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May 16, 2016


Food Revolution Day is this Friday, May 20th! How are you going to celebrate to help Foodstand and Jamie Oliver fix the food system? Join us at our Food Revolution Day events all week long to celebrate IRL (in real life)!

Tonight, Monday May 16th, it’s Foodstand’s Good Food Spotlight. Tomorrow, Tuesday May 17th, we have the one and only Michael Moss at Food Film & Book Club discussing his #1 NY Times Bestseller Salt Sugar Fat. Not in New York? You can host your own FB&FC event! And Friday, May 20th—Food Revolution Day we’ll be streaming live from the Union Square Greenmarket doing a special Jamie Oliver recipe demo. Stop by, say “Hi!” and be entered to win prizes!

A big congratulations to last week’s Brooklyn Kitchen prizewinner @cedric for inviting a friend to Foodstand, and the winner of Jamie’s new book, @munchiemummy for her cooked lettuce #FoodRevolution post! Keep up the good work, and stay tuned for next week’s winners!





8 ounces thick flat rice noodles (rice sticks) or chow mein-style egg noodles
1 red onion
2 cloves of garlic
2 inch piece of fresh root ginger
1/4 of a bunch of fresh cilantro
1 small head of broccoli
1 red or yellow bell pepper
12 ounces firm tofu
1 carrot
optional: 1/2 a fresh red chile
3/4 cup raw cashew nuts
vegetable oil
4 ounces snow peas
4 ounces baby spinach
2 limes
Asian sesame oil
low-salt soy sauce


Cook the noodles following the package instructions, then drain and refresh in cold water (this stops them from over-cooking) and place to one side.

On a cutting board, peel and thinly slice the onion, then peel and finely chop the garlic. Peel the ginger using a teaspoon, then chop into matchsticks.

Pick the cilantro leaves and finely chop the stalks. Cut the broccoli florets off the stalk, halve any larger florets, then thinly slice the stalk. Halve the bell pepper, scoop out the seeds and pith with a teaspoon, then slice into strips.

Cut the tofu into rough ¾ inch cubes. Using a vegetable peeler, peel the carrot lengthways into long ribbons. Trim and halve the chile lengthways (if using), then run a teaspoon down the cut side to scoop out the seeds and white pith. Thinly slice at an angle, then wash your hands thoroughly.

Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly. Tip into a small bowl.

Place the wok or pan back on high heat and drizzle in 1 tablespoon of vegetable oil. Add the red onion, garlic, ginger and cilantro stalks, then fry for 2 minutes, or until lightly golden, stirring regularly.

Throw in the broccoli, bell pepper, tofu and snow peas, and fry for 2 minutes, stirring regularly. Stir in the spinach and let it wilt, then add the noodles and carrot ribbons. Toss well for a minute to heat through.

Squeeze over the juice from half the lime, add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce, then toss to coat. Sprinkle over the sliced chile (if using), toasted nuts and the reserved cilantro leaves, then serve with lime wedges for squeezing.

Serves 4; Ready in 30 minutes





6 medium diced parsnips
2 cloves of garlic
1 cup diced sweet onion
1 can organic coconut milk
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon grated ginger—add more if you like it with a stronger kick
1/3 cup olive oil
Salt and pepper
5 cups water


Preheat oven to 400 degrees where parsnips will roast for 20-30 minutes until soft, but not burnt.

Bring a cast iron pan to medium heat, add olive oil, onions and garlic. Stir for about a minute until the garlic and onion are getting soft but not browned. Add parsnips, turmeric, cumin, salt and pepper and stir until all are mixed well.

When parsnips are ready, put them in a blender with the five cups of water. Blend until soft and smooth, then transfer to the heated pan. Add the coconut milk and ginger. Stir until all is mixed well and let it simmer for about 5 minutes.

Ready to serve! You can garnish with snap peas or cilantro to give it a green kick!

Features Recipes


May 9, 2016


The Food Revolution is underway! As you know, this month we’re partnering with Jamie Oliver’s Food Revolution Day to do our part to fix the food system. You’ve been showing us your #FoodRevolution posts on the Foodstand app, but there’s power in numbers—so why not bring some friends?!

Invite 3 friends to join the Revolution on Foodstand! Each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen. Help your friends take charge in their homes and kitchens, and inspire them to cook a meal to fight back—have them join today to get a starter pack of recipes and tips from Jamie and Foodstanders.

A big congratulations to last week’s Brooklyn Kitchen prizewinner @MelissaSteward for inviting a friend to Foodstand, and the winner of Jamie’s new book@carpe_deli, for her Tropical Maracuja Ice Cubes #FoodRevolution post! Keep up the good work, and stay tuned for next week’s winners!







1 clove of garlic
1 red onion
2 carrots
2 stalks of celery
1 zucchini
1 small leek
1 large potato
1 x 15-ounce can of cannellini beans
2 slices of higher-welfare smoked bacon
olive oil
½ teaspoon dried oregano
1 fresh bay leaf
2 x 14-ounce cans whole peeled tomatoes
4 cups organic vegetable broth
1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
4 ounces whole wheat pasta
optional: ¼ of a bunch of fresh basil
Parmesan cheese


Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and zucchini, then add the vegetables to a large bowl. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into ½ inch slices. Add to the bowl.

Scrub and dice the potato. Drain the cannellini beans, then set aside. Thinly slice the bacon.

Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the bacon and fry gently for 2 minutes, or until golden. Add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally. Add the potato, cannellini beans and canned tomatoes, then pour in the vegetable broth.

