Tastemakers: Green Cuisine

July 11, 2010

Green Cuisine
It was an impressive sight during the first Green Cuisine event in 2006. Event co-founder Timothy Young gathered the 200 guests in attendance around him and said, “Let me show you how much trash this event produced,” he opened up the palm of his hand to reveal a couple of small pieces of non-recyclable plastic. But creating a “zero-waste” event was only one aspect of Green Cuisine.
“A big goal is to have an event that creates networks between local people and our incredibly rich local food system,” said Young. “We didn’t want to start just another festival.
This is an event with a mission. This is a chance for local friends and neighbors to come meet the heroes behind the food that they love and appreciate.”