# data[].attributes.body
My name is Jessica Coppola and I’m a professor of nutrition and food science at Sacramento City College (SCC) in California.  I have been teaching nutrition, and more recently food science, since 2004 and have seen many students who want to make big changes in: food, eating, health trends, farming, packaging and more.  The problem is, they don’t know how to earn a living doing these things in ways other than becoming a clinical dietitian. The world needs people to begin thinking differently about food, eating and food production.  We need to be solving problems like:

·       How do we grow food on a warming planet with rapidly vanishing water?

·       How do we feed ourselves when supply chains break down?

·       How do we help ourselves and those we care about to be less reliant on toxic fast food?

Our SCC nutrition & food science program wants to, as Ghandi said, “be the change we wish to see in the world”.  We want to create a “food/beverage lab”, modelled after the wildly successful Makerspace movement! We want to provide students to play with food! We want to offer them, self directed, hands-on experiences to begin making changes in themselves, their families, their communities and eventually the world!  Our vision is to build a research and development kitchen and garden with everything a person would need to begin growing and cooking healthy food.  Some of our ideas include:

-A fully functional kitchen with:  Oven/microwave/countertop space and equipment for preparing and cooking

Basic Food Preparation and Preservation equipment (pickling, dehydrating, canning)

Basic Equipment needed to prepare: Beer, wine, kombucha, cider

Hydroponic Gardens that can grow food indoors

A small outdoor farm plot that we can grow and harvest vegetables from (I’m working with UC Davis on this one).

What curriculum would be associated with the Food & Beverage Lab?

Currently, we have the following curriculum that could utilize this Makerspace extensively:

NUTR 300 Nutrition

NUTR 335 Food Science

NUTR 336 Beer Brewing

CHEM 333 The Science of Coffee

MAKR 140, 151, 152 (“Students will gain knowledge of common fabrication techniques and skill using the associated tools, such as: …food and beverage making and processing, and more.”)

There are additional classes that could enhance their curriculum by utilizing the space:

NUTR 300, 310,330

Organic CHEM

# data[].attributes.headline
Chef Ann Foundation:  Scratch cooking in schools!

# data[].attributes.subject
Chef Ann Foundation:  Scratch cooking in schools!

# data[].attributes.attachment_link.readable_text
The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. Scratch-cooking enables schools to serve the healthiest, tastiest meals so that kids are well-nourished and ready to learn.

As a 501(c)(3) nonprofit, we work with both public and private schools in all 50 states. Founded in 2009 by Chef Ann Cooper, we recently celebrated 10 years of making a difference. Our programs provide school districts with grant funds, salad bars, assessments, professional development, and free tools and resources.

# data[].attributes.attachment_link.description
The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. Scratch-cooking enables schools to serve the healthiest, tastiest meals so that kids are well-nourished and ready to learn. As a 501(c)(3) nonprofit, we work with both public and private schools in all 50 states.

# data[].attributes.attachment_link.title
Sacramento City College_Makerspace Research and Mapping

# data[].attributes.headline
Sacramento City College (Davis Center) Nano Brewery!  

# data[].attributes.subject
Sacramento City College (Davis Center) Nano Brewery!  

# data[].attributes.headline
How to cultivate resilience to inflation, global warming, food supply chain challenges and more!

# data[].attributes.subject
How to cultivate resilience to inflation, global warming, food supply chain challenges and more!

# data[].attributes.body
Multidisciplinary teaching kitchen!

# data[].attributes.attachment_link.readable_text
The Culinaria Research Centre, the hub for food studies at the University of Toronto, is a multidisciplinary centre that blends research excellence with community engagement and student (graduate and undergraduate) research experience.

Our projects provide new insights into some of the major questions of the field of food studies: The place of food in cultural identity and expression; the relationship between food, diaspora, and inter-ethnic/inter-cultural contact in Canada and beyond; commodity production and labours, from slavery to the age of empire to the present-day; the links between food systems, health, gender, and family.

Food is a source of identity - we define ourselves in what we eat. This is particularly true in the diverse foodscape of Toronto and its Scarborough neighbourhoods. In conjunction with the larger project of City Food, our collaboration begins a long-term and longitudinal study of the foodways of our neighbourhoods, combining GIS mapping, archival development, digital presentation, and culinary ethnography.

WHAT WE DO

We host seminar series, conferences, postdocs, visiting scholars, and speakers. We encourage engagement between the University of Toronto and the community as well as collaboration between scholars. We support research projects and classroom innovation.

MISSION

'Culinaria', as the name of our centre and our intellectual intervention, represents new directions in the field of food studies. The core academic mission of the centre is to unite scholars with related interests and encourage dialogue and partnership with a range of stakeholders. In so doing, we will provide new opportunities for graduate and undergraduate students while advancing leading-edge research.

CONTACT US

The Culinaria Research Centre is located in the Science Wing building of the University of Toronto, Scarborough Campus: Office: Room SW 312 Teaching Kitchen Lab: Room SW 313

University of Toronto Scarborough
1265 Military Trail
Toronto, Ontario
M1C 1A4
Canada

For general inquiries, please contact: culinaria.utsc@utoronto.ca or call us at 416-208-8175. Please note that emailing is preferred at present.

Follow us @culinariautsc on Instagram and Facebook.

# data[].attributes.attachment_link.description
WHO WE ARE The Culinaria Research Centre, the hub for food studies at the University of Toronto, is a multidisciplinary centre that blends research excellence with community engagement and student (graduate and undergraduate) research experience.

# data[].attributes.body
“Teaching Kitchens”, “Culinary Medicine”, “Food as Medicine”, "sustainability in food" and “Whole person health”

# data[].attributes.headline
Networking with USDA Regional Office in Davis 

# data[].attributes.subject
Networking with USDA Regional Office in Davis 

# data[].attributes.attachment_link.description
Davis California Regional Office serving Arizona, California, Hawaii, Nevada, and Utah

# data[].attributes.headline
UC Davis Beer Brewing: Increasing Diversity

# data[].attributes.subject
UC Davis Beer Brewing: Increasing Diversity

# data[].attributes.attachment_link.title
UC Davis Master Brewers Certificate Program | Majoring in Beer

# data[].attributes.attachment_link.description
UC Davis Master Brewers Certificate Program. Advance your brewing skills with one of the most respected providers of brewing education.

# data[].attributes.body
Food is the first step to change.

There is a direct line between food production, climate, socioeconomic opportunities, and equity. How we make our food is one of the clearest ways to change the world around us.

Quote from “Perfect Day” company

# data[].attributes.headline
Linking to existing curriculum:  We learn best by doing!

# data[].attributes.subject
Linking to existing curriculum:  We learn best by doing!

# data[].attributes.body
If we had a food/beverage makerspace many classes may participate:  chemistry of food, mathematics of food, biology of food, physics of food, psychology, sociology and more!

# data[].attributes.headline
Different ways teaching kitchens are designed 

# data[].attributes.subject
Different ways teaching kitchens are designed 

# data[].attributes.body
I don't know that the makerspace would fit exactly into any of the categories discussed in this article, but the information on how these spaces fit into different educational institutions is interesting.

# data[].attributes.attachment_link.readable_text
The kitchen is a hot spot on university campuses across the nation - as well as in corporations, retirement centers, hospitals, food halls and other public spaces. And we're not talking the familiar behind-the-scenes, back-of-the-house commercial kitchen where chefs and cooks do their thing. Rather, these emerging hot spots are kitchens designed and built as teaching facilities, where education, engagement and community building around food are primary objectives.

