View an accessible text-based version STUDIES NEwS NEwS AbOuTThE FOOD STuDIES prOgrAM AT SyrACuSE uNIvErSITy | FALL 2020

IN OUR FIRST DECADE: Food studies alumni excel on diverse career paths since 2014 In 2010 as food studies was one of the fastest- Food Enterprises (see page 4). preparation, and distribution firms. growing fields of study in North America, Diane Students of Falk programs in food studies Falk alumni employment records show that Lyden Murphy, Dean of Falk College, had a gain a deep understanding of food policy and graduates of the program are succeeding in many vision for academic programs in this area to governance, gastronomy, health outcomes of different chosen career paths. On page 2 are just maximize future student opportunities. In 2014, food systems, , and food access. some of the job titles held by Falk College food Falk announced a new bachelor of They also hone marketable skillsets in research, studies alumni. in food studies, leveraging resources of the data collection, and analysis, as well as food former hospitality program and preparation and presentation. the College of , as well as intuitive Careers for food studies alumni are as In this edition: academic collaborations with its long-standing wide-ranging as the issues food studies seeks to nutrition and programs. The first address. Some major career prospects include 4 Food studies news graduate students enrolled in Falk’s new M.S. in employment with government agencies at all 6 Student news Food Studies in Fall 2015, and a Certificate of levels dealing with food and agriculture issues; Advanced Studies followed in 2016. New minors food-oriented non-governmental organizations 8 Faculty and staff highlights in food studies-related areas continue to evolve that work on sustainability and 12 Alumni updates today, including the most recent in Sustainable issues; food marketing; and food processing,

Community collaborations and service learning are at the heart of Falk College’s food studies program. Pictured here, Internship Coordinator Elissa Johnson (left) works alongside other volunteers in Pete’s Giving Garden on South Campus, which provides fresh produce for the campus food pantry.  Supervisor for uSDA Special Supplemental Nutrition Business Management program for women, Infants, and Children (wIC) whErE  Food procurement Manager at university of San and Marketing Francisco. Food studies alumni apply their subject matter expertise  Community research assistant at university of guelph ArE in business roles such as sustainability, research and in Canada development, logistics analysis, retail, finance, purchasing, supply chain management, communications, marketing, ThEy and others. Nonprofit Organizations Employment with food production, restaurants, farms, In the nonprofit setting, food studies alumni work in and hospitality businesses are obvious options, but food advocacy and service delivery to achieve important social NOw? studies alumni are prepared to work with businesses in a objectives such as public health, environmental health, variety of sectors, spanning health and wellness to travel and fair trade. Job titles Falk alumni have in the nonprofit and tourism. Job titles Falk alumni have in these segments segment include: include:  Assistant youth market manager for growNyC,  Food service manager at Aramark, a Fortune 200 global formerly the Council on the Environment of New york food and facilities services company City, a major environmental sustainability organization  Catering assistant for LyFE Kitchen, an Illinois  Ocean policy associate at Earth Center, an restaurant chain international environmental protection and advocacy  Chef consultant at Syracuse university organization  Social media associate at The Standard, a luxury  Nutrition educator for public health Corp., a regional boutique hotel business operating in major u.S. cities nonprofit public health institute in a major u.S. city  Social media and communications intern for celebrity  intern at project bread, a statewide anti- nutrition expert and author, Joy bauer hunger organization  Influencer marketing associate for helloFresh, a major  Food blogger for the International bipolar Foundation u.S. meal kit service global health foundation  restaurant manager for 3 Sisters restaurant in  Account coordinator for the greater Cleveland Food “I never anticipated going Indianapolis, IN bank in Ohio to law school until my last  Case manager at people Assisting the homeless, a statewide homelessness alleviation organization year in the food studies Government, Policy, program, which opened and Research Advanced Degree Programs my eyes to the need for Climate change. human rights and food access. New Several Falk alumni have used their food studies lawyers in the field of agricultural technology and science. These and other undergraduate degree as a foundation to pursue advanced major world issues are shaping food career opportunities food and agriculture.” degrees in health professions, social , legal and in government, policy, and research. Food studies policy approaches to food, among others, including: alumni work in u.S. government agencies, international  Nursing governing bodies, and other institutions to help shape — Lindsay De May ’16  Law legislation, trade, regulation, urban and rural planning Candidate for joint juris and development, and more. Job titles Falk alumni have in  doctorate and master’s degree these segments include:  Food Studies in food and agricultural law and  plant protection and quarantine technician at the u.S.  human Development & Family Science policy, vermont Law School Department of Agriculture (uSDA) Animal and plant  Nutrition Science health Inspection Service (AphIS) (see story, page 12) 

production, food manufacturing and distribution, labor relations and rights, From the chair immigration policies, and community nutrition. The commitment to change and resilience of our students have inspired us in difficult times. Food Studies at Syracuse: The sudden and unexpected passing of professor Evan weissman in April Our first decade continues… has left an absence in our classrooms and hearts that is simply beyond measure. As one of the founding faculty members of the Food Studies program, Evan The 1990s saw growing consumer interest in how food brought vision, purpose and passion to his work and encouraged his students is produced and its impact on social justice, human to do the same. we have lost a scholar and friend but along with his family, the health, and the planet. In the 2010s, food studies was Falk College community will continue his legacy with the caring commitment one of the fastest-growing fields in America. At that Rick Welsh evident in everything he did. time, we envisioned food studies as a perfect addition we are grateful for those who continue to make our progress possible. Our to our academic focus areas including public health and nutrition. In 2011, ten hands-on learning laboratories include the Susan r. Klenk Learning Café and students enrolled in our first undergraduate food studies course—Introduction Kitchens and the Nutrition Assessment, Consultation, and Education (ACE) to Food Studies. Center, facilities made possible by our generous alumni, Susan Klenk and Today extensive class offerings, growing numbers of students majoring rhoda Dearman Morrisroe, respectively. and minoring in food studies, an expanding list of community partners, and I invite you to stay connected with Food Studies at Syracuse. From visiting increased research funding are just some of the many strengths that define campus, guest lecturing in a class, supervising an internship, or hiring our Food Studies at Syracuse. In addition to the hard work and dedication of graduates, we welcome your involvement. please stay informed at falk.syr.edu faculty, staff, students, and alumni, our success also reflects society’s growing and join us as our first decade continues. demand for food systems experts. Rick Welsh, Ph.D. In our classrooms, which were virtual for most of the spring semester, Falk Family Endowed professor of Food Studies the world pandemic offered our students real-world education in real time. Chair, Department of Nutrition and Food Studies Faculty challenged them to dig deep into COvID-19’s impact on agricultural

