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Get a Cooking Event at Your College

By Jasmin Singer — February 03, 2011

Later today, Brooklyn Law School’s SALDF (Student Animal Legal Defense Fund) is hosting a vegan cooking class at one of the school’s cafeterias, Geraldo’s Cafe. Even more fabulous is the fact that the cruelty-free dish will be prepared by one of the school’s Culinart chefs, using veggies from local farmer’s markets. SALDF members are encouraged to bring their buddies to this compassionate feast, which takes place tonight from 7-9 p.m. for Brooklyn Law School students.

Free Food

This kind of cafeteria activism is just delicious. If you’re a student or teacher — high school, college, law school, whatever — reaching out to your cafeteria to hold a similar cooking event that advocates for scrumptious vegan food can result in lots of scholarly proclamations of “yum!” Even more importantly, if you give a brief talk about the many benefits of veganism (for animals, the planet, and our own health), you will likely have a few converts.

Leave out brochures, too. They’re free (or crazy cheap) from organizations like Mercy for Animals and PETA. You might even be able to get some funding from the sensational people over at VegFund. And though I haven’t been a student in over a decade, from what I remember, “free” fit in really well with my college budget.

UPDATE: Thanks to chef Scott Cavagnaro, below are some photos of the feast!






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(1) Reader Comment

  1. Lesley Peterson
    February 6, 2011 at 11:18 am

    Just a follow-up to the Brooklyn Law event. We had a good turn-out (about 20 students), with some self-described non-vegans, who were more curious and/or sympathetic to the cause. The chef himself, Scott, is a non-vegan, who took recipes that he liked and just omitted the dairy/cheese/meat. He was really excited about it, and the food was fantastic. I attached a few pictures. Here is the menu: 1. Carrot, Ginger & Roasted Fennel Soup 2. Crudo of Radishes and Beets with chervil and Orange 3. Warm Fingerling Potato Salad with Confit of Shallots, Capers and Tarragon 4. Pickled Seasonal Vegetable Plate 5. Winter Squash Gnnochi with Roasted Shitakes, Brussels Sprouts and Sunchokes



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