2010 Annual Report - Yale Sustainable Food Program
Transcription
2010 Annual Report - Yale Sustainable Food Program
ENRICHING OUR ROOTS ya l e s u s tainable food p ro j e ct 1 report 2009–2010 ya l e s u s ta i na b l e food p ro j e c t report 2009–2010 6 At the Yale Farm How the Farm grew this year; highlights of farm activities and community workdays 11 Academics Courses and senior projects in food and agriculture; Harvest pre-orientation program; student internships; inaugural Colloquium series; public schools program 16 On Campus Chewing the Fat event series; Student Volunteer Coalition; Undergraduate Career Services; Yale Dining 19 Yale and Beyond The first all-Ivy Real Food Summit; student and staff contributions to the Atlantic Monthly’s online food channel; outreach to colleges, organizations, alumni, and friends, nationally and internationally 20 contact us yale.edu/sustainablefood [email protected] PO Box 208270 New Haven, Connecticut 06520 203.432.2084 Looking Ahead 2010 – 2011 events and speakers; the YSFP's Advisory Board cover Colorful Easter Egg radishes are washed and bunched together with twine in preparation for market. images and photos by Sean Fraga ’10, Chloe Rossetti ’11, Snigdha Sur ’12, WanWan Lu ’12, Rachel Kauder Nalebuff ’13, and Alexandra Abarca ’13. Printed on 100% postconsumer recycled paper. a letter from president levin Dear Friends: For the past seven years, the Yale Sustainable Food Project has built a vibrant, diverse community of students, faculty, staff, alumni, and friends. The conversations that take place on campus and on the Farm are widely relevant, from the flooding of Pakistani rice fields depleting worldwide supplies to Michelle Obama's campaign to improve public school lunches. It is easy to see that food is a vital issue in today's international world. With the inaugural year of the Colloquium on Food, Agriculture, and the Environment, and with increased undergraduate enrollment in food and agriculture courses, the breadth of the YSFP's outreach on campus means that more students than ever before are becoming equipped to deal with global food problems in a sustainable way. This year, just over 15% of Yale College students studied these issues in the classroom, and many more attended workshops, lectures, and film screenings sponsored by the Project. The partnerships that the YSFP has fostered are wide-ranging: this year the YSFP joined with Yale Dining and the Connecticut Department of Agriculture to hire an official forager charged with connecting nearby farms to Yale and helping to get even more local food into our dining halls. Our Project workers reached out to the community of New Haven, donating produce to organizations such as the Downtown Evening Soup Kitchen, as well as to the world beyond, advising our peers at Harvard and Princeton on how to start up similar programs at their institutions. As a university, our job is to foster a sense of moral and civic responsibility, preparing our graduates to lead their communities after leaving campus. The YSFP aids in this goal by presenting students with a model of socially engaged leadership and creating opportunities for meaningful work as volunteers, interns, and fellows. The education these students receive allows them to take on the world’s most pressing problems, from environmental and economic issues to public health challenges like hunger and food security. In doing so, these students connect to a rich tradition of agrarian and intellectual life, looking to our heritage as they work to shape our future. I am grateful for the support we have received thus far from parents, alumni, and friends who have stepped forward to contribute to the important work of the Yale Sustainable Food Project and the learning and leadership it inspires. I hope that you will recognize the urgency of the Project’s initiatives and inquisitive spirit, and contribute to its growth in the coming year. Sincerely yours, Richard C. Levin 3 a letter from the director emerita As many of you know, I stepped down from my role as Director in November 2010, and since then I have been immensely pleased to watch staff, colleagues, and the Advisory Board as they have continued the seven years of good work and good food that is the Yale Sustainable Food Project. I was honored at Student Financial and Administrative Services Vice President Ernie Huff ’s invitation to reflect here on the Sustainable Food Project’s work over the course of my final year. Some of that work, especially in recent months, has been in finding the staff that will carry us forward: a Search Committee representing Student Financial and Administrative Services, the Dean’s Office, the Office