Bravo | The Re:Invent Issue | 2020-2

Page 4

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Lafayette College Executive Chef Scott Sypniewski was pretty excited under his mask about the latest basil delivery from the campus farm, La Farm, which he planned to turn into pesto for use in days to come at the Easton, PA, campus

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Articles inside

RE:VITALIZE | WELLNESS

4min
pages 28-30

RE:BUILD | THE HIERARCHY OF NEEDS

2min
pages 20-21

RE:ORDER | NEXT-GEN CAFE BON APP

2min
pages 34-35

RE:SOURCEFUL | SUPPORTING OUR SMALL PARTNERS

4min
pages 38-41

RE:COMMIT | ADAPTING TOGETHER

1min
pages 42-44

RE:ACQUAINT | VIRTUAL ENGAGEMENT

11min
pages 22-27

RE:CLEAN | APP-BASED SANITATION REPORTING

1min
pages 16-17

RE:CONSIDER | FROM MICHAEL

2min
pages 8-9

RE:CHECK & RE:DISTANCE

1min
pages 18-19

RE:DISCOVER | MILLS COLLEGE PIVOTS TO GROCERY PICKUP

1min
pages 10-11

RE:INVENT | THE ROAD MAP

1min
pages 4-5

RE:THINKING | MEET FEDELE'S KITCHEN CABINET

2min
pages 12-13

RE:STYLE | FOUNDRY & LUX AND PROTECTIVE LIFE INSURANCE

4min
pages 14-15

RE:IMAGINE | FROM FEDELE

1min
page 3
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