Students in Yoko Inoue's Make Kitchen Communal Practicum weekly served delicious, nutritious soups made from local ingredients to essential staff on campus.
100 Tickets for True Nourishment
During Spring 2021, faculty member Yoko Inoue's Make Kitchen Communal Practicum has done amazing work in the Student Center kitchen. The class created a "free lunch for all" program by making delicious and nutritious soups—from scratch and made entirely with local ingredients from area organic farms—weekly for essential staff on campus.
Next week, they will launch a soup CSA fundraiser by selling tickets, available for purchase at the College Bookstore, for soups. This opportunity begins on Tuesday, May 18 at 9:00 am through Thursday, May 20 at 1:30 pm, or until tickets run out.
This fundraising project aims to support students remaining on campus who are unable to return home this summer, due to the prolonged travel restrictions and other challenges prompted by COVID-19. All proceeds will go to the student-led CSA initiative, which enhances direct relationships with local, small-scale, sustainable farms by purchasing their fresh vegetables, meat, and dairy products throughout the summer. This project also continues meaningful dialog about the local foodscape, consumer awareness, nutrition, and affordable food access.
One ticket buys either one 32 oz family-sized soup or three assorted 12 oz soups. Soup pick up will be held at the Student Center kitchen from Tuesday, May 18 to - Thursday, May 20 between 11:30 am - 1:30 pm, or by appointment.