of the Provost, the School of Forestry & Environmental Studies, the Office of Sustainability, and the Rudd Center for Food Policy and Obesity has been convened and is currently conducting a national search for a new director, with a selection of the best candidates coming to campus this spring. Jacquie, Daniel, and Zan are working double-time, and I hope you will extend your thanks and encouragement to them. My work beyond Yale’s borders only continues to convince me of the importance of the Sustainable Food Project; while we’re pleased to remain leaders in our field and are thrilled that so many peer institutions have started sustainable food initiatives of their own, programs of this kind are still all too rare. Yale has and should continue to set the bar as a global institution, a campus laboratory for best practices, and a setting that trains students to become global leaders in matters of food, agriculture and the environment. The Sustainable Food Project’s many programs help prepare them to face the challenges, both theoretical and practical, of re-thinking our food system and its relationship to the environment, the economy, and politics on both national and international levels. Personally, while I am finding my work at Friends of the High Line enormously satisfying, my time away has only reminded me how truly extraordinary the Yale Sustainable Food Project is. I know the young graduates I meet here in New York City speak of the Yale Farm with unparalleled passion. We owe it to them to create a funding source that will develop and enhance the Project, so that we can both preserve its traditions and grow its programs. Last year, a record number of students applied for our nineteen academic-year internships; the demand was so overwhelming that we created a Student Volunteer Coalition to organize and empower students interested in becoming involved. I know this year many of you chose to make the Sustainable Food Project your priority, and I join President Levin in extending my appreciation for your generosity. The program continues to need strong financial support in this time, especially as student demand for education about food and agriculture expands and intensifies. I will always be a part of the Yale community; I hope we might have opportunities to share a meal or work together in the future. I look forward to what the Project will achieve in the years to come, and thank you deeply for being a part of all we have already accomplished. 4 Melina Shannon-DiPietro E N R I C H I N G AW A R E N E S S As a global university, Yale gives students the knowledge and resources to become leaders in forming partnerships. Through an understanding of food and agriculture, the Yale Sustainable Food Project equips students to innovatively solve problems across disciplines. Farm Manager and Educator Daniel MacPhee harvests head lettuce with a volunteer on a 5Friday workday. at the yale farm The students, community members, and schoolchildren who visit the Yale Farm are part of a seven-year tradition of learning and sharing through sustainable agriculture. The 2009–10 year further enriched the deep roots of our one-acre market garden as part of the Yale community. More than 1,300 students volunteered at our afternoon workdays, and another 600 attended Farm events like our apple galette workshop and harvest festival; 300 community members and school children volunteered at the Farm; and our interns made over 1,500 pizzas in our brick oven. We sold thousands of pounds of food at New Haven’s CitySeed farmers’ market, and continued our commitment to food donation with nonprofits like the Fellowship Place, the Downtown Evening Soup Kitchen, and Integrated Refugee and Immigrant Services. WHE AT Student Farm Manager Peter Beck ’12 planted a handful of heritage wheat in one of our hoop houses. The plants produced enough grain to sow three full rows for next year—with enough left over for milling into flour for truly local pizza dough! TEN-YE AR CROP ROTATION PL AN Farm Manager and Educator Daniel MacPhee worked with the YSFP Student Farm Managers to create a detailed crop plan that lets one quadrant of the Farm lay fallow each year while rotating vegetable plantings. DRY BE ANS S TOR AGE CROP The Hutterite Soup, Tiger Eye, Ireland Creek Annie, Maine Bumblebee, Marfax, Vermont Cranberry, and Scarlet Runner dry beans that we planted in the summer will be harvested this fall and stored through the winter. The beans, along with other storage crops such as winter squash and garlic, will allow us to serve local food through the colder months. 