Health: From Our Plates to Our Planet
Photo by Mimi Giboin
It is such an honor to be a voice among the powerful and compassionate individuals in the blog posse. As I share my experiences with you, my hope is that we can grow together (pun intended) and enlighten countless others to join in our “effort” to make this a healthier planet for each and every human being and the millions of creatures, domesticated and wild, with which we share the land, air, and water. The impact of our food choices is profound and we have an opportunity to make a difference.
Bart Potenza, my partner, inspired and shared my passion for nutritious food. From the beginning, we were committed to growing and sharing our knowledge, mission and cuisine. Providence provided the seed money to open Candle Cafe when on Friday the 13th, 1993 we won $53,000 in the New York State Lottery.
I am continuously inspired by miracles and crazy sexy people like Kris Carr and Kathy Freston who show that compassion, veganism and health are truly SEXY. Kathy’s commitment, writings (must reads) and ongoing support inspires and motivates us to raise the vegan bar as she lights the way to conscious living. The Candle Family inspire me daily by bringing their passion, commitment and love to work. I am truly grateful for their continued inspiration and love that keeps the candle burning brightly.
Photos by Rob Branch-Dasch (left) & Mimi Giboin (right)
Food, fresh from farm to table. The Candle’s Mantra since 1993 is now an ideology whose time has come. It is a movement growing in recognition as people begin to understand the benefits and the necessity of eating healthy, seasonal, sustainable foods. Not only is it a commitment, but it is my privilege to offer nutritious options to those that embrace this shift and know that they are “voting with their forks” through the culinary choices.
On these brisk days of late Autumn, I walk the city streets of New York towards Candle to meet Farmer Mark Duneau of Mountain Dell Farm. He greets me with beautiful pumpkins and a vibrant array of fall produce picked overnight and driven down as the sun rises. Wow, how I love the freshness factor and the knowledge that Mark is tending to the land so we can feed you all, body, mind and spirit. His dedication to sustainable farming allows me to share the joy of his farm and the fresh air of the country to my loyal clientele in the city. The tastes of the season are expressed in a salad with multi-colored cauliflower, beets, roasted carrots, and a creamy pumpkin dressing. Straight from the vine, picked less than 24 hours prior, a butternut squash becomes soup, a vitamin-packed love potion…or as I often call it, nectar of the gods!
Holiday-time is near…the time when we gather together, friends and family to prepare and share delicious meals. At Candle Cafe and Candle 79, Thanksgiving is the busiest day of the year. The chefs and I are so excited about the organic, plant-based meals we are planning for our guests. Chef Angel’s Pecan-Walnut Crusted Seitan is a compassionate replacement for more traditional Thanksgiving entrees. Chef Jorge’s Apple Cranberry Crumb Pie, well, even Grandma would ask for seconds!
Ironically, our restaurants are so busy that Bart and I eat at home rather than occupy a table. Of course, some of these dishes will definitely hitch a ride back to our place!
We spend the day with family, my favorite part being time spent in the kitchen cooking (and cleaning) with my niece and nephew. Every year there is hesitation and a bit of protest from my nephew that this not a “traditional” Thanksgiving. But year after year, as the brussels sprouts find their way to the cutting board, his anxiety is replaced with anticipation. Yes, brussels sprouts! I have my grandmother’s family recipes written on index cards, and each year I introduce a new one to my niece and nephew, sharing stories about our ancestors. Yes, Aunt Joy and Uncle Bart host a politically correct feast, freeing the bird, and incorporating delicious plant-based dishes that have become our tradition. Ultimately, everyone is satisfied.
In just a few weeks, I will gather around this table to enjoy the bountiful harvest of the season. A sustainable and compassionate celebration that marks our commitment to educating those around us by sharing delicious, nutritious, plant-based cuisine. I’m thankful for people like Farmer Mark who grow the food and take care of the land so that generations to come can enjoy; for my chefs who are inspired to dream up innovative dishes with love and creativity every day; for the Candles’ staff who so graciously welcome and care for our guests; for my family and friends, that through the years have supported Bart and me in this mission, and finally, for our devoted customers…without you, this dream would not be possible.
