Sustain Supper

http://www.homelessgardenproject.org/In the soil of our urban farm and garden, people find the tools they need to build a home in the world. The Homeless Garden Project provides job training, transitional employment and support services to people who are homeless. 85% of our graduates go on to find employment and secure housing. Programs take place on our organic seaside farm, crafts workshop, and downtown Santa Cruz retail store featuring products made in our training program. Our community education and volunteer program serves more than 2500 people each year.

Homeless Garden Project

HGP's farm dinner, with delicious food &amp; keynote speaker, Bryant Terry! Online Ticket Sales end at noon, 7/23. Please purchase at the door!

Homeless Garden Project's Natural Bridges Farm

We are so pleased to once again gather together in community and host a Sustain Supper at Natural Bridges Farm. This event will take place on Saturday, July 23rd, beginning with passed appetizers and wine at 4pm, and will feature a delightful, multi-course vegetarian meal, utilizing produce grown on our farm in our programs, cooked by a team of area chefs. In addition to the signature farm-to-table meal, the event will feature local beverages, live music from The Swirly Girls, a farm tour and an engaging program of speakers, including our keynote speaker, Bryant Terry. We are delighted to feature Bryant on the farm - you can read more about him and his many accomplishments below.For this meal, inspired by our keynote speaker, all courses will be vegetarian, with vegan options. Please do let us know of any dietary aversions during the checkout process.AppetizersChef Gemma Cruz, Gabriella CafeSummer Squash napoleons with housemade cashew cheese and a basil caramelized onion sauceCranberry bean vegetable soupKale pesto on homemade rosemary focacciaSaladChef Isabelle Nunes Jackson, Chef in residence, TomKat RanchSummer Berry &amp; Herb Salad - CitronetteBasil, Parsley, Lemon, StrawberryEntreeRestaurateur Anna Bartolini, La BalenaGrilled and roasted summer vegetables with mozzarella, pesto and orzoDessertChef Yulanda Santos, AubergineLemon Olive Oil Cake - strawberries, whipped lavender white chocolate.All proceeds from the Sustain Supper benefit the Homeless Garden Project's core transitional employment program for people experiencing homelessness. Over 30+ years HGP has refined the successful year-long program to provide earned wages for work, hands-on job training and support services in an effort to help trainees obtain stable employment and housing. On average, 90% of trainees obtain stable housing and employment within 3 months of graduating.Natural Bridges Farm, located on Santa Cruz's Westside, has been operated by the Homeless Garden Project since the mid-90's. Please note, it is an active working farm, so please wear comfortable shoes for uneven ground. Bryant Terry is a James Beard &amp; NAACP Image Award-winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. He is the founder and editor-in-chief of 4 Color Books, an imprint of Penguin Random House and Ten Speed Press, and he is co-principal and innovation director of Zenmi, a creative studio he founded. For the 2022-2023 academic year Bryant will be an Artist Fellow/Visiting Scholar at UC Berkeley as a member of the second cohort of Abolition Democracy Fellows. Since 2015 he has been the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming at the intersection of food, farming, health, activism, art, and culture. San Francisco Magazine included Bryant among 11 Smartest People in the Bay Area Food Scene, and Fast Company named him one of 9 People Who Are Changing the Future of Food. In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.” His sixth book, a collection of recipes, art, and stories, entitled Black Food was published by 4 Color Books/Ten Speed Press in October 2021. It went on to be the most critically acclaimed American cookbook published that year landing on lists by The New Yorker, San Francisco Chronicle, Boston Globe, The Washington Post, NPR, Los Angeles Times, Food52, Glamour, and many other publications. Vegetable Kingdom, Bryant’s fifth book, was published by Ten Speed Press/Penguin Random House in February 2020 in the midst of a pandemic and went on to be a commercial and critical success winning an NAACP Image Award (Outstanding Literary Work), being nominated for an IACP Award (Health &amp; Nutrition), and being named one of the best cookbooks of the year by The New Yorker, The Washington Post, Vogue, San Francisco Chronicle, Forbes, Food &amp; Wine, and many other publications. His book, Afro-Vegan, was published in 2014. Just 2 months after being released, it was named one of the best cookbooks of 2014 by Amazon.com. Afro-Vegan was also named one of the best vegetarian cookbooks of all time by Bon Appétit. Bryant is also the author of the critically acclaimed Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, which was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine. Sponsors of this event include New Leaf Community Markets, Superior Foods, Coke Farms, Alta Organic Coffee &amp; Tea, Sandbar Solar and more.

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Sustain Supper

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