Stir well, breaking up the tomatoes with the back of a spoon. Cover with a lid and bring everything slowly to a boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…

Remove and discard any tough stalks bits from the greens, then roughly chop. Using a rolling pin, bash the pasta into pieces while it’s still in the package or wrap in a clean tea towel.

To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.

Add a splash more broth or water to loosen, if needed. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of whole wheat bread, if you like.

Serves 8; Ready in 1 hour 20 minutes





600g (21 ounces) asparagus, snap off the woody ends (save for stock if you like) and peel the end of the stems (optional)
1 un-waxed lemon, thinly sliced
8-10 slices of chorizo
50g (just under 2 ounces) feta cheese
A handful of whole raw almonds
Salt and pepper
Olive oil
Fresh mint leaves (optional)
serving ideas:
on its own
on top of grains like quinoa or millet
filling for baked sweet potato (or potato)
in wraps
on sourdough
with mixed leafy salad


Preheat the oven to 200 degrees celsius (390 F).

Arrange the asparagus (in one layer) on a baking sheet lined with parchment paper. Give a good few twists of pepper. Lay the lemon slices on the asparagus and then drizzle a good glug of olive oil. Bake in the oven for about 20 minutes (depends on the size of your asparagus—if they are thin ones, minus 5 minutes roasting time) then add the chorizo slices. Bake in the oven for another 5 to 8 minutes or until the sausage turns crispy.

While the asparagus is roasting, toast the almonds in a dry frying pan on low heat until they are lightly toasted and aromatic, about 5 minutes. Transfer the nuts to a cutting board and roughly chop.

When the chorizo is nice and crispy, remove the tray from the oven. If you are serving it straight from the tray then crumble feta cheese on top and sprinkle over the chopped almond. Season with salt if needed. Alternatively, transfer the asparagus, lemon and chorizo to a serving platter (or individual plate) before adding the cheese and nuts. Serve immediately.

Serves 2

Features Recipes


May 2, 2016



This month, we’re partnering with Jamie Oliver’s Food Revolution Day to do our part to fix the food system. We know hyper processed food makes our communities and our planet unhealthy, but we can take charge in our own homes and kitchens, and cook a meal to fight back. It’s not always easy, so all month long, we’re challenging you to share your best kitchen tips and recipes using #FoodRevolution to help us all get in the kitchen more often. Join today and get a starter pack of recipes and tips from Jamie and Foodstanders to help you master the kitchen.

How can you participate?

1. Join Jamie Oliver on the Foodstand app and share recipes and tips that have saved your life using #FoodRevolution. Every tagged post counts as an entry to win an autographed copy of Jamie’s new book.

2. Once you share, invite 3 of your friends to join the Revolution on Foodstand—each friend you bring to Foodstand enters you to win.

3. Meet at a Food Revolution Day x Foodstand event! We’re celebrating around the country, all month long. Our next event is in everyone’s backyard—it’s online! We’re co-hosting a Twitter chat with CSPI and Moms Rising, talking about all things sugar. See you there!






1 1/4 pounds baby white potatoes
8 ounces fine green beans
8 ounces broccolini
4 x 5-ounce salmon fillets, scaled and pin-boned, from sustainable sources
olive oil
1 lemon
For the pesto:
3 tablespoons pine nuts
1/2 a small clove of garlic
2 ounces fresh basil
extra virgin olive oil
1/2 ounce Parmesan cheese
1 lemon


To make the pesto:

Place a small, non-stick frying pan over medium heat, tip in the pine nuts and toast until very lightly golden—keep them moving so they don’t burn, then place in a small bowl and put to one side.

Peel the garlic, then place in a pestle and mortar with a pinch of sea salt. Pick and tear in the basil leaves. Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl.

Add 2-3 tablespoons of extra virgin olive oil—you need just enough to bind the pesto and give it an oozy consistency—then finely grate and sir through the Parmesan.

Add a squeeze of lemon juice. Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.

To cook the vegetables:

Scrub the potatoes well, then trim the beans and broccolini. Fill a large sauce pan three quarters of the way up with water, add a pinch of salt and bring to a boil. Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and broccolini for the final 5 minutes. Meanwhile…

To cook the fish:

Heat a large non-stick frying pan over high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper.

Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath. Use a slotted spatula to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.

Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice, and give the pan a good shake.

To assemble your meal:

Drain the vegetables well, then tip into a large bowl. Add the pesto, then use tongs to coat everything nicely.

Divide the fish fillets and vegetables between your plates, drizzle over the juices from the frying pan, then serve with lemon wedges for squeezing over.

Serves 4; Ready in 30 minutes





3 Asian eggplants, about 2 pounds
3 tablespoons coconut oil
1 tablespoon dark sesame oil
3-4 dried red chilies
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1 inch piece fresh ginger, grated
3 garlic cloves, minced
2 fresh red chilis, sliced
1/3 cup vegetable broth
¼ cup soy sauce
2 tablespoons sweet soy sauce
1 tablespoon rice vinegar
Thai holy basil and fresh culantro or cilantro leaves, for garnish


Cut the eggplants in half lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant, adding more oil, if needed.

3. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chili to the pan; stir-fry for a minute until fragrant. Add the broth, and mix in the soy sauces. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with Thai basil, and cilantro and serve.

