USD Magazine Spring 2021

by Liz Harman

[faith in action]

Jessica Tishue ’11 (BA) wants to change the world — one meal at a time. An ambitious goal , no? But the world might not want to bet against her. Af ter al l , she’s al ready run a successful digi tal market ing company, founded an onl ine media outlet and plans to of f icial ly launch a zero-waste, edible tableware company early this year. Perhaps most impressively, she hasn’t let a ser ious auto accident from two years ago prevent her from l iving freely and dreaming boldly. “I would l ike to be a pioneer in creating the greatest food cul ture in histor y, and obviously I don’t do that alone” says the engaging and upbeat 33-year-old. “I real ly hope to create a food culture that honors our planet and honors our people as wel l .” From an early age, the native of Nor thbor- ough, Massachuset ts star ted to see connec- t ions between food, heal th, cul ture and the envi ronment . At age 15, she began to quest ion the tradi t ional Western diet and star ted reading medical journals to achieve peak per formance in running cross countr y and to help her mother treat ar thr itis, high cholesterol and other health issues.

COOKING UP A SUSTAINABLE PLAN ET

21 EDIBLE CUTLERY AND TABLEWARE ARE ONLY PART OF JESSICA T ISHUE ’ S PL ANS C O U R T E S Y O F J E S S I C A T I S H U E ‘ 1 1 ( B A ) Spr ing 2021