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Local organizations and individuals working to bring healing through food sovereignty. A selection of vegan breakfast items served at 1 Foxy Lady, a Blue Zones approved restaurant in Springfield. Photo by Amanda Rosenblatt. As you turn through the pages of a magazine celebrating Northeast Florida’s food culture, it may be hard to imagine that, for more than 260,000 of our neighbors, access to that bounty of delicious local foods is a challenge. For those experiencing food insecurity, mealtime can be a source of stress and sacrifice. It can happen to anyone, for many different reasons: lack of affordable housing or financial resources, low-wage jobs, health issues or racism and discrimination. Thankfully, there are local organizations and individuals working to bring healing through food sovereignty, and finding solutions in places you might not expect. When middle school students walk into cooking classes offered at Woodlawn Terrace Apartments in St. Augustine, their tasks may be chopping vegetables for a hearty soup or cracking eggs for French toast. However, they leave with skills and confidence that translate into future job opportunities and meals to feed their families. The weekly classes are part of Epic-Cure’s Sustain U program and are led by volunteer seniors and local chefs. "Our educational programming is just one of the things we do to reduce food insecurity," says Sunny Mulford, founder of Epic-Cure. Each month, the organization rescues over half a million pounds of food from grocery stores, farms and distributors, then redistributes that food to thousands of families in the region. Good food that would otherwise end up in a landfill goes onto pantry shelves, offering a dignified cost-free shopping experience for those in need. The organization has formed strong community partnerships and relies on dedicated volunteers to make this effort successful. One of those partners is the region’s largest food bank, Feeding Northeast Florida. While Feeding Northeast Florida distributes millions of pounds of food each year, their effort to improve food access goes beyond food distribution by working side-by-side with food producers and advocates in the communities they serve. Laureen Husband, Vice President of Public Policy and Community Engagement, sees solutions in efforts to reactivate neighborhood markets, teach regenerative agriculture, provide nutrition education and bring farmers’ and mobile markets into neighborhoods that lack access. Increasing food security doesn’t happen in a silo, so the organization focuses on collaborative projects that shorten the line at the food bank and build sustainable food systems for the future. Building sustainable food systems also means shortening the distance people have to go to find fresh, affordable foods. In a city like Jacksonville, few people live near where their food is grown, but that is changing through programs like the Black Church Food Security Network (BCFSN). BCFSN connects Black churches in neighborhoods across Jacksonville to Black farmers and provides resources to start growing food right outside the church doors. The effort is just getting started locally, but just last November, they harvested over 700 pounds of purple sweet potatoes. On Moncrief Road in Northwest Jacksonville, Eartha’s Farm and Market has launched a weekly farmers’ market, selling fresh produce right from the 10-acre farm. The market accepts SNAP/ EBT and offers Feeding Florida’s Fresh Access Bucks (FAB) program, which matches every dollar spent in SNAP with an additional dollar in FAB. Shoppers can use FAB to get free fruits and vegetables, stretching their food dollars in a community that doesn’t currently have a single grocery store. The Riverside Arts Market, Orange Park Farmers’ Market, St. Augustine Amphitheatre Farmers’ Market and Beaches Green Market also participate in the FAB program across Northeast Florida. Additionally, a broad new program addressing health and well-being improvements has been introduced to Northeast Florida. The Blue Zones Project, founded in 2004, is based on longevity research that identifies what key factors make a place a “Blue Zone,” where significantly higher rates of people reach the age of 100 and are living better for longer in life. When representatives of the Blue Zones Project came to Jacksonville in 2019 with the vision to make the city a healthier, happier and more vibrant place to live, they saw that many organizations and individuals were already contributing to that work. Creating a unified voice became a key objective for Blue Zones Project Jacksonville. By pulling in existing partners and community members, Blue Zones Public Policy Lead Marlo Zarka and her team were able to lay out a blueprint for improving community wellbeing, including food access and nutrition security. “Food is incredibly personal. It’s informed by our backgrounds and life stories. And we want to make the healthy choice, the easy choice,” says Zarka. Blue Zones recently recognized 1 Foxy Lady Cafe and Catering as the first restaurant in Jacksonville to become Blue Zones Project Approved. Blue Zones-approved restaurants, grocery stores and work sites are one way to highlight partners who are playing a key role in the community’s overall well-being and adopting Blue Zones best practices. Blue Zones is also working to support the relaunch of Duval County Food Policy Council, spearheaded by Mia Hobdy of the New Town Success Zone, an agency that provides place-based continuum of services for New Town residents. The council hopes to be a unified voice supporting projects like The People’s Market opening early 2024 in one of Jacksonville’s 40 food deserts, and the University of North Florida’s Meals on Wings program, which delivers food to seniors in need, along with many other efforts focused on improving food security in Northeast Florida. From garden plots to policy changes, community-led efforts are building a future where the bounty of our local food system is not out of reach, and everyone has a seat at the table.

