By Analiese Paik

Winter CSAs in Connecticut are rather uncommon, principally because most farms don’t produce enough to complete a share. Urban Oaks Farm, a 4-season organic farm in urban New Britain, Conn,. has teamed up with neighboring produce and fruit farmers to offer a 10-week winter CSA bursting with root vegetables, winter greens, and late fall fruit including apples and pears. Although Urban Oaks (UOF) grows some citrus fruit in their greenhouses, demand always outstrips supply. UOF completes shares by sourcing from trusted organic citrus growers.

Linda prepares sweet potato fries with broccoli pesto.

Any home cook committed to eating seasonally who cannot make it to a farmers’ market or a farm stand will enjoy the convenience of picking up a whole or half share winter CSA from UOF at GreenGourmetToGo. And if you don’t cook, simply can’t make time to cook, or need a way to ease into a flexitarian diet, sign up for GreenGourmettoGo’s CSK (Community Supported Kitchen). Linda Soper-Kolton, chef/owner of Green Gourmet to Go, on a never-ending quest to support healthy eating, will turn your weekly CSA box into ready-to-serve organic, vegetarian family meals. Weekly CSK shares will include vegetarian main dishes, soups, desserts, and treats chosen from a weekly menu. I’m signing up because I want my family to eat more plant-based meals and Linda’s well-seasoned dishes and healthy treats are popular in my house. You can try the CSK for a week to see if it’s a fit for your family, but be sure to give at least one week’s notice when signing up for future weeks so Linda can properly prepare.

Subscribe to the CSA only or to the CSA+CSK. Both optins are picked up at GreenGourmetToGo on Fairfield Avenue in Bridgeport (Black Rock section just over the Fairfield line).

Urban Oaks Farm Winter CSA (Community Supported Agriculture)

Each share will contain a combination of the following each week: seasonal root veggies like parsnips, beets, carrots, turnips, celeriac and potatoes, a variety of delicious greens, late harvest fruit (apples, pears) and beautiful herbs to freshen up your winter meals. Urban Oaks combines its own organic produce and what it sources locally and regionally to put together a box of organic goodness to keep you well-nourished even in the darkest days of winter.

• The program runs 10 weeks beginning the week of January 22 and runs through the end of March.
• Order your UOF Winter CSA through GreenGourmetToGo
• Weekly pick up at GreenGourmetToGo on Wednesdays.
• Full share price: $550, enough for a family of four.
• Half share price: $275, great for a family of two to three.
• Deadline for ordering: January 17
• How to order: Call 203.873.0057 or email linda@greengourmettogo.com
  

GreenGourmetToGo Farm CSK (Community Supported Kitchen)

When you participate in this CSK program, your UOF Winter CSA share gets delivered to GreenGourmetToGo where they transform it into delicious meals using additional ingredients and pantry items to complete their favorite recipes inspired by the seasonal contents of the box. You pick up your meals, which will include soups, main and side dishes and snacks and desserts to nourish and satisfy you and your family. A weekly menu is posted on the website soyou can choose dishes based on your preferences or dietary sensitivities.

• The program runs 10 weeks beginning the week of January 22 and running through the end of March.
• Order your GreenGourmetToGo CSK for all 10 weeks or a week at a time, with adequate notice of renewal.
• Weekly pick up at GreenGourmetToGo on Fridays or by special arrangement. Delivery available depending upon location.
• Weekly full share CSK price: $149, enough for a family of four.
• Weekly half share CSK price: $99, great for a family of two to three.
• Deadline for ordering: January 17 for week one orders, weekly notice thereafter
• How to order: Call 203.873.0057 or email linda@greengourmettogo.com
  

In the event you cannot eat all the CSK food, freeze the meals to enjoy stress-free dinners and lunches whenever you want.

Note that the Urban Oaks CSA must be paid in full (through GreenGourmetToGo). It is a commitment and investment in the farm for the remainder of the winter season (that’s what a CSA is all about!). For the CSK service, Linda asks for a minimum of two weeks’ notice to get on the food prep schedule, but in this pilot form over the winter, she is not requiring a minimum commitment or payment in full. She wants you to try the service and see how it works for your lifestyle. How’s that for flexibility?