The concept itself isn't new: Many campuses and other institutions have long featured some version of a demo or exhibition kitchen or station, often utilized for training, guest chef appearances and other food-focused special events. What's newer is their growing popularity and the increased focus on interactive, hands-on programming that supports goals such as healthy eating, teaching cooking fundamentals, team building and cultural bridge building through food.

Northeastern University in Boston, for instance, has touted a state-of-the-art "Xhibition Kitchen" since 2004. Created in conjunction with the renovation of the Stetson West residential dining hall, the space features overhead cameras that project onto high-definition screens. The basic setup includes induction cooktops, granite-topped counters and round tables for classroom-style seating. Since its opening, Northeastern has hosted nearly 500 chef demonstrations, cooking classes and interactive display cooking events with local and national celebrity chefs and cookbook authors. A member of both the Menus of Change University Research Collaborative (MCURC) and Teaching Kitchen Collaborative (TKC), the school also hosts student groups throughout the year, with events ranging from healthy eating tutorials to an overview of campus dining operations.

Taking its mission to engage and educate students around food to a higher level, Stanford University's
Residential & Dining Enterprises partnered with the Jamie Oliver Food Foundation in 2015 to create The Teaching Kitchen @ Stanford. It offers a popular nine-week course based on a customized version of Oliver's Cook Smart Program curriculum, which focuses on basic culinary skills and nutrition education. Stanford also hosts faculty and staff cooking classes in this space and collaborates with academic departments, from chemistry to humanities, to provide a laboratory setting for courses with food-related themes.

Stanford, too, is part of both the MCURC and TKC, the latter being a network of thought-leading organizations with existing and/or planned teaching kitchens. Launched in 2016, the TKC is jointly led by The Culinary Institute of America (CIA) and the Department of Nutrition at Harvard T.H. Chan School of Public Health. Its premise: Teaching people about food, nutrition and cooking in a small-group, hands-on setting can be a powerful catalyst for enhanced personal and public health. The collaborative offers a variety of resources and guidance to organizations looking to add teaching kitchen initiatives (information at www.tkcollaborative.org).

Small Spaces, Big Impact

The goals aspired to and value created via teaching kitchens may be big, but the spaces themselves need not be. The Teaching Kitchen Collaborative outlines four basic options, depending on program goals, desired curriculum, available space and budget:

1. Mobile Cart: A portable and self-contained unit with a simple cooking element and access to power suitable for simple demonstrations.

2. Modular/Pop-Up Kitchen: A temporary teaching kitchen set up within an existing commercial kitchen or other available room with sufficient space for workstations and access to power, ventilation, water and storage.

3. Pod or Container Kitchen: A self-contained, mobile kitchen (i.e., built from a shipping container) that can be transported via trailer or truck and that typically contains a generator as well as water and waste tanks. Such kitchens offer versatility and the ability to service multiple campuses/locations but require suitable outdoor spaces in which to operate.

4. Built-In Kitchen: A dedicated, permanent kitchen space designed and equipped for full-service operation, ongoing teaching of larger groups and the hosting of educational cooking and team-building events on a recurring basis.

An increasing number of noncommercial foodservice organizations now make the investment in built-in kitchens, says Lenny Condenzio, chief operating officer and executive principal at Ricca Design Studios. "You don't need a lot of square footage to do a very effective and inviting teaching kitchen," he says. "Six hundred to 800 square feet is plenty. It can be a separate room or a portion of a room that can be closed off as needed, often adjacent to a dining hall or servery, which creates efficiencies for storage, etcetera. We've even designed a teaching kitchen element directly into a serving line."

That project, at Kansas State University's Kramer Dining Center, features a fully equipped teaching platform dubbed The Plate. It hosts classes and culinary workshops taught by dining services' staff and guest chefs and provides food and wellness programming for residence hall students.

"They didn't want to dedicate a whole room for it, so it's integrated into one end of the servery. It has enough space to pull tables up in front when desired," Condenzio notes. "When there's a class or a demo doing on, a video camera positioned above the line projects the activity onto big screens overhead. Otherwise, the screens are just used for other communication or merchandising purposes. However you're configuring it, you don't want to design a space that will only be used a couple of times a week," Condenzio cautions. "Flexibility and adaptability are important."

Another recent Ricca project, at the University of Vermont, incorporates a teaching kitchen in the newly renovated Central Campus Residence and Dining Hall. Dubbed Discovery Kitchen, the space provides experiential culinary education focused in three key areas - health, culture and sustainability - and familiarizes students with where their food comes from and how to prepare it. A separate room off the dining hall, it can function as part of the regular servery station during meal periods, or staff can close it off via sliding barn-style doors during teaching kitchen events.

It, too, is small - less than 800 square feet - with rows of prep tables and stools, induction burners with drop-down power connections and space for approximately 20 students.

That capacity jibes with recommendations from Rebecca Oetjen, facilities project manager at the CIA in Hyde Park, N.Y., which has 42 teaching kitchens across its campus. They range from multipurpose kitchens where classes such as Culinary Fundamentals take place, to bakeshops, restaurant and production kitchens that serve students and the public alike and double as learning labs.

"Our classes have a maximum of 20 students, each with their own workstation," Oetjen says. "The average teaching kitchen for a class like Culinary Fundamentals will be 600 square feet and allows for individual workspaces roughly 24 by 36 inches, with cutting boards and room for their mise en place. We also have banks of ranges with two students working together to share burners."

While many of the CIA's kitchens include specialty sections for instruction in things like meat fabrication and pastry arts, Kari Kinder, manager of equipment and materials, says there's an increasing focus on versatility.

"That speaks to design, but even more importantly to equipment," Kinder says. "As we renovate and move forward, all kitchens must now include three key pieces to give us maximum efficiency and versatility: blast chillers, combi ovens and a pressurized skillet or kettle. In addition to these core items, we typically have open-burner ranges, a plancha and pizza oven. With that mix, we can teach the vast majority of the required curriculum."

On the design side, Kinder adds that the culinary school's mantra of mise en place - "everything in its place" - is critical. Students and instructors need sufficient and convenient access to ingredients and tools at workstations. "And they shouldn't have to waste class time figuring out where things like garbage, foils, wraps and gloves are, or getting to those supplies," Kinder says. "Everything needs to be well organized, easy to get to, and the instructor needs to have a clear line of sight to every station."

Design for Flexibility, Adaptability

Whether designed to teach advanced culinary techniques to future chefs or cooking basics to college seniors, adaptability represents an important attribute every teaching kitchen should have. To that end, Condenzio and Oetjen advise thinking carefully up front about how the space might be used and what types of programming could be offered.

Will it be primarily used for demos? Will programming include hands-on prep and cooking by students, necessitating individual or shared cooking stations? Will classes/presentations be televised or recorded? Can the kitchen tap common storage areas, particularly refrigeration, or will its location and programming require dedicated storage and cooler space?

"It's a lot easier and less costly to design for these things from the beginning than to go back in later and retrofit to accommodate additional types of programming," Condenzio cautions.

That's a lesson that staff at the University of Missouri learned. Its 660-square-foot Culinary Development Kitchen (CDK) was built as part of a 2014 dining hall renovation. Executive Chef Eric Cartwright notes that programming offered through the CDK has been hugely popular and that the variety of ways staff use it has grown.

