Hope Grows Here
- By Demetria Dixon
- Published 12/16/2009
- Community
- Unrated
Tarsha Gary is the executive chef and creative force behind CRAVE Gourmet Bakery & Catered Cafe, a full service catering and event planning company. Her culinary skill and event planning passions have afforded her the opportunity to cater such milestones as the UT Dental Branch’s 50th Anniversary Celebration of Dr. Zeb Poindexter, Sr. and the historic VIP Reception for the Grand Opening of The African American Library at The Gregory School.
Recently named as one of the Mother Nature Network’s Top 40 Chefs Under 40 offering sustainable food solutions, Gary shares the list with some of the country’s most innovative culinarians, including Sam Kass, who is President Obama’s personal chef and also the White House’s inaugural Food Initiatives Coordinator.
Long involved in urban gardening and organic food solutions, Gary founded the community agricultural endeavor, ECOTONE which stands for “Ecological Atonement.” Its goals are the creation of sustainable and organic food solutions in urban communities as well as the introduction of an educational model that teaches children and members of the larger community about planting, harvesting and how the land they live on can offer a means of sustenance and financial benefit.
Gary recently broke ground on the St. Charles Street Community Gardens in Houston’s historic 3rd Ward.
The ground breaking included art pieces and hand painted signage from celebrated local folk artist, Walter Stansell. Stansell is responsible for hand painting many of the signs which grace the historic businesses in 3rd Ward.
The edibles were prepared by Gary, Mark Hawkins, executive chef and owner of Madison Avenue Catering and renowned Chef Wendell Price. Having recently returned to Houston, Price is impressed by Gary’s tenacity and said, “I always try to be supportive of my fellow chefs. I think what Chef Tarsha is doing here is great. She’s promoting the awareness of health and food choices, in general.”
Hawkins added, “Chef Tarsha is unique. She is giving back now. She is reaching out and helping out as part of her journey.”
The land was awarded to Gary only 15 days prior to her ground breaking, after she submitted one of the most comprehensive urban garden plans the City of Houston’s Land Assemblage and Redevelopment Authority (LARA) had ever seen. The land which was previously covered with trash and unsafe for human habitation is now leveled off and landscaped with mulch provided to her by the master gardeners from “Alabama Gardens,” noted as the City of Houston’s oldest community garden.
The plot is fenced off with a sturdy fence built by several young men from the neighborhood whom Gary has taken under her wing. That is part of her goal; to use those community resources for the betterment of their community and themselves.
Alan Lee of Project Row House Community Development Center, said of her efforts. “Look at these kids she’s working with; drug dealers, drug users. She’s working with kids and people who may not have ever conceived what this could be or what they could be. She’s giving them something that they may have been lacking. She’s extending to them respect and responsibility and they are responding in kind. In their past non-productive activities a lot of these kids were focused, inward, on self. They are now focused outward. Their involvement with Tarsha’s project is helping them look outward and contribute to making their environment better.”
Hugo, one of the young men said: “Chef Tarsha trusts me and I am trying now to do good work so she can tell others about my work.” ECOTONE fell into place when she met financial analyst, Trent Jefferson. Jefferson commented, “Tarsha and I met through a mutual friend. I like to eat and she likes to cook so it was a meeting of the minds.”
As the director of operations for ECOTONE, Jefferson, an alumni of Rice University’s Jones Graduate School of Business, provides the strategic planning and top organization development needed to take ECOTONE nationwide. “Defining the net value of volunteerism and community participation is just the starting point. ECOTONE is putting our values in to action and setting our sights on building even more useful garden spaces that spark real re-investment in our communities and the people who already live there,” Jefferson added.
Her mother, Sheila Gary, was on hand for this occasion. She shared her love for her daughter and her pride in her achievements. “I’m really proud of Tarsha for her efforts. She is a strong spirit warrior woman. Her commitment to service is a part of her makeup and it always has been. She’s finally found her balance. At first she started giving, giving, giving and it took a toll on her. It’s wonderful to see how she is ever evolving but always with an eye to do something good for the people around her.”
Gary embraces the spirit of urban innovation, believing that rather than allowing our communities to become casualties of urban blight we can make them self sustaining. She has several activities planned to continue to bring awareness to ECOTONE’s St. Charles Street Project: An upcoming Farmers Market that takes on the look and feel and has the community effect of a real rustic market.
“We are looking for “Eco-Enthusiasts” to help support the efforts of ECOTONE via volunteerism, supplies and to sponsor the costs of garden beds for seniors who want to participate but cannot afford the yearly fee ($300).” While the garden is a small step, it promises to produce big returns.
When asked why ECOTONE, Gary replied, “ECOTONE because the world is in our hands!”