Serve these mini sandwiches with a pear pepper slaw and basil aioli for a zesty flavor combination. Photo by Amanda Rosenblatt. Makes 20 sliders Ingredients For pear pepper slaw 4 pears, julienned 2 poblano peppers, julienned 1 red onion, julienned 2 datil peppers, finely minced 2 cloves garlic, finely minced  1 orange, juice and zest  1 lemon, juice and zest 3 tablespoons olive oil 1 dash of salt 1 teaspoon cumin  1 teaspoon cayenne 1 tablespoon sugar 1 tablespoon apple cider vinegar For marinade ½ cup fresh basil leaves, washed and dried 3 tablespoons extra virgin olive oil Pinch of sea salt and black pepper Splash of balsamic vinegar 1 garlic clove, minced For basil aïoli 1-½ cups mayonnaise ⅔ cup chopped fresh basil 1 tablespoon chopped fresh garlic 1 tablespoon lemon juice 1-½ teaspoons lemon zest 2 pork tenderloins, (about 2-½ pounds), trimmed 20 slider buns, toasted Instructions To make pear pepper slaw : Combine all ingredients in a large bowl. Let sit in refrigerator for 3 hours before serving.  To make marinade : Blend all ingredients in a food processor until combined. Set aside. To make basil aioli : Blend all ingredients in a food processor and let rest a few hours in the refrigerator. To make pork tenderloin : Cut tenderloin into 3-ounces pieces and place in a glass dish. Pour marinade over pork and let marinate overnight in the refrigerator. When ready to cook, remove tenderloin from refrigerator and let it warm to almost room temperature. Wipe pork with paper towel to remove marinade. Preheat a cast iron skillet or griddle over medium heat. Cook pork for 6 minutes on one side, then turn over and cook until medium well. To assemble sliders : Spread basil aioli on each half of toasted bun. Place 1 piece of pork on the bottom half of bun.   Spoon some pear pepper slaw on pork then cover with top of bun and serve.

Add a little kick to the buffet table with these zesty seafood and veggie skewers. Photo by Jenna Alexander. Serves 20 Ingredients For Cajun seasoning 3 teaspoons salt 3 teaspoons garlic powder 3-3/4 teaspoons paprika 1-1/2 teaspoons ground black pepper 1-1/2 teaspoons onion powder 1-1/2 teaspoons cayenne pepper 1-3/4 teaspoons dried oregano 1-3/4 teaspoons dried thyme 3/4 teaspoon red pepper flakes For kebabs 3 pounds Mayport jumbo shrimp, peeled and deveined 4 tablespoons Cajun Seasoning, divided 1/4 cup olive oil, plus extra for baking 5 bell peppers, multi-colored 1 large red onion Juice of 1 lemon Instructions To make Cajun seasoning : Combine all ingredients and mix well. To marinate shrimp : In a large bowl, combine shrimp, 3 tablespoons Cajun seasoning and olive oil. Coat shrimp evenly, then cover and place in refrigerator to marinate overnight. To cook shrimp skewers : Soak 20 wooden skewers in water for at least one hour before cooking. Preheat oven to 400°. Remove seeds and cut peppers into 1-inch square pieces. Cut red onion into similar sized chunks and separate layers. To assemble kabobs, thread each skewer alternately with onions, peppers and shrimp. You should have 3 to 4 pieces of shrimp on each skewer. Make sure to leave enough room at the ends for handling. Repeat until all shrimp and vegetable pieces have been skewered. Place kabobs on large sheet pan and drizzle with reserved olive oil. Bake for 15 minutes. Set broiler on high and broil kabobs for 2 minutes, until lightly charred. Sprinkle remaining Cajun seasoning and a squeeze of fresh lemon juice over kabobs. Serve immediately.

