Due to the snow forecasted for this evening, tonight's Grow Well Workshop 2: "Start Your Own Seeds" has been cancelled. The workshop has been rescheduled for Wednesday, March 7, from 6:00 - 7:30pm at the Dudley Greenhouse, 11 Brook Ave, Roxbury, MA.
Please contact Community Food Coordinator Danielle Andrews for more information about the rescheduled workshop.
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TFP staff Jennie Msall works with BCRHHR members.Each Friday, a group of refugees and clinicians from the Boston Center for Refugee Health and Human Rights (BCRHHR) meet at the Boston Medical Center and walk the mile to the Dudley Greenhouse together. At the greenhouse, they are welcomed by TFP staffers Jennie Msall and Danielle Andrews, who lead them into the community bay, where they have been hard at work all winter. Soon, they sink their hands into the dirt and settle into the work of cultivating their three raised-bed gardens, in which they grow a variety of vegetables, including plants from their home countries. As they tend their crops, the refugees discuss their lives in Boston, methods for growing food in small spaces, and what they cook and eat here in Boston and in their home countries.
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Eat Well: Somali CuisineThe Food Project invites you to learn about Somali cuisine with Fadumo Kheire, who will present the second session in our “Eat Well” series of workshops. Fadumo is a community gardener with RIAC, one of nine groups working in the community bays in the Dudley Greenhouse. She will lead us in preparing two Somali dishes.
Eat Well: Connecting to gardens through culture and cooking
Cooking with Your Neighbor - Somali Cuisine
* Saturday, February 25, 12 - 1:30 p.m., RSVP REQUIRED
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GivingSomeThingAre you interested in donating real goods that The Food Project can use to run our youth development, sustainable agriculture, and community food access programs? Now you can! Check out our Wish List on GivingSomeThing.com!
GivingSomeThing is an online platform that connects nonprofit organizations directly to their donors. Through GivingSomeThing, supporters can easily donate real goods to their favorite organizations. Nonprofits create Wish Lists featuring specific items that will help them operate. Supporters can then view the Wish Lists, learn about how the goods will be used, and choose specific items to donate. Donated goods are shipped directly to the organization so they can be put to use immediately!
Please consider sending us goods that we need through our GivingSomeThing Wish List! You can view The Food Project’s Wish List at http://givingsomething.com/The-Food-Project.
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Maria Barros prepares bacalhau.Local gardener Maria Barros led friends, neighbors, and food enthusiasts in a cooking class about Cape Verdean cooking at The Food Project’s office this Saturday, January 28.
The ten participants included Cape Verdean Bostonians eager to learn about their traditional cuisine, as well as many local gardeners. As they chopped vegetables for the class, the gardeners discussed last year's cabbage crop and their excitement to plant collard greens for the spring.
Barros led participants in preparing two traditional Cape Verdean dishes called Cachupa and Bacalhau. Cachupa is a stew that contains collard greens, beans, and corn. Bacalhau is a stew containing salted cod. After preparing the two dishes, participants dined together to taste their creations.
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