Corn Tamales at Dirt Candy

Hot Pot with Vegetables and Stuffed Tofu

Zucchini Spring Roll Rangoon at Dirt Candy

New Mexico Chile, Corn and Cheddar Pudding

Interview with Chef Michaela Duke at Dirt Candy

Interview with Chef Amanda Cohen at Dirt Candy

Mushroom Katsu

Introduction to Inside the Plant-Forward Kitchen: New York

Food is Your Future—Start with an Advantage

Grilled Lamb Chops with Watermelon Molasses

Watermelon Stack Cake

Instagram Takeover with Sustainable Food Systems Master’s Student JB Douglas

Sabich with Watermelon Salad and Watermelon Rind “Amba”

Melonchelada Cocktail

CIA New York Freshman Residence Hall Tour

Menus of Change 2023: Food is Care

A Day in the Life of a CIA Master’s Student: Leigh Fairbrass

Pecan Delight Ice Cream Sundae

Menus of Change 2023: Plant-Forward Culinary Training

Cauliflower Risotto with Seared Scallops

Menus of Change 2023: Investing in the Future of our Food System

Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce

Menus of Change 2023: Building a Better Burger

Cauliflower and Eggplant Adobo

Fat Washed Ponzu and Beurre Blanc Sauce

Sweet Potato Gnocchi with Pecan Ricotta

Menus of Change 2023: Building Demand for Plant-Forward and Aquatic Foods

One Filling, Three Dishes: Stuffed Eggplant, Tacos and Empanadas

Congratulations—You Did It!

Squash Tart with Pecan Brittle and Candied Bacon