Features Recipes


April 25, 2016



No, eating the occasional hamburger is not going to automatically trigger significant health issues when we get older (and yes, that burger up there does look delicious). But a consistent diet of food that is cheaply made with ingredients that lack integrity and are sprayed with pesticides will. Fast food, highly processed foods and conventional produce may seem like the cheaper option, but they’ll likely cost a pretty penny down the line when we start facing health problems that we’ll pay for in lifestyle, as well as in medical bills.

Many of us are prone to purchase the least expensive option available—why pay more when we can pay less, right? But the inexpensive option might not seem so cheap once we factor in all of the delayed costs one will face in the future.

According to research from the McKinsey Global Institute, obesity results in healthcare costs of $2 billion dollars annually. And the Union of Concerned Scientists reports that if we consumed the recommended amount of produce it would save $27 billion in healthcare costs each year, as well as 127,000 lives. According to the World Health Organization pesticide poisoning is the cause of 20,000 deaths, and affects 3 million people annually. And a study out of Iowa State University shows that we pay $1 billion per year in health costs from pesticides. One of the common herbicides used on conventional crops was even declared to be a probable carcinogen by the WHO last year, yet we eat those crops!

If you knew that you could pay $1 more for an organic apple now, and not have to pay thousands upon thousands of dollars and be sick later, would you? Most likely yes, but not everyone has that extra dollar in their pocket to spend. It’s a systemic issue—low wages, subsidies for some crops but not others, misleading marketing, support of Big Ag… There are many elements to blame. But we are seeing some progress—minimum wage increase, discussion surrounding subsidies, and fast food chains eliminating antibiotic-fed meats… And an increased awareness surrounding heath costs that result from a poor diet. Knowing is half the battle, so spread the word! And share your good-for-you eats on the Foodstand app. Join us in the fight for good food.



by sugardetoxme



6 scallops
2 tbsp ghee
2 tbsp extra virgin olive oil
handful of red-veined sorrel
1 cup of mushrooms of your choice
1/2 cup of corn
1 clove of garlic
2 small potatoes, peeled
salt, to taste
ground black pepper, to taste
spritz of lemon


For scallops: Place on a paper towel and pat dry. Season with a little salt and pepper. Heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat. Place scallops in the skillet and cook until golden brown—about 3 minutes/side—and depending on how thick the scallop is.

For mushrooms: Sauté mushrooms in 1 tbsp of olive oil for 3-4 minutes. Salt and pepper them. Adding herbs, such as thyme, is optional.

For corn mash: Boil two small potatoes, remove from pot and drain. Take fresh corn and simmer in ghee until soft. Mash potatoes and corn together in with the ghee. Salt to taste.

Plate scallops over the mushrooms, mashed corn and red-veined sorrel.



by annefood



12 shrimp, shells removed and deveined (tails on)
1 cucumber, cut into matchsticks
3 multicolored carrots, cut into matchsticks
2 handfuls cilantro, chopped
1.5 ounces fresh mint, chopped
3 scallions, sliced at a diagonal (white and green parts)
6 heads baby bok choy, sliced into strips
8 ounces brown rice vermicelli (I used Annie Chun’s)
extra virgin olive oil
sea salt
freshly ground black pepper
cayenne pepper
sesame seeds, for serving

Peanut sauce:
2 inches fresh ginger, grated
2 cloves of garlic, minced
2 teaspoons plus 1 tablespoon sesame oil
6 tablespoons smooth peanut butter
2 tablespoons apple cider vinegar
juice of 1.5 limes
2 tablespoons Bragg’s Liquid Aminos
a large dash of cayenne pepper


Set a pot of water on the stove to boil, and preheat the oven to broil. Toss the shrimp with olive oil, a few dashes of cayenne pepper, sea salt and freshly ground black pepper. Arrange on a sheet pan in a single layer, and set aside.

Make the peanut sauce by whisking together the ginger, garlic, 2 teaspoons sesame oil, peanut butter, apple cider vinegar, lime juice, Bragg’s and cayenne pepper. Set aside.

Combine the cucumber and carrot sticks in a small bowl, and set aside. Combine the cilantro, mint and scallions in a small bowl and set aside.

Place the the shrimp into the oven, and cook until opaque. While they cook, add a splash of olive oil and the bok choy to a large skillet over medium heat. Sauté for a few minutes until slightly tender, then remove from the heat.

Meanwhile, add the vermicelli to the boiling water and cook for about 2 minutes. Drain, and toss with the remaining tablespoon of sesame oil.

Assemble by placing a scoop of noodles onto a plate. Top with bok choy, a couple spoonfuls of the carrots and cucumbers, and a generous serving of the herbs. Add three shrimp around the plate, and drizzle with peanut sauce. Garnish with sesame seeds, and serve.

Serves 4

Features Recipes


April 18, 2016



We all consider our Earth in one way or another—some of us compost, bring reusable bags to the grocery store, recycle, refill our own water bottles, and drive gas-efficient or hybrid vehicles. But our environment is affected by things many people aren’t aware of—the hidden environmental costs of food. When looking at agriculture, true cost goes well beyond fertilizer, seeds, and land.

The true price we pay includes greenhouse gas emissions and climate change, deforestation, water and air contamination, land degradation, loss of biodiversity, and toxic waste and fertilizer runoff. And while we typically don’t pay for these hidden costs when we purchase our food, we do pay a hefty price in the form of taxes, and in the degradation of our environment.

