“Whether you’re running a farmers’ market, CSA, school or community garden, urban farm, food pantry, social enterprise or food cooperative, advocacy skills are important assets to support and advance your project and to change the larger policy landscape in which healthy food is treated as a privilege of few, instead of a right by all,” says Nadia Johnson, Just Food’s Policy and Advocacy Director.
On a brisk Saturday morning in October, a group of eight curious clients from New Hope Family Worship Center are taking a tour of one of the gardens run by East New York Farms. As their youth guide enthusiastically points out hot peppers, collard greens, and late-season tomatoes, Marcia Denson brings up the rear of the group, chiming in with ideas about how to cook nutritious and delicious dishes using these ingredients.
“Training of Trainers allowed me to do two things I love: cook and teach,” says Christy Robb, Food Services Director at St. Johns Bread & Life in Bed-Stuy, Brooklyn. “I hadn’t thought of myself in that way, and it had a huge personal impact on me.”
This recipe for Butternut Squash and Apple soup comes from Olwen Woodier’s The Apple Cookbook, which contains 140 sweet and savory apple-centric recipes. No other fruit is more synonymous with fall than apples. From Apple Cheddar Crepes to Apple Banana Bread to Pork Chops with Apple Cream Sauce—now is the season to embrace America’s favorite fruit.
This month’s seasonal recipe for Roasted Carrots with Garlic Confit and Thyme comes from A Girl and Her Greens by chef and restaurant owner April Bloomfield. Greens is a perfect follow up to Bloomfield’s first book A Girl and her Pig. This vegetable centric--but not vegetarian--cookbook features beautiful recipes and photos that perfectly complement each season. Whether your kitchen is filed with carrots or romanesco, you’re sure to find the perfect recipe.
October 5th’s Let Us Eat Local is a celebration of Just Food’s community--including regional and urban farms, community activists, mindful eaters, and an array of New York City’s finest restaurants providing delicious leadership in the sustainable food movement.
A friend introduced Sia Pickett to Just Food’s Community Chef training program in 2011, and she’s been inspiring Brooklyn farmers’ market shoppers with healthy--and delicious--cooking demos ever since.
This month’s seasonal recipe for Farro Salad with Roasted Eggplant, Caramelized Onions and Pine Nuts comes from the cookbook Simply Ancient Grains: Fresh and Flavorful Whole Grain Recipes for Living by Maria Speck. The book celebrates ancient grains such as black rice, red quinoa and farro, providing easy, approachable recipes. This recipe pairs beautifully with grilled steaks, chicken, or lamb. Vegetarians can top it with crumbled ricotta salata or feta for more substance.
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