**This event has been canceled due to unforeseen circumstances. We will determine when and if the event will be rescheduled. We apologize for any inconvenience.

Join us in the LexFarm dome for a discussion and cooking demo with Chef Jenny DeVivo.

Jenny is a chef, educator, and food advocate whose mission is rooted in one powerful belief: food is love, and giving is powerful. She’ll demonstrate how to cook with farm-fresh ingredients and move toward zero-waste cooking at home. Learn her tips, tricks, and recipes for prepping, storing, and cooking to get the most out of your CSA haul, grocery trip, and all those fridge finds you hate seeing go to waste.

Jenny is the founder of two innovative food ventures: Found Foods, a multifaceted food service business offering catering, food rescue, education, and zero-waste culinary events; and The Grazing Table Martha’s Vineyard, which creates vibrant, locally sourced grazing tables and boxes that celebrate community and connection.

Formerly the Executive Chef and Food Service Director at the Up Island Schools on Martha’s Vineyard, Jenny built a model school meals program that prioritized fresh, scratch-made food and hands-on food education. Found Foods later collaborated with the Martha’s Vineyard Boys & Girls Club to launch a food security program, expanding its mission of nourishment, education, and community care

Registration is required as we have a participation max. You can join the wait list by emailing events@lexfarm.org.

This workshop is brought to the community as a collaboration between Cary Memorial Library, Lexington Community Farm,  and  Lexington Zero Waste Collaborative.

This program is made possible in part by the generous donors to the Cary Library Foundation.