Nutrition Science & Dietetics  News

Chaya Lee Charles, an assistant teaching professor in the Department of Nutrition and Food Studies and chair of the Falk Faculty Council, thanked all faculty members who submitted nominations and her fellow Faculty Council members for their time and efforts in the award selection process.

“It is inspiring to see the talent and excellence that we represent as a college, and the high caliber of the nominees made our job challenging,” Charles says. “The Faculty Council is excited to share the results of our thoughtful deliberations.”

Here’s a look at the 2024 honorees with comments from their award presenters:

Dennis Deninger

Professor of Practice in the Department of Sport Management
Evan Weissman Memorial Faculty of the Year Award for Teaching Excellence

From presenter Chaya Lee Charles, assistant teaching professor in the Department of Nutrition and Food Studies and chair of the Falk Faculty Council:

Dennis has an impressive and extensive resume, which many of us are aware of. But as a refresher in this, his final year with us, and in the spirit of his broadcasting background, I will now provide you with the fastest three minutes in Dennis’ top-10 highlight reel:

1. Dennis is a former television executive who has produced live sports television from six continents and across the United States. In his 25 years at ESPN, he launched coverage of Wimbledon, the French Open, and Major League Soccer, and was the executive in charge of production for World Cup Soccer in 1994, a dozen Australian Opens, Friday Night Fights, Triple Crown horse racing, and a multitude of other live events.
2. Dennis is a three-time Emmy award winner for categories in innovation in sports television, production on digital platforms, and educational television.
3. Dennis developed for American television the digital instant review technology called “Shot Spot,” which is now in use at all major tennis tournaments.
4. Dennis’ comments and analysis have been quoted in national and international media including The New York Times, USA Today, ABC News, CNN, Associated Press, The Wall Street Journal, and many other prominent media outlets.
5. Dennis wrote, produced, and directed the biographical documentary “Agent of Change: David Falk,” which premiered at the ribbon-cutting of the Falk College complex and aired on ESPN2.
6. Dennis has written and directed documentaries working with his students at Syracuse University as his research team. “America’s First Sport” was broadcast across the U.S. on the ESPN networks and explored the history, culture, and rapid expansion of lacrosse in the U.S. and around the world. “Changing Sports, Changing Lives” focuses on sports that have been adapted for persons with disabilities, and how these sports have impacted so many lives.
7. Dennis has a new book coming out in September entitled “The Football Game That Changed America.” It is the direct result of the research he has done for his Falk Sport Management course on the Super Bowl and its impact on American life. He is the author of two books previously published entitled “Live Sports Media: The What, How and Why of Sports Broadcasting,” and “Sports on Television.”
8. Dennis was the founding director of the sports communications graduate program at the Newhouse School of Public Communications, and he has created several new graduate- and undergraduate-level courses at Syracuse.
9. Dennis is an outstanding teacher and colleague, as evidenced by his previous Falk College award for excellence in teaching 10 years ago. He has served as faculty advisor of the Sport Professionals of Color student club, and was an early supporter of the newly required sport management course, Race, Gender, and Diversity in Sport Organizations. He has consistently received positive course evaluations in all courses he teaches, including Sport Communications; Sport, Media, and Society; and the ever-so-popular Super Bowl and Society, in which he arranges for several students to travel with him to the Super Bowl and hosts a live Zoom class from the host city.

And . . .

10. The most important highlight and reason for his receiving this award–Dennis’ engagement with students in and out of the classroom is a model we can all aspire to. Whether providing academic or career advice, he is rarely seen in his office without a student seeking his guidance or support. One student summarized it best: “Professor Deninger has great enthusiasm every day and is a great storyteller, so his lectures are much more engaging than other professors might be. It’s very obvious that he knows the content from both an academic and experience perspective. It was an extreme privilege to be able to learn from this industry professional.”

Bernard Appiah

Assistant Professor in the Department of Public Health
Faculty of the Year Award for Excellence in Service

From presenter Lisa Olson-Gugerty, associate teaching professor in the Department of Public Health and a member of the Falk Faculty Council:

Since 2021, Bernard has been faculty advisor of the Graduate Student Association for Public Health, which he helped establish. Under his guidance, the association became the first student association officially affiliated with the New York Public Health Association. Additionally, since 2021, Bernard has served on our department’s Program Review and Assessment Committee (PRAC), a pivotal committee responsible for curriculum review and quality improvement. During his tenure on PRAC, our department achieved accreditation as a “Public Health Program” from the Council for Education in Public Health. In 2023, Bernard served as a member of the Falk Program Review Committee and contributed to the evaluation of SOURCE grant applications, furthering the work of Falk College and Syracuse University.

Bernard has also made significant contributions to our international community, serving on committees relevant to his expertise in pharmacy and health communication. Notably, he is a member of the U.S. Pharmacopeia (USP) Expert Committee on Healthcare Safety and Quality and the USP’s Drug and Classification (DC) subcommittee. His work with the DC subcommittee led to it being awarded the 2023 USP Award for Outstanding Contribution to USP Standards by a Volunteer Expert Group. Additionally, in fall 2023, Bernard mentored participants in Farm Radio’s online course on using radio for development, fostering impactful radio program design.

Furthermore, Bernard was selected by the Africa Center for Disease Control as a trainer and evaluator for its Public Health Journalism Fellowship program, where he secured funding for a research assistant to attend the conference in Zambia. This initiative contributes significantly to the internationalization of Falk College and the University. In the same period, Bernard joined the expert panel for the development of a manual for blood donor recruitment across Africa, an initiative of the Belgian Red Cross. Finally, Bernard has served as an editorial consultant for Health Psychology and a reviewer for PLOS Global Public Health, enhancing his contributions to the field of global health.

Joey Merrin

Assistant professor in the Department of Human Development and Family Science
Faculty of the Year Award for Excellence in Research

From presenter Ambika Krishnakumar, professor in the Department of Human Development and Family Science and a member of the Falk Faculty Council:

Dr. Gabriel “Joey” Merrin was selected for this honor from a very strong pool of Falk candidates, all with excellent research credentials.

Dr. Merrin is a developmental psychologist and an applied methodologist whose research agenda focuses on a wide range of important and relevant topics such as identity-based harassment, aggression, victimization in the school context, delinquency, substance use, adolescent development, and the transition to young adulthood. His research indicates a commitment to the lives of minority and oppressed groups, and he is currently engaged in translating and mobilizing research knowledge to inform intervention and prevention efforts in these communities.

In the calendar year 2023 to the present, Dr. Merrin published his work in 17 high-impact journals such as Frontiers in Psychology, Psychology of Violence, Journal of Child and Family Studies, and the Journal of Contemporary Educational Psychology, to name a few. He currently has five manuscripts under review and 10 manuscripts in preparation.

In this academic year, Dr. Merrin presented his research at 16 professional conferences. Dr. Merrin received one external grant from the National Institute of Justice as co-investigator and has one grant proposal under review with the National Institute of Health as Co-PI (co-principal investigator). According to the Scopus citations report for 2023-2024, Dr. Merrin’s research was cited by his peers in 367 articles.

Last week, Dr. Merrin was awarded the Excellence in Graduate Education Faculty Recognition Award from Syracuse University for his commitment to graduate student research. In recognition of his excellence in research and his contributions to the advancement of knowledge, Dr. Gabriel Joey Merrin receives the 2024 Falk Faculty Award for Research. Congratulations!

