BAOLE

Featured Student Work

Our Kuvumbua fellows have been hard at work over the past year, learning about sustainable food and whipping up incredible dishes. See below for a dish by Baole Fellow Ricky Young!

Ricky Ritsuki Young
Statistics + Engineering Undergraduate @ Stanford

Recipe: Katsu
Ingredients:

5 turnips
shiso leaves
1/4 cup flour/panko
1 bundle of parsley (or leaves from turnips)
1/4 cup heavy cream
1/4 stick of butter
1 egg
1/2 cup flour
oil (for frying, not necessary if using an air fryer)

Equipment:

food processor
knife
mixing bowls
air fryer/stove for frying

What makes sustainable, tasty katsu?

Chef statement

Katsu is a verbal proclamation to win in Japanese. Through the Baole program, I have found my winning recipe ... a healthier more sustainable vegetarian katsu which is mostly self contained to showcase one ingredient: white turnips. White turnips are abundant in Japan, but as effervescence chef Namae Shinobu remarks, it is a sub character in Japanese cuisine. True to the spirit of Washoku, I've focused on extracting the best from a single ingredient, in this case the white turnip in three methods. The first involves frying the bulbous turnip, the second a light marinade of its skins, and finally a puree made from its leaves. In eating each portion no waste is produced and moreover one can appreciate nature and its processes in developing umami throughout the turnip at various seasons and farming practices.

Meet Our Other Fellows

ABOUT US

EDUCATING AROUND THE INTERSECTION OF CLIMATE, CULTURE, and CUISINE.

Baole is centered around making the sustainable food movement more equitable, inclusive, and accessible to those from all social, cultural, and economic backgrounds. We facilitate a variety of programming, including the Kuvumbua college-based program and the Turo workshops.

Follow our work on social media!

MISSION STATEMENT

Baole is centered on making the sustainable food movement more equitable, inclusive, and accessible to those from all social, cultural, and economic backgrounds.

We do this by focusing on two main areas, with programming that addresses each sector.

1.  Educational outreach
The Turo program offers free open cooking workshops from climate-conscious Bay Area chefs

2. Supporting student-led innovation
The Kuvumbua program facilitates a year-round fellowship for college students to innovate their own climate-conscious versions of traditional cultural dishes.