Cambridge, MA – Nearly three-and-a-half years after they created Forward Food plant-based culinary training at Harvard, Chef Wanda White and Ken Botts of the Humane Society of the United States returned to campus on June 4 and 5, 2018 to lead Harvard University Dining Services’ (HUDS) chefs and managers through a two-day intensive training and tasting on plant-based cuisine.
Bill Creelman is on a mission to use all traceable ingredients and fruit from family farms. Whether your favorite Spindrift flavor is grapefruit, cucumber or orange mango, you’ll enjoy hearing this Massachusetts native talk about the origins of America’s first sparkling water made with just real squeezed fruit.
Founded by Claire Cheney in 2015, Curio Spice Co. is a woman-owned benefit corporation that specializes in directly sourced, sustainably produced spices from around the globe. Claire has traveled to over a dozen spice farms and communities over the past decade to build relationships with farmers and share their stories. Find out what motivated Claire to start a spice business, how she learned the art of spice blending and how direct sourcing allows for a premium product and improved farmer livelihoods.