Food Studies News Fall 2020 2 A devotion to family, friends, food, and social justice: Remembering the life of Professor Evan Weissman Evan L. weissman, ph.D., Associate professorweissman was a professor in Food Studies and founding member and served Nutrition at Syracuse university’s Falk on the board of Syracuse College, passed away unexpectedly grows, a grassroots network while at home with his family on April that cultivates food justice 9. professor weissman touched the through advocacy, education, Syracuse community where he lived, and resources in support of and that he loved deeply, with his urban food production, and kindness, his energy, and his passion served on the Onondaga for social justice. County Agricultural Council. professor weissman joined his unwavering dedication to Falk College in 2012 and was these causes also helped launch instrumental in working as part of the the newly-formed Syracuse- collaborative team that successfully Onondaga Food Systems launched a bachelor of science in Alliance (SOFSA), a multi- Food Studies in 2014 and additional sector coalition of stakeholders academic programs since that time. from across the food system in The undergraduate director of the Onondaga County. Food Studies program, he was an his many professional affiliated faculty member in Syracuse affiliations included the university’s Aging Studies Institute and the a Chancellor’s Award for public Engagement Agriculture, Food and human values Society, the Maxwell School of Citizenship and public Affairs’ and Scholarship, an award Evan and his students Association for the Study of Food and Society, and Department of . received on multiple occasions in recognition of the Association of American geographers where he he was a highly approachable, committed meaningful and sustained engagement. often chaired conferences and presented at them. teacher who was equally comfortable in a classroom his research examined grassroots efforts to An associate editor of urban Agriculture and working with students on a compost pile. address food disparities in urban America. his and regional Food Systems he was also an ad whether it was an introductory food studies course specializations in local food policy, food deserts, hoc reviewer for Agriculture, Food and human or advanced-level offering, professorweissman community food systems, food justice, food system values; Journal of Agriculture and Environmental engaged students in community-based work to inequality, urban agriculture, and community Ethics; Journal of Agriculture, Food Systems, advance social change. During his popular Farm gardens made him an often sought-out expert for and Community Development, and; renewable to Fork course, students explored culinary theory national and local media, including wAEr’s City Agriculture and Food Systems, among others. and practice of alternative food networks through Limits project focusing on poverty in Syracuse where professorweissman earned his ph.D. in cooking laboratories and field trips. he discussed how proposed changes to the SNAp geography from the Maxwell School of Citizenship A partnership he created with My Lucky food and nutrition program would impact local and public Affairs at Syracuse university. his Tummy, a pop-up food court celebrating the refugee families, food security, and agriculture in our region. dissertation, “Cultivating the City: urban Agriculture and New American community in Syracuse, helped with scholarship that was directly and and Agrarian Questions in brooklyn, Ny,” explored students develop tangible, transferrable skills while consistently focused on equity, diversity, the tensions between the stated goals and outcomes making an impact on the community. Students and inclusion through community-engaged, of urban cultivation. he earned a master of arts in worked side-by-side with chefs from Eritrea, Japan, participatory teaching, his research sites often and minor in environmental policy from South Sudan, Iraq and bhutan, learning about became hosts for students fulfilling practicum the university of Tennessee, and a bachelor of arts in different cultural foodways and developing related requirements, and many of his journal publications environmental policy, administration and law from competencies. Students’ deep interest in this included student co-authors. binghamton university. particular learning opportunity, and the many hours A collaborator who reached across the Syracuse As an educator, mentor, scholar, and friend, they volunteered for no pay or credit, exemplified university and SuNy ESF campuses and beyond, professorweissman was committed to the human the commitment to making communities stronger he was the recipient of numerous research grants condition, always problem solving to build better that he fostered in his students. and awards. Most recently he served as principal communities. he inspired those around him to his numerous honors include the Syracuse investigator of the project, Increasing Demand advocate for equity in the food system and beyond. university Excellence in graduate Education Faculty for Local in Cortland County School Meal Along with his family, the Falk College community, recognition Award, the Falk College Faculty of the program, funded by Cornell Cooperative Extension including current students and countless alumni yearAward forTeaching Excellence, the Syracuse / NyS Farm to School to raise awareness of and working for food justice and social justice, will university Faculty Sustainability Fellowship and a demand for local foods in schools. he was a co- continue the work he believed in so deeply as Teaching recognition Award as part of the Laura J. principal investigator on the CuSE grant, Turbulent shared in a tribute to his life. To learn more about and L. Douglas Meredith professorship program, Tenancy: Evictions in Syracuse, further illustrating a the life of professorweissman, please visit: which he received in 2015. That same year, students life-long commitment to interdisciplinary innovation http://cnycentral.tributes.com/obituary/show/ in his Feeding the City course were honored with to build and strengthen communities. Evan-weissman-108405643

Food Studies News Fall 2020 3 PROGRAM NEWS New sustainable food enterprises minor equips students to connect food enterprises with positive social change

