A vegetarian cafe cooperative with local ingredients + reusable take away dishes sounds like the best thing since the mason jar! Today's chat with Aimee Blyth, general manager of Trent University's Seasoned Spoon Cafe covers all that and more. We hear all about The Spoon's efforts to revive local, sustainable agriculture and make use of their killer root cellar to preserve the harvest. AND THEY COMPOST. I mean how could they not? SO good.
Learn more about The Spoon:
Contact Aimee for resources on building your own food cafe coop on campus:
Facebook:
@seasoned.spoon
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