Volunteers

Jenn's Season of Food with Friends

Earlier this year, volunteer Jenn Crimm wrote, photographed, edited, and designed her own cookbook — a labor of love that aimed to preserve the meals that got her through a tough season. Food has always been central to Jenn’s life, from growing up in a close-knit Italian family to forging friendships around the table in Nashville. Her grandmother's cheesecake, a cherished but undocumented recipe, inspired her to create a cookbook to ensure her own recipes could be passed on to her loved ones.

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Sustaining Change: Three Years of Block to Block

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There’s something to be said for things that grow steadily over time — like a well-tended garden. And just like the garden requires patience, care, and dedication to show up again and again, so do partnerships that create lasting change. For the last three years, Love, Tito’s, the philanthropic heart of Tito’s Handmade Vodka, has supported The Nashville Food Project as part of their Block to Block program. 

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Volunteer Appreciation Week: Community in the Kitchen

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It’s National Volunteer Appreciation Week, and we’re celebrating the incredible folks who show up daily to chop veggies, shovel compost, mix dressings, and even sharpen knives! These simple, sometimes un-glamorous tasks are the backbone of the Food Project — but the community members that lend their hands to this work each day are the heart.

Hard things and simmering soups

Garden volunteer extraordinaire, Linda Bodfish once said that when the needs change, we change with them. And as we’ve been in the fields, passing bags along (metaphorically and for some staff, quite literally), there have been moments of clarity when we see the opportunity of these moments of crisis. We are challenged to recenter our work around TNFP’s core values and move in a common rhythm to meet the ever-changing needs of our neighbors.

Bonnaroo Service Project Leads to Meaningful Meal Sharing

Bonnaroo teamed up with a group of varied nonprofits this year — including The Nashville Food Project — to host the festival’s first-ever, onsite service project making meal kits of beans and rice for more than 1,400 people. For our first food sharing opportunity with the kits, we brought more than 200 meal kits and produce to a housing community in North Nashville.

Guest Chef Series: Hal Holden-Bache and Jaime Miller of Lockeland Table

Chef Hal Holden-Bache of Lockeland Table has been cooking with love in his heart since at least age 8. That’s when he began giving his “hard-working mother some time off,” he says. “I enjoyed cooking more than I did my homework. She allowed me to do that.”