Falk College food studies chef instructor, Mary Kiernan, cooked for and participated in the James Beard Empire State Feast Event on Feb. 27 at the James Beard House in NYC. Assisting her and the other team chefs are Falk nutrition students, Rachel Johnson and Kaylah Wicks. The Beard Foundation offers events to educate, inspire, entertain, and foster an appreciation of American cuisine. Preparation for the event included recent test run-throughs at Syracuse University’s Falk College teaching kitchens.
“Treat others the way you want to be treated. We heard this mantra over and over again as little kids, but what we didn’t realize is that we were being taught empathy,” notes Syracuse University biology and nutrition science double major, Robert Swanda. Along with classmates Fareya Zubair and Andrew Sussman, Swanda has created Empathy Matters, a new program through Syracuse University’s Office of Engagement that is currently looking for committed volunteers. Empathy Matters needs you! Focused on second-grade students, Syracuse University college students, through playful activities such as puppy therapy, role reversal, and team building, will mentor elementary school-aged…
A standing-room-only audience of students, faculty and staff had the chance to hear the insights of Mark Bittman, one of the country’s best-known, most widely respected food writers. Bittman, who was in Syracuse as the featured speaker at the Rosamond Gifford Lecture on November 5, made a special trip to campus to meet with students in Falk College’s food studies and nutrition programs. The question-and-answer format led by Bittman explored many topics, including how students can work with their faculty to help expand the percentage of locally produced food served on campus, why people who are ‘foodies’ are becoming increasingly…
Faculty, staff, students available to talk about programs, coursework, student life Syracuse University faculty, staff and current students will welcome potential graduate students interested in the Falk College’s graduate programs in child and family studies, public health, marriage and family therapy, nutrition science, social work andsport management during a special Fall Information Session for graduate studies on Saturday, November 15. The presentation begins at 10:00 a.m. in the Shaffer Art Building, Shemin Auditorium. Detailed information will be provided on graduate programs in child and family studies (MA, MS, Ph.D.), child and family health (MS), marriage and family therapy (MA), social…
Falk College nutrition students recently gave a cooking demo for the AHL Syracuse Crunch at the War Memorial as Part One of a three-part nutrition education series. Students Andy Lai, Megan Mullins, Sarah Skinner and Rachel Mallory taught 15 of the hockey players how to make veggie scrambled eggs, lemon caper chicken, a berry recovery smoothie and roasted sweet potato fries. The students shared cooking tips and provided facts about the importance of nutrition for fueling and recovering from rigorous practice and game schedules. The athletes asked lots of questions and ate all the food. Next, students will take them…
The Academy of Nutrition and Dietetics Foundation awarded Falk College alumna, Marlei Simon ’14, the Ann Selkowitz Litt Memorial Scholarship. Simon graduated with a bachelor in May 2014, double-majoring in nutrition and public policy. As an undergraduate, she was a resident advisor for three years, board member of the Nutrition Education Promotion Association club for three years and a Literacy Corps tutor. Her career aspiration is to lobby for adequate coverage of nutrition therapy, quality food, government funded health and nutrition services. In addition to the Litt Memorial Scholarship, Simon received the William W. Allen Nutrition Scholars Award from the…
Thanks to farmers’ markets, farm-to-school programs, and community-supported agriculture, locally grown foods are more readily available—and more in demand. People want to know where their food comes from. How is it grown? What steps are involved in its processing? Evidence suggests that plant-based, regionally sourced diets, largely composed of minimally processed foods, can significantly reduce some of the negative environmental impacts of our food choices. Eating locally produced foods also strengthens the market for local farmers. In 1993 when Jennifer Wilkins, Ph.D., R.D., the Daina E. Falk Endowed Professor of Practice in Nutrition, joined the faculty of the Division of…
Farming is one of the most important professions by Christina LiPuma Nutrition Major, Class of 2016 As a college student from April to September I’m always bombarded with the same question: What are you up to this summer? I love seeing the expressions on people’s faces when I tell them I work on a farm. People have some pretty wild interpretations of the term ‘farmer’ so it always requires further explanation. I work at Stults Farm, a family-owned berry farm in Plainsboro N.J., a suburb of Princeton. In this post I’ll go through what a typical day of work for…
Professor, students travel to Italy to study and explore benefits of the Mediterranean diet by Tanya Horacek, Ph.D., R.D. Professor of Nutrition Department of Public Health, Food Studies and Nutrition What is the Mediterranean diet and why do people eat this way? How many ways can we really define the Mediterranean diet, based upon regional and cultural differences? This year, we had a great group of 16 women and two men experience one of the most renowned cuisines in the world. Through class discussions, we investigated the historic, geographic, and socio-economic underpinnings of the Mediterranean diet. We critiqued the health…
Perché il cibo è un’arte – Because food is an art by Rachel Johnson Nutrition Major, Class of 2015 What if you had the opportunity to learn about Mediterranean cuisine and then be given the chance to experience it first-hand in Italy? Would you accept the offer? This past spring, about 19 students and myself were given that opportunity. We were enrolled in NSD 354: Mediterranean Food, Culture and Health: An Italian Experience. Throughout the semester, we learned about the dietary habits of the countries within the Mediterranean region and then compared those habits with the American diet. Our trip…