Selecting fresh seafood at a local fish market. Photo by Sean Kelly Conway. While many of us have become more aware of the importance of supporting our local food system when buying produce and meats, we may not be as familiar with ways to create a resilient seafood industry. Ben Williams, former owner of Fisherman’s Dock, offers these tips for supporting our First Coast seafood economy: • Prioritize local and domestic. Regulations ensure the species are harvested sustainably. • Eat seasonal. Consume the species fresh while they are in season. “Enjoy the snow crabs when they’re available during winter, then move on,” said Williams. • Trust your local fish markets. Owners have a stake in what you buy. They want to make sure their customers are satisfied. • Eat the whole fish and extend the resource. For some reason, many consumers are resistant to eating whole fish. When you eat the whole fish, you waste less, and you get more for your money. “This approach puts you into the buying realm of fish that aren’t big enough to fillet, like grunt,” Williams said. “That little fish’s meat tastes identical to mangrove snapper. And a 1½-pound fish will feed two people.”

Israeli couscous is easy to make and adds variety to your selection of grains. Photo by Miya Kusumoto. Serves 2 Ingredients 8 scallops 1 cup Israeli couscous 1/2 medium red onion, diced 1/2 cup plus 4 tablespoons olive oil 1/4 cup chives 1/4 cup parsley 1 large egg yolk 1/2 tablespoon fresh lemon juice 1 clove garlic 1/4 cup dry white wine 1 tablespoon butter Salt, pepper Chopped parsley for garnish Instructions To make the couscous: Cook couscous according to package instructions. Just before fully cooked, remove couscous from pot and drain into a small bowl. Set aside. In a medium skillet, heat 1 tablespoon olive oil over medium heat. When the oil is hot, add onions and saute until softened and beginning to brown. Add remaining 1 tablespoon olive oil and the couscous and cook, stirring occasionally, until the couscous is crispy, 10-15 minutes. To make the aioli : In a blender, combine garlic, herbs, and 1/2 cup of olive oil. Blend until uniform and liquid. In a separate bowl, whisk the egg yolk with a few drops of lemon juice. Add the herb mixture, continuously whisking, slowly at first. Whisk until the mixture has emulsified. Season with the remaining lemon juice, salt and pepper. To make the scallops: Remove the side muscle from the scallops, rinse and pat dry. In a skillet, heat 2 tablespoons oil over medium-high heat. Once the oil is hot, add the scallops in a single layer with at least an inch of space between each of them. Cook, undisturbed, for about 2 minutes, until a crust has formed on the bottom of the scallop. Turn the scallops and cook for 30 seconds on the second side, ensuring that the scallop is still translucent in the center. Remove the scallops from the pan and, with the pan set over medium heat, deglaze with 1/4 cup of dry, white wine, scraping the bottom with a wooden spatula to release all the particles from the pan. Add 1 tablespoon of butter and stir until the sauce has thickened. Set aside. To serve: Spread a generous portion of the aioli on a plate. Top with a scoop of crispy couscous,the scallops and the pan sauce. Garnish with parsley and enjoy.

A southern classic! Serve these fried oysters on top of deviled eggs or place them in a bun for easy-to-eat sliders. Photo by Amy Robb. Makes 2 dozen Ingredients 4 cups vegetable oil 2 dozen Shucked oysters 2 cups all-purpose flour 2 cups cornmeal Salt and pepper to taste Instructions Preheat a large pot of vegetable oil to 350° over medium heat. Mix the flour and cornmeal together. Drop shucked oysters into the flour mixture, toss with mixture and remove. Carefully drop coated oysters into the hot oil and fry for two minutes or until lightly golden brown. Remove oysters and season with salt and pepper.

