Bryn Athyn College Alumni Magazine Fall/Winter 2017-18 | Page 34

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CAMPUS LIFE
Saving More Than Just Calories
Although quality often comes at a high price, this
has not been the case with SAGE Dining. Suzanne
explained, “With a small company like SAGE, we
only pay for labor and food costs. By eliminating
the middle man that exists with the big corpora-
tions that have rebates and kickbacks, we actually
end up saving money.” She added, “Plus, we’re
buying from local farmers. Once we start supply-
ing more of the food, costs will drop further. And
students who join the team not only get a culinary
education, but also earn money to help pay for
college, so it’s a real win-win.”
Fit Body, Fit Mind
As a doctor of science (Sc.D.) and registered di-
etitian, Suzanne feels strongly about supporting
a company that invests in the cutting-edge sci-
ence of food preparation and that knows how to
translate what is happening in the kitchen to edu-
cating students. “It really comes back to helping
students understand and feel comfortable with
what they’re eating. I am excited about helping to
empower young adults to make changes that will
lead to a happier, healthier life.”
Before coming to work at Bryn Athyn Col-
lege, Suzanne had cultivated a deep appreciation
for garden-based learning. She gained knowledge
from pioneers in the field, including Alice Waters
at University of California-Berkeley, with her fa-
mous “edible school yard.” Near her home on the
West Coast, farmers markets popped up daily,
bringing flowers, fruit, veggies, and fresh breads
to every corner. With this experience, Suzanne had
seen first-hand how working in gardens and eat-
ing fresh food helped people feel responsible for
and connected with their environment.
When Suzanne came to Bryn Athyn College,
she quickly became excited about the current
garden-based education program and its poten-
tial. She said, “When I came to meet Brian Blair,
I looked out his window and thought ‘Wow.’
You’re looking at the land here. You’re looking at
a community that values and embraces the idea
of Bounty and Friends of the Farm. This is the
perfect place to bring education through gardens
to the sciences, to psychology, to religion, to busi-
ness, to English, to education, and to art.’” She
added, “There is no other college in the area that I
know of that offers this kind of education.”
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In her first year of teaching, Suzanne brought
garden-based learning to her nutrition students,
some of whom had never planted a seed. Inspired
by a tender memory that never left her—the thrill
of growing a single bean in a cup in a fourth-grade
class taught by Alison Glenn Larson (BA ’65)—Su-
zanne hoped to stimulate similar good memories
for her College students. She said, “There are so
many parallels in life that are exciting to teach
through nature.” Embracing this vision, Suzanne
took her nutrition class out to the College garden
to plant sunflowers and pick herbs, and to Dani-
elle Odhner’s beehives to discuss the wonders of
pollination and watch the release of the queen
bee. Suzanne said, “I so enjoy teaching in this way.
It’s important. Students in this new generation
need to learn about the environment that pro-
duces their food; hopefully this will lead to them
treating it well and giving back.”
Future Vision
Suzanne’s dream is to continue to collaborate
with Bounty and Friends of the Farm to expand
the community gardens area into a farm-to-table
College garden. While she is eager to hear other
ideas, her basic vision involves various paths
through which community members and stu-
dents could take a leisurely stroll. In one area, a
production garden would give people a chance to
learn about soil, plant and taste new foods, and
harvest veggies. Another part of the garden could
relate to correspondences—or even recreate part
of Swedenborg’s garden. A nutrition minor could
become established to support other majors at the
College.
Overall, the recent changes reflect the Col-
lege’s commitment to enriching student educa-
tion in all dimensions—physically, intellectually,
and spiritually.
As Suzanne said, “This is what we’re about.
We’re this beautiful community. We’re welcom-
ing. We have a dining service that wants to work
with Bounty, the students, Friends of the Farm,
and supports our garden-based learning. We’re
small and growing, and so is SAGE, and that’s
what sets them apart.”
For more information on SAGE’s offerings
and philosophy, visit www.sagedining.com.