What you'll do
A bite is what’s on your fork. The bigger bite is everything behind it: who grew it, who moved it, who could afford it, and who decided it would be on the shelf. Young cooks make real food with real technique, then zoom out from their own plate to look at food access and proximity. They won’t always land on an answer. Some weeks the honest answer is “easier said than done,” “it’s complicated,” or “there is no right answer.” Tuesdays, Rogers-Herr Room 209, Cohort 1: Oct 20 – Dec 1
Make one dish two ways each week (from scratch and from a store or convenience version) and taste them side by side Map the food ecosystem behind the plate, then map your own block Learn one honest, precise term each unit (Food Apartheid, disparity, barrier) Journal, take the bigger bite with the three phrases, and finish with a half certificate