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Manager, Donor Engagement and Partnership Growth Organization

December 16, 2024

Manager, Donor Engagement and Partnership Growth Organization: Development in Gardening (DIG) Location: Flexible, Remote, preference for the Atlanta, GA areaTravel: The position will require approximately 25% travel, both domestic and international, to build relationships with donors, attend fundraising events, and engage with key partners. Position Summary: Development in Gardening (DIG) is seeking a Donor Engagement and Partnership Growth Manager to expand and strengthen our donor base as the organization scales its impact. The role will primarily focus on deepening relationships with individual donors

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Careers

Request for Proposals (RFP) Consultant: Grant Writer/ Prospector

December 16, 2024

Consultant: Grant Writer/ Prospector Organization: Development in Gardening (DIG) Introduction Development in Gardening (DIG) is an international 501(c)(3) nonprofit organization dedicated to improving the nutrition and livelihoods of some of the world’s most uniquely marginalized communities by teaching regenerative gardening practices. With programs currently in Kenya, Uganda, and Senegal, DIG’s core programs—including Farmer Field Schools, Priority Household Projects, and the Indigenous Foods Preservation Project—are helping increase food security, financial resilience, and social cohesion. By prioritizing the most marginalized populations, DIG works

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Blogs

Vizethann’s Banana Peel Cupcakes

December 6, 2024

Not only do these cupcakes cut down on food waste, but they’re also a conversation starter, showcasing how small changes in the kitchen can lead to a more sustainable lifestyle.

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No-Waste Baking

Banana Peel Cupcakes 

By turning what’s typically thrown away into a key ingredient, Chef Suzanne Vizethann highlights how creativity can redefine our approach to food waste. This philosophy resonates deeply with Development in Gardening (DIG), an organization dedicated to teaching communities how to cultivate regenerative gardens and reduce food waste. By soaking banana peels to soften them, blending them into a smooth puree, and incorporating them into a batter made with staple ingredients like eggs, sugar, and flour, these muffins not only cut down on food waste but also become a conversation starter. Together, these small, creative steps—whether in the kitchen or the garden—show how sustainable practices can lead to a healthier, more nourishing world. Give these cupcakes a try and join the movement toward delicious sustainability!

No-Waste Baking Recipes

Chef Suzanne Vizethann’s Banana Peel Cupcakes from Buttermilk Kitchen prove that creativity in the kitchen can also be eco-friendly! This recipe transforms banana peels—often discarded—into a delicious puree that adds moisture and flavor to cupcakes. It’s a fantastic way to embrace the no-waste philosophy while baking something unique. 

Ingredients

1 cup puree from banana peels
4 egg yolks
4 egg whites
2 ½ cups sugar (granulated)
3 cups flour (all-purpose)
5 tablespoons butter (unsalted)
2 tablespoons baking powder

Directions

Pre-heat oven to 350.
Cream butter and sugar together in stand mixer with paddle attachment.
Add egg yolks, one at a time.
Mix until fluffy then add banana peel puree.
In separate bowl mix together the flour and baking powder.
In clean stand mixer bowl whisk together egg whites with whisk attachment to stiff peaks.
Fold the flour mix into the butter mix and mix until combined, then add egg whites.
Fold together carefully; don’t over mix.
Scoop mixture into prepared muffin liners.
Bake for 20-30 min, rotating half way in between.

Banan Peel Puree:

  • Soak leftover banana peels in water for 2-3 days changing water everyday.
    Puree peels in food processor with a little water to thin out until smooth consistency, strain.

 

Meet Chef Suzanne Vizethann

Suzanne Vizethann a native Atlantan, is Executive Chef and Owner of Buttermilk Kitchen, the North Buckhead restaurant she opened in 2012. The beloved neighborhood restaurant serves brunch and lunch. True to Suzanne’s mission to nurture people through food, all dishes are made in-house from scratch with sustainably grown ingredients from nearby farms. Suzanne also opened The Hungry Peach, a lunch spot in the Atlanta Decorative Arts Center in Peachtree Hills. She was a winning contestant on The Food Network’s cooking competition “Chopped.” She has been featured on NBC’s “The TODAY Show” and on The Food Network’s “Diners, Drive-ins, and Dives,” in Martha Stewart Living, Atlanta Magazine, Creative Loafing, The Atlanta Journal Constitution, and many more.