{"id":774,"date":"2025-01-15T19:19:00","date_gmt":"2025-01-15T19:19:00","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/foodstudies\/?page_id=774"},"modified":"2025-02-26T19:50:21","modified_gmt":"2025-02-26T19:50:21","slug":"green-cuisine","status":"publish","type":"page","link":"https:\/\/blogs.dickinson.edu\/foodstudies\/green-cuisine\/","title":{"rendered":"Green Cuisine"},"content":{"rendered":"\n<p>An Exploration of French Culture, Food Systems and Economics<\/p>\n\n\n\n<div class=\"wp-block-query is-layout-flow wp-block-query-is-layout-flow\"><ul class=\"wp-block-post-template is-layout-flow wp-block-post-template-is-layout-flow\"><li class=\"wp-block-post post-1037 post type-post status-publish format-standard hentry category-green-cuisine tag-isabellas-posts tag-le-potager-du-roi post-preview\">\n<h2 class=\"wp-block-post-title\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/2025\/03\/28\/le-potager-du-roi\/\" target=\"_self\" >Le Potager du Roi<\/a><\/h2>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-author-name\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/author\/heckerti\/\" target=\"_self\" class=\"wp-block-post-author-name__link\">heckerti<\/a><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-date\"><time datetime=\"2025-03-28T04:23:31-04:00\">March 28, 2025<\/time><\/div><\/div>\n<\/div>\n\n\n\n\n<div class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">On our last day in France, we visited Le Potager du Roi, the little-known technical gardens within the larger decorative gar dens at the Palace of Versailles. Created for Louis XIV&#8217;s own kitchens by the lawyer Jean-Baptiste de la Quintinie, they have been used to perfect tree and vegetable gardening techniques for centuries. The gardens,&hellip; <\/p><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n<\/li><li class=\"wp-block-post post-999 post type-post status-publish format-standard hentry category-green-cuisine tag-dinel-blog post-preview\">\n<h2 class=\"wp-block-post-title\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/2025\/03\/28\/le-ferme-urbaine-de-saint-denis\/\" target=\"_self\" >Le Ferme Urbaine de Saint Denis<\/a><\/h2>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-author-name\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/author\/dedicd\/\" target=\"_self\" class=\"wp-block-post-author-name__link\">Dinela Dedic<\/a><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-date\"><time datetime=\"2025-03-28T01:41:06-04:00\">March 28, 2025<\/time><\/div><\/div>\n<\/div>\n\n\n\n\n<div class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">&nbsp; Today we had the privilege of visiting Le Ferme Urbaine de Saint Denis located within the limestone streets of urban Pairs. This particular farm has been an agricultural site for hundreds of years and was bought by the municipality of Paris recently after the passing of its fourth generational farmer. Aiming to preserve the&hellip; <\/p><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n<\/li><li class=\"wp-block-post post-1030 post type-post status-publish format-standard hentry category-green-cuisine tag-isabellas-posts tag-opera-bastille post-preview\">\n<h2 class=\"wp-block-post-title\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/2025\/03\/28\/rooftop-gardens-at-the-opera-bastille\/\" target=\"_self\" >Rooftop Gardens at the Op\u00e9ra Bastille<\/a><\/h2>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-author-name\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/author\/heckerti\/\" target=\"_self\" class=\"wp-block-post-author-name__link\">heckerti<\/a><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-date\"><time datetime=\"2025-03-28T01:16:45-04:00\">March 28, 2025<\/time><\/div><\/div>\n<\/div>\n\n\n\n\n<div class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Hidden on the rooftop terraces of Op\u00e9ra Bastille, 2,500 m2 of gardens provide hyperlocal fruits, vegetables, and edible flowers to the restaurants, grocery stores, and producers of Paris. Spread across four terraces, these gardens are part of a citywide effort to add green spaces to the built environment. There are several benefits to doing this,&hellip; <\/p><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n<\/li><li class=\"wp-block-post post-1019 post type-post status-publish format-standard hentry category-green-cuisine post-preview\">\n<h2 class=\"wp-block-post-title\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/2025\/03\/27\/la-recylcerie\/\" target=\"_self\" >La