I most definitely see myself teaching in the future, at least in the short term. In about 2 weeks I start a job as a part-time instructor at a mobile kids’ cooking school in Denver, CO (while taking classes for grad school). This will involve supervising classes of students and campers of all ages throughout the city. I worked at a kids’ cooking school last summer, in NYC, but I expect this one to be quite different–we’re bringing the lessons directly to the classroom rather  […]

Peters, Franzen and Hoyler, all teachers, talked about their motivations for getting students engaged with food in the classroom, and their methods for doing so. Here are two questions that should allow you to apply what you’ve learned through foodworks to your own passions and future plans: 1) Do you see yourself teaching in the future? 2) If so, in what context? Imagine how you could incorporate nutrition and culinary education into your curriculum. Connect this to your summer internship if you can. If not, just  […]

By GARY PAUL NABHAN   Published: July 21, 2013 TUCSON, Ariz. — THIS summer the tiny town of Furnace Creek, Calif., may once again grace the nation’s front pages. Situated in Death Valley, it last made news in 1913, when it set the record for the world’s hottest recorded temperature, at 134 degrees. With the heat wave currently blanketing the Western states, and given that the mercury there has already reached 130 degrees, the news media is awash in speculation that Furnace Creek could soon break  […]

Farm Bill Nutrition Coalition Update: There was a flurry of Farm Bill activity in the Senate and the House in May through June, with the Senate passing its version on June 10th by a strong bipartisan vote of 66 to 27.  Of the $24 billion in cuts made in that bill, $4.1 billion came from SNAP over ten years.  Though the SNAP cuts would not likely have had a significant impact in Vermont, over 500,000 households across the country would have lost an estimated $90 a  […]

By MICHAEL POLLAN Published: May 15, 2013 I can tell you the exact date that I began to think of myself in the first-person plural — as a superorganism, that is, rather than a plain old individual human being. It happened on March 7. That’s when I opened my e-mail to find a huge, processor-choking file of charts and raw data from a laboratory located at the BioFrontiers Institute at the University of Colorado, Boulder. As part of a new citizen-science initiative called the American Gut project, the lab  […]

I decided to take the “Slavery” quiz during my lunch break at HOPE. It took a little longer than I expected—the survey almost crashed my computer. I guess the Windows 98 operating system we food shelf interns get the privilege of using wasn’t equipped to handle such advanced technology. At one point, in order to let the survey load a bit, I walk away to go throw something out, only to come back and see the question in bold on the screen, “How many times have  […]

Have you experienced examples of the disparity Philip implies between those who produce high-quality local food and those who are privileged to enjoy it?  Do you have some thoughts about how the realities of by whom and for whom might be more fairly reconciled? The most successful organic farmers I’ve encountered come from big money. This gives them a safety net so they can take more risks than farmers that start from scratch and rely solely on produce sales as revenue. They can also afford to set lower prices,  […]