Food Studies Awards

Chef’s Prize

Awarded to a Food Studies major who demonstrates exceptional ability in the culinary arts. This ability includes attaining food justice and community engagement goals of the Food Studies Program.

Recipient: Rachel Kowarsky

Rachel came to Syracuse University as a transfer student from California. Through her interest in food and nutrition, she stepped up to become a lab assistant in our teaching kitchens sharing her knowledge with other students as she expanded her own culinary experience. Rachel has completed her practicum working with Plum and Mule: a food hub working to create equitable access to local foods. Rachel continues exploring her interest in food systems in the area of logistics and procurement.

Food Justice Award

The Graduate Research Excellence award is given to a graduating student who has been extensively involved in research during their graduate studies, excelling in originality, creativity, and significance of their work. Students are selected based on their overall involvement in research, including collection of data, presentation of research at conferences, preparation of peer-reviewed manuscripts for publication, and impact of their work.

Recipient: Alexandra Brooks

Alexandra grew up in Syracuse and is a passionate advocate for food justice in the city. She has dedicated her practicum requirement to working with Meals on Wheels on behalf of persons—mostly older adults, as well as those of all ages who are post-hospitalization—who are temporarily or permanently without the mobility to access food on their own. Additionally, she has taken an active part on the local organizing committee for the National Right to Food Community of Practice’s June 4-5 Right to Food Summit. This national meeting will include a focus on Syracuse food system inequities and Alexandra has tirelessly worked to bring together diverse community actors to participate.

Community Engagement Award

Awarded to a Food Studies major who demonstrates the ability to create or implement progressive food-based initiatives that engage diverse politics locally, nationally, or internationally.

Recipient: Justus Selah Holden-Betts

Justus is an accomplished track athlete. She brings the same level of energy to her studies. Justus is completing a double major in food studies and environment, sustainability, and policy. As a food studies major, Justus held the position of garden manager at our campus community garden where she successfully planted and tended to over 800 square feet of ground garden and eight ADA accessible raised beds. She also educated many tour groups throughout the season and facilitated garden volunteer hours. Continuing beyond this experience, Justus completed her internship with Syracuse University Sustainability Management focusing on the infrastructure of our two on-campus food pantries. Justus has come full circle at Syracuse University. She began as a nutrition major, switched to food studies and is staying at Syracuse to pursue a graduate degree in nutrition science.

Culture and Commensality Award

Awarded to the Food Studies major who has expanded the Food Studies program to new audiences by sharing food knowledge and practice through social activism.

Recipient: Veronique Camille Wojcik

Commensality is “the experience of people coming together over food.” That definition fits Veronique in the ways she engages across campus. Veronique is often the first person one meets in the food studies suite. She is kind and thoughtful to everyone she encounters and makes sure to include everyone. She has completed her practicum with sustainability management on campus. Always working to bring people together, Veronique was responsible for promoting awareness of the south campus food pantry through the creation of digital and paper signage. She has been an ambassador for food studies throughout her tenure here at Syracuse University.

Food Studies Marshal, Undergraduate

Marshals lead their department in the academic procession and Falk College Convocation. They are chosen based on their academic achievements and service to their department and the Falk College.

Recipient: Jane Alexandra Morales-Pinto

From her first semester Jane took advantage of all that Syracuse University offered. She successfully completed two majors and a minor while working with admissions as a peer advisor. She has continued to mentor incoming students. She completed her practicum with Sustainability Management where she was instrumental in preparing seeds for this growing season and mapping Pete’s Giving Garden for best yields.

Research Award

Awarded to a Food Studies graduate who produces a research project and paper of exceptional quality. The paper should address substantial issues regarding the sustainability of the food system, including food justice, human rights or ecological, economic, and social impacts of food production, consumption, processing, and distribution.

Recipient: Frank Sarfo

Frank Sarfo’s master’s degree thesis looks at on how Central New York farmers are experiencing and adapting their operations to climate change. Frank also was awarded a Moynihan Graduate Studies grant to examine gender inequalities in the Ghanian cocoa industry as well as assisted with on Professor Minkoff-Zern’s research project looking at frontline food system labor and food policy councils. He will be continuing his research career next year as a Ph.D. student in sociology at Syracuse University.

Evan Weissman Scholarship

This scholarship is awarded in honor of Professor Evan L. Weissman, a tireless advocate for equity in the food system. It was created by his family to continue his legacy.

Recipient: Frank Sarfo

Frank’s thesis centers on how CNY farmers are experiencing and adapting their operations to climate change. He visited 11 farms in the area and interviewed farmers about their observations of changes in rainfall, pest complexes, and other production factors, as well as how they gathered and shared information. Frank also was awarded a Moynihan Graduate Studies grant to examine gender inequalities in the Ghanian cocoa industry. This project fits well with his academic orientation and personal and professional values. He plans to take the training and insights he has gained from his graduate studies to address serious issues in a fundamental industry in his home country. In the fall, Frank will begin his Ph.D. work in sociology at Syracuse University.

Recipient: Marguerite Leek

Marguerite Leek has worked on inequity in the food system since she grew up in western North Carolina. As a child she volunteered with the local food bank. As an undergraduate, she worked with her college administration on peer hunger issues. In the food studies program, she conducted a critical analysis of food banks across the country, questioning their role in contradictions inherent in chronic and growing national food insecurity. Additionally, Marguerite has worked on canopy and environmental justice issues at the root of the Syracuse Urban Food Forest Project as well as taking an internship with the Syracuse Onondaga Food System Alliance which Evan Weissman co-initiated.

Food Studies Marshal, Graduate

This scholarship is awarded in honor of Professor Evan L. Weissman, a tireless advocate for equity in the food system. It was created by his family to continue his legacy.

Recipient: Marguerite Leek

Marguerite Leek is a leader in the Food Studies program and on food justice issues in Syracuse University. She has completed a master’s thesis on rights based approaches in food banks across the U.S., engaged in environmental justice research with the Syracuse Urban Food Forest Project, interned with the Syracuse Onondaga Food System Alliance, and is the recipient of the Evan Weissman Food Studies scholarship. She models the kind of community engaged scholarship valued in the Food Studies program in Falk College.

Nutrition Science and Dietetics Awards

Outstanding Graduate Assistant Award in Nutrition Science

Faculty nominate worthy teaching or research candidates.

Recipient: Greta Smith

Greta has demonstrated outstanding performance as a graduate assistant over the past year. Although her program of study does not have a research requirement, Greta actively engages in research activities in addition to her exemplary work in supporting students, demonstrating a versatile skill set. Greta’s dedication to her teaching responsibilities and research endeavors exemplifies her remarkable work ethic and passion for meaningful contributions to the academic community.

Outstanding Graduate Student Award in Nutrition Science and Dietetics

Faculty nominate a graduate student for this award considering their scholarship, citizenship, work ethic and professional promise.

Recipient: Jenna Strickland

Jenna has shown remarkable dedication and leadership in various capacities, from excelling in her coursework to spearheading a new graduate student organization in nutrition science. Her exceptional academic achievements, in addition to her research responsibilities and an intensive nutrition internship with the Syracuse University football team, showcase her commitment to excellence in nutrition and embody the qualities of an outstanding graduate student deserving of recognition.

