Print 
PDF 
Everyone’s talking about “sustainability” these days. What we’re really searching for is “what has lasting impact and lasting value?” Food creation/food service as a vocational pursuit is perhaps one of the MOST sustainable industries. Afterall, WE ALL EAT! But what we hope to create with our Culinary Arts vocational program is a change in the way we eat: moving away from fast, tasteless, and impersonal and back to a more lasting (and loving) relationship. We value:
- Food diversity – we’ve so limited our food choices and our palette
- Table fellowship – seeing food as a means for bringing families and communities together in conversation
From Seed to Table
Our “seed to table” concept means that the culinary arts program will be fully integrated with our Horticulture and Urban Agriculture efforts as well as Food Service/Catering and Food Retailing. Women in our program will participate in planning and growing food, harvesting and preparing it, serving and selling it.