iEat Green - 09.09.21 - Chad Marvin

Chad Marvin is a current Master’s candidate in Sustainable International Development at
the Heller School for Social Policy and Management. He served with the Peace Corps as
an Agroforestry Volunteer, and then a Cultural Environmental Volunteer Leader from
2017-2020, living in a rural community in the mountainous region of country, Fouta
Djallon. Chad’s current research is around the intersection of climate change with women
and youth in Guinea. His research is informed by his role as Program Associate for
AquaFarms Africa, a social impact enterprise that trains women and youth in the capital
city of Guinea, Conakry to run their own aquaponic farms. Originally from Long Island,
 New York, Chad interned for iEat Green while attaining his bachelors in Environmental
Humanities at Stony Brook University. Chad’s passion is finding the links between social
and environmental issues and creating long lasting solutions that acknowledge the root
causes of these problems in order to create a more equitable and sustainable world.

Chad Marvin
AquaFarms Africa
Email- chad.e.marvin@gmail.com

 

Gazpacho- Cold Vegetable Soup

1 Cucumber
2 Red Pepper
1 Vidalia Onion
3 Tbs Olive Oil
½ Jalapeño Pepper
2 t. salt
4 cups fresh Heirloom Tomatoes (seeds removed)
4 Tbs Fresh Dill - Chopped
4 Tbs Fresh Parsley - Chopped
Juice from 1 Lemon
Fresh Pepper to taste
Org. Tomato Juice (optional)

Pulse the first 7 ingredients in a food processor until well blended. Add the
can of fire roasted tomatoes and continue to pulse. Add the dill and parsley
to taste. Add the fresh squeezed lemon and pepper to taste. Add organic
tomato juice or organic tomatoes if you would like it thinner.