1:1 Foods (2026)

16/12/2022

As the sun sets on 1:1, we want to share our unending thanks to our comrades. We are deeply proud to have lived out our belief in community-driven food justice work, to have been a node in a vital community food web, and to stand as yet another example of what culinary social enterprise can be and achieve – and we couldn’t have done it without our partners.

Here’s to our day-ones! Please check out and support their work. 💛

16/12/2022

We are grateful for so much as we reflect on our time as a company. Most meaningfully, our mission and work have allowed us to devote real resources to community-based food justice at home here in New York.

By the end of this year, we will have invested
⏳ more than 2000 hours of compensated staff time,
🍲 3500+ culturally relevant prepared meals,
💪 and $47,000+ in financial contributions
all to community-centered, community-powered food justice work in NYC.

In particular, we have been core contributors to the collaboratively-run Security Program, a network of local farms, food businesses and community organizations. Together, we’ve worked to make nourishing food and locally grown produce available for Black and brown trans and gender nonconforming folx in our community, as part of a vision of inclusive care, empowerment, and joyful resilience.

15/12/2022

It’s with deep gratitude that we announce that 1:1 Foods will be closing its doors as of December 16th. Since we launched in May 2020 — in response to COVID and its impact on food insecurity and small food businesses — 1:1 Foods has evolved from a meal kit company to a catering & events business, always with a social enterprise model holding community-led food justice at our core. Now, as 2022 comes to a close, we’ve arrived at the end of this journey. But our work, through our partners and collaborators, will live on.

We are so grateful to all those we’ve had the privilege to work, cook, plan, strategize, and serve alongside these past two years, and to all who have supported us! Thank you so much for joining us.

Read our full farewell letter at the link in our bio.

With gratitude, solidarity, and love,
The 1:1 Foods Team

Tadesh, Kim, Pedro, Kyrelle, and Quin

23/10/2022

❤️‍🔥 THE GRAND FINALE ❤️‍🔥 join us for the very last of the season October 30 with Chef !

We can’t believe we’re at the end of this growing season, after 10 wonderful events, feat. a dozen dynamic guest chefs, the most beautiful produce grown right on the farm — and many many Sundays of sunset views, crop-side strolls, leisure, joy and delicious food and drink with hundreds of guests 🧡 thank you, thank you!

Happy to do it one more time with a very special celebration next Sunday. We’ll have live mariachi, abundant mums and marigolds, an altar offering, and this 🔥💥🔥 menu below.

With a passion for cooking developed at his mother’s knee, Chef Gabriel pays homage to his mother, Adelina Huerta, by reprising Mom’s Mole Poblano. Multiple chile varieties (ancho, mulato, & pasilla) and smoky whole spices are roasted and grounded, incorporated for depth, layered flavor, and heat. Mole gets its dark brown, almost black color from a Mexican herb, hoja santa, and lots of dark unsweetened chocolate. Adelina’s Mole contains over 30 different ingredients, but the ingredient that you are guaranteed to taste the most is a mother’s love.

MAINS
❤️‍🔥Adelina’s mole poblano — Dried chiles, Fair-trade Mexican chocolate, sesame seeds, chile treads with either Cornish hen (meat option) or oyster mushrooms (veg option)

SIDES
💙Heirloom blue corn tortillas from Sobre Masa
💚Arroz verde — Slow-cooked rice cooked in cilantro broth, served with grilled seasonal vegetables, chile poblano, purslane, citrus, marigold flowers

DESSERT
🤎Chocoflan (the impossible cake Z as— Decadent dark chocolate cake with a dulce de leche caramel flan

LINK IN BIO; see you there!

19/10/2022

Fall is here! 🍁🍂

Join us in celebrating the end of the farm season with ’s closest friends and extended farmily!

Entry is FREE! The farm will have have a market table with farm veg, honey, hot sauce + more, local community orgs tabling, family activities by City Growers , farm tours, plus delicious food by us at 1:1 + drinks!

[ID: flyers with a new buzzing around an illustration of an apple and pumpkin, with text in English, Spanish and Chinese detailing the above activities.]

12/10/2022

Just two more to go this season! 🍂🍁

Join us this Sunday Oct. 16 for dinner with — yes, that’s Denzell Washington with two l’s — for big autumnal vibes and fusion flavors.

Chef Denzell specializes in developing menus that “draw on indigenous ingredients reflecting deep cultural histories.” He will be plating up his passion – fusion cuisine – at his Roof Stoop, and describes his menu as African-American soul food with Japanese flavors and French technique.

Born and raised in New York City, Chef Denzell grew up inspired by watching Food Network — then began his culinary career to support his family as a young father. From there, over the last ten years, he’s grown his craft working in kitchens from Morimoto; to ; to serving as chef in residence at the start up AgTechX. Fun fact: He’s a 2020 winner of “Chopped” 🏆

MENU

Mains
— Chicken paillard or Fairytale eggplant paillard with miso glaze and autumn salad

Sides
— Heirloom tomato salad with sherry gel, herbs
— Carolina rice with baby lima beans, smoked turkey neck bones

Dessert
— Tart cream in savory mini cone

Link in bio as always; hope to see you there! Save the date for our final Stoop 10/30 — celebrating with and 🙏

[ID: Chef Denzell in a black t shirt in profile, smiling, surrounded by hot pink, purple, orange and neon green Roof Stoop graphic veggies.]

