Food Studies

2017-2018: A Year In Review

Newsletter of the Graduate Program in Food Studies

Volume I

Inside this Issue

  1. Message from the Graduate Director
  2. Congrats Food Studies M.S. Graduates
  3. Continuing Graduate Student Research
  4. Conferences & Presentations
  5. Awards
  6. Scrapbook

A Message From Dr. Anne Bellows, Food Studies Graduate Director

Anne C. BellowsThe 2017-2018 academic year has closed with four students earning Master of Science (M.S.) degrees and three students with Certificates of Advanced Studies (C.A.S.) in Food Studies. They include: Briana Alfaro, Hillary Chartron- Bartholomew, Mallory (Molly) Ennist, and Irma Nurliawati with the M.S. degree and Nodira Azizova, Tom Mackey, and Kris Walton with the C.A.S. In December 2016, Shelby Squire rocketed through with our first Food Studies M.S. even as we were moving the program into full swing. This year is really our first regular graduating class and we are very excited to see them launch forward. As you will see from the descriptions inside, each has excelled at research and program engagements, presenting their work at national and regional conferences and workshops. We look forward to next year with a powerful group of returning M.S. students – Maegan, Katie, Cheyenne, and Adrianne – as well as a greatly anticipated crop of new students. The program is growing; our collaborations with partners on campus and beyond expanding; and we are ready to develop our particular program niche and strengths in food justice and policy, political economy, and human rights.

Congratulations M.S. Food Studies Graduates 2017-18

Briana Alfaro

Practicum site: San Diego Food System Alliance, San Diego, CA
“I collected narratives on accessing public land for the Urban Agriculture Working Group, created an assessment tool to determine whether a restaurant is “healthy” from a food systems perspective, helped to plan a Farm Bill Forum for local stakeholders, and undertook grant research.”

Hillary Katrina Chartron-Bartholomew

Practicum site: Cornell Cooperative Extension of Onondaga County, Syracuse, NY
“This Practicum facilitated a 2018 Central New York Food Summit with the theme Improving Our Local Food System. Focusing on all sections of our food system, this event connected farmers, processors, distributors, community partners, educators, and policymakers to help advance our local food system in Central NewYork.”

Molly Ennist

Practicum site: Capital Roots, Albany, NY
“I spent my Practicum working with Capital Roots on the Greater Capital Region Food System Assessment, an ongoing assessment of the regional food system encompassing 11 counties. Specifically, I analyzed the food recovery system in the region, developing a systems map and identifying key players. This work included analyzing survey information, interviewing, and general research.”

Irma Nurliawati

Practicum site: Agricultural Affairs Division, The Embassy of the Republic of Indonesia, Washington, DC
“My main job as an intern under the agriculture attaché was to assist with her works, such as preparing and attending
meetings; writing technical papers; and preparing information or data related to trade, agriculture (including food and fisheries), forestry and environment. I was assigned to assist the attaché in organizing the 2017 ASEAN Agricultural Attaché Roundtable and preparing a technical paper, “The Potential of Cacao Products From Indonesia and its Market Opportunities in the United States” for The Ministry of Agriculture.”

Irma’s thesis title was: “Indonesia’s Food Safety Regulations on the Import of Fresh Agri-Foods: Balancing Public Health Protection and Trade Facilitation.” Policy makers have the responsibility to balance the economic benefits (e.g., right to work and the right to adequate standard of living) and public health protection (right to safe and adequate food) to ensure an inclusive regulation. The study analyzed Indonesia’s existing national food safety standards for imported fresh foods using a food sovereignty framework and human rights perspective. It identified the most suitable food safety control mechanism at the border, particularly for fresh imported products in Indonesia.

Research from Continuing Students

Maegan Krajewski

Lunch Money: School Food Programming in Regina, Saskatchewan
The study will use qualitative interviewing techniques to understand the work that local organizations, volunteers, and school administrators do to provide school food programming in the city of Regina. With no national school food program in Canada, Regina will serve as a case study for how a particular municipality operates to provide food to schoolchildren.

Katherine Mott

Shortcomings of Healthy Food Financing Initiatives in Grocery Stores: The Case of Syracuse, New York
This paper aims to analyze Near Westside residents’ food access strategies in the wake of the loss of their cornerstone grocery store. This research contributes to broader discussions on the complexities of food access issues within marginalized communities. Precisely, this paper examines why grocery stores within low-income neighborhoods of color might rely heavily on financing initiatives for produce and why these initiatives are often times unsuccessful.