Social justice, health and These courses wellness, environmental culminate in a senior-level sustainability, and other Food Enterprises course consumer interests are driving designed specifically increased market demand for around the concepts of “value-based” foods such as “impact investing” and organic foods, which comprise “social entrepreneurship,” or 5.7 percent of food sold in the structuring firm operations u.S. according to the Organic to promote positive social Trade Association (OTA). outcomes. “This particular The OTA reports the u.S. course strengthens their organic food market in 2018 ability to navigate the at $47.8 billion. The u.S. business side of food and Department of Agriculture’s all that encompasses while Economic research Service working for the changes that finds that organic food sales add value to their areas of have exhibited double-digit interest,” says Chef Mary growth during most years since Kiernan, Associate Teaching 2000 and the organic share has professor for the Food been growing rapidly. Enterprises course. There is growing demand “The topics covered in for food professionals Food Enterprises prepare knowledgeable about food students to be in-tune with industry practice and operations the business aspects of any as well as food-related social movements. Sourcing local, organic, or fair trade food enterprise—from understanding an income statement to what motivates products for foodservice, retail, or special events is becoming important for our purchasing choices,” says Kiernan. “The students explore a variety of firms interested in pleasing consumers and catering to diverse interests. food enterprises from the traditional eating and drinking segments, to agro Falk College’s Department of Nutrition and Food Studies recently launched (agricultural) economies, to technology shaping our food ways.” its new undergraduate minor in sustainable food enterprises to prepare Some recent student interest areas in Chef Kiernan’s class include food students for food industry careers with courses in food safety, such as ServSafe security on college campuses, surrounding food and food enterprises, and hazard Analysis and Critical Control points, restaurant and foodservice and individual food items that have a nutritional benefit in the marketplace, operations, feeding people on a large scale, operational and policy aspects of among others. “The students also research ESg (environmental, social, and the foodservice industry, and marketing and managing events, conferences, and governance) investing to better understand what it means, how it works, who is workshops. participating, and at what level,” she adds. Students choose from a set of food economies courses focused on labor Falk College facilities support student learning, specifically in the Susan issues, food enterprises as urban development strategies, establishing and r. Klenk Learning Café and Kitchens, where students have access to hands-on operating emergency feeding systems, food cooperatives, values-based learning opportunities in nutrition, dietetics, and culinary-related fields under certification systems such as organic and fair trade, and social justice in the food the guidance of professional chefs as their course instructors. industry. Students can also choose from select business courses to acquire skills —Valerie Cramer around marketing, entrepreneurship, event management, and more.

From the Dean… Contributors:

Today’s students in Falk’s food alumni who are shaping the way our world manages food, I Ashia Aubourg, Michele J. barrett, studies program explore the world am so proud that such incredible success has been realized Anne bellows, valerie Cramer, of food through a number of lenses: in this program that is just six years old. Lindsay De May, Sierra Endreny, the politics and in local Looking to the future, I anticipate extraordinary things and global food systems, farm labor from our students and alumni as they rise to meet the Emma henzes, Jennifer hurley, and land access, food disparities, new challenges and opportunities in food. One powerful Evan C. Jenkins, Elissa Johnson, nutrition as a human right, food and example is happening now during the global coronavirus Diane Lyden Murphy Mary Kiernan, Laura-Anne disaster response, food enterprise (COvID-19) pandemic, as those in food-related fields are and environmental sustainability, urban farming, innovation making a positive impact by getting food and resources to Minkoff-Zern, Caitlin Mogan, in agricultural technology, food and culture, and others. shut-ins and at-risk populations. Kelly rodoski, Imelda rodriguez, Food is so central to our lives—the intersections in academic Food systems issues will continue to be critical to our theory and professional practice are limitless. world. As always, I have every confidence they will follow Steve Sartori, David Sly, From esteemed faculty who contribute to research in in the legacy of Falk College alumni who have dedicated rick welsh, Dominic wilkens. a wide variety of fields, collaborating with collogues across themselves to leaving the world better than they found it. Design by: robert wonders, the globe, to professional chef instructors who share years Diane Lyden Murphy, M.A., M.S.W., Ph.D. of industry experience with our students, to students and Dean, Falk College Executive Art, Inc.

Food Studies News Fall 2020 4 Food studies partnership with Pete’s Giving Garden brings fresh vegetables to South Campus A group of volunteers gathered on South Campus plants and the soil, and laid rocks at the entrance of the best care. on a sunny morning last June. The skies that had the gate to stop the water from pooling. pete Sala, byrd dreams that the garden continues to finally turned blue were the perfect backdrop vice president and Chief Campus Facilities Officer, expand, and that one day vines full of blackberries under which to plant Syracuse university’s new secured the land for the garden. The garden is and blueberries will wrap around the garden’s campus garden. named pete’s giving garden in his honor. fences. “My vision for this garden is to fill this Located on land just to the north of the Inn On planting day, students from the Mary whole field with edible food for our students,” Complete, the garden is intended to provide Ann Shaw Center for public and Community she says. fresh produce for the university’s food pantry in Service were led by byrd; Melissa Cadwell and —Kelly Rodoski hendricks Chapel, managed by the chapel’s Office Meg Lowe, Sustainability Coordinators; and Elissa of Engagement programs and its second location Johnson, Internship Coordinator, Falk College’s Are you interested in gardening, sustainability, on South Campus. Food Studies program, in planting butternut and addressing food insecurity at SU? be in “The food pantry provides non-perishable squash, carrots and onions. purple cabbage, kale, touch! you can email Elissa Johnson directly about foods that have a long shelf life and help keep our okra, red kuri squash and tomatoes were added future volunteer opportunities: [email protected] students satisfied,” says Syeisha byrd, Director, after the original planting. The additional plants Have donations of non-perishable good, new Office of Engagement programs. “And the garden were donated by brady Farm on the south side of toiletries, or want to run a donation drive for the will enable us to provide fresh, nourishing vegetables Syracuse. pantries? Contact Syeisha byrd: [email protected] that our students may not have access to.” The garden provides an additional benefit for The garden is a collaboration between the students beyond healthy produce and learning Office of Engagement programs, Energy Systems opportunities—it provides an opportunity for and Sustainability Management, the Food Studies students to volunteer their time helping others, Get involved! program in Falk College and physical plant. byrd says. volunteering at pete’s giving garden is open Members of the physical plant grounds crew Falk College student, hangjie yu, an intern to all students, faculty, and staff across the built and prepared three raised, connected beds for with Sustainability Management, watered and university campus. To volunteer, please reach the garden, as the ground was saturated from the weeded the garden and conducted research out to Elissa Johnson at [email protected]. wet spring. The crew provided the first round of needed to ensure the garden continued to receive

