Food Studies News
Falk hosts November 4 Graduate Program Information Session
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 child and family studies, food studies, public health, marriage and family therapy, nutrition science, social work and sport management at Falk’s 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, MA, MS, PhD
- Marriage and Family Therapy, MA, PhD
- Addiction Studies, MA
- Food Studies, MS
- Global Health, MS
- Nutrition Science, MA, MS
- Public Health, MS
- Social Work, MSW
- Sport Venue and Event Management, MS
- Dual Degree Social Work and Marriage and Family Therapy, MA/MSW
Information and advising will be available regarding Falk’s Certificate of Advanced Studies (CAS) programs including child therapy, trauma-informed practice, addiction studies, food studies, global health, and intercollegiate athletic advising and support.
Your chance to have an impact: What a graduate degree means at Falk College
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 child and family studies, food studies, public health, marriage and family therapy, nutrition science, social work and sport management at Falk’s 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.
- Nutrition Science M.A., M.S.
- Public Health M.S.
- Social Work M.S.W.
- Sport Venue and Event Management M.S.
- Dual Degree Social Work and Marriage and Family Therapy M.A./M.S.W.
Information and advising will be available regarding Falk’s Certificate of Advanced Studies (CAS) programs including child therapy, trauma-informed practice, addiction studies, food studies, global health, and intercollegiate athletic advising and support.
Grant enhances restoration, protection efforts of the Great Lakes basin
“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 the ecological, social and economic impacts of 50 restored public-private partnership (PPP) wetlands on private landholdings within the Lake Ontario/St. Lawrence River watershed in New York State.
PPP wetlands are important for conserving and restoring wetlands in the Great Lakes watershed. However, minimal assessments have been conducted to understand how these programs impact wetland-associated biodiversity within agricultural landscapes. Even less is known about the impact of wetland restoration on property values, as well as landowner motivations for participation in these projects.
The Water Center is part of the University of Michigan’s Graham Sustainability Institute and is supported by funds from the Fred A. and Barbara M. Erb Family Foundation and the University of Michigan. As part of the project, Welsh worked with co-investigators Tom Langen (Clarkson University) and David Chandler (Syracuse University), including collaboration with the USDA Natural Resources Conservation Service, Ducks Unlimited and the U.S. Fish and Wildlife Service.
Food studies student cultivates crops, community at Syracuse urban farm
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 everything,” Abrams says, from irrigation and planting to harvesting and selling produce, even conducting research and attending zone hearings. “I have also learned a great deal about what it takes to start an urban farm, from the road blocks to acquiring a use variance to farm in a city, to how important community engagement is and soil and pest management.”
Cheri explains that her experiences at the farm have been quite diverse. Although she truly enjoys each aspect of her work, there is one thing that has been especially gratifying: connecting with other people. “What stands out the most for me is the many conversations I’ve had with people, whom I’ve never met before, about food, family history, farming practices and recipes,” she says. “It amazes me how conversations about food have allowed me to connect with others and my hope is that we at Brady Farm can continue to create new food narratives of acceptance and inclusion.”
Falk College hosts author, nutritionist Jill Castle October 6
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 it comes to growing strong, healthy, performance-enhanced young athletes.
Castle has practiced as a registered dietitian/nutritionist in pediatric nutrition for over 25 years. She is a national and international speaker, addressing the topic of childhood nutrition and feeding to a wide variety of groups, including medical professionals, allied health professionals, parent, school, and other interest groups.
Castle is the author of Eat Like a Champion: Performance Nutrition for Your Young Athlete, co-author of Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School, and creator of Just the Right Byte, a childhood nutrition blog. In addition, Castle has been published in peer-reviewed journals, textbooks, consumer books, and other blogs. She is the nutrition expert at Bundoo.com, and has been a regular contributor to USA Swimming, U.S. Rowing, and About.com.