Cheyenne Schoen

Opportunities and Challenges of Refugee Farmers in an Organized Farming Project in Syracuse, New York
This paper qualitatively analyzes the Refugee and Immigrant Self-Empowerment (RISE) farming project, which engages New Americans in an organized gardening and farming program in Syracuse. Cheyenne will interview active farmers in the RISE project to understand their cultural perceptions, barriers and goals to farming, and compare those to the goals of organizational staff and farm land owners.

Adrianne Traub

Female Fermenters of New York
In 1913 considerably more than half the cannery workers in New York State were women (Factory Investigating Commission, 1913). Who were these female fermenters and how did their role shape the cultural food ways of the region? How did their roles in their families, communities, and workplaces change? Through interviews, archival research, and scholarly literature their story is revealed as one of reliance and multifaceted identity.

Conferences & Presentations

AFHVS/ASFS 2017 – Migrating Food Cultures: Engaging Pacific Perspectives on Food and Agriculture

Briana Alfaro, “Local Beer, Local Governance: Policy Issues for San Diego Breweries”
Molly Ennist, “Locating the Intersection of Violence Against Women and Violations of The Human Right to Adequate Food and Nutrition”
Irma Nurliawati, “Food Safety Regulations on the Import of Fresh Agrifoods: A Human Right Perspective on Fair Trade and Right to Safe Food in Indonesia”
Adrianne Traub, “Fueling the Rural Economy: Funding Food Infrastructure”

Northeast Sustainable Agriculture Working Group (NESAWG) 2017: “It Takes a Region” Conference

Graduate Student Posters:
Adrianne Traub
Katherine Mott
Molly Ennist

AFHVS/ASFS 2018 – The Agroecological Prospect: The Politics of Integrating Food and Farming with Values and the Land

Maegan Krajewski, “Together We Can Grow Community: Community Gardening in North Central Regina”
Katherine Mott, “Shortcomings of Healthy Food Financing Initiatives in Grocery Stores: The Case of Syracuse, New York”
Cheyenne Schoen, “Food Insecurity & Feeding Work Among Immigrant Women Domestic Workers”
Adrianne Traub: “Female Fermenters of New York”

Falk College Research Poster Celebration 2018

Maegan Krajewski, “Rights or Wrong: Concerns with Canada’s Implementation of the Right to Food”
Katherine Mott, “An Analysis of the Closing of Nojaim Brothers Supermarket in the Near Westside Neighborhood of Syracuse, NY: Initial Findings”
Cheyenne Schoen, “Right to Food in U.S. News”
Adrianne Traub, “Procuring Local and Regional Foods from Beginning Farmers: A Qualitative Study of Intermediaries”

Award Recipients

Outstanding Teaching Assistant Award – Briana Alfaro

“Briana always exceeds expectations as a Teaching Assistant by providing critical assistance to the students both in and out of the classroom. She has proven to be highly motivated, exceptionally competent, and genuinely passionate about her position as a Teaching Assistant. Her outstanding dedication to student learning makes her a strong asset to our University community and Food Studies Department.”
~ Adrianne Traub, Adjunct Instructor and graduate student

2018 Excellence in Graduate Education Faculty Recognition Award – Dr. Evan Weissman

“Dr. Weissman is an innovative scholar who sees opportunities for engagement in the classroom as tied to social justice, practical application, and community engagement. His graduate level courses meet students where they’re at in their academic journey, and then push them to become engaged scholars who are concerned with the lasting impact that a well-informed citizen can make in their community, at any level. His students have benefitted from this grounded approach and go on to complete cogent research and critical professional advancements.”
~ Elissa Johnson, Internship Practicum Coordinator, Food Studies

Roseane do Socorro Gonçalves Viana Human Rights Award – Cheyenne Schoen

Best graduate paper on human right to food, nutrition, and/or health.

Scrapbook 2017-2018

Graduates pose outside Manley Field House
Graduate food studies students on their graduation day in May 2018. Pictured from left: Hillary Katrina Chartron Bartholomew, Briana Alfaro, Molly Ennist, and Irma Nurliawati.
Student and Professor pose with award certificates
Dr. Evan Weissman and graduate student and teaching assistant Briana Alfaro receive awards for excellence in graduate education teaching as outstanding faculty and graduate teaching assistant, respectively.
Group shot in With Love restaurant in Syracuse, NY
Food Studies faculty, staff and graduate students at an end-of-year dinner in May 2018. Pictured from left:
Back row: Dr. Evan Weissman, Elissa Johnson, Adrianne Traub. Front row: Dr. Laura-Anne Minkoff-Zern, Maegan Krajewski, Irma Nurliawati, Katherine Mott, Molly Ennist, Briana Alfaro, Jennifer Hurley.

