The city’s healthcare system continues to expand its plant-based food options for patients.
Food for Thought
In the words of Anita Lo this holiday season, we’re reminding ourselves that “True hospitality extends to others and to yourself.”
God’s Love We Deliver’s rooftop herb garden is one of the organization’s latest tools in helping supply nourishing meals to the sick.
Bridging the boundary between food and medicine Dr. Robert Graham recently completed more than 600-hours of culinary education at the Natural Gourmet Institute.
According to the city’s Department of Education, the program fits into the city’s overall efforts to ensure students receive high-quality, healthy lunch in a sustainable way.
Four days a week, the truck travels to northern Manhattan and areas in the Bronx. At each site, people can pick up food and also receive other services.
As part of Stone Barns Center for Food and Agriculture’s Food Ed program, an increasing number of high school instructors across the country are teaching an academically rigorous food curriculum.
GrandLo’s students receive a stipend and graduate with a New York City food handler’s license, completed résumé, employer letter of recommendation and barista training certificate from Counter Culture.
We celebrate the people who are building the sort of food culture we want—one that’s diverse, accessible, sustainable and delicious.
Calling my compost bin “innovative” might seem like a stretch, but more than most “disruptive” things incessantly peddled at us the days, there’s no question it helps make this city a better place.
Local schools significantly depend on outside resources to help teach students how to make food choices that promote health, ecological sustainability and social justice.
In the midst of grim current events, these New Yorkers only make our city a better place to eat, drink and gather.