Ann Selkowitz Litt ’75 (1953-2007) was a nationally known nutritionist who helped children and adolescents with eating disorders and assisted developing athletes in reaching their full potential. The nutrition consultant to CosmoGirl magazine, Litt was the author of The College Students’ Guide to Eating Well on Campus, Fuel for Young Athletes, and the American Dietetic Association Guide to Private Practice. She was the nutritionist for the NFL’s Washington Redskins and served as spokesperson for several media campaigns during her career, including the Got Milk campaign. After her death, the Ann S. Litt Foundation, Inc. was created to support nutrition education. Through a generous gift from this foundation to Falk College, the Ann Selkowitz Litt Distinguished Speaker Series was created at Syracuse University in 2015.
This event is approved for 1.5 CEU credits for Registered Dietitians.
Falk College highlights graduate programs at November 4 information session
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:
In addition, information and advising will be available regarding Falk’s Certificate of Advanced Studies (CAS) programs including child therapy, trauma-informed practice, addiction studies, food studies and global health.
There will be time for a question-and-answer session, as well as a time to meet with faculty, staff and current students. Light refreshments will be served.
Dedication ceremony for Susan R. Klenk Learning Café, Kitchens September 16
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 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 new facilities possible. A dual major in the School of Education, Klenk pursued a teaching career with the Syracuse City School District. Because her career always revolved around supporting students to help them be successful, she created the Susan R. Klenk Learning Assistantship in September 2009 that allows them to take a leadership role, provide support for classmates and gain valuable management experience.
“Susan Klenk is a true advocate for student learning and a generous visionary whose on-going support makes Syracuse University an extraordinary place to study food. With the opening of the Klenk Learning Café and kitchens thanks to Susan’s commitment and support, Falk College, which began offering courses in food and nutrition in 1917, is leading the way in preparing students for expanding career opportunities in food,” says Diane Lyden Murphy, dean, Falk College.
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. Its 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 will provide an ideal environment for student-faculty research projects and educational community partnerships that set the SU programs apart.
Falk College hosts food systems consultant and speaker, Dr. Kate Clancy, September 22
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 Federal Trade Commission, and at the Henry A. Wallace Institute for Alternative Agriculture and the Union of Concerned Scientists.
Dr. Clancy developed a graduate course on food systems in 1982 and since then has published, taught, spoken, and consulted widely on sustainable agriculture, food systems, and food policy with government agencies, universities, and nonprofits around the country. She has promoted the idea of sustainable diets since 1983.
She has served on many boards including the Society for Nutrition Education, Bread for the World, and the Food and Drug Administration Food Advisory Council. She is the deputy director of the USDA-funded five-year EFSNE food systems project in the Northeast United States, and engaged with many initiatives including Agriculture of the Middle and It Takes a Region. She was a member of the Institute of Medicine committee that published a framework to assess the health, environmental, social, and economic effects of the U.S. food system.
BrainFeeders student organization brings CSA, fresh produce to campus this Fall
For the second year in a row, BrainFeeders, a student organization in Falk College’s Food Studies program, is partnering with Common Threads CSA (Community Supported Agriculture) to bring fresh produce to campus. All Syracuse University and ESF faculty, staff and students are invited to participate in the Fall 2016 program that will run for nine weeks (September 1 through October 27).
Beginning the first Thursday in September, Common Thread Farm will deliver boxes to campus for its members. The drop off location will be under the Huntington Beard Crouse Hall portal every Thursday from 3 p.m. to 5 p.m. If members are interested in campus delivery to another location, BrainFeeders will deliver CSA boxes for an additional fee of $5 (locations around the general campus area, only). The deadline to sign up is August 15.
Two share sizes are available this year. A full share is $280 total (approximately $31 per week), with 8 to 10 types of sustainably and locally grown vegetables. A half share is $150 total (approximately $16 per week) and has 4 to 5 types of sustainably and locally grown vegetables. Vegetables to be expected in a box include lettuce, beets, carrots, peppers, tomatoes, cabbage, broccoli, potatoes, herbs, eggplant, onions, winter squash, kale, chard, garlic, leeks, celery and more.
