Opportunity To Buy Plant-Based, Sustainable Baked Goods On IU Campus

(BLOOMINGTON) – The Humane Society of the United States and IU Dining will partner the week of March 25 on the “Forward Food Culinary Experience.”


Wanda White, executive chef with the Humane Society of the United States’ Forward Food program, will educate chefs, cooks, dietitians and food-service staff about plant-based, cost-effective, sustainable baked goods during the two-day training.
Students, faculty, staff, and members of the general public will then have a limited opportunity to buy the food items being prepared in the training. Those items will be available for sale on the following days:
Wednesday, March 27: At Coffee Bean and Tea Leaf at the Bookmark[et] Eatery, from 7:30 a.m. while supplies last. Items expected include apple strudel, carrot cake cupcakes, chocolate thumbprints, aquafaba meringue, focaccia, morning glory muffins, spanakopita, white cake, and zucchini bread
Thursday, March 28: At Sugar and Spice in the IMU, from 8 a.m. while supplies last, and at The Tudor Room in the IMU, from 11:30 a.m. to 1:30 p.m. or while supplies last. Items expected include aquafaba meringue, blueberry muffins, carrot cupcakes, focaccia, no-bake chocolate oat cookies, palmiers, peanut butter chocolate chip cookies, raspberry bars and zucchini bread.

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