Author: sustainablefooders

Shane Witters Hicks | Program Officer
Principia Center for Sustainability | April 27, 2023

My predecessors on this blog have posted some great vegan product reviews (for example, Beyond Chicken, vegan cream cheese, Daiya cheese review). With the rapidly changing landscape of vegan products available and a landslide of new products in the last 3 years, I want to throw my recommendations for vegan dairy products into the mix! 

A note on credibility: These are my personal recommendations. I’m not a professional food critic nor am I affiliated with any of the brands mentioned. I’ve worked in the culinary industry for 5+ years, including a lengthy stint at a plant-based protein company, where taste tests of cutting-edge vegan products were the norm. This, combined with the fact that I’ve been a vegan food aficionado for the past 8 years, puts me in a decent position to give some solid recommendations. 

Vegan dairy is a dauntingly vast subject, so I’ve limited myself to one “Buy This: Winner,” one “Buy This: Runner-Up,” and one “Not That!” (aka the “loser”) per category. Read on, fellow shoppers, for my takes on the best and worst plant-based products out there!

Plant-Based Oat Milk

Buy These!

• Winner: Chobani Extra-Creamy Oatmilk
• Runner-Up: Oatly Original Oatmilk

Not That!

• Oat Malk OR Pacific Foods (if you don’t like very sweet milks)

Synopsis: *Disclaimer* I happen to really enjoy Pacific Foods oatmilk – it has a decently strong oat flavor and its sugar content makes it perfect for use in sweet baked goods. However, many people I’ve surveyed dislike the overly sweet flavor, … so if you are sensitive to sweetness and frequently enjoy your oatmilk straight from the bottle, go for one of the winners. But if you’re like me and mostly use oatmilk in baked goods, I think Pacific Foods is a decent choice.  

Plant-Based Soy Milk

Buy These!

• Winner: Silk Original Soymilk 
• Runner-Up: O Organics Plain Soymilk

Not That!

• I haven’t tried a brand of soy milk that I think is really bad, so I’m putting my least favorite plant milk in general here: Ripple Pea Milk

Synopsis: Silk is the OG for a reason. This original soymilk is everything you expect from a well-rounded plant-based milk without being overpoweringly soy-forward. I also think its slight sweetness matches what you get from dairy milk. The O Organics is also a solid choice, but it’s only available at stores that sell the O Organics brand (e.g. Safeway). While Ripple may have improved its formula since I last tried it, it ranks as my least favorite plant-based milk (too prominently pea-forward with an obnoxiously oily texture). In general, avoid plant-based milks that use lots of oils and emulsifiers. These usually result in textures that are less than desirable.  

Plant-Based Almond Milk

Buy These!

• Winner: Califia Farms Unsweetened Almondmilk 
• Runner-Up: Good & Gather Unsweetened Almond Original

Not That!

• Almond Dream Almondmilk

Synopsis: I buy almond milk when I want something light and refreshing. I find it’s best paired with something like coffee or cereal. It’s also a great thirst-quencher on hot days when you want something slightly more exciting than water. Califia unsweetened provides exactly this without being too watery (a common defect of almond milks). Sorry Almond Dream, your ingredients list contains far too many emulsifiers, starches, gums, and non-almond ingredients to warrant a purchase from me. 

Best Plant-Milk All-Rounder: Silk NextMilk Whole Fat

Synopsis: This unique blend of oat and coconut provides a surprisingly neutral flavor and a nutritional profile that’s very similar to dairy whole milk. This plant milk is perfect for all uses, whether you like it in coffee, cereal, baked goods, or straight out of the bottle. 

Plant-Based Coffee Creamer

Buy These!

• Winner: Silk Sweet & Creamy Almond Creamer
• Runner-Up: Oatly Barista Edition

Not That!

• Milkadamia Barista 

Synopsis: If a traditional, thick and creamy coffee creamer is what you’re after, Silk’s lineup of creamers fit the bill beautifully. All of them mix seamlessly into other beverages. I think their Sweet & Creamy Almond version is especially tasty. Oatly Barista Edition, on the other end of the spectrum, is a light creamer that has a nutritional profile more similar to whole milk. But if you want something that’s a little lighter for your morning latte or flat white, this is an excellent choice. While the thought of mixing macadamia nut milk into your cup of joe may make you feel fancy, Milkadamia doesn’t blend very well into coffee and is a bit too bland and watery for me. 