Many of us are familiar with the greenhouse gas emissions from livestock farming—they make up over 14% of all human-caused emissions. Yet with better breeding and grazing practices, that number could be reduced by almost one third. But it’s not just animals that take a toll on the environment. Industrial agriculture often plants monoculture crops—single crops that take large quantities of pesticides and water, and contribute significantly to soil erosion. Simply diversifying crops is one way to prevent this, ultimately saving money for the farmer as well. Yet farmers aren’t generally incentivized to protect biodiversity.

Biodynamic farming methods take many factors into consideration, thereby decreasing their negative environmental footprint. Often it’s just a matter of taking care of the land. Planting cover crops promotes biodiversity and makes for healthy soil, helping to prevent excess water usage, thereby preventing fertilizer run-off. The result? Increased crop yields. Big-Ag says that organic farming has lower yields, but researchers have estimated that pesticide use is to blame for $520 million in crop loss due to a lack of natural pest predators that are eliminated from the chemicals.

Did you know that there are environmental effects of food waste as well? A 2013 study shows that the 1.3 billion tons of edible food wasted each year has a $750 billion impact. When food sits in landfills to rot, it releases 3.3 billion tons of carbon dioxide annually, playing a significant role in greenhouse gas emissions. Plus, all that wasted land—it takes 25% of all agricultural land to grow the food that we waste.

There are clearly lots of things that can be done on a commercial level, but what can you do? In honor of Earth Day on Friday, sign the Paris Accord—195 countries pledged to reduce emissions and keep global warming below 2°C, and you can too. Support organic farmers—share photos of your produce and farmer information on the Foodstand app. Grow your own produce or herbs if you can—again, we want to see! And practice #nofoodwaste policies! Can’t wait to see your posts.






12 ounces dry organic red lentil rotini
1 pound bunch fresh asparagus, ends trimmed
1 large or 2 small shallots, peeled
1 large red serrano or jalapeño pepper
1/4 cup extra-virgin olive oil, divided
1 1/4 teaspoons sea salt, divided
2 large garlic cloves, minced
Juice and zest of 1 lemon (3 tablespoons juice)
2 tablespoons pine nuts, toasted (optional)



Prepare an outdoor or indoor grill.

Meanwhile, cook the pasta according to package directions in salted water, about 8 minutes. Drain the pasta, toss with ice cubes until cool, then drain again. Toss the cooled, drained pasta with 1 1/2 teaspoons of the oil and chill in the refrigerator in a large serving bowl.

Place the asparagus, shallot, and pepper into a 9- x 13-inch pan or dish. Drizzle with 1 1/2 teaspoons of the oil and toss to lightly coat. Grill over direct medium-high heat until charred as desired, about 8 to 10 minutes. Transfer asparagus, shallot, and pepper back to the pan, sprinkle with 1/4 teaspoon of the salt and the minced garlic, and toss to coat.

Slice the asparagus into 1 1/2-inch pieces on the diagonal; thinly slice the shallot; and extra-thinly slice or mince the pepper.

Whisk together the lemon juice and zest and remaining 3 tablespoons olive oil in a liquid measuring cup.

Add the grilled asparagus, shallots, pepper and the remaining 1 teaspoon salt to the pasta and toss to combine. When ready to serve, add the lemon vinaigrette and toss again. Sprinkle with the pine nuts (if using) and serve.

Serves 6


by JenniferEmilson



7 tablespoons unsalted butter
1 cup sliced yellow onion
1 tablespoon fresh thyme leaves
¼ cup fresh flat-leaf parsley leaves
2 large globe artichokes, top 2 inches sliced off
1 cup dry white wine
Kosher salt
1 lemon, cut into wedges
Hollandaise Sauce
3 egg yolks
1 tablespoon lemon juice
8 tablespoons salted butter
1 tablespoon hot water
pinch of cayenne pepper
1 tsp dijon mustard
thyme or tarragon


Place a stockpot over low heat and melt 1 tablespoon of the butter in it. Once the butter starts to foam, add the onion, half of the thyme, and the parsley, and begin to sweat the onion. While you prepare the artichokes, the onions will happily hang out over low heat.

Tear off the first few outer leaves from the bottom of each artichoke, as well as any attached to the stem. Then take a knife to cut off the exposed stem, thus creating a base so that the artichokes can stand up.

Add the artichokes to the pot, standing up. Then add the white wine and enough water to cover the artichokes. Bring to a boil over high heat, add enough salt to make the liquid pleasantly salty, and then lower to a simmer. To keep them submerged, place a plate that’s just small enough to fit inside the pot over the artichokes. Cover the pot with a lid and cook the artichokes for about 20 minutes, or until you can slide a knife into the base with no resistance. This will depend on the size of artichokes you are using. Meanwhile, make the hollandaise (see below).

Remove the plate and then the artichokes from the liquid, and place the artichokes on a cutting board to cool. I usually use tongs, so that I can tip the artichoke upside down over the pot to drain out any water that got caught inside the leaves.

Serve on a platter with a bowl of the hollandaise sauce. Working from the outside, pull of one leaf at a time, dip it into some hollandaise and scrape the flesh with your teeth. The outer leaves will have the bare amount of ‘flesh’. But as you work in, the leaves get softer and more fleshy. You will eventually get to where the leaves pull off in bunches. Then you will see a fuzzy part, which is called the “choke.” Using a small spoon, remove the choke. You will be left with the heart, the most tender prize of the artichoke. I usually cut this into a few pieces and with a fork dip them into the sauce.

Hollandaise Sauce
Melt the butter in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.

As butter is melting, add egg yolks and lemon juice into your blender. Blend at a medium to medium high setting until the egg yolk lightens to a light yellow color. This will take about 20-30 seconds.

