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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.

Be Instigators of Change: Chef Mehmet Gürs’ Inspiring JWU Keynote

For Mehmet Gürs '93, '19 Hon., life and food are one and the same. As chef and partner of the Istanbul Food & Beverage Group, the adventurous Gürs presides over a growing range of restaurants, coffee bars and a culinary innovation lab. His visionary restaurant Mikla — a tribute to the richness of Anatolian cuisine — has ranked on the World’s Best Restaurant list since 2015. Buzzfeed listed his the coffee bar concept Kronotrop as “one of the 25 coffee shops in the world to see before you die.”

Thriving on Competition: Meet the 2019 Iron Chef + Bake-Off Contestants

It’s not every day that Food Network star Chef Jet makes a guest appearance at JWU Providence’s College of Culinary Arts, but last Friday was a special occasion — the annual Johnson & Wales University and Chartwells Iron Chef and Bake-Off Competition. The proceedings were streamed live on Facebook and Chef Jet served as the unflappable MC.