Oberlin Alumni Magazine

Spring 2013 Vol. 108 No. 2 OAM Home | Oberlin Online

PHOTO BY GENTL AND HYERS


    FEATURED STORIES
  • 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.

  • A Bean to Bar Philosophy

    Five years after opening, French Broad Chocolates has become a three-level community institution.

  • Baked Good

    We asked alumni bakers what makes their goods so great.

  • Tofu Bravo

    An Oberlin viola professor plans concerts just like he plans his meals.

  • New York Stories

    Wherever you go in New York City, you'll find Oberlin alumni working in kitchens.

  • Roots and Branches

    Several alumni farmers could trace the roots of their farming experience to the two Virginia farms of four Oberlin alumni.

  • Essays and Profiles: The Food Revolution

    How to teach for a revolution, good food revolutionaries