The Saffron Project brought together researchers from food science, biology and biochemistry to grow saffron on Carleton’s campus. The harvest was offered for sale with a pack of saffron flower tea, and it sold out.
Proceeds went to the Sustainable Food Production Initiative through Carleton’s Future Funder, with the long-term goal of a Saffron Scholarship for students in financial need. Farah Hosseinian and Myron Smith coordinated the project.