6 MANY HANDS MAKE LIGHT WORK Farm volunteers were crucial in covering our hoop houses to grow greens through the coming winter. GARLIC The heads of garlic that we planted in the fall and harvested in early summer were braided and hung up in the Pavilion to cure for long-term storage. COMPOS T S TRUC TURE In the summer of 2009, the Lazarus summer interns constructed a new, centrally-located compost structure for the Yale Farm, making access to our home-made soil amendment easier from the street-side beds. 7 Grace Oedel ’10 sorts peppers before they are stored for market. Lee West ’10 helps some of our younger volunteers press apples into cider to celebrate autumn’s bounty at our annual Harvest festival. farm activities and events FIRS T WORKDAY The Farm’s first workday of the year was a record-breaking event, with over 150 students of all classes and schools coming together to plant lettuce, turn compost, and harvest potatoes. APPLE GALE T TE As always, our apple galette workshop with the chefs from SoNo Bakery was a soldout success. Attendees helped peel and slice apples to create thin pastries that were then cooked in the Farm’s brick oven. THIRD ANNUAL JACK HIT T L A S T DAY OF CL A SSES PIG ROAS T Our annual last day of classes event, named for writer Jack Hitt, is so popular that we roasted two whole pigs this year. In just under two hours we fed 500 Yale and New Haven community members, who came to join the Farm workday, eat, and enjoy live music from Yale bands. COMMUNIT Y WORKDAYS We hosted workdays with members from such organizations as the African-American Cultural House, Choate-Rosemary Hall, and the Urban Foodshed Collaborative. HARVES T FES TIVAL After helping to cover one of our hoop houses, volunteers at our Harvest Festival celebrated the changing seasons with a haunted farm tour, pumpkin carving, scarecrow stuffing, pizza, butternut squash soup, and an apple cider press operated by Lee West ’10. The evening ended with line dancing called by Jono Finger. 8 Students sit on the hill above the Farm to enjoy slow-roasted pork and the April sunshine. 9 Harvesters help farmers pick, wash, sort and pack produce during the height of the summer season, contributing to the local agricultural community while making their first friends at Yale. Horace Williams ’11 on Massaro Farm with several freshman from 10 class of 2014. the academics harvest Harvest is a week-long pre-orientation program that brings incoming freshmen to small Connecticut farms and introduces them to the theory and practice of sustainable agriculture, along with some of their new classmates, just before school begins in August. Trips of eight to ten freshmen, lead by two upperclassmen, spend four days hoeing, weeding, and watering, with afternoons and evenings dedicated to cooking, eating, and talking together. Harvesters provide much-needed help during farmers’ busiest season and in return become deeply rooted in the community that will surround them for the next four years. “What’s so amazing about Harvest is that it’s empowered me to step forward and take an active role in defining what community means at Yale. When I first entered the program I was just concerned with fitting in. However, my years in the program, the community of good people, the shared work, and the responsibility of welcoming freshmen to campus have shown me that what’s important is not fitting in but being willing to give a piece of myself to the people around me.” –Rachel Payne ’12, Harvest Student Coordinator Number of students in the program (Students and Harvesters) 120 110 114 80 79 79 ’06–’07 ’07–’08 45 45 40 35 0 ’03–’04 ’04–’05 ’05 –’06 ’08 –’09 ’09 –’10 harvest farms Waldingfield Farm, Washington, CT Mill River Valley CSA, North Haven, CT Warrups Farm, West Redding, CT Riverbank Farm, Roxbury, CT Northfordy Farm, Northford, CT High Hill Orchard, Meriden, CT Local Farm, Cornwall Bridge, CT 11 Fort Hill Farm, New Milford, CT The Hickories, Ridgefield, CT The Hay House Farm, Old Saybrook, CT Trout Lily Farm, North Guilford, CT Stone Wall Dairy, Cornwall Bridge, CT Millstone Farm, Wilton, CT public schools program Led by Kyra Busch FES ’11, our public schools program continued into its second year. In October and November we hosted approximately 200 local students from kindergarten through second grade along with teachers and parents, led by 30 undergrad, graduate students, and New Haven affiliates trained to lead farm-based education lessons. Building on the successful spring 2009 launch of the Seed to Salad program, four second-grade classrooms made weekly visits to the Farm throughout March and April to learn about seed cycles, compost production, and planting their own radishes and lettuce. The 2010 Seed to Salad Program culminated in a salad festival at which students and