Slowly drizzle the hot butter into your egg yolks while your blender is at the medium setting. Use a clean kitchen cloth to prevent any spatters of the hot butter onto you as you are pouring.

Add hot water as a final step in blending your hollandaise sauce. If you prefer your hollandaise sauce a bit thinner, add hot water a tablespoon at a time, pulsing after each addition until the hollandaise reaches the consistency you prefer.

You may add more lemon juice if you prefer more lemon flavor in your hollandaise, as well.

Add a pinch of cayenne pepper to final hollandaise sauce.

If you would like the tang of dijon, add 1 tsp before completing the blending process.

Features Recipes


April 11, 2016


Last week we addressed the hidden cost of food in the form of its staggering toll on people—specifically with regard to both compensation and treatment of farmworkers. But hidden costs of food affect workers well beyond our farms, such as those working minimum wage jobs in restaurants who don’t make enough money to support themselves or feed their families. This is a pivotal time—our country is making progress surrounding a minimum wage increase in the #Fightfor15, and there is a nation-wide debate on tipping, a cost not reflected on the menu, yet one that is incredibly significant to workers.

A study by Purdue University showed that doubling the wages of workers in the fast food industry would increase fast food prices by 4.3 percent. But let’s think about that—the person handing you two cheeseburgers at McDonalds has twice the income, yet you’re only spending 8 cents more on your $2.00 cheeseburger deal. It’s hard to find fault. Luckily we are making progress on that front, particularly in California and New York where minimum wage increase laws have already been signed by their governors.

As for tipping, this is a hidden cost with a variety of repercussions. Currently there is a disparity between the wages of front-of-the-house tipped workers, like servers and bartenders, and back-of-the-house untipped workers such as line cooks. Kitchen wages aren’t attracting cooks to jobs, and diners effectively control the wages of the waitstaff. A price listed on the menu accounts for everything in the cost of say—an organic, grass-fed steak—that is, everything except for paying the person who is serving it to you. And thus paying the waitstaff a living wage is effectively optional because tipping isn’t a mandatory cost—it’s a hidden expense at the cost of the workers, that is put upon the diners. In addition, it excludes those people working hard behind the scenes, and has the potential to be discriminatory, as one can choose to pay the server whatever he or she so chooses.

Restauranteur Danny Meyer first proposed doing away with tipping and increasing upfront food costs over twenty years ago, but only now is his idea coming into play. Eliminating tipping and replacing it with a “hospitality included” model, as Meyer has implemented at a number of his New York restaurants, allows the restaurant to redistribute income and pay all of its employees fairly, something previously unattainable with the standard tipping model.

To quote Food Chains Director Sanjay Rawal in his Behind The Plate interview last week, “There’s so much interest and consciousness around food these days, but it’s really focused around environmental issues and issues of animal welfare. Even when informed, very few people care about the hands that pick or serve our food.” It’s time to change that, and we’re on our way.







Ingredients for the burgers:
500 grams of minced chicken
1 stalk of lemongrass, white part only, finely chopped
1 clove of garlic, finely chopped
1 teaspoon of grated fresh ginger
¼ cup of breadcrumbs
Zest of one lime
1 teaspoon of fish sauce
2 teaspoons of caster sugar
1/2 a bunch of coriander, chopped
1 small white onion, grated
½ teaspoon of salt
Pinch of pepper
1 tablespoon of vegetable oil to cook the burgers
Ingredients for the mango salsa:
1 ripe mango, chopped into small pieces
4 tablespoons of chopped coriander
1 small red onion, finely chopped
1 small chili, finely chopped
Juice of one lime
Salt and pepper to taste


In a bowl, mix all the ingredients for the burgers with your hands. Then cover and let it sit in the fridge for 30 minutes.

While the mixture is in the fridge, start making the salsa. Mix the chopped mango, coriander, onion, chili, lime, salt and pepper in a bowl. Cover and let it sit in the fridge till it’s serving time.

After the burger mixture has been resting for 30 minutes, shape the burgers into 5 patties.

Pour the vegetable oil in a pan over medium heat. Once the pan is hot, put the patties in. Cook for about 4 minutes on each side, or until they are cooked through.

Serve with the mango salsa.


by Sarah_Phillips



Pizza dough:
1/2 recipe Artisanal Pizza Dough
Pizza toppings:
3 medium-sized Yukon Gold potatoes
2 medium size Meyer Lemons
One 3-inch sprig of fresh rosemary, finely chopped
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Extra virgin olive oil for drizzling
Salt and pepper for seasoning
2 cloves garlic
Cornmeal, for dusting pizza peel


Make the pizza dough and set it aside to rise, following Steps I and II of the Artisanal Pizza Dough recipe (make 1/2 recipe).

While it’s rising, place two pizza stones in the oven, one on each shelf, and heat to 425 degrees F.  Make sure to place them so there is adequate room between the oven racks, so the heat can circulate around both pizzas. NOTE: If you only have one pizza stone, make and cook the first pizza, then make the second.

Prepare the pizza toppings:
Slice the lemons very thinly. NOTE: The lemons need to be very thin, 1/8-inch or less, or the bitterness from the peel will be off-putting for some people. A mandoline is the best tool for the job, but if you do not have one, slice them as thinly as you can, with a very sharp knife. I used the #2 setting on my mandoline. Push any seeds out of the lemons, then put the lemons to soak in a bowl of cool water. This will remove some of the bitterness from the peel.