Iroquois White Corn Project culinary demonstration headlines Joan Christy Lecture Falk College and its Department of Nutrition and Food Studies hosted the Iroquois white Corn project for a culinary demonstration and tasting in November 2019. The project aims to bring Iroquois white Corn back as a staple of the haudenosaunee (Iroquois) diet through the production of hand grown, picked, and processed products from heirloom seeds dating back at least 1,400 years in haudenosaunee communities. Iroquois white Corn products are nutritious, non-gMO, gluten-free, and have a low glycemic index. Lauren Jimerson, Seneca, heron clan, resides with her son Angel Jimerson in ancestral Seneca territory nearvictor, Ny. with her passion for cooking and nutrition, Lauren developed several plant-based recipes during her time as the Interim project Manager for the Iroquois white Corn project. Lauren currently provides outreach and Angel works as the Iroquois white Corn project Coordinator. The Joan Christy Lecture Series is made possible by The Christy Food and Culture Fund, established in 2005 through the generosity of Syracuse university nutrition Pictured is the November 2019 Iroquois White Corn Project culinary alumna Joan Christy ’78, g’81 to provide support for a lecture series in the nutrition demonstration and tasting hosted by the Department of Nutrition and program at the university. Food Studies as part of the Joan Christy Lecture Series.

Food studies, nutrition faculty pair Indian tapas, wine for Lubin Society members Syracuse university welcomed the Joseph provided an overview of Indian cuisine and I. Lubin Society to campus on February 29, how to pair wine with spicy foods and unique which included a special program in the Susan flavor profiles. r. Klenk Café and Teaching Kitchens led by Named after the most prominent parent faculty from the Department of Nutrition and philanthropist in Syracuse university’s Food Studies. , the Joseph I. Lubin Society recognizes Chef Mary Kiernan, Associate Teaching families whose generous support helps propel professor, Food Studies and Nutrition, and Syracuse university to new standards of Sudha raj, Teaching professor, Nutrition, excellence. Professor Sudha Raj teaching Eddie Crossman how to make dosa. hosted a short seminar and tasting that

Food Studies News Fall 2020 5 STUDENT NEWS Falk student research explores right to food violations for transgender youth From St. paul, Minnesota, Syracuse university senior bea Fry ’20 is a food to the May 2020 united Nations universal periodic review of the united studies and double major in Falk College and the States of America, titled “The human right to Food in the Context of political Maxwell School with a minor in Spanish. Their interests lie at the intersection of participation, Equality and Nondiscrimination.” In addition to the Falk College food and social justice. food studies program, other joint contributors “I am passionate about exploring the lived on the submission included whyhunger, FIAN experiences of queer people of color, and International, the human rights Clinic at the especially the complicity of larger institutions university of Miami School of Law, among others. and governments in the marginalization of these As a Syracuse Office of undergraduate groups,” they say. research and Creative Engagement (SOurCE) Fry is conducting a research project titled grant recipient, Fry presented their work at “body politics,” which explores human rights the Music and Message program in hendricks violations, and right to food violations in Chapel in October 2019 and the following particular, for transgender youth of color in month at the SOurCE Orange Talks and poster Syracuse, New york. “I am partnering with the Q Session held at bird Library. The SOurCE Center of Central New york to directly engage provides expanded funding opportunities and with these transgender populations in Syracuse,” support for diverse undergraduate engagement Fry says. in faculty-guided scholarly research and creative The food studies program at Syracuse inquiry across all disciplines and programs at university’s Falk College focuses on issues Syracuse university. surrounding food justice, urban food systems, “when I’m not pouring over my research international trade, labor in the food systems, materials, you can find me knitting in the LbgT human rights, science, technology, culinary resource Center, practicing my yoga inversions, expertise and food enterprise management. or eating free food around campus!” Fry studied under the mentorship of professor Anni abroad in Chile during the Spring semester. bellows, Fry contributed to a joint submission —Valerie Cramer Professor Anne Bellows and Bea Fry in the Falk Complex.

Graduate students present at AFHVS/ASFS 2019 The annual joint conference of the Agriculture, Food, and human values  Cheyenne Schoen (M.S., December 2019), presented “Challenges and Society (AFhvS) and the Association of the Study of Food in Society (ASFS) Opportunities of refugees in an Agricultural program in Syracuse, Ny” on has served as the focal point for development of the novel food studies the panel, “urban Food production: process and Impacts.” discipline since the early 1990s. Last year’s late spring/early summer meeting  Adrianne Traub’s (M.S., May 2019) paper was entitled, “Measuring took place in Anchorage, Alaska and five Syracuse university food studies Farmers’ view of Anaerobic Digesters on Small and Mid-Sized Dairy Farms.” graduate students attended and presented their research, including: Students enjoyed peer camaraderie and support at the AFhvS/  Will Cecio (M.S., May 2020), provided a paper presentation entitled, ASFS conference with some introducing theirwork at a national academic “urban Food governance and Social reproduction: A review.” conference for the first time. They reveled in the breadth, interdisciplinarity, and  Camila Ferguson-Sierra (M.S., May 2020) introduced her work, “palm Oil, methodological diversity represented in food studies research. The conference Food Insecurity, and Land in Colombia: A Literature review.” brought together both young and established academics as well as community  Maegan Krajewski (M.S., May 2019) presented “Lunch Money: activists reinforcing the potential of their work to contribute to meaningful understanding Community-Led School Food programs in regina, change. Saskatchewan.” Congratulations students! —Anne C. bellows

Students at AFHVS/ASFS 2019. Students at AFHVS/ASFS 2019. Cheyenne Schoen presents at AFHVS/ASFS 2019 in Anchorage.

