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.
Summer Stir Fry with Beef
Add some Asian flare to your dining table with this stir-fry. Feel free to throw in any veggies you have on hand!
12 lbs trimmed lean beef strips olive oil for sauteing 15 peppers, sliced (a variety of bell peppers) 15 medium sized onions, sliced 8 cups of dry rice
Stir fry Sauce: 1 cup soy sauce 4 tsp ground ginger 2 Tbl minced garlic 2 Tbl sesame oil 1 cup brown sugar 2 tsp crushed red pepper flakes
In batches, saute beef strips in small amount of olive oil. Remove beef when done and add sauce ingredients to saute pan (leave liquid from beef in pan). Stir until sugar is dissolved. Add peppers and onions. Cook until vegetables are crisp-tender (or longer if you like your veggies soft). Add reserved beef to vegetables and season with salt and pepper to taste. Prepare rice according to directions. Serve beef and vegetables over cooked rice and enjoy!
Maque Choux (pronounced "Mock Shoe")
This hard-to-pronounce side dish is essentially a dressed up corn salad. Don’t worry if you can’t spell it, just dig in!
Serves 50
18 cups fresh corn 6 cups diced red bell pepper 6 cups diced green bell pepper 6 cups cup diced tomatoes 3 cups thinly sliced onions 10 cloves of garlic diced 2- 3 pounds bacon fresh basil chiffonade salt and pepper to taste
Sauté bacon until rendered. Remove bacon pieces and add onion until soft. Add garlic and sauté a few more minutes. Add the vegetables and sauté until desired consistency. Salt and pepper to taste. Add basil and stir until well blended. Garnish with cooked bacon.
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.
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.