Slice the potatoes thinly as well. Line a baking sheet with foil and spray the foil with nonstick spray. Put the potatoes in the pan and drizzle with about a tablespoon of olive oil. Sprinkle with a large pinch of salt and grind a bit of pepper over the slices. Toss the slices with your hands to distribute the oil and spread the slices out evenly on the pan. Place the pan in the oven, right on one of the pizza stones and bake the potato slices for 15 – 20 minutes, or until the potatoes have softened, and the slices on the edge of the pan have started to brown a little. Remove the baking sheet from the oven and set the potato slices aside to cool.

Once you remove the potatoes from the oven, raise the oven temperature to 550 degrees, or as hot as your oven will go.

Put the garlic through a garlic press. Remove the rosemary leaves from the stem and chop the leaves very finely.

Gently deflate the dough and turn it out onto your floured work surface. This dough is fairly sticky, so make sure to flour the surface well, so it doesn’t stick.

Begin Step III of the Artisanal Pizza Dough recipe, but instead, cut the dough in half, with a knife, or a bench scraper. Form each piece into a smooth ball. Cover the two balls of dough with plastic wrap, until you are ready to work with them.

Take one ball of dough (recover the second ball with the plastic wrap) and press it into a round shape. Roll it out to a 12-inch circle, using a rolling pin. If you are feeling extra adventurous, try your hand at tossing the dough instead.

Take about a tablespoon of cornmeal and spread it out on your pizza peel. This will keep the dough from sticking. Transfer the dough to the peel, and redefine the shape, if it gets distorted in the process. Give the dough a little shake, to make sure that it is loose, and not sticking to the peel. If it is sticking in any spots, lift the dough up and toss a little cornmeal under that area. Repeat with the second pizza dough ball. Take a second pizza peel or place a baking sheet upside-down. Sprinkle it with cornmeal, and place the second shaped pizza crust on that peel.

Distribute half of the mozzarella cheese over the surface of the first shaped pizza crust dough, leaving a 1/2- to 1-inch border around the edge of the dough. Sprinkle on half of the parmesan cheese. Sprinkle on half of the chopped rosemary. NOTE: it is important to add the rosemary now, under the toppings so the high heat of the oven doesn’t burn it. Sprinkle on half of the garlic. Arrange half of the potato slices evenly over the surface.

Remove the lemon slices from the water and blot them dry with paper towels. Arrange half of them over the surface. Drizzle the top of the pizza with about 2 teaspoons of extra virgin olive oil. Before you transfer the pizza from the peel to the pizza stone, you must make sure that the dough is not stuck to the peel. Give the pizza a good shake, to make sure that the dough is still free from the peel, if there are areas where it is sticking, lift up the dough and throw some cornmeal on that area. Check again, and if it is loose, here comes the really HOT part. Please be careful.

Open the oven, and pull out one of the racks with the preheated pizza stone in place. Position the pizza peel so it is ALMOST at the back of the stone, then shake the peel forward, and pull it out in one swift movement. Close the oven, and while the first pizza is baking, repeat the steps above to make the second pizza. When it is ready, deposit it on the other preheated stone.

The pizzas should take about 15-20 minutes to cook, depending on your oven. Remove the pizza from the oven, with the pizza peel. Just quickly put it under the front edge of the pizza, and push the peel under the pie. Once the pizza if firmly on the peel, pull it out of the oven.

Season the finished pizza with a pinch of coarse salt, and some crushed red pepper, if you like things spicy. Let the pizza sit for a few minutes, then cut it in wedges with a pizza cutter. Check the other pizza, and remove it when done.

Features Recipes


April 4, 2016

Photo @MargaretG


…tomatoes. That’s right, farmworkers are paid one cent for each pound of tomatoes they pick. This amounts to pay of about $200 per week, or $10,000 per year, which is very clearly below the poverty line. These workers are up before dawn, work long, backbreaking hours, and are treated disrespectfully and even abused.

We all embrace a low number at the cash register, but what if a low cost for us means that others are paying a very high price? The true cost of food goes well beyond the price on the sticker—whether it be the price workers pay in their daily lives, delayed costs of eating unhealthy food, or environmental costs. So this month we’re shedding light on the hidden costs of food.

While we are all becoming more interested in the food we eat and where it comes from, we need to pay attention to the people who make that food possible. The film Food Chains, directed by Sanjay Rawal, reveals the true costs farmworkers pay. Join us on Friday night at our first Food Book & Film Club showingFood Chains at the Food+Enterprise Conference in Brooklyn, and stay tuned for a Behind The Plate feature with Sanjay on Friday morning for a sneak peek. And speaking of events and goings-on, Foodstand events are now live on the website—check it out. We can’t wait to meet you in person!






1 tbsp ghee
1/2 cup of quinoa
6 medium tomatoes
1 cup filtered water
1 cup unsweetened almond milk (homemade is preferable)
1 small yellow onion, diced
1 tbsp tomato paste
2 cloves garlic
1 tsp of cayenne pepper
handful of fresh basil
salt and pepper, to taste
1 tbsp olive oil
daikon radish microgreens, as garnish


Place ghee, 1/2 cup of quinoa and 1 cup of water into a pressure cooker. Cook on high until it reaches its desired pressure, then lower. Cook and let steam for 15-20 minutes.