Recylcerie<\/a><\/h2>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-author-name\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/author\/davisla\/\" target=\"_self\" class=\"wp-block-post-author-name__link\">Landon<\/a><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-date\"><time datetime=\"2025-03-27T14:23:28-04:00\">March 27, 2025<\/time><\/div><\/div>\n<\/div>\n\n\n\n\n<div class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">&nbsp; On our first full-day in Paris we ventured to La Recyclerie in the northern suburb of Saint-Denis, a low-income area with a large immigrant population. It&#8217;s located within the remnants of an old railway station that was built in the 1870&#8217;s and closed in the 1950&#8217;s. La Recyclerie was founded in 2014, and it&hellip; <\/p><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n<\/li><li class=\"wp-block-post post-994 post type-post status-publish format-standard hentry category-green-cuisine post-preview\">\n<h2 class=\"wp-block-post-title\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/2025\/03\/24\/coffee-with-dickinson-alumni-paul-bouvet\/\" target=\"_self\" >Coffee with Dickinson Alumni Paul Bouvet<\/a><\/h2>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-author-name\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/author\/larsenv\/\" target=\"_self\" class=\"wp-block-post-author-name__link\">larsenv<\/a><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-date\"><time datetime=\"2025-03-24T22:16:24-04:00\">March 24, 2025<\/time><\/div><\/div>\n<\/div>\n\n\n\n\n<div class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Alumni of Dickinson College are everywhere you go, and lucky for us, Paul Bouvet (class of 2014) was right around the corner in Paris, France. Paul has been in the restaurant industry most of his life but most recently, he is the director of Laduree &#8211; an upscale patisserie specializing in macarons. Having a conversation&hellip; <\/p><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n<\/li><li class=\"wp-block-post post-989 post type-post status-publish format-standard hentry category-green-cuisine post-preview\">\n<h2 class=\"wp-block-post-title\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/2025\/03\/22\/la-fabriue-solidaire-des-minimes-3-20-25\/\" target=\"_self\" >La Fabriue Solidaire des Minimes 3\/20\/25<\/a><\/h2>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-author-name\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/author\/larsenv\/\" target=\"_self\" class=\"wp-block-post-author-name__link\">larsenv<\/a><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-date\"><time datetime=\"2025-03-22T23:06:57-04:00\">March 22, 2025<\/time><\/div><\/div>\n<\/div>\n\n\n\n\n<div class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">On our last full day in Toulouse, we traveled to La Fabrique Solidaire des Minimes where we spent the day working together with the community to make a warm and comforting shared meal! It was energizing to converse with people from the Toulouse community (even through language barriers) and hear their stories.\u00a0 La Fabrique Solidaire&hellip; <\/p><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n<\/li><li class=\"wp-block-post post-966 post type-post status-publish format-standard hentry category-green-cuisine tag-dinel-blog post-preview\">\n<h2 class=\"wp-block-post-title\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/2025\/03\/22\/la-glanerie\/\" target=\"_self\" >La Glanerie<\/a><\/h2>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-author-name\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/author\/dedicd\/\" target=\"_self\" class=\"wp-block-post-author-name__link\">Dinela Dedic<\/a><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-date\"><time datetime=\"2025-03-22T22:26:47-04:00\">March 22, 2025<\/time><\/div><\/div>\n<\/div>\n\n\n\n\n<div class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Established in 2003 by the Metropolis of Toulouse, La Glanerie is a non-profit reuse center that aims to reduce the amount of waste ending up in landfills while also fostering social inclusion. Unlike thrift stores in the United States like Goodwill and the Salvation Army, La Glanerie features ten workshops alongside its collection centers where&hellip; <\/p><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n<\/li><li class=\"wp-block-post post-975 post type-post status-publish