GreenGourmetToGo

2984 Fairfield Avenue
Bridgeport, CT 06605
203.873-0057 (store)
203.615.8139 (cell)
www.GreenGourmetToGo.com

Fairfield Green Food Guide readers are invited take the pledge to go meatless one day a week by joining Meatless Monday, a growing national movement to eat meat-free meals one day a week.  Each week we’ll post a seasonal recipe to support you in your efforts to eat a little greener (and healthier too!). We pledge not to compromise on flavor and to inspire you with new and exciting flavors. Area chefs are invited to submit favorite recipes (you too!) and today we’re featuring a delicious, seasonal dish from organic, vegetarian chef Linda Soper-Kolton, chef/owner of GreenGourmettoGo.

By Linda Soper-Kolton, Chef/Owner of GreenGourmettoGo

Photos by Analiese Paik

Peppers, tomatoes, garlic, onions, chiles, oregano and basil are all in season, making this a perfect late summer dinner.

During a recent class I was teaching to a bunch of carnivorous police officers looking for healthier alternatives to their current diets, I converted a familiar Italian favorite from meaty to meatless.  Sausage and peppers is a dish loaded with unhealthy saturated fat, calories and has very little that would serve to support good health. In this meatless version, we kick the sausage to the curb and replace it with tempeh while preserving the great taste of the dish. Traditionalists do not use tomatoes in their recipe for sausage and peppers. I’ve included it here as optional since there are some folks who enjoy the dish with the taste of tomatoes.  If you have fresh tomatoes, chop and substitute canned for fresh.

Editor’s Note: This dish is delicious! “Tastes just like sausage and peppers” was my husband’s comment at first bite. Peppers, tomatoes, onions, chile peppers, garlic, basil and oregano are in season, making this a perfect late summer recipe. I was able to reduce the water and tamari by half by laying the tamari slices in a single layer in a wide-bottomed pot. The idea is to have the slices covered with the cooking liquid so they are all evenly colored and flavored. To make ground fennel, gently toast fennel seed in a heavy bottomed (cast iron is perfect) skillet over medium low heat until it smokes, then put it in a spice grinder and pulverize it. The fennel and chili flakes (or fresh chile) give the dish authentic Italian sausage flavors.

Ingredient Notes: Tempeh is a fermented soybean cake that is dense, easily sliced, and a convenient meat substitute. It can also be made from other beans and grains.  Tamari is a dark , complex and very flavorful soy sauce made from fermenting soybeans and little to no wheat (It’s available wheat-free for gluten intolerant eaters). It is thicker and more flavorful than most soy sauces that are typically made with equal parts soybeans and wheat.

Give the tomatoes a quick boiling water bath to loosen their skins. Remove tomatoes from the water after they start to split or within 15 seconds to avoid turning them to mush. Let them cool before peeling, coring and chopping them.

Serves 4

20 minutes to prep the ingredients

25-45 minutes cooking time (depending upon whether you’re using tomatoes)

Ingredients:

• 1 1/2 cup water
• 1/2 cup organic tamari
• 1 bay leaf
• 1 package organic tempeh (any variety of flavors would work), cut into 1/4 inch strips
• 1/4 cup extra virgin olive oil
• 2 bell peppers, seeded and de-stemmed and cut into strips (green, red, yellow or mix them up)
• 2 yellow onions, halved and sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano (1 tablespoon finely chopped fresh leaves)
• 1 teaspoon ground fennel seed
• 1 teaspoon dried basil (1 tablespoon fresh chopped leaves)
• 4 garlic cloves, peeled and chopped
• 1/4 teaspoon red pepper flakes (or 2 fresh chile peppers, seeded and chopped fine)
• 2 tablespoons tomato paste (optional)
• 1 (15-ounce) can diced tomatoes (optional) (substitute 1-2 lbs. fresh tomatoes, peeled, cored and chopped)
• 4 to 6 fresh whole grain sandwich rolls (optional)

Wash, trim and prepare all the vegetables and herbs while the tempeh is simmering.

Directions:

1.  In a small pot, combine the tempeh, water, tamari and bay leaf. Simmer for 15 minutes and remove tempeh from pot.

2.  Heat the oil in a heavy large skillet over medium heat. Add the tempeh and brown on both sides. Remove from the pan and set aside on a plate.

3.  Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown and tender, about 20 minutes. Add the oregano, basil, garlic, chili flakes and fennel and cook 2 more minutes.