teachers harvested their produce, made their own salad dressing, and savored the taste of their labor! A volunteer and his students demonstrate their “Compost Dance” in front of the Farm’s compost bins. 12 courses on food, agriculture, and the environment + course brochure publication Number of Courses 30 28 28 26 20 20 21 10 0 ’05–’06 ’06–’07 ’07–’08 ’08–’09 ’09–’10 Academic Year Classes concerning food and agriculture were offered in departments across the University, from Women’s and Gender Studies to Environmental Science. Almost 30 courses were cross-listed to the same number of departments, allowing a wide breadth of the student community to discuss and debate the way that food, as it is grown, prepared, and consumed, shapes our environment and our culture. To help students find classes that fit their academic interests and to highlight the diversity of food-related study available, we published a course brochure listing all of the classes offered across the disciplines. senior projects Several students took the study of food and agriculture to an even higher level, as the focus of their senior project research. For her senior essay in the Psychology major, Celina Kirchner ’10 surveyed 52 freshmen throughout their first weeks at Yale to determine whether pre-orientation programs like Harvest had an effect on their eating habits and social adjustment to college life. Alice Walton ’10 studied the victory gardens of World War II, arguing that the gardening movement had populist roots and gained government support only after a disappointing harvest made legislators concerned for the United States’ continuing food security. colloquium on food, agriculture, and the environment The inaugural year of this series of talks, given weekly, was co-sponsored by the Yale School of Forestry and Environmental Studies, the Yale Program in Agrarian Studies, the Rudd Center for Food Policy and Obesity, and the Yale Environmental Studies Program. Speakers included James Scott, John Wargo, and Kelly Brownell. The semester concluded with a panel discussion on research and teaching challenges specific to academic work surrounding food, agriculture, and the environment. 13 “Too often at Yale I am a consumer—of objects, ideas, and, yes, food, dependent upon a lecture for education and a meal plan for nutrition. Working at the Yale Farm taught me to be a producer of food that sustains my environment, community, and body. And having that skill, knowing that I can produce something so vital, gives me an independence and confidence I find nowhere else in my life at Yale. Knowing that I can grow potatoes and greens and carrots makes me feel that I have not only the mind, but also the skill, to live with conscience and integrity.” –Laura Blake ’13 14 internships The YSFP offers a variety of academic-year internships for undergraduates that allow them to explore their interests in food and agriculture through hands-on work by planning, publicizing, and running events throughout the year. YSFP student interns don’t just file papers or enter data; they make pizza dough, plant and care for crops, and serve as educators and ambassadors to everyone who comes by the Farm. “I loved my time with the Yale Sustainable Food Project. One of the best parts of being the Project’s photographer for four years was experiencing and documenting the growth and changes that took place during that time.” –Sean Fraga ’10 “I’ve always loved food, but it wasn’t until I started working at the YSFP that I understood the true value and place of food in contemporary American society. As a farm intern, I saw the magic (and elbow grease) that goes into every bite I eat as I watched vegetables grow over a whole season. And as an events intern, I’ve been able to learn from people who work in every part of the sustainable food world— and help share their experience with others. For me, the YSFP has been a great source of pride and joy throughout my time at Yale. I will remember it—and the amazing friends I made through it—forever.” –Joe Satran ’11 “Working as an events coordinator for the YSFP is simply the best. I get to act as an ambassador, sharing the joys of sustainable eating and growing with audiences on and beyond the farm.” –Isabel Polon ’11 15 on campus chewing the fat Chewing the Fat events ran the gamut this year, with guests including butcher Tom Mylan and fashion designer Christina Kim. Chef Bryant Terry demonstrated how to cook delicious, vegan soul food in honor of Martin Luther King, Jr. Day and a number of farmers who supply the Yale dining halls came to meet students face to face at our panel Shake the Hand that Feeds You. Tom Mylan accompanies his talk about sustainable