"Initially, we didn't have a clear idea for programming," Cartwright says. "We knew we wanted to use it for testing recipes, training employees and demo-style teaching events. It serves all those purposes, but it has also evolved to include our Culinary Discovery Series dinners, which serve up to 32 attendees, and our new Culinary Nutrition Series cooking classes, which include hands-on cooking and are limited to 12 participants."

Designed to look like a commercial kitchen with a residential aesthetic, the CDK's equipment battery includes a charbroiler, refrigeration, two induction burners, a gas range and two convection ovens in a custom island suite. On top of the roughly $100,000 cost of the kitchen itself, Mizzou invested roughly $40,000 in AV equipment, including remote-controlled cameras that project all of the action onto multiple TV screens.

While it performs beautifully and meets most programming needs, Cartwright says he sometimes wishes the kitchen was designed to enable more people to gather around the stove. And now, as students perform more hands-on prep work, he is looking into purchasing tables that adjust from dining height to counter height.

Consider the Audience

As with commercial kitchens, teaching kitchens must have sufficient ventilation, power and water to support both instructor/chef needs and the needs of students for cooking activities. Beyond that, their design should be relevant to the audience.

The CIA requires commercial-style kitchens and equipment for its culinary student base. Other teaching kitchens, such as those serving a general, non-culinary population, are best designed with residential-style equipment, according to Condenzio. "That's been a key learning," he says. "The equipment use in class should approximate in scale what attendees may be using at home to apply what they've learned."

Considering the audience also extends to thinking beyond those physically attending teaching kitchen events. That's where designing for audiovisual capabilities comes in, and it's an important consideration in the age of social media and YouTube. Integrating cameras, video screens and recording equipment is critical in this regard, but so is a strategic approach to lighting, acoustics and materials selection. Popular commercial kitchen choices such as stainless steel and subway tile, for instance, are too shiny and reflective to work well during filming.

Ricca's design for a new teaching kitchen at Ohio University's Jefferson Marketplace illustrates an approach that checks both the residential and media boxes.

"It's designed to be camera ready," Condenzio says. "The hood is up and out of the way, and the cabinets and refrigerator are finished in wood veneer to avoid issues with reflection. The tiles on the back wall are dull for that reason too. The equipment is all residential, and the ceiling is exposed with pipes for hanging video camera connections and lights. It's within a large marketplace operation, adjacent to a New York-style deli station, and is visible to people outside through window walls. But when you're in the room, it's pretty much soundproof."

Yet another audience-driven consideration when selecting teaching kitchen equipment: the microwave. "We're so often focused on the traditional front range, oven and refrigerator, but college students, in particular, are comfortable with a microwave, and there's a lot you can do with it. At Ohio University, that's something we went back and decided to include for that reason. It's kid friendly and appropriate for the audience."

# data[].attributes.attachment_link.description
The kitchen is a hot spot on university campuses across the nation - as well as in corporations, retirement centers, hospitals, food halls and other public spaces. And we're not talking the familiar behind-the-scenes, back-of-the-house commercial kitchen where chefs and cooks do their thing.

# data[].attributes.body
Our students could help solve problems with our food systems!

# data[].attributes.body
How about linking with the (K-12) schools + gardens movement? Or even with the UCD student farm? (I noticed they’re soliciting a new academic coordinator to run it)

There are lots of community development grad students who are usually interested in these kinds of garden-community-food projects, and maybe you could find some good opportunities for grad school/CC student mentoring—connections that could increase students’ transferring to some of those awesome UCD programs.

BTW, with my public health hat on, I also think this is a great opportunity to teach about food safety. Lots of opportunity also for outreach courses in the school of ed to collaborate.

The opportunities are endless! Good going!!!

# data[].attributes.body
Learn to build hives
Learn to be a beekeeper
Good for saving the bees
Equitable - easy for backyard beekeeping to make money.

# data[].attributes.attachment_link.description
Featured Partner: Click to request a demo of TouchBistro's POS and Restaurant Management System

# data[].attributes.headline
How Food Can Be a Cultural Bridge to Enhance Student’s STEM Identity and Learning Outcomes

# data[].attributes.subject
How Food Can Be a Cultural Bridge to Enhance Student’s STEM Identity and Learning Outcomes

# data[].attributes.body
https://www.aaas-iuse.org/how-food-can-be-a-cultural-bridge-to-enhance-students-stem-identity-and-learning-outcomes/

# data[].attributes.attachment_link.readable_text
Caption: Students show off their work in Dr. Hengchun Ye's math and coding workshop series. (Photo Credit: NASA DIRECT-STEM at Cal State LA)
"Good morning students, now it's time for us to nominate and vote for a culturally diverse food for lunch during our next workshop." This was the routine at the beginning of our full-day workshop while our pre-trainee students were eating their breakfast in a large classroom at Cal State LA.

The Impact of Food on STEM Learning in a Case Study of DIRECT-STEM's Extra-Curricular Activity

Knowing that some of our students may be food-insecure at home, the first thing I do when starting our workshop is to ensure they are well-fed. Students participate in a bi-weekly Saturday math and coding workshop series for an academic year which is a part of a myriad of NASA Data Intensive Research and Education Center for STEM (DIRECT-STEM) activities at Cal State LA. This workshop aims to provide our undergraduate (all levels) students of color and those from underserved communities with an opportunity to develop and enhance the quantitative reasoning and computational skills that are critical for STEM research and beneficial to STEM degree completion. In addition, the program aims to enhance our students' sense of belonging and STEM identity by building a supportive learning community.

To achieve this additional aim at the beginning, I set off to find some interesting, nutritious food that would fit our budget. Cal State LA is located on the east side of Los Angeles. There are hundreds of family-owned affordable culturally diverse restaurants within two miles of our campus, so I decided to order food from these places as part of a cultural experience for our students ("food around the world") to encourage an appreciation for the diversity of cultural heritage in our community. What I did not anticipate was that the festivity of the food would create magic to make this workshop so popular it necessitated increasing our capacity from 25 for year one to 92 in year five (and we had to turn away another 30 applicants due to the classroom capacity limit). The percentage of students of color or from underrepresented groups steadily increased from 68% to 92% during the same period. Was it the food having such a big impact, I wondered?

Workshop survey comments in which students responded to open-ended question of "what did you like best about today's workshop?" repeatedly mentioned the food. A few examples:

"The food and learning about sequence and series."

"Nice people, amazing food, good concepts to learn."

"Python (a coding language) and food."

"I love meeting all the people in the STEM field and I love the food..."

Students also often mentioned to us in casual conversation that they were looking forward to our Saturday workshops because they enjoyed the food, friendship, and learning data analysis and Python coding. The survey results and comments made me increasingly aware that the food was creating a cultural bridge, bringing out students' festive spirit that reminds them of family gatherings and makes them happy. Any person walking by (during lunch time) could see that students were heavily engaged in the discussion about food from their culture and made comparisons with foods from other cultures they were sampling.

This is the moment I realized perhaps food is not peripheral to creating inclusive learning environments, but can be central to its formation.

In addition, we have had very impressive outcomes from our student participants. Alumni surveys indicated that 73% of the students who finished our one-year workshop series subsequently participated in undergraduate research in their faculty labs, internships, or Research Experiences for Undergraduates (REU) programs across the country. Student responses from our survey on the first day of our workshop, showed that 56% were "somewhat confident" or "very confident" they would finish their STEM degree. The same survey question at the end of this 1-year workshop showed that 96% were "somewhat confident" or "very confident"about finishing their STEM degree, a significant increase.

