Bon Appétit Fellow Shira Kaufman grew up in Leverett, MA, where backyard chickens were common and everybody’s parents had a granola recipe that was “better than the grocery store’s.”
“As a kid I didn’t realize how lucky I was to live in a place that was so ripe with fresh, local food,” Shira explains.
Shira’s first meal on the campus of Carleton College in Northfield, MN, was not in the dining hall or at a local restaurant, but instead was a foraged assembly of late summer raspberries, tomatoes, and greens from the campus community garden — she felt right at home. In a way, that first day set the stage for her involvement in Bon Appétit initiatives.
After she started volunteering at a local farm that sold much of its produce to Bon Appétit at Carleton, Shira began to wonder about what happened to the extra food at the end of meal periods. Working as Food and Sustainability Coordinator for Carleton’s Center for Community and Civic Engagement, she proposed that Carelton start a food recovery program for the surplus food from the dining hall. For the next few years, Shira spent countless hours in the dining hall packaging the surplus food to donate to community partners.
Now, as a Bon Appétit Fellow, Shira is excited to work with other students on Bon Appétit campuses to set up food recovery programs, learn about campus farms, and help out with the Healthy Kids in the Bon Appétit Kitchen culinary education program.