Every Tuesday, the kitchen of the Nashville Food Project buzzes with activity. Sweet potatoes are sliced to roast, cabbage is shredded, and day-old bread is cubed for bread pudding. Trays of scones studded with cranberries and almonds emerge from the oven. Radishes and lettuce are
pulled from the ground in the backyard garden. All by volunteers. Gleaned, garden-grown, discounted and donated: It’s a beautiful orchestration of fruits and vegetables that forms the foundation of nutritious meals. Once prepared, dishes are packaged and loaded into the NFP’s catering trucks, destined for delivery to neighborhoods in need.
“We rely on our partners from all over the community,” says executive director Tallu Quinn. “With what we grow in our gardens, what we glean from the Nashville Farmers’ Market, and what the farmers so generously give to us, we have abundant fresh produce to incorporate into every meal.”
In fulfilling its mission to provide healthy foods to the homeless and working poor, the Nashville Food Project brings together the resources of the community, with joy.
—By Nancy Vienneau, a food writer in Nashville, Tenn. Recipes courtesy of the Nashville Food Project.