According to Felicia Ramallo, a food studies and nutrition science double major in Falk College and BrainFeeders secretary, “the CSA is one of our long-term projects to encourage students to have a connection with a farmer and become more connected with the local foods that are produced around central New York.” BrainFeeders was created in 2015 and is working to establish long-lasting food access and justice programs throughout the SU/ESF campus.
“The on-campus CSA program, organized by our food studies student club, is one of the many ways the students in our program are taking initiative and applying what they are learning in classes. We are constantly impressed by what this group takes on and how they get students and other community members engaged in local and sustainable food system projects,” says Laura-Anne Minkoff-Zern, assistant professor, food studies, and BrainFeeders faculty advisor.
Food: A woman’s right, a human right
In March 2016, the UN Human Rights Council was in session in Geneva. It was International Women’s Day, and Anne C. Bellows took advantage of the occasion to co-host a side event focused on both issues, human rights and women. The parallel event—“No Right to Food without Women’s Rights: Women Exposing Violations from around the Globe”—was designed to shed light on structural barriers that women find in their everyday lives.
“Despite calls for the inclusion of women and a gender perspective in food and nutrition security, the status of hunger and malnutrition of women and girls is still not improving,” says Bellows, professor of food studies in Falk College. “These groups are particularly susceptible to a dominant economic and development model that exploits people and natural resources.”
The event brought together women’s rights activists from around the world to present an understanding of the right to adequate food and nutrition that does not limit them to their traditional role in families but empowers them as women’s and human rights agents for change. The women made presentations on the situation of women’s rights to food and nutrition in their respective countries and constituencies and how they are advocating for this human right. They spoke on behalf of tea plantation workers in India, peasants in Spain, women affected by mining and displacement in Togo, and women’s analysis of, and recommendations to, address malnutrition in Guatemala.
Bellows, in her presentation, “Structural Disconnects that Frustrate Women’s Rights to Food and Nutrition,” discussed issues that frustrate women’s right to adequate food and nutrition. She touched on the lack of attention to women’s and girls’ specific needs and rights to food in the umbrella International Covenant on Economic, Social and Cultural Rights and subsequent General Comments; and the omission of women’s and girls’ right to adequate food and nutrition in the Convention on the Elimination of All Forms of Discrimination against Women.
Bellows was there in her capacity as a board member of FIANInternational, which orchestrated the event; the United Nations Special Rapporteur on the Right to Food also participated. Founded in 1986, FIANInternational (formerly the FoodFirst Information and Action Network) was the first international human rights organization to advocate for the realization of the right to adequate food and nutrition.
“True social and food justice comes from self-determination, not chronic charity,” Bellows says. “Local and national food systems require sustainable and productive food economies responsive to human rights principles. Public policy, including food governance, must reflect broad public welfare through decision-making bodies that answer to the people, not corporate shareholders.”
Bellows recently co-authored the book Gender, Nutrition, and the Human Right to Adequate Food: Toward an Inclusive Framework, a collaboration between university-based researchers and two international nongovernmental organizations. “All of the authors are focused on aspects of under-recognized food and nutritional justice within the framework of the human right to adequate food and nutrition,” Bellows notes.
She adds that Falk College is the perfect setting for her scholarship, teaching, and advocacy. “The Falk College dean, Diane Murphy, has had the insight of pulling together a Food Studies program at a moment when the new disciplinary field is exploding,” she says. “We in the department are focused on the social, political, and economic conditions of food systems.”
It’s a mutual admiration society. “This event was a wonderful acknowledgement of Professor Bellows’ work, which is recognized around the globe,” Murphy says. “We at Falk College are so proud of her scholarship. The caliber of her work brings great focus to the work in our Food Studies program.”
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