As Communications Director, Megan Saynisch serves as the editor of Ecocentric, GRACE's blog, and oversees the foundation's other external messaging. She also works with journalists and bloggers to get stories about sustainability into the news. Before joining GRACE, Megan was a non-profit communications and operations consultant and freelance writer. She has worked for the New York Academy of Medicine, the New York City Department of Health and Public Hygiene and has consulted for numerous foundations and non-profits. She has a Grand Diploma in Culinary Arts from the French Culinary Institute (now the International Culinary Center), and BA in Anthropology from Rutgers with a focus on sustainable agriculture and culinary anthropology. An avid community gardener, composter and cook, Megan lives in Brooklyn with her husband and two young children, who all eat a lot of kale.
Have a New Year's resolution to reduce food waste? One way to help is to start composting! Here: some of our very best composting resources.
It's 2018! Will this week's Real Food bring you good luck in the new year? This much we know: lentils are totally ancient and ridiculously good for you.
Looking for a bit of luck in 2018? From greens to beans, there are lots of lucky foods. We dip into our Real Food Right Now archives to bring you the luckiest!
The Feast of the Seven Fishes is an Italian Christmas Eve celebration, during which a large seafood-based meal is eaten. Here's how to make it sustainable.
You probably reach for cooking oil for just about every meal you make. But have you wondered about the history of canola oil? Or what margarine really is?
Every year, Americans throw away 40 percent of our food supply - even more on holidays! Here: tips and recipes for using up all of those Thanksgiving leftovers!
Nothing says fall like pumpkins, but don't limit yourself to jack-o-lanterns and pumpkin spice lattes - there's way more to explore about this colorful squash.
Quince trees were once common in colonial home gardens and on farms. These days, you may have to hunt around for quince - but certainly the fruit is worth it!
This nightshade has been blamed for maladies from pimples to "melancholy." We weave a path winding through eggplant's history - and into the kitchen.
What is it about chile peppers that keeps us coming back for more, despite the pain? Read on for answers - and discover why pepper is the geekiest of fruits (yes: fruit!).
Okra is the quintessential Southern ingredient, part of much of the gastronomy of the South, from Creole to lowcountry cooking. Okra is seasonal eating at its best!
Planning a cookout or a picnic to celebrate our country's independence day? From burgers to ice cream to flag-shaped food, we're here to help you make this your best Fourth of July yet.
While many curse this juicy green as a weed, adding purslane to your kitchen arsenal brings a tart and lemony flavor to salads, stews and more - perfect for summer.
Lettuce really represents the highs and the lows of urban gardening. Is anything more satisfying than seeing the bright neon green of Amish Deer Tongue Lettuce peeking up through the dirt? Or more soul-crushing than discovering that your perfect head of Speckled Bibb has been nibbled to the ground by a flock of rough-and-tumble Brooklyn sparrows?
You know pansies, roses, hibiscus... but do you know nasturtium, chervil, day lilies, crocuses, lilacs, geraniums? All of these flowers are beautiful, of course, but they also taste great! In this week's installation of Real Food Right Now, what to look for, what to look out for - and, as always, recipes.
Beautiful fiddleheads are bright green, their tightly coiled heads delicately curled like the scroll of a violin. With a flavor slightly reminiscent of asparagus, but also nutty and pleasantly bitter, fiddleheads are a delicious reminder that the doldrums of winter are finally over.