What better way to spend spring break than conducting on-the-ground research to build food systems that support the health and wellbeing of people and planet? That’s exactly what Conscious Kitchen did with our Organic Farm to School Mapping Project and a passionate cohort of six local college and university students this spring. This cohort came …
When you want to make change, it can be hard to know where to begin. In the complex world of increasing organic and local procurement for school meals, being able to draw upon inspiration and guidance from leaders, peers, and experts is critical. With this in mind, Conscious Kitchen organized the Central Coast Organic School …
“Good healthy food is good for the earth and the people, it’s what makes you thrive.” Paul Kolling has been practicing this through organic farming for the past four decades. We recently interviewed Paul, the owner of Nana Mae’s Organics, to learn more about his journey and experiences along the way. Paul grew up in …
Rows of organic lettuce and potatoes stretched as far as the eye could see at Pinnacle Farms, our classroom for the day. Our Conscious Kitchen team was busy learning about experimental mulching techniques, water conservation, how hedgerows support native pollinators, and increasing organic soil matter through regenerative farming practices when a van pulled up to …
As Conscious Kitchen continues to honor, highlight and interview farmers, we chatted with Javier Zamora and learned about his incredible journey to owning a successful organic farm. In 2012, Javier started JSM Organics with little more than an acre and a half of land and a mobile home. Now, 10 years later, he drives through the 200 acres of …
Meet Earl Herrick of Earl’s Organic Produce We spoke to Earl Herrick, owner of Earl’s Organic Produce, about his experience in the organic industry for over 30 years. He’s had quite the journey from selling produce out of the back of his truck near Golden Gate Park, to becoming the leading regional distributor of organic produce …
Coffee is an essential part of many people’s daily routines, but it doesn’t always have the most positive environmental impact. 9.5 billion kg of coffee is produced each year, and that number is increasing. Growing and harvesting conventional coffee consumes large amounts of energy, water, and land, causing a loss of biodiversity. Transporting beans produces carbon …
How Produce Pals were born A few years ago on a Sunday afternoon our Executive Director, Judi Shils, returned from her local farmer’s market with produce to make a bountiful seasonal salad. As she was chopping veggies, she was struck. Her slice of cucumber looked like a face! Judi decided to make a little person …
Sandwiches are popular for good reason! Delicious ingredients from bread and cheese to meat and vegetables add variety. Sandwiches are certainly one of our students’ favorite Conscious Kitchen school lunches — easy to hold in hands of any size and packed with color, flavor and texture. The question is: are they good for our bodies and …
Conventional or Organic: Which Sandwich Would You Choose? Read More »
When the season provides a plentiful bounty of beautiful strawberries, make jam! The recipe for this sweet fruit spread and Organic Soft French Loaf were shared for the Conscious Kitchen Cookbook by one of the world’s top chefs, Three-Star Michelin Chef, Dominique Crenn. Enjoy! If you make these recipes, tag us in your photos @consciouskitchn. Organic Strawberry …
Recipe Spotlight: Strawberry Jam with Homemade Bread Read More »
