftovers into fried rice, soups, lettuce wraps, or crunchy rice paper “tostadas,” and building a batch-cooking rhythm with simple building blocks like shredded chicken, stock, and rice.We also explore the power of planned flexibility: flex nights for leftovers, and even planning takeout intentionally so it supports your values instead of draining your budget.Then we widen the conversation beyond the kitchen to how we shop and source food. Our rule of thumb becomes:Kitchen first → Farmers market second → Grocery store thirdAlong the way, we unpack food system buzzwords like no-till farming, pasture rotation, and regenerative agriculture, and how asking farmers a few simple questions can connect you to better ingredients and healthier ecosystems.If meal planning has ever felt overwhelming, this episode shows how small shifts — writing things down, cooking in building blocks, and planning for real life — can make dinner feel manageable again.Download the free meal plan template in the show notes and start your own meal planning journey with us.If you enjoyed this episode, subscribe, share it with a friend who’s tired of the nightly dinner scramble, and leave a review so more people can find The Kitchen Activist Podcast.RESOURCES + LINKS Watch the PBS segment on Kitchen Activism Join the 4-week Kitchen Activist group (closes Sunday) Preorder The Kitchen Activist Start Meal Planning to Save the Planet and Money! started.Sign up for my weekly newsletter. Get a copy of the EAT LESS WATER book.Reach Florencia Ramirez at info@eatlesswater.com
Transcribe →Week Two of Faith’s Meal Planning Journey: Shop Your Kitchen First
Mar 400:42:25Tap to summarizeSend us Fan MailLooking for practical meal planning tips to save money on groceries, reduce food waste, and make quick weeknight dinners easier?In week two of Faith’s meal planning journey, we focus on one powerful shift: shop your kitchen first. Before heading to the grocery store, Faith builds her weekly meal plan around what’s already in her pantry, refrigerator, and freezer — and the results are immediate.With a busy schedule and limited energy, it’s easy to default to takeout. But as Faith discovers, you still have to eat — so why not make dinner simpler and more intentional?Pantry noodles become a bold 15-minute meal. Salmon, polenta, and roasted peppers stretch across multiple nights using the “cook once, eat twice” method. We talk through practical strategies like:How to turn one protein into different meals without getting boredWhat foods freeze well (and what don’t)How to portion leftovers to reduce food wasteKeeping vegetables visible so they actually get usedThe freezer becomes a tool for healthy meal prep instead of a graveyard for forgotten food. A simple whiteboard meal plan reduces decision fatigue and helps Faith avoid last-minute delivery spending.We also discuss kitchen tools that make meal prep easier — like using a rice cooker for quick grains, a slow cooker for busy days, and a toaster oven to reduce reliance on the gas oven.Beyond saving money and reducing takeout, meal planning creates space for more meaningful choices. Spending less on random delivery makes room for intentional restaurant visits that support local businesses and align with your values.If dinner feels overwhelming right now, this episode offers realistic resets:Breakfast for dinnerThree anchor meals per weekShop your pantry before you shop the storeCook once, eat twice15-minute meal planning on SundaysBy the end, you’ll have a simple, sustainable blueprint for meal planning that helps you eat better, waste less, and feel calmer at 6 p.m.Subscribe, share with a friend who wants to reduce food waste and save money, and tell us your favorite easy 15-minute meal.RESOURCES + LINKS Watch the PBS segment on Kitchen Activism Join the 4-week Kitchen Activist group (closes Sunday) Preorder The Kitchen Activist Start Meal Planning to Save the Planet and Money! started.Sign up for my weekly newsletter. Get a copy of the EAT LESS WATER book.Reach Florencia Ramirez at info@eatlesswater.com
Transcribe →Turning Prep Into Dinner: A Real Kitchen Reset