For more information call (832) 265-9425.
Photo by Grady Carter
Gene Locke, Chef Tarsha,
Chef Wendell Price, and
Chef Mark Hawkins at the St. Charles Street Urban Community Garden Ground Breaking
Celebration
Recently named as one of the Mother Nature Network’s Top 40 Chefs Under 40 offering sustainable food solutions, Gary shares the list with some of the country’s most innovative culinarians, including Sam Kass, who is President Obama’s personal chef and also the White House’s inaugural Food Initiatives Coordinator.
Long involved in urban gardening and organic food solutions, Gary founded the community agricultural endeavor, ECOTONE which stands for “Ecological Atonement.” Its goals are the creation of sustainable and organic food solutions in urban communities as well as the introduction of an educational model that teaches children and members of the larger community about planting, harvesting and how the land they live on can offer a means of sustenance and financial benefit.
Gary recently broke ground on the St. Charles Street Community Gardens in Houston’s historic 3rd Ward.
The ground breaking included art pieces and hand painted signage from celebrated local folk artist, Walter Stansell. Stansell is responsible for hand painting many of the signs which grace the historic businesses in 3rd Ward.
The edibles were prepared by Gary, Mark Hawkins, executive chef and owner of Madison Avenue Catering and renowned Chef Wendell Price. Having recently returned to Houston, Price is impressed by Gary’s tenacity and said, “I always try to be supportive of my fellow chefs. I think what Chef Tarsha is doing here is great. She’s promoting the awareness of health and food choices, in general.”
Hawkins added, “Chef Tarsha is unique. She is giving back now. She is reaching out and helping out as part of her journey.”
The land was awarded to Gary only 15 days prior to her ground breaking, after she submitted one of the most comprehensive urban garden plans the City of Houston’s Land Assemblage and Redevelopment Authority (LARA) had ever seen. The land which was previously covered with trash and unsafe for human habitation is now leveled off and landscaped with mulch provided to her by the master gardeners from “Alabama Gardens,” noted as the City of Houston’s oldest community garden.
The plot is fenced off with a sturdy fence built by several young men from the neighborhood whom Gary has taken under her wing. That is part of her goal; to use those community resources for the betterment of their community and themselves.
Alan Lee of Project Row House Community Development Center, said of her efforts. “Look at these kids she’s working with; drug dealers, drug users. She’s working with kids and people who may not have ever conceived what this could be or what they could be. She’s giving them something that they may have been lacking. She’s extending to them respect and responsibility and they are responding in kind. In their past non-productive activities a lot of these kids were focused, inward, on self. They are now focused outward. Their involvement with Tarsha’s project is helping them look outward and contribute to making their environment better.”
Hugo, one of the young men said: “Chef Tarsha trusts me and I am trying now to do good work so she can tell others about my work.” ECOTONE fell into place when she met financial analyst, Trent Jefferson. Jefferson commented, “Tarsha and I met through a mutual friend. I like to eat and she likes to cook so it was a meeting of the minds.”
As the director of operations for ECOTONE, Jefferson, an alumni of Rice University’s Jones Graduate School of Business, provides the strategic planning and top organization development needed to take ECOTONE nationwide. “Defining the net value of volunteerism and community participation is just the starting point. ECOTONE is putting our values in to action and setting our sights on building even more useful garden spaces that spark real re-investment in our communities and the people who already live there,” Jefferson added.
Her mother, Sheila Gary, was on hand for this occasion. She shared her love for her daughter and her pride in her achievements. “I’m really proud of Tarsha for her efforts. She is a strong spirit warrior woman. Her commitment to service is a part of her makeup and it always has been. She’s finally found her balance. At first she started giving, giving, giving and it took a toll on her. It’s wonderful to see how she is ever evolving but always with an eye to do something good for the people around her.”
Gary embraces the spirit of urban innovation, believing that rather than allowing our communities to become casualties of urban blight we can make them self sustaining. She has several activities planned to continue to bring awareness to ECOTONE’s St. Charles Street Project: An upcoming Farmers Market that takes on the look and feel and has the community effect of a real rustic market.
“We are looking for “Eco-Enthusiasts” to help support the efforts of ECOTONE via volunteerism, supplies and to sponsor the costs of garden beds for seniors who want to participate but cannot afford the yearly fee ($300).” While the garden is a small step, it promises to produce big returns.
When asked why ECOTONE, Gary replied, “ECOTONE because the world is in our hands!”
For more information call (832) 265-9425.
Photo by Grady Carter
Gene Locke, Chef Tarsha,
Chef Wendell Price, and
Chef Mark Hawkins at the St. Charles Street Urban Community Garden Ground Breaking
Celebration