Written by Jessica Bell, Volunteer Contributor for Each Green Corner The need for sustainability has been prominent over the past few decades. From Miriam Heath Katz’s article on waste in the food supply chain to how we travel as a Read more…
Written By Alyssa Fundal, Education & Curriculum Development Intern Plastic has become so common in our everyday lives that when you go grocery shopping, you normally don’t think about the plastic packaging that lines the store’s aisles. It’s no wonder Read more…
Written by Miriam Heath Katz, Education and Curriculum Intern When talking about urban agriculture, people might think of raising backyard chickens, raised growing beds, or even indoor vertical farms. The beauty is that it can look different from person to Read more…
Written by Trista Barrantes, Education & Curriculum Intern There are unique cuisines in every single country with foods seemingly inextricably tied to certain places. But history is rarely linear and some food recipes can hail from very unexpected places. The Read more…
Written by Hanna Barlow, Education and Curriculum Intern Each Green Corner is always focusing on ways to reduce waste. While reducing consumption is the best way to minimize personal waste, finding new uses for items we already have is another Read more…
Written by Maddy Hatch, Education & Curriculum Development Intern What are beets? Beetroots or beets are a common root vegetable packed with nutrients. Beets are often distinguished by their red/purple hue, though they also come in pink, yellow, and white Read more…
Written by Sidratul Muntaha, Grant Writing and Development Intern Sustainability, gardening, and food security are the forefront of EGC’s mission, and thanks to Lyngso’s recent in-kind donation, we can continue to cultivate such an environment. Lyngso promotes both sustainability and Read more…
Written by Connor Daugherty, Operations Intern Few people immediately think of cabbage when they hear the word “vegetable,” but 71 million tons of this leafy green (or red) vegetable is produced each year, making cabbage the 4th most grown vegetable Read more…
Written by Hanna Barlow, Education and Curriculum Intern From childhood, we are taught to never judge a book by its cover— but what about our fruits and vegetables? According to the RTS Food Waste in America in 2020 Guide, the Read more…
Written by Sara Noelani Olsen, Grant Writing & Development Intern As a self-proclaimed salad connoisseur, I am constantly looking for a quality green. From arugula to spinach, if it’s leafy (and capable of growing in my backyard), I’ve grown it Read more…