May 2, 2010
Celebrating Earth Day with a Sustainable Feast
Posted by Sari Lehrer
At Whole Living's first annual Earth Day poster contest there was plenty of reason to party. But what truly made me (the editor who oversees the magazine's nutrition content) want to celebrate was seeing so many kids chowing down on fresh, wholesome food.
1 This delicious spread was provided by local farms and bakers.
2 Cheese and fruit from local farms and dairies.
3 Delicious asparagus and radishes.
4 Farm-fresh veggies with yummy pesto dip.
5 Students, parents, and teachers were greeted by this sign in our lobby.
6 Even though it's not peak apple season, these were still delicous!
7 More fruit and cheese.
8 New York State cheese. Yum.
9 There was plenty of bread and all kinds of crackers for dipping and sampling cheeses.
10 Eggs from Martha Stewart's farm. Aren't they beautiful?
11 The same eggs, a few hours later.
12 A student trying one of Martha's deviled eggs.
13 Parents and the other adults were treated to organic wine from California.
14 Fingerling potatoes for the kids.
15 There was also a dessert bar, where kids could make their own yogurt and granola parfaits.
16 The kids really got into the food sampling.
17 Greek yogurt is high in protein and low in fat.
18 Peanut butter cookies for dessert.
19 More cookies -- what a spread!
20 Our editor in chief, Alex Postman, with judge and artist Martin Carey.
21 Martin Carey designed this poster for the first Earth Week in 1970.
22 Martin, Alex, Martha, and the other judges with the poster contest winners. Congratulations, everyone!
Nubby fingerling potatoes dusted with sea salt, vegetable platters full of gorgeous spring produce: Not only could the children identify asparagus and radishes, they were munching on spear after spear of the stuff. Jamie Oliver would have wept to see it.
We served crudite and cheeses from local farms, all of whom deserve to be shouted out by name, so here goes: Cato Corner Farm, Consider Bardwell Farm, Boditree Farm, Mountain Sweet Berry Farm, Migliorelli Farm, and Lynnhaven dairy. Our bread came from Cayuga Pure Organics, who've partnered with Orwasher's Bakery; and our hors d'ouevres were likewise made from ingredients sourced nearby.
The meat for our sliders came from Fleisher's Grass-fed & Organic Meats and the deviled eggs were from Martha's own chickens. (One of the perks of working at the Martha Stewart headquarters: We all get to take home farm-fresh eggs of our own a few times a month!) Check out the photos of the eggs pre- and post-prep. They were almost to gorgeous to eat! Almost.
Read even more about our Earth Day Poster Contest from Martha herself!
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