Executive Director of REAP Food Group, Madison, WI
Philip is a local food, local farm, food and seed sovereignty, and food justice advocate. Philip is currently Executive Director at REAP Food Group in Madison and is always finding new farmers, gardeners, and chefs to grow and cook with collards. He is currently working on facilitating a group of collard enthusiasts in the Madison area.
Why are collards special?
My first truly amazing experience with collards was in 2016. At the time, I was working at Seed Savers Exchange, and we grew 65 varieties from the Morgan and Davis collection trips. I fell in love with the diversity in color, shape, size, and taste.
What’s Your Favorite Way To Eat Collards?
In 2016, Ira Wallace taught me the Brazilian Garlic Collard salad. I now tell every collard enthusiast about that cooking technique. I just love the flavors and simplicity of the preparation.