Food Studies News Fall 2020 6 Food studies senior explores the Food Research Action Center, U.S. science of food and climate change Department of Health and Human Senior food studies major Sierra Endreny ’20 plans Services participate in inaugural to take her career path in road trip to Washington, D.C. many different directions. “I am passionate about the environment, social justice, health, and food. The food studies program allows me to combine all my interests, and also gives me a broad array of skills and experience when Main Street Farms, an urban farm where students visit. looking for prospective employment,” she says As part of her food studies program, Endreny took the Climate Change in the Food System course with professor rick welsh. “I wanted to learn more about climate change on a scientific level and how it affects the food system,” she says. “I hope to incorporate environmentalism into my work and this course gave me the tools to do that.” professor welsh is an expert on food and agricultural policy, technological change in agriculture, and the livestock industry. “The course helps students understand the substance and history of climate change research and the Falk students visited the nonprofit Bread for the City during an annual Career Services scientific consensus that human activities are the primary source of greenhouse Immersion Trip to Washington, D.C. Students learned about the organization’s food gas emissions and global warming,” he says. “In addition, there is substantial pantry, as well as its clothing, medical/dental, legal, and support. material on how global warming will impact food production and food security, and how agriculture can adapt to a changing climate and mitigate global Food studies seniors Maggie Elizabeth Toczko, Assata Cradle-Morgan, and warming.” Deb Orieta were chosen to join 22 students from across Falk College on the Through the course, students are exposed to a wide variety of topics first college-specific Career Immersion Trip to washington D.C. in October and issues, from climate-smart agriculture to technological innovations to 2019. participants engaged with D.C.-area alumni and visited nine different address climate related-issues in the food sector. “My biggest takeaway was organizations. At the Food research and Action Center (FrAC) students the methods that are used to mitigate and adapt to climate change. I didn’t learned about the role of FrAC in food and nutrition related public policy and know that urban gardens could sequester carbon in the atmosphere and lower advocacy efforts. surface temperatures, while also feeding people and providing community,” Many thanks to the Food research and Action Center, u.S. Agency for says Endreny. International Development, peaceplayers International, bread for the City, u.S. “The issues presented in this course affect all of us,” she adds. “No matter Department of health and human Services, DChealth, and Living Classrooms what career path I take, the knowledge from this course will stay with me Foundation for meeting with our students and to the staff of Falk College’s throughout my life because climate change and food affect everything.” Career Services Office, David Sly, Associate Director, and Jessica pitcher, —Valerie Cramer Career Advisor, and generous donors whose support made the trip possible!

Theory to practice: food studies interns making a difference Summer 2019 Assata Cradle-Morgan, Food bank Julia Chatzky, Joy bauer Nutrition, of Central Ny, data analysis intern publicity intern Xiaotong Zhou, wescott Lucille Dunn, reThink Food NyC, Community Center, senior food program support intern security programs intern Amanda Salik, bOu brand food Spring 2020 company, marketing and branding Meng-Chien Chen, black Cub intern Xiaotong Zhou ’20 displays her capstone Assata Cradle-Morgan ’20 completed productions, production intern, Salt project working with the Westcott her capstone as a data analyst intern Zoe Tolz, Chloe’s Fruit Food City Market Community Center’s food security with the Food Bank of Central New York. Company, marketing intern programs for senior citizens. Zhou Working with years of raw data collected Sydney Foster, Thanos Import enhanced the Senior Dry Goods Pantry by the organization, her results are now Hangjie Yu, Syracuse university Market, marketing intern Program as well as led and coordinated being used to leverage funding and other Energy Systems and Sustainability Kevin Kim, XO Taco/Original grain, senior cooking classes to increase self- support for food access throughout the Management Office, campus restaurant business management sufficiency and healthy food practices for Food Bank’s 11-county region. garden intern members of the community 65+ living on intern a fixed income. Grad student practicum Fall 2019 Szu Chieh Lee, Farm 2 Fork 101, projects for Summer 2019/ Sam Clausman, Syracuse community engagement and Sam Sneeden, rISE / Salt City Fall 2019/Spring 2020 outreach intern university Energy Systems and harvest Farm, immigrant and refugee Will Cecio, Syracuse-Onondaga Sustainability Management Office, Jules Lefkowitz, Equinox, agricultural programs intern County planning Agency, campus garden intern nutrition and food programs intern Jingyu Yang, Syracuse university FoodplanCNy Neena Hussey, Northeast Organic Jonathan Sexton, Sweet praxis hendricks Chapel Food pantry, Maryssa Schlough, Syracuse Farming Association, community bake Lab, bread program product outreach and special programs intern City School District, local food engagement and conference development intern procurement development intern

Food Studies News Fall 2020 7 Phoebe Ambrose named Congratulations food studies students! University’s first Mount The Department of Nutrition and Food Studies honored student achievement during a virtual Vernon Leadership Fellow awards ceremony held in early May. A listing recognizing 2019-20 student accomplishments in the food studies program follows below. Along with Syracuse university, Falk College looks forward to phoebe Ambrose, a honoring the Class of 2020 at a campus ceremony in the near future. visit falk.syr.edu for the latest sophomore majoring updates. Congratulations and best wishes to all of our students! in food studies in Falk College and Community Engagement Award roseane do Socorro gonçalves viana human Citizenship and Civic Assata Cradle-Morgan rights Award: graduates Students Engagement in the Chanel Gaude Maxwell School, Food Studies research Award Elizabeth Pickard has been named a Maggie Toczko Gabriel Roth 2020 Mount vernon Leadership Fellow. Food Justice Award roseane do Socorro gonçalves viana human Ambrose was one of 14 fellows selected Deborah Orieta rights Award: undergraduate Student

from among more than 900 applicants and Chef’s prize Sierra Endreny

is Syracuse university’s first Mount vernon Edward Crossman Fellow. She will participate in a six-week, fully funded institute at both george Food Studies Culture and Commensality Award washington’s Mount vernon estate and in Neena Hussey Old Town Alexandria in virginia.