Bring Food to Higher Education STEM Curriculum

Beyond providing food for students, which may be meeting fundamental needs and creating opportunity for conversation and sharing with others, food can also be a teaching material, which can be adopted to many science courses as we know that "without science, food as we know it would not exist." ¹ Many innovative STEM curriculums have used kitchen cooking and school gardens as hands-on learning tools 1,2 including the Food, Math, and Science Teaching Enhancement Resources (FoodMaster) initiative ³. There are many existing examples of how to use food preparation, ingredients, preservation techniques, safety, nutrition, etc. as a subject in teaching STEM courses in K-12 schools. For example, the FoodMASTER Initiative was created in 2005 as a National Institute of Health Science Education Partnership Award Project. Food can be used to teach basic research methods in microbiology, chemistry, biology, nutrition, health sciences and mathematics ³ which can be adopted for higher education courses ( see Table 1). I used to teach a course called Physical Environment and Food Customs for many years when I was a faculty member. In this class, students examined the importance of a natural geographical environment to the creation of a particular cuisine in a particular geographical region. They were required to bring a dish that was related to their research to share during their final research presentation. Many students chose a family recipe that had been passed down from generation to generation for their research projects to understand the link between their food and culture. They were very engaged in the classroom discussions and there were rarely any absences during the semester. They gained a deep understanding of the natural world, of diverse climate regimes and their vulnerability to anthropogenic change. The quality of their papers were much better than in any other courses I have taught. This demonstrates that food could be a effective tool to teach STEM for better learning outcomes amongst our diverse students.

Use Food as a Cultural Asset to Create an Inclusive Learning Pathway

Culturally responsive teaching (CRT) makes an effort to legitimize all cultures ⁵⁻⁷ as asset-based pedagogies. ⁸ It gives students the space to take ownership of their cultural heritage and encourages them to value and maintain this heritage with pride. ⁹ Culturally relevant teaching takes many forms. Adopting academic materials that reference students' home lives and culture helps them relate to the curriculum. Naturally, using food as a cultural asset seems to be a very effective form of CRT, because food and culture are inseparable. The foods people eat tell a story about who they are and from where they come. To learn a culture, food is instinctual and essential. ¹⁰ People have recognized the power of food to bridge cultural divides and strengthen students' learning experiences. For example, a teacher at Crawford High School in San Diego used multicultural dishes to study science to bridge cultural divides. ¹¹

Research shows that human connections and support are strong predictors of student integration and persistence in STEM fields, 12,13 which is very important for students to develop a STEM identity, which increases motivation, persistence, and academic performance. ¹⁴ Connecting learning materials to multicultural food may help diverse students feel they have relevant knowledge to contribute to the learning community, and thus more engaged, and interested in learning STEM subjects. My observation was that sharing and/or talking about food leads to happy storytelling about families and cultural heritage, which encourages bonding and cultivates a sense of belonging and STEM identity, which translates to enhanced STEM learning outcomes ( Figure 1).

Food is practical and relatively simple to incorporate, yet it can potentially have a significant impact on our students' academic success.

Acknowledgements

The author would like to thank NASA MIRO for funding DIRECT-STEM which has impacted over 400 unique students of color and/or from underrepresented groups. The author also expresses her gratitude to Dr. Mica Estrada for her guidance and ideas and Jennifer Carinci's comments that greatly improved this article.

# data[].attributes.attachment_link.title
How Food Can Be a Cultural Bridge to Enhance Student's STEM Identity and Learning Outcomes - AAAS | IUSE

# data[].attributes.attachment_link.description
Caption: Students show off their work in Dr. Hengchun Ye's math and coding workshop series. (Photo Credit: NASA DIRECT-STEM at Cal State LA) "Good morning students, now it's time for us to nominate and vote for a culturally diverse food for lunch during our next workshop."

# data[].attributes.body
https://asi.ucdavis.edu/programs/sf

Create a student farm partnership between UCD-SCC students. Co-learning & co-collaboration on a UC campus. Rent a farm/garden plot for SCC.

# data[].attributes.attachment_link.readable_text
The UC Davis Student Farm's mission is to hold a space where students can learn, practice, and model an ecologically, socially, and economically sustainable agriculture and food system. The Student Farm welcomes all students to build this more equitable and just farm and food system by cultivating student initiatives, leadership, experiential learning, and inclusive communities. Learn more about our farm here.

# data[].attributes.attachment_link.description
The UC Davis Student Farm's mission is to hold a space where students can learn, practice, and model an ecologically, socially, and economically sustainable agriculture and food system. The Student Farm welcomes all students to build this more equitable and just farm and food system by cultivating student initiatives, leadership, experiential learning, and inclusive communities.

# data[].attributes.body
The Global Studies Program can connect to the MakerSpace kitchen through global cultural foods, ethnical food production systems, and sustainability & environment. Also, food can be conducive to building community and sharing/exchange.

# data[].attributes.body
Holistic, Nutrition, Wellness & Mental Health.

Food for healing. Food as medicine. Food for self-care.

# data[].attributes.headline
Help our students to get excited about finding solutions for food challenges in a changing climate!

# data[].attributes.subject
Help our students to get excited about finding solutions for food challenges in a changing climate!

# data[].attributes.body
food, eating, health trends, farming, packaging
-How do we grow food on a warming planet with rapidly vanishing water?

-How do we feed ourselves when supply chains break down?

-How do we help ourselves and those we care about to be less reliant on toxic fast food?

# data[].attributes.headline
Help our students to be healthier & happier!

# data[].attributes.subject
Help our students to be healthier & happier!

# data[].attributes.body
We have a responsibility to teach students healthy cooking and eating in a hands-on meaningful way!

# data[].attributes.body
This is a new initiative in Sacramento, similar to La Cocina SF, where people can attend a food business training academy and then have the chance to be selected to try their business in an incubator commercial kitchen. This might be a good relationship to cultivate and create a direct line for our interested students.

# data[].attributes.attachment_link.description
Alchemist Kitchen is a business training program and incubator serving aspiring food entrepreneurs from low-income populations in Sacramento. Alchemist Kitchen consists of two phases that build business acumen.

# data[].attributes.body
Instapot
Single Pot Cooking

# data[].attributes.body
https://cpe.ucdavis.edu/areas-study/sensory-and-food-science

# data[].attributes.attachment_link.readable_text
Why Study Applied Sensory and Consumer Science

Sensory science is a broad and complex field, with many strategic business applications. The methods taught and utilized in our field can be applied to nearly all types of products and services.

# data[].attributes.attachment_link.title
UC Davis Continuing and Professional Education

# data[].attributes.attachment_link.description
Our Sensory and Food Science Programs serve the continuing education needs of food industry professionals around the world. Offered in conjunction with the UC Davis Department of Food Science and Technology-one of the nation's premier educational departments in this field-these programs focus on teaching the latest practical applications and providing information on cutting-edge research in the food-science field.

# data[].attributes.headline
Foreign language classes can incorporate a lesson that includes how to prepare regional cuisine from that language.

# data[].attributes.subject
Foreign language classes can incorporate a lesson that includes how to prepare regional cuisine from that language.

