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Kombucha

I started bringing kombucha to my classes to share with students because I love to feed people. I realized I could easily set up a batch in my office so that students could come and learn the process. So now, students voluntarily rotate every week to brew kombucha throughout the semester to be able to drink it during class time. We get pretty creative with the flavors and have a lot of fun!

Below are instructions from The Kombucha Shop. These instructions were how I first learned how to brew kombucha in 2020. I am not sponsored by them, just tryina help spread the brew life :)

FIeld trips

I offer field trips for students to discover and engage with local businesses and organizations in the Chicago community

Research

I’m working with an undergraduate research student, Michael Hughey, on insects as business opportunities for food sovereignty in urban communities the United States because they can be farmed on small scales with very meager inputs and care.

Net Impact

I am the faculty advisor for Loyola’s chapter of Net Impact. This is a registered student organization for undergraduate students interested in the intersection of business and sustainability.

We host events, panels, etc. to foster professional and personal community. Check out our website and Instagram @netimpactloyola
We’d love for you to join us!

Summer workshops

Students expressed interest in several topics that they wanted to learn more about, so I hosted some workshops this summer (2023) for them to get some hands on experience in the following topics:

• Microgreens / sprouting

• Sewing

• Kombucha brewing

• Insect farming

Please contact me if you are interested in participating in future workshops!