By Former Bon Appetit Fellow Taiyo Scanlon-Kimura
Anthropology of Food final projects [include] groups of students creating dishes and pitching hypothetical nonprofits emphasizing zero-waste production, local and sustainable sourcing, and techniques or traditions that “decolonize the diet.” [The Bon Appetit team was] thoroughly impressed with the projects and, given the overlap with Bon Appetit’s philosophy, were determined to help showcase the final projects this spring. Working with Mayo, Chef Grant, and Chef Loren, we hosted this semester’s final in the main cafe so students coming in for dinner could see the projects firsthand. Ten groups prepared samples and pitches for their ventures, from plant-forward “edi-bowls” to healthy breakfast education programs in Oakland schools. What’s more, Chef Loren spent the night before with three groups in the kitchen perfecting their dishes, and he even used two of the project recipes–the “edi-bowls” and chilaquiles–as inspiration for the Classics station that evening.
