Vaneshia ReedTemple Food as a Model for Sustainable EatingI became attracted to the idea of learning more about temple food when I saw Jeong Kwan Sunim’s special on Netflix’s Chef’s Table. I was…Feb 15, 2023Feb 15, 2023
Vaneshia ReedA Summer at Spannocchia: Lessons on Living SustainablyTwo years ago, I moved to Boston in a leap of faith to embark on a culinary exploration, where I worked as a line cook in restaurants…Feb 15, 2023Feb 15, 2023