Seasonal Dishes from the Community Garden at ELI: A Guide to Local & Sustainable Eating with International Recipes Submitted by ELI CAP students, Cohort CC
Garden Policy Committee
The Food and Garden Policy Committee is a graduate student organization from the University of Delaware that has written this recipe book to promote local and sustainable eating. Community members around Delaware have contributed their personal recipes that incorporate local and seasonal ingredients. The Food and Garden Policy Committee hopes that users will be encouraged to cook with fresh, local foods and be inspired to contribute to a more sustainable food system and healthier way of life for individuals and the environment.
- 1st Edition
- 8.5x11, Hardcover with Gloss Jacket - Case Gray Cloth, white semigloss, color interior, 138 pages