Feb 2500:39:10Tap to summarizeSend us Fan MailThe fridge is full, but dinner still feels hard. We’ve been there.In this episode, we meet Pilar Ortega—mom, restaurant veteran, and flamenco dancer—and step inside a real family kitchen to build a system that finally turns batch cooking into actual meals. The goal is simple: cut waste, save money, and support a teen with Type 1 diabetes without turning dinner into a burden.We start with the foundational shift: shop your kitchen before you shop the store. Pilar’s weekly compost purge becomes a must-use list—broccoli, beans, leftover carne asada—so what’s already cooked actually makes it to the plate.From there, we build structure:Theme nights to reduce decision fatigueA planned flex night to rebuild meals from leftoversMapping one batch of protein or beans into three distinct dinners by planning the finishers—herbs, slaws, greens, sauces—so you’re not scrambling for cilantro at 5:45 p.m.Health anchors this conversation. Pilar shares what it takes to support a teen with Type 1 diabetes through predictable, balanced meals—protein and fiber first, right-sized carbs, steady energy. We talk about how simple planning systems make insulin dosing and mealtimes more manageable without turning food into stress.We also borrow smart habits from restaurant kitchens:Painter’s tape labels with datesClear stacking systems so you can actually see foodA running list separating what you have from what you needOne-book inspiration to prevent recipe overloadWe map meals to real schedules—dance nights, late shifts, grab-and-go salad bars, low-lift reheats—and bring teens into the process with simple recipe options and a standing weekend check-in text. Agency changes everything.By the end, you’ll have a clear template you can try this week: Shop your fridge first. Build simple themes. Plan meals around the batch cooking. Schedule flex.If this episode resonates, follow the show, share it with someone drowning in leftovers, and leave a quick review. It helps busier kitchens find a better rhythm and build better health for people and the planet. Open the meal plan linked in the show notes and try it for a week, for a month.....What theme night will you start with?RESOURCES + LINKS Watch the PBS segment on Kitchen Activism Join the 4-week Kitchen Activist group (closes Sunday) Preorder The Kitchen Activist Start Meal Planning to Save the Planet and Money! started.Sign up for my weekly newsletter. Get a copy of the EAT LESS WATER book.Reach Florencia Ramirez at info@eatlesswater.com
Transcribe →Growing Well-Being, Week 1: From DoorDash to Dinner Plans
Feb 1800:59:45Tap to summarizeSend us Fan MailEver feel that tug at 6 p.m. to open DoorDash or Uber Eats?In this first episode of our Growing Well-Being with Meal Planning season, I sit down with Dr. Faith Karas for a candid, practical reset: moving from app-fueled “care” to kitchen confidence—without perfectionism or pricey rules.Faith shares how pandemic habits, a breakup, and long workdays made delivery feel comforting—and how the financial, physical, and emotional costs slowly crept in. Together, we reimagine dinner as an act of self-respect.We talk about:Food as love in Filipino cultureClass memories and the meaning of “making do”Who cooks, who delivers, and what that says about powerThe convenience paradox of the $25 saladHealth markers like cholesterol and energyThen we get tactical.We map a week that works:Plant-forward bowls on MondayTacos midweekFilipino FridayTwo flex nights that welcome leftovers instead of shaming themYou’ll hear how to:Shop your kitchen firstChoose 1–2 simple theme nightsBatch one anchor ingredientCreate a categorized list that ends aisle zigzagPlan dine-out nights intentionallyMeal planning isn’t about control. It’s about alignment.If you’re ready to spend less, waste less, and feel better—without chasing perfection—this is your on-ramp.Download the free Meal Plan With Purpose template in the show notes, try one theme night this week, and tell us your must-use ingredient.If this episode helped, subscribe, share it with a friend, and leave a quick review to help others grow well-being in their own kitchens.RESOURCES + LINKS Watch the PBS segment on Kitchen Activism Join the 4-week Kitchen Activist group (closes Sunday) Preorder The Kitchen Activist Start Meal Planning to Save the Planet and Money! started.Sign up for my weekly newsletter. Get a copy of the EAT LESS WATER book.Reach Florencia Ramirez at info@eatlesswater.com
