Like many of our friends and fans out there, when I think of Fusion I think of talent, creativity, collaboration, inspiring women and artists, amazing work, and a three day intake of vast amounts of Luna Bars (so much so that I have discovered exactly which combination makes the best course of meals – I suggest going from Oatmeal Raisin, to a Peanut Honey Pretzel and topping it off with a Caramel Nut Brownie for dessert; if a Carrot Cake sneaks its way in, we’ll just call it Dessert Act II).
We are so thankful to our sponsors at Luna for empowering women and also providing us with yummy, and healthy, treats to power our way through three days of amazing Fusion events. And gentlemen, they’re not just for ladies; there is no shame in munching on a Blueberry Bliss between Docs-In-The-Works and Women in Animation.
But this year at the 2014 festival, we have so many great food options that attending for the free treats becomes almost as tantalizing as attending for the amazing programs!
After Women in Animation, Friday at 7pm in Tisch 006, Chloe’s Soft Serve Fruit will be providing us with a sweetly divine sundae bar – and all of their soft serve flavors are simply fruit, water, and a touch of cane juice, making them not only vegan-friendly but also all of the fun of sundaes without the guilt.
Our friends at ‘Wichcraft are graciously catering our brunch with Susan Margolin, an intimate discussion with a marketing and distribution powerhouse, with mid-morning conversation powered by delicious (and healthy; we care about you all, can you tell?) sandwiches, granola, coffee, and more. Also, our friends at Neuro Water plan to help keep the conversation stimulating, and hydrated, with their line of brain-boosting beverages.
We at Fusion want to invite you to come celebrate with us; and what celebration comes without some amazing treats! We would also like to thank the sponsors who have kept the Fusion Team fed and focused throughout the year – Lombardi’s Pizza, Peanut Butter Co., KuKu Canteen, Insomnia Cookies, Bob’s Bagels, and Eileen’s Cheesecake.
By Danielle Massie