Chef and Nutritionist Stephanie Eyocko prepares a butternut squash and sweet potato soup, and her own take on a hot toddy using rosemary and lemongrass, for seniors living at Greenleaf. All the ingredients were sourced locally.
SW Community Gardens has launched a pilot community-supported agriculture program that pays Southwest DC youth to plant, harvest, and deliver produce to a small group of households living in the senior building in Greenleaf Apartments in SWDC. Accompanying cooking demonstrations from local chefs and/or nutritionists teach residents and the larger community how to prepare the harvested garden produce in a way that’s both tasty and healthy. Financial support from the Thelma D. Jones Breast Cancer Fund allowed these cooking demonstrations to happen.