# data[].attributes.body
https://www.lingualbox.com/blog/why-cooking-can-help-improve-your-language-skills

# data[].attributes.attachment_link.readable_text
Cooking and Learning a Language

You must be wondering what is in cooking that can help in learning a language. If you are a food lover or an aspiring chef who is studying a language at the same time, then this article is for you. Marrying the activity of preparing food and learning a language may prove to be beneficial to you.

Cooking demonstrations, diet preparations, and baking secrets are getting popular on the internet. With the advent of Youtube, webinars and InstagramTV, access to informative videos has become more convenient and quick.

You can browse through hundreds of useful clips and can even save them for future reference. You can even subscribe to more than one channel and share your insights in the comment section.

These are just some of the benefits that consumers of learning can take advantage of. Because of the accessibility that the internet provides, all the more learners can leverage on cooking as a means to become better in speaking, listening, reading, and writing.

Here are the reasons why cooking can help improve your language skills.

1. Cooking is a task that is rich in vocabulary words.

From ingredients to equipment, to processes, to trends, cooking is opulent with terminology. Being able to touch different spices and tools could help one remember the terms easily. Being able to experience food preparation such as sifting, steaming, or double boiling could enhance the appreciation of the processes involved.

Cooking can help you match the objects you use in the kitchen with its name or label. For example, you remove the carrot skin with a peeler. You rub the chicken with lemon. Associating these tangible objects and their names can be effortlessly achieved when you are around the kitchen all the time.

Getting exposed to these terms may lead you from one discovery to another. For instance, when you are required to double boil a chocolate bar, it leads to an understanding as to why the bar has to be on top of another metal bowl. If the bar is placed in the first layer of a bowl, it may get burnt because of the direct heat. This discovery leads you to getting more exposed to other terms such as consistency, low fire, stirring, and many others.

As a language learner, you won't run out of new concepts and vocabulary to use if you are cooking. Let's have an exercise. Watch the video below and take down the words you come across for the first time.

2. Eating is a big part of human survival.

Whether you are in your locality, traveling abroad, in your own home, or somebody's place, you will be eating. It is fundamental to your existence as a human being. Because of this, you may be compelled to secure your food, one way or another. A good way to do that is to learn cooking.

There may be times when you need to order at a restaurant or a hotel outside your country. At one point, to survive, you will be compelled to familiarize yourself with food choices around you. Learning to cook could prepare you for what you may encounter in speaking situations in the real world.

If you are knowledgeable in cooking, when looking at a menu, you could easily identify how a certain meal would taste like or look like. Steamed vegetables may taste bland as opposed to sauteed vegetables which are tasty.

You could intelligently make decisions when you are acquainted with components of dishes. For example, having beef steak for dinner might not be a good idea as it is difficult for the body to break it down for digestion. Knowing this, you may opt for something light like salad or soup.

Having more confidence in communicating with others and expressing yourself in dining events could be achieved with knowledge of food.

3. Food is a great human connector.

There is something about food that can instantly connect people regardless of race, lifestyle, or status in life. In networking events where food is present, the refreshments served could be potential conversation starters.

Food represents heritage, art, culture, history, and values. Interesting discussions, recommendations, invitations, and curiosity could take place even over a simple delight in food.

A language is a tool in relating to others and so is preparing food. When you have the experience and skills in cooking, you can confidently strike a question or share an insight. When you get this opportunity to talk to others about what you know, you will be more fluent and more responsive.

Food is a great human connector so use it to boost your relationship with other people and to develop your communication ability.

Let's do this task. Click on the link below and watch how the people bond over

food.

Not Interested in Cooking

These are the three major reasons cooking can improve your language skills. This could be the start of getting busy in your kitchen tomorrow.

If you are not into food or cooking, you may want to reflect on your hobbies. You may be able to identify a potentially useful leisure pursuit and turn it into a source of language learning.

Learning a language does not have to be boring. You can incorporate an entirely different, but an interesting task to it.

Author

# data[].attributes.attachment_link.title
Why Cooking Can Help Improve Your Language Skills - LingualBox Blog

# data[].attributes.attachment_link.description
Cooking and Learning a Language You must be wondering what is in cooking that can help in learning a language. If you are a food lover or an aspiring chef who is studying a language at the same time, then this article is for you.

# data[].attributes.headline
Networking with Dunloe Brewery in Davis (owner/brewer went to SCC Davis Center)!

# data[].attributes.subject
Networking with Dunloe Brewery in Davis (owner/brewer went to SCC Davis Center)!

# data[].attributes.body
Provide lower division prerequisite courses that transfer to UCD for majors in the following colleges:

College of Agricultural and Environmental Sciences

College of Biological Sciences

# data[].attributes.body
A community kitchen in SF offering hands-on cooking classes and grocery donations to low-income adults, families, and kids. As well as paid classes for the public.

# data[].attributes.attachment_link.description
18 Reasons grew out of the Bi-Rite Family of Businesses’ desire to create a space where community members could deepen their relationships with food and with each other. In a small space on Guerrero Street, our first tasting classes and community dinners sought to connect neighbors with the farmers…

# data[].attributes.body
Making bread with or without yeast and work with different grains!

# data[].attributes.body
Learn that cooking healthy does not have to be costly!

# data[].attributes.headline
Tempeh, natto, Japanese rice bran pickling bed

# data[].attributes.subject
Tempeh, natto, Japanese rice bran pickling bed

# data[].attributes.headline
Feast World Kitchen of Spokane Washington

# data[].attributes.subject
Feast World Kitchen of Spokane Washington

# data[].attributes.attachment_link.readable_text
the mission

Feast Collective celebrates and empowers immigrants and former refugees and reduces community tensions through education, storytelling, and meaningful cultural exchanges.

the Vision

Feast Collective will be satisfied only when all former refugees and immigrants living among us have experienced welcome and inclusion from the greater Spokane community, and have had the opportunity to achieve their fullest potential as a diverse group of entrepreneurs.

Feast World Kitchen(3rd & Cedar downtown) is our first programmatic step: a restaurant and catering company that incubates small, immigrant-owned food businesses, teaches career skills, builds positive connections between community members, and shares culture with Spokane through food.

The Back Story: A Community Effort... to Build Community

In the past few years, Dan Todd and Ross Carper walked parallel paths. Dan launched Inland Curry, a weekly pop-up carryout spot at 9th & Walnut (out of the Woman's Club). A couple blocks away at 10th & Maple, Ross rolled out The Compass Breakfast Wagon. Both lived just a few blocks from the places they serve food to neighbors. And both have been greatly blessed by friendships with former refugees in Spokane -- Dan through hosting a successful monthly refugee-chef dinner series, and Ross through his work at First Presbyterian Church (FPC), helping organize World Relief "Good Neighbor Teams" and befriending international kids and families on the lower south hill. FPC has a long history of befriending immigrant neighbors, including The Barton School, a free ELL program that has been going for over 50 years.

When the former Arctic Circle / Sushi Yama building came available and FPC purchased it in 2019 as an investment (both financially and as a way to impact the good of the neighborhood), Dan and Ross saw an opportunity. They began exploring (with several other neighbors) the idea of taking a big leap: forming a new nonprofit that combines their love of food and cross-cultural friendship. Former asylum seeker Maisa Abudayha joined the conversation and began taking on new leadership opportunities. In summer 2019, she used Ross's food trailer to serve her awesome Jordanian food as a pilot project, cooked as a substitute at Inland Curry, and served in leadership with Feast's newly forming group of international chefs. A board was formed that includes friends with tons of wisdom. Papers were filed.