Transcribe →Eat for Impact
Feb 1100:27:47Tap to summarizeSend us Fan MailA simple lunch can be a lever for climate action. In this episode, I spoke with Tracy Moore, a passionate organizer, to unpack how she launched Eat For Impact, a global initative in her home community of Thousand Oaks, and convinced local chefs to feature plant-centered specials that taste amazing and shrink carbon footprints. What started as a scary round of cold calls turned into a citywide collaboration—with data to show real environmental gains and dishes you’ll actually crave.We share the human side first: the fear that keeps many of us on the sidelines, the “mind trash” that whispers "not yet," and the moment Tracy realized restaurants wanted a concrete way to help. Then we get practical. You’ll hear how the campaign works, from chef-friendly guidelines to a two-specials format that fits any menu, plus the metrics that translate sales into reduced emissions and resource use. Mouthful Eatery’s basil-marinated tofu salad and a maple-drizzled grilled veggie pita headline the lineup, alongside a bulgogi-style tofu bowl and a bright “Green One” juice—all designed to be climate-friendly, affordable, and repeat-order good.We also dig into sourcing with an honest lens. Florencia offers a “better and best” pathway—organic as better, regenerative and local as best—while Tracy explains why the program starts flexible to welcome more restaurants, and how it can deepen standards as momentum grows. Think of it like growing roots through the soil: start where people are, then move toward local suppliers, seasonal menus, and regenerative partnerships that keep dollars and nutrients close to home.Whether you’re near Thousand Oaks or halfway across the world, there’s a role for you. Check eatforimpact.org to find active cities or get the tools to launch your own. Bring a friend to try a special, tip your server, and tell the chef what you loved. Subscribe, share this episode with someone who needs a nudge to start, and leave a quick review—it helps more eaters and restaurateurs find a practical path to climate action.RESOURCES + LINKS Watch the PBS segment on Kitchen Activism Join the 4-week Kitchen Activist group (closes Sunday) Preorder The Kitchen Activist Start Meal Planning to Save the Planet and Money! started.Sign up for my weekly newsletter. Get a copy of the EAT LESS WATER book.Reach Florencia Ramirez at info@eatlesswater.com
Transcribe →The Sustainable Spirit: Organic Tequila's Environmental Impact
Sep 2901:16:55Tap to summarizeSend us Fan MailDon Adolfo shares the remarkable journey of Alquimia Tequila, from inheriting his grandfather's ranch in Mexico to pioneering organic agave farming in a region where everyone said it couldn't grow.• Preserving family legacy by converting conventional farmland to organic agave cultivation despite local skepticism• Creating an "organic agave protocol" that combines traditional methods with modern organic soil science• Achieving higher sugar content (brix) in agave through organic methods compared to conventional farms• Witnessing climate change effects as agave maturation time has decreased from 7-10 years to just 5 years• Developing sustainable solutions for processing waste products instead of dumping them in rivers• Addressing industry issues including chemical additives that aren't disclosed on tequila labels• Aging tequila naturally in oak barrels for extended periods (up to 14 years) for exceptional flavor• Winning over 75 gold medals and multiple platinum awards in international competitions• Teaching neighboring farmers organic methods for free with the agreement they'll share knowledge with others• Demonstrating how to make a "slim margarita" using fresh citrus and organic agave nectarFind Alquimia Tequila at alquimiatequila.com or ask for it at your local liquor store – it's one of only a handful of certified organic tequilas available.RESOURCES + LINKS Watch the PBS segment on Kitchen Activism Join the 4-week Kitchen Activist group (closes Sunday) Preorder The Kitchen Activist Start Meal Planning to Save the Planet and Money! started.Sign up for my weekly newsletter. Get a copy of the EAT LESS WATER book.Reach Florencia Ramirez at info@eatlesswater.com
Transcribe →