Learn more about Food Studies

Browse our academic programs
Learn about our excellent faculty
Meet our students
Read about research our students are engaged in
Contact us

Ashia Aubourg, 18′, Food Studies Major

Ashia Aubourg holds picked strawberries in a field

An Interview with Ashia Aubourg

Where did you complete your internship and what did your internship entail?
I completed my internship at the High School for Leadership & Public Service in New York City. My role was “Teaching Intern”. This entailed developing a semester long curriculum for senior high school students and teaching the students as well. I focused on teaching the students about policy development, and later on looked at different food policies as case studies with the students.

What did you enjoy most about your experience?
I enjoyed working with the students and giving them empowering tools in the classroom to use within their own lives.

Talk about a challenging or new experience you faced during your internship, how you managed it, and what you learned as a result.
Many of the youth felt disempowered in the class room as a result of years of disappointments from the school system. It was very difficult to build trust with the students at first, I learned to get to know the students and meet them where they were. I wanted the students to feel like they had a voice in the class and that they were not being policed, so I had to tweak many of our classroom policies to make them work better for the students.

How did this internship prepare you to work in the broad field of Food Studies?
I gained many skills as a teacher: curricula development, management skills, communication skills, research etc. I believe that all of these skills are necessary in the broad field of food studies.

What’s next for you?
I am currently the Program Coordinator at Food for Free, a non-profit in Cambridge, MA. The goal is to do more work with youth empowerment and food systems.

Anything else you’d like to add?
I had a great experience with the Food Studies program. It taught me about systems thinking and how to critique that status quo. I hope to take what I have learned in this program to do real work to ameliorate some of the issues within the food system domestically and abroad.

Marina Africa, 18′, Food Studies Major

Portrait of Marina Africa standing by the water

An Interview with Marina Africa

Where did you complete your internship? What was your title (if you had one)? Briefly, what did your internship entail?
I completed my internship at the Syracuse City School District under RD, CDN Assistant Lunch Director Carrie Kane. I surveyed students from low-income families to assess hunger levels and meal popularity in the 5th largest school district in NYS. I also educated students on nutritious food choices through a Fresh Fruit and Vegetable Program Toolkit.

What did you enjoy most about your experience?
I most enjoyed working with the kids during my internship and also working with dietetic interns as well as Carrie, my direct supervisor.

How did this internship prepare you to work in the broad field of Food Studies?
This internship prepared me to work in a community focusing on nutrition education with low-income families and schoolchildren.

What’s next for you?
I am currently looking for nutrition education positions to gain experience as I plan to relocate to Boston in the future.

Zainab Pixler, 18′, Food Studies Minor, Supply Chain Management Major

Avery Zainab Pixler stands next to her research poster

An Interview with Zainab Pixler

Where did you complete your internship? What was your title (if you had one)? Briefly, what did your internship entail?
My internship was in the Office of Energy Systems and Sustainability Management. I was the Real Food Challenge Intern. My internship entailed researching the feasibility of bringing real food – as described by the RFC standards – to Syracuse University.

What did you enjoy most about your experience?
I enjoyed learning about all aspects of sustainability and educating others on a sustainable food system.

Talk about a challenging or new experience you faced during your internship, how you managed it, and what you learned as a result.
The biggest challenge was communicating the importance of a sustainable food system to others who had not had any exposure to it. I felt the best way to educate and inform them was to explain their role and importance in the system and to communicate the mutual benefits of the project.

How did this internship prepare you to work in the broad field of Food Studies?
This internship offered a deeper exposure into the supply chain of a sustainable food system. It gave me experience dealing with the many challenges that the industrial food system faces and helped me learn way to navigate around them.

What’s next for you?
Travelling! I hope to continue to spend time learning about the production and distribution of real food.

Anything else you’d like to add?
Talk to your farmer! Eat local and organic when you can and always ask questions about where your food came from.

Avery Antrum, 18′, Food Studies Major

Avery Antrum stands next to her research poster

An Interview with Avery Antrum

Where did you complete your internship? What was your title (if you had one)? Briefly, what did your internship entail?
I completed my internship at Goldstein Food Court as a Food Waste Analyst Intern. As an intern here, I developed a case study about daily food waste in university dining halls using Goldstein as case study. In addition to this, I also assisted in the redevelopment of the dining hall wide composting initiative that my supervisor wants to implement in future years at the university.

What did you enjoy most about your experience?
I really liked being able to work independently in a typically busy setting and do hands on work with tracking the exact amounts of waste produced in the kitchen each day. It was also interesting to learn about Goldstein’s enthusiasm about getting more involved with the SU’s sustainability programs.