09/10/2022

Grateful for another heart warming Roof Stoop cooking in community — with family!

Thank you for the nourishing meal on a rainy day, and the wonderful time with not only Chef Ruby but her adult kids (and son’s partner!) helping out with everything from mixing the most delicious sweet potato chaat to scooping ice cream alongside the dessert.

Thank you for sharing these beautiful photos. Swipe to see scenes from our happy kitchen — and group photo of the Ruby’s, 1:1 Foods and Brooklyn Grange collective event squad 🫰💪✌️

Many of the specialty dishes made by Ruby Jawaid of Ruby’s Kitchen are based on recipes her parents brought with them to Karachi, Pakistan, from Aligarh, India, during the partition of 1947. Her son Waqas describes karahi —the dry-fried tomato curry, pictured here with eggplant — as a canonical dish, but “everyone has their own twist.” Ruby’s is based on her mother’s recipe, with additional touches of her own.

01/10/2022

Tomorrow! 🌶🍗🍚🫑🍆

Join us and for a beautiful Pakistani meal, at 2:30 PM and 6 PM at our fave Sunset Park 🌞

Swipe for Chef Ruby’s chicken karahi close up, scroll down for full menu — and hit the link in bio to reserve!

MENU
Chicken Karahi OR Eggplant Karahi (veg option) — dry-fried tomato-based curry with Brooklyn Grange tomatoes and hot peppers, served with basmati zeera rice.

Sweet Potato Chaat — fried sweet potato tossed with yogurt, pomegranate, Brooklyn Grange beets, radish, and carrot with tamarind drizzle and mint chutney.

Lauki ka Halwa — Cardamom-scented dessert made with grated bottle gourd and non-dairy milk, almonds and pistachios served with vanilla ice cream.

23/09/2022

Next up: October 2nd Roof Stoop with !

Looking forward to welcoming Ruby Jawaid and her team — including her children cooking alongside 💚💚 — to the rooftop next Sunday, for the flavors of Pakistan. More about Chef Ruby and the menu below; link in bio as always 🧚‍♂️🧚

“Ruby Jawaid is a special education teacher, a volunteer for New York Cares, and a loving mom who lives in Brooklyn, New York. Her parents immigrated to Karachi, Pakistan, from Aligarh, India, during the partition of 1947, bringing with them treasured memories and precious recipes. When her mom and dad passed away in 2018, she created a handmade recipe book to preserve her mom’s recipes. And when she successfully completed her heart pacemaker surgery in 2019, she decided to begin this project to share the culinary magic with fellow New Yorkers.”

🍗🍆Chicken Karahi OR Eggplant Karahi (veg option) — dry-fried tomato-based curry with Brooklyn Grange tomatoes and hot peppers, served with Basmati Zeera Rice

🍠 Sweet Potato Chaat: fried sweet potato tossed with yogurt, pomegranate, Brooklyn Grange beets, radish, and carrot with tamarind drizzle and mint chutney

🍨Lauki ka Halwa — cardomom-scented dessert made with grated bottle gourd and non-dairy milk, almonds and pistachios served with Vanilla Ice Cream

19/09/2022

Moved and inspired that our next Roof Stoop, September 25, with .babykitchen, is already sold out 🤲🌞 Honored to be cooking with , her father, and sisters, in tribute to her late mother Hong P**c Tran.

For this event, we are donating $5 of each ticket to two Buddhist temples where Hong P**c Tran was in beloved community.

In Phoebe’s words: “Trúc Lâm Buddhist Temple was established in 2016 by venerable Thích Tâm Lương in Corona, California. It is a place where my mom sought community and peace, and in many ways, it is her living legacy. She played a central role in building the temple, adorning its altars, and knitting together the community that upholds it today. There, she built an outdoor kitchen where she spent every weekend she could muster to create elaborate vegetarian Vietnamese dishes. It is now the place I return to to be in the presence of her spirit, to wear her prayer robe and light an incense for her at the altar, and to nourish myself with meals that remind me so much of her.”

We look forward to sharing more images and stories from this gathering. Sharing for now a photo of Phoebe smiling at sunset from her Roof Stoop last year, a flyer for this year’s — and the menu, below.

Mains
— Bún Bò Huế | beef shank, beef tendon, pork hock, chả huế, rice noodles in a lemongrass bone broth served with herb salad, lime, sa tế & fish sauce
— Bún Huế | mock beef & tendon, vegan chả huế, rice noodles in a lemongrass vegetable broth served with herb salad, lime & sa tế (veg option)

Sides
— Bánh Khọt | turmeric crispy rice cakes with shrimp & pork or mushrooms (v) served with lettuce, herbs, starfruit & peanut nước chấm

Dessert
— Chè Thạch Rau Câu | agar jellies, dragon fruit, ground cherries, water chestnut mochi, nata de coco, coconut milk, herbs

10/09/2022

Still basking in the late summer glow of our dinner with 🌞🌞🌞

Thank you to the entire Outstanding team, Sunset Park, the farmers, the guests who joined us, and the many hands who touched and blessed this food — our culinary team, led by and , .tar, , Abraham and our extra deep bench of all-star fam, including , and .

Gratitude to the sweet collaborators and purveyors who worked with us to bring forth this menu — specially caught fish from ! dry aged short rib from ! callaloo from ! — and especially to the farmers and the land, eight stories up. We literally could not do this without you.

Swipe for some beautiful scenes from the day, lenses by the amazing .

1:1 Foods

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