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used to care less about what she ate and where it came from, but that changed when she read a book by Rory Freedman and Kim Barnouin during her sophomore year. “It was just a book that I happened upon,” Griswold said. “It taught me about our nation’s food system and all the processes that they put the food through. I stopped eating processed food.” Elizabeth Herzfeldt-Kamprath ’12 works alongside Dining and Culinary staff during the annual Commons on Fire cooking competition. Cultivating cooks

you can’t necessarily teach someone to do, to feel, to want. To teach someone to care —  to want diverse perspectives and then not just include but value them — don’t feel like things you can force. Which just speaks to the corporatization and co-opted nature of D&I as it stands right now. Jen: Yes, because this is just basic work to make a place where all of our students are valued for who they are so they can succeed. So why does it have to be new or super sexy or flashy in order to be valuable

there’s not adequate access to food, water or health care—conflict with family, community, government,” she said. Espasandin is vice president of PLU’s Network for Peacebuilding and Conflict Management and has completed three certificates in basic mediation, basic negotiation and peace-building with an emphasis in dialogue. She also traveled with Feller to Northern Ireland on a J-Term Study Away trip. Her peace philosophy: “Peace-building doesn’t always aim to resolve conflict, but to build

President’s Scholarship and was rewarded the President’s scholarship in January. From that moment on I knew that I had to go to PLU, it felt like home the first time I visited. The staff genuinely care about each student and strive to see success in all of their students. I have loved my decision ever since I began my time at PLU. The one aspect that caught my attention most, however, was the idea of vocation and how PLU strives to help each student find their true calling in life! My PLU experience: My