Support+Feed

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This summer has brought devastating heat waves, catastrophic flooding, destructive wildfires, and stronger storms across the globe. From Europe and Asia to North America, millions of people are experiencing the growing impacts of a warming planet. These events don't just damage infrastructure—they disrupt the systems we all rely on. 🌾 Crops fail during extreme heat and drought. 💧 Flooding contaminates water and destroys farmland. 🔥 Wildfires pollute the air, displace communities, and threaten food production. ❤️ Rising temperatures increase the risk of heat illness, worsen air quality, and put the greatest burden on our most vulnerable neighbors. The climate crisis is a food crisis. It's a public health crisis. And it's a reminder that building a more resilient, equitable food system has never been more important. Eating is a daily act of relationship with the Earth. This crisis is the Earth reminding us. Swipe through to learn how today's extreme weather is affecting our health, our food system, and our communities—and why the choices we make today matter for tomorrow🌱 Sources: European Environment Agency, Copernicus Climate Change Service, World Meteorological Organization, Intergovernmental Panel on Climate Change, Canadian Interagency Forest Fire Centre, Natural Resources Canada, Reuters, Associated Press, Financial Times.

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When you support your local farmers, you know what you are getting - real fresh produce from people who care about their land and their community. Meet Erin & Magnetic Sun, the founders of Nurturing Our Seeds, a small urban farm rooted in Detroit’s Eastside🌱 This summer, Support+Feed and Nurturing Our Seeds teamed up for the third year to bring farm-fresh, locally grown produce to the community through a community-supported agriculture (CSA) program. Each CSA bag is filled with an assortment of fresh produce, herbs and flowers, along with educational resources and recipes to help community members make the most of their ingredients. It’s one way NOS is helping connect Detroiters with nutrient-dense, farm-fresh food while building a stronger, more community-centered food system. We’re so grateful to continue this partnership and help make fresh, nourishing food more accessible in Detroit. Last year, we distributed 2,454 pounds of produce, supporting more than 2,000 meals in the community💚

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Whether you’re packing lunch, prepping breakfast, or looking for an after-school snack, we’ve got you covered with some easy, plant-powered inspiration from our Support+Feed recipe creators. 🥙 BBQ Tofu Wrap — No-cook, easy, and perfect for lunch 🥜 Peanut Butter Banana Smoothie — No blender needed for this hearty breakfast 🌎 Soil Parfait — A fun after-school snack with creative toppings and a chance to learn about the Earth 🍓 Chia Pudding — Prep ahead for an easy grab-and-go breakfast 🍠 French Toast Cups — Quick, fiber-filled breakfast bites 🥣 Overnight Oats — A simple grab-and-go breakfast or snack 🧀 Sweet Potato & Black Bean Quesadilla — An easy handheld lunch, especially good with salsa for extra veggies 🥒 Zucchini Fritters — A fun lunchbox addition or after-school snack with your favorite dip 🥪 Chickpea “Tuna” Salad — A plant-based take on the classic lunch sandwich 🌶️ Quick Spicy Noodles with Tofu — Easy to make and even more fun to eat 🌮 Mexican-Style One Pan Dinner — Make dinner tonight and pack the leftovers with tortilla chips for lunch tomorrow! Save this post for your back-to-school meal prep inspo! 🎒🌱

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Crunchy Cucumber Chickpea Salad by S+F recipe creator @ileanao 🥒🥕 The perfect recipe to make this summer! It is so refreshing, flavorful, easy to make, AND planet friendly - sounds like a win-win to us😍 Ingredients: • 1 large cucumber, thinly sliced • 1 (15 oz) can chickpeas, drained and rinsed • 2 cups shredded carrots • 1/4 cup fresh cilantro, chopped • 1/4 cup green onions, sliced Dressing: • 1/4 cup soy sauce (use tamari for gluten free option) • 2 tbsp rice vinegar • 1 tbsp sesame oil • 1 tbsp maple syrup • 1 tsp fresh grated ginger Topping: • Sesame seeds Directions: 1. Add the cucumber, chickpeas, carrots, cilantro, and green onions to a large bowl. 2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, and grated ginger. 3. Pour the dressing over the salad and toss until everything is evenly coated. 4. Sprinkle with sesame seeds just before serving.

