Fake Simple
Amanda Shulman C’15 has earned national acclaim with Her Place Supper Club, where she’s also bending stubborn industry standards around life balance and labor compensation. It all began with a jolt to Penn’s off-campus social scene.
Food Meets Photography
High schoolers mix food culture and photography.
Seeds of Sustainability
The Penn Park Farm is rooted in education, advocacy, and well-being.
Eat Your Veggies
Rachel Drori C’04 cultivates plant-based meal service Daily Harvest.
Orchard Bounty
“The back-lit, bright green canopies were gilded, too—with bright orange balls.”
Stirring the Pot
Sara Polon C’99 is Soupergirl.
Survival Skills
Jennifer Clair C’94’s cooking class is available for take-out (as a book).
ISO: The Eatery’s Salad Dressing
If you were looking for cheap and healthful meals on campus in the 1970s, the place to eat was the basement of the Christian Association.
Food Waste Nation
Conference tackles food waste (all 1.3 billion tons a year).
Four-Course Fridays
Full plate.
A Nose for Quality
Susan Rodriguez CW’73 is a “wine epidemiologist.”
The Cake Boss
Are you joking? You want me to deliver your wedding cake?
Short-Order Entrepreneur
Nate Adler C’11 has an appetite for entrepreneurship
Findings
Follow the Leader and SpongeBob SugarPusher
Farm Therapy
Kathleen Fields GNu’87 teaches kids farm-work, and more.
Drinking Games, Wharton Style
Wharton team advances to international wine-tasting contest.
The Frosting of War
Ultimate Collegiate Cupcake Decorating Competition
Students Show Appetite for Food Writing
Good reading about eating: Penn Appetit
Momma Knows Best
Ruth Eni Ed’45 GEd’46 is “Momma Dietz.”
The History Buffer
Stephen Fried says we have Fred Harvey to thank for retail chains, Western tourism, and our model of exemplary customer service. He also suggests that his just-published book about the man and the “railroad hospitality empire” he embodied represents a new nonfiction genre: history buffed.
Vendor Defender
Street Vendor Project Director Sean Basinski can tell you all about the mouth-watering offerings available from New York’s food trucks and carts—and even more about the daily struggles faced by the immigrant men and women who operate them.
The Omnivore’s New Dilemma
(Which exotic University City restaurant should we try tonight?)
Dining a la Penn
Remember the dining halls? You can still get a burger and fries, but pretty much everything else has changed.
Quakers in the Kitchen
Penn alumni offer tips on how to relax and host great parties, eat well without harming the environment, and dine like a gourmet on the cheap.