How's This Chef Thing Workin' Out?

Hi Guys!


Last time we spoke was in the beginning of a beautiful spring. Like you, plans this year changed a lot for me. The direction I thought I was going turned from a straight line to that sign on Pee-Wee's Big Adventure when he's about to drive off the cliff! But, also like you, I've adapted and am determined to use this year's lessons for good.


So what have I been up to? Culinary school is finished, my hubby is blissfully in remission from cancer, and I'm experiencing some new and fun things with the food cycle. As you know, I'm fascinated with food: not just growing it or cooking it, but the nutritional aspects of it, the soil it comes from, the sanctity of the seeds, and the impact it all has on our planet. I've turned this fascination (slash obsession) into a learning experience with Turn Compost while maintaining my gig at the Dallas Arboretum representing Dallas College Cooks.


At Turn, I work with members who are passionate about recycling food scraps into precious compost, which we use at F.A.R.M. (Farmers Assisting Returning Military) in Deep Ellum. The compost is used to plant a large garden there, which benefits the Harvest Project, a fresh food initiative for our neighbors in Dallas who live in food deserts. At the Arboretum, I was tasked to create the recipes through December 2021. They are all plant-based and free of the Big 8 Allergens, making them safe and delicious for the guests. I have some other projects in the works, including some collaborations and green initiatives for the DFW Metroplex, which I can't wait to share with you!


Tell me...how have your plans shifted for the better this year?


Be well in every cell,


Lisa




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