Earlier this year, a kind and generous member of our community reached out to us with an unexpected, creative idea. Joe Hodgson had learned about the work we are doing to cultivate community and alleviate hunger in Nashville and wanted to get involved.
The Nashville Food Project’s work to grow, cook, and share is supported by a list of food donating partners, many of them local farmers and growers. On the blog today we want to introduce some of our farmer friends and tell you more about our partnership with each…
…we’ve had enough to make enchilada sauce and marinara.
We’ve dehydrated tomatoes…
…and roasted them before sealing them up for later.
Yesterday, we added enchilada sauce to quinoa, red beans and beef from Chipotle and stuffed it into green peppers. Anna shows how it’s done.
Then we topped the peppers with cheese and slid them into the oven to warm.
The SNAP Challenge gives participants a view of what life can be like for millions of low-income Americans living on the average daily food stamp benefit of about $4 per person per day…
Meals Manager Anne Sale helps Treanor Granbery unload 345 pounds of cabbage donated from the Granbery farm. Meals Coordinator Makisha White is excited to include this beautiful green and purple cabbage in our meals this week. A huge thank you to the Granbery family for their generosity!
We are thrilled to partner with Delvin Farms this growing season. Every Monday morning TNFP staff and volunteers will travel to this beautiful organic farm in College Grove to harvest vegetables from their fields. We will use this food in our meals to help feed some of Nashville's most vulnerable residents. With a crew of six workers last week, we harvested 135 lbs of squash & zucchini, 30 lbs of kale, 25 lbs of onions and 10 lbs of strawberries. We are so grateful to the Delvin family for their generosity of sharing this beautiful produce. If you would like to join us on the farm, contact Darrius Hall at email@example.com.
We want to extend our sincerest appreciation for the students at Goodlettsville Middle School who designed and implemented a concessions business to raise money for local causes. We are the humbled and grateful recipient of a generous donation from these young social entrepreneurs. They not only came to present their donation, but happily jumped into several garden projects - on the coldest day of spring! Huge thanks to these students! You are an inspiration!
This year's lettuce harvest has allowed us to include beautiful salads on over 2,000 meals thus far. This photo is one of the beautiful salads we've made that included TNFP lettuce, strawberries from Nashville Grown and hard boiled eggs from Foggy Hollow. Thanks to all the hundreds of volunteers that planted, tended, harvested, washed, chopped and made these tasty dishes to help us nourish our community.
This Cub Scout troop sent along something special with their donation.
Doesn't that look delicious?!
Looking for local responsibly-raisedmeat? Check out this farmer.
What a unique way to learn about fruits and vegetables!
We are so excited to have this new walk-in freezer installed behind our office! Just in time for freezing the abundance of summer crops that come our way. A huge thank you to Judy Wright and Christ Church Cathedral for making it happen!
We've discovered a delicious way to prepare both almond and lemon cookies from a yellow cake mix. Thank you Anne Byrn AKA "The Cake Mix Doctor" for sharing your excess cake mixes with us!
This guy! Continued thanks to John Patrick of Foggy Hollow Farm who dropped off 30 dozen certified organic eggs for us to use in our meals. John is building a sustainable poultry network in our community and his enthusiasm for chickens is contagious! You can purchase his eggs, meat and chickens. Learn more at foggyhollowfarm.net
Several weeks ago, The Nashville Food Project got a call from an event coordinator at Opryland Gaylord asking whether we could receive a large donation of fresh meat (never been frozen) at the conclusion of the American Meat Convention. We were told the take would be something like a thousand pounds. Over the course of a few days, we got a plan in place to recover so much meat: organized volunteers, rented freezer space, counted vehicles, and purchased wax-lined boxes to be palletized. In a caravan of trucks and station wagons, our people arrived at the convention center last Monday evening, ready to pack up thousands of pounds of meat for inclusion in our meals.
As the conference was winding down, company reps began packing up, leaving all of their meat products on display for our team to pick up. In food project aprons, we went from booth to booth, boxing up pork, chicken, beef, turkey, lamb and veal, as well as some other exotic meats, like boar, buffalo, duck and goose. These were products that would have otherwise gone into the dumpster at the end of the night. Did you all know 40% of all food in our country gets wasted? And one person in every five people in Tennessee doesn’t have enough healthy food to eat? The wasteful nature of our economy is one of our most egregious sins, especially when we remember we are talking about actual life wasted—each animal's life an important part of God's inexhaustibly beautiful creation.
The Nashville Food Project boxed up 5,100 pounds of high-quality meat that night! Based on current outputs, this should be enough meat to get us through 10 months of meals shared with people in need. I am proud of the new challenges The Nashville Food Project is able to meet, thanks to the TREMENDOUS support from our ever-widening circle of friends. If you want to get involved in this joyful, life-giving, sometimes-messy work, email us, and we will find a place for you!