Plant-Based Cheese

Buy These!

• Winner: TIE between Violife Just Like Feta Block and Follow Your Heart Smoked Gouda
• Runner-Up: Chao Creamy Original (slices or shreds)

Not That!

• Go Veggie shreds

Synopsis: I’m pleased to report that choosing one winner was very difficult for me, so I opted for two! That’s right – we’re now living in an age where decent and (dare I say) delicious vegan cheeses abound. While Violife Just Like Feta does melt easily (unlike real feta cheese), it has a delicious flavor that is perfect crumbled raw into salads or baked onto a pizza. Follow Your Heart Smoked Gouda has one of the best flavors in the vegan cheese game. It’s the ultimate slice for melting onto a burger. And Chao is the most versatile of the bunch – I use this cheese for everything due to its mild, pleasant flavor and excellent meltability. 

Plant-Based Cream Cheese

Buy These!

• Winner: Violife Just Like Cream Cheese
• Runner-Up: Treeline Dairy Free Cream Cheese Plain

Not That!

• Tofutti Better Than Cream Cheese

Synopsis: Giving up dairy cream cheese was one of the most difficult aspects of veganism for me. I spent years “enduring” Tofutti’s riff on non-dairy cream cheese, and while it doesn’t come close to the real thing, it scratched the itch for a creamy spread on my morning toasted bagel. That’s why I was over-the-moon delighted when more realistic shmears hit the market, like Violife and Treeline. I frequently use Violife Just Like Cream Cheese in baked goods – from cheesecakes to quiches and beyond – and also enjoy Treeline’s cream cheese on bagels and mixed into scrambled eggs. 

Plant-Based Butter

Buy These!

• Winner: Country Crock Plant Butter
• Runner-Up: WayFare Dairy Free Butter, Whipped & Salted

Not That!

• Earth Balance Vegan Buttery Sticks

Synopsis: For simply spreading on toast and other topical applications, Earth Balance is fine. But the last several times I’ve tried to use it in baked goods, it results in a very off putting flavor. This was confounding to me because I’ve used Earth Balance for years, so I’m guessing their recipe has changed. In contrast, Country Crock’s bold, rich flavor fares very well in baked goods, as long as you don’t mind a slight (but not unpleasant) almond flavor (almond oil is in the ingredients list). WayFare performs excellently as a spread. It actually ranks near the top of all the vegan butters I’ve tried for flavor. But use it as a finishing butter/spread; it isn’t a great choice for baked goods due to its high water and air content. 

Plant-Based Ice Cream

Buy These!

• Winner: Haagen-Dazs Dairy Free Peanut Butter Chocolate Fudge Frozen Dessert
• Runner-Up: Ben & Jerry’s Milk & Cookies Non-Dairy

Not That!

• So Delicious Very Vanilla Cashewmilk Frozen Dessert

Synopsis: The brands that are lauded for making the best dairy ice creams also put plenty of research into their non-dairy desserts. Both Haagen-Dazs and Ben & Jerry’s knock it out of the park when it comes to vegan ice cream. Peanut butter lovers will love the Haagen-Dazs peanut butter chocolate fudge, while Ben & Jerry’s has a simpler, more vanilla-forward Milk & Cookies flavor. I don’t think So Delicious Cashewmilk desserts are bad, but there are certainly better products available at a similar price point. 

Plant-Based Yogurt

Buy These!

• Winner: TIE between Kite Hill Greek Style and So Delicious Coconut dairy-free yogurt
• Runner-Up: Silk Dark Chocolate Coconut Almondmilk yogurt alternative

Not That!

• Stonyfield Organic Dairy Free

Synopsis: Kite Hill can be thought of as the ferrari of plant-based products due to its lineup of high-quality (and pricey) items. Their Greek-Style yogurt provides vegans with a thick and creamy texture reminiscent of dairy Greek yogurt, while also packing a protein punch comparable to the dairy counterpart. This is a big deal! Vegan dairy products often lack protein, and the ones that do contain protein often fall short in the flavor department. It’s rare that a company nails both criteria. So Delicious is a great choice for a slightly thinner consistency that’s plain enough to be a blank canvas for cooking, baking, and garnishing. For chocolate lovers, Silk’s got you covered with its delicious Chocolate Coconut flavor. 

