ASU News

  • Media Handouts
  • Photos
    • 2024-2025
    • 2023-2024
    • Campus Images
    • Archives
  • Model Release Guidelines
  • Contact
Show Navigation
Stock ImagesArchive
Cart Lightbox Client Area
Download

Stock - Food

38 images Created 2 Jul 2019

View: 100 | All

Loading ()...

  • 20231120 - Subhankar Mandal - Gilbert<br />
<br />
The image is fully released - the model release is on file in Media Relations & Strategic Communications.<br />
<br />
Subhankar Mandal, an assistant professor in sustainable horticulture with ASU's College of Integrative Sciences and Arts. The self-trained chef pours the poppy seed and spice sauce to the cauliflower/onion poppy seed dish in his Gilbert apartment on Monday, November 20, 2023. Mandal’s academic and research focus will be on producing resilient crops for the changing environment and disease resistance. Photo by Charlie Leight/ASU News
    20231120 Subhankar Mandal 0048.jpg
  • 20231120 - Subhankar Mandal - Gilbert<br />
<br />
The image is fully released - the model release is on file in Media Relations & Strategic Communications.<br />
<br />
Subhankar Mandal, an assistant professor in sustainable horticulture with ASU's College of Integrative Sciences and Arts. The self-trained chef stirs the cauliflower/onion poppy seed dish in his Gilbert apartment on Monday, November 20, 2023. Mandal’s academic and research focus will be on producing resilient crops for the changing environment and disease resistance. Photo by Charlie Leight/ASU News
    20231120 Subhankar Mandal 0027.jpg
  • 20220210 - Urban Food Systems - South Phoenix<br />
<br />
Image fully released. Model release on file in Media Relations & Strategic Communications.<br />
<br />
Growers experiment with alternating corps, such as sunflowers and cabbage, in the Spaces of Opportunity community food gardens, Thursday, February 10, 2022. The 10-acre Spaces is an incubator farm for Valley residents with limited resources to grow food on quarter-acre plots. Rosales Chavez’s urban food system class focuses on community development, access to whole food and other social determinants of health. Photo by Charlie Leight/ASU News
    20220210 Urban Food Systems79.jpg
  • 20201125 - Meals for Thanksgiving for students<br />
<br />
A sample of the vegan stuffed pumpkin meal served to students staying in the ASU residence halls by Aramark over the holiday on Thursday November 26th, 2020. Photo by Deanna Dent/Arizona State University
    20201125ThanksgivingDinner_379.jpg
  • 20201125 - Meals for Thanksgiving for students<br />
<br />
A sample of the vegan stuffed pumpkin meal served to students staying in the ASU residence halls by Aramark over the holiday on Thursday November 26th, 2020. Photo by Deanna Dent/Arizona State University
    20201125ThanksgivingDinner_348.jpg
  • 20201125 - Meals for Thanksgiving for students<br />
<br />
A sample of the vegan Thanksgiving meal served to students staying in the ASU residence halls by Aramark over the holiday on Thursday November 26th, 2020. Photo by Deanna Dent/Arizona State University
    20201125ThanksgivingDinner_297.jpg
  • DO NOT USE - TEMPE - July 27, 2020 - ASU Now - Tooker House Dining - One of the Sun Devil Dining staffer demonstrates serving a drink at Tooker House Dining Hall, Monday, July 27, 2020. Sun Devil Dining will provide residential students with reusable plastic containers that they’ll need to clean and return each time. They will also be required to maintain 6-foot social distancing and use the hand sanitizer when entering the cafeteria. There is limited seating available, so after getting the food, diners will either go back to their rooms to eat or have their meals outside. Photo by Charlie Leight/ASU Now<br />
<br />
Participants have signed releases
    20200727 Tooker House Dining 114.jpg
  • TEMPE - July 27, 2020 - ASU Now - Tooker House Dining - Executive chef Les Haydenreich of ASU Catering, serves a hot pasta dish at Tooker House Dining Hall, Monday, July 27, 2020. Sun Devil Dining will provide residential students with reusable plastic containers that they’ll need to clean and return each time. They will also be required to maintain 6-foot social distancing and use the hand sanitizer when entering the cafeteria. There is limited seating available, so after getting the food, diners will either go back to their rooms to eat or have their meals outside. Photo by Charlie Leight/ASU Now<br />
