As Communications Director, Megan Saynisch serves as the editor of Ecocentric, GRACE's blog, and oversees the foundation's other external messaging. She also works with journalists and bloggers to get stories about sustainability into the news. Before joining GRACE, Megan was a non-profit communications and operations consultant and freelance writer. She has worked for the New York Academy of Medicine, the New York City Department of Health and Public Hygiene and has consulted for numerous foundations and non-profits. She has a Grand Diploma in Culinary Arts from the French Culinary Institute (now the International Culinary Center), and BA in Anthropology from Rutgers with a focus on sustainable agriculture and culinary anthropology. An avid community gardener, composter and cook, Megan lives in Brooklyn with her husband and two young children, who all eat a lot of kale.
Tofu: love it or hate it, you have to admit that it's a pretty interesting food - its inherent blandness making it the perfect canvas for lots of bold flavors. Made from just soy milk and a coagulant, the result can be creamy, firm or anywhere in between. Tofu's culinary uses are just as varied, from savory to sweet. Want to make your own? We've got you covered!
Soy milk's popularity has waned in recent years with the rise of other alternatives to cow's milk and soy's increasingly negative image. But what are the environmental and health impacts of soy milk? And how is it made? Spoiler: it's super easy to make at home - and we've got the recipe (and video) to prove it. Read on for everything you've ever wanted to know about soy milk.
Looking for a bit of luck in 2016? From greens to beans, there are lots of foods that are said to bring good fortune (and even wealth) to the eater. We dip into our Real Food Right Now and How to Cook It archives to bring you the luckiest and most delicious food to eat in the year to come. Happy New Year!
Americans waste a lot of food - every year, we throw away roughly 40 percent of our food supply! Here we give you some tips on how you can be part of the solution by making the most of your Thanksgiving bounty - both before and after the meal!
With late fall in mind, and an eye towards the food-centric holidays ahead, we've put together some of our favorite seasonal Real Food posts - so you can impress your family and friends with foodie trivia and delicious fall-inspired dishes this holiday season. Happy eating!
Nothing says autumn like pumpkins, but if your experience is limited to Jack-O-Lanterns and lattes, you're missing out on a whole world of squashy goodness. Read all about it!
Don't be sad that summer produce is gone - who needs tomatoes and peppers when you have the delicious bounty of fall? We've put together some fun combinations for fall fruits and vegetables to help you make the most of the colors and tastes of the season.
Bovine spongiform encephalopathy - aka "mad cow disease" - created a media frenzy back in the 1990s, when the UK experienced an outbreak of both the bovine and the human form of the disease. So what ever happened to mad cow disease?
Coffee is the world's second most traded commodity after oil, and more than two billion cups of the caffeinated beverage are drunk around the world every day. But how did the fruit of a desert shrub become one of the most popular (and for some of us, necessary) beverages on the planet? And what are the environmental implications of our global addiction?
Come with us on the (virtual) Road to Farm Aid as we celebrate Farm Aid's 30th anniversary concert in Chicago by profiling the amazing musicians involved! This week we're profiling musical legend Neil Young, one of the founding members of Farm Aid.
Come with us on the (virtual) Road to Farm Aid as we celebrate Farm Aid's 30th anniversary concert in Chicago by profiling the amazing musicians involved! This week we learn more John Mellencamp, one of the founding members of Farm Aid, Rock n' Roll Hall of Fame inductee and 13-time Grammy Award nominee.
These little nutritional powerhouses have a fascinating history, and are firmly entrenched in the culinary (and artistic) cultures of many countries. But should you keep eating them, given the ample amounts of bad press they've received lately (as water guzzlers, and worse)? Only you can decide - so read on for more information!
Late summer is the heart of harvest, when peak summer produce is at its most prolific - maybe too prolific! Certain classic combinations have come to epitomize summer, but there are other, lesser-known pairings that will pull you out of the summertime rut. Here are some ideas to get your creative juices flowing in the kitchen!
It's back to school - is that a collective sigh of relief from parents around the nation we hear? Time to start thinking about school supplies, homework - and what to pack your kids for lunch every day. Here are some quick tips on how to make packing a school lunch a little more sustainable.
Native to temperate regions across the world, beautiful, jewel-like currants have a long history as a food in North America. Super high in Vitamin C, the little fruits' sweet-tart flavor make great jams and jellies, and delicious additions to baked goods. Read on to learn more about this interesting summer fruit!
The latest hot trend in gluten-free baked goods may be coffee flour, a product that is poised for commercial roll-out sometime this year, and that may help relieve some of the food waste and water pollution associated with coffee production. Made from coffee cherry pulp, coffee flour is high in nutrients and fiber. But some coffee farmers aren't so sure about its usefulness.