These luscious, fragrant mushroom caps make for a great appetizer or simple vegetarian entrée, and are also delicious on top of pasta. The recipe comes from The Connecticut Farm Table Cookbook, a collection of 150 delicious recipes plus stories and tales from the farmers, fishers, ranchers, foragers, and purveyors who make it all possible.
Just Food is thrilled to welcome Barbara Turk, the Mayor's Director of Food Policy as a presenter at the annual Just Food Conference on March 15th.
Barbara, along with other leaders in city government will share their experience, goals and challenges in working to build equity in the planning, implementation and impact of their work on the panel, "Building Equity in City Government."
The Clean Plates Cookbook is the perfect introduction to healthy, clean eating by mapping out delicious meals made of real, whole ingredients. Satisfy your morning hunger with this delicious recipe for Sweet Potato, Leek and Spinach Fritatta!
Charlyene Blunt, Program Manager at Christian Cultural Center in East New York, Brooklyn (and Just Food Veggie Educator/Community Chef!), interviews Dennis Roohr of New Jersey-based Cranberry Hall Farm, which supplies produce for the Coney Island Local Produce Link hub.
Charlyene: How do you decide which fruits or vegetables you will plant each season?
On February 10th, 2015, Just Food joined more than 100 community gardeners and supporters on the steps of City Hall to oppose a new housing plan by the NYC Department of Housing Preservation and Development (HPD) that could potentially destroy 17 thriving community gardens for developers to build "affordable housing."
Food First, the pioneering “people’s think tank,” is celebrating its 40th anniversary this year. To mark the occasion, Executive Director Eric Holt-Giménez will be launching a nationwide tour. His first stop on the East Coast will be to make the Keynote Speech at the 2015 Just Food Conference on March 15th.
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