This hors d’oeuvre requires less than 10 ingredients and can be made even easier if you substitute 2 cups of prepared smoked fish dip. Photo by Melissa Marcarelli. Serves 16 Ingredients For dip 1 (8-ounce) package creme fraiche 1 tablespoon chives, sliced thinly 1 tablespoon shallot, chopped in small cubes Zest of 1/2 lemon 1 (8-ounce) package smoked trout For potatoes 1 (11-ounce) russet potato 1/4 teaspoon salt 1 teaspoon clarified butter Chopped chives or parsley, for garnish Instructions To make smoked trout dip : In a medium bowl, combine creme fraiche, chives, shallot and lemon zest with a spatula. Remove and discard the trout skin. Flake the trout into small pieces, taking care to remove any bones. Fold into creme fraiche mixture. To make rosti potatoes : Preheat a cast iron or nonstick skillet over medium-low heat. Peel potatoes and shred with a cheese grater, using the largest hole into a medium mixing bowl. Wrap in cheesecloth or squeeze shredded potato by hand and discard the liquid. Clarify the butter by microwaving for one minute in a small dish. Mix the butter and salt into the shredded potato. Add oil or more clarified butter to the preheated pan. Form small silver dollar sized clumps (8-10 at a time, depending on the size of your pan). Cook for 4-5 minutes until golden brown, flip and cook for another 4-5 minutes until golden and crispy. To serve, top each potato with a small pinch of trout dip and garnish with chives or parsley, if desired.

The color of this aromatic side dish adds an artistic touch to any meal. Photo by Jenna Alexander. Serves 6-8 Ingredients 1 large cauliflower 1 tablespoon coconut oil 1 cup coconut milk yogurt 2 cloves garlic 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon ground ginger 1/4 teaspoon cayenne Sea salt and pepper to taste 2 tablespoons lime juice 1 teaspoon lime zest 1/4 cup chopped cilantro Instructions Break cauliflower into small florets. To make marinade, blend together coconut oil, yogurt, garlic, spices, salt, pepper and lime juice. Toss florets in marinade and refrigerate for at least 2 hours. Place florets on parchment-lined baking sheet and roast at 400° for 25 minutes or until golden. Top with lime zest and cilantro and serve.

The greens can be swapped out for whatever is in season, making this a year-round favorite side dish. You can use kale, spinach, bok choi, etc., and add meat if desired. Photo by Sara Schober Serves 8 Ingredients 1 unbaked deep dish pie crust 1/2 bunch mustard greens 1/2 bunch Swiss chard 1 tablespoon butter 1 small shallot, diced 3-5 dashes Worcestershire sauce Pinch of red pepper flakes 3 large eggs 1-1/2 cups heavy cream Pinch black pepper 8 ounces Fontina cheese, shredded Instructions Preheat oven to 375°. Remove stems from mustard greens and Swiss chard. Thoroughly wash leaves then roughly chop. Heat a sauté pan over medium heat and add butter. Melt butter, then add shallots, greens, pepper flakes and Worcestershire sauce. Sauté for 3-5 minutes. Set aside and let cool. Combine eggs, heavy cream and black pepper in a large bowl and whisk until combined. Stir shredded cheese and cooled vegetables into egg mixture and pour into pie crust. Place pie on cookie sheet in the middle of the oven. Bake for 45 minutes or until the top of the quiche is golden and firm. Let cool for a few minutes before slicing.

Hummus packs the protein, but you could easily add lamb meatballs, grilled chicken or shrimp skewers. This meal is vegan, but would be great with some freshly-crumbled feta. Photo by Amanda Rosenblatt. Serves 4 Ingredients For roasted vegetables 3/4 pound okra 1 head cauliflower 2 tablespoons neutral oil (like avocado or canola) Salt, pepper and onion powder, to season 1 tablespoon za’atar For cucumber-tomato salad 3 Persian cucumbers 1 pint cherry tomatoes Zest of 1 lemon Handful fresh parsley, chopped 1-1/2 teaspoons red wine vinegar For turmeric-tahini dressing 3 tablespoons lemon juice (from about 1-1⁄2 lemons) 3 tablespoons olive oil 3 tablespoons warm water 2 tablespoons tahini 1-1/2 teaspoons maple syrup 1/2 teaspoon turmeric Pinch cayenne pepper Kosher salt and freshly ground pepper, to taste 1-1/3 cups cooked farro 5 ounces choice of greens, like arugula or spinach 1-1/3 cups hummus, fresh or homemade Olive oil, red wine vinegar, salt and pepper Ingredients To roast vegetables: Preheat oven to 425°. Slice okra in half lengthwise and cauliflower into small florets. Place on a sheet pan and spread the vegetables out so they’re not touching. Drizzle with oil and season with kosher salt, freshly-ground black pepper and onion powder. Roast for about 20-25 minutes, until charred slightly, tossing vegetables halfway for even cooking. Once removed from oven, toss with za’atar. To make the cucumber-tomato salad: Cut ends off cucumbers. Slice in half lengthwise, then slice into 1⁄4-inch semicircles and place in a large bowl. Slice cherry tomatoes in half and add to the bowl along with chopped cucumbers, lemon zest and parsley. Season mixture with salt and pepper and a splash of both olive oil and red wine vinegar. Set aside. To make the turmeric-tahini dressing: Add all ingredients to a small jar and shake until combined. Season to taste with salt and pepper. To assemble: Place a handful of greens into a large, shallow bowl. Working in segments, add farro, roasted okra, cauliflower, cucumber-tomato salad and a dollop of hummus. Make a “swoosh” in the hummus with the back of a spoon and drizzle with good olive oil. Lightly drizzle the dressing over the bowl or serve on the side.