Food, fresh from farm to table…Enjoy!
Photo by Kate Mathis
Here’s a recipe from Joy and Bart’s Candle Cafe Cookbook. It’s perfect for the holidays!
Maple-Cinnamon Squash Ringlets
Serves 4-6
We are mad for all types of squash. Joy’s mom’s favorite way to prepare squash was to halve and seed butternut squash, rub it with cinnamon, then fill the cavities with chutney just before baking. We like to make something similar with sweet and succulent kabocha squash. They look and taste great as a side with Grilled Tofu and sautéed greens. The squash can also be cooked on the grill, basted with the maple-cinnamon mixture, about 3 minutes per side. Happy eating!
2 kabocha squash
1/4 cup extra-virgin olive oil
1/4 cup maple syrup
1 teaspoon cinnamon
Pinch crushed pepper
Pinch sea salt
1. Preheat the oven to 350°F.
2. With a sharp paring or vegetable knife, carefully cut the squash into 1-inch circles, then halve into semi-cir-cles Lay them side by side on baking sheet. Whisk the olive oil, maple syrup, cinnamon, pepper and salt together in a small bowl. Brush the oil over the squash rings and bake for 20-25 minutes, until the squash is just tender.
Serve at once.
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13 Comments
Joy’s energy and enthusiasm for fresh, healthy, local, vegan food is contagious! We’re so honored to have her as one of our newest blog posse members. Keep your eyes peeled for future blogs by Joy and if you’re in NYC, be sure to stop by Candle! Hopefully we’ll see more restaurants catching on to the Candle’s philosophy and providing customers with kind and delicious food:)
Joy, the story is great and your blog is so inspiring–maybe not enough to get me to cook (such levels may not exist) but certainly to nudge us toward a plant-based diet. And certainly to come back to Candle soon, if we can get a table, over Thanksgiving or winter break.
Awesome post!! Candle79 is my favorite restaurant ever! I live in NJ so I am lucky enough to go a few times a year! Thanks for sharing your inspiring story!
Great post. Candle Cafe is my favorite place EVER!! Thanks.
Agreed.
However, something doesn’t add it. For a vegan, you simply should not be encouraging the wearing of fur in your restaurant. You are doing so by not even posting a gentle reminder about this topic.
It is weird to be in Candle 79 and see all those fur wearers, who are supporting cruelty whether they know it or not.
I meant, it doesn’t “add up!”
Cinda,
I cannot speak on behalf of Joy and her team at Candle, but I am sure that she does not “encourage” the wearing of fur.
We are all working toward a kinder, healthier planet one step at a time. Thank you, Joy, for playing such a huge part in this!
Well, having stated vehemently that she will not even gently discourage it, she most certainly is “encouraging” fur-wearing.
Cinda, thank you for your candor. Sometimes, enlightening those around us requires a bit of subtlety. We certainly do not encourage the wearing of fur, but all of our guests are welcomed with warmth, understanding and sincerity, regardless of their personal choices. In our experience, as our customers discover the wonders of compassionate cuisine and continue to visit, they begin to ask questions and are drawn into the “larger conversation.” We sometimes call this the “evolution of compassion.” Somewhere along the way, some soul-searching takes place and new choices evolve. We are deeply grateful for the opportunity to continue to help change lives for the better, and will continue to do so one meal at a time.
It is such a simple recipe, yet it is sublime, like so many things in life. The recipes in her book are awesome as well!
i love candle cafe’s food, but am very confused and upset that they choose to use plastic containers for their take-out. why? besides the environmental aspect (which is large), putting hot foods into plastic? hello cancer!
Thanks for your interest in our take out containers, It has been an ongoing challenge to present our hot organic food in environmental packaging. It is our biggest eco challenge. We are a certified green restaurant with the 2nd highest score in the country. Yet we have not found the right container that supports our substantial and tasty hot food. Love the feedback and any suggestions – come see us at the restaurant with fresh ideas.
Wonderful post! Didn’t know that the seed money was from the lottery! Now that’s a story! Wow.
Love, love, love Candle 79 and Bart, the staff, The Food!. Also read Bart’s Look Both Way’s On A One Way Street.
November 23, 2009