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For Disability Pride Month, we hosted a cooking demo with one of our incredible organization partners, @works_org 💚🧑‍🍳 WORKS provides permanent supportive housing and affordable family housing, creating a strong sense of community for its residents. Chef Whitt from our team taught community members how to make Support+Feed recipe creator @ileanao's refreshing lentil salad—a simple, nourishing meal that's perfect for staying cool on a hot summer day🥗 Find the full recipe on our website (link in bio)🔗 🎥 @DaynaReggero

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Shoutout to one of our incredible volunteers @Ava Engle for showing us how she makes one of her favorite plant-based meals: Chinese Garlic Tofu Stir Fry with Rice🍚😋 Ingredients: Tofu 1 block extra-firm tofu, pressed and patted dry 1–2 tbsp olive oil Sauce ¼ cup soy sauce 1 tbsp sesame oil 2 tbsp rice vinegar 1 tbsp mirin 1 cup (or less, eyeball and taste) of water 1–2 tbsp plant-based honey 2–3 cloves garlic, minced 1 tsp cornstarch 1 tsp brown sugar Optional: 1 tsp grated fresh ginger For Serving Steamed rice Sesame seeds Sliced green onions Instructions: Prepare the tofu. Drain and press the tofu for at least 15–20 minutes. Pat dry and cut into 1-inch cubes. Make the sauce. In a small bowl, whisk together: soy sauce sesame oil rice vinegar mirin water honey garlic corn starch brown sugar (optional) ginger Cook the tofu Heat the oil in a large nonstick skillet over medium heat. Add the tofu in a single layer. Cook for 10–15 minutes, turning every few minutes, until golden and crispy on all sides. Add the sauce Pour the sauce over the tofu. Stir to coat evenly. Let the sauce simmer for 2–4 minutes (cover and/or add more corn starch if necessary), until it begins to bubble and slightly thicken, coating the tofu. Serve Spoon over steamed rice and garnish with sesame seeds and sliced green onions if desired.

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ONE CRISPY ZUCCHINI SANDWICH COMING UP🥒✨ Zucchini is officially in season in the US right now, and we can't get enough of it. S+F recipe creator & nutritionist @ileanao shares that zucchini is great for digestion, packed with antioxidants, and incredibly nutritious, packed with vitamin C and A. Here's how to make it⬇️ Ingredients: • 1 zucchini, thinly sliced • Shredded cheese of choice (vegan) • Hummus • Arugula • Tomato slices • Avocado • Black pepper Instructions: 1. Using a mandoline, slice the zucchini into very thin rounds. 2. On a parchment-lined baking tray, create overlapping rows of zucchini slices to form two rectangles. 3. Top with shredded cheese and bake until golden and crispy around the edges. 4. Let cool slightly so it holds together. 5. Add hummus, arugula, tomato, avocado, and black pepper. 6. Close the sandwich, slice, and enjoy 💚 Hope you enjoy!

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Smashed Aloo Tikki Tacos🌮😎 These smashed aloo tikki tacos by S+F recipe creator @prrrunch brings together spiced, crispy potatoes and a bright, herby coriander chutney for a fresh plant-forward twist on a comfort classic. The perfect meal to add to your 30 day S+F pledge journey! Yields: 5 tacos Prep Time: 15 minutes Cook Time: 20 minutes Ingredients: Potato mix: 2 potatoes boiled, peeled and mashed 1 tbsp ginger garlic paste 1 tbsp coriander powder 2 tsp garam masala 2 tsp chili powder 1 tsp turmeric salt to taste Coriander chutney: 1 cup fresh coriander 1 cup fresh mint 3 tbsp unsweetened vegan yogurt 1/2 tbsp lemon juice 1 tsp chaat masala (optional) salt to taste water to adjust consistency Other: 5 flour tortillas pickled onions chopped lettuce oil for toasting Instructions: Mash the boiled, peeled potatoes and mix in the spice blend until fully combined. Press the potato mixture into tortillas and toast on both sides until golden and crisp. Blend all coriander chutney ingredients until smooth, adding water as needed to reach your desired consistency. Assemble the tacos with lettuce, pickled onions, and a generous drizzle of chutney on top.

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Whether you're gathering with family, friends, or neighbors this weekend, bring a little more plant-based goodness to the table💚 Here are some delicious options from Team Support+Feed & @Maggie Baird! 🌭 Carrot Dogs 🍡 Hawaiian Skewers 🫘 Baked Beans 🥔 Maggie's Potato Salad 🍓 Strawberry Shortcake Find the full recipes on our website! (link in bio)

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1 in 4 children in NYC face food insecurity every day. If you are coming to @jackjohnson's show at Jones Beach Theater this Sunday, please help us feed your neighbors by bringing non-perishable plant-based food items to our Food Drive! All goods will be donated to @sharingexcess🥫🌱 Stat source: City Harvest