Take a virtual tour of the Susan R. Klenk Learning Café and Kitchens, a new hands-on learning laboratory to prepare students with traditional and emerging professional competencies for careers in food, nutrition, dietetics, and public health. The facility includes an experimental food lab kitchen, commercial kitchen, baking nook and café. A video camera system allows faculty and chef instructors to broadcast classes, food demonstrations and seminars from Falk College to anywhere on campus and across the country. A generous and visionary gift from Falk College alumna, Susan R. Klenk, made the learning café and kitchens possible. A dual major in…
When students think graduate school, they think curriculum, campus, community, but most of all, what the degree will mean for their lives. It’s not until after completing their degree that Falk College graduate students realize the profound difference it made not just for themselves, but for the lives of those around them as they discover new and exciting opportunities to have a positive impact. That’s what a graduate degree from Falk College means: it means our graduates can do more—more for the community, for society, and for the world. And they do! Join prospective Falk College graduate students interested in…
When students think graduate school, they think curriculum, campus, community, but most of all, what the degree will mean for their lives. It’s not until after completing their degree that Falk College graduate students realize the profound difference it made not just for themselves, but for the lives of those around them as they discover new and exciting opportunities to have a positive impact. That’s what a graduate degree from Falk College means: it means our graduates can do more—more for the community, for society, and for the world. And they do! Join prospective Falk College graduate students interested in…
When students think graduate school, they think curriculum, campus, community, but most of all, what the degree will mean for their lives. It’s not until after completing their degree that Falk College graduate students realize the profound difference it made not just for themselves, but for the lives of those around them as they discover new and exciting opportunities to have a positive impact. That’s what a graduate degree from Falk College means: it means our graduates can do more—more for the community, for society, and for the world. And they do! Join prospective Falk College graduate students interested in…
“Restored wetlands provide valuable wildlife habitat, increase biodiversity, improve water quality, increase the quality of life for owners and neighbors and raise property values of the landowner and neighbors,” notes Rick Welsh, Falk Family Endowed Professor of Food Studies. Professor Welsh was a co-investigator on the grant from the University of Michigan’s Water Center, “Wetlands for Wildlife: Understanding Drivers of Public-Private Partnership Restoration Success.” This project, launched in 2013, was one of six led by multidisciplinary teams that received funding from the Water Center to support and enhance restoration and protection efforts of the Great Lakes basin. The project measured…
Located on the South Side of Syracuse at 150 Ford Ave, The Brady Farm grows a variety of delicious, fresh produce. Jessi Lyons, co-founder of Syracuse Grows, runs the urban farm with her team who just this season has grown and harvested an assortment of over 36 herbs and vegetables according to The Post-Standard. Cheri Abrams, a graduate student in Falk College’s food studies program, is among the members of The Brady Farm team. After completing her practicum at The Brady Farm, Abrams was then hired as a part-time worker. “Since I started in May, I’ve done a bit of…
Falk College and its Nutrition program will host the Second Annual Ann Selkowitz Litt Distinguished Speaker Series featuring childhood nutrition expert and author, Jill Castle, MS, RDN, CDN, on Thursday, October 6, 2016 at 6:30 p.m. in Grant Auditorium. Her presentation, “Fueling the Growing Athlete: What’s In, What’s Out, & What’s Essential,” is free and open to the public. It will cover: Appropriate sports nutrition advice for young athletes. How to understand and avoid the food and feeding pitfalls that commonly plague growing athletes, such as back-loading food intake and unhealthy food environments. The hierarchy of food and nutrients when…
Syracuse University faculty, staff and current students will welcome potential graduate students interested in Falk College graduate studies in child and family studies, food studies, public health, marriage and family therapy, nutrition science, social work and sport management during its Graduate Program Information Session on Friday, November 4, 2016 from 4:00 to 6:00 p.m. in Grant Auditorium in White Hall, part of the Falk College Complex. The presentation will provide detailed information on Falk College graduate programs in: Child and Family Studies M.A., M.S., Ph.D. Marriage and Family Therapy M.A., Ph.D. Addiction Studies M.A. Food Studies M.S. Global Health M.S.…
Falk College today announced the opening of the Susan R. Klenk Learning Café and kitchens, a new hands-on learning laboratory to prepare students with traditional and emerging professional competencies for careers in food, nutrition, dietetics, and public health. A dedication ceremony, reception and tours will take place Friday, September 16 at 9:30 a.m., on the fifth floor of White Hall in the Falk Complex. The campus community is invited to attend. The new facility includes an experimental food lab kitchen, commercial kitchen, baking nook and café. A video camera system allows faculty and chef instructors to broadcast classes, food demonstrations…
The Falk College Department of Public Health, Food Studies and Nutrition will host food systems consultant and speaker Kate Clancy, Ph. D., Thursday, September 22, 2016 at 7:00 p.m. in Falk Room 100 for her lecture, “Looking at Food Security in the Northeast Region Through Different Lenses.” Dr. Clancy is currently a food systems consultant, visiting scholar at the Center for a Livable Future at Johns Hopkins University School of Public Health, adjunct professor at Tufts University, and senior fellow in the Minnesota Institute for Sustainable Agriculture, University of Minnesota. She worked as a nutrition and policy advisor at the…
