Our first guest of Season 4 is Carly Dureiko who was born, raised, and continues to work in Cleveland, Ohio. She attended Kent State University for her bachelor’s degree in Nutrition and Dietetics and through a dietetic internship program post-graduation, became a registered dietitian. She currently works in nephrology as a clinical dietitian.

Carly shares that her two passions in life have always been for community nutrition and sustainability, which is why she was attracted to the Master of Science degree program in Sustainable Food Systems at Prescott College.

In this episode, Carly discusses an innovative approach to improving nutrition at community food access sights—growing microgreens. Carly’s Capstone advisor, Sharon Palmer, MSFS faculty –otherwise known to the world as the Plant-Based Dietician, joins us for the conversation.

Supporting Farm to School Initiatives in Vermont through the Design of a K-5 Classroom Cooking Resource

The CapstoneBy Prescott CollegeFeb 25, 2022