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.
This spring, staff from local garden care company, The Weeding Woman, led TNFP's garden staff in a workshop on... you guessed it... weeds! Our Production Garden Assistant, Jacob Siegler, reflects on the experience.
There may not be a more beloved dessert here at TNFP than hummingbird cake. This is one of those recipes that just keeps following us through the years, with different hand-written versions tucked away in kitchen drawers…
Truck #1, our original food delivery truck, has rolled its wheels out of the Woodmont Christian Church parking lot for the last time. Tallu reflects on all the meals Truck #1 carried down the streets of Nashville, taking some time to look back -- and to look ahead.
Just as a garden feels constantly in motion, so too is the Growing Together program itself evolving and growing. This year our program has exciting news to share -- the Growing Together farmers will be growing for a Community Supported Agriculture (CSA) program for the first time!
It is with much joy that we share the news that three TNFP volunteers were recognized during at the 2018 Mary Catherine Strobel Volunteer Awards! Read on for profiles of the two awardees, Cheri Ferrari and Media Star, and nominee Warren White.
Last month, Nashville schools announced a scale back of a program which for the past 4 years has provided free lunch to all Metro school students, regardless of income. We reached out the The Tennessee Justice Center to help us understand the changes and what is at stake.
National Volunteer Week, April 15th - April 21st, is a time to honor the volunteers that work by our side every day. This week we will celebrate each individual who has impacted our mission of bringing people together to grow, cook and share nourishing food!
Inspired by John T. Edge’s book The Potlikker Papers, our meals team has pulled together several southern-inspired menus for two classes on cooking to reduce food waste. Check out the menu and story behind our first class.
A few weeks ago, our staff spent time reading and reflecting together on the life of Fannie Lou Hamer, a legendary civil rights activist and founder of the Freedom Farm Cooperative, an effort to combat hunger, poverty, and racism in the community…
One day this past September, we were having a day like any other when we got an exciting call at The Nashville Food Project office. It was a producer from Food Network saying the network was interested in featuring us in one of their shows, and we were thrilled!
A simple ingredient - tomato, lettuce, carrots - can touch thousands of lives once it comes through the doors of TNFP. Today, we’re following the journey of one ingredient in our meals last week: big, beautiful, leafy kale.
Recent proposed changes to the Supplemental Nutrition Assistance Program (formerly known as food stamps) suggest a shake-up may be in store for one of our country’s most important safety net programs. This has a team talking about what we believe to be essential ingredients of effective food support.
Bridget grew up helping her grandfather in his garden, harvesting black eyed peas and picking flowers with her grandmother. But her community garden plot with TNFP was the first growing space that she was able to call her own, where she’s learned lessons from the garden are lessons for life!
Looking ways to get the kids in your life to try new foods? TNFP serves nutritious meals and snacks to about 370 different children each week, so we’re right there with you! We’re sharing highlights on what we’ve learned about how to (and how not to) introduce new, nutritious foods to children.
Some of our staff and volunteers have been reading Salt, Fat, Acid, Heat by Samin Nosrat. This charming, readable book has taught us even more about the basic elements of good cooking — without a recipe!
Though the days are short and the winter air is cold, TNFP garden participants are busy planning and training for the season ahead. Regular garden trainings with our Community Garden and Growing Together programs provides space for learning and knowledge-sharing.
In January 2017, we began a partnership with the YWCA, providing weekday dinners for their Weaver Domestic Violence Center. This 51-bed shelter is the largest domestic violence shelter in Tennessee, providing a safe space for women and children escaping domestic violence (men are housed at another partner facility).
Every fall, when we start to feel that first nip in the air, it signals that it’s time to close our summer gardens. It’s a time we look forward to around here, a time when we get our creative juices flowing to come with new ways to save and use what’s left in our gardens.
For the past few school years, the seventh and eighth graders at Abintra Montessori School have been filling our prep room each month. It’s a partnership that we have grown to love and one that we’re proud to hear is essential to the education of Abintra students.
We often say that food has the power to transform lives, and we see this so clearly in our Growing Together program. Growing Together is The Nashville Food Project’s agricultural micro-enterprise training program. Through it, we work to expand farming access and opportunity to a group of growers who are originally from Burma and Bhutan.
Earlier this month we sat down with one of our meal partners, Preston Taylor Ministries, to learn more about their program and how they are using The Nashville Food Project's food to support their work to education and instill students with academic perseverance.
On a typical Tuesday our South Hall kitchen is filled with a steady group of diverse and dedicated volunteers, and you can’t escape the good vibes. Today, cherry sorting is increased with the help of the background music, not to mention it led to the first common ground and opening to discuss the focus of this blog: friendship.
The Nashville Food Project has been proud to call ourselves a full circle organization in the past. We grow, cook and share food in a way where each of our programs nurture and sustain each other and our mission. However recent events have led us to wonder if we have limited ourselves in speaking this way and if actually what we are growing into is a vibrant and resilient food web…
Tennessee Gov. Bill Haslam and Tennessee Department of Environment and Conservation Commissioner Bob Martineau Thursday announced the winners of the 2017 Governor’s Environmental Stewardship Awards, and we’re proud to be among them!
On any day of the week, you can walk into the kitchen at St. Luke’s and be greeted with a smile and warm hello in the midst of all of the hustle and bustle that takes place when over 200 meals are being prepared for the day. This warm and inviting atmosphere is just one reflection of the great partnership that has been established between St. Luke’s and The Nashville Food Project.
On an unseasonably hot and sunny day in April, I stand in the aisle between two newly shaped beds of a Growing Together farmer. We’ve been spending the last two weeks attempting to till the soil, but have been successfully thwarted by erratic weather that left the earth too wet to till…