FACULTY & STAFF Exploring the role of labor, migration in the food system Students studying food systems in Falk College’s typically not as well networked or savvy at marketing as Department of Nutrition and Food Studies learn u.S.-born farmers.” about ecological sustainability and social justice as her interviews with farm workers who succeeded in faculty members such as Laura-Anne Minkoff-Zern starting their own farms, against the odds, unveiled what highlight practices like agroecology and food-related barriers they faced due to their specific ethnic and racial social movements. Interactive class discussions shed identities as immigrants of color. important light on the role of labor and migration in the “when we look at agriculture today, immigrants are food system, exploring interactions between food and not just workers, but they’re people who have a lot of racial justice to create a more sustainable, equitable, and knowledge in agriculture, are very skilled in agriculture, inclusive place for immigrant farmers. and they have more barriers to owning land and starting In her course FST 310 Labor Across the Food a business.” with the release of her book, her research System last fall, students partnered with the restaurant continues, which includes outreach to organizations Opportunities Center (rOC united) to conduct that are helping immigrant farmworkers transition to surveys with restaurant workers to better understand owning their farms. Funders for her research include wage-related issues in the workplace. In FST 303 Food the Association of American geographers (AAg), the Movements, students each choose a food-related social goucher College Dept of , and movement to conduct their own semester-long study of at Syracuse university, Falk College Seed grant and the it. She has also worked with undergraduate and graduate Labor Studies working group. students on her own research, analyzing census data, co- In April 2020, the gFASg book award committee authoring research papers, and transcribing and coding honored The New American Farmer with its section’s interviews. first book award, noting the book’s contemporary relevance, geographical Minkoff-Zern, an associate professor of food studies, authored, The New breath and research depth. American Farmer: Immigration, Race, and the Struggle for Sustainability (MIT press) that came out in 2019. Falk College hosted a book signing in January where Minkoff-Zern highlighted the book that looks at the opportunities and challenges for Latino/a immigrant farmers transitioning from farmworkers Exploring gardening in resettled to farm owners. her work offers new perspective on racial inequity and sustainable farming. It also makes an intervention on discussions of agricultural refugee populations sustainability. In additional research efforts, along with Falk College faculty She interviewed more than 100 participants including farmers and people collaborators rashmi gangamma from the Department of Marriage who work with them, such as u.S. Department of Agriculture (uSDA) staff, and Family Therapy, principal investigator, and bhavneet walia, farmers market managers, nonprofit and extension workers, among others. co-investigator, Department of public health, Minkoff-Zern is a co- her observations and interviews of farmers at markets and their farms, and investigator on the project, “Mental health, Economic well-being, and attendance at relevant conferences aimed at outreach to immigrant and other Experiences of Farming in resettled refugees in Syracuse, Ny.” Funded farmers of color, took place over six years and five states, including California, by the Fahs beck Foundation, the project examines relationships between Minnesota, New york, washington, and virginia. home and community gardening practices, mental health indicators, “In my research I found that immigrant farmers were largely using what community building, and socio-economic well-being in resettled refugee could be described as alternative or sustainable farming practices, yet are not populations being recognized for their contribution to sustainable food systems, as they are

Food Studies News Fall 2020 8 Faculty & Staff

Anne Bellows, Professor Chris Uyehara, Culinary Specialist professor Anne bellows joined Syracuse university Chef Chris uyehara is a Culinary Specialist who teaches in 2013 and holds affiliated faculty positions in the Introduction to Culinary, professional baking, and Fine Departments of geography and women’s and gender pastries. he has competed in and won various national and Studies. As university professor at hohenheim university, international ice carving competitions. In 2014 he began she chaired the Department of gender and Nutrition and studying the art of distilling, receiving his certification was Deputy Director of the Institute for Social Sciences through Cornell university Extension. using his skill as in Agriculture. her research interests include food and a chef and distilling knowledge, he opened Last Shot nutrition systems and economies; linkages between Distillery, earning international recognition for his spirits sustainable agriculture, developments and livelihoods; and reaching the level of Master Distiller. human rights and the right to adequate food and nutrition,

and; community public health, among many others. Rick Welsh, Falk Family Endowed Professor of Food Studies William Collins, Culinary Specialist Chef bill Collins is in his twelfth year as Culinary Specialist. Chair, Department of Nutrition and he has a bachelor of science degree, summa cum laude, Food Studies from Syracuse university. he graduated first in his class rick welsh teaches courses such as Climate Change and with a culinary degree from peter Kump’s Culinary School the Food System, Food and public policy and Transnational in Manhattan. he has been an executive chef for over 25 Food Systems his recent scholarly work includes articles years in Manhattan and across Central New york, which on “Immigrant farmers, sustainable practices: growing included ownership of bc restaurant in Armory Square. he ecological and racial diversity in alternative agrifood teaches Food Science and Introduction to Culinary Arts, spaces,” “widespread mosquito net fishing in the barotse which he developed and now has 400 students peryear. floodplain: Evidence from qualitative interviews,” “The progressive Agriculture Index: Assessing the advancement of agrifood systems,” and “Factors affecting landowner Elissa Johnson, Internship Coordinator enrollment in wetland restoration in northeastern New Elissa Johnson leads the undergraduate capstone york State.” practicum program and advises community-engaged, applied master’s projects. In addition to outreach and relationship building with community partners nationwide, Food studies staff she teaches FST 204, Food, Identity, and power. Elissa is engaged in volunteer work around intersectional Trinity Benton, Kitchen Tech identity injustice and food access. She collaborates with Trinity benton is a Kitchen Tech in the Falk teaching the university’s Sustainability Management Office and kitchens. One of her responsibilities includes cooking campus food pantries that run the on-campus farm, pete’s the food for FST412/422, wine Appreciation and wine giving garden, which she helped launch in 2019. Elissa is and beerAppreciation. She also assists the chefs in the a member of the North American Food Systems Network kitchens when assistance is needed in their classes. In and the Food Systems Leadership Network. addition to her work in food studies and nutrition, she is currently enrolled in classes to earn a bachelor’s degree in food studies. Mary Kiernan, Associate Teaching Professor Mary Kiernan is an Associate Teaching professor who teaches Quantity Food Services, Safety and Sanitation, Jennifer Hurley Farm to Fork, Cost Control, Sustainable Food Enterprises, Administrative Assistant and various workshops. prior to her Syracuse university Jennifer hurley is the Chair of the Department’s career that included catering at the Dome, Kiernan owned Administrative Assistant and Food Studies Administrative a café/catering business. She is bOD chair of the Syracuse Assistant. She started at Syracuse university over 18 American Culinary Federation where at the national level, years ago and has worked in the Financial Aid Office, she led a regional conference, served on the Internal Audit Scholarship Office and registrar’s Office. She dedicates Committee, and maintains certification evaluator/trainer her time and loves building relationships with the students. status. She donates time to proStart culinary and other community food competitions. She holds degrees from Dianne Seeley, Director, Kitchen Operations; CIA, FIu and Syracuse university. Operations, Space and Facilities Manager, Falk College Laura-Anne Minkoff-Zern, Associate Professor Dianne Seeley has worked for the Falk College for the past Laura-Anne Minkoff-Zern is an Associate professor 14 years, serving as the College’s Space, Operations and and affiliated faculty member in the Departments of Facilities Manager and the Director of the Klenk Kitchens, geography and women’s and . her overseeing daily building infrastructure and facilities research and teaching explore interactions between food maintenance functions and kitchen operations. Dianne and racial justice, labor movements, and transnational has served as project and construction liaison for both new environmental and agricultural policy. She is currently construction and renovation projects. She holds a bachelor studying the labor and health conditions of government of science from IST at Syracuse university, master of contracted (h-2A) guestworkers workers in u.S. science from Elmira College and has completed course agriculture. She is collaborating with colleagues looking at work towards her ph.D. in the IDD&E degree program at refugee gardening, mental health, and food sovereignty. Syracuse university’s School of Education. She teaches Food Movements, LaborAcross the Food System, global Agri-Food politics, and the introductory graduate seminar on Food Studies and Systems.