While eggs aren’t considered “dairy,” I thought they still deserved a place in this article, especially because eggs and dairy are frequently used together in the same recipes.

Plant-Based Eggs

Buy These!

• Winner: JUST Egg (both the Liquid and Folded versions deserve winning spots here)
• Runner-Up: BeLeaf Fried Egg

Not That!

• Simply Eggless Plant-Based Egg

Synopsis: JUST Egg is simply the best eggless egg product out there. Expertly crafted from a blend of mung bean protein, canola oil, and emulsifiers, it looks like eggs, tastes like eggs, and cooks/bakes like eggs. The only downsides are that you don’t have the versatility of making fried eggs with an intact yolk, and the shelf life is shorter than regular eggs (even sitting in the fridge, I’ve found that it spoils surprisingly quickly). In contrast, BeLeaf offers a delicious pre-formed vegan fried egg. The texture is like a fried “over-hard” egg (the yolk is not runny) and it’s decently convincing. Coming in last place, while the bright packaging and inviting yellow color of Simply Eggless may entice some shoppers, for me, the texture and flavor are a far cry from real scrambled eggs. A few years ago, this may have been a hit, but we’ve been spoiled by ultra-successful products like JUST, and now it’s hard to settle for anything but the best. 

Shane Witters Hicks | Program Officer
Principia Center for Sustainability | March 21, 2023

“Eat Real Food” – the motto of The Wolf Cafe is concise, comprehensive, and clearly describes the tight operation at this unassuming yet impressive eatery. Although “real food” might be defined differently by different people, most would agree that it includes criteria like minimally processed ingredients, cooked from scratch, non-GMO, organic, humanely treated, locally sourced, etc. 

The Wolf Cafe delivers on all fronts by serving up deliciously handcrafted meals and bites with just about as good a program for sourcing locally as one could hope for. Eggs come from local cage-free hens, bread and baked treats are from St. Louis-based Companion and Sugaree Bakeries, coffee is from Ballwin-based Birdsong Coffee Co., and all meats come from humanely treated, vegetarian-fed, hormone-free, and locally sourced (where possible) animals. 

Furthermore, The Wolf’s team has a keen eye for sustainable disposal by using packaging that’s  “compostable, recyclable and made from as close to 100% post-consumer waste whenever possible” (more on their sourcing and sustainability here). In fact, you won’t find a single trash can in the entire building! 

If that isn’t impressive enough, we haven’t even started on the food. I mean, come on, the food! This cafe is far from basic and serves much more than coffee and pastries. The extensive menu is divided into categories like coffee, soups & salads, starters, burgers & sandwiches, desserts, and a bonafide breakfast menu. They even have a kid’s menu and retail/pantry items!

If it’s vegetarian or vegan food you’re aiming for, look no further, as there are 18 food items on the dinner menu that are meat-free. And the plant-forward options aren’t just the vegetarian “cop-outs” that you’ll find at many restaurants. Don’t get me wrong, I love a good Beyond Burger, but sometimes I yearn for something a little more creative. And creativity is what I love about The Wolf Cafe’s plant-forward items, which range from the Portobello Reuben, to the Vegan Gumbo, to the Chickpea Sandwich, to the hearty 3-Bean Chipotle Chili, to name a few.  Many of the non-veg items (like burgers) have the option to swap in vegetarian proteins, and you can click “Make Vegan” on the online menu as a worry-free option to try most items without animal products. 

There are a few standout dishes worth reviewing here. To start, the Avocado Salad contains a delightful assortment of smashed avocado, pepitas, crispy chili chickpeas, pickled veggies, and an amazingly tangy honey-lime dressing. In fact, all of the dressings and sauces I tried from The Wolf Cafe fall into the “jaw-drop” category. It’s really heartwarming to find a small establishment with a culinary team that clearly puts a lot of thought and effort into little details like this. 

One of the starters I ordered impressed me for its elevated take on what’s often a boring classic: the Hummus Plate. The Wolf’s hummus is infused with horseradish for a subtle kick and topped with “olive relish”, which brings a welcome briny bite. The three generous scoops of hummus are accompanied by a variety of crisp veggies and lavash crackers, so you have no lack of dipping opportunities. Next time, I’d like to try the Balsamic Chips made with local Billy Goat potato chips and melty gouda cheese. 