4. Optional step: Add the tomato paste and tomatoes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Almost there. Once the tomatoes have thickened up a bit, it's time to add the tempeh back in and serve the dish.

5. Add the tempeh back to the pan and stir gently to combine. If using tomatoes, cook until the sauce has thickened, about 20 minutes. If you are not using tomatoes, stir gently to combine and remove from heat.

Serve in bowls, or if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Complete the dish with a fresh, whole grain roll or slices of artisan bread.

Linda Soper-Kolton is the chef/owner of
GreenGourmetToGo, a catering and event business specializing in organic vegetarian and vegan cuisine. GreenGourmetToGo’s weekly newsletter includes the week’s prepared meals menu, which is available for pre-order and in-store pick up each Thursday. GreenGourmetToGo is the partner restaurant in Sport Hill Farm’s Farm to Chef Connect Program, a hybrid prepared meals/CSA program available for monthly subscription. Linda is a registered “Chefs Move to Schools” chef, an initiative that’s part of Michelle Obama’s Let’s Move Campaign, and is dedicated to making healthy meals easy, approachable and delicious.

GreenGourmettoGo

2984 Fairfield Avenue
Bridgeport, CT 06605
203.873-0057 (store)
203.615.8139 (cell)
www.GreenGourmetToGo.com

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By Analiese Paik

Visit any grocery store and you’ll find the meat case packed with cuts from our nation’s four biggest beef producers: Cargill Beef, JBS SA (US subsidiary owns Swift and Smithfield Beef), National Beef Packing, and Tyson. Read the package labels carefully and try to find any mention that the steer were raised in confinement on factory farms, fed a diet of genetically-modified (GM) corn and soy to fatten them up quickly and cheaply, then routinely supplemented with antibiotics and growth hormones to kick the meat-making machine into high gear. You won’t find anything. Factory meat production is Big Business and it’s not in their best interest to tell you what’s in your food.

Nowhere is obfuscation of facts more troubling than with genetically modified foods (GMOs). In the early 1990s large, multinational biotechnology companies including Monsanto, DuPont, Dow, Bayer, and Syngenta began producing and selling seeds whose DNA they had engineered to either resist herbicides or produce pesticides to protect that plant from viruses and insects. Classified as Genetically Modified Organisms (GMOs), these seeds contain portions of DNA from another organism that was inserted into their genetic material in a lab to confer the desired traits. In the case of transgenic GMOs, the inserted DNA was derived from another species, and not always from the plant kingdom.

Processed foods sold in the US commonly contain ingredients made from the “Big Four” GM crops: soybeans, corn, canola and cottonseed, yet they carry no labels declaring “contains GMOs.” The bottle of canola oil innocently sitting in your pantry is likely GM, since eighty percent of the canola grown in the US is genetically modified. “It’s being carefully hidden” explains Bill Duesing, an organic farmer and Executive Director of the Northeast Organic Farming Association of CT ( CT NOFA). “The US food industry will do anything they can to make this stuff seems the same.”

Jeffrey M. Smith is the founder and Executive Director of the Institute for Responsible Technology, the orgnaization behind the Campaign for Healthier Eating in America

GE seeds are unique enough to be patented as intellectual property (they meet the “usefulness” requirements of patent law), yet were likewise granted generally recognized as safe (GRAS) status in 1992 by the FDA after being deemed “substantially equivalent” to their non-GMO counterparts. GMOs considered GRAS require no long-term, independent animal, human and environmental studies to determine their safety. Wait. We’re eating plants that can produce their own pesticides and contain DNA from other species that was forced into their genetic makeup, yet they’re not being tested and require no labeling? This is a real head-scratcher. Jeffrey Smith, Founder and Executive Director of the Institute for Responsible Technology, and an internationally recognized expert and author of two books on the health dangers of GMOs, Genetic Roulette and Seeds of Deception, weighed in on the topic. “It’s Monsanto’s unprecedented influence on this and previous administrations. It’s hard to know where they end and the government begins. The entire foundation of this technology is based on rhetoric, manipulation, and lies.”

