Class for beginner cooks

Nicholas Wu

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.

Co-founders profiled for work around food study on campus

Screen Shot 2016-04-19 at 10.44.15 PMEfforts of Gordon Douglas MD ’55 and Sheila Mahoney S’55 were spotlighted in a recent Giving profile from the Office of Development. From the piece:

As a retired physician and professor of medicine, Gordon Douglas ’55 has long known about the links between diet and catastrophic illnesses such as stroke and heart disease. His own bout with high cholesterol prompted him to stop eating meat, which solved the problem and made him think more deeply about food and health. And then he audited an ethics course with his wife, Sheila Mahoney, which graphically illuminated the treatment of animals in large industrial farms. “It turned my world around,” said Mahoney.

Global issues around food production—from CO2 emissions to loss of biodiversity—became a deep interest for Gordon and Sheila. They discovered that there were some Princeton researchers studying aspects of food who didn’t know about each other’s research.

The couple became a driving force behind the creation of Princeton Studies Food, a coalition of faculty, researchers, students, alumni, staff, and community members tackling the challenge of feeding the world’s people while preserving the Earth and its resources.

 

Read the profile here. For more information about the Office of Development, click here.

Talk: Junking tropical forests for junk food?

Screen Shot 2016-04-06 at 11.03.58 PM

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

 

Science, Society & Dinner course makes PAW

SSD poster copyShoutout 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.

PU Farmers’ Market opens Wednesday – in time for lunch!

Nina White, of Bobolink Dairy & Bakehouse, with a selection of artisan breads and cheeses from the Milford, NJ farm.

Nina White, of Bobolink Dairy & Bakehouse, with a selection of artisan breads and cheeses from the Milford, NJ farm.

Artisan breads, cheeses and meats from Bobolink Dairy & Bakehouse; honey and honey products from New Jersey bees and Tassot Apiaries; fruits, vegetables, cider and cider doughnuts from Terhune Orchards; fresh-ground nut butters from Nutty Novelties; cold-press juices from Arlee’s Raw Blends, gluten-free breads and sweet treats from Wild Flour Cafe and a wide selection of organic produce and ready-to-eat fare from Whole Earth Center are among the choices at the Princeton University Farmers Market, at the Firestone Library/ Chapel Plaza on five consecutive Wednesdays, April 13-May 11, right at lunchtime, from 11 a.m. to 3 p.m.

The market is cosponsored by the High Meadows Foundation Sustainability Fund, the Office of Sustainability, the Graduate Student Government Events Board, Undergraduate Student Government Projects Board,the Office of Community and Regional Affairs and Campus Dining.

For more information, visit the Princeton University Farmers Market Facebook page.

Reunions weekend panel May 27

Kelly Caylor

Kelly Caylor

Gordon Douglas

Gordon Douglas

Jason Aramburu

Jason Aramburu

Alex Lorestani

Alex Lorestani

Please join us for our Princeton Studies Food/Princeton Environmental Institute Reunions Weekend panel, Princeton Entrepreneurs: Designing the Future for Food, on Friday, May 27, from 10:30 to noon, in Frist Campus Center 302.

The panel will be moderated by Kelly Caylor, co-founder of Princeton Studies Food, associate professor, CEE and PEI and head of the Environmental Certificate Program. Caylor is an entrepreneur in his own right – he and colleague Adam Wolf developed the Pulsepod soil sensor for agriculture and created their Arable Labs company around it.

David Benzaquen

David Benzaquen

Shana Weber

Shana Weber

Gordon Douglas MD ‘55 and co-founder, Princeton Studies Food will introduce the panel and the panelists and briefly discuss the work of our group.

Panelists are Jason Aramburu ‘07, Founder and CEO, EDYN; Alex Lorestani *15, Founder and CEO, Gelzen; David Benzaquen, Founder and CEO, PlantBased Solutions; and Shana Weber, director of PU Office of Sustainability.

Aramburu spoke at the inaugural Princeton Studies Food conference in October 2014; Benzaquen was a panelist at our February 2016 Food Entrepreneurship symposium.

Food, ecology & Campus Dining up for discussion at Monday lunch seminar

DSC07903Curious about the food on your plate, the effects of the modern food system on our environment, and sustainability efforts under way by Campus Dining?

If so, please reserve your spot and join Lyndon Estes, an ecologist, Princeton Studies Food Council member, associate research scholar, WWS-STEP and CEE and also lecturer for PEI; along with Smitha Haneef, executive director of Campus Dining, for a Monday 3/28 lunch seminar on the subject hosted by the Office of Sustainability.

Where: Rocky Private Dining Room
When: Monday, March 28
Time: 12-1:20 pm (join as you are able)
RSVP to cjrivera@princeton.edu by Friday, March 25, at 4 pm.
Indicate whether you will need a meal swipe for the Rocky Dining Hall.
Read about Estes’s agriculture, biodiversity, and sustainability work here. Read a Q&A with Haneef here.