butchering with a show of his technique. food and film festival The first ever YSFP Food and Film Festival was held this spring. We watched movies about eating and cooking, including the brand-new Julie and Julia as well as classics like Babette’s Feast. Jacques Pepin taught a cooking lesson to complement the films’ French focus. The Festival ended with a potluck dinner at the Whitney Humanities Center, where participants who had been feasting their eyes finally got to sit down and fill their stomachs. Bryant Terry puts a vegan twist on soul food classics with a cooking demonstration in honor of Martin Luther King, Jr. Day. 16 student volunteer coalition In response to an overwhelming student demand for opportunities to participate in the sustainable food community on campus, the YSFP debuted the Student Volunteer Coalition during the 2009–10 school year. Coordinated by Caity Richards ’10, the pilot program was founded to provide meaningful opportunities for volunteers through skillshares, special projects at the Farm, and work in social justice. “It’s so great that the YSFP has an arm operating on campus, directed by and for students. By operating on a totally volunteered basis—when time for a student is so precious—the projects SVC-ers come up with are ones they, for whatever reason, really want to see happen. They aren’t being paid for it, and they aren’t getting a grade on it: that’s a special desire that the group has been able to connect around.” –Caity Richards ’10 A hand-drawn poster for the first meeting of the year, designed by Rachel Kauder Nalebuff ’13 svc highlights: • • 17 Students researched and wrote a proposal to introduce chickens to the Yale Farm, including a mobile chicken coop. Skillshares ranged from urban gardening in coffee mug planters with Maclovia Quintana ’12, to papermaking and printmaking at the Pierson print shop with Anna Rose ’13 and Caroline Tracey ’13, to cooking classes held in off-campus and residential college kitchens alike. undergraduate career services talks Gordon Jenkins ’07, a former YSFP intern who is now the Program Manager at Slow Food USA, gave a talk at UCS about his entry into a career in food and agriculture and gave tips to students hoping to do the same. Kat Sims ’05 is the founder and director of Green Mountain Farm-to-School, which supports early childhood nutrition by connecting local farms to schools through food and education in Vermont’s Northeast Kingdom. She gave a lunch talk about her career, how students can get involved, and the need for school farms as an educational tool. yale dining From 2003–8, the Yale Sustainable Food Project worked closely with Yale Dining to create a sustainable dining program at Yale. The Project laid the groundwork for a truly ambitious program, piloting a test kitchen and sustainable catering operation, overseeing the expansion of sustainable food to each of Yale’s dining halls, and most recently in fall 2007, aiding in the transition of Yale Dining to a self-operated organization. The Yale Sustainable Food Project continues to promote, recommend, and educate about sustainable food— —meaning local, seasonal, and organic— —and considers this change in our nation’s eating habits to be of critical importance to public health, the environment, and the global economy, as well as to the lives of our communities. Table tents, written by students on topics from grass-fed beef to local honey to what it means to eat “sustainably,” are in all of the dining halls, inspiring conversation and providing information during every meal eaten on Yale’s campus. forager In the fall of 2009, Ian Pocock became the University’s first ever official forager, working to find local Connecticut farmers capable of supplying produce the dining halls needed at a price they could afford. His position, which involved connecting farmers, processors, and buyers, was itself a collaboration between Yale Dining, the YSFP, and the Connecticut Department of Agriculture. Participants at the first ever Ivy League Real Food Summit gathered to talk about food policy and justice in academic institutions. 