Episode 7: Opportunities for Sustainability and Justice in Agricultural science education: A Literature Review.
Season 3, Episode 6
Episode 6: Supporting Farm to School Initiatives in Vermont through the Design of a K-5 Classroom Cooking Resource For over a decade, Christine Gall has immersed herself in the world of agriculture and food-based learning, from farming in southern Vermont to managing school gardens in Maine. Her Capstone Project captures her years of experience teaching cooking classes for elementary-aged youth with the hopes that other K-5 educators will further integrate food-based learning into their daily teaching practice.
Season 3, Episode 5
Episode 5: Cultivating Community Roots: A Toolkit for Improved Community Food System Governance for Greater Resilience and Food Security in Rural Alaska Robbi Mixon has spent the last decade working with producers in Homer, running the local farmers market, and launching the Alaska Food Hub. She joined the Alaska Food Policy Governing Board three years ago, hoping to represent the interests of farmers and fishers on the Kenai Peninsula. In January 2020, she accepted the role of first-ever AFPC Executive Director.
Season 3, Episode 4
Episode 4: Centering Food Systems to Support Aging Out Foster Youth
Jespen Nyblom brings the knowledge of Horticulture, Sustainability, and Sustainable Food Systems to his work serving foster youth programs in the Willamette Valley of Oregon. Working with Extension programs in his region, he developed a Capstone project that advocates centering food systems in diverse approaches created to support youth aging out of the system.
Season 3, Episode 3
Episode 3: Food Systems-Centered International Development Strategies
With many years of experience working in international development, Kelley Bishop’s Capstone offers new perspectives on this work and details why he believes food system development as a leverage point strategy can work holistically to reduce poverty, address health, nutrition, human rights, animal welfare, the environment, food safety, and cultural preservation.
Season 3, Episode 2
Episode 2: Supporting Dietary Diversity in Bangladesh
Combining her experience with nutrition and oncology with her food systems volunteer work in India, for her Capstone, Andrea Rossi partnered with a small international development organization addressing the nutritional needs of school-age children in Bangladesh’s river island communities. She discusses her project and hopes for organizational-led research to become a needed bridge between the applied and the academic.
Season 3, Episode 1
Episode 1: Seed Saving and Regional Resilience
Laurel Balog became interested in agrobiodiversity and seed sovereignty through her undergraduate studies in ecology and natural resource management. Through her graduate studies at Prescott College and in her work managing St. Lawrence University’s 100-acre Living Laboratory, understanding the significance of saved seeds in creating resilient agricultural systems became an area of research and focus. In this episode, Laurel shares her project which assesses seed saving practices in her home region of St. Lawrence County, New York.
Let's define the future.
This podcast is a project of the Master of Science in Sustainable Food Systems (MSFS) at Prescott College, which supports the strengthening of communities and their members by helping people (re)build healthy, just, and sustainable food systems.
In today’s world of complex food, nutrition, and agricultural systems, this program creates leaders with a deep knowledge of the economic, ecological, and social forces driving food systems from local to global scales. As a limited-residency program, students engage with one another, and a distinguished and diverse faculty, to build skills and knowledge that are applied in a personal and bioregional context. Currently the program offers optional concentrations in Sustainable Diets and Biodiversity, Food Justice, and Food Entrepreneurship and a new Dual MBA-MSFS pathway.
Dr. Lisa Trocchia is an Associate Faculty member in the graduate program in Sustainable Food Systems at Prescott College. She is also a network facilitator and consultant offering expertise in self-organizing, horizontal leadership, network organizational design, and visual storytelling. Lisa holds an interdisciplinary PhD in the Social Ecology of Food. She explores food-based social ecosystems from multiple perspectives, including Communication Studies, Sociology, Political Theory, and the study of networks and complex adaptive systems. Dr. Trocchia is a sensory ethnographer. She researches and writes about the performance of cultural foodways, food and the transmission of affect, and she examines the social ecologies of community-based food systems as sites of participatory and transformative change.
Dr. Robin Currey Faculty Director, MS in Sustainable Food Systems
Dr. Robin Currey is an ethnoecologist specializing in agrobiodiversity conservation in small-scale agricultural systems, or home gardens. Before coming to Prescott College, Dr. Currey served as faculty and Director of the Master of Science in Sustainable Food Systems (MSFS) program at Green Mountain College. In addition to her experience at GMC, Dr. Currey is the former Director of Mercy Corps in Kyrgyzstan, international development and humanitarian organization, and the current non executive Director for Community Development Financial Institution in Kyrgyzstan. Her work with Mercy Corps in Kyrgyzstan grew from her efforts to understand and influence the sustainability and resilience of small-holder agro-pastoral systems to address inequalities in the food system.
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 pracitces, soil science and more.