by Matthew Wexler

What does a retreat center in the middle of rural Vermont have anything to do with the Food Bank For New York City? Everything. Good Commons was born out of need to revitalize and reconnect with the world. Owner/creator Tesha Buss set the intention of creating a space where guests—and especially stressed out New Yorkers — could come and just “be.” When I came on board as chef and retreat co-partner, I brought my passion for food and community service. Together, we turned an idea into a reality: a space where people choose to vacation responsibly, where we forge relationships with local farmers and artisans and where we partner with charities who are not only taking a stand for what they believe, but charging forth with such conviction that change is bound to happen. The Food Bank is one of those charities.

Prior to Good Commons, I worked at the Food Bank and witnessed New Yorkers of every age and ethnicity — and in every borough — battle hunger. It unhinged me in an unexpected way and I felt compelled to follow my instinct and try to understand where my food comes from and how I could impart that knowledge to others. So I went to culinary school and traded my gray cubicle for the green mountains. Some roots run deep though, and I knew that past, present and future needed to grow in the same garden.

Good Commons has established the Food Bank as one of our signature charities for 2010. It’s a way for us to help create solutions to food poverty in New York City and help our guests understand that the privilege of farm-to-table cuisine should be accessible and affordable to all. A portion of proceeds will be donated from our upcoming Memorial Day Food, Wine & Rejuvenation Getaway, May 28–31. We hope to see you there, where you can eat good, be good and do good — all at the same time.

Matthew Wexler is Good Commons’ resident chef as well as a freelance food/lifestyle/travel writer. Follow him at www.roodeloo.com.