ABOUT
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In Mandarin, chi bao le translates to "are you full?," a common greeting in lieu of hello. This is one example of how in cultures across the world, food is a fundamental way in which we connect and understand each other. But the current mainstream food movement does not recognize or make active efforts to include people of marginalized backgrounds in their messaging or work. Baole was founded in 2019 by two Stanford students inspired by a class that they took in Southeast Alaska. While sitting on a remote island named Hobbit Hole, eating entirely meat and vegetables from the land around them, they contemplated a question posed to the group: How can we reduce the carbon emissions of our agricultural system in a culturally inclusive way? Upon returning to campus in the fall, they set to work applying for grants to achieve their mission. Their initial work was substantially funded by the Stanford Woods Institute for the Environment. The first cooking workshops began in winter of 2019, and since then, programming has expanded to include an ethnic food garden and a program for student cooking innovation. The overarching goal for all of their efforts is to address the lack of cultural inclusivity within the mainstream sustainable food movement through education, innovation, and building frameworks for change. HOW WE'RE GETTING STARTED:
There are three outlined components to meet the goals we've created, with corresponding programs to address each area of growth. 1. Educational outreach The Turo program provides lectures by world-class chefs, activists, and educators to students, free of charge. 2. Supporting student-led innovation The Kuvumbua program is a year-long fellowship that provides the resources and space for students to innovate and create their own climate friendly versions of traditional cultural foods. In the future, we hope to work with the Stanford residential dining system to implement some of the dishes created in the Kuvumbua program. 3. Building institutional frameworks for change The Tierra program aims to create a garden accessible to all Stanford students that grows culturally relevant produce for use in the Kuvumbua program. Read more about the programs below!
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Photos from the In the Age of the Anthropocene: Coupled Human-Natural Systems in Southeast Alaska
From upper left to right: hike along the shorelines of the Inian Islands, fish parts from a fish processing plant in Sitka, skinning a deer hunted a few miles away for dinner, vegetables grown at Hobbit Hole, mushroom haul from foraging efforts, harvesting seasonal produce for dinner.
From upper left to right: hike along the shorelines of the Inian Islands, fish parts from a fish processing plant in Sitka, skinning a deer hunted a few miles away for dinner, vegetables grown at Hobbit Hole, mushroom haul from foraging efforts, harvesting seasonal produce for dinner.