Nutrition Science and Dietetics Research Award, Graduate

Undergraduate and graduate students in nutrition submit a one-page description of their volunteer/class/paid/ independent study research, and an example of their research (plan or complete), an abstract and a letter of recommendation from their advisor.

Recipient: Sarah Dellett

While some pursue research through textbooks, Sarah went a step further – building a thesis through action. Though she is a master’s student who does not have to do research, she meticulously maintained a mouse colony and performed experiments in Dr. Ramalingam’s lab. She also published a manuscript and has one in the works. Essentially, Sarah crafted a thesis not with words, but with dedication. For this impactful contribution, she undeniably deserves the graduate student research award.

Nutrition Department Marshal, Graduate

Marshals lead their department in the academic procession and Falk College Convocation. They are chosen based on their academic achievements and service to their department and the Falk College.

Recipient: Taylor Bush

Taylor was chosen based on her well-roundedness as a student, including her academic excellence and her involvement in the department as a graduate assistant. She puts her knowledge of nutrition to work as a nutritionist at WIC of Oswego County, and she will do her dietetic internship through the Russel Sage College Distance dietetic internship next year.

Outstanding Dietetic Intern Director’s Award

Current Dietetic Interns can apply for this award via their resume and a one-page write-up conveying why they are worthy, and a letter of recommendation from a preceptor.

Recipient: Sophia Dimkopoulos

This award takes on special meaning this year as it is the last dietetic intern we will award as we phase out our dietetic internship program. Sophia is an outstanding representation of qualities we hope for in an intern. Sophia is articulate, reliable, open-minded, a great team player and one of the most optimistic people I have ever met. She brings sunshine into every room. Sophia completed her master of arts in Nutrition Science here at Syracuse University, prior to entering the dietetic internship. We are proud of all she has accomplished during her time here and hope that she makes her way back to Syracuse.

Faculty Award for Excellence in Nutrition Science

This recipient of this award should be an undergraduate student in Nutrition Science that has demonstrated excellence in their field of study.

Recipient: Nicole Babineau

Nicole’s excellent academic performance, coupled with her work as a Shaw Center Leadership Intern, Syracuse University’s Health Ambassador program, and the Nutrition Education Promotion Association, underscore her commitment to leadership, community engagement, and nutrition education. Next year, she will continue her education as a graduate student at Tufts University’s Friedman School of Nutrition Science and Policy.

Selleck Award

This award is presented to a senior student in Human Development and Family Science and a senior student in Nutrition Science and Dietetics with the highest cumulative GPA.

Recipient: Mariana Pérez Lugo

Mariana’s eligibility for this award is clear based on her exceptional academic performance as previously described. She is truly a shing star in our program – an exemplary young scholar.

Susan J. Crockett Prize for Student Leadership

This award is for senior student or student completing their graduate work who has shown outstanding leadership qualities during their undergraduate or graduate studies.

Recipient: Alyssa Quinn

Alyssa is a natural educator and leader with a humble, inclusive and supportive nature that makes others comfortable and curious to learn from her. She quickly stepped up to become the Susan Klenk lab assistant and held that position for two semesters. From her growth as a leader among her peers, Alyssa was invited to work closely with Chef Kiernan developing a summer college course for high school students that developed their understanding of food systems. Alyssa is also known as “Queen of Hillside” for her leadership and engagement working with high school students teaching them about the benefits of nutrition and education. She has also been chosen to manage Pete’s Giving Garden through the 2024 growing season.

Victoria Li Scholarship Award

A junior or a senior nutrition major, a pillar and leader working with the community to improve an individual’s or groups’ nutrition knowledge and/or dietary intake. The award recipient exemplifies some of Tori’s best qualities: compassion (generous with time and energy), positivity and humility.

Recipient: Tess Palin

Tess is an outstanding student who is a Falk Scholar and recently completed her thesis for the Renee Crown Honors College. For her Honors thesis, Tess recognized a gap in the literature on her chosen topic of eating disorders and decided to complete an excellent literature review. Her work in this area will not only provide her with valuable insight for her future graduate research, but also has the potential to contribute to the body of literature in the field. She is the president of NEPA, a Shaw Center intern leading Cooking on the Hillside, and has her own Podcast. Tess will be combining her nutrition degree with a social work degree and plans to work in eating disorder treatment.

Nutrition Science Marshal, Undergraduate

Marshals lead their department in the academic procession and Falk College Convocation. They are chosen based on their academic achievements and service to their department and the Falk College.

Recipient: Nicole Babineau

Nicole was selected for this honor based on her excellent academic performance, coupled with her work as a Shaw Center Leadership Intern, Syracuse University’s Health Ambassador program, and the Nutrition Education Promotion Association, all of which underscore her commitment to leadership, community engagement, and nutrition education. Next year, she will continue her education as a graduate student at Tufts University’s Friedman School of Nutrition Science and Policy.

Nutrition Marshal, Undergraduate

Marshals lead their department in the academic procession and Falk College Convocation. They are chosen based on their academic achievements and service to their department and the Falk College.

Recipient: Lirona Brucaj

Lirona’s resilience, leadership, and commitment to excellence have been exemplified by several academic honors and awards, such as being a Renée Crown Honors Student, 1870 Scholar, and an Invest in SUccess Scholar. She actively engages in community service as an Admissions Intern and Nutrition Education Volunteer. Lirona was selected for this award because, in addition to her academic achievements, she brings a smile to everything she does and always goes out of her way to be inclusive of all. In the fall, she will continue her journey to becoming a nutrition professional at Boston University.

Falk College Marshal

Senior Class Marshals have excelled during their time on campus and exemplify the spirit of the senior class. The selection committee assesses the nominees on scholarship, academic honors, student organization involvement, and campus/community service.

Recipient: Mariana Pérez Lugo

Mariana is a standout example of academic ability and leadership. She transitioned from attending SU’s Summer College Pre-Med & Health Professions program as a high school student to becoming one of 12 exceptional Syracuse University Scholars. Mariana’s dedication and compassion have enhanced the SU community over the past four years and now distinguish her as an exceptional candidate for medical school. From her prestigious scholarships to her research achievements, Mariana epitomizes the spirit of a Syracuse University Scholar, truly embodying academic excellence, leadership, and a relentless pursuit of knowledge.

Two decades after the launch of its sport management program, Syracuse University today announced that as a result of its significant growth and academic excellence, the David B. Falk College of Sport and Human Dynamics will become the David B. Falk College of Sport. The first-of-its-kind college will focus exclusively on sport-related disciplines, making the University among the leading academic institutions for preparing students to drive innovation among and lead in sport-related fields and industries.

“Falk College has experienced extraordinary growth, particularly in its renowned sport management program, over the last 20 years, thanks in large part to its innovative faculty and the relentless energy and leadership of former Dean Diane Lyden Murphy,” says Vice Chancellor, Provost and Chief Academic Officer Gretchen Ritter. “With the growth of sport participation domestically and globally, there is unprecedented demand for talented practitioners and leaders. The Falk College of Sport will produce hundreds of students every year who are educated across multiple disciplines and well-prepared to lead in the burgeoning sports field.”