“The number of crossover people from Monsanto to the FDA is phenomenal” adds Duesing. “It’s a revolving door.” The documentary film, The World According to Monsanto, spotlights a few individuals who swung back and forth through the now-famous revolving door between Monsanto, the FDA and the USDA. Perhaps the most salient example is that of Michael Taylor, a former Monsanto attorney appointed by President Obama as Senior Advisor to the Commissioner of the FDA in 2009. Outrage over his appointment from critics of genetically engineered food centered on Taylor’s service between 1991 and 1994 as the FDA’s Deputy Commissioner for Policy, a time when the agency eschewed unnecessary regulation and drafted biotech industry-friendly policies despite warnings by some of its own scientists.

There is growing concern among scientists, watchdog groups, members of the organic agriculture community, and consumers that GMOs pose threats to humans, animals and the environment. Jeffrey Smith said “claims that GM crops will feed the world are not based on reality. They decrease yields and increase the use of agricultural chemicals.” Duesing shares his views. “Genetic engineering is giving pollution a life of its own. It’s a food system that’s built around agricultural chemicals and herbicides designed to kill all green plants, except the GM plant.”

Adding to the unease is the industry’s less-than-stellar track record on environmental stewardship. “These biotech companies have a history of creating long-lived pollutants that damage the environment and then we have to control it” Duesing pointed out. “We can’t eat fish from the Hudson, Housatonic or Quinnipiac Rivers because they’re contaminated with Monsanto’s PCBs dumped in there by GE.”

One instance of cross-contamination vividly illustrates the potential threats GMOs pose to human health. “StarLink [a GM corn approved for animal use only, but which accidentally contaminated human food in 1990 and sickened at least 35] may be part of the collective genome forever and there’s a high probability that it’s an allergen.” recalls Jeffrey Smith. “What we have now is really dangerous technology.”

Jeffrey Smith’s claims are the product of years spent traveling the globe to research and immerse himself in the world of biotech foods. Smith visited Fairfield, CT in April as part of his 2011 lecture tour designed to inform citizens about the dangers of GMOs and teach strategies to identify and avoid them at points of sale. Buying organic and choosing processed foods carrying the Non-GMO Verified seal are among the helpful options outlined in his free publication, The Non-GMO Shopping Guide. Smith’s Campaign for Healthier Eating in America is designed to “end the genetic engineering of our food supply quickly” through consumer rejection rather than through “politics and government.” Buoyed by Europe’s tipping point of consumer rejection of GMOs in 1999, and the US rejection of artificial bovine growth hormone (rbGH) in 2005, Smith is confident that food companies will respond to GMO rejection by a mere five percent of US consumers. “Manufacturers won’t wait for a substantial drop in market share. They won’t lose customers by eliminating GM ingredients either.”

Due to growing concern about the safety of GMOs, lawmakers in 14 states, including Connecticut, have introduced legislation that would mandate, in some form, the labeling of genetically modified foods. Jeffrey Smith explains that “labeling exists in most developed countries with varying levels of thoroughness and enforceability. Europe is the most thorough and .9% is the threshold for labeling.” Duesing believes that it will help if foods containing GM ingredients are labeled, and will be one of the things that drives change, but isn’t convinced it’s the only or best answer. “Energy and the environment would be more important. I’ve been working 30 years to try to influence consumers.”

Left to right: Linda Soper-Kolton, chef/founder of Green Gourmet to Go; State Representative Richard Roy (D-Milford); and Analiese Paik, founder/editor of Fairfield Green Food Guide at Jeffrey Smith's lecture in Fairfield

State Representative Richard Roy (D-Milford), House Chairman of the Environment Committee, recently introduced an amendment requiring products containing GMOs to be labeled in the state of Connecticut. Roy is clearly well-educated on the topic of GMOs and takes a refreshingly consumer-oriented approach to mandatory labeling. “The producers of GMO foods gush their support for what they say is a superior product. If the product is as good and safe as they claim, they should be happy to promote the product” explains Roy. “Instead, they refuse to tell the consumer that a product contains GMOs. What are they hiding?”

Representative Roy attended Jeffrey Smith’s lecture in Fairfield this past April, and briefly shared with the audience his position on GMO labeling and track record of getting difficult legislation passed. “I’m the guy that got the [hands-free] cell phone law passed after a seven-year battle and the pesticides off school grounds.” Undeterred by the GMO labeling amendment’s removal in early May by the General Law Committee, Roy optimistically pointed out that “it can be called again as a proposed amendment on another bill. Support is a growing from a number of legislators, along with environmental groups, especially those involved in toxics legislation and healthy living habits.”

