The Nashville Food Project’s Blog

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Elevating Voices: Mandy
Elevating Voices: Mandy
National Food Waste Prevention Week 2026
National Food Waste Prevention Week 2026
Elevating Voices: Brennan
Elevating Voices: Brennan
There is a place for you in this work
There is a place for you in this work
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
Grow With Us: Community Garden Beds Now Available
Grow With Us: Community Garden Beds Now Available
Steady Care
Steady Care
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.

Fueling Potential: How Summer Meals Support Youth at the Boys & Girls Club
Fueling Potential: How Summer Meals Support Youth at the Boys & Girls Club

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.

TNFP Volunteers Honored at Hands On Nashville Strobel Volunteer Awards
TNFP Volunteers Honored at Hands On Nashville Strobel Volunteer Awards

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.

Stephen Moseley Stephen Moseley

Pesto Pasta with Chicken and Artichoke Hearts

We use fresh basil from our gardens in this Mediterranean dish that’s always a crowd pleaser.

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Serves 50

Pesto: 6 cups fresh basil leaves, packed, plus extra for garnish 1 ½ cups grated Parmesan 1 cup pine nuts or walnuts 9 medium garlic cloves, minced 1 ½ cups olive oil 

20 lbs. boneless skinless chicken breast tenders ½ cup olive oil 4 lbs. penne pasta 30 cups artichoke hearts (2 #10 cans), drained, rinsed, and finely diced Salt and pepper to taste

Place basil, parmesan, nuts, and garlic in food processor and pulse, adding olive oil in a thin stream, until desired consistency. Working in batches, saute chicken breast tenders in olive oil until golden brown and cooked through. Keep chicken warm covered in a 200-degree preheated oven.

Prepare pasta according to package directions.

Toss artichoke hearts, chicken, pesto, and pasta together, season with salt and pepper, and serve. Garnish with fresh basil.

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