Reimagining Falk College

Since launching its sport management program in 2005 and later adding programs in sport analytics and esports communications and management, Falk College has achieved prominent status as a national leader in sport education. This transformation will make Falk College the first standalone college on an R1 campus that specifically focuses on sport through a holistic academic lens.

Dean Jeremy Jordan, who was appointed last July, says this transformation will expand and enrich sport scholarship at Syracuse.

“Syracuse University has long been a leader in the development of sport-related programs,” says Jordan. “From creating the first-ever sports analytics program to the recent launch of an esports major, the University and Falk College have demonstrated the value of and important role sport plays in the day-to-day lives of people, and not just elite athletes. This reimagination of Falk College is a bold step in solidifying Syracuse University as the preeminent institution for sport-related academic study in the country.”

The reimagined Falk College of Sport will house academic programs in sport management, sport analytics, exercise science, nutrition and, jointly with the Newhouse School, esports. It will focus on four areas of academic excellence: Sport Business, Human Performance, Sport Technology and Innovation, and Community Sport and Wellness. The college will also launch a new research institute focused on sport, which will leverage an interdisciplinary, cross-campus approach to drive innovation in sport and health outcomes and integrate expertise in business, digital media, and technology, among other areas of academic focus. It may include creating new or expanding partnerships among the University’s schools, colleges and academic units, such as the S.I. Newhouse School of Public Communications, the Whitman School of Management, the Maxwell School of Citizenship and Public Affairs, the College of Law and others.

Today’s announcement follows a months-long exercise during which a Sport Management Task Force, consisting of faculty, staff and academic leaders, was charged with identifying ways to enhance and extend Falk’s excellence in sport-related programs. The task force, co-chaired by Jeff Rubin, senior vice president for digital transformation and chief digital officer, and Jamie Winders, associate provost for faculty affairs, submitted a report to Provost Ritter earlier this academic year. Recommendations outlined tangible action the University can take to connect, align and integrate teaching and research related to sport across the academic enterprise.

“The task force concluded that there is a timely opportunity for Falk to build on its strengths and capitalize on relevant marketplace trends,” says Rubin. “As someone who has worked in this space for nearly three decades, there is no better time for Syracuse University to take this bold step than now. Organizations across the country and around the globe are looking for career-ready talent. Falk College is poised to meet that need.”

The work happening in Falk College aligns with the University’s commitment to applying an entrepreneurial and innovative philosophy to elevating sport across the campus. In addition to enhancing sport-related academic opportunities, the University has also taken steps in recent years to widen the availability of esports–academically and recreationally—and has grown current and created new club sport programs.

Shaping the Future of Human Dynamics

As part of the Falk transformation, Syracuse University will invest in a strategic reimagination of human dynamics academic programs with the goal of positioning them for future success and impact. To support this work, Provost Ritter will convene a Human Dynamics Task Force, consisting of academic leaders, department chairs and program directors, faculty, alumni and community partners. The task force will be charged with reviewing the college’s human dynamics programs and identifying future pathways for their growth and success. These academic programs include human development and family science, marriage and family therapy, public health and social work. Students enrolled in these programs and beginning at Syracuse University in Fall 2024 will not be impacted by the University’s reimagination of its human dynamics portfolio.

Provost Ritter says given the increasingly complex public health landscape and the growing global need for health and human services and credentialed professionals, the time is right to reimagine these longstanding academic programs to meet emerging demands in their fields.

“The Human Dynamics Task Force will determine prospects for expansion, innovation and alignment with the University’s overall Academic Strategic Plan, ‘Leading with Distinction,’” says Ritter. “These programs have a deep history at Syracuse University and have had a profound impact on the City of Syracuse, Central New York and communities around the globe. The faculty who teach and research in these disciplines will have the opportunity to review, reimagine and shape the future of the programs with the full support of the University.”

Provost Ritter has asked Associate Provost for Academic Affairs Lois Agnew and newly-appointed Associate Dean for Human Dynamics Programs Rachel Razza, associate professor and previously chair and graduate director in the Department of Human Development and Family Science, to lead and guide the reimagination of the human dynamics programs. The task force will be supported by an external consultant to help it execute on its charge. Additionally, given the significant synergy between the programs and the City of Syracuse and Onondaga County, Syracuse Deputy Mayor Sharon Owens and Deputy County Executive for Human Services Ann Rooney have also agreed to serve on the task force.

“I am grateful to Lois, Rachel, Deputy Mayor Owens and Deputy County Executive Rooney for their willingness to collaborate on this important work, and I look forward to partnering with the other members of the task force,” says Provost Ritter. “These areas of academic excellence are not only central to our University’s mission but also critical to the communities, particularly those who are currently underserved, that our students will eventually serve as the next generation of social workers, therapists, public health professionals and human services providers.”

The Human Dynamics Task Force will receive its charge from Provost Ritter by the end of the spring semester. It will begin its work in earnest over the summer and submit its findings to the provost by the end of October.

An SU News story originally published on April 15, 2024.

“Every year, we come together to celebrate the outstanding contributions and tremendous success of our students, faculty, staff and broader community,” says Chancellor Kent Syverud. “The accomplishments of this year’s recipients reinforce what it means to be Orange. This ceremony also shines a bright spotlight on the work being done around campus, much of which happens behind the scenes. I thank the many members of our community who organized this event and look forward to recognizing this year’s winners.”

Two major awards—the Chancellor’s Medal and the Chancellor’s Citation for Excellence—will be bestowed. The ceremony will also include the presentation of the Student-Athlete Award, Judith Seinfeld Scholarship, Meredith Professorship for Teaching Excellence, Teaching Recognition Award, Diversity and Inclusion Award, William Pearson Tolley Medal for Distinguished Leadership in Lifelong Learning and Chancellor’s Forever Orange Award.

Emeriti faculty who retired in 2023 and employees who celebrated years of service milestones in 2023 will also be recognized. This year’s University Scholars, Senior Class and School and College Marshals, and Remembrance and Lockerbie Scholars will also be honored.

All members of the University community are invited and encouraged to attend. A reception will follow in the lobby of the Heroy Geology Laboratory.

American Sign Language (ASL) interpretation and Communication Access Realtime Translation (CART) will be provided at the ceremony. For questions about accessibility or to request accommodations, contact Gabe Coleman at gbcolma@syr.edu.

Award Recipients

The Chancellor’s Medal is the University’s highest honor and is awarded to individuals in honor of their trailblazing and extraordinary contributions to the University, to an academic body of knowledge or to society. This year’s recipient is Shiu-Kai Chin, Laura J. and L. Douglas Meredith Professor for Teaching Excellence and professor of electrical engineering and computer science in the College of Engineering and Computer Science.