Food Studies News Fall 2020 9 Food Studies at Syracuse: Established 2011 Building on the momentum of 1970s 2010 2014 environmental movements, individuals, Food studies is one of the fastest-growing fields In February, Falk College announces its businesses, and public institutions have a of study in North America. Falk College’s vision new bachelor of science in food studies. growing interest in issues surrounding how for future academic programs related to food Students learn about the food system in areas food is produced and consumed. At Syracuse, focuses on maximizing student opportunities including food justice, urban food systems, food studies intersects a variety of disciplines: in these and other emerging career trends by international trade, labor, human rights, science geography, agriculture, and natural sciences; blending academic offerings in hospitality and technology, and culinary expertise. Falk human access to food and nutrition, and; public management, nutrition science and dietetics, College’s program in food studies leverages policy involving labor, trade, and sustainability. and public health, as well as facility and event resources of the former hospitality management Today, the field of food studies is well- management. program and the College of Agriculture, as well established internationally, informing and as intuitive academic collaborations with the impacting public administration, public health, nutrition and public health programs in Falk. 1 sustainability, and the food system on which all Pictured are scenes from student visits to Main people depend. Street Farms, an urban farm.

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1990 2011 2014 Increased public interest in food-related issues The College of is renamed 3 Throughout the program’s early years, in the United States inspires the emergence the David B. Falk College of Sport and Human students are engaged in collaborative projects of the field of food studies in the 1990s, Dynamics with support from Syracuse in the Syracuse community, such as developing which explores the connections between food University alumni, David Falk ’72 and Rhonda educational workshops for the Southwest systems, social stability, human and landscape Falk ’74. The Falk Complex, former home Community Farm, a Syracuse urban farm; using sustainability, public health, and urban and of the College of Law, is dedicated in 2015. geographic information systems to leverage regional design and planning. The first degree The first undergraduate food studies course— e-commerce and address inequalities in food programs in the nation are founded at New York Introduction to Food Studies—is taught at Falk access, and; supporting environmental activism University and Boston University. College within the newly formed Department by marching with a crowd of 300,000 at the of Public Health, Food Studies, and Nutrition. Climate Change Rally in New York City, 2001 2 Academic offerings in food rapidly expand pictured. At Syracuse University, the School of Social to include such courses as Human Right to Work and College of Nursing, along with Adequate Food and Nutrition, Feeding the City: 2014 two departments in the College for Human Urban Food Systems, Food Studies Research 4 Food studies students recognize the need Development, merge into a single, multi- Methods, and Feeding the World: Global Agri- to bring local, sustainable, and ethically- disciplinary academic unit at Syracuse food Governance, pictured. grown food to campus and from their efforts, University specializing in human services and BrainFeeders is founded, the first academically- health professions. In 2001, the College of recognized food studies student organization Human Services and Health Professions opens in the nation. BrainFeeders actively promotes at the University.

Food Studies News Fall 2020 10 a more sustainable food system by engaging Brain Feeders successfully establishes a 2016 local farmers and empowering peers to be Community Supported Agriculture (CSA) 9 Falk College dedicates the Susan R. Klenk more involved in food choices on the Syracuse program at the Univeristy. Learning Café and Kitchens, including University and SUNY College of Environmental commercial and experimental kitchens, made Science and Forestry campuses. 2016 possible by a gift from Syracuse University 7 Food studies begins a study abroad program Food studies hosts My Lucky Tummy, a pop-up human development alumna, Susan Klenk ’62. in Florence, Italy, in which Syracuse students food court celebrating the refugee and new from all disciplines are able to take food studies By 2017, the food studies program at American community in Syracuse. Students courses, complete internships, and work in the Falk has partnerships with several Native work alongside chefs from Eritrea, Japan, on-site kitchen garden. American organizations, including Friends of South Sudan, Iraq, and Bhutan, learning about Ganondagan, the Iroquois White Corn Project, 8 To further involve students in critical different cultural foodways and developing and the Seneca Nation Health Department, 5 community engagement and practical work cultural competencies. Anna Delapaz ’17, in which students explore cultural foodways, experience, food studies hires its first internship the first food studies major, is pictured left traditional food resilience, entrepreneurship, coordinator. Food studies practicum sites cooking alongside community members at My and the connection between food and wholistic include organizations such as the CNY Regional Lucky Tummy. health.

