Maggie Tauranac is the Program Associate at GRACE Communications Foundation where she works with other staff on outreach strategies, content creation, newsletters and food systems research, as well as provides administrative and project support. Maggie has an MA in Food Studies from New York University where she conducted an analysis on agricultural antibiotic overuse and strategies for reduction. With a particular interest in ethics in the food system, her focus is predominantly on policy/advocacy issues surrounding food justice and sustainability. Prior to joining GRACE, Maggie worked in several capacities for the Nutrition, Food Studies, and Public Health Department at NYU, including as a research assistant to food policy analysts and as an adjunct professor and teaching assistant. Maggie is lovingly engrossed with her CSA, and is really into composting. In her spare time, she likes bouldering, jumping into lakes and putting things in color order.
Pig roasts, clambakes and animal shares all encompass the pleasure of preparation and consumption that celebrate sustainability and togetherness.
There's one popular ingredient that's beginning to separate the wheat from the chaff in the locavore's diet: locally sourced and milled grains.
Turkey's presence at the first Thanksgiving is hotly contested. We ask: would a Thanksgiving be any less familial, colorful and inclusive without a turkey at its center?
We visited Garden of Eve's annual Garlic Festival and chatted with Eve about maintaining a 65-acre biodiverse farm and delivering a CSA to a large urban center.
Food issues extend far beyond the plate. We list six ways food is tied to national politics.
You may never have heard of chayote (or mirliton, in the South), but peek around your local market this fall - this versatile squash is a winner.
"Less meat, better meat" describes our strategy for reducing meat consumption. But since we don't suggest that people necessarily give up meat entirely, what do we mean?
Meet Madi Holtzman, director of the US branch of Toast Ale, which repurposes day-old bread into beer. Read more about Madi and Toast Ale's solution to surplus.
Procuring local food in the public school system would benefit farmers, our economy and our children. Here are five ways schools can source locally.
Gooseberries have been granted a raw deal: from banishment by US law in the early twentieth century to serving as slang for a third wheel. We say it's time that changes!
New York City now has the largest organics collection in the nation and is determined to deliver no waste to landfills by 2030. Meet the person who's overseeing the roll out of composting and food waste solutions aimed at achieving that goal.