And so, after months of conversation, dreaming, planning, and action -- and FPC's generous offer to rent the building at a discounted rate -- Feast World Kitchen was born into the world.

# data[].attributes.attachment_link.description
Feast Collective celebrates and empowers immigrants and former refugees and reduces community tensions through education, storytelling, and meaningful cultural exchanges. Feast Collective will be satisfied only when all former refugees and immigrants living among us have experienced welcome and inclusion from the greater Spokane community, and have had the opportunity to achieve their fullest potential as a diverse group of entrepreneurs.

# data[].attributes.attachment_link.readable_text
Sorry, you don't meet eligibility requirements

To create an Idea List, you must be eligible according to the Community Guidelines .

If you are a verified customer (have a blue checkmark) and received this error, please contact Customer Service

Oops! We couldn't create your list An error has occurred. Please try again later.

Idea List Description (optional)

# data[].attributes.attachment_link.description
Sorry, you don't meet eligibility requirements To create an Idea List, you must be eligible according to the Community Guidelines . If you are a verified customer (have a blue checkmark) and received this error, please contact Customer Service Oops! We couldn't create your list An error has occurred.

# data[].attributes.body
Learning how to pickle or can different foods.  Does not have to stay with pickling - basically learning food preservation methods.

# data[].attributes.attachment_link.readable_text
Welcome to UC Davis
Design and Construction Management

About us

Our team is proud to work at the largest physical campus in the University of California system delivering new, high-quality buildings at the forefront of green-building design, transforming existing facilities using state-of-the-art systems and implementing innovative, sustainable infrastructure improvements. In addition, we also advise our Chancellor and Provost with the planning, oversight and allocation of funding for capital improvement projects while working with deans and vice chancellors to assign building space for education and administrative purposes.

Learn more about all the exciting projects currently underway or coming to our campus. Campus community members can also use this website to engage our talented team of experts by initiating their own project, while designers and contractors can discover more about potential bidding opportunities.

Stay Up to Date

# data[].attributes.attachment_link.description
About us Our team is proud to work at the largest physical campus in the University of California system delivering new, high-quality buildings at the forefront of green-building design, transforming existing facilities using state-of-the-art systems and implementing innovative, sustainable infrastructure improvements.

# data[].attributes.headline
Alice Waters Institute for Edible Education- UCD school of education

# data[].attributes.subject
Alice Waters Institute for Edible Education- UCD school of education

# data[].attributes.body
Aggie Square’s “food and health”-themed building will face a new outdoor market pavillion. ...will facilitate work on environmental learning, climate change mitigation, and agriculture-based community and citizen science.

# data[].attributes.attachment_link.readable_text
Integrating research and practice

The Alice Waters Institute for Edible Education

Alice Waters Announces Aggie Square Collaboration with UC Davis School of Education

On Thursday, January 16th, UC Davis Chancellor Gary S. May announced an exciting new partnership with Alice Waters — founder of Berkeley’s Chez Panisse and The Edible Schoolyard Project. A farm-to-table leader, Waters has been vice president of Slow Food International for nearly two decades. Her new food institute, the Alice Waters Institute for Edible Education, will open at UC Davis’ Aggie Square in Sacramento, bringing together experts from across disciplines such as education, health care, agriculture, policy and business to innovate solutions for healthy, sustainable and equitable food systems.

In cooperation with the UC Davis School of Education, the Alice Waters Institute will benefit local K-12 students and foster curricular development to support food-based learning and environmental stewardship across disciplines. Gardens and kitchens will serve as interactive classrooms for food literacy, providing opportunities for educators, faculty, and students. Through interdisciplinary research of organic agriculture, carbon-reducing climate solutions, public health scholarship, and environmental education, the Alice Waters Institute is intended to lead a creative vision for the health of our communities and our planet. Sacramento Mayor, Darrell Steinberg said, “Alice Waters is an ideal partner for UC Davis and the city of Sacramento as we work to diversify and expand our economy…. She is not only passionate about food, she is passionate about improving the lives of all children by teaching them about nutrition and how to grow healthy things to eat.”

Aggie Square’s “food and health”-themed building will face a new outdoor market pavillion. Construction is slated to begin in mid-2021, but discussions about programming and collaboration are well underway. We are excited about the many intersections between the mission of the Alice Waters Institute and our Center’s work on environmental learning, climate change mitigation, and agriculture-based community and citizen science.

Log in

Commands

# data[].attributes.attachment_link.title
The Alice Waters Institute for Edible Education - UC Davis School of Education

# data[].attributes.attachment_link.description
Alice Waters Announces Aggie Square Collaboration with UC Davis School of Education

# data[].attributes.body
And of course solar cookers as Riad and Tom have been doing.

# data[].attributes.headline
Mobile Teaching Kitchen (UCSC and others)

# data[].attributes.subject
Mobile Teaching Kitchen (UCSC and others)

# data[].attributes.attachment_link.readable_text
Mobile Teaching Kitchen will bring healthy food and nutrition education to students and families displaced by the Camp Fire

West Sacramento, CA— Raley’s and Butte County Office of Education (BCOE) debuted a new Mobile Teaching Kitchen today at the 2020 Cal Kidz Anti-Hunger Summit. This state-of-the-art food truck will bring healthy, nutritious foods to children and families displaced by the Camp Fire. The food truck will be instrumental in bridging the summer meal gap, distributing food to children throughout the summer who would otherwise go hungry while school is out of session.

After the Camp Fire destroyed all but one school in the Paradise Unified School District, BCOE developed a long-term plan to support students affected by natural disasters, including the idea for the Mobile Teaching Kitchen. Raley’s stepped in as the primary funder of the project with a multi-year commitment.

“Raley’s is committed to giving back to the communities where our team members and customers live and work,” said Becca Whitman, Raley’s Senior Manager of Community Relations. “The Mobile Teaching Kitchen is going to make a significant impact for thousands of residents in Northern California and represents Raley’s continued support of those affected by the devastating Camp Fire.”

In addition to delivering healthy food to the community, the Mobile Teaching Kitchen will provide nutrition education to students, their families and staff utilizing the truck’s television and speaker system. Not only will the Mobile Teaching Kitchen serve over 40 school sites within Butte County Office of Education’s 14 school districts, but it will visit surrounding school districts as well. In case of future disaster, the food truck will be dispatched to bring food to affected communities.

Raley’s customers, team members and ownership had previously donated nearly $1 million to Camp Fire relief efforts in 2018. To learn more about how Raley’s gives back, visit raleys.com/goodneverstops.

Skip ingredients list

Skip Suggested Content

Wine Pairings for Easter

You’ve planned the picture-perfect Easter dinner. Now, what to pair with your main ...

Natural Dyes for Easter Eggs

It’s almost Easter—time to decorate some eggs! These are some great options for ...

Catch of the Day: Best Ways to Grill Up Flavorful Fish!

If you ask us, a perfectly seasoned, flame-grilled salmon delivers peak flavor. The same ...

What Is a Marinade and How Do You Make One?

There is nothing better than grilled meats hot off the barbecue. But if you want to make ...

