Brown and White Vol. 134 no. 22

              The Brown and White Vol. 134 No. 22
Tuesday, May 1, 2018 ‘All the Lehigh News First’
Lehigh serves
more ‘real
food’ in
dining halls
By MADISON HOFF
Associate Data & Graphics Editor
During Rathbone’s Real Food
Challenge Dinner on April 19, all
food was served in its most natu-ral
form.
A student asked Rathbone’s
executive chef Joe Kornafel,
“What is in the grits?”
“It’s just seasoned with salt
and pepper and cooked in water,”
Kornafel said.
“No, there has to be something
else. What else is there?”
“No, that’s it.”
Options at the Real Food
Challenge Dinner included kale
from a nearby farm, catfish from
the Wide Net Project, free-range
turkeys and cage-free eggs. One
student said they wished this
kind of food was available every-day.
Contrary to popular belief, it is.
“We do have it,” Kornafel said.
“We just don’t have the menu 100
percent dedicated to it everyday
or have all the posters all over
the place.”
Though President John
Simon signed Lehigh’s “Real”
Food Campus Commitment in
November 2017, the universi-ty
has unofficially participated
in the effort since 2012. Lehigh
pledged to increase its purchase
of real food — food that is local,
fair, ecological and humane — to
20 percent by 2020.
The Real Food Challenge
Dinner celebrated the university’s
commitment to this growing trend
in foodways.
“Food is always going to be bet-ter
quality when it is more local
and fresh,” Kornafel said.
Members of Lehigh Dining and
the Office of Sustainability believe
there is potential in meeting the
real food goal before 2020. To help
meet the goal, Rathbone’s din-ing
staff is discussing using local
chickens raised under humane
conditions.
“(This) can be a major push to
getting to that goal very quickly,
because the amount of poultry
on campus in general is a lot, so
it can really make a difference,”
Kornafel said.
Lehigh’s biggest food distrib-utor
is The Common Market, a
non-profit regional food distribu-tor.
According to its website, The
Common Market connects commu-nities
with food from sustainable
family farms. Lauren Sleeger,
See REAL FOOD Page 2
Food co-op seeks to open grocery store
Local organization encourages healthy living, unity
Courtesy of Bethlehem Food Co-op
Members of the Bethlehem Food Co-op pose for a photo at the annual member picnic in 2015. The co-op aims to provide healthy and
affordable food for the community.
By KLAUDIA JAZWINSKA
Editor-in-Chief
Seven years ago, Colleen Marsh
came across a flyer that raised the
question, “Do you want a grocery
store in downtown Bethlehem?”
A longtime North Bethlehem resi-dent,
Marsh was aware of the area’s
classification as a food desert – or an
urban area that has limited access
to affordable and nutritious food. So,
out of curiosity, she decided to attend
the first meeting at the library.
More than a hundred people were
in attendance. Enthusiasm permeat-ed
the room.
“There were three women at the
front of the room that had a ‘How
to Start a Food Co-op’ manual,
which is produced by the Food Co-op
Initiative,” Marsh said, “and they
See CO-OP Page 4
Women in Business hosts 4th conference
Julia Adelizzi/B&W Staff
Moderator Kathleen Weiss Hanley and panelists (from left to right) Michelle Tillis Lederman,
’93, Jenniffer Collins, ’91, and Steven Berns, ’86, discuss finding and owning your voice
at the Women in Business Conference held at Iacocca Hall on April 25. The theme of this
year’s conference was, “becoming the authentic leader you envision.”
By JULIA ADELIZZI
B&W Staff
When Kendall O’Brien received a
promotion, she realized she was try-ing
to be the person who preceded her
position, rather than her own person.
Later, O’Brien, who is now the vice
president of finance, CFO of medical
devices and diagnostics, and global
CFO of healthcare at Johnson &
Johnson, was moved to the global sec-tor
of the company. She was excited
to engage in a new position but faced
an unexpected set of circumstances
at the same time — she received
news that she was soon to become an
adoptive parent, and was pregnant
as well.
O’Brien was this year’s keynote
speaker at the Lehigh Women in
Business fourth annual conference
on April 25. She told the audience to
be open and honest when personal
things arise in the workplace. From
these experiences, she learned the
importance of authenticity, as well
as how much she valued flexibility in
her work life.
“If you can’t bring yourself to work,
you’re not going to succeed in life,”
she said. “It’s awful hard work to be
somebody else. It’s a lot easier to be
you.”
O’Brien said she felt the most ful-filled
and successful at work when
she was herself, with “all faults and
all strengths.”
The conference — which took
place at Iacocca Hall on Mountaintop
Campus and included two panels,
See WOMEN Page 3