I’m a sucker for Patty Melts, so I had to try The Wolf’s rendition of this American classic. Notable features about this cafe’s version are that it’s served burger-style with buns and includes the option to add fun toppings like kimchi (which I happily opted for). The usual inclusions of caramelized onions, cheese, and Russian dressing make this burger an instant go-to item on this menu. Other great choices on the burger menu are the Beyond Burger and the creative Dill-Bert Burger (which includes dill havarti cheese, bacon, avocado, and dill pickles). 

One of the benchmarks I look for in any eatery advertising itself as plant-forward is the chickpea salad. If they can get such a simple vegan menu item right (well-seasoned with appropriate spices, good consistency with partially smashed and partially intact chickpeas, crisp veggies, etc.), I have high hopes that the kitchen is detail-oriented enough to produce a variety of other successful menu items. The Chickpea Sandwich ticks all the boxes for me – and then some. The chickpea salad is perfectly seasoned and well-textured, and the inclusion of pickled veggies, sprouts, avocado, tomato, and spinach on multi-grain bread elevates this sandwich to something that anyone – not just the vegans – will love. Other great sandwich options are the “Black Bear” black bean burger, Salmon BLT (with wild-caught salmon), and the Stang BBQ Chicken (with prairie-raised chicken on a pretzel bun). 

There are far too many enticing goodies in the baked goods window to choose just one or two, but the Betterfinger Bar (vegan & gluten-free) is a phenomenal option. It’s sort of like if a Clif Bar met a Reese’s Peanut Butter Cup and had a baby that contained crunchy rice bits and sprinkles. It’s compact, rich, nutty, and chocolaty with an addicting crunch to boot. Some other baked treats worth trying are the peanut butter pie and carrot cake made locally by Sugaree Bakery, or the vegan chia bar and granola bar. 

As I washed my meal down with a Companion Kombucha (also a local St. Louis company), I reflected on the overall experience. I’ve been to The Wolf Cafe before for takeout and enjoyed the food, but this was the first time I’d sat down to really appreciate the artistic selection/design of the interior, the attitude of the employees, and the overall ambiance.  I’m guessing people (like me) are drawn in by hearsay of the clean, eclectic, and alluring menu, and then they become lifelong customers after experiencing the friendly service and cozy ambiance. 

It seemed almost too good to be true to have a successful eatery in my neighborhood that focuses on clean, local food, and community. (I usually have to drive into downtown St. Louis for this kind of experience, thereby facing the inevitable traffic and parking difficulties.) Even though many of the restaurants in the surrounding area have meat-heavy menus and prioritize profits over anything else, The Wolf Cafe’s success is no mystery to me: it just feels good to support a business with an incredible ethos and commitment to sustainability!

Shane Witters Hicks | Program Officer
Principia Center for Sustainability | Feb 28, 2023

Driving through the northern reaches of Godfrey, you’d be forgiven for thinking the freshest option is apple slices from McDonald’s. It’s a sea of endless restaurant chains and a seeming dearth of quality, locally-owned establishments. Enter Bakers & Hale – an exciting exception to the fast-food frenzy. 

Opened in 2018, Bakers & Hale is a self-proclaimed farm-to-table restaurant that’s family owned and operated. Chef & Founder Kelsi Baker Walden opened the eatery with support from extended family, who are constantly networking within the community to expand their tasty, local offerings. What they can’t grow in the garden nestled behind the building (which gifts the restaurant with tomatoes, zucchini, peppers, cucumbers, chives, basil, dill, oregano, etc.) they try to source locally. Examples include oyster mushrooms from Missing Meadows Mushrooms (Staunton, IL) in the Vegetable Orzo entrée with goat cheese and fresh herbs, and pork from the Wenneman Meat Company (St. Libory, IL) for the grilled Pork Steak entrée with a BBQ bourbon glaze. If your mouth isn’t watering yet, check out the varied menu items, which range from the loaded brisket nachos, to the Asian chopped salad, to the irresistible gyro bowl. 