# data[].attributes.attachment_link.title
Raley’s & Butte County Office of Education Unveil State-of-the-Art Mobile Teaching Kitchen

# data[].attributes.attachment_link.description
Mobile Teaching Kitchen will bring healthy food and nutrition education to students and families displaced by the Camp Fire West Sacramento, CA— Raley’s and Butte County Office of Education (BCOE) debuted a new Mobile Teaching Kitchen today at the 2020 Cal Kidz Anti-Hunger Summit. This state-of-t…

# data[].attributes.body
Food and Beverage Makerspace Kitchen:
Food is Fun and Engaging!

1.    Improve hands-on, food related opportunities for Existing Courses

a.    Nutrition & Food Science: eat healthy… not just why but how?  Empower and Demystify!

b.   Organic Chemistry, General Chemistry, Biology and Microbiology:  fermentation, chemical reactions, boiling point, measurements

c.    Math:  Fractions, cereal dilutions, statistics

d.   Anthropology: ancestral food preparation

e.   Sociology/Psychology/Business: Food behaviors/patterns, profit vs. health

2.   Offer NEW courses with food

a.    Simple food preparation

b.   Meal planning/preparation

c.    Food preservation techniques:  dehydrating, canning, pickling

d.   Workshops (short courses):  jams, pickles, dried fruit, meal prep

3.    Better use of building space, attract students, and connection with UCD

a.    Use building space better

b.   Increase Enrollments

c.    Increase transfer to UCD and CalPoly

4.   Save the world

a.   Health for students and their families, especially low income!

b.   Sustainability/Global Warming/Food Waste Reduction

c.    Supply chain protection

# data[].attributes.attachment_link.readable_text
Wood is the material most commonly associated with IKEA furniture, and for good reasons. It's renewable, recyclable, durable, ages beautifully and it is an important part of our Scandinavian design heritage. At IKEA, we believe that sourced in responsible way, wood is a key change driver for climate mitigation. In 2012, we set a goal that by 2020 our wood would be from more sustainable sources. We are happy to announce that we have reached this goal and today, more than 98% of the wood used for IKEA products is either FSC-certified or recycled.

Forests are critical for life on earth

Forests contribute to maintaining balance in the atmosphere, purify the air that we breathe and are part of the water cycle. They nourish wildlife biodiversity and provide homes for indigenous communities who depend on forests for their livelihoods. 90% of plant and animal species living on the planet need forests to survive. They provide sources of food, fuel, timber and many other ecosystem services that we rely upon. Sourcing approximately 19 million m3 of roundwood per year from some 50 countries, IKEA has a significant impact on the world's forests and the timber industry and a huge responsibility to positively influence how wood is sourced. Responsible wood sourcing and forest management ensure that the needs of people dependent on forests are met, that businesses can work sustainably, that forest ecosystems are protected and biodiversity is enhanced.

100% wood from more sustainable sources

At IKEA, we work with strict industry standards to promote responsible forestry. We don't allow any wood in our supply chain from forest areas that are illegal or contain high conservation values or from forest areas with social conflict. Before starting to work with IKEA, suppliers must demonstrate that they meet IKEA critical requirements on wood sourcing. IKEA requires all suppliers to source wood from more sustainable sources (FSC-certified or recycled wood). All suppliers are audited regularly and non-compliant suppliers are required to implement immediate corrective actions. By working together with our suppliers, we are proud to announce that we have reached our more sustainable sources goal, which we set out to achieve by 2020. Today more than 98% of the wood used for IKEA products is either FSC-certified or recycled.

IKEA Forest Positive Agenda for 2030

As pressure on the world's forests and the surrounding eco-systems increases due to unsustainable agriculture, the expansion of infrastructure and illegal logging, it is time to take an even more holistic approach to protect and support these important resources for generations to come. The IKEA Forest Positive Agenda for 2030 set out to improve forest management, enhance biodiversity, mitigate climate change and support the rights and needs of people who depend on forests across the whole supply chain and drive innovation to use wood in even smarter ways. The agenda focuses on three key areas: * Making responsible forest management the norm across the world. * Halting deforestation and reforesting degraded landscapes. * Driving innovation to use wood in smarter ways by designing all products from the very beginning to be reused, refurbished, remanufactured, and eventually recycled.

We accomplish more by working together

For many years, IKEA has partnered with businesses, governments, social groups and non-governmental organisations to fight forest degradation and deforestation and increase the volume and availability of wood from responsibly managed forests both for our own supply chain and beyond. We are on a journey to improve global forest management and make responsible wood sourcing the industry standard, contributing to building resilient forest landscapes and improve biodiversity.

# data[].attributes.attachment_link.title
STENSTORP Kitchen cart, white, oak - IKEA

# data[].attributes.attachment_link.description
Wood is the material most commonly associated with IKEA furniture, and for good reasons. It's renewable, recyclable, durable, ages beautifully and it is an important part of our Scandinavian design heritage. At IKEA, we believe that sourced in responsible way, wood is a key change driver for climate mitigation.

# data[].attributes.attachment_link.readable_text
Merchant McIntyre Associates is the only federal government relations agency that exclusively represents nonprofit institutions and organizations.

MM professionals are "impact players" who serve healthcare systems, colleges and universities, local governments, and social service agencies.

By winning significant federal support for our clients, we serve them as transformational partners.

Merchant McIntyre Associates has more than 250 years of combined federal experience.

We serve exclusively nonprofits - healthcare systems, colleges and universities, local governments, and social service agencies.

When you retain Merchant McIntyre, you hire an entire team of seasoned professionals.

We will only serve as your government relations firm if we're confident of success on your behalf.

We begin every partnership by listening.

Competitive and discretionary grant funding

Congressionally directed spending ("earmarks")

Federal appropriations and authorizations

Legislative strategy, implementation, and monitoring

Advocacy/issue monitoring and management

Issue monitoring and management

Serving as your federal staff in Washington

# data[].attributes.attachment_link.description
Merchant McIntyre Associates is the only federal government relations agency that exclusively represents nonprofit institutions and organizations. MM professionals are "impact players" who serve healthcare systems, colleges and universities, local governments, and social service agencies. By winning significant federal support for our clients, we serve them as transformational partners.

# data[].attributes.body
A young woman and her team creating coffee without coffee beans!

# data[].attributes.attachment_link.readable_text
A sustainable coffee alternative for all who love coffee, combining the same taste, look,
and smell of the coffee we know and love with a smaller footprint to ensure a bigger, brighter future for both coffee and the planet.

We're Compound Foods. We combine scientific innovations with ancient culinary techniques to create a natural, beanless coffee. We do things our own way, because we believe that breaking from tradition is not only fun, but necessary for an optimistic future.

Sign up to stay up to date and join our community!

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form.

# data[].attributes.attachment_link.title
Compound Foods - Brewing Grounds for Change

# data[].attributes.attachment_link.description
A sustainable coffee alternative for all who love coffee, combining the same taste, look,and smell of the coffee we know and love with a smaller footprint to ensure a bigger, brighter future for both coffee and the planet. We're Compound Foods. We combine scientific innovations with ancient culinary techniques to create a natural, beanless coffee.

# data[].attributes.body
A tiny European country, (Netherlands) has become a major exporter of food.

What to know: The Netherlands, just a bit bigger than Maryland, is now the world’s second largest exporter of agricultural products (by value) behind the U.S.

How? By using cutting-edge techniques, like vertical farming, that help farmers grow crops incredibly efficiently.

Why this matters: Many of these technologies use less water and produce fewer emissions, something that could be a model for other countries as the world warms.

