Seed-to-Plate Workshop Series
The Seed-to-Plate workshop series was developed by visiting Eco-chef Roger Feely, in partnership with Victor Becerra, Director, Community Outreach Partnership Center, School of Social Ecology.
Now Available: Final Report Seed-to-Plate Workshop Series
>> Download report (pdf)
Quote from Workshop Participant:
“Chef Roger Feely makes learning about sustainability a fun and entertaining experience! The workshop was very hands-on and all of the participants were encouraged to experiment with the food we were preparing. In a short amount of time I gained confidence in the kitchen, made new friends and had an incredible meal.”
-Kimberly Roberts, workshop participant
Eco-Chef Roger Feely
The People’s Kitchen: Dine for a Cause
On November 20, 2015, the Sustainability Initiative hosted The People’s Kitchen: Dine for a Cause. The People’s Kitchen is a community restaurant that couples political education and social movement building with a local, organic meal prepared by participants, community members, and chefs. During this event participants helped Chef Roger Feely cook a meal and then participated in a discussion over dinner about decolonizing foodways.
Wild Foods: Harvest, Cook, and Eat
On December 3, 2015 the Sustainability Initiative hosted Wild Foods: Harvest, Cook, and Eat. This opportunity was open to community, students, faculty and staff, and included a foraging session with renowned food forager Pascal Baudard. Guest chef Mia Wasilevech from Transitional Gastronomy taught participants how to cook wild foods and Victor Becerra from Café Encuentro led a dialog about eating wild foods and food waste.