Our Work | Food & Nutrition | Stories | Tilth Alliance
Advocacy | Our Work | Tilth Alliance
When Maggie and I first sat down to co-plan the menu for June’s Community Kitchens dinner, there was no lack of inspiration. From the chefs who had cooked in the months prior, to the Pride-themed “Taste the Rainbow” dinner from June 2022, to using glorious, locally-sourced seasonal ingredients. In thinking about the menu, we wanted to find a way to center food waste reduction, while celebrating the efforts of Ojaswe’s regenerative farm partners. We wanted to find a way toRead More| Tilth Alliance
People have been fermenting food for as long as they have been domesticating plants and animals, with records showing early examples in 7,000 BCE. Its primary use was to extend the shelf life of foods, ensuring stock in the harsh winter months. These days, many people turn to foods like kimchi, sauerkraut and kombucha for their probiotic properties. Some people eat it as part of their culture and tradition. And for some, it’s about family. In April, we invited friendsRead More| Tilth Alliance