SUMIYA KHAN, MS, RD
A co-founder of Sanctuary Kitchen and a Registered Dietitian, Sumiya is the Kitchen Program Manager at CitySeed, where she oversees Sanctuary Kitchen, cooking and food education, and food business incubation. She is the daughter of Indian immigrants and global justice activists, and is a California native raised among a diverse and multicultural community with a large immigrant and refugee population. Started as her passion project, Sanctuary Kitchen is the synthesis of her upbringing, work in social justice, and passion for food and nutrition. In her spare time, Sumiya enjoys baking, world traveling and photography.
AMELIA REESE MASTERSON
Amelia, Executive Director of CitySeed, has worked for over a decade at the intersection of food security, health, agriculture, and refugee services. She has worked with Iraqi and Syrian refugees across the Middle East on food security programming, in addition to spending time in New Haven both earning a Masters in Public Health and working in community-based food and nutrition services. She sees food justice as central to the wellbeing of New Haven, and food as a vehicle for bringing community members together.
Roasted Beet Salad
8 Beets
¼ cup Balsamic Vinegar
¼ cup olive oil
1 t. mustard
2 Tbs Orange Juice
Salt & Pepper to taste
Roast beets for 50-60 minutes.
In large bowl, mix together the balsamic vinegar, olive oil, orange juice and mustard.
Let the beets cool for 10 minutes before peeling.
Dice into small bite size pieces.
Add the beets as you cut them. Let them marinate for ½ hour before serving.
Season with Salt and pepper.