Mr. Adams is responsible for the site management, daily operations,programming, budgeting, long range planning, and supervision of staff andvolunteers at the Edible Academy. Mr. Adams joined the Garden as aScience Education Intern at the GreenSchool in 2001. He was hired as theCoordinator of the Everett Children’s Adventure Garden in 2002, and waspromoted to manager of the Family Garden in 2005. He became Director ofthe Edible Academy in 2012. Mr. Adams was instrumental in thedevelopment of the new campus, i...
Mr. Adams is responsible for the site management, daily operations,
programming, budgeting, long range planning, and supervision of staff and
volunteers at the Edible Academy. Mr. Adams joined the Garden as a
Science Education Intern at the GreenSchool in 2001. He was hired as the
Coordinator of the Everett Children’s Adventure Garden in 2002, and was
promoted to manager of the Family Garden in 2005. He became Director of
the Edible Academy in 2012. Mr. Adams was instrumental in the
development of the new campus, including the design, new garden
configurations, new program concepts, and staffing structures. Mr. Adams
collaborated with NYBG’s Professional Learning colleagues to develop and
implement three teacher institutes dedicated to school gardening, and has
executed several grants with local partner organizations to promote garden-
education and nutrition education. Mr. Adams has presented at numerous
local and national conferences dedicated to youth and garden-based
education, and is involved in NYC area advisory panels focused on
promoting health and wellness, garden-based education, and food education.
When not involved in garden-based education at NYBG, Toby can be found
watching soccer or riding a surfboard, two sports he has spent most of his
life pursuing in his free time. Mr. Adams earned a B.S. in Biology from
SUNY Geneseo.
Hearty Black Bean Soup
Ingredients;
2-1/2 cups dried Black Beans
6 cups water
2 Bay leaves
2 cloves garlic
2 onions, chopped
2 carrots, diced
1 celery stalk, diced
½ red pepper, chopped
½ yellow pepper, chopped
½ cup cilantro, chopped fine for garnish
2 t. cumin
1 t. oregano
2 t. salt
1 t. pepper
2” piece kombu
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Directions;
1. Wash and Drain beans, place in pressure cooker with 6 cups water, 2 cloves garlic, 2 Bay leaves,
kombu, oregano, and cumin. Set pressure cooker for 20 min. (or in large stock pot for 2 hours or longer,
until soft)
2. Meanwhile, in stock pot, sauté onions, carrots, celery and peppers in olive oil until soft.
3. When beans are done, remove bay leaves and kombu. Using an immersion blender, puree the beans
until smooth.
4. Add the veggies to the beans. Add 2 t. of salt, 1 t. pepper.
5. Taste and adjust spices to your liking. Add more salt and/or cumin if desired.
6. Add approx. ½ cup cilantro.
7. When serving, garnish each bowl with chopped red onion, a little cilantro and cashew cream (recipe
for cashew cream below)
8. Serve with tortilla chips.
Cashew Cream Recipe- puree until smooth, ½ cup of soaked cashews with ½ cup of water and juice
from ½ lime. Salt to taste, Serve as garnish on soup.
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