# data[].attributes.attachment_link.title
Centennial College - Five Reasons Why You Should Be Making Your Own Food in College

# data[].attributes.attachment_link.description
As your schooling continues, and you spend more and more time with your education, it's tempting to start living off cafeteria food and takeout. However, cooking doesn't have to be hard, and in the long run, it's better for you to learn it yourself, and start preparing your own meals.

# data[].attributes.headline
Exploring opportunities to "upcycle" edible byproducts from ag and food processing operations

# data[].attributes.subject
Exploring opportunities to "upcycle" edible byproducts from ag and food processing operations

# data[].attributes.attachment_link.title
The Edible Schoolyard Yields Seed-to-Table Learning

# data[].attributes.body
“Teaching Kitchens: Conceptual Origins, Applications and Potential for Impact within Food Is Medicine Research”, co-authored by members of the Teaching Kitchen Collaborative (TKC).

# data[].attributes.body
Fungi and Food!

# data[].attributes.body
I wanted to plant the seed for someplace down the line to incorporate table settings/functional ceramics into the Brewery/Food program.

Very excited!

Mark Boguski

Department Chair

Professor of Art, Ceramics

Sacramento City College

# data[].attributes.body
Mark Winne’s book Closing the Food Gap: Resetting the Table in the Land of Plenty comes as a welcome contrast to the volumes by intellectuals about their quests to eat locally as part of their mission to expose the industrial food system. While equally personal and situated in the structural, Mark Winne describes and analyzes his efforts to close the food gap through providing healthy food for the urban poor. As personal as the foodquest books by Kingsolver and by Pollan, Winne shares his attempts to reduce poverty by increasing access to healthy food by people who are food-insecure. He takes us through his first efforts at gardening and organizing community gardens, reminding us that the most important word in that phrase is “community.” He illustrates his premise that the best programs link members of the community to each other as well as to programs that increase access to good food. He introduces us to teenagers, parents, farmers, and organizers who are part of the food- and social-justice movement. And he demonstrates the many barriers to healthy eating in the food deserts of inner cities and the various attempts — few of which have been successful — to make healthy food available to the food-insecure people who live there....

# data[].attributes.body
Why Eat Farm-to-Table?

Eating farm to table is vital for fostering a healthier, more sustainable food system. By choosing locally sourced, seasonal ingredients, we support local farmers and reduce the carbon footprint associated with transporting food over long distances.

This practice ensures that the food we consume is fresher, more nutritious, and often free from harmful pesticides and additives. Moreover, it reconnects us with the origins of our food, creating a deeper appreciation for the effort, care, and craftsmanship that goes into producing it.

# data[].attributes.headline
Example of Farm to Brewery Tour in Georgia (Craftedforaction)

# data[].attributes.subject
Example of Farm to Brewery Tour in Georgia (Craftedforaction)

# data[].attributes.attachment_link.title
Craft Brewing Technician (BrewTech) Certificate | Community Education & Workforce Development

# data[].attributes.attachment_link.description
San Diego is well known as the craft beer brewing capital of the United States with over 150 active brewhouses and more scheduled to open soon. MiraCosta’s 280-hour BrewTech Program is designed to train students to become productive brewers while gaining confidence in the brewhouse, cellar or packag…

# data[].attributes.body
Last week the Monterey Bay FARMS Leadership cohort kicked off 30 years of FARMS (Farming, Agriculture and Resource Management for Sustainability) at the Monterey Bay National Marine Sanctuary. For a part of their day, they became citizen scientists by collecting over 10 pounds worth of trash on the beach and logging it on the Marine Debris Tracker app. (You can do it too!)

# data[].attributes.body
Urban Ag Interns connect with community Our Urban Ag Interns from Luther Burbank and Grant Union high schools joined us at community events last month to introduce the public to topics like watersheds, carbon footprints and climate change and inspire them to think about what changes they can make to improve their environment.  These students are a part of Thousand Strong, the City of Sacramento's workforce development initiative. They participate in a year-long paid internship and work in their school gardens, visit community farms and learn skills to prepare them for the workplace..

# data[].attributes.body
Fork Farms

# data[].attributes.attachment_link.description
Our indoor hydroponic farming technology provides you with the tool to grow an abundance of sustainable, fresh food.

# data[].attributes.attachment_link.title
Developing Future Food and Health Leaders

# data[].attributes.attachment_link.description
The UC Davis Innovation Institute for Food and Health will partner with UC Investments and Denmark’s Novo Nordisk for exchange fellowship.

# data[].attributes.attachment_link.provider_name
The Future of Chocolate | California Cultured

# data[].attributes.attachment_link.authors[].name
New Study Shows Cocoa Flavanols could Significantly Reduce Heart Disease

# data[].attributes.attachment_link.title
The Future of Chocolate | California Cultured

# data[].attributes.attachment_link.description
We make sustainable coffee and chocolate from plant cells. Not an alternative - the real deal.

# data[].attributes.attachment_link.readable_text
BioMADE is pleased to announce the participants in Phase 1 of its Department of Defense-sponsored Academic Challenge for the adoption and awareness of biomanufactured foods. This Academic Challenge brings together students from universities and community colleges around the common goal of providing students with practical research experiences that promote creativity, critical thinking, and technical innovation, while developing career pathways in the emerging bioindustrial manufacturing sector.

The Academic Challenge is engaging teams to propose, design, and explore solutions for biomanufactured production of foodstuffs based on these scenarios:

Food scarcity in rural and urban environments

Bioproduced food for humanitarian assistance and disaster relief

Nutritional requirements for mobile troops deployed in austere conditions

Long duration military base or limited space environments

The Phase I teams and their projects are:

Leveraging Agricultural Waste Streams to Cultivate Aspergillus oryzae into a Nutritional Source for Rural and Urban Food Deserts
By repurposing large local waste streams and leveraging otherwise discarded agricultural byproducts, this project will look at cultivating A. oryzae - a filamentous fungi with demonstrated food-grade potential - into a final product that is low-cost, delicious, and nutritional.

Team: University of California, Davis and Sacramento City College

Towards Sustainable Production of Vitamin B12 in Bioengineered Cyanobacteria for Nutritional Enrichment During Interplanetary Travel

In order to address challenges related to interplanetary travel such as limited food supplies, this project will explore modifying a cyanobacteria species to serve as a renewable food source and assist in CO2 sequestration and oxygen generation.

Team: University of Kansas, Edwards and Kansas City Kansas Community College

Portable Unit Food Fermenter

By developing the necessary microorganisms and bioprocesses for a field-deployable single-use system, this project will explore creating individual mobile, sterile, single-use fermentation systems to manufacture food in situ.

Team: The Ohio State University and North Central State College

These projects will drive adoption and awareness of biomanufactured food, expose students to career options in bioindustrial manufacturing, and generate new and innovative ideas for the biomanufacturing of foods. Stay tuned for developments from the project teams!

Teams in bold have advanced to Phase II.
Distribution A: Approved for public release: distributed unlimited. AFRL-2024-4230

# data[].attributes.attachment_link.title
Academic Challenge: Future Food Phase 1 Participants - BioMADE

# data[].attributes.attachment_link.description
BioMADE is pleased to announce the participants in Phase 1 of its Department of Defense-sponsored Academic Challenge for the adoption and awareness of biomanufactured foods. This Academic Challenge brings together students from universities and community colleges around the common goal of providing