{"id":37258,"date":"2025-04-10T13:53:13","date_gmt":"2025-04-10T17:53:13","guid":{"rendered":"https:\/\/www.furman.edu\/news\/?p=37258"},"modified":"2025-04-15T15:48:35","modified_gmt":"2025-04-15T19:48:35","slug":"wspa-tv-visits-furman-promotes-event-benefitting-loaves-and-fishes","status":"publish","type":"post","link":"https:\/\/www.furman.edu\/news\/wspa-tv-visits-furman-promotes-event-benefitting-loaves-and-fishes\/","title":{"rendered":"WSPA TV visits Furman, promotes event benefitting Loaves and Fishes"},"content":{"rendered":"<p>To help raise awareness for Taste of the Upstate, Christine Scarpelli of <a href=\"https:\/\/www.wspa.com\/news\/local-news\/taste-of-the-upstate-challenges-chefs-to-use-local-ingredients-for-2025-fundraiser\/\">WSPA 7News<\/a> spoke with Daneen Schatzle of Loaves &amp; Fishes and chefs on the campus of Furman University. The event, which happens Sunday, April 13, at 11 a.m.-2:30 p.m. at Bon Secours Wellness Arena, benefits Loaves &amp; Fishes, a Greenville nonprofit that rescues food and redistributes it to those in need. This year, chefs competing for bragging rights and awards in the event are encouraged to use local ingredients. Rob Jansen, retail executive chef at Bon App\u00e9tit, Furman University&#8217;s food service arm, prepared food at The Paddock using ingredients from the <a href=\"https:\/\/www.furman.edu\/sustainability\/programs\/furman-farm\/\">Furman Farm<\/a>.<\/p>\n<div id=\"attachment_37464\" style=\"width: 305px\" class=\"wp-caption alignright\"><img decoding=\"async\" aria-describedby=\"caption-attachment-37464\" class=\"wp-image-37464 size-full lazyload\" data-src=\"https:\/\/www.furman.edu\/news\/wp-content\/uploads\/sites\/218\/2025\/04\/chef-rob-jansen-bon-appetit-400-e1744653219281.jpg\" alt=\"A white man in a chef's coat wears food prep gloves and stands behind table of ingredients and school swag.\" width=\"295\" height=\"393\" data-srcset=\"https:\/\/www.furman.edu\/news\/wp-content\/uploads\/sites\/218\/2025\/04\/chef-rob-jansen-bon-appetit-400-e1744653219281.jpg 295w, https:\/\/www.furman.edu\/news\/wp-content\/uploads\/sites\/218\/2025\/04\/chef-rob-jansen-bon-appetit-400-e1744653219281-113x150.jpg 113w\" data-sizes=\"(max-width: 295px) 100vw, 295px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 295px; --smush-placeholder-aspect-ratio: 295\/393;\" \/><p id=\"caption-attachment-37464\" class=\"wp-caption-text\">Chef Rob Jansen at Taste of the Upstate.<\/p><\/div>\n<p>Themed &#8220;Livin\u2019 La Vida Local,&#8221; the culinary celebration will feature live music and showcase some of the region&#8217;s best chefs and their creations while attendees get the chance to sample dishes and vote for their favorites.<\/p>\n<p>On Sunday, Chef Jansen was interviewed again on <a href=\"https:\/\/insight.tveyes.com\/public\/media-center\/4991e0cd-5f52-4bd1-9a6c-16cf6945b050\/a305fdef-0ac2-46b8-8e48-cb5dcfa9d2b9\">WSPA 7News<\/a>. He described the use of locally sourced food as being in an entirely different category than what&#8217;s available in grocery stores.<\/p>\n<p>In more recent news, Bon App\u00e9tit Management Company and Chef Rob Jansen won two awards at the event. The People\u2019s Choice award went to Jansen for his Upstate Southern Papusa, a griddled corn cake stuffed with smoked pulled pork, a dish that also snagged the award for Best Use of Locally Sourced Ingredients. Learn more on the <a href=\"https:\/\/werescuefood.org\/taste-of-the-upstate\/\">Loaves &amp; Fishes website<\/a>. The awards were also mentioned in <a href=\"https:\/\/greenvillejournal.com\/eat-drink\/2025-taste-of-the-upstate-winners\/\">Greenville Journal<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>WSPA 7 News came to Furman to promo Taste of the Upstate, which benefits food rescue group Loaves and Fishes. Chef Ron Jansen of Bon App\u00e9tit gets creative with produce from the Furman Farm.<\/p>\n","protected":false},"author":257,"featured_media":37261,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[119,6,18,1578],"tags":[3357,3358,198],"class_list":["post-37258","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-greenville-journal","category-in-the-news","category-shi-institute-for-sustainable-communities","category-wspa-7-news","tag-food-rescue","tag-locally-sourced-food","tag-sustainability"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/posts\/37258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/users\/257"}],"replies":[{"embeddable":true,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/comments?post=37258"}],"version-history":[{"count":13,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/posts\/37258\/revisions"}],"predecessor-version":[{"id":37491,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/posts\/37258\/revisions\/37491"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/media\/37261"}],"wp:attachment":[{"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/media?parent=37258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/categories?post=37258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/tags?post=37258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}