Resources:

Center for Food Safety

CT NOFA

Institute for Responsible Technology

Non-GMO Shopping Guid

Non-GMO Project

GreenGourmetToGo Kicks-Off Healthy Eating Educational Series On October 21, 2010

Free event features local author Beth Lambert discussing the epidemic of chronic illness in America’s children

BRIDGEPORT, CONNECTICUT – (October 12, 2010) – GreenGourmetToGo, a unique organic vegetarian take-out restaurant that focuses on sustainable food sources and health-supportive cooking, announced today that it will be hosting a series of free educational discussions on healthy living at its newly expanded store front restaurant in the Black Rock section of Bridgeport, CT.

Local author Beth Lambert will kick-off GreenGourmetToGo’s educational initiative by discussing her book, “A Compromised Generation: The Epidemic of Chronic Illness in America’s Children.“ The free event is being held on October 21, 2010 at 7:00 pm at GreenGourmetToGo, which is located at 2984 Fairfield Avenue, Bridgeport, CT and will give parents and others touched by this epidemic, an opportunity to ask questions and learn more about the causes, recovery and prevention of these illnesses.

“Food is a medium to convey a message, and the message we want to communicate is that mindful eating – that is thinking carefully about where we get our food, what we eat and how it impacts us – is more important now than ever,” commented Linda Soper-Kolton, Chef and Owner of GreenGourmetToGo.  It has always been part of our mission at GreenGourmetToGo to help people, not only by providing health-supportive food that is convenient, but to also help educate and inform.”

A Compromised Generation reveals how seemingly benign elements of American culture are making millions of children chronically ill, disabled, or dysfunctional. It is a “perfect storm” of environmental factors including decades of pharmaceutical over-usage, toxic or nutritionally anemic diets, excessive exposure to environmental toxins, specific American habits and lifestyles, and excessive or improperly administered vaccines. A Compromised Generation provides details on how this epidemic can be reversed and how to prevent more children from becoming ill, supplying evidence that children can recover from chronic illnesses, including autism, by altering their environmental influences and by stepping outside of the traditional western medical paradigm. Learn more by visiting www.acompromisedgeneration.com.

“Children today are being diagnosed with illnesses such as autism, asthma, allergies, and ADHD at a breathtaking rate,” commented author Beth Lambert.  “Autism’s cause continues to confound mainstream medicine, yet parents, medical researchers, and healthcare practitioners dedicated to unraveling the mystery are beginning to put the pieces of the puzzle into place. They have found that environmental factors that cause autism are the same ones causing epidemics of ADHD, juvenile diabetes, asthma, gastrointestinal disorders, and many other chronic illnesses.”

Beth Lambert is a former healthcare consultant and teacher.  She is the Executive Director of PEACE: Parents Ending America’s Childhood Epidemic, a 501c3 nonprofit organization that educates the public about the epidemic of chronic illness affecting our youth, and helps parents connect with other parents and appropriate health care providers (www.epidemicanswers.org).  The event is free, but seating is limited. Please reserve a place early by sending an email to linda@greengourmettogo.com or by calling 203-873-0057.  Light and health-supportive refreshments will be served.  Beth’s book will be available for purchase at this event.
GreenGourmetToGo recently expanded it space at 2984 Fairfield Avenue in the Black Rock section of Bridgeport, CT by doubling its size.  The additional space includes a gourmet gift shop, related books, seating area for screening food-related movies and space for local artists to show their work.

Customers can stay informed on upcoming events, menu changes or special menu additions by signing-up for email alerts or by following GreenGourmetToGo on Twitter (GreenGourmetTG) or Facebook (GreenGourmetToGo).

About GreenGourmetToGo

GreenGourmetToGo was founded by Linda Soper-Kolton, a graduate of New York City’s Natural Gourmet Institute for Health and Culinary Arts and Fairfield resident, who decided that the best way to inspire change was to lead by example.  GreenGourmetToGo makes creative innovative, health-supportive food that can be enjoy guilt-free and on-the-go.

