Spring 2011

Green Appétit

Food has been a part of Evergreen’s educational banquet from day one, when faculty member Bob Sluss assigned Georg Borgstrom’s book, The Hungry Planet, to his political ecology students. Today, our students can study it in all its glory, from its microscopic makeup and the way it’s produced, distributed and prepared to why it’s nourishing and how it defines us. And for a number of Evergreen alumni, helping people enjoy good, healthy, sustainable and delicious food is their calling and life’s work.

Whether you’re an omnivore, a locavore, a vegan, a gourmand or any other kind of eater, we hope you enjoy this taste of how Evergreen’s creative individuals are using food to sustain themselves and their communities.

Photography: Evergreen Photo Services unless otherwise noted.

Read the feature articles online (or, download a PDF version @ 5MB).

Features

  • Green Appétit text graphic

    Setting a Greener Table

    From baking pies to organizing food carts, and even running a cooking school in sunny southern Italy, these Greeners have made their life’s work helping people enjoy amazing food.

  • Illustration of Honey Bees

    Catching the Buzz

    by Carolyn Shea

    Benjamin and Emily (Plott) Pixie ’05
    Sweet energy feeding the community.

  • Illustration of wine bottle and glass

    Cooking with Silvestro

    by Ann Mary Quarandillo

    Silvestro Silvestori ’99
    The Awaiting Table cooking school in southern Italy.

  • Illustration of Eggplant

    In Love with Food

    by John McLain

    Evergreen students are passionate about solving the global challenges of feeding the world.

  • Illustration of ice cream cones

    How Sweet It Is!

    by Ann Mary Quarandillo

    Ann Magyar ’98 and Ben Scholtz ’92
    Ice cream purveyors make life sweet for their communities.

  • Illustration of Pie

    Living the Pie Life

    by Carolyn Shea

    Beth Howard ’83
    On a mission to make the world better through pie.

  • Illustration of open sign and food cart

    The Patron of Curbside Cuisine

    by Carolyn Shea

    Roger Goldingay ’73
    Portland’s food-pod pioneer.

  • Illustration of forks and spoons

    Serving up Dreams

    by Carolyn Shea

    Cheryl Sesnon ’88
    Food at the heart of nurturing communities.

  • Illustration of food cart

    Stirring Up a Food Revolution

    by Carolyn Shea

    Donna (Goodman) Maltz ’81
    Serving the people of Alaska.

  • Illustration of Radishes

    What's for Dinner?

    by Ann Mary Quarandillo

    In print and online, Stacy Fraser ’96 and Leslie Hatfield ’04 help us make food that’s healthy and delicious.

  • Illustration of Spices

    Whimsy & Spice

    by Ann Mary Quarandillo

    Mark Sopchak ’94 and Jenna Park ’94
    Spicy sweet confections that are more than your average cookie.

News & Notes