spoonful inspires New Yorkers to cook with local seasonal food by simplifying it one ingredient at a time.

We introduce you to seasonal ingredients that we love and are great right now in NYC. The foods we focus on are what we call odd edibles, those seasonal foods that most of us see at the market and aren’t quite sure what to do with or what to call them.

spoonful is part of a three part system for teaching people to approach local food with curiosity. The other two pieces of spoonful are our magazine and pop-up cooking school, both of which are in the development phase.  We are seeking organizations to collaborate with to fully launch spoonful, please email carlipierce [at] gmail.com if you are interested in helping bring spoonful into the hands of New Yorkers. The first issue of the magazine is all about mushrooms and it’s bright, fun and fascinating — we just need a little funding to get it off the ground. Until then our blog is where we share all of our great finds with you.

spoonful started as the graduate thesis project of Carli Pierce at the School of Visual Arts’ MFA Design Program. spoonful is a not for profit initiative.

Contact: carlipierce [at] gmail.com or visit thepaperkitchen.com

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