Committed to using the highest quality, local and organic ingredients possible, GreenGourmetToGo meals are made to make you feel good inside and out. Meals are prepared “to go” so they can be enjoyed on-the-run, at work or at home after a busy day.  In addition, the business strives to use supplies and packaging sourced from “green” companies that use recycled materials or materials that are biodegradable or compostable.  GreenGourmetToGo is located at 2984 Fairfield Avenue, Bridgeport, CT, and can be reached by calling 203-873-0057 or emailing linda@greengourmetto.com.  For additional information on GreenGourmetToGo please visit the website at GreenGourmetToGo.com.

By Elizabeth Keyser on assignment for the Fairfield Green Food Guide

GreenGourmetToGo's storefront

It’s way too soon to change the name to Green Rock, but Black Rock is getting greener. Green Gourmet To Go, offering local, organic vegetarian and vegan meals, will open on Fairfield Avenue in April. The attractive little storefront, with its soothing celedon walls and coppery silk curtains will offer healthy and environmentally conscious hot and cold lunches and dinners.

Chef-Owner Linda Soper-Kolton was a lifelong food lover and dedicated home cook before she decided to attend the Natural Gourmet Institute in New York City. The recent NGI graduate is inspired. She wants makes to make eating healthy meals easy and approachable.

Linda will feature a different local artist each month, beginning with her sister's vivid paintings of flowers.

“I’ll serve burritos, but healthy burritos,” she said in a recent interview. Think burritos filled with sweet potatoes, kale, black beans and grains.  Her Dixie burger is made from black-eyed peas and sweet potatoes and served with chipotle sauce. Her hummus and avocado wrap gets punch and crunch from shiitake “bacon” crisps.

“The menu will be based on seasonality,” Linda said, “It will change.”

You can always find soups (served with crispy kale or sweet potato chips), salads and wraps on the menu. The scarlet soup is an anti-oxidant rich combination of beets and carrots.”People who swear they don’t like beets love this soup,” she said. Lentil apricot soup is another one of Linda’s “magical pairings.”

Linda's gleaming new kitchen has no dishwasher.

On the menu, the descriptions of the dishes include lots of phrases like potassium-rich, vitamin-packed, nutrient-dense, but they aim to be palate-pleasing. One of the sweet treats is “Kaitlin’s Cookie.” Linda developed the recipe for her 10-year-old niece who is autistic and has many food sensitivities. The cookie, which Kaitlin loves, has no sugar or gluten, but gets its flavor from acorn squash, pears and almond flour. The Almond-oaties mixes oats, almond and garbanzo bean flour with carob chips.

Because she knows how hard it is for many of today’s busy parents to cook healthy food for their children, there’s a Healthy Happy Meal for kids on the menu. Smaller portions of a main course, side dish, and treat target finicky appetites. Each earth-friendly box also contains a surprise – an educational puzzle.

“I feel so strongly about what kids are eating and what they could be eating,” she said. Her 8-year-old son is a vegetarian, who knows to read food labels. “When he sees two-inch- long label or words he can’t pronounce, he knows to put it back [on the supermarket shelf].

Green Gourmet to Go’s gleaming new stainless kitchen is set up for a three-sink manual dishwashing procedure.

All of Green Gourmet To Go’s packaging and utensils – from cookie bags to forks and knives — will be compostable or biodegradable.  “I don’t want to contribute to waste even if this is a take-out business,” Linda said. She plans to compost kitchen scraps in her home compost bin.  Green Gourmet to Go’s gleaming new stainless kitchen is set up for a three-sink manual dishwashing procedure.

Linda’s former job was heading up the internet marketing department at Save the Children. And although using social networking is a natural for her, she’s looking forward to in-person communication.

“A storefront is about relationships too,” she said. She envisions having conversations with her customers as they choose daily offerings from the steam table, finding out about their food sensitivities. “It’s an opportunity to teach people.”

She will source her food locally, and will use produce from Sport Hill Farm in Easton.

She chose to open Green Food To Go in Black Rock because its close to her home in Fairfield and because “it’s an area filled with artsy people who are open to new ideas.” She said that people in the neighborhood have been welcoming and enthusiastic, and she hopes to support the community as well.

“I want people to know that eating heatlthy isn’t scary,” she said, “You can do it.”

Linda Soper-Kolton, Chef/Owner GreenGourmetToGo LLC

2984 Fairfield Avenue

Bridgeport , CT 06605

203-873-0067

Linda@GreenGourmetToGo.com

www.GreenGourmetToGo.com