The Chancellor’s Citation for Excellencerecognizes individuals who have made outstanding contributions in four overarching categories:

• The award for Excellence in Student Research recognizes students who have engaged in collaborative research that has the potential to make a deep and lasting impact on greater society. This year’s recipients are Jingjing Ji, a doctoral candidate in chemical engineering in the Department of Biomedical and Chemical Engineering in the College of Engineering and Computer Science (graduate), and Ashtha Singh, an international relations major in the Maxwell School of Citizenship and Public Affairs and citizenship and civic engagement major in the Maxwell School (undergraduate).
• The award for Outstanding Contributions to the Student Experience and University Initiatives acknowledges faculty and staff who, through their work, enhance the undergraduate experience for students or make invaluable contributions to supporting and advancing the University’s mission and goals. The recipients are Charisse L’Pree Corsbie-Massay, associate professor of communications in the S.I. Newhouse School of Public Communications (faculty); Maureen Casey, chief operating officer for the D’Aniello Institute for Veterans and Military Families (professional staff); Amy Schmidt, program coordinator of citizenship and civic engagement in the Maxwell School (professional staff) and Jolanta Niwelt, events coordinator at Lubin House (support staff).
• The Faculty Excellence and Scholarly Distinction award is intended for faculty members who are collaborators in work of intellectual richness that has the potential for future impact. The work of these nominees offers possibilities for collaboration within the University and outside in partnership with others. This year’s honorees are Wayne Franits, Distinguished Professor in the Department of Art and Music Histories in the College of Arts and Sciences, and Katherine McDonald, associate dean of research and professor of Public Health in the Falk College of Sport and Human Dynamics.
• Chancellor’s Citation for Excellence, Lifetime Achievement Award. This award honors those who have made extraordinary contributions toward advancing all four pillars of excellence over the arc of their careers while at Syracuse University and beyond. This year’s recipient is Shobha Bhatia, Laura J. and L. Douglas Meredith Professor for Teaching Excellence and professor of Civil and Environmental Engineering in the College of Engineering and Computer Science.

The other awards to be presented are:

• The Student-Athlete Award recognizes the top female and top male student athletes and are presented to the senior student-athletes with the highest cumulative grade point average over the course of their academic and athletic careers. This year’s recipients are Izabela Krakic, an international relations major in the Maxwell School of Citizenship and Public Affairs and College of Arts and Sciences and member of the women’s rowing team, and Julius Rauch, an entrepreneurship and emerging enterprises major in the Whitman School of Management and a member of the men’s soccer team.
• Seinfeld Scholarship: Each year Syracuse University honors the talents of outstanding faculty or students through an award made possible by Judith Greenberg Seinfeld ’56, a distinguished alumna and member of the University Board of Trustees. Awards are made to those who have been determined by their peers to have made outstanding contributions to the beauty of the world, to have added to human values and to ending human abuse anywhere in the world, and to have demonstrated passion for excellence, creativity and originality in academic or artistic fields. This year, the designation is bestowed upon a faculty member, Rebecca Ortiz, associate professor of advertising in the Newhouse School.
• The Laura J. and L. Douglas Meredith Professorships for Teaching Excellence were created in 1995 to recognize and reward outstanding teaching among faculty. The 2024-27 Meredith Professors are Joon Park, professor in the School of Information Studies, and Cora True-Frost, Bond, Schoeneck and King Distinguished Professor in the College of Law.
• In 2001, the Meredith Professorship Program was expanded to recognize teaching excellence by non-tenured faculty and adjunct and part-time instructors. Awards are given in two categories: Early Performance and Continuing Excellence. This year’s honorees in the Early Performance category are Kelly Leahy, assistant professor of television, radio and film in the Newhouse School; Farzana Rahman, associate teaching professor of electrical engineering and computer science in the College of Engineering and Computer Science; Milton Santiago, assistant professor of visual communications in the Newhouse School; Darwin Tsen, assistant teaching professor of Chinese and Chinese language in the College of Arts and Sciences; and Nina Wilson, assistant professor in the School of Architecture. The two honorees in the Continuing Excellence category are Kenneth Marfilius, assistant dean of online and distance education and associate teaching professor of social work in the Falk College, and Sudha Raj, teaching professor and graduate director of nutrition and food studies in the Falk College.
• The Diversity and Inclusion Award recognizes an individual who is integral in helping us achieve academic excellence at a university that is welcoming to all through our investments in a diverse, inclusive, accessible and equitable community. This year’s recipient is Suzette Meléndez, teaching professor in the College of Law and faculty fellow for the Office of Strategic Initiatives and the Office of Diversity and Inclusion.
• The William Pearson Tolley Medal for Distinguished Leadership in Lifelong Learning is based in the School of Education and honors national or international leadership in support of lifelong learning. This year’s recipient is Rhodia Thomas ’77, executive director of MidPenn Legal Services, adjunct professor of law at Dickinson University and an alumna of the School of Education.
• The Chancellor’s Forever Orange Award recognizes individual students, faculty or staff who—by virtue of extraordinary hard work, good values and commitment to excellence—have come to embody the best of Syracuse University. This year’s recipients are Colleen O’Connor Bench, associate vice president of parent engagement and student experience, and Ian McIntyre, head coach of the men’s soccer team.

Do you like broccoli?

“I touched broccoli with my feet.”

You like eating watermelon, what does it smell like?

“Snow.”

What does snow taste like?

“Broccoli.”

Welcome to a Universal Pre-Kindergarten (UPK) Age 4 classroom at Elbridge Elementary School in Elbridge, New York, where it’s true that kids say the darndest things but with their five senses – sight, smell, hearing, taste and touch – they’re also learning healthy eating habits through the Mindfully Growing program.

The program’s curriculum is being taught by a team of professors and students from Syracuse University who throughout this school year have been visiting the UPK Age 4 classrooms at Elbridge Elementary on Thursday mornings. On the morning where broccoli was on the children’s minds, professors Lynn Brann and Rachel Razza and doctoral student Kristen Davis focused on touch as they hid baby carrots, clementines, and pea pods in a box and the children used their sense of touch to guess what they were.

After the food was pulled from the box, the children were able to taste it and discover that this healthy stuff isn’t so bad after all.

“The program is getting the students in touch with different ways to experience food,” Davis says. “They’re seeing food in a different way, connecting with where it comes from and ways they can slow down and enjoy it.”

Slowing down and enjoy the food is where the “mindfully” part of the Mindfully Growing program comes into play. The nutrition component is paired with mindfulness practices, which can foster greater empathy and communication skills, improve focus and attention, reduce stress, and enhance creativity and general well-being.

“It works because the kids get excited about being included in activities that their friends are enjoying,” says Elbridge UPK Age 4 teacher Mark MacLachlan. “So, when they are offered to try raw shell peas with all of their friends at school, it’s an easy sell.

“Most of the kids really enjoyed them, too,” MacLachlan adds.

A Mindful Journey

The Mindfully Growing curriculum was created by Brann, associate professor and Chair of the Department of Nutrition and Food Studies at Syracuse University’s Falk College of Sport and Human Dynamics, and Razza, associate professor and chair of the Department of Human Development and Family Science (HDFS) at Falk College whose research focuses on the benefits of mindfulness-based programs for promoting resilience in schools and communities.

The initiative is funded by the Pediatric Nutrition Practice Group of the Academy of Nutrition and Dietetics, and Brann and Razza recently received a grant from the MetLife Foundation through the Syracuse University’s Lender Center for Social Justice to ensure the curriculum resonates with marginalized populations.

Brann says the curriculum is focused on 4-year-olds because it’s trying to get young children to develop an understanding of where food comes from and increase their acceptance of a variety of foods before they get set in their ways. The 10 lessons start with the origin of plants, fruits and vegetables, moves into using senses to explore foods, and finishes with lessons on hunger vs. fullness and sharing food together.

