The Nashville Food Project’s Blog
Together, their rhythm has been simple and steady. One experimenting. One anchoring. Both caring deeply about the meals that leave the kitchen.
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.
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.
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.
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.
At the Andrew Jackson Clubhouse of the Boys & Girls Clubs of Middle Tennessee, kids are spending the summer learning, growing—and thanks to The Nashville Food Project’s made-from-scratch meals—staying nourished, too.
Through the Sweet Peas Summer Eats for Kids program, sponsored by Jackson®, hundreds of healthy meals are delivered each week to support youth during a time when access to regular food can drop off.
This partnership is part of The Nashville Food Project’s Community Meals program, which brings nutritious food directly to organizations already creating safe, supportive spaces for young people.
Now in its sixth year, the collaboration with Jackson is helping serve over 100,000 meals this summer—fueling not just plates, but potential across the city.
Two volunteers from The Nashville Food Project received honors at the 2025 Mary Catherine Strobel Volunteer Awards. Marcie Smeck Bryant won the Social Justice Impact Award, and Cheri Ferrari was a top finalist for the Charles Strobel Legacy Award. Presented by Hands On Nashville/United Way, the awards are Middle Tennessee's largest annual celebration of volunteerism.
Painting a Future Together
How do you create a community? It’s a big question with a complex answer. At The Nashville Food Project we believe it happens one meal and one relationship at a time. St. Luke’s Community House and TNFP are teaming up to paint a future filled with connection and meals for even more Nashvillians by sharing a space at St. Luke's called the Mural Room.
How do you create a community? It’s a big question with a complex answer. At The Nashville Food Project we believe it happens one meal and one relationship at a time. St. Luke’s Community House and TNFP are teaming up to paint a future filled with connection and meals for even more Nashvillians by sharing a space at St. Luke's called the Mural Room.
In May, the doors to the Mural Room were opened to the The Nashville Food Project to use as a meal prep space. Since 2004, the mural room has been used as a conference, meeting and program space which could be divided into two rooms. Its name comes from the inspiring and reflective mural showcased on its back wall featuring the old Tennessee State Penitentiary, This N’ That Thrift Store, and the community members in between. The mural was a collaboration project between St. Luke’s and the Frist Museum. An artist worked with children to complete a three part mural depicting the history of St. Luke’s and its community partners. Now, 14 years later, The Nashville Food Project is a collaborator and symbiotic partner sharing half of the namesake room.
What difference does a half of a room make? Kelli Johnson, TNFP St. Luke’s Kitchen Manager says “It’s really been a game changer in the amount we can do. We’ve doubled our number of volunteers. And we’ve hired another staff member to oversee volunteers. We’ll also be making 650 meals a day.” To give you perspective, two years ago TNFP was preparing 150 meals each day in the St. Luke’s kitchen. The bump in capacity has allowed us to take on four new sites this summer - 2 YMCA Summer Camps, an open Picnic at McGruder Family Resource Center (next to our garden), and the Margaret Maddox YMCA. Having access to the mural room has allowed us to touch each of these sites and provide healthy meals to children who may not have consistent meals now that school is out.
St. Luke’s and TNFP have a supportive relationship. TNFP is able to reside and access the St. Luke’s Kitchen for any project supporting our mission. In exchange we make sure that St. Luke’s program participants are getting nourishing food in their preschool and senior mobile meal programs. The impact is easy to see.
“When you walk through the preschool at lunchtime, you won’t see microwaved corn dogs, syrupy canned peaches or honey buns anymore. You will see homemade turkey pot pie with fresh fruit salad and a homemade oatmeal cookie. It’s amazing to see what kids can do when they are nourished – mind, body and soul!
”
We are so grateful and excited to be a part of the Nations community and for our second home at St. Luke’s Community House. Every year we both support each other to ensure the health and vitality of the neighborhoods that we serve. What’s the next step? Another mural in the mural room with our ever continuing story of sharing nourishing food and building community relationships.
For more information about St. Luke’s Community House visit their website at www.stlch.org. To volunteer at the TNFP’s St. Luke’s Kitchen sign up here.