Plant Power
Two of Real Food’s important categories are ecologically sound and humane. Because the meat industry is one of the most polluting...
Reflections from a NURF legend
As the year comes to a close and my new co-directors have fully transitioned into their positions, I have been asked to reflect on my...
Beauty, Wildlife, Water, and Real Good Food
Let’s agree on a few basic facts playing out across our landscape and in our kitchens. 1) Agribusiness is not growing food, it grows...
Local food: environmental, health, and economic impressions
These are posts from the week 6 Canvas discussion from the Navigating Modern Food Ethics student-organized seminar that Morgan and Katie...
The Korean Vegan shares her story (and some yummy kimchi) with a visit to Northwestern
On May 8th in Parkes Hall kitchen, NU Real food hosted FeedFeed editor, lawyer, aspiring marathoner, and vegan food blogger Joanne Lee....
NURF book club at Bookends and Beginnings
On Monday, May 8, Morgan, Ali, and I sat down with Beth Dooley, author of In Winter’s Kitchen (2015) and various cookbooks based on local...
Learning and dialogue with Dr. Monica White
Prologue May 7, 2017. Katie Braun, NURF Co-President Over the past year, Morgan and I took on the (occasionally overwhelming) task of...
Religion, community, and food: Jainism
Food centres around religion, identity and politics in my experience. A vegetarian diet linked to the Jain religion is followed in my...
General conceptions: Organic vs. GMO
These are posts from the week 4 Canvas discussion from the Navigating Modern Food Ethics student-organized seminar that Morgan and Katie...
RECIPES: Conscious Cooking - guac, spring rolls, and peanut sauce
Increasing the amount of Real Food in dining halls is one of NURF’s primary goals. But beyond that, we are always looking for fun and...
