The Nashville Food Project’s Blog

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A Community Centered on Service
A Community Centered on Service
National Agriculture Day at The Nashville Food Project
National Agriculture Day at The Nashville Food Project
At the Table, Episode 2
At the Table, Episode 2
Featured Recipe from Produce Rx: Butternut Squash with Black Beans
Featured Recipe from Produce Rx: Butternut Squash with Black Beans
Planting the Future: Building a Community Orchard at Mill Ridge
Planting the Future: Building a Community Orchard at Mill Ridge
Elevating Voices: Barb Hoffmann & Mary Dionne
Elevating Voices: Barb Hoffmann & Mary Dionne

Together, their rhythm has been simple and steady. One experimenting. One anchoring. Both caring deeply about the meals that leave the kitchen.

Access. Dignity. Infrastructure.
Access. Dignity. Infrastructure.
Access Matters
Access Matters

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.

Elevating Voices: Bridget Bryant
Elevating Voices: Bridget Bryant

Through farming, she has been able to grow and share produce in ways that connect her more deeply to community. Food has opened doors. It has introduced her to people she might never have met otherwise. It has created opportunities to teach others about the importance of caring for the Earth with intention and respect.

Elevating Voices: Bianca Morton
Elevating Voices: Bianca Morton

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.

At The Table, Episode 1
At The Table, Episode 1
Food & Faith Conference: Building a More Connected Hunger Response
Food & Faith Conference: Building a More Connected Hunger Response
Grow With Us: Community Garden Beds Now Available
Grow With Us: Community Garden Beds Now Available
Planting for the Future
Planting for the Future

Community orchards are long-term investments. They ask us to think beyond a single growing season and consider what sustained nourishment can look like over time. Once established, this orchard will provide fresh fruit for community partners and neighbors, while also serving as a shared space for learning, connection, and stewardship.

First Taste: An Introduction to The Nashville Food Project
First Taste: An Introduction to The Nashville Food Project
Simmer x The Pepper Pott
Simmer x The Pepper Pott
Love in Action: A Community Open House at The Nashville Food Project
Love in Action: A Community Open House at The Nashville Food Project
Building a Caring Community
Building a Caring Community
Winter Storm Fern Resources
Winter Storm Fern Resources
Anatomy of a Meal
Anatomy of a Meal
Steady Care on the Ground: Community Mapping in North Nashville
Steady Care on the Ground: Community Mapping in North Nashville
Beginning the Year Together
Beginning the Year Together
Building Inspired Community
Building Inspired Community
MJ (2).jpg
Hands in the soil, heart in the community
December's Seasonal Bounty: A Feast for the Senses
December's Seasonal Bounty: A Feast for the Senses
Holiday Helpings: when action nourishes community
Holiday Helpings: when action nourishes community
Growing Together Farmer's Market: New Generations Award recipient
Growing Together Farmer's Market: New Generations Award recipient
There is enough when we work together
There is enough when we work together
Building a Healthier North Nashville, Together
Building a Healthier North Nashville, Together
Looking Back at Nourish 2025
Looking Back at Nourish 2025

Nourish 2025 was a powerful celebration of food, community, and connection. From a beautifully collaborative meal prepared by top chefs to stories that highlighted the heart of our mission, the evening brought people together around a shared table and a shared purpose—to nourish Nashville.

Stephen Moseley Stephen Moseley

Cucumber Chickpea Tomato Salad

This refreshing summer salad is easy to make and full of flavor.

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Serves 40

20 cups diced cucumbers 5 cups chickpeas (garbanzo beans) drained/rinsed 2.5 cups diced tomatoes 2.5 cups diced carrots

Dressing:
3/8 cup olive oil
1/2 cup apple cider vinegar
1/4 cup chopped fresh dill
1/2 Tbl salt
1 Tbls pepper

Mix all ingredients, then pour dressing over. Stir until well combined. Serve cold.

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Stephen Moseley Stephen Moseley

Tomato and Watermelon Salad with Feta Cheese

If you don’t eat all the watermelon straight from the rind, mix it in with tomatoes and feta for a light and satisfying summer salad.

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Serves 50

Red wine vinaigrette: Red wine vinegar, 1 cup Salt, 1 tbl Black pepper, 1 tsp Olive oil, 2 cups

Whisk vinegar, salt, and pepper in a medium bowl to blend. Gradually whisk in the olive oil. Set aside.

Salad: Cucumber 12 cups (peeled) Red onion 2 cups (paper thin slices) Heirloom tomato 12 cups (bite-size chunks) Watermelon 12 cups (seeded, bite-size chunks) Feta cheese 3 cups Fresh basil 4 cups (thinly sliced)

Cut cucumber in half length wise. Scrape out seeds (using spoon). Cut cucumber halves into half-moon slices. Toss sliced cucumber, onion, tomatoes, watermelon, feta cheese, and basil in a large bowl. Add enough vinaigrette to coat vegetables. Serve immediately.

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