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
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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.
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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
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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.
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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.
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“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
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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
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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.
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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:
•
•
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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.
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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!
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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.
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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.
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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
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yale
su stainab le
food
project
contact us
yale.edu/sustainablefood
[email protected]
PO Box 208270
New Haven, Connecticut 06520
203.432.2084