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Teaching More than Knife Skills at Chef’s Choice Summer Camp

For 3 weeks this summer, JWU Providence’s Cuisinart Center for Culinary Excellence was filled with the sounds of chopping, stir-frying, and good-natured commands like, “Get your tables wiped down!” and “We’ve got an hour until service!” But rather than college-age chefs-in-training, the subjects were kids and teens looking to sharpen their cooking skills in a professional-grade kitchen.

Unlocking Maple’s Untapped Potential, Part II

Earlier this summer, JWU Providence’s Food Innovation Design Lab (FIDL) was filled with the irrestistible smell of maple syrup. Six summer interns were working at breakneck speed to push the boundaries of the natural sweetener’s culinary and commercial potential.

Dubbed “The Maple Project,” the monthlong collaboration between JWU, URI’s College of Pharmacy and the Food Innovation Nexus (FIX), a JWU-funded startup, immersed the interns in the world of maple in order to create their own unexpected product concepts.

JWU, FIX and URI Join Forces to Unlock Maple’s Untapped Potential, Part I

If you think of maple as an ingredient at all, there’s a high probability that your first thought is to envision it in syrup form, drizzled liberally over pancakes. But have you ever thought of maple as a hero ingredient? Not only is it truly local — sap-giving sugar and red maple trees are native to North America — but natural products derived from it contain dozens of compounds with potential health and wellness benefits.

Earlier this summer, the Maple Project kicked off as an intensive, interdisciplinary collaboration between University of Rhode Island (URI), JWU and the Food Innovation Nexus (FIX) — a JWU-funded startup housed at the Providence Campus — to examine maple’s potential as a “smarter sweetener” — and to re-frame it as a food that’s not just for breakfast.

Martha Moments: My Internship at Martha Stewart Living

Kayla Hoang '19 is a JWU Providence Baking and Pastry graduate with a deep love for all things food. She has just completed five months exploring the world of food development at the Martha Stewart Test Kitchen in Chelsea, Manhattan. Here she reflects on her time in the test kitchen and shares advice for those with the same passion for food media.

Lessons in Urban Agriculture at City Farm

A group of 15 students from JWU’s Providence Campus, Regis College (Weston, Mass.) and Universidad de Congreso (Mendoza, Argentina) recently toured the Southside Community Land Trust’s City Farm as part of their research into food security and food access.

Thanks to a grant from the 100,000 Strong in the Americas Innovation Fund, the students were at the midpoint of a 3-week collaborative study abroad program to explore issues of sustainable community wellness and nutrition in the Americas.