Illuminate Food

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Works to connect consumers with small-scale, local farms by delivering seasonal produce as well as milk, eggs, cheese and fresh bread paired with a customized recipe.

04/29/2024

This weekend I wrote about one of the world’s favorite beverages ☕️☕️

✨ Read the 3 Facts at the Link in Bio

Shout out to for being our favorite beans to buy 💖

If there is one thing I can credit to help me write this newsletter every week on Sunday mornings, it’s probably coffee.

For many of us, our lives are consciously or subconsciously run by coffee.

My mom, for example, has a mug that says “Don’t Speak to Me Until I Finish This Cup” and she means it. That first cup is her time to wake up and feel like herself

04/25/2024

If you aren’t eating bread this week these phyllo dough recipes will be waiting for you. ✨

The word “phyllo” in Greek means leaf, so the name is perfect for a type of dough that has been stretched and pulled gently into sheets so thin they’re almost like tissue.

When it comes to what to make with phyllo dough, the sky is your limit. I found an article from the Washington Post from 1989 with this quote from San Francisco chef Marti Sousanis who wrote “The Art of Filo Cookbook”

“It’s just like playing with clay. You can make of it what you will. Once you start playing with it you will see how easy it is to work with and you’ll create your own fancy shapes,”

This week I wrote about the Apple Tartlets I made and the Leek, Artichoke and White Bean “Pot Pie”

Recipes and essay found at link in bio ✨

Gems of the week include new crop, , and book club

04/08/2024

🇵🇸 Wrote an essay this weekend about the deaths of the World Central Kitchen workers as part of the continued struggle for Palestinians to have food security.

💧Among the horrific acts that are happening in Gaza, a slow starvation can be subtle, but ultimately more powerful than weapons. Projections indicate that by July, half of its population will face an entirely avoidable famine — one that has no natural causes and that has accelerated faster than anything else seen this century

💧For a history of Israeli involvement in preventing self sufficiency in food production, see the resources referenced in the post.

📷 Palestinian farmer cries as she hugs one of her olive trees in the West Bank village of Salem, on November 27, 2005. (Jaafar Ashtiyeh / AFP via Getty Images)

03/26/2024

My weekend newsletter was all about our launch at !

Now that we are on the menu, the challenge is getting people to not only try it but to keep ordering it. This part of the process is consumer behavior and though we are doing everything we can with sampling campaigns and social media, consumer behavior can be hard to change.

So, if you live near a Just Salad, go check out the BBQ Shroom Bowl over the next two months and let me know what you think. 🍄

Newsletter link in bio ✨

03/17/2024

Love to hear from peers who run their own businesses especially in the food and ag space.

I met of in Rockaway and couldn’t believe how beautiful her growing kit was and how easy it seems to use.

I asked Tori some questions in this weekend’s newsletter about growing mushrooms and what we can all learn bringing the ritual of growing food to our everyday lives.

📷

03/12/2024

This weekend I wrote my newsletter about Scope 3 emissions.

If you haven’t heard of Scope 3 and you are interested in how we fight climate change, give it a read. If you have heard of Scope 3 and want to better understand it and a recent SEC ruling, give it a read.

Yes, this a random picture of a washing machine but it makes sense if you read the piece.

My gems of the week included:
✨ Seeing
✨ now carries
✨ Plant Magic newsletter
✨ Finished my course
✨ A friend’s go fund me to help a family escape Gaza

🍊 Also a cute Fennel Orange recipe in there ✨✨

03/10/2024

Happy Anniversary to the ♥️ of my life Theo Prince

Celebrating our love on this Pieces Supermoon as we plant seeds for our future growth together in our new home.

You are my stud, angel, inspiration and support everyday. 👼

See you at the alter in June 💕💕💕💕💕💕

03/05/2024

This week’s newsletter was a bit all over the place but I named the disassociation so many of us are experiencing seeing the suffering in Gaza and carrying on in our “normal” lives.

I also wrote about the US/Mexico border and our history of using migrant labor to harvest commercial crops and the dwindling number of laborers available as the border effectively closes.

I also included my 5 gems of the week including the movie The Taste of Things, 21 day meditation challenge I did led by , memoir Burn the Place I read in a week, the podcast I recorded with and my new logo design by

My newsletter also has the Beans and Greens recipe ✨

02/21/2024

Years ago I was introduced to Lesley Sykes, the founder of one of my favorite small businesses, . As I’ve learned to appreciate and love beans as part of their Bean People Membership I wanted to take some time to get to know more about her and what it’s like founding and running her “dream business” as she calls it.

Lesley worked in fresh produce and supply chains for over a decade. Her upbringing on the US-Mexican border gave her a deep appreciation for beans early on. Lesley studied nutrition in college and food sustainability in graduate school and is a passionate home cook. So when the opportunity arose to build a bean brand - the perfect food from a nutritional, culinary, and planetary perspective - she took it 😊

Our Q&A at the link in bio ✨🫘

02/20/2024

Hi it’s me 😊✨

Feeling energized after recording a podcast episode today and talking with people who wanted to get into the weeds on food systems, climate change, my former farm box business and what I’m writing about these days.

Grateful to be here ✨

I live with my partner Theo and our dog Ollie at the beach - how lucky are we?

02/15/2024

Tried something new 🩵 🌷✨

I love seeing all the stunning cakes on social media but I don’t love baking and sugar so wanted to try out a savory cake.

I was inspired looking at photos of Swedish Savory Cakes known as SMÖRGÅSTÅRTA with smoked fish salad. ✧･ﾟ: *✧･ﾟ:* 　　 *:･ﾟ✧*:･ﾟ✧

🎂 This cake is made with enchilada beans as my filling and a cream cheese “frosting” with beet juice crème fraiche.

Topped with watermelon radish, tomato hearts and more beet powder.

I have nothing against sugar but I love playing with beans and produce 🥰✨

02/13/2024

This week’s newsletter dedicated to my dad ♥️

When I began my journey of trying to better understand the food system and opened my eyes to the complexities and horrors of how food gets to our plates, he was right there with me.. literally.

My gems of the week include meeting , the founder of , Gochujang Noodles and visiting

My dad wanted to make mushroom soup so I put together a sheet pan recipe for him 🍄

Address

Rockaway Beach, NY
11693

Opening Hours

10am - 4pm

Website

http://www.illuminate-food.com/

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