Below are links to the complete videos of the Food Entrepreneurship symposium of Feb 19, 2016.See the agenda here and the panelist biographies here.
Innovation in Agriculture: http://www.kaltura.com/tiny/qb9zh
Innovation on the Plate: http://www.kaltura.com/tiny/zhnrw
Innovation in Food Literacy: http://www.kaltura.com/tiny/jt8wl
Innovation in Finance: http://www.kaltura.com/tiny/nmprk
Future of Food Study: http://www.kaltura.com/tiny/nig6s
Tim Searchinger
“Creating a Sustainable Food Future (installment 11) shows that for people who consume high amounts of meat and dairy, shifting to diets with a greater share of plant-based foods could significantly reduce agriculture’s pressure on the environment.” Read more at the WRI and download the PDF from the link below. Thanks to author Timothy Searchinger, research scholar, Woodrow Wilson School and the Program in Science, Technology, and Environmental Policy and lecturer for Princeton Environmental Institute and World Resources Institute fellow. Don’t miss the Protein Scorecard, which ranks foods from lowest (plant-based foods) to highest impact (beef), as well as the Shift Wheel, which harnesses proven marketing and behavior change strategies to help move billions of people to more sustainable diets. http://www.wri.org/publication/shifting-diets
Please join students of FRS 138: Science, Society & Dinner for a salt tasting and talk about food systems study at the Princeton University Farmers’ Market on Wednesday, April 20, from 12:30 to 1:30.
Market-goers will sample Bobolink Dairy & Bakehouse grass-fed butter slathered atop slices of the Rustic Loaf, with two to three varieties of salt from Savory Spice Shop in downtown Princeton.
Students will be available to discuss their experience of the class, now in its first semester as a Freshman Seminar.
Students also will have readings available for perusal from the course list, many of which are on the shelf at Labyrinth Bookstore, or online there, including Kitchen Literacy, Just Food, and On Food and Cooking. Not on the reading list, but germane: Salt: A World History.
Rozalie Czesana ’18, at work planting microgreens seeds in the Urban Cultivator. (Photo by Sarah Salati Bavuso, Campus Dining Services)
Seedlings at 4 days!
Thanks to Rozalie Czesana ’18 and to Campus Dining Services, customers at Frist’s Cafe Vivian may soon be treated to tastes of intensely local basil, kale, peas, broccoli and radish microgreens.
Czesana, with Sarah Salati Bavuso of CDS, planted seeds in the Urban Cultivator, a hydroponic garden system about the size of a wardrobe, in hopes of growing the leafy greens, but also to encourage conversation on sustainable food systems.
“Small-scale indoor agriculture has the potential to contribute to feeding entire communities when implemented on larger scale,” says Czesana, citing AeroFarms as an example.
See Czesana’s piece that CDS published here (thanks to Sarah and the team!). See the YouTube video on growing basil here.
Nicholas Wu
Real World Princeton, a part of the Undergraduate Student Government organization, is pairing with the Cooking Club, Murray-Dodge Cafe and Dining Services to offer workshops for undergraduates who are beginner cooks. Subjects include how to pick groceries, safely prepare food, and construct a meal on a budget.
The workshops will be taught by Nicholas Wu ’18 at the Fields Center Kitchen and are organized by Cailin Hong, USG representative and Paul Yang ’17, Cooking Club president.
On Sunday, participants made asparagus and pasta. On Wednesday, April 20, Wu will teach participants how to make lentil soup and salmon. Class is from 4:30-6pm. Space is limited to 12 participants per session; sign up here. For more information, write Cailin Hong, cailinh@princeton.edu.
Lyndon Estes, right, along with Chef Craig Shelton from FRS 138: Science, Society & Dinner.
Lyndon Estes, ecologist, associate research scholar and lecturer, writes to invite all to postdoc Janice Lee’s talk, “Junking Tropical Forests for Junk Foods?” at the agricultural group meeting he chairs on Wednesday, April 13, at 10 am in EQuad E322.
Lee is a member of Professor David Wilcove’s research team. Here’s information about her from the Wilcove page:
“My research interests span the fields of Conservation Biology, Land Use Change, and Agriculture. Much of my work focuses on the social and ecological consequences of human impacts on the environment especially within Southeast Asia. After having worked on a range of topics in conservation (wildlife trade, invertebrate ecology, habitat fragmentation), I now focus on the conservation and development challenges faced in the context of commercial and small-scale agricultural expansion in the rural tropics. I am deeply interested in the linkages and feedbacks among socio-political, economic and ecological systems, and apply a combination of socioeconomic techniques, geospatial analysis, and simulation modeling in my research to investigate socio-ecological systems.”
Here’s the link to more information on the Wilcove team and its work: http://scholar.princeton.edu/dwilcove/meet-team
Shoutout to Mary Hui ’17 for her piece about FRS 138: Science, Society & Dinner, our first course under the Princeton Studies Food umbrella. The course is taught by Professor Kelly Caylor, Lecturer/Chef Craig Shelton and a rotating cast of guest lecturers from disciplines and schools across campus.
From the piece:
They put their coats and bags down in a corner, and quickly donned black aprons. Embroidered in orange letters across the front of each were the words “Science, Society & Dinner.”
This is FRS 138, a freshman seminar that combines lab sessions, cooking lessons from a five-star chef, lectures, field trips, and “outrageously delicious meals that students prepare for each other” to explore the intersections between food systems, food choices, and human health. The class also considers a broader question: How will we sustainably feed nine billion people by the end of this century?
See it here, in the Princeton Alumni Weekly.