“It’s a good time to get them to explore food, and we do a tasting pretty much every lesson so they get an opportunity to try something new,” Brann says. “With this group, almost every one of them has tasted the food and several of them have asked for more, which is pretty exciting to see them being so open to it.”

Razza says with preschool children ages 3-5, there’s a significant increase in executive function skills, so they’re better able to delay gratification and inhibit their impulses. Thus, the interventions offered by the Mindfully Growing curriculum are important to introduce to this group of students.

“Can they control their impulses and self-regulate overall and also in the food context?” Razza says. “Lynn and I have been working to determine the overlaps between these two areas and how can we use intervention to simultaneously enhance both of them.”

While Brann, Razza, and Davis are with one UPK class for 30 minutes, the other class is having a 30-minute yoga lesson with yoga instructor Colleen Smith from BeLive Yoga and undergraduate student Christina McCord from Falk College’s School of Social Work. Smith, who has been teaching yoga and mindfulness to preschool children in the Jordan-Elbridge Central School District for several years, helped connect Brann and Razza to Superintendent James Froio and Elementary School Principal Brooke Bastian because, as Smith says, she “continues to be impressed by their support of students and their willingness to offer yoga and programs or events that supplement the students’ daily education.”

In her yoga sessions, Smith says she helps the children learn how to self-regulate their bodies, breath, and even emotions as she tries to “meet the children where they are” by matching their energy level and then bringing them to a brief time of rest.

“One thing that can be difficult for them is trying new experiences and foods,” Smith says. “The yoga and mindfulness lessons can help children pay attention to their bodies, thoughts and breath in the moment so they can self-regulate and make healthy and appropriate choices when presented with new or challenging experiences like a mindful eating lesson.”

Bastian, who’s in her fourth year as principal and 11th in the district, says Elbridge Elementary School has a unique UPK program because it offers a full day for both 3- and 4-year olds. Bastian says she and the teachers have enjoyed the partnership with Syracuse because they know the positive impacts that early intervention can have on students.

“Mindfulness is a focus in UPK to help promote self-regulation, and when mindfulness is approached in a holistic way it can have a greater impact,” Bastian says. “We want children to develop healthy habits in general so food, which is highly motivating, is a great way to begin that mindful journey.”

Cross-Disciplinary Team

The 4-year-olds aren’t the only students who are having fun while learning. The Syracuse University team is comprised of seven students, three undergraduate and four doctoral, who participate either at the elementary school or on the research team.

The team that visits the school includes Davis, a registered dietitian and second-year HDFS doctoral student; McCord, the social work major; and Rylee Pepper, a nutrition science major and Renée Crown University Honors Program student who’s minoring in psychology and biology.

Davis, who participated in the fall program, is back for the spring and delivers the weekly lessons along with Razza and Brann.

“My career goals are to pursue a position in teaching and research, focusing on child nutrition and the development of healthy eating behaviors,” Davis says. “This program fits into my area of research interest and I hope to learn from it and integrate aspects of it into my own future research.”

Pepper’s role this spring is to observe the lessons and complete a fidelity/tracking sheet that records the number of student and teacher participants, the lengths of sections within the lessons, and the completion of each component (the components include a review of the lesson from the previous week, a food-tasting activity, a story or song, homework if it was given, and if all planned material was covered). She also observes the engagement of the students and their teachers and the overall quality of the lesson.

“As (the children) become more comfortable with our team and the material, each week we see higher levels of participation and thoughtful recall and connections to our past lessons,” Pepper says. “Multiple students have shared with us their experiences with mindful eating at home through their homework assignments, showing they are developing a real interest in the topic.”

Although she has yet to decide on a specialty, Pepper wants to become a doctor and says the experience she’s getting with the Mindfully Growing team will be useful in whatever area she pursues.

“Learning to interact with these young students in a professional yet approachable manner is valuable experience for engaging with children as a doctor,” Pepper says. “Additionally, becoming familiar with the concept of mindful eating and how to teach members of the public at all ages about its benefits will prove helpful in a world where proper nutrition is becoming an increasing concern surrounding health.”

The other members of the student research team include Min Jin, a psychology major who has assisted with the development of support materials for the curriculum; Kelly Green Kearns, a counseling and counselor education doctoral candidate in Syracuse University’s School of Education whose cognate is humans’ interactions with food and wellness; Qingyang Liu, a HDFS doctoral student who helped deliver the lessons in the fall; Caitlin Smith, a HDFS doctoral student who assisted with the curriculum development; and Anna Waters, who earned her HDFS bachelor’s degree last spring and is now a graduate student in the Department of Marriage and Family Therapy in Falk College.

While earning her license in mental health counseling, Kearns worked with children in the field using Child-Centered Play Therapy. In the three years since the Mindfully Growing team was created, she has utilized her experience to help develop the program and she’s currently compiling results from surveys and focus groups.

“I’m starting my dream position as a tenure track professor at SUNY New Paltz next year and I’m excited to bring the findings from this program into the counseling field through teaching and future research,” Kearns says. “My dissertation is focused on the related topic of foodways and wellness for female undergraduate students, and I hope to study more populations in the future. My intention is to increase cross-disciplinary work to best inform counseling practice.”

Growing the Program

On one Thursday morning in March, the 4-year-olds were completely engaged and enthusiastic, clapping and cheering whenever a new type of mystery food was pulled from the box. When they were asked about the beans that they had planted at home, one child said, “It’s going to grow into a big bean stalk!”

For the program to remain successful over the long run, the Syracuse team needs similar buy-in from teachers, administrators, and, most importantly, parents. To that end, the team created a series of three workshops for teachers and parents that focus on developing their own mindfulness and mindful eating practices as well as supporting the children’s practices.

“The classroom environment is an ideal place to create enthusiasm for such a program,” says MacLachlan, a UPK teacher since 2012 who has been with the district since 2000. “When kids are with their peers, they tend to get caught up in the group energy and naturally become enticed to remain open to new things.”

The team has been open to feedback, and Bastian says it has made modifications based on comments from teachers and parents. For example, this spring they separated the lessons by classroom (12 students each) rather than teaching to one large group. The team also added Zoom workshops for parents in addition to a weekly newsletter that provides additional resources to help them implement the program at home.

“What we’re seeing is interest by the parents, but they’re challenged by time,” Razza says. “That’s important information for us, too, when we think about how we ultimately want to move forward and how we can get this information to parents as easily as possible.”

Bastian and MacLachlan say they’d like to see the program continue beyond this school year to give the modifications time to take hold. From what they’re observing with the children, it’s clear the program is working.

“The need is so great in our country for a better understanding of the importance of healthy food,” MacLachlan says. “Childhood obesity, food-caused diseases, increased behavioral concerns, food insecurity, and all of the inaccurate information from the big food manufacturers can be a very confusing area for kids to navigate.”

The Syracuse team has been motivated by the success of the program in its first year and the possibilities it presents to use nutrition and mindfulness to create a healthier society.

“I’ve completed many tasks in the background of developing and improving the preschool lessons, all of which have helped me to develop my research skills and prepare me to complete an independent research project for my honors program thesis,” Pepper says. “Ultimately, I am hopeful for the results of our Jordan Elbridge lessons and I’m excited to see what the future holds for our team.”