Talk about a challenging or new experience you faced during your internship, how you managed it, and what you learned as a result.
The most challenging aspect of my internship was realizing how much the average student doesn’t actually care about food waste. With this being an issue I’m very passionate about, it was definitely disappointing to see little to no change in student behavior but it taught me that some subjects like waste, are topics that people need to be eased into in order to fully get their attention and keep them involved.

How did this internship prepare you to work in the broad field of Food Studies?
Goldstein prepared me for work in the broad field of food studies through its exposure to various aspects of the food system in one setting. I had the opportunity to do everything from placing produce orders based on customer consumption and demand, to examining food production and food waste. This internship kind of worked as a basic introduction parts of the food studies field.

What’s next for you?
I hope to be able to work directly with waste reduction, sustainability projects, or community outreach and nutrition education.

Madison Chapin, 18′, Food Studies Major

A portrait of Madison Chapin standing by the sea

An Interview with Madison Chapin

Where did you complete your internship? What was your title (if you had one)? Briefly, what did your internship entail?
I interned with the Food & Nutrition Services of the Syracuse City School District. My title was Marketing & Nutrition Intern. My internship entailed acquiring adequate and healthy food for students who rely on the district-wide Free Lunch Program and, ultimately, combating the negative stigma surrounding “school lunch”. To do so, we partnered with local food producers and took a hands-on approach to revamping the lunch program.

What did you enjoy most about your experience?
Through this experience, my favorite part was getting to go into the schools to talk to the students. Sometimes it can be hard to invest fully in a project without forming relationships with the beneficiaries. By sitting down with students, I was able to gain insight into how they view school lunch, as well as form relationships with them. Many of the students rely on the free school lunch as their main form of nutrition for the entire day and talking to them in person made this reality become much more of a personal priority to address.

Talk about a challenging or new experience you faced during your internship, how you managed it, and what you learned as a result.
As someone who has always had access to nutritious food, I found myself shocked at the hunger plaguing students across all 33 schools district-wide. My work with the SCSD exposed me to a completely new community; one that views food as a means of survival, not as something that tastes good or is nutritious. Coming to this internship with my own privilege surrounding food access, I sometimes found it hard when talking to the students because I did not want them to see me as an outsider.

What’s next for you?
I do not know what is next for me in terms of future jobs however, I do know that I want to do something that combines my passion for food with my passion for digital marketing and photography. Through the next couple years, I am hoping to really figure out what it is that I want to do by taking advantage of diverse opportunities.

Professors Jung, Weissman honored for excellence in graduate teaching

Portraits of Eunjoo Jung and EvanWeissmanIn recognition of dedication to graduate students and commitment to excellence in graduate teaching and mentoring, Falk College faculty members Eunjoo Jung, associate professor of human development and family science, and Evan Weissman, assistant professor, food studies, received 2018 Excellence in Graduate Education Faculty Recognition Awards. The honors were presented by the Graduate School at Syracuse University at a ceremony on April 26.

“We are grateful for their commitment to graduate students and proud of the excellence in mentorship and teaching Eunjoo and Evan bring to their academic programs as well as Falk College,” says Diane Lyden Murphy, Falk College Dean.

Kara Danziger, ’18, Food Studies Major

Kara Danziger poses beside her research poster on SU Food Services

An Interview with Kara Danziger

What is your Food Studies focus area and what about it interests you?
I am interested in the corporate/ hospitality side of food studies. I love the different routes that one can take within this major and though I personally have led it more towards a marketing and sales direction there is room for students to do otherwise.

Where did you complete your internship and what did it entail?
I interned with Syracuse University’s Food Service team as a Marketing Intern. My role here was to drive student traffic to the social media pages, and to work one-on-one with students getting a feel of their wants and needs. I also focused a ton on photographing food available on campus in the dining halls/ cafes to show students what is accessible to them and draw them towards on campus dining experiences. I was there to show students all of the options available and survey them for feedback as well.

Tell us about a challenge you faced in your internship and how you got through it.
The most challenging part of my internship was figuring out the right time and place to post content. For example, over Thanksgiving break or finals we were sure students were not checking their social media accounts as regularly so we had to find the right time to post our pictures so that they were sure to be seen.

How did this internship prepare you to work in the broad field of Food Studies?
This internship has for sure pointed me in the right direction upon graduation. It solidified my interests and showed me that this is where I see myself down the road and in the near future. I learned ways to market products or events and how social media is key in the marketing world nowadays.

What are you up to now?
I am thankfully continuing on with my position for next semester and plan on working around 10 hours a week on a project with my wonderful boss. I look forward to continuing my work with Food Service until I graduate in May!