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2014 Market, Eat to Live Food Cooperative, Syracuse 2018 Students in the Urban Food Systems course Real Food Coop, CNY Food Bank, Cornell Research is an essential element of Falk’s food receive the Chancellor’s Award for Public Cooperative Extension, Slow Food, Southwest studies program, with current faculty projects Engagement and Scholarship for their Community Farm, Syracuse Grows, pictured, that explore grassroots efforts to address food work with the Syracuse-Onondaga County as well as other area farms, supermarkets, and disparities in urban America; gender, nutrition, Planning Agency conducting a community restaurants. and the human right to adequate food; the food assessment to understand existing food role of Latinos as farmer-entrepreneurs in resources in Central New York. Topics of 2016 United States, and; the application of anaerobic Food studies students help create Food Plan exploration included food production and digestion for resource recovery on smaller CNY, a collaborative effort to assess agriculture, regional farming, food access in Syracuse, livestock farms. food distribution, consumption, and disposal in farm-to-institutions programs, and refugee the region with a goal to improve food policies communities’ contributions to the CNY and programs. After obtaining New York State foodscape. Department of Education approval for Falk’s 2015 new master of science degree in food studies in April 2015 and enrolling the program’s first 6 Faculty and students in food studies travel from Syracuse to the University of Vermont graduate students in fall 2015, the food studies for the Food Systems Summit, where they graduate program becomes fully operational and discuss the human right to adequate food welcomes its first formal graduate cohort in fall and its intersection with the environment, 2016. A certificate of advanced studies in food public policy, and nutrition. In Syracuse, studies is also created in 2016.

Food Studies News Fall 2020 11 ALUMNI Alumni close-up: Meet Ashia Aubourg ’18 Meet Lindsay De May ’16 Meet Imelda Rodriguez ’16 Ashia Aubourg ’18 After graduating Imelda rodriguez describes being a with the first food discovered her food studies student studies class in 2016, passion for food as one of the most Lindsay De May justice by starting enlightening periods moved to Los Angeles a Community of her life. “It has been and began teaching Supported Agriculture an honor to take the and grant-writing (CSA) program critical thinking skills for a non-profit on the Syracuse that I was constantly that builds gardens university campus. pushed to focus on in Title 1, K-12 After graduating with during this program schools. Then, she a bachelor of science into my personal life got involved in local in food studies in experiences,” says Aubourg. Since graduation, she government, which connected her to working in her 2016, she moved to brooklyn, Ny and began her served as the Cross-program Coordinator at Food local farmer’s market. From there on, she helped career as an Edible educator for Edible Schoolyard for Free, a non-profit food rescue organization that manage—and in some cases, establish—the Market NyC. She taught youth about food injustice topics repurposes rescued food and distributes it to food Match program in farmer’s markets, which doubles relating to gardening, and cooking culturally insecure community members. She coordinated benefits from the supplemental women, Infants nutritious foods. the organization’s Family Meals, School Market, and Children (wIC) nutrition program and Social After five years on the east coast, rodriguez Market in the park and weekend backpack Security into fresh fruit and vegetable vouchers. returned home to work for a charter school in San programs. “I learned a tremendous amount about “I think the greatest value I gained from the Jose where she has implemented the first food emergency food programming and its role in Falk food studies program was an understanding education program in her area. As Events and our society – during these unfortunate times of of how multiple different sectors such as health, Special projects Director with Sunrise Middle COvID-19, we see an even greater need for this agriculture, environment, international relations, School, she and a group of five students started type of relief,” she notes. and others overlap to shape our food system. the club, CosechaMesa, harvest2Table, with After working for Food for Free, she joined an because the food studies program at Syracuse is membership that now includes more than 30 experiential education non-profit called Embarc very systems-focused, it allowed me to identify students per semester. Chicago as a program Manager. Embarc is a three- careers that I would have never considered She leads a four-week food/entrepreneurship year program that provides community-driven, previously,” says De May. annual summer program for approximately 15 experienced-based learning opportunities to low- De May is currently in her second year at to 20 students who learn how to garden, cook, income high school students to inspire and prepare vermont Law School and will be graduating with and manage a restaurant. “Students learn about them for college and career success. Although this a JD and master’s in food and agriculture law restaurant roles and creating and executing a role was not specifically food systems focused, what and policy. She is a research Fellow, National culturally nutritious menu for their teachers, attracted her to it was the opportunity to systematically Agricultural Law Center, Chair, Food and school board members and other education change aspects of a conventional system. Agriculture Law Society, and Co-president, representatives, friends and most importantly, She is currently working as the Communications National Food Law Student Network. her goal is to their family members,” says rodriguez. Lead for the Chicagoland Food and beverage work with the government and the private sector rodriguez is partnering with the National Network, a collaborative that focuses on bridging to incentivize sustainable agricultural practices, Farm to School Network, gro More good, and gaps between the food and beverage industry in support new farmers, and improve food access for Kidsgardening to implement the first grow More Chicago through networking events and consulting. consumers. Food hydroponics pilot project. Sunrise Middle “There is so much exciting work happening in the School is one of only five schools in California food system, and I am so excited to see where my participating. She and her students will be path leads,” says Aubourg. She also serves as a presenting on this project in an upcoming Santa product Associate with home Chef. In this role, she Cruz symposium. helps with project management and analytical tasks related to innovating and getting new products into the market.

Food studies at Syracuse: the first decade continues Food is universal. It impacts every aspect of life, both as a fundamental human need and as a primary Visit us! falk.syr.edu component of society in business, culture, politics, and beyond. As Falk food studies continues to write the history of its first decade, we invite you to get in touch, and stay in touch, with the exciting growth and Facebook activities of our programs in the Department of Nutrition and Food Studies in Falk College. @SuFoodStudies @SuFalkCollege visit falk.syr.edu to see what’s happening in our experiential food laboratory or what research opportunities our faculty and students are involved in advancing. From urban design construction of Twitter food deserts, the complexity of domestic and foreign food aid to international food policy and local food @SuFalkCollege governance systems, food studies at Falk College is changing the world. Instagram @sufalkcollege LinkedIn linkedin.com/school/sufalkcollege/ LinkedIn Falk College Alumni group https://www.linkedin.com/groups/5117648/