Principia College’s Center for Sustainability has been a friend and fan of Kelsi’s since her debut, and during our most recent visit we were more than satisfied with her current offerings. We began with a delectable round of starters. The incredibly addicting flash-fried brussels sprouts had an oh-so-sweet-and-tangy glaze and the well-crisped outer leaves provided a delicate, satisfying texture. The fried pickled vegetables included an assortment of seasonal picks like cucumber and green beans, and the zesty cilantro ranch sauce added creamy balance to the pickled brightness. Everyone agreed that they could easily make a meal out of “starters”! 

Entrées with simple names like “Veggie Pizza” should not be overlooked. This particular menu item completely stole the show. Its rich pesto base, paired with a medley of local mixed mushrooms, zucchini, bell peppers, basil, mozzarella, and goat cheese made this a dish bursting with fresh flavor. And the thin yet surprisingly buttery yeast-risen crust more than complemented the creamy toppings with crisp, textural contrast. 

The Gyro Bowl was also a fan favorite. This Mediterranean classic gets a unique twist with cauliflower rice yet delivers comforting, bold flavors with gyro strips made from beef and lamb. It’s served with all the familiar fixings like red onion, tomato, cucumber, kalamata olives, feta, and tzatziki sauce.

The Veggie Orzo and Mushroom & Gouda Burger were also notable members of the feast. We especially enjoyed the tangy goat cheese and selection of herbs in the orzo. And the fried onion rings in the burger provided a satisfying contrast to the thick, juicy patty. These dishes are a perfect example of the abundance of fresh ingredients and variety offered at Bakers & Hale. While the menu certainly has more meat-centered dishes than meatless ones, there are several vegetarian gems and vegan options are available when you ask your server. So don’t be shy! 

While the food is outstanding and more than worth the trip, it would be a mistake to sleep on the social events organized by the Baker family. The establishment is known as a gathering spot for exceptional local musical talent (see full schedule here). In addition, Wednesday bike nights, “All-Wheels Cruise Ins,” and Thursday open mic nights round out the event schedule and keep the establishment a lively and fun community hotspot during weeknights. 

Fresh food, friends, family, community, mission-driven purpose… Bakers & Hale has it all and is ready for your solo visit, date night dinner, friend gathering, or private party (in its large, extended dining area). Support local food systems and treat yourself to what’s sure to be a soul-satisfying outing at the restaurant soon!

Shane Witters Hicks | Program Officer
Principia Center for Sustainability | Feb 20, 2023

The coffeehouse hidden within the old Milton Schoolhouse may be one of Alton’s best-kept secrets. It’s one of those, “if you know, you know” gems for students at Principia College. And once you know, you’ll likely find yourself making repeat latte runs whenever the opportunity presents. 

Located in downtown Alton, Maeva’s Coffee can be found after following signs down a winding passageway in the historic schoolhouse. (The meandering journey helps reinforce its perception as a hidden gem.) As you near the entrance, you’ll wander past increasing amounts of potted greenery and art until you emerge into a warmly lit and tastefully decorated cafe room. Maeva’s instantly gives off comforting, friendly vibes. This is reinforced by grinning baristas who will quickly greet you and a well-stocked pastry case. 

In an age of coffee chains that minimize labor and use cheap ingredients to maximize profits, Maeva’s is a refreshing oasis in a veritable desert of quality cafes. Just about everything you can purchase is made from scratch or requires some loving preparation by the team. In the fall, a sign describing the pumpkin spice latte reads, “Nothing basic about it: real pumpkin puree, fresh grated nutmeg, China cassia cinnamon, clove, and vanilla bean. 100% handmade.” This ad is indicative of the quality of all goods purchased from the team of dedicated bakers and baristas. On my latest visit, a barista sold me on the house chai after explaining that their homemade concentrate gets made in the wee hours of the morning, involving spices simmering for upwards of 5 hours. The tantalizing treats in the pastry case are freshly baked in their incubator kitchen, located below the coffeehouse. Oh, and they roast their own coffee, too. 

There’s something for everyone on the menu as the baked goods area is stocked with an assortment of muffins, coffee cakes, hand pies, frittatas, quiches, and cheesecakes. They do a great job of providing gluten-free and vegan options, and the savory snacks always include a vegetarian option. They even serve a vegan curry chickpea salad with crackers!

