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ASU Now - Prepped Class

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PHOENIX - September 11, 2019 - ASU Now - Prepped Class - Hedda Fay, right, of Masa's in Prescott Valley, tells a story at the fourth class of Prepped, at the HEALab, downtown, Wednesday, September 11, 2019. The session is part of a 12-week food-business incubator for women and underrepresented minorities. School of Sustainability Professor Arnim Wiek, a senior sustainability scientist with the Julie Ann Wrigley Global Institute of Sustainability, leads a session on sourcing with sustainability in mind – local, seasonal, organic and fair trade. The current cohort has twelve businesses, with 75 having completed the mentorship program that began in Fall 2016. Photo by Charlie Leight/ASU Now

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20190911 Prepped Class-7.jpg
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20190911 Prepped Class
PHOENIX - September 11, 2019 - ASU Now - Prepped Class - Hedda Fay, right, of Masa's in Prescott Valley, tells a story at the fourth class of Prepped, at the HEALab, downtown, Wednesday, September 11, 2019. The session is part of a 12-week food-business incubator for women and underrepresented minorities. School of Sustainability Professor Arnim Wiek, a senior sustainability scientist with the Julie Ann Wrigley Global Institute of Sustainability, leads a session on sourcing with sustainability in mind – local, seasonal, organic and fair trade. The current cohort has twelve businesses, with 75 having completed the mentorship program that began in Fall 2016. Photo by Charlie Leight/ASU Now