Blog Post by Spring 2015 project team, a collaborative project with diabetic inmates and healthcare providers to improve the food environment at San Quentin State Prison.
Blog Post by Spring 2015 team about their new venture, Cooking Simplified, which aims to ease the process of cooking at home.
Blog Post by Spring 2015 project team about their work for client San Francisco Department of Public Health to bring healthy, affordable food to corner stores in the Tenderloin.
Blog Post by Spring 2015 team about their work for client San Francisco Unified School District to help address participation in school lunch programs.
Article about Eat.Think.Design. by TAMARA STRAUS published through the Blum Center for Developing Economies. Straus examines the philosophy behind the course’s focus on innovation and its connections to food and nutrition. Featuring interviews with course instructors and past participants.
From Benjamin Maring: Learning the ins and outs of lard from a butcher + a delicious Rye Chocolate Chip Cookie recipe made with Leaf Lard.
Nine team projects were chosen after project pitches from students and external partners on February 4, 2015.
For students interested in enrolling in Eat.Think.Design in Spring 2015: The first class session for Eat.Think.Design. will be held on Wed-21-Jan-2015 from 4:00-7:00pm in 125 Li Ka Shing. Eat.Think.Design. (PH 214; CCN 76015) is a limited enrollment course. Students will be admitted to the course from the waitlist by end-of-day Fri-23-Jan-2015, at the discretion of the instructors. Waitlist order will … Read More
Article about Eat.Think.Design. by NIEMA JORDAN published at Berkeley Health Online on May 8, 2014. Jordan examines course activities, team projects, and the art of teaching innovation.
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