Check out photos from our Winter Seed-to-Plate Workshop Series.
There is still time to register for our last event on January 21, 2016: Reimagining Mexican Foodways

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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.