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.
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.
Everything is adorable about kumquats. From their diminutive size to their cheery color, and even their name - all as cute as a button, and a welcome sight in the dead of winter when there is little fun to be had at the market. Pick up a basket of these wee fruit and get cooking.
What is it with bitter greens and confusing naming conventions? This week's Real Food, chicories and endives, are bitter, leafy veggies that come in a rainbow of colors (and names) - all of which are delicious. Not everyone agrees, though! (Read on to find out about the passionate anti-frisée contingent.)
Looking for a bit of luck in 2017? From greens to beans, there are lots of foods that are said to bring good fortune (and even wealth) to the eater. We dip into our Real Food Right Now and How to Cook It archives to bring you the luckiest and most delicious food to eat in the year to come. Happy New Year!
The holiday season means lots of fun - and lots of food! From cookies to pie to potato skins, we've got tons of tips and tricks on how to use up all of the delicious food you make this holiday season, plus lots of good planning tips to cut down on food waste in general. Happy (waste-free) Holidays!
Americans waste a lot of food - every year, we throw away roughly 40 percent of our food supply! Here we give you some tips and recipes on how you can be part of the solution by making the most of your Thanksgiving bounty - both before and after the meal!
Don't be sad that summer produce is almost gone - who needs tomatoes and peppers when you have the delicious bounty of fall (think: sunchokes, pears, walnuts, Brussels sprouts and more)? We've put together some interesting combinations for fall fruits and vegetables to help you make the most of the colors and tastes of the season.
What is it about the chile pepper that keeps us coming back for more, despite the (sometimes unbearable) pain? Why are some pepper varieties sweet? Read on for answers and discover why the pepper is the geekiest of fruits. (Yes, fruits!)
It's back to school - is that a collective sigh of relief from parents around the nation we hear? Time to start thinking about school supplies, homework - and what to pack your kids for lunch every day. Here are some quick tips on how to make packing a school lunch a little more sustainable.
Every fall in the US, fresh shell beans make an appearance at local farmers' markets. Their texture - creamier than any canned or dried bean - and fresh, nutty flavor will change the way you think about the humble bean.
This week's Real Food gets a bad rap -- it's heavily subsidized and heavily monocropped, a whopping 88% of it is genetically engineered and most of it becomes animal feed, high fructose corn syrup or ethanol. But we've got a soft spot for sweet corn, and we bet you do, too.