I can personally vouch for the deliciousness of the plant-based chocolate chip banana muffins. The tender crumb and rich, buttery flavor would have fooled me if I hadn’t seen “vegan & gluten-free” written next to it. Also, I think I raved to at least 10 people about the cinnamon roll cheesecake the day I tried it. With ribbons of cinnamon meandering through the dense, cream-cheesey base, and a generous piping of cream cheese frosting on top, it was one of the most delicious and decadent cheesecakes I’ve ever had. For $3.50 per giant slice, I’d choose this homemade creation over the cheesecake factory any day! 

For being hidden in a tiny room in an off-the-beaten-path schoolhouse in Alton, Illinois, few would expect the level of quality dished up at Maeva’s Coffee. Such explains its cult following: once you become acquainted, it’s hard not to become a loyal patron. So the next time you’re in the mood for a cup of Joe or snack, give Maeva’s a try. Make sure to clear your schedule though because you may find yourself still in the cozy space, hours later, wondering where the time has gone!

By Jolee Keplinger |September 21, 2022

As a recent graduate, I am always looking for ways to connect to the local food system in Raleigh, NC. I’ve visited various farmer’s markets, and have started growing my own food, aka, a tiny herb garden on my apartment balcony. I dream of having a house with a garden one day, but for now, I enjoy caring for a small collection of apartment-friendly herbs and plants. Growing herbs has been especially rewarding, since they have a variety of culinary uses, and nutritional benefits.

From a sustainability standpoint, growing your own herbs can help reduce plastic waste, since fresh herbs at the grocery store are typically packaged in plastic containers, shipped from many miles away. Even though it’s a small impact in the broader scheme of things, the act of growing edible plants feels meaningful, and it can lead one to feel inspired to take on new challenges, such as growing vegetables, or starting a community garden.

I started my herb growing journey in 2021 with a basil plant I purchased from Trader Joe’s. Yes, I could have just planted seeds like a normal gardener, but I thought it would be nice to re-pot the plant in my herb planter and immediately have a thriving basil plant without needing to wait for the seeds to germinate. Shortly after my basil purchase, I found a set of four herbs (rosemary, thyme, basil, and mint) at Costco. I re-potted them in my herb planters, and had a nice collection of herbs to enjoy. The thyme didn’t survive, but the others did well. I especially loved having fresh rosemary to use for a roasted sweet potato recipe!

In 2022 I moved from New Hampshire down to North Carolina, and needed to leave my plants behind. As soon as I was settled in my new space, I started a new mini herb garden, and it has been successful since! This time, I started with basil, oregano, mint and thyme. The thyme didn’t survive (again!) so I just added more mint. The herbs LOVED the summer heat and humidity (me, not so much).

The highlight of my herb-growing journey happened when my basil plant exploded during the summer, and provided enough leaves to harvest for homemade pesto. It’s a strange feeling having to harvest so much of a big, beautiful plant, but I had to keep telling myself that it was actually beneficial for its future growth. I harvested the basil stems and got to work in the kitchen.

I pulled up a simple basil recipe online, but I didn’t have all the ingredients on hand. I decided to just go for it anyway, and substitute walnuts for the pine nuts that are traditionally used in pesto. I didn’t have parmesan cheese, used sharp white cheddar and hoped that the two ingredient substitutions wouldn’t throw off the flavor too much. I kept everything else in the recipe the same, and the pesto was delicious!

Here is the pesto recipe I referenced when making my own version. You will be surprised at how much basil is needed to make two packed cups! As mentioned in the recipe, you can substitute one cup of packed spinach if needed.

Making my first homegrown basil was the most satisfying experience. I really appreciated it, knowing that I would need to wait a period of time to have enough basil to harvest again. As I am writing this, it’s been about a month since the pesto harvest, and I am contemplating whether to do another before the weather cools down.

Based on my two short years of experience, I would definitely recommend taking on the challenge of homegrown herbs as a way to connect with your food. I think it’s the perfect way for recent graduates to enter the world of gardening, especially for those living in apartments with balconies. Also, if you are not a pet owner (like myself), caring for plants can help fill the need for wanting to care for something other than yourself.

Happy gardening!

