Interview with Josh Cooks from Nextdoorganics – 01.21.16

Josh helped found Nextdoorganics in 2011 and spent its first season on a rural farm outside Providence, RI. He now helps with strategic planning, design & technology, and operations logistics.

He WWOOFed on three farms in Europe and helped start a school garden at a democratic school in rural West Virginia, the state he is from. He previously worked at the Alternative Education Resource Organization.

He is also the co-founder of Sangha.is, a new online platform to facilitate the creation of residencies in learning communities around the world.

He graduated with a major in Culture & Politics from Georgetown University and earned a master’s in the Anthropology of Learning and Cognition from the London School of Economics.


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Moroccan Tofu with Hot Sweet Peppers, Raisins and Pistachio Nuts


1- 20oz. block of super firm sprouted org. tofu

2 t. chopped garlic

2 t. ginger

olive oil

3 t. Ras el Hanout (North African spice mixture), available at Whole Foods and other spice stores)

1 t. Salt

¼ t. Pepper

2 Tbs. Tamari

¼ cup raisins, softened in ¼ cup boiling water

1 onion, cut in quarters and slivered

2 cups broccoli florets

½ cup of hot sweet peppers, cut into small pieces.

½ cup pistachio nuts

juice of ½ lemon

1 Tbs. Italian parsley


Cut the tofu block into thirds, lengthwise, and lay out on clean dish towel. Pat dry with other towel. Cut into cubes. Cover bottom of heavy sauté pan with olive oil. Saute tofu cubes until golden brown, turning on all sides. Add the garlic and ginger. Then add the Ras el Hanout. Add the Tamarii, salt and pepper. Add the onion and cook until translucent. Add the broccoli and continue cooking until soft. Add the raisins with their juice, the hot, sweet peppers, and the pistachio nuts. Right before serving, squeeze the juice of ½ lemon over the tofu and garnish with the parsley.

Serve with rice.