<br />
Participants have signed releases
    20200727 Tooker House Dining 103.jpg
  • TEMPE - July 27, 2020 - ASU Now - Tooker House Dining - Executive chef Les Haydenreich of ASU Catering, serves a hot pasta dish, vegetables and garlic bread at Tooker House Dining Hall, Monday, July 27, 2020. Sun Devil Dining will provide residential students with reusable plastic containers that they’ll need to clean and return each time. They will also be required to maintain 6-foot social distancing and use the hand sanitizer when entering the cafeteria. There is limited seating available, so after getting the food, diners will either go back to their rooms to eat or have their meals outside. Photo by Charlie Leight/ASU Now<br />
<br />
Participants have signed releases
    20200727 Tooker House Dining 083.jpg
  • TEMPE - July 27, 2020 - ASU Now - Tooker House Dining - Executive chef Les Haydenreich of ASU Catering, serves a hot meal to forensic psychology graduate student Alex Fagan at Tooker House Dining Hall, Monday, July 27, 2020. Sun Devil Dining will provide residential students with reusable plastic containers that they’ll need to clean and return each time. They will also be required to maintain 6-foot social distancing and use the hand sanitizer when entering the cafeteria. There is limited seating available, so after getting the food, diners will either go back to their rooms to eat or have their meals outside. Photo by Charlie Leight/ASU Now<br />
<br />
Participants have signed releases
    20200727 Tooker House Dining 079.jpg
  • TEMPE - July 27, 2020 - ASU Now - Tooker House Dining - Sun Devil Dining will be serving a hot pasta dish, vegetables and garlic at Tooker House Dining Hall, Monday, July 27, 2020. Sun Devil Dining will provide residential students with reusable plastic containers that they’ll need to clean and return each time. They will also be required to maintain 6-foot social distancing and use the hand sanitizer when entering the cafeteria. There is limited seating available, so after getting the food, diners will either go back to their rooms to eat or have their meals outside. Photo by Charlie Leight/ASU Now<br />
<br />
Participants have signed releases
    20200727 Tooker House Dining 078.jpg
  • TEMPE - April 21, 2020 - ASU Now - Online Gardening Class - Instructor Deborah Thirkhill finds some Brison blackberries in the garden on the west side of the Social Sciences building, Tuesday, April 21, 2020. Students in her PPE 240 Garden class would generally be managing their plots there, but as with all other University classes, it is now online. She does video lectures, pointing out qualities of plants and their stages, but she is currently pulling weeds and harvesting ripe produce that the students would typically do. Photo by Charlie Leight/ASU Now
    20200421 Thirkhill PPE 240 Garden 05...jpg
  • TEMPE - April 21, 2020 - ASU Now - Online Gardening Class - A head of heirloom lacinato kale grows in the garden on the south side of the Social Sciences building, Tuesday, April 21, 2020. Students in her PPE 240 Garden class would generally be managing their plots there, but as with all other University classes, it is now online. She does video lectures, pointing out qualities of plants and their stages, but she is currently pulling weeds and harvesting ripe produce that the students would typically do. Photo by Charlie Leight/ASU Now
    20200421 Thirkhill PPE 240 Garden 01...jpg
  • TEMPE - April 21, 2020 - ASU Now - Online Gardening Class - Cherry tomatoes are nearly ripe in the garden on the south side of the Social Sciences building, Tuesday, April 21, 2020. Students in her PPE 240 Garden class would generally be managing their plots there, but as with all other University classes, it is now online. She does video lectures, pointing out qualities of plants and their stages, but she is currently pulling weeds and harvesting ripe produce that the students would typically do. Photo by Charlie Leight/ASU Now
    20200421 Thirkhill PPE 240 Garden 00...jpg