This recipe was the winning entry in the 2019 Peace Out Pie Contest, held at the St. Augustine Amp Farmers’ Market. Fresh tomatoes atop a goat cheese filling on a Parmesan cheese crust make for a delectable brunch dish. Photo by Wesley Parsons. Serves 8-12 Ingredients For parmesan crust 1-1⁄2 cups all-purpose flour 1-1/2 teaspoons sea salt 10 ounces grated Parmesan cheese 3/4 cup (1-1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces 4 to 5 tablespoons ice water 2 to 3 cups granulated sugar for blind baking* For creamy basil goat cheese 1/2 cup heavy whipping cream 8 to 10 ounces goat cheese, room temperature 1/2 cup fresh basil leaves Sea salt For vanilla sea salt 1 vanilla bean 1 cup flake salt (such as Maldon) For tomato topping 2 to 3 medium heirloom tomatoes 1 to 2 pints small heirloom tomatoes Vanilla Sea Salt Whole basil leaves Instructions Preheat the oven to 400°F. To make parmesan crust: Place flour, sea salt and parmesan cheese into a food processor and pulse until combined. Place the cold cubes of butter in food processor and pulse until the mixture has small pea-sized pieces of butter remaining. Add a few tablespoons of ice water, one or two at a time, and pulse until combined. Add more ice water until the dough holds together when you squeeze it. The dough should not be sticky. Using a 14-inch tart pan, press dough firmly into the bottom and sides of the dish. Lay a piece of parchment paper over the top of the crust and carefully fill the pan with granulated sugar as a weight for blind baking. Place the tart pan into the oven and bake for 10 to 15 minutes, or just until the edges start to golden in color. Pull the tart out of the oven and carefully remove the parchment paper and beans. Return the crust to the oven and bake for an additional 10 to 15 minutes until it is golden throughout. Remove the crust from the oven and let it cool completely. To make goat cheese filling: Combine the heavy cream and goat cheese in a bowl. Stir well. Chop basil into small pieces and stir into the goat cheese mixture. Add a pinch of sea salt. Using a spreader or icing spatula, add the goat cheese filling to the cooled crust and spread to the edges of the crust. To make vanilla sea salt: Split the vanilla bean in half lengthwise. In a small bowl, gently scrape the vanilla bean seeds into the sea salt and mix to combine. Store any leftover vanilla sea salt in an airtight container. To assemble tart: Thinly slice heirloom tomatoes. Just before serving, top the tart with tomatoes and a sprinkling of vanilla sea salt. Garnish with fresh basil leaves. *Note: Blind baking refers to the process of baking a pie crust without the filling and is usually done when the crust will be filled with an unbaked filling. Granulated sugar or dried beans are used to hold the crust in place while baking.

St. Augustine Pot Distilled Rum and peppers? Why not! Shishito peppers are on the sweet side, though occasionally you will get one that is hot, so be prepared! Photo by Amy Robb. Makes 1 cocktail Ingredients 1-1/2 ounces St. Augustine Pot Distilled Rum 1 ounce fresh watermelon juice 3/4 ounce fresh lime juice 1 shishito pepper, gor garnish Instructions Shake all ingredients except peppers and strain over fresh ice. Garnish with a shishito pepper.