36 pints of strawberries (from Hilltop Hanover Farm), 40 plantains, 5 lbs of eggplant, 14 bunches of kale, 7 lbs of black beans (River Valley Community Grains), 8 lbs of spelt berries, 4 lbs of cornmeal, 12 freshly cracked young coconuts, 24 packages of tofu, countless hours (at least 60-70), is what it took to prepare these edible works of art. From left to right: Coconut rice with caramelized plantains and strawberries –> polenta with kale and honey adobo tofu –> spelt berries with hummus, roasted eggplant, dates, tahini, and basil –> quinoa and cabbage salad with blueberry vinaigrette, black beans, and sun dried apricots.
June 5th-June 8th 2025 was the weekend for this event, and it was one of the best experiences of my life. I always knew my dad was handy because there isn’t anything he isn’t able to fix, but the other remarkable thing about this weekend was the wooden food bar. My dad made this. It folds up and fits in the back of his Honda Pilot for easy transport.
My good friend Irwin was my first customer, and also officially became nicknamed the “Vegan Bowl Crusher” after having 32 bowls over the course of the four days. My sister Gena helped behind the counter with serving, cleaning, and working the Square terminal. My other sister Taylor made a super cool promotional video for the Fol-de-Rol and my food stand. And my families support (cousins, aunt, uncle, family friends), was also really fun. And lastly, I met sooo many nice people, especially everyone at the Armonk Lions Club. I can’t wait to do it next year.
The Looseleaf Cookbook 