Toss the remainder of ingredients into a food processor and blend on high until it is smooth and creamy. Pour into the pot with the quinoa and bring to a simmer. Let it simmer for 15-20 minutes to your desired consistency. Top with a drizzle of olive oil and some daikon radish microgreens for added flavor.

by Newgent


1 1/2 teaspoons lemon juice
1 1/2 teaspoons olive or grapeseed oil, divided
1/2 Hass avocado, pitted, peeled, and sliced
2 slices organic whole grain bread, toasted
1/8 teaspoon sea salt, divided
2 large organic eggs
1 cup fresh baby arugula (1 ounce)


Whisk together the lemon juice and 1/2 teaspoon of the oil in a medium bowl; set aside.

Mash the avocado on top of the toasts. Add a pinch of the salt.

Heat the remaining 1 teaspoon oil in a large cast iron (or PFOA-free nonstick) skillet over medium-high heat. Add the eggs and fry until desired doneness, ideally aiming for brown and crisp edges. Add remaining pinch of salt.

Toss the arugula with the lemon vinaigrette and arrange on top of the avocado toasts. Top with the eggs. If desired, sprinkle with freshly ground black pepper.



March 28, 2016

Photo @sugardetoxme


It has been almost two months since we launched Foodstand 2.0, and the app has been abuzz with the latest and greatest in food news—from policy to venture, industry news, events, nutrition and more. The content and conversations have been engaging and informative, but we want to take the discussion further. An online article isn’t the only medium out there—amazing folks are writing and producing books and films that would add tremendously to the conversation. Foodstand’s Food Book and Film Club will go beyond the app, and beyond the articles—meaty issues discussed in real life! Stay tuned for our special announcement later this week, and in the meantime if you have any book and film suggestions, please let us know!





For the popcorn
1/3 cup of popcorn kernels
1 ½ tablespoons of coconut oil
For the white chocolate
100gr of white chocolate, chopped
1 tablespoon of coconut oil
1 teaspoon of matcha
For the dark chocolate
30gr of dark chocolate, chopped
1 teaspoon of coconut oil


In a large pan with a lid, melt the coconut oil for the popcorn over medium heat. Once it has completely melted, add the popcorn kernels. Cover with the lid, and keep shaking the pan until all the kernels have popped. Transfer the popcorn to a large bowl, add salt and set aside.

You can melt the white chocolate with the coconut oil in the microwave for 30 second intervals at a time, stirring in between.  Or you can melt it over a water bath.

Once the white chocolate has completely melted, add the matcha powder and mix until everything is combined. Drizzle it over the popcorn and toss it to combine.

Melt the dark chocolate with the coconut oil. Once it has completely melted. Drizzle it over the popcorn. Toss to combine.

Spread the popcorn over a tray lined with parchment paper and leave it in the fridge for 30 minutes until the chocolate becomes hard again.  Then break it into smaller chunks, serve and enjoy!



1 red onion
5 small fingerling sweet potatoes, or 2 medium sized ones
4 medium sized leeks
1/2 bulb of fennel, reserve some of the tops, fronds
4 cloves of roasted garlic, from a whole roasted bulb
1 cup white wine
1 cup vegetable broth
3-4 cups of water
1/2 lime, juiced
Salt and pepper to taste


Preheat your oven to 365 degrees. Cut the top off the garlic bulb, exposing all the cloves. Drizzle olive oil on top of the cloves and gently rotate to let the oil soak in. Wrap the garlic bulb in tin foil and roast for about 25-30 minutes.

Prepare the veggies
Leeks: Remove the roots and top rough bits, slice into discs, separate the pieces with your fingers and soak in cold water to clean, then drain.
Onion: peel and roughly chop.
Sweet potato: roughly chop.
Fennel: Remove the tops and bottoms, cut in half and remove the middle tough bit, and roughly chop.

Cook the veggies
Sauté the onion and sweet potato for 5-7 minutes. Add the leeks and continue to cook. Add the fennel. When the pan starts to get dry, add the wine and stir. When the liquid has cooked off, add the veggie broth and cover all veggies with water. Bring to a boil and simmer for 25-30 minutes.

Cool and add to a blender. Scoop out 4 roasted garlic cloves and add to the veggie mixture along with the lime, salt and pepper, and blend until your preferred texture, smooth or a little chunky. Pour into a bowl and top with a small pinch of fronds for an added licorice flavor.



March 21, 2016

Photo @Kenanhill


We’ve celebrated each week of March—National Nutrition Month, by clearing up misconceptions surrounding elements of our diets that merit careful consideration: sugar, fat, and carbs. And this final week it’s time to turn to something a little less controversial. Vegetables may seem straightforward and are touted as some of the most nutritious things one can eat, but there are some veggie misconceptions and little-known tricks that are important to know to get the most out of our food. So here are our Final Four Facts of the month.

  1. Veggies lose their nutritional value over time. For instance, the broccoli that traveled across the country and has been in your fridge for days is far less nutritious than the broccoli you just picked up at the farmers market. So eat local for maximum benefit.
  2. To cook, or not to cook? Some veggies are more nutritious when eaten raw, like broccoli, and others are better for you when cooked, like carrots and onions. And some veggies are actually better for you when canned, like corn!
  3. Generally speaking, the brighter in color the vegetables are, the better they are for you. Red and purple, dark green, and light green (in that order). Darker pigments develop when the produce makes antioxidants that act as “plant sunscreen,” and those phytonutrients are passed along to us as we digest them. Exception: cauliflower is packed with antioxidants, so eat up!
  4. Straight-up veggies aren’t always best. In fact, lettuce and carrots need to be eaten with fat in order for us to absorb their nutrients.





