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.
Okra is a quintessential Southern ingredient, and is part of many foodways from Creole to lowcountry cooking. It's seasonal eating at its best!
It's back to school - time to start thinking about school supplies, homework - and what to pack your kids for lunch every day.
Native to temperate regions across the world, beautiful, jewel-like currants have a long history as a food in North America.
If you haven't tried ground cherries, you're not alone. These beauties are an under-appreciated fruit with a taste you won't forget.
With a flavor slightly reminiscent of asparagus, but also nutty and pleasantly bitter, fiddleheads are a delicious!
Cabbage - quite literally, the mother of all Brassicas - is hearty, healthy and delicious, and it keeps in your fridge for weeks. What could be better?
Whether you're sprouting at home or heading to the farmers' market, sprouts are an early cure for that on-coming itch for spring green.
Have a New Year's resolution to reduce food waste? One way to help is to start composting! Here: some of our very best composting resources.
It's 2018! Will this week's Real Food bring you good luck in the new year? This much we know: lentils are totally ancient and ridiculously good for you.
Looking for a bit of luck in 2018? From greens to beans, there are lots of lucky foods. We dip into our Real Food Right Now archives to bring you the luckiest!
The Feast of the Seven Fishes is an Italian Christmas Eve celebration, during which a large seafood-based meal is eaten. Here's how to make it sustainable.
You probably reach for cooking oil for just about every meal you make. But have you wondered about the history of canola oil? Or what margarine really is?
Every year, Americans throw away 40 percent of our food supply - even more on holidays! Here: tips and recipes for using up all of those Thanksgiving leftovers!
Nothing says fall like pumpkins, but don't limit yourself to jack-o-lanterns and pumpkin spice lattes - there's way more to explore about this colorful squash.
Quince trees were once common in colonial home gardens and on farms. These days, you may have to hunt around for quince - but certainly the fruit is worth it!
This nightshade has been blamed for maladies from pimples to "melancholy." We weave a path winding through eggplant's history - and into the kitchen.