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Saving our Seas: Can Seafood Truly Be Sustainable?

Is truly sustainable seafood possible? How can we maintain the ocean’s ecological balance while still enjoying its bounty? What role can technology play in increasing the safety and traceability of our seafood supply?

These questions and more were debated by chefs, restaurateurs, researchers and entrepreneurs at the Jacques Pépin Foundation’s inaugural Seafood Symposium, which was hosted at JWU Providence’s College of Culinary Arts with the support of the Chefs Collaborative and Save the Bay.

99 Bottles: The Brewlab Experience

For Drew DuBoff, a senior studying food service management (with a special focus on beverage management), JWU’s Study Abroad programs offer incredible opportunities to travel, shift perspective and explore a particular area of interest in greater detail. So far, he’s headed to Germany, France and the Azores to study wine. This summer, he immersed himself in the brewing arts at the world-renowned Brewlab in Sunderland, England. Read on:

Soul Food Sessions Celebrate Culinary Diversity + Heritage in the Queen City

As Gabby James '20 was plating up a dish during during the June 19 edition of Soul Food Sessions, Charlotte’s African-American chef series, she wished her grandmother could have been there: To her, the event was “like another stepping stone for us. That was our freedom for us to show our true talents in cooking and in leadership and it shows we’re stronger together than we are apart.”

Pinch Food Design Wants You to Play with Your Food

Bavarian everything pretzels on a copper pipe where partygoers do the limbo; three-foot helium balloons that serve as floating trays for Pavlovas; a doughnut umbrella; a self-serve cocktail wall with booze dispensed via turkey baster. It sounds like a party Alice in Wonderland might throw, but these are the whimsical creations of Pinch Food Design, co-founded by Bob Spiegel '82.

Honey Baking Summit Brings Buzzworthy Collaboration to JWU

Now in its 6th year hosted at JWU Providence’s College of Culinary Arts, the Honey Baking Summit brought together bakers from all over the US to learn about and bake with honey. Sponsored by the National Honey Board, the event included breakout sessions that delved into consumer trends in honey, honey history — and even an apiary tour.

Attendees included James Beard Foundation 2018 Changemaker April Anderson of Good Cakes & Bakes, Emily Spurlin of Bad Hunter, and Sofra’s Maura Kilpatrick, among others. All were eager to swap ideas and get inspired.