- Recent Posts
- Reed, Lewis & Clark Colleges Show that a Little Food Goes a Long Way
- Recipe: Cajun Tofu Burger
- Recipe: Reinvented 3-Bean Salad
April 6th, 2012
Written by Guest on April 6, 2012in Sustainable Food Challenge - 3 Comments
By Vayu Maini Rekdal, Carleton College ’14
As a foodie, two things struck me when I first came to Carleton College as a freshman last fall. Although Carleton is a very food-aware campus, there was not yet a cooking club. And despite the great-tasting array of food served in the dining halls, students seemed to complain regularly about their meals. I was surprised and wanted to do something to change this.
During a late night in September in the study lounge of my resident hall, shortly after I settled on campus, two friends and I laid the foundation for a student organization that would reach unprecedented heights, pushing boundaries in what student organizing and culinary tradition mean at Carleton. After some intense deliberation and brain-storming at 3am, the FireBellies cooking club was born.
FireBellies really took off this winter. Suddenly, we had over 200 names on our email list, and more and more people started showing up at our biweekly events — healthy cooking classes and cooking games. And having established a solid board of students, our message was getting out there: we were helping to cultivate an interest in sustainable and healthy cooking as well as to promote an understanding of different cultures and backgrounds through the universal language of food.