Watch: Celebrate the winners of the 2021 Source Sustainability Awards

Our Virtual Celebration was held on Wednesday, April 21, featuring:

Keynote address from climate activist Joel Clement (Read the transcript here)

Presentation of Source Awards (Read about the winners here)

Presentation of Scholarships from MOFGA in honor of Russell Libby

Special video appearances from Amara Ifeji, previous Source Award Winner and National Geographic Young Explorer 2020 and musicians David Mallett and Noel Paul Stookey Links from the event

Noel Paul Stookey “In These Times”
Liberation Farms (Community Farm Champion winner)
Hannaford: Food Waste Eliminated At All Stores
MOFGA
Joel Clement’s keynote speech and transcript
Citizens’ Climate Lobby
The Wildseed Project
York Ready for 100
Partners for World Health
American Chestnut Foundation
Harvard Pilgrim Health Care Foundation
Eastern Woodlands Rematriation Collective (Healthy Food Champion winner)
David Mallett “The Garden Song”

Let’s toast together!

Make a special Source Awards cocktail or mocktail with this mix: Special Fruity Herb and Spice Simple Syrup by Green Plate Special columnist Christine Burns Rudalevige.

Special Fruity Herb and Spice Simple Syrup Makes 2 cups

1 cup sugar

1/3 cup finely chopped fresh or frozen fruit or citrus peel

2 tablespoons finely chopped herbs

Combine the sugar in a medium pan with 2 cups water. Bring the mixture to a boil on the stovetop over medium heat. Stir until the sugar is dissolved, reduce the heat and simmer until the mixture is reduced by one-third, 8-10 minutes.

Remove from heat, stir in the fruit and herbs, and set the syrup aside to steep for at least an hour. Strain the syrup into a glass jar and store in the refrigerator for up to 2 weeks.

Notes: A flavored simple syrup is handy to have. Keep it in your refrigerator and use it in many ways, among them mix it, to taste, with something bubbly to add color to a celebration. Or mix it with liquor to make a cocktail. Christine usually adds 1 tablespoon syrup per glass of Champagne, 2-3 tablespoons syrup to an 8-ounce glass of soda water and deploys a 2:1 ratio of booze to syrup if mixing a cocktail; so if you’re making a raspberry gin and tonic, you’d use 1 ounce gin, 1 tablespoon raspberry simple syrup and 4 ounces tonic.

Use this general recipe for simple syrup to make your own flavors. Some of Christine’s favorite combinations are lemon and thyme, grapefruit and rosemary, strawberry and black pepper, pineapple and Thai chiles, limes and chipotle chiles, peach and lemon verbena, and blueberry and lavender.

Order the Green Plate Special Cookbook here.