Anything else you’d like to add?
I am extremely thankful for this opportunity. It has led me to learn so much and prepare me for the “real world.” I know now, there won’t be as many rude awakenings, I feel am ready to go!

Briana Alfaro, ’18 (May), MS Food Studies

Briana Alfaro holds a fresh apple in an orchard

An Interview with Briana Alfaro, ’18

Where did you complete your internship and what did it entail?
I completed my internship at the San Diego Food System Alliance, where I was the “Summer Intern.” I collected narratives on accessing public land for the Urban Agriculture Working Group, created an assessment tool to determine whether a restaurant is “healthy” from a food systems perspective, helped to plan a Farm Bill Forum for local stakeholders, and undertook grant research.

What did you enjoy most about your experience?
I enjoyed working for a small organization in which I was able to “wear many hats” and work one-on-one with the Director. Though the paid staff is small, the Alliance comprises dozens of volunteer stakeholders that participate in the success of its initiatives. I enjoyed having access to a diverse set of experts–from dietitians to county employees to citizen activists–to help guide my work. I also greatly enjoyed planning the Farm Bill Forum.

How did this internship prepare you to work in the broad field of Food Studies?
This internship both gave me exposure to collaborative, volunteer-based work. Collaborative work is incremental and challenging, but ultimately rich and rewarding. I learned to be patient, ask questions, to think outside the box, and above all else, to be flexible. Though I came to the Alliance with a critical academic background, it was humbling to understand what is accomplishable, in practice, while working with a broad array of stakeholders.

What’s next for you?
I hope to start a position with the Alliance. The organization is currently working on growing their capacity for advocacy and community engagement, with a few new positions. I hope to be a part of this growth. If that doesn’t work out, I look forward to a research, advocacy and/or community engagement position with another nonprofit.

Any words of wisdom you’d like to add?
Choosing an organization or institution with which to devote your practicum experience can be challenging. I debated the merits in working with a large, established institution or a small organization, like the Alliance. Ultimately, since I wanted to get experience doing more than one activity and wanted to understand how the organization was administered, I found a small organization to be the right fit for my professional goals. I was able to attend whichever meetings I wanted to, take on projects that fit with my scholarly interests and also work side-by-side with the Director. I recommend evaluating your goals when choosing an organization, but also trusting that all experience is good experience. Even if you learn what you don’t like to do, that is still valuable!

ACE Center’s innovative design receives honor from AIA

Ashley McGraw Architects honored by American Institute of Architects for innovative design of Falk College’s Nutrition ACE Center, Klenk Café and Teaching Kitchens

The American Institute of Architects Central New York Chapter (AIA CNY) honored Falk College, its Department of Public Health, Food Studies, and Nutrition, and its architects, Ashley McGraw Architects, D.P.C. The group’s work in Falk Complex was cited for innovative ideas, attention to detail, and dedication to the design profession as contributing to the architectural success of the Central New York region and beyond. The award was presented at the AIA Central New York’s annual Celebration of Architecture at the Hotel Syracuse. AIA CNY recognizes outstanding works of architecture through its annual design awards program. The purpose of the program is to celebrate achievements in design excellence by architects in the Central New York region and to honor the architects, clients and consultants who work together to create and enhance the environment that was built.

“We are very proud of our partners and colleagues from Ashley McGraw for this award. We could not be more pleased with the design and the excellent learning opportunities their innovative design continues to provide our students in our food, nutrition and public health programs,” says Falk College Dean, Diane Lyden Murphy.

The Susan R. Klenk Learning Café and Kitchens opened in September 2016 and provides a 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.

The experimental food lab includes an 8 station-teaching kitchen and an associated café. Lunch is served in the café during the last four weeks of each semester, allowing hands-on experience for the students at every stage of food planning, preparation and service.

“Not only was it a rewarding experience working with the College to design these important spaces, but it has been gratifying to witness students taking ownership of them,” says Christina Aßmann, project architect, Ashley McGraw Architects, D.P.C.

The ACE Center’s demonstration kitchen features an island-cooking suite at the front of a 50-seat lecture hall. Cameras capture the activity of cooking from every angle, images are projected on 3 large TV screens above the counter, giving the audience multiple perspectives of the activity at hand and providing the possibility of recording or broadcasting.

The learning café and teaching kitchens set the stage for industry-leading, forward-thinking approaches to food and culture, nutrition, research, and food studies development. The design fosters creativity and collaboration across a variety of departments, schools and colleges, creating interdisciplinary partnerships that support teaching innovation, student learning, research and scholarship. In addition to unlimited faculty-supervised hands-on experiences, this dedicated space provides an ideal environment for student-faculty research projects and educational community partnerships that set the SU programs apart.