Written by James Moy, Grant Writing and Development Intern What is Cultural Appropriation? Cultural appropriation is the adoption or assimilation of a culture’s characteristics, such as artistic forms, themes, or practices, in a way that does not recognize or respect the initial context or history of the people from which 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 person. Urban agriculture is about taking pieces of traditional farming 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 dish sauerkraut has surprising origins in China, a place rather 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 wonderful way to reduce waste. Bananas are a key example 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 varieties. Beets prefer cool temperatures and usually thrive when planted 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 around the world. Thus, many cultures feature heavy use of 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 in my garden and tossed it in a salad. From Read more…
Written by Wendy Silveira One of the great joys of gardening is harvesting the crop. Lemons are no exception. And while home-made lemonade is lovely, my Lemon Madeira Loaf is a marvelous showcase for fresh lemons off the tree. Using both lemon juice and the zest of the lemon, this Read more…
Written by Chisa Nagai, Grant & Development To celebrate the start of Asian American and Pacific Islander Heritage Month, here are a few simple Japanese recipes that you can make using summer vegetables! Japanese Grilled Eggplant (Yaki nasu) Yaki nasu is a very easy-to-prepare dish that features Japanese eggplants. Served Read more…
Written by Gabby Meerwarth, Volunteer Manager As the effects of climate change become increasingly present in everyday life, and food insecurity deepens, every activity you engage in and chore you perform are opportunities to produce less waste. This is an especially important truth when it comes to what happens in Read more…