For undergraduate students from across Syracuse University who want to learn more about the Mindfulness and Contemplative Studies minor from Falk College, please visit the course catalog webpage for information and course requirements.

Katherine (Katie) McDonald, Ph.D., has been appointed Senior Associate Dean for Research and Administration in Falk College. As Senior Associate Dean, McDonald is responsible for the oversight of research, administration, and support for faculty; the supervision of the Falk College Office of Research Development; the development and implementation of Falk strategic initiatives; and representing Falk College on University-level committees as appropriate. The office reports directly to Falk College Dean Jeremy Jordan.

“Falk College research spans a wide range of disciplines with impactful, practical applications in individual health and community wellbeing,” Jordan says. “Thanks to Dr. McDonald’s leadership and her team in the Falk College Office of Research Development, the College has experienced steady growth in research activity by every measure, including grant funding, publishing, interdisciplinary collaborations, and student engagement. I am eager to see her influence expand as Senior Associate Dean for Research and Administration.”

McDonald’s new appointment follows a three-year appointment as Associate Dean of Research. During her tenure, McDonald worked collaboratively to establish programming to nurture faculty research, enhance connections on campus to fuel interdisciplinary research, and develop policy to foster research success.

“I am delighted to continue to serve Falk College in this new role,” says McDonald. “Falk College is home to students, staff, and faculty committed to creating and leveraging scientific discoveries to enhance human thriving. It is an honor to have the opportunity to work with so many talented people to co-chart our future.”

McDonald is a professor in the Falk College Department of Public Health, where she also served as chair from 2018 to 2020. She is a fellow of the American Association on Intellectual and Developmental Disabilities, chair of Syracuse University’s Institutional Review Board, and a member of the Editorial Board for Autism in Adulthood. At Syracuse University, she holds faculty affiliations in the Aging Studies Institute, the Burton Blatt Institute, the Consortium for Culture and Medicine, and the Disability Studies program.

As a scholar, McDonald uses socioecological theory and community-engaged research to understand and promote the inclusion of individuals with disabilities. She has made significant contributions to research in disability, health disparities, community-engaged research, and ethical, legal, and social issues in research. Her research has been supported by grant funding from the National Institutes of Health, U.S. Department of Education, the National Institute on Disability, Independent Living, Rehabilitation Research, and the Patient Centered Outcomes Institute, among others. She is published in leading journals such as the Disability and Health Journal, American Journal of Bioethics, and the American Journal on Intellectual and Developmental Disabilities.

She received a B.S. with distinction in human development and family studies with a minor in French from Cornell University and a Ph.D. in community and prevention research psychology with a minor in statistics, methods, and measurements from the University of Illinois at Chicago.

Mary E. Graham, Ph.D., professor in the Department of Sport Management, has been named Falk College Associate Dean of Faculty Affairs effective Jan. 2, 2024. This newly created leadership position reports to Falk College Dean Jeremy Jordan and is dedicated to faculty development and success. In this role, Graham will guide all Falk College efforts related to faculty development—from hiring to retirement—and work closely with university offices and leadership in Academic Affairs, University Counsel, Equal Opportunity Compliance, Human Resources, and Office of Research.

“I am excited to appoint Dr. Graham to this new role for Falk College,” says Jeremy S. Jordan, Dean of Falk College. “I am very confident that she will be able to further the support and development of our faculty based on her wealth of professional experiences and academic expertise.”

As Falk College Associate Dean of Faculty Affairs, Graham will work with department chairs to develop strategic hiring plans for faculty and oversee the successful execution of faculty searches. She will participate in faculty review processes, including recommendations for contract renewals and promotion and tenure, and manage operational aspects of faculty affairs. Together with Falk College leadership, Graham will steer the college towards enhanced faculty research and teaching excellence.

“Falk College has an exceptionally talented, diverse faculty with unparalleled dedication to the student experience and the creation of new knowledge,” says Graham. “I am honored to serve as Associate Dean of Faculty Affairs in service to my faculty colleagues and the linked missions of Falk College and Syracuse University. I look forward to collaborating with our visionary Dean, Jeremy Jordan, and his leadership team on strategic and operational faculty matters.”

Graham joined the Falk College faculty in 2012 and is also affiliated faculty in the Whitman School of Management. She teaches applied courses in organizational behavior and strategic human resource management, as well as diversity in sport organizations at the undergraduate, graduate, and executive levels. An expert in gender disparities in employment, she has conducted numerous American Association of University Women salary negotiations workshops for students since 2009.

In 2022, Graham was named Syracuse University’s faculty athletics representative (FAR) to the NCAA and the Atlantic Coast Conference (ACC). In this capacity she serves as a key advisor to Chancellor Kent Syverud and Provost Gretchen Ritter on policy proposals and issues affecting student-athletes’ academic and overall wellbeing, working closely with Tommy Powell, Assistant Provost for Student-Athlete Academic Development; Athletic Director John Wildhack; and their teams of professionals. Graham chairs the Faculty Oversight Committee on Athletics, which reviews student-athlete academic data and conducts exit interviews of departing student-athletes.

She previously served as a Syracuse University Provost Faculty Fellow from 2018 to 2020, where she worked with the Provost and University Senate to develop and implement campus-wide shared competencies for undergraduate students. Graham has been a University Senator since 2018, and she currently serves on the Senate Committee on Athletic Policy.

Prior to joining Syracuse University, Graham held faculty positions in business schools at Clarkson University, George Washington University, and Georgia State University. She has served as a visiting scholar at National Taiwan University of Science and Technology, National Central University in Taiwan, and at the Federal Reserve Bank of Atlanta. She also has prior work experience with several members of the U.S. House of Representatives. Graham has published extensively and has been widely cited in the areas of human resource management (HRM), public policy and employment discrimination, gender in employment and HRM in supply chains. She is currently studying the equal employment opportunity transparency among professional sport teams, and the impact of concussions on player misconduct.

Graham is on the Editorial Board of the journal Human Resource Management (Wiley), where she previously served as an associate editor. Her professional memberships include the Society for Human Resource Management; and the Academy of Management, where she serves on the executive committee of the Research Methods Division.

A former CPA, Graham has a B.S. in Accounting from Le Moyne College and work experience in public accounting and human resource management. Graham earned both her M.S. and Ph.D. degrees in Industrial and Labor Relations from Cornell University, specializing in human resource management, organizational behavior, and gender studies.

This past spring, Falk College nutrition students in the Mediterranean Food and Culture Class had the unique opportunity to cook in the Tuscany home of renowned Italian Chef Jacopo Tendi. And in late October, Chef Tendi had his first opportunity to visit Syracuse as Falk College returned the favor.

Or, to be more precise, returned the flavor.

Tendi was the featured speaker for the Oct. 24 Joan Christy Lecture Series on Food and Culture at Falk College. The lecture series is made possible by the Christy Food and Culture Fund, which was established in 2005 through the generosity of Syracuse University nutrition alumna Joan Christy ’78, G’81 to provide support for a lecture series in the nutrition program.

For about five hours that morning, Tendi cooked with students from Chef Mary Kiernan’s Nutrition Science and Dietetics (NSD) 216 class in the Susan R. Klenk Learning Café and Kitchens at Falk. Tendi and the students created a Tuscan menu of chicken cacciatore, fresh seasonal vegetables, potatoes gnocchi with a pumpkin sauce, four different kinds of crostini, and biscotti that’s made to be dipped in a Tuscan dessert wine.

