IU Campus Kitchen fills us in on recent changes in leadership, activities from the year, and goals for next semester
Guest written by Campus Kitchen student leaders Campus Kitchen has seen a change of leadership in spring semester. We said goodbye to Cally Wilken, a founding member of the organization, and Celeste Coughlin, an exceptional grant-writer and organizer. Thomas Zeedyk, a