18 yale and beyond real food ivy summit Over 50 students representing all eight Ivy League universities came together at Yale on February 12–13, 2010 for the first ever Ivy League Real Food Summit. Co-sponsored by the Project and Real Food Challenge, the summit featured panel discussions and workshops on campus campaigns, effective strategies for campus organizing, and possibilities for league-wide collaboration and advocacy. The keynote of the summit was a panel discussion with Melina Shannon-DiPietro, Executive Director of the Yale Sustainable Food Project, Melissa Goodall, Assistant Director of the Yale Office of Sustainability, and Rafi Taherian, Executive Director of Yale Dining. atlantic monthly food channel Staff and students from the Project are regular contributors to the Atlantic Monthly’s Food Channel (theatlantic.com/food). Edited by Corby Kummer ’79 and Daniel Fromson ’09, the Channel features writers from across the spectrum of the food world. Highlights included a series by Anastatia Curley ’07 about cooking from a winter CSA share and a joint post by Nozlee Samadzadeh ’10 and Margaret Tung ’10 on preparing a meal for 500 at the annual pig roast. princeton university and harvest In July 2009, students and admissions officers from Princeton University met with several YSFP interns and Harvest leaders to learn more about the Harvest pre-orientation program, as research into the development of a similar program at their school. food corps Melina met with Curt Ellis ’02 and Ian Cheney ’02 to discuss the national strategy for this pilot program, which is charged with pairing recent college graduates with elementary schools around the country to help them establish school gardens as well as garden-based curricula. dc central kitchen This Washington, D.C. non-profit, renowned for its culinary job training program as well as the free meals, counseling, and outreach it offers, worked with Melina to draw up plans for the district's largest school garden. The plan is based on the one used at the Yale Farm! 19 list of schools Broward College Brown University Columbia University Concordia College Cornell University Dartmouth College Fairfield University Green Mountain College Hamilton College Harvard University Kean University McGill University Middlebury College Paul Quinn College Princeton University Union Theological Seminary University of Florida University of New Hampshire University of Pennsylvania Williams College alumni events alumni dinner with alice waters | new york, ny This event, sponsored by John and Wendy Schmidt ’77 at the home of Betsy Schmidt and Erik Liftin ’90, brought together a group of 40 Yale alumni to talk about the work of the YSFP. The evening began with Crop Organic Vodka cocktails provided by Joe Magliocco ’79, which chef and entrepreneur Alice Waters P ’06 raised in a toast to the YSFP. Wines produced by Joy Sterling ’75 and Josh Jensen ’66 were featured, together with fish provided by Marc Agger ’86. An exquisite meal of local produce, much of which was from the Yale Farm, was created by Mary Cleaver and the Cleaver Company. chez panisse | berkeley, california Board member Dan Pullman ’80 brought together a group of interested alumni in Berkeley, California at Alice Waters’ famed Chez Panisse restaurant, to talk about the Project’s work at Yale. the plant café | san francisco, california Board member, fresh food lover, and restaurant owner Mark Lewis ’72 hosted a group of over 75 Bay Area-based alumni for an evening of delicious organic food and conversation about the YSFP. Guests enjoyed Crop Organic Vodka cocktails from Joe Magliocco ’79 and wine produced by Ted R. Elliott ’66 and Stanley and Helen Chang P ’11. looking ahead food week, october 8 –15 In partnership with the Yale College Council, the Project will participate in Food Week, a multidisciplinary series of events and talks celebrating all aspects of how we eat. The week will begin with a visit from Slow Food International president Carlo Petrini, and end with our annual Harvest Festival at the Farm. terra madre, turin, italy In October, we will send two delegates from the Project to Terra Madre, Slow Food International’s biannual conference, attended by over 7,000 people from over 150 countries to promote sustainable, local food production. chez panisse 40 th anniversary book Photographs from the Project’s history and programs will be featured in a book celebrating the upcoming 40th anniversary of the Chez Panisse Foundation, run by YSFP Advisory Board member Alice Waters P ’06. 20 2010 –2011 chewing the fat Tuesday, September 14, 2010, 4:00 pm Fred Kirschenmann, president of the Stone Barns Center for Food and Agriculture A third-generation farmer, Fred Kirschenmann will speak on the future challenges facing our current food system. Co-sponsored by Saybrook College. Friday, October 8, 2010, 6:00 pm Carlo Petrini, founder and president of Slow Food International A talk on growing the global network of sustainable food communities with Slow Food president Carlo Petrini. Poster announcing Chewing the Thursday, November 18, 2010, 4:00 pm Fat events, Fall 2010 Eliot Coleman on Four-Season Farming Legendary farmer, author, and researcher Eliot Coleman will speak on small-scale organic farming. Co-sponsored