ABOUT
In Swahili, kuvumbua means innovation. The Kuvumbua fellowship provides the resources for students from underrepresented backgrounds in the climate movement to learn about and innovate within the intersection of climate, culture, and cuisine. Through this year-long fellowship, students will be provided with the space, food, and equipment to reimagine a dish from their culture that cuts carbon emissions by 50%.
Time commitment
This is a year-long fellowship, spanning fall, winter, and spring quarter. Our cohort meets roughly 1-2 hours a week. We are finalizing the schedule and it will be released shortly.
Chef Workshops
We invite several Bay Area, climate-forward chefs to provide 1.5 hour instructional workshops on an adapted cultural dish of choice. Chefs will provide student exposure to a wide range of ingredients and ingredient substitutes utilized in cooking, as well as provide a Q & A of their own personal journey toward climate-friendly cultural cuisine.
Chef workshops will be over Zoom bi-weekly.
Lectures
We also invite a number of esteemed lecturers and climate experts to talk about the issues in our food system bi-weekly, in conjunction with chef workshops.
Open Kitchen Hours
Each “Open Kitchen Hour” session will begin with a 30-minute lecture held by one of the project leaders, covering topics of kitchen safety to ingredient exposure—for instance, examining the qualities of oat, soy, almond, and dairy milk and their subsequent water intake.
During Open Kitchen Hours, students will have the opportunity to experiment with various techniques and ingredients to help develop their final project of a low-carbon version of a meaningful cultural dish. We accept requests for specific ingredients, which students can utilize in the creation of their own recipe. We will be using this carbon emission calculator.
For the 2020-2021 school year, Open Kitchen hours will be hosted virtually via Zoom, with students preparing dishes in their own kitchens and discussing with each other over the call.
NOTE: Students who request financial assistance with the program will receive local grocery food gift cards to purchase ingredients for their dish. All receipts must be uploaded to our portal.
Cohort-based Learning
Throughout this program, created recipes will be tasted by cohort members, who will then provide feedback and advice. Cohort members will also be a source of ideas and advice throughout the program, which is meant to be deeply collaborative in nature.
Campus Presentations
To share the knowledge garnered throughout this program, students will also be expected to present their process of creating this recipe at the end of the year celebration open to all Stanford students. In order to maximize the transferral of knowledge, the final recipes will be compiled into a short cookbook and uploaded as a free PDF.
Time commitment
This is a year-long fellowship, spanning fall, winter, and spring quarter. Our cohort meets roughly 1-2 hours a week. We are finalizing the schedule and it will be released shortly.
Chef Workshops
We invite several Bay Area, climate-forward chefs to provide 1.5 hour instructional workshops on an adapted cultural dish of choice. Chefs will provide student exposure to a wide range of ingredients and ingredient substitutes utilized in cooking, as well as provide a Q & A of their own personal journey toward climate-friendly cultural cuisine.
Chef workshops will be over Zoom bi-weekly.
Lectures
We also invite a number of esteemed lecturers and climate experts to talk about the issues in our food system bi-weekly, in conjunction with chef workshops.
Open Kitchen Hours
Each “Open Kitchen Hour” session will begin with a 30-minute lecture held by one of the project leaders, covering topics of kitchen safety to ingredient exposure—for instance, examining the qualities of oat, soy, almond, and dairy milk and their subsequent water intake.
During Open Kitchen Hours, students will have the opportunity to experiment with various techniques and ingredients to help develop their final project of a low-carbon version of a meaningful cultural dish. We accept requests for specific ingredients, which students can utilize in the creation of their own recipe. We will be using this carbon emission calculator.
For the 2020-2021 school year, Open Kitchen hours will be hosted virtually via Zoom, with students preparing dishes in their own kitchens and discussing with each other over the call.
NOTE: Students who request financial assistance with the program will receive local grocery food gift cards to purchase ingredients for their dish. All receipts must be uploaded to our portal.
Cohort-based Learning
Throughout this program, created recipes will be tasted by cohort members, who will then provide feedback and advice. Cohort members will also be a source of ideas and advice throughout the program, which is meant to be deeply collaborative in nature.
Campus Presentations
To share the knowledge garnered throughout this program, students will also be expected to present their process of creating this recipe at the end of the year celebration open to all Stanford students. In order to maximize the transferral of knowledge, the final recipes will be compiled into a short cookbook and uploaded as a free PDF.