Stephanie Morningstar (She/Her, They/Them)


Stephanie is a part of the Oneida, Turtle clan. She is a Herbalist, soil and seed steward, scholar, student, and Earth Worker, dedicated to decolonizing and liberating minds, hearts, and land- one plant, person, ecosystem, and non-human being at a time. Stephanie is the Coordinator of the Northeast Farmers of Color Land Trust. She grows medicines and food for her community at Sky World Apothecary & Farm; and occasionally mobilizes knowledge for Indigenous-led climate change and food sovereignty research projects. 


Christine Hutchinson (She/Her)

Member, Board of Directors

Christine is a veteran teacher in Newburgh NY. She graduated from Siena College & NY Institute of Technology. Relocated to the lower Hudson Valley from Long Beach CA, via Brooklyn and Albany, NY. In 2004, she started a character education, life-skills, community service program for teen girls. Since 2006, she’s been involved in food justice & self-sufficiency and small-scale commercial poultry farming. She is currently the education coordinator for Downing Park Urban Farm. All this work has resulted in youth involvement in gardening and stewardship projects, food security/equity, distribution, and engaging with leaders in the ag/urban ag movements. Christine started a nonprofit to umbrella old and newer projects. Most recently, she established an internship for youth at the urban farm. Where ever she goes, in all of her projects, her experience informs her ability to do research, question ideas, bring clarity and focus, and the ability to organize around multiple projects.


Georgian Radish Greens Paté

2 cup steamed radish greens 

1 cup walnuts

6 cloves garlic

½ cup cilantro

2 Tbs. olive oil 

1/2 cup red onion- chopped 

1 shallot, chopped

1 stalk celery- chopped

½ t. Salt

¼ t. pepper

1 teaspoon Khmeli Suneli Spice Mix (available online & spice stores)

½ teaspoon cardamom

½ t. cumin

¼ cup olive oil 


  1. Steam radish tops above 1” of water for 5 minutes. Let cool. 
  2. Squeeze out all water from radish tops. 
  3. Sauté onion and shallots in the 2 Tbs. of olive oil until golden. Add the chopped celery, and continue cooking for another 5 minutes.
  4. Using a food processor, pulse the radish tops until blended.
  5. Add the garlic, walnuts, sautéed onions & celery, and cilantro and pulse until smooth puree remains, wiping down sides as needed. 
  6. Add spices, salt and pepper. 
  7. Add olive oil slowly, while food processor is running. Adjust spices to taste.
  8. Serve with tortilla chips, pita chips, crudités or crackers.