by Timothy Dwight College. Martin Luther King, Jr. Day Master's Tea with James Piett Monday, January 17, 4:00 pm Interested in how we can reform the urban landscape and turn food deserts into oases of fresh, local produce? Come hear James Piett speak about the work he does helping bodegas and corner stores transition from selling packaged, processed foods to providing fresh, local produce, and how the move makes just as much sense for business as it does the for the community. Co-sponsored by Pierson College. A Screening of Symphony of the Soil Thursday, February 24, 7:00 pm Come learn about the complex life teeming in the ground beneath your feet with this world-premiere screening of a special, work-in-progress rough cut of Symphony of the Soil. Director Deborah Koons Garcia will do a moderated Q&A with Ann Yonkers after the film. Co-sponsored by the Environmental Film Festival at Yale and the Whitney Humanities Center. Reforming Our Food Sytem: A Talk by Mark Winne Thursday, April 7, 4:00 pm Why are supermarkets wary of opening locations in urban areas? What can be done to bring fresh, local produce into city centers? Mark Winne, author of Food Rebels, Guerrilla Gardeners and Smart Cookin' Mamas and former member of the Hartford Food Policy Council discusses the economics and political realities of getting good food into the urban landscape. Co-sponsored by Dwight Hall. 21 advisory board YSFP Advisory Board members visited the Farm for pizza made by student interns and a tour at their inaugural meeting. The YSFP’s Advisory Board is a group of alumni, affiliates, faculty, and staff who care about food, agriculture, and the environment. The members of the board work with the Project’s staff to plan events and make change. On March 25, 2010, the Advisory Board held its inaugural meeting to celebrate sustainable food, discuss its future, and assist the YSFP in achieving its goals. yale alumni & affiliates faculty & staff William Brady ’80, Boston, MA Ernst Huff, Associate Vice President of Helen Runnells DuBois ’78, Washington, DC Student Financial and Administrative Janet & Alan ’83 Ginsberg, New York, NY Services Victoria Goldman P ’08, ’11, New York, NY Maria Rosa Menocal, Sterling Professor of Erica Helms ’00, Tarrytown, NY Corby Kummer ’79, Boston, MA Mary Miller, Dean of Yale College George ’67 & Shelly Lazarus P ’02,’10, Paul Sabin, Professor of Environmental New York, NY the Humanities History Mark Lewis ’72, San Francisco, CA Peter Salovey, Yale University Provost Harold McGee ’78, San Francisco, CA James Scott, Sterling Professor of Jacques Pepin, Connecticut Michael Pollan, Berkeley, CA John Wargo, Professor of Environmental Daniel Pullman ’80, Boston, MA Peter ’86 & Marla ’86 Schnall, Washington, DC August Schumacher, Washington, DC Ming Tsai ’86, Boston, MA Alice Waters P ’06, Berkeley, CA James Wildisin ’83, Greenwich, CT 22 Political Science Risk Analysis and Policy, Political Science staff Melina Shannon-DiPietro, Executive Director Hannah Eisler Burnett ’08, Lazarus Program Coordinator (though May 2010) Zan Romanoff ’09, Lazarus Program Coordinator Jacqueline Lewin, Events and Outreach Coordinator Daniel MacPhee ’01, Farm Manager and Educator Amy Jean Porter ’97, Communications Coordinator (through May 2010) Nozlee Samadzadeh ’10, Communications Fellow (summer 2010) The Sustainable Food Project is working tirelessly to change the way students, our community, and our nation think about food and agriculture. As a young program, we do not have the benefits of an endowment. Your generosity is essential. Every contribution goes to work immediately, helping us serve students. Your support can sustain our momentum and help seed new opportunities for student internships, academic work, and future growth. We are thankful to all the alumni, parents, and friends who have supported the Yale Sustainable Food Project’s work as we endeavor to foster a culture that draws meaning and pleasure from the connections among people, land, and food. James A. Attwood Jr. ’80 Helen Runnells DuBois ’78 The Betsy & Jesse Fink Foundation Howard Forman Alan ’83 & Janet Ginsberg P ’11 William W. Gridley ’80 Mr. & Mrs. Lloyd M. Goldman Randall M. Katz ’79 George M. Lazarus, M.D. ’67 Joseph J. Magliocco ’79 Joseph M. Manko, Esq. ’61 Dana K. Martin ’82 Arthur N. Milliken ’51 Andrew S. Richter MA ’73, MPHIL ’73, PHD ’79 William S. Reese ’77 Katherine Elizabeth Sims ’05 John & Wendy Schmidt ’77 Peter & Marla Schnall ’86 Daniel N. Pullman ’81, M.B.A.’87 Yale Club of New York City July 1, 2009-June 30, 2010 23 yale su stainab le food project contact us yale.edu/sustainablefood [email protected] PO Box 208270 New Haven, Connecticut 06520 203.432.2084