We’re thrilled to announce our February Educator of the Month, Christy Robb! A native New Yorker, Christy has been a food justice activist her entire life, whether through managing the largest soup kitchen in Brooklyn or serving as a community chef for Local Produce Link. She fervently believes that once people have the information and the know-how in regard to food, nutrition, and cooking, they will make sound decisions about their own and their families’ health and well-being. Since starting with Allergic to Salad in 2016, Christy has taught countless classes across the five boroughs, inspiring students with her creative recipes and generous spirit. We’re so lucky to have such a dedicated, well-rounded, passionate person on our team!
Christy’s here to tell us a little more about why she’s excited about food education.
Which ATS Classes do you teach/what ages?
I teach middle school at 521 ASL in Gramercy, Quest to Learn in Chelsea, M.S. 218 in Morrisania, and Bronx Park in Allerton.
Briefly describe your background in food, cooking and/or teaching, and how did you get started doing this work?
I have been teaching cooking, health and wellness through food in many community settings, especially service agencies.
My seasonal favorite is gazpacho.
In your opinion or experience, why is food education important?
It’s literally the building block of becoming a successful, healthy adult.
Anything else to add?
Allergic to Salad is an amazing journey for the educators and students alike. Students are able to find themselves through the educational setting we provide.
Here, Christy describes why our tofu banh mi is her favorite Allergic to Salad recipe to teach!
You’re the best, Christy! Thanks so much for bringing such great energy and enthusiasm to our classes.
Be sure to check back soon for our March Educator of the Month. Until then, happy cooking!