Project Green Fork

LuLu's is Memphis' vegan worker-owned cooperative, which means all three of the chefs cooking for Reharvest have an ownership stake in how every ingredient gets used. Don Gaines and Stephanie Blanda co-founded it, with Alexa Zabella joining as a worker-owner.

Their kitchen ferments its own miso, turns odd tomatoes into jam, and builds the soup of the day around whatever's on hand – which is why Reharvest is less a challenge for this team than a regular Tuesday.

On October 1, they'll serve an hors d'oeuvre made from surplus gleaned from the Mid-South Food Bank and Scott Street Tomato House, then join one of four teams in the Chopped challenge, where the rule is to use the whole ingredient: stems, greens, seeds and all. Cooking with what shows up instead of what was ordered is how LuLu's has always worked. Get your tickets now: https://buff.ly/o2hi4oi

Daishu McGriff is Memphis' Mushroom Queen, and she means it literally: the mushroom, she says, is her culinary canvas. When she went plant-based, she landed on mushrooms because tofu never won her over. That turned into Shroomlicious Meals and a social following of thousands.

On October 1, she'll be serving an hors d'oeuvre built from surplus gleaned from the Mid-South Food Bank and Scott Street Tomato House. Get tickets and experience what she's cooking up next week: https://www.eventbrite.com/e/project-green-fork-presents-reharvest-memphis-tickets-1996125550255

Meet Chef Josh Mutchnick of JEM in the Edge District, where the name means Just Enjoy the Moment.

He's one of the most thoughtful people in this city on creative reuse in a professional kitchen. So hand him a secret ingredient and tell him to use the whole thing, stems and seeds included? He'll make you forget anyone ever threw that part away.

And if you've been meaning to grab a table at JEM, there's a little something in the Reharvest silent auction for you. 👀

Get tickets to our October 1 celebration, sponsored by Kroger and Tennessee Valley Authority: https://buff.ly/sFZmPoR

Every chef at Reharvest brings something different, and Chef Stephen Johnson brings a unique perspective from his work at Hilton’s The Social 🌱

Hotel kitchens run breakfast service, banquets, and events back to back. That means meeting the surplus problem at a volume most restaurants never see, like food prepped for a headcount that changed or buffets that end with more than the guests could eat. Getting that right requires the right systems in place, and we’re honored to collaborate with Chef on what that looks like!

On October 1, he’ll be cooking up something incredible at Reharvest Memphis!! 🔗🎟️ Get tickets: https://www.eventbrite.com/e/project-green-fork-presents-reharvest-memphis-tickets-1996125550255

🗓️ Thursday, October 1 · 5:30 to 8:30 p.m.
📍 Crosstown Concourse · 21+
✨ 10 chefs, a live Chopped challenge, silent auction, and a voting token in your hand.

Presented by Kroger + Tennessee Valley Authority

Wishing you a wonderful Labor Day filled with good food, great company, and a little extra time to relax.

Freedom gives us the opportunity to build, serve, create, and grow together. Wishing you a meaningful and memorable Independence Day.

Nothing says community like sharing a little sweetness!

Recently, a donation of surplus Girl Scout Cookies found its way to 29 nonprofit organizations across Memphis, bringing smiles to clients, guests, and staff throughout our food rescue network.

This is exactly what food rescue is all about: making sure good food (and in this case, a beloved treat!) gets enjoyed rather than wasted.

A huge thank you to Girl Scouts and everyone who helped organize, distribute, and share these cookies.