1 1/2 lb. multicolored carrots
2 tablespoons olive oil
Kosher salt
Freshly ground pepper
1/3 cup pistachios, toasted & roughly chopped
2 tablespoons mint, chopped
Cayenne mustard dressing
1/4 cup olive oil
1/4 teaspoon cayenne
1 tablespoon Dijon mustard
1 lime juice
1 tablespoon honey
Kosher salt
Freshly ground pepper


Heat oven to 375°. Toss carrots with 2 tablespoon olive oil, salt and pepper. Transfer to a baking sheet and cook until brown and crisp, about 20 minutes or till tender.

Meanwhile, mix the dressing ingredients. Transfer the carrots to a plate, drizzle with the dressing and garnish with pistachios and mint. Serve immediately.



1 clove garlic
6 anchovies fillets
1 tablespoon Dijon mustard
2 egg yolks
3 tablespoons lemon juice
1/2 cup extra virgin olive oil
1/4 cup grated Pecorino Romano cheese, plus more for garnish
sea salt and freshly-ground black pepper, to taste
2 heads romaine lettuce


Finely mince or press garlic, and let sit for at least 10 minutes to activate its cancer fighting and anti-viral properties. Meanwhile, finely chop the anchovies.

Combine the anchovies, mustard, egg yolks and lemon juice in a bowl. Add the garlic. Slowly whisk in the olive oil until the dressing becomes thick and glossy. Stir in the Pecorino, then add salt and pepper to taste. If the dressing needs a little more acid, squeeze in a tad more lemon juice.

Chop the romaine into ribbons, and pour the dressing on top. Toss very thoroughly, as the dressing is thick! And garnish with a sprinkle of Pecorino and a few grinds of black pepper.

Serves 6-8



February 15, 2016

Photo @LannyGoLightly


Food issues have not yet made it into the current campaigns for presidency with any gusto, but this doesn’t mean that food and policy are strangers. Articles and conversations on #foodpolicy have made quite a stir on the new Foodstand 2.0 app this week—yes that’s right, our updated app is live!

We’ve been asking our Behind The Platers “If you could ask the future president to consider a food issue that needs to be addressed, what would it be?” We’ve gotten a range of responses from Jill de Jong suggesting regulating food additives, to Simran Sethi discussing the Trans-Pacific Partnership. And since today is Presidents Day, we put the same question to you, the constituency! Share your #foodpolicy articles, thoughts and questions on the Foodstand app, and take a food stand!




For the salad:
2 Portobello mushrooms, brushed clean
1/2 large carrot, julienned
1 bunch kale, remove the tough ribs
2 blood oranges (or ordinary oranges), segmented
For the mushroom marinade:
50 ml tamari (or regular soy sauce)
50 ml mirin
juice of 1/2 lemon
1 tbsp. freshly grated ginger
For the carrot, miso ginger dressing (makes scant 1 cup):
1/2 large carrot, grated
1 scant tbsp. freshly grated ginger
1 heaped tbsp. white miso
1 tbsp. rice vinegar
juice of 1/2 lime
juice of 1 blood orange (or ordinary orange)
1 tbsp. sesame oil
3 tbsp. olive oil /vegetable oil


Marinate the mushrooms with the tamari marinade for at least 30 minutes, turning every now and then. Set aside.

Prepare the dressing by combining all ingredients—it will be thicker than usual salad dressing. Have a taste, and adjust the seasoning until you achieve a slightly spicy and sour taste. Set aside.

Grill the mushrooms for about 16-20 minutes, Turn once, halfway through. Once cooked, slice the mushrooms and then add the slices back to the sauce in the baking dish. Set aside while you assemble the salad.

When the mushrooms are on the grill, massage the kale leaves with olive oil until soft, and tear them into smaller pieces as you go. Then add the carrot dressing and continue to massage the leaves for another minute. Divide the dressed kale between two plates, and arrange the sliced mushrooms, orange, and julienned carrot on the bed of kale. Spoon over more dressing and serve immediately.

Serves 2




5 cloves garlic
1 yellow onion
3 large bunches lacinato kale
1 15 ounce can great northern beans, rinsed and drained
extra virgin olive oil
sea salt
freshly ground black pepper
16 ounces brown rice penne
grated Pecorino Romano, for garnish


Mince the garlic and set it aside. Peel and quarter your onion, and slice thinly. Add a big splash of olive oil (about 1/4 cup) to a deep sauté pan over medium heat. Add the onion, and cook until beginning to soften.

Meanwhile, rinse your kale, remove the ribs, and slice crosswise into thin ribbons. Set aside.

Push the onion to the edges of your pan, and add a splash of olive oil and the garlic to the center. Cook for a minute or so, until the garlic is fragrant but not brown. Stir the onions and garlic together.

Add the kale ribbons. Turn the heat down slightly. Season with a good pinch of salt and freshly ground black pepper. Then add 1/2 cup water and cook the kale, stirring periodically, until softened. If the pan becomes too dry, add another splash of water and stir—the water will evaporate.

Meanwhile, set a pot of salted water to boil. Add your penne and a splash of olive oil to the water and cook according to package directions (10-13 minutes for brown rice pasta). When you add your pasta to the water, add your beans to the kale mixture and stir.

Drain your penne and add the noodles to the kale mixture. Stir to combine, and season with additional salt and pepper if needed. Serve with grated Pecorino cheese and a drizzle of olive oil.

Serves 4-6