Mission Statement:

Sustainable pantry is a showcase of my work from my kitchen preparing delicious, straight-forward and healthy meals. The pantry is the foundation, and when stocked thoughtfully and accented with fresh, high-quality ingredients, it sustains me, my family, our health and the planet with meal after meal of feel-good, taste-great food.


My goal with Sustainable Pantry is to show that even in an urban setting with a demanding schedule, you can sustain yourself on an environmentally responsible diet that’s healthy, delicious and won’t break your budget or cause you to spend your whole life in the kitchen. The trick is careful planning and stocking your kitchen with some pantry essentials.

The Kinds of Recipes You’ll Find Here:

This blog is about how I cook at home, and is therefore a reflection of the way I eat at home. All recipes pull heavily from my pantry which is stocked with a variety of whole grains, legumes, spices, oils, vinegars, condiments, and other assorted goodies. Unless noted otherwise, all recipes on sustainablepantry.com are original.

This site was started in June 2008. At home, the majority of our food is vegan, yet we do occasionally eat some cheese, eggs and dairy, and  about once a month or so, we enjoy responsibly raised/harvested meat or poultry. We’re lucky in that Alexa’s father keeps backyard chickens at his house in upstate New York and in addition to those eggs, we eat pasture-raised eggs from the NYC Greenmarket in Forest Hills. Any meat we enjoy is from Grow and Behold, a kosher, pasture-raised meat company started by a friend, Fleisher’s a local grass-fed meat company based in Brooklyn,  or B&Y Farms, an animal welfare approved family-run farm which we’re lucky to have at our Forest Hills Greenmarket. We occasionally eat canned, wild seafood from Vital Choice, a certified sustainable seafood company in Alaska. It’s most important to us to eat whole, local, minimally-processed foods as much as possible. All of the food we cook at home is prepared simply using high-quality ingredients. We mostly follow Michael Pollan’s rule that a food product used for cooking contain no more than five ingredients. (Notable exceptions: Sriracha (6 ingredients), curry paste (8 ingredients), Sambal Badjak (19 ingredients of Dutch/Indonesian gold). When we eat out of the house, I tend to stick to a vegan diet. (Except for that time when I was lucky enough to be taken to 11 Madison Park by dear friends and I ate – and thoroughly enjoyed! – everything they put in front of me. I guess I’m more of a flexitarian, but there’s gotta be a better word than that, right? Marketing people – where are you?!)

What’s This Sustainability All About?

31% of our nation’s food is thrown out each day. By learning to cook based on what you have in stock (and stocking the right things), your kitchen will be more sustainable, meaning that food makes it onto your plate before making it into the trash. Sustainability is the capacity to endure. With the choices we make, we have an impact on the endurance of the planet, the earth’s resources and our health. Be a gastroactivist – a totally made up word that I’ve decide to define as:

     Gas·tro·ac·tiv·ist (gas’troh-ak-tuh-vist)

n. One who makes informed and empowered food choices with the awareness that      what they eat has a direct impact on the health of themselves and the planet

We all make our everyday food choices based on so many factors which may include: taste, health, cost, convenience, geography, religion, politics, you get the point. With the hustle of modern life, it’s understandable that convenience and cost usually win out, it happens to all of us. But that doesn’t have to mean fast food, microwave dinners, pizza and take-out all the time (or even any of the time once you’ve worked at it and learned a few tricks).

We’ve been fooled into thinking that cooking food from seasonal vegetables and whole grains has to be time-consuming, inconvenient or expensive, but that’s just not true. With a few techniques, some basic equipment, and the right pantry, you can learn how to get yourself on a great tasting, nutrient-dense, feel-good diet.

Support Local, Sustainable and Organic Producers:

By supporting local, organic, and sustainably produced food, visiting farmer’s markets, joining a Community Supported Agriculture (CSA) program, and cooking at home using real ingredients, we can help bring real change to the food landscape in this country.

We participate in a both a Summer and Winter Hazon CSA that delivers to a drop-off location in Queens, and majority of our produce is from our CSA’s farm, Golden Earthworm Organic Farm, on the North Fork of Long Island, supplies our 26-week growing-season share. Mountain View Farm supplies our monthly winter share.  Our CSA offers supplementary shares of  Cayuga Organic Farms dried beans, grain and flour and Adamah goat cheese, pickles, and jams. In the late season, our CSA offers additional tomato shares, which we process and can/freeze to last us through the winter. To learn more about our CSA, and to find out if there’s a CSA program near you, CLICK HERE

A little about me:

Alexa Weitzman grew up cooking and learned at an early age that good food comes from fresh ingredients. She has worked in the kitchens of some of New York’s finest restaurants, served as the chef at a small organic vineyard in Provence, France (best 6 weeks EVER!), and has stocked healthy meals in the fridges of busy New York families. Alexa has a BS from NYU in Studio Art and a MS from Touro College in Oriental Medicine and Acupuncture. She is a licensed acupuncturist in New York State as well as a nationally board certified Chinese herbalist. She teaches cooking classes emphasizing her style of easy, plant-based and nourishing recipes. Check out the Other Endeavors page for upcoming classes.

I hope you find inspiration in these posts. If you do, follow me on Twitter, Instagram or Pinterest, and become a fan on Facebook.

Questions, comments, favorite recipes and successes are welcomed either through comments, or by emailing: comments {at} sustainablepantry {dot} com. Sustainable Pantry is also available to cater your next get-together in the New York area, contact us for details.

Cooking Demo

5 thoughts on “About

  • June 24, 2008 at 10:10 pm

    Pretty awesome blog. Takes more time to write than cooking the food. Keep on going.

  • July 18, 2008 at 1:43 pm

    Love this site loved the pics and really enjoyed the easy to follow cooking guides.

  • November 14, 2008 at 11:20 am

    I will for sure bookmark your Blog. I like the FlickR link to all the pictures of past dishes, but I wish they referenced which archive they are in. Being retired due to disability, good, healthy, not to expensive, cooking is a God send.

  • November 15, 2008 at 12:59 am

    Glad you’re enjoying the blog Jim. We will be improving our archiving soon, adding a list of linked recipes on the sidebar. The pictures are from before we started blogging, so unfortunately we don’t have entries for them. Is there one dish in particular you’re interested in making? We’d be happy to provide you with a recipe. I like your site, some really beautiful pictures. Cheers!

  • August 6, 2016 at 6:17 pm

    i just have a question i saw the cheese made in 5 mins and was wondering if you could freeze it after it is cooled i know it’s curds but just wondering as i have never made homemade cheese but would love to try

Leave a Reply

Your email address will not be published.