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- Blocking Gender Bias
- Edgy Veggies
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- Plot the Me You Want to Be
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edgyveggies-stories
Stories From the Field
In a Q&A, Stanford Residential & Dining Enterprises’ senior manager of nutrition performance and wellness discusses the impact of the research behind Edgy Veggies on her organization’s efforts to support healthy food choices in the university’s dining halls.
In a Q&A with SPARQ, Erica Holland-Toll, executive chef of Stanford Flavor Lab at Stanford Residential & Dining Enterprises (R&DE), says that professionals in the culinary arts have always know the importance of a dish’s description, yet having the science behind Edgy Veggies to back them up has made their creative cooking choices even bolder.
In 2013, SPARQ affiliate and Stanford graduate student Brad Turnwald moved from Ohio to California, encountering new cuisine that prompted him to ask deeper questions about people’s relationship with food.
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