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Shared Roots
Shared Roots
Staff Spotlight: Julia
Staff Spotlight: Julia
Meet the Drivers of Change Joining Our Development Team This Summer
Meet the Drivers of Change Joining Our Development Team This Summer
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National Food Waste Prevention Week 2026
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National Agriculture Day at The Nashville Food Project
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Access Matters
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At The Nashville Food Project, we are building the infrastructure that makes nourishment predictable and dignified. This is proactive work. It happens in kitchens designed to recover surplus and prepare consistent meals. It happens in gardens where neighbors grow food that reflects their cultures and preferences. It happens in partnerships that align farmers, clinics, agencies, and volunteers toward shared outcomes.

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Elevating Voices: Bianca Morton
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Food, for Bianca, has always been a connector. A way to show care. A way to build community. A way to express love when words fall short. Her life has been shaped by faith, purpose, and a deep belief that what we make with our hands can change what happens in the world.

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December's Seasonal Bounty: A Feast for the Senses
December's Seasonal Bounty: A Feast for the Senses
Stephen Moseley Stephen Moseley

Broccoli Salad

A delicious and refreshing way to incorporate lots of broccoli into your meal! Served cold, this salad has been a huge hit on our trucks.

brocc-salad2.jpg

Serves 25

1 pound bacon, cooked and crumbled 4 heads fresh broccoli florets, cut into small bite size pieces (need about 12 cups) 2 cups dried cranberries (or raisins) 2 cups sunflower seeds 1 red onion, diced 1 cup pecans (or almonds)

Mix the above ingredients in a large bowl. Prepare dressing and pour over salad. Toss well to coat. Cover and refrigerate until chilled.

Dressing: 1/2 cup white sugar 2 cups mayonnaise 1/2 cup cider vinegar 1 tsp each salt and pepper

Whisk above ingredients together and mix well.

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