“But today,” Tendi said, smiling, “we’re not going to dip in.”

During his Christy Lecture demonstration that night, Tendi showed how to make the chicken, gnocchi, and biscotti, and the food made earlier in the day and at night was served to the guests. Tendi was joined at the demonstration by his 19-year-old son, Riccardo, who recently finished culinary school in Italy and like his father was visiting the United States for the first time.

For Tendi, there were other familiar faces in the audience: Nutrition majors Mara Baker, Tess Palin, and Alyssa Quinn, all of whom had cooked with Chef Tendi in his home in Tuscany in May.

“Reconnecting with Chef Tendi was a wonderful experience. He remembered all our names and welcomed us with the same warmth as at home in Italy,” said Quinn, a senior from Cicero, New York. “In his demonstration (at Falk), I wasn’t aware that bruschetta (for the crostini) could be made with cabbage –it never occurred to me.

“Chef Tendi once again expressed his innovative abilities with his recipes, and they were delicious,” Quinn added. “I still can’t stop thinking about how good the chicken cacciatore he prepared with the NSD 216 students was.”

Teaching Nutrition and Sustainability

NSD 452/652 is the “Mediterranean Food and Culture: A Florence Experience” class taught by Nutrition and Food Studies Associate Teaching Professor Jane Burrell in the Spring semester. The class explores Mediterranean culture, lifestyle, and cuisine through lectures, readings, and discussions that prepare students for a 12-day immersion trip to Italy.

While in Italy, students travel through the countryside to tour farms, observe olive oil, pasta, cheese, and wine productions; cook with Italian chefs; and enjoy farm-to-table meals. The trip ends in the heart of picturesque Tuscany–the home of Daniel and Gayle D’Aniello Syracuse University Program in Florence–and includes visits to Tendi’s home, where fresh ingredients are readily available from his vegetable garden, fruit trees, and olive trees.

Tendi spent more than 20 years teaching at Syracuse University Florence and now hosts students at his home for cooking demonstrations and takes them on visits to organic and biodynamic farms near his home. Tendi says he enjoys teaching students and he often talks to them about sustainability and how it applies to cooking your own food.

“To make a pasta dish, you need no more than five or six ingredients,” Tendi said. “If you buy a premade past dish and look at how many ingredients are in it, you can imagine that it’s not something you want to eat. It’s mainly preservatives and flavors and colors to make it look good.

“With good ingredients, you don’t need to do that; the force of the ingredients come out,” he continued. “This is what I like teaching to young people because they’re our future generation and maybe they’re the ones that will change how we feed ourselves.”

Jacopo and his wife, Anna, founded a non-profit organization, Salati Bene, which promotes educational programs regarding nutrition and sustainability for Italian and American students.

“It was a surreal experience to cook in Chef Tendi’s home this May with the guidance of him, his wife, and his daughter,” said Palin, a senior from New Hampshire. “My biggest takeaway from that experience was that you do not need loads of ingredients to make something delicious. You just need local food cooked well to make a spectacular dish.”

Baker said what she learned most from cooking with Tendi was how to cook and improvise with fresh ingredients.

“As someone from North America who loves to cook, being able to cook in Italy and experience the cultural differences firsthand was extremely valuable,” said Baker, a senior from Toronto. “Ever since my return from Italy, I have made more of an effort to make my meals completely from scratch when possible.”

Feeding Your Body and Heart

The Syracuse students who had an opportunity to cook with Tendi and his family in Tuscany were excited to see him at Falk and came away from the demonstration with an even better understanding of his methods and philosophies.

Palin says she learned about different cooking mediums and their uses, particularly pairing the right pans with the type of stove in your home. By being able to observe Tendi in his home and then in an unfamiliar kitchen, Baker said she realized that “it’s not just the ingredients that make the dish, but it’s the atmosphere.”

“While Syracuse has state-of-the-art kitchens, Chef Tendi had a harder time navigating the kitchen as he’s used to his cooking methods and his own kitchen at his home in Tuscany,” Baker said. “Establishing a comfortable and relaxing atmosphere in the kitchen is important as it adds to that sense of comfort and joy that comes with food.”

The emphasis on cooking with joy–and cooking with your family–was at the heart of Tendi’s lecture and demonstration at Falk.

“It’s important that parents cook with their children because that’s the way to infuse in children the joy of cooking,” Tendi said. “Cooking is with love, passion, and joy; it doesn’t have to be a competition or war like with the TV shows. You don’t have to win anything, just enjoy. And if you’re spending time with your relatives or friends, you feed your heart, too.”

For the students who were in Tuscany to witness Tendi in the kitchen and with his family, those lessons will always be an ingredient in their meals.

“Cooking with him in his kitchen was a stress-free, relaxing experience, and coupled with the wonderful dining experience in his backyard is something I have taken home and implemented in my own house,” Palin says. “I prioritize cooking and eating with my roommates, even on busy days as that’s the time to relax and bond with my roommates.”

“Cooking with Chef Tendi reignited my passion for cooking at home again,” Quinn said. “Cooking is a time to let the creative juices get to work, and I take that into consideration every night when I cook at home. I’ve begun experiencing new ways of cooking a variety of produce since my experience with Chef Tendi, and plan to continue to do so.”

Visit the Nutrition Science and Dietetics and Food Studies homepages to learn more about these programs at Falk College.

What five words best describe you?

Well, this is what I would hope for: Kind, empathetic, fun(ish), focused, humble.

Three fun facts about yourself that others may not know?

I have run 12 marathons and 25 half-marathons. I love live music and try to go to as many concerts as a I can. One of my favorite places to visit is Japan—I love the people and the culture.

Do you play a sport or follow a sports team?

During COVID I bought a Peloton bike, so now I spend a lot of time riding a bike that goes nowhere. After living in Philadelphia for 15 years, I tend to root for the Phillies and Eagles.

Favorite band?

Pearl Jam, I am old.

Favorite podcast, book, movie or hobby you’ve enjoyed recently?

I have been reading Lincoln in the Bardo by George Saunders. It is a unique book that I have enjoyed quite a bit. Fun that he is a faculty member at Syracuse.

Most interesting travel experience you’ve had?

I love to travel abroad and experience all that is available at the destination, especially the food. The most epic travel day I have had was in Tokyo. The day started with a bike tour through the city where we stumbled upon one of the best Oktoberfest celebrations I have seen (it was in May by the way). The day ended with some amazing street food and a visit to the robot bar. I got to share this day with my spouse, Laurel, and a good friend, which made it even more special.

Best advice you’ve received?

Listen more, talk less.

What most appeals to you about living in Central New York?

I have really enjoyed learning about all the different outdoor activities and festivals.

How do you bring out the best in your students?

Understanding their academic and career aspirations and making sure we provide the necessary support and resources for them to be successful. We work collaboratively with our students to help them achieve their goals.

What do you look most forward to in your role as dean?

Working with the faculty and staff to provide a transformational experience for our students. We will tell the story of Falk, in part, through the outcomes of our students.

An SU Story by Maren Powell originally published on November 3, 2023.