Farm to Table | Abby Grimm ’24 digs into food sustainability through an internship at Chez Panisse

What does cooking have to do with food sustainability? Everything for Abby Grimm. As a child, Grimm was fascinated by where food came from. She tagged along with her father to the local butcher shop and devoured gardening catalogs, looking for new ingredients. Thanks to the REAL Program at Santa Clara, Grimm was paid during her internship with the groundbreaking restaurant Chez Panisse in Berkeley. Working alongside talented chefs, Grimm learned about the farm-to-table movement which has informed her classwork in environmental studies and apprenticeship with the Forge Garden on SCU’s campus.
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