  • TEMPE - April 21, 2020 - ASU Now - Online Gardening Class - Student-planted tomatoes are getting close to being ready for harvest in the garden on the south side of the Social Sciences building, Tuesday, April 21, 2020. Students in her PPE 240 Garden class would generally be managing their plots there, but as with all other University classes, it is now online. She does video lectures, pointing out qualities of plants and their stages, but she is currently pulling weeds and harvesting ripe produce that the students would typically do. Photo by Charlie Leight/ASU Now
    20200421 Thirkhill PPE 240 Garden 00...jpg
  • PHOENIX - October 18, 2019 - ASU Now - Prepped Showcase - With Rice with Beef Curry and Kale Coconut Stew samples in front of them, Magic Kitchen Indonesian Cuisine owner Selly Soetarso talks with her accounting mentor Marcy Maslov at the Prepped Showcase, outside the A.E. England Building in downtown Phoenix, Friday evening, October 18, 2019. Fourteen food businesses offered their samples to judges and guests as they competed for a $5,000 grand prize and $3,000-second prize. The people’s choice award was $2,000. Seventy-five women- and underrepresented-minority-owned food businesses completed the 12-week Prepped program, with another dozen currently going through the course. The immersive training includes sustainable business operations, food costing and financial literacy, small business marketing and communications strategies, permits and licensing. Photo by Charlie Leight/ASU Now<br />
<br />
E+I has signed photo releases from everyone at the event
    20191018 Prepped 031.jpg
  • PHOENIX - October 18, 2019 - ASU Now - Prepped Showcase - Owner Celine Feezell offers her Beignet Babe traditional French beignets with a variety of unique fillings at the Prepped Showcase, outside the A.E. England Building in downtown Phoenix, Friday evening, October 18, 2019. Fourteen food businesses offered their samples to judges and guests as they competed for a $5,000 grand prize and $3,000-second prize. The people’s choice award was $2,000. Seventy-five women- and underrepresented-minority-owned food businesses completed the 12-week Prepped program, with another dozen currently going through the course. The immersive training includes sustainable business operations, food costing and financial literacy, small business marketing and communications strategies, permits and licensing. Photo by Charlie Leight/ASU Now<br />
<br />
E+I has signed photo releases from everyone at the event
    20191018 Prepped 005.jpg
  • ASU Now – Walton Sustainable Farm at St. Vincent De Paul  – Phoenix, Ariz. – Sunday April 28th, 2019<br />
<br />
**All participants model released**<br />
<br />
Barrett and sustainability junior Jarod Kline waters his garden plants with a natural pesticide during an end of semester meeting at the St. Vincent de Paul Urban Farm Sunday evening on April 28th, 2019 in Phoenix, Ariz. Students and faculty reviewed a Kline's Barrett thesis project studying the difference related to the economic impact of green houses and open air plots. Photo by Deanna Dent/ASU Now
    20190429SustainabilityGarden_78.JPG
  • ASU Now – Walton Sustainable Farm at St. Vincent De Paul  – Phoenix, Ariz. – Sunday April 28th, 2019<br />
<br />
**All participants model released**<br />
<br />
Photos of the Walton garden at the St. Vincent de Paul community garden during an end of semester meeting Sunday evening on April 28th, 2019 in Phoenix, Ariz. Students and faculty reviewed a Barrett thesis project studying the difference related to the economic impact of green houses versus open air plots. Photo by Deanna Dent/ASU Now
    20190428GardenPhotos_15.JPG
  • ASU Now – Walton Sustainable Farm at St. Vincent De Paul  – Phoenix, Ariz. – Sunday April 28th, 2019<br />
<br />
**All participants model released**<br />
<br />
Photos of the Walton garden at the St. Vincent de Paul community garden during an end of semester meeting Sunday evening on April 28th, 2019 in Phoenix, Ariz. Students and faculty reviewed a Barrett thesis project studying the difference related to the economic impact of green houses versus open air plots. Photo by Deanna Dent/ASU Now
    20190428GardenPhotos_08.JPG
  • ASU Now – Walton Sustainable Farm at St. Vincent De Paul  – Phoenix, Ariz. – Sunday April 28th, 2019<br />
<br />
**All participants model released**<br />
<br />