By Nadja Peschke |March 30, 2022 Principia Center for Sustainability Special Projects Officer

It came to my surprise my Sophomore year, how few students and professors knew about the West Quad apple orchard. Every time I walked from the concourse to my dorm or Voney studio, I stopped to marvel at the wealth of ripe apples suspended in the sunshine above my head. I would snag the apple picker from Howard House’s porch (thank you, Kemi!) and pick apples while other students receded back to their rooms for an afternoon nap or homework session. It felt like stealing gold.  

The juicy weight of the fruit sagged the branches so low that my 5’ 3” frame could snag a snack and be on my way. It was my Eden when the Red Delicious apples shipped from the industrial orchards of Washington State to the Scramble Room just didn’t taste right. Did you know that “Red Delicious” is not a naturally derived apple variety? It was created in a lab to be a productive monocrop. Consequently, it’s pretty flavorless compared to our campus Jonafree apples.  

I made an effort to bring my friend circle into the bounty. We would pick a box full and make applesauce, or keep the apples in a cold spot in our rooms to enjoy for weeks on end. The taste was tart, sweet, the texture was crisp, the sound of a bite was snappy. I grew a habit of always having two in my tote bag, one for me and one to share. My little Johnny Appleseed act still wasn’t enough to get all students on board, some even seemed dubious that they were edible! This caused me to wonder how our society came to trust fruit in a basket more than fruit in the fresh air? I digress.  

Senior year, I once again looked forward to this early fall treat but was greeted with tired trees, yellowing leaves, and more rot than apple. How did this happen? According to pomologists, pom (fruit bearing) trees need to be trimmed and maintained. A lot of orchardists share a phrase that the trees’ branches should allow a cat to be tossed straight through the canopy without touching a branch!  

Reflecting on the scraggly, tangled limbs I immediately knew the year’s pickings had something to do with the maintenance of our beloved trees. The extra limbs were stealing energy from the possible production of fruits. These limbs start as vertical growing twigs called watershoots, or suckers, and if not groomed from the start they become mature branches that make a bushy canopy. Some of the trees on campus I even call willow apples because they sag so low with watershoots. 

During February and March 2022 I led a pruning crew to help our apples thrive in 2023. Here are a few tips from Dr. Chrissy McAllister, bio professor, who met me to discuss pruning. It turns out that there are three stages to pruning a tree: Clean Up, Thinning Out, and Shaping; 

1. Clean Up consists of noting dead vs dormant branches and twigs. To do this you very gently scrape the bark away and if it’s green it’s alive … and if it’s brittle and brown, likely that limb is dead. This might also be easy to tell by sight, in that many diseased or damaged limbs have visible decay or breakages. Branches damaged from weather, animal rubbing, or other influences should be assessed for pruning so the tree can heal.  
2. To Thin Out the tree, check for the culprit: watersprouts. These are new growth that grows at a 90- degree angle out of a branch or by the base of a tree. In the trees on our Quad, watersprouts had grown for years so they were heavy, thick and piercing straight through the branches to the sky. To properly remove them, we had to carefully saw or clip them off flush to the host branch collar at a 10 or 2 o’ clock angle. This ensures a smooth surface for the tree to heal over. Remember, leave no stumps on the branches!  
3. The Shaping portion is easier with younger trees, this allows the choice of how the tree will grow. An apple tree should have a broad canopy that reaches out more than up. Trimming the branches out of reach ensures more apples where we can pick and enjoy!  

At most, only about 20% of a tree should be pruned a season. Watch out not to cut branches with abundant spurs, these are the pointed buds that will blossom and become the fruit. But the more you remove distracting or unhealthy limbs the more you can direct a tree’s energy to be fruitful. Ultimately, you can’t hurt the tree by following these tips! This is a yearly maintenance for most fruit trees like pears, peaches, and plums. Always double check with a trusted source for your type of fruit tree but tending to them is responsible and ensures the longevity of your trees.  

The orchard has blessed our Principia community for nearly 100 years, and by tenderly caring for it – and enjoying its bounty! – on an annual basis, this beautiful grove will continue to bless students with new skills and many tasty apples as our orchard grows. Next fall when you walk through the Quad, take a seat on the new benches we added in the quad to breath in the beauty of the orchard, birdsong and pick a few apples. If you’d like to get involved in orchard care, contact the college’s Center for Sustainability! 

All Photos Credited to Nadja Peschke.