A few weeks ago, we joined many others in watching CNN Heroes: Everyday People Changing the World. While we were impressed by each of the amazing individuals featured, we knew we needed to learn more about Robin Emmons, the Founder and Executive Director of Sow Much Good, an innovative program that works to bring food justice to the world. Read on to learn more about the amazing program and it’s equally amazing founder!
FP: We’re inspired by the mission behind Sow Much Good. What inspires you?
RE: Thank you so much! To inspire people in my opinion, is the highest compliment. That response and the gift of living my passion and purpose both inspires and encourages me continue the work of Sow Much Good.
FP: We’re glad (along with many others) that you decided to follow your passion!
We enjoyed watching you accept your CNN Heroes Award. Tell us about the experience.
RE: The experience was surreal. When you do not seek recognition or public praise for the work you are doing, the magnitude of that kind of exposure seems insane. I was extremely surprised and humble to be chosen as one of the Top Ten CNN Heroes and, having the privilege to meet and know the nine other amazing people also honored, was an invaluable gift.
The experience was transformative in my understanding of the impact of the work I am doing and in the need for more people to honor the things in which they strongly believe. It not only brings unexpected recognition but it also brings great social value and encourages the betterment of the human condition. For me that work is obviously cultivating healthy, whole, delicious food from our bountiful and amazing earth.
FP: The episode was transformational for us viewers as well!
When you get the opportunity, what are some of your favorite meals to cook at home for yourself and/or for guests?
RE: I eat a plant-based diet and love to prepare dishes that introduce my carnivorous friends and family to dishes that do not include meat. So as not to shock them too badly, I like to take classic meat laden meals and give them a veggie lover’s twist. Some simple examples might be a vegetarian lasagna or chili chock full of garden fresh vegetables. Other dishes stretch my guests’ culinary imaginations and indulge my love for greens and raw foods (un-cooking for them as opposed to cooking) so I’ll introduce collard wraps, apple avocado salad topped with chia seeds or a faux tuna salad made from soaked sunflower seeds and spices wrapped in Nori seaweed.
I love experimenting with fresh food in it’s most natural state and coming up with lots of beautiful, colorful raw dishes that fuel my body, please my palette and get my friends and family thinking about ways to incorporate more living foods in their own diets.
FP: We would love (and be so lucky) to be guests at your table dinner one night!
We ask everyone this question….What are some of your guilty pleasures? We like to call them foodie pleasures, hence the name 🙂
RE: Ok. So I’ll admit it. I absolutely adore potato chips but limit myself as much as possible to the homemade variety sprinkled with lots of sea salt. When I am trying to be really good and yet still indulgent, I simply pull together some easy kale chips and pat myself on the back for resisting my true temptation. 🙂
I am also a lover of spicy homemade hummus and rich guacamole topped with EVOO. That along with crunchy tortilla chips and it’s a perfect date night with just me! 🙂 I absolutely adore avocados and could eat one everyday sliced, mashed, cubed or whole just like a pear. Any of these foods and you’ll have no complaints out of me. Throw in a lovely glass of cabernet or pinot grigio and I am a happy girl!
FP: We love avocados also! Hummus, tortilla chips, guacamole and a glass of wine?! Mmm we like the way you think!
Tell us your vision for Sow Much Good in 10 years.
RE: My vision for Sow Much Good in the next 10 years is that the organization will be well positioned to view a body of work that played a significant role in the building of community food systems across our country and across the globe. I am hopeful that the work that we will hopefully reflect upon in the not so far off future, will render the phrases “food desert and food insecurity” relics, that are no longer neither relevant nor reality, but rather mere concepts buried in the graveyard of conditions that have long been eradicated.
FP: We’re certain your vision will be fulfilled with your drive, passion and determination! Thank you so much for your time. We wish you the best of luck in all your future endeavors!