THE CAPSTONE is a celebration of innovation and scholarship centered on creating an equitable and sustainable food system. Through conversations, stories, ideas, and examples, students share their final Capstone projects–an opportunity to lift up their food systems knowledge, individual research, creative problem solving, systems thinking, reflection, and analysis. Join us! Be inspired by hearing how possible it is to create positive food systems change!
featuring Zephyr Schott
Trigger Warning: Content may trigger those with sensitivities to issues related to disordered eating and body image.
Zephyr Schott brings forward a book proposal as their Capstone project. The book is an examination of the ways the State acts on bodies and eating modalities through control of food systems and concomitant systems of oppression. Through auto-ethnography and examination of history, Zephyr explores issues related to body and food autonomy, taking a critical view of food systems as they contribute to white supremacy, colonization, fatphobia, ableism, speciesism, and (cis)sexism. The book addresses systems of confinement and oppression associated with “treatment” of disordered eating, challenging the pathologization of the perceptions and dynamics of food and embodiment.
About Zephyr Schott
Zephyr has had a broad array of life experiences spanning highly varied realms of being. They have been many things including: painter, national/international hitchhiker, burlesque performer, squatter, dissident, truck stop connoisseur, student, caseworker, citizenship test interpreter, vagrant, psych ward inmate, teacher, and more. This Capstone Project, however, is their first attempt at becoming an author. Zephyr has had an enduring fascination with, and love of, food and learning. Much of their research and work has centered on the weaponization of food systems by systems of power, and the utilization and reclamation of food in liberatory struggles. Zephyr believes in taking action to facilitate autonomy for everyone regardless of class, race, gender, species, and other assigned categories.
The students and faculty of the MSFS program bring this podcast to you because we believe in ideas, we believe in knowledge that inspires, and we believe that change is possible!
Join with others who are passionate about the transformative power of food in the work to create equity, opportunity, health and wellbeing, regenerative environments, and sustainability. The M.S. degree in Sustainable Food Systems (MSFS) at Prescott College is an experience that combines a vibrant online learning environment with the skills, support, knowledge, and networks to help you become a leader in the movements to establish food justice, strong regional food economies, sustainable diets and health, food policy, biodiversity, agroecology, and more!
Whether you want to talk to us about a topic in Sustainable Food Systems, learn more about our Master's program, or, would like to interview us, we're available to discuss topics related to biodiversity, food justice, sustainable farming practices, soil science and more.
