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.
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.
Did you go a little crazy at the farmers' market this week? Is your garden producing more zucchini than you know what to do with? Or maybe your CSA box is overflowing with summertime goodies? If you're looking for seasonal inspiration on what, exactly, to do with all of that produce - look no further. We've got seasonal pairing ideas, recipes and inspiration galore!
We recently spoke with Kris Moon, Vice President at the James Beard Foundation (JBF), an organization whose mission is to "celebrate, nurture and honor America's diverse culinary heritage through programs that educate and inspire." Kris tells us more about the JBF's newly-launched Impact Programs, the Foundation's role in the good food movement and what inspires him in this work.
Bitter melon is...well...bitter. Its taste takes some getting used to, but combined with other strong flavors, like Indian spices and chiles, or fatty meats, like pork, its bitterness becomes a delicious asset. Plus, its purported health benefits many! Read on to learn all about this bitter fruit.
Edible Schoolyard NYC's programs are designed to teach kids about food and nutrition. But, as Andrew Barrett, Program Director of Edible Schoolyard NYC explains, edible education becomes much more: like empowering kids to make their own healthy choices and to become a force for positive change for our food system.
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.
Favas are a fleeting spring vegetable - like ramps and sorrel and morels -that show up at the market and quickly disappear. Enjoyed in cuisines worldwide, favas are much lauded subjects of folklore and even show up in one of the most notorious lines in American cinema. Mull over more fascinating fava facts and pro tips in this week's Real Food Right Now!
Is there anything better than a delightfully crunchy radish? Even better: every part of the radish is edible, from the root to the leaves to the seed pods. Read on for all you ever wanted to know about this incredibly delicious vegetable.
Spring is finally here, and we're so excited to hit the farmers' market to pick up some seasonal food to cook! Looking for inspiration on how to pair the best of what spring has to offer (think: radishes, favas, asparagus, morels)? Look no further than this handy guide to fun spring food pairings!
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.