Sustainable Food Club Semester Wrap-Up


By Seth Rosenberg (C17

Published 5.20.14

Photo by Anne Sauer

Photo by Anne Sauer

Photo by Anne Sauer

Photo by Anne Sauer

Sustainable Food Club Semester Wrap-Up

It’s been a busy semester for the Sustainable Food Club! Thank you to everyone who helped make the various events and happenings a success. Let’s take a quick look back and see what we were able to accomplish!

Thanks to the efforts of club members Tim Shaw (C19) and Anne Sauer (C17), in March we were able to take a group visit to St. George Spirits in Alameda to learn about (and taste!) their craft spirits. St. George is situated in a 65,000 square foot airplane hangar on the former naval air station, and their stylish tasting room overlooks their spacious operation. Most memorable are the stunning copper pot stills in which St. George works its distilling magic. Both the bartenders and the hilarious tour guide provided insight into what goes into making their wide range of artisanal spirits. Many of their products are designed to capture the essence of fruits, herbs, and botanicals. My personal favorite was the spiced pear liqueur, made from organic dry-farmed Bartlett pears.

The following month the club was proud to present a panel discussion focused on opportunities and challenges in sustainable food entrepreneurship. Showing the strength of the Presidio community in the sustainable food arena, we were lucky to feature Presidio alumni Shivani Ganguly (C11) of Friday Consulting, Ellen White (C10) of Ellen’s Kimchi, and Stacey Waldspurger (C11) of Tomato Sherpa. We were also able to hear from Arno Hesse, Slow Food investor and co-founder of Credibles. Our discussion covered topics including trends in sustainability in the food industry, the impact of new technologies, personal learnings from panelists own entrepreneurial experiences, and more. We couldn’t have been happier with the engagement shown by our Presidio community. A special thanks to our featured panelists for taking the time to share their wisdom, and all volunteers who helped make this event happen.

And finally, carrying on the principal tradition of the Sustainable Food Club, the club helped organize the fourth residency community event: Local Food Night. This semester we partnered with La Cocina to feature local food entrepreneurs as our vendors. La Cocina works to help low income food entrepreneurs formalize and grow their businesses in what is an extremely competitive industry with a high cost of entry. Heena Patel of Rasoi Kitchen provided an assortment of deliciously savory Indian pastries while Charles Farrier of Crumble and Whisk provided decadent mini cheesecakes in a variety of fun flavors. We were also lucky to feature Ellen of Ellen’s Kimchi, who graciously provided samples of her health-driven and bold-tasting fermented food products.

A special shout-out must be given to Shaina Kandel (C18), who pulled more than her own weight as co-chair of the Sustainable Food Club this semester and played a big role in making all of these events a success. Thank you Shaina for all of your hard work these past few months! And finally, thank you to everyone who participated in the club this year. We are excited to see where next semester takes us.

Seth Rosenberg (C17

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