Oberlin Alumni Magazine
Spring 2013 Vol. 108 No. 2
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Food Is the Issue
The communion of eating is well-tread territory. It is broadly accepted that there is something almost sacred about breaking bread with one another.
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A Bean to Bar Philosophy
Five years after opening, French Broad Chocolates has become a three-level community institution.
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Baked Good
We asked alumni bakers what makes their goods so great.
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Tofu Bravo
An Oberlin viola professor plans concerts just like he plans his meals.
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New York Stories
Wherever you go in New York City, you'll find Oberlin alumni working in kitchens.
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Roots and Branches
Several alumni farmers could trace the roots of their farming experience to the two Virginia farms of four Oberlin alumni.
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Essays and Profiles: The Food Revolution
How to teach for a revolution, good food revolutionaries
