Chad Marvin is a current Master’s candidate in Sustainable International Development at the Heller School for Social Policy and Management. He served with the Peace Corps as an Agroforestry Volunteer, and then a Cultural Environmental Volunteer Leader from 2017-2020, living in a rural community in the mountainous region of country, Fouta Djallon. Chad’s current research is around the intersection of climate change with women and youth in Guinea. His research is informed by his role as Program Associate for AquaFarms Africa, a social impact enterprise that trains women and youth in the capital city of Guinea, Conakry to run their own aquaponic farms. Originally from Long Island,  New York, Chad interned for iEat Green while attaining his bachelors in Environmental Humanities at Stony Brook University. Chad’s passion is finding the links between social and environmental issues and creating long lasting solutions that acknowledge the root causes of these problems in order to create a more equitable and sustainable world. Chad Marvin AquaFarms Africa Email- [email protected]   Gazpacho- Cold Vegetable Soup 1 Cucumber 2 Red Pepper 1 Vidalia Onion 3 Tbs Olive Oil ½ Jalapeño Pepper 2 t. salt 4 cups fresh Heirloom Tomatoes (seeds removed) 4 Tbs Fresh Dill - Chopped 4 Tbs Fresh Parsley - Chopped Juice from 1 Lemon Fresh Pepper to taste Org. Tomato Juice (optional) Pulse the first 7 ingredients in a food processor until well blended. Add the can of fire roasted tomatoes and continue to pulse. Add the dill and parsley to taste. Add the fresh squeezed lemon and pepper to taste. Add organic tomato juice or organic tomatoes if you would like it thinner.