Photos of the Walton garden at the St. Vincent de Paul community garden during an end of semester meeting Sunday evening on April 28th, 2019 in Phoenix, Ariz. Students and faculty reviewed a Barrett thesis project studying the difference related to the economic impact of green houses versus open air plots. Photo by Deanna Dent/ASU Now
    20190428GardenPhotos_04.JPG
  • TEMPE - November 8, 2018 - ASU Now - ASU Food Truck -A grilled chicken salad from a food truck on the ASU Tempe Campus.  Photo by Marcus Chormicle/ASU Now
    20181108FoodTrucks_06.JPG
  • ASUNow - 9/26/2017 - Tempe Campus - Stockart of veggies, lots and lots of organic fancy veggies. Photo by Deanna Dent/ASUNow
    20170926StockFoodImages_02.JPG
  • ASUNow - 9/26/2017 - Tempe Campus - Stockart of veggies, lots and lots of organic fancy veggies. Photo by Deanna Dent/ASUNow
    20170926StockFoodImages_04.JPG
  • ASUNow - 9/26/2017 - Tempe Campus - Stockart of veggies, lots and lots of organic fancy veggies. Photo by Deanna Dent/ASUNow
    20170926StockFoodImages_03.JPG
  • ASUNow - 9/26/2017 - Tempe Campus - Stockart of veggies, lots and lots of organic fancy veggies. Photo by Deanna Dent/ASUNow
    20170926StockFoodImages_01.JPG
  • ASUNow - Stock photo - A photoshopped image of seranno peppers for a stock image for ASUNow. Photo by Deanna Dent
    20170918StockChiliPepper_02.JPG
  • ASUNow - Stock photo - A photoshopped image of seranno peppers for a stock image for ASUNow. Photo by Deanna Dent
    20170918StockChiliPepper_01.JPG
  • ASUNow - Stock photo - An image of a habanero pepper for a stock image for ASUNow. Photo by Deanna Dent
    20170918StockChiliPepper_03.JPG
  • ASUNow - Stock photo - A variety of peppers including jalapeños, serranos, anaheims, poblanos and birds beak chilis in a stock photography for ASUNow. Photo by Deanna Dent
    20170918StockChiliPepper_04.JPG
  • ASUNow - Stock photo - A stock image of a serrano pepper for ASUNow. Photo by Deanna Dent
    20170918StockChiliPepper_05.JPG
  • ASUNow - Stock photo - A variety of peppers including jalapeños, serranos, anaheims, poblanos and birds beak chilis in a stock photography for ASUNow. Photo by Deanna Dent
    20170918StockChiliPepper_06.JPG
  • ASUNOW - 05/19/2017 - Tempe Campus -  Research assistant Ian Ballard picks up a donut to illustrate his research study  Friday afternoon on May 19th, 2017. McClure and his graduate student wrote a paper on the natural variations in self control by conducting behavioral experiments focusing on lapses of self control when subjects are hungry and when subjects would augment self-control by asking people to justify their responses. Photo by Deanna Dent/ASUNow
    20170519StockFoodDonut_02.JPG
  • ASUNOW - 05/19/2017 - Tempe Campus -  Research assistant Ian Ballard picks up a donut to illustrate his research study  Friday afternoon on May 19th, 2017. McClure and his graduate student wrote a paper on the natural variations in self control by conducting behavioral experiments focusing on lapses of self control when subjects are hungry and when subjects would augment self-control by asking people to justify their responses. Photo by Deanna Dent/ASUNow
    20170519StockFoodDonut_01.JPG
  • TEMPE - Apr. 14, 2016 - ASU Now - SOS at 10 - People were invited to fill their plates at the celebration of the 10th anniversary of the School of Sustainability on Hayden Lawn, on Thursday, Apr. 14, 2016. Close to 1000 people dined on free rescued food - food that would otherwise be discarded for cosmetic reasons. Many vendors also joined in the event with their environmentally compatible products and services. Photo by Charlie Leight/ASU Now
    20160414SOSAt10_05.JPG
  • 20160215StockFoodProcessing_01.JPG
  • TEMPE - February 05, 2016 - ASU Now - Cady Mall - As oranges are collected they are placed in a bin which will be taken for juicing Friday afternoon on February 05, 2016. The orange harvest has been organized for the last 8 years by the ASU Arboretum and ASU Cares with all seville oranges collected to create "devilade" which is served in the student dining halls across all ASU campuses. Photo by Deanna Dent/ASU Now
    20160205orangeharvest139.jpg
  • ASU Now – Lunch Studies – An ASU-led team of nutritional researchers are digging a little deeper to find out what motivate students to pick their meals a little more wisely and how to lower plate waste in school feeding programs. Handout photo
    20140515StockFoodSaladBar_01.JPG