A Summer at Spannocchia: What We Can All Learn About Living Sustainably
Published 03/23/2023 in Scholar Travel Stipend
Written
by Vaneshia Reed |
03/23/2023
Two years ago, I returned to Boston in a leap of faith to embark on a culinary exploration, where I worked as a line cook in restaurants, produced food events in Harvard’s Pforzheimer House, and completed a culinary certificate program at the Cambridge School of Culinary Arts. Working in the food and hospitality industry made me increasingly sensitive to operational inefficiencies, sustainability issues, food insecurity and waste, the effects of monoculture, and just how broken our food system is.
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