format-standard hentry category-green-cuisine post-preview\">\n<h2 class=\"wp-block-post-title\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/2025\/03\/22\/edenn-iniatives\/\" target=\"_self\" >EDENN Iniatives<\/a><\/h2>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-author-name\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/author\/landisi\/\" target=\"_self\" class=\"wp-block-post-author-name__link\">Isaac Landis<\/a><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-date\"><time datetime=\"2025-03-22T18:49:47-04:00\">March 22, 2025<\/time><\/div><\/div>\n<\/div>\n\n\n\n\n<div class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Link to EDENN website EDENN (Espace de coop\u00e9ration et d\u2019exp\u00e9rimentation \u00e0 la nature urbaine) in Northern Toulouse stands as a significant initiative fostering urban agriculture, responsible food practices, and the circular economy. EDENN is a collective of 14 different organizations that work as a unit, including, businesses, market gardeners, and associations that build on EDENN&#8217;s&hellip; <\/p><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n<\/li><li class=\"wp-block-post post-962 post type-post status-publish format-standard hentry category-green-cuisine tag-food-studies tag-green-cuisine tag-lycee tag-miless-posts tag-mosaic post-preview\">\n<h2 class=\"wp-block-post-title\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/2025\/03\/21\/lycee-des-metiers-de-lhotellerie-et-du-tourisme-doccitane-and-cartoucherie-neighborhood-tour\/\" target=\"_self\" >Lyc\u00e9e des m\u00e9tiers de l&#8217;h\u00f4tellerie et du tourisme d&#8217;Occitane and Cartoucherie Neighborhood Tour<\/a><\/h2>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-author-name\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/author\/averym\/\" target=\"_self\" class=\"wp-block-post-author-name__link\">Miles<\/a><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-date\"><time datetime=\"2025-03-21T09:24:13-04:00\">March 21, 2025<\/time><\/div><\/div>\n<\/div>\n\n\n\n\n<div class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">One of the places we visited in Toulouse was the Lyc\u00e9e des m\u00e9tiers de l\u2019h\u00f4tellerie et du tourisme d\u2019Occitane. This school is public and free to anyone who is above the B2 level in French. Since the beginning of the semester, we have been communicating by email with some of the students that are currently&hellip; <\/p><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n<\/li><li class=\"wp-block-post post-949 post type-post status-publish format-standard hentry category-green-cuisine post-preview\">\n<h2 class=\"wp-block-post-title\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/2025\/03\/19\/domaine-de-candie\/\" target=\"_self\" >Domaine de Candie<\/a><\/h2>\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-author-name\"><a href=\"https:\/\/blogs.dickinson.edu\/foodstudies\/author\/minnickc\/\" target=\"_self\" class=\"wp-block-post-author-name__link\">Charlotte Minnick<\/a><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><div class=\"wp-block-post-date\"><time datetime=\"2025-03-19T22:18:45-04:00\">March 19, 2025<\/time><\/div><\/div>\n<\/div>\n\n\n\n\n<div class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">&nbsp; Domaine de Candie On our second day in Toulouse, we got the chance to visit Domaine de Candie, a municipal farm and education center. This land was purchased in the early 1970\u2019s by the city of Toulouse, and consists of 25 hectares in the domaine. Of these 25, the vineyard takes up 12, the&hellip; <\/p><\/div>\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n<\/li><\/ul><\/div>\n","protected":false},"excerpt":{"rendered":"<p>An Exploration of French Culture, Food Systems and Economics<\/p>\n","protected":false},"author":126,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-774","page","type-page","status-publish","hentry","post-preview"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/foodstudies\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/foodstudies\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/foodstudies\/wp-json\/wp\/v2\/users\/126"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/foodstudies\/wp-json\/wp\/v2\/comments?post=774"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/774\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/foodstudies\/wp-json\/wp\/v2\/media?parent=774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}