Monday, November 19, 2012
Friday, November 9, 2012
Sitting at a small table on the edge of Ellwood Thompson’s Local Market patio on a crisp fall afternoon, Ingrid Schatz, the new bakery manager, describes her passion for making French macarons.
Schatz grew up traveling the world, from Russia to the Dominican Republic. She began her career as a pastry chef after spending three years working in finance and marketing in London, where she baked for friends on the side. It wasn’t until she told her mother about her dreams of becoming a pastry chef that her mother revealed that Schatz comes from a long line of Swedish bakers, including her great-grandfather and his brother.
|Photo by: Isaac Harrell|
Students, experts and activists gathered to promote healthy, sustainable dining and to learn how to eat well on a budget during three days’ worth of events for National Food Day.
Representatives from VCU, the Fulton Hill area and other organizations working across the city met on Oct. 22 to discuss access to healthy food in Richmond in a “Food Justice in Our Community” panel discussion.
After seeing VCU’s Monroe Park Campus, VCU Qatar student Marianne Bermejo noted that there are vast differences between VCU’s Richmond campuses and her home campus at VCU Qatar.
VCU Qatar is made up of around 250 students, she said. This is a far cry from the Richmond campuses that enroll over 31,000 students. Bermejo explained that all majors are housed in a single building at the VCU Qatar campus, which is located in an area known as Education City in the country’s capital of Doha. Education City houses satellite campuses from a number of American universities, including Georgetown, Texas A&M and Carnegie Mellon.