May 30th, 2013
garden-of-vegan:

sprouted grain toast with almond butter, strawberry slices, banana slices, and agave syrup

garden-of-vegan:

sprouted grain toast with almond butter, strawberry slices, banana slices, and agave syrup

garden-of-vegan:

pineapple, pear, strawberries, and blueberries

garden-of-vegan:

pineapple, pear, strawberries, and blueberries

May 20th, 2013

Hold your state reps accountable, review their voting history on food policy!

Washington, D.C. - Chef Tom Colicchio and other healthy food advocates, animal welfare and anti-hunger champions launched a new organization on National Food Day (Oct. 24), devoted to holding members of Congress accountable to the public interest for their positions on federal food policy.

The group, known as Food Policy Action, published the first-ever National Food Policy Scorecard ™ to rate federal lawmakers on critical floor votes related to food.

"For the first time, we will have a seat at the political table, armed with important information about how our senators and representatives voted on important issues involving our food,” said Colicchio, a founding board member of FPA and owner of Craft Restaurants. “Greater transparency is the right recipe for food policies that improve Americans’ diets, feed hungry kids and protect family farmers and the nation’s food supply.”

More info here!

May 7th, 2013
becausewecandoit:

But really…eat more than that.

becausewecandoit:

But really…eat more than that.

(Source: theveganpath)

May 5th, 2013

"The way that the market operates has to change. Food prices must reflect the full social and environmental costs of production – the era of ‘cheap food’ is over.” — Food Ethics Council, January 2013

When I use my meal points on campus, I’m always frustrated at how cheap the unhealthy food is.  No wonder students are constantly opting for donuts and sugary cereal bars, burgers, and cheesy fries.  It’s because a small case of raspberries costs us fucking $4.

April 21st, 2013
April 14th, 2013

Edible Schoolyard Project Berkeley, CA

"Every child deserves a wholesome and delicious school lunch.  We have the power to transform school lunch from an afterthought into an edible education."

The Edible Schoolyard Project was created in 1997 by Alice Waters, visionary restauranteur and owner of Chez Panisse.  Waters’ activism in the organic food movement and support for school lunch reform were the underpinnings of the program.  

The Edible Schoolyard curriculum engages students in growing, harvesting, and preparing seasonal vegetables and herbs, and teaches them about food choices and sustainability.  

I was lucky enough to participate as a kitchen classroom volunteer last fall.  Got to prepare recipes like butternut squash pizza (using fresh produce grown in the community garden) with the third-graders at Emerson Elementary School.  Hope to do it again someday!