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Drexel Food Lab

@drexelfoodlab

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Food product design and culinary innovation lab that applies culinary arts and science to improve the health of people, the planet and economies.

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Tomorrow, the 214 year old Academy of Natural Sciences, which opened its doors to the public in 1828, will close its doors to the public. The William Penn Foundation just offered to help keep it open while they make a long-term plan, and @savetheacademy is working hard to mobilize people and the interim director to keep it open too. The museum has been flooded with people ever since the announcement.

Over the years, my family and the Truelove Seeds community has really enjoyed this Philly institution! We’ve worked with our local cultural seed keeper friends @myneighborhoodproject @sankofacommunityfarm @kcaphiladelphia @bahay215 and @vietlead to collect, press, and record the stories of our most beloved plants for the Academy herbarium. We’ve curated an exhibition on our heirloom plants including moving images, our voices, kitchen and garden tools and ingredients and recipes. We’ve given workshops, panels, tastes of our dishes, and seeds swapped. At our farm and others, I’ve hosted several Drexel courses that were funded by the Academy, which are now no longer funded and no longer offered. It’s been an honor and pleasure to work with the supportive and talented Academy staff who work hard to lift up the voices of our community to give life to the historic and modern specimens in their collections.

Our son (and his friends!) loves the Academy too. He’s of course enjoyed the exhibitions and programs. He is sad it’s closing. I wish we could join tomorrow, but here’s hoping and praying we will have more chances to engage with this important Philly science resource. If you know ways we can help, please post in comments!

Ps this first photo is of me in the Academy’s herbarium holding a seed of the Coco de Mer (Lodoicea maldivica), a rare palm tree native only to the islands of Praslin and Curieuse in the Seychelles that produces the largest and heaviest seed in the plant kingdom.

@acadnatsci

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📣 The countdown is on! 7 days until we bring together Upcycled Food Foundation’s Global Scientific Research Community for our next global, virtual Sympoisum III! Co-hosted by UFF/UFA lead Amanda Oenbring and #UFFSciComm Chair Dr. Lara Ramdin @britgirlinthecity, look forward to two days of #upcycledfood innovation insights September 29 (International Day of Awareness of Food Loss and Waste! #IDAFLW) and September 30 💚

🌏 🌎 🌍 Our 18 speakers for Symposium III span 8 countries and many fascinating qualitative and quantitative topics across the wide world of #upcycling! 🔗 Learn more about our speakers, their session topics and register to attend at the link in bio ($15 USD suggested donation, free for UFA members)!

As we work together as a global community to stop #foodwaste, share this post with someone you think would find joining Symposium III to be valuable 💙

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Happy Labor Day! We are so excited to celebrate our dedicated workers in schools across the U.S. We have had the chance to witness all their hard work first-hand during our ongoing collaboration and we are so grateful to be a part of their community! #LaborDay2026 #unionworkers #workersrights #publichealth #phillyschools

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Happy Friday! We’re excited to share some of the outcomes of last years pilot trial. Swipe more to see the findings and outcomes of our partnerships with Philadelphia public schools. #rise4health #schoolmeals #phillyschools #publichealth

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Thank you, @us_foods 🙏🏾

Still processing what it means to be selected as a 2026 US Foods Scholar. Food is so much more than a meal, it’s memory, it’s imprint, it’s an industry that never stops evolving. I’m committed to growing and letting my culinary education make a real, positive impact on this industry I love.

Grateful doesn’t even begin to cover it. Thank you 🤍

(Also I’ve been listening to bea a lot hence this song)

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Our dragons are cooking up some heat 🐉🔥

Matt Schaffner, MS Culinary Arts and Food Science ’26 helped to develop an apple-based habanero hot sauce for boutique New York City hotel Nine Orchard. The sauce was created in collaboration with Saint Lucifer Spice Company, a Philadelphia-based company that specializes in hot sauces and other condiments.

Building on the product development experience he gained during his graduate co-op in snack R&D at Campbell's, Schaffner applied his skills to bring this industry collaboration to life.

Read more at the link in bio.

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Happy Monday! During the past school year, we worked closely with 2 Philadelphia public schools to add on to the school meals program. Take a look at all the different enhancements that we made and let us know your favorite! 🥗🍴🍔🪴 Stay tuned to learn more about the outcomes. #RISE4Health #schoolmealsforall #phillyschools

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Quick check in 😛
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#RitzyRodriguez

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Happy Wednesday! We are excited to introduce our new lab member, Anaya Khan. Anaya is currently a high school student who is interested in pursuing public health. She will be working on helping us to create dissemination items for our research. #RISE4Health #PublicHealthMatters #publichealth

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Fresh seafood from the Adriatic Sea

#foodie #fresh #eurosummer

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We are excited to introduce our CAB member, Ari Felderman!

Ari is a member of Feeding Philly at Central High School and joined us this past spring. We are so excited to bring him on and learn from his expertise.

#FeedingPhilly #RISE4Health #templecph #phillyschools #chs

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Working through retesting #hawaiistable recipes (both at home and at @drexelfoodlab) in the last few days before I turn in my manuscript 🤪🫠 including Teriyaki Meatballs, lots of different fish dishes, Portuguese Sausage, Maui Lavender Ponzu Hiyayakko and the most hilariously tied Lau Lau I have ever seen (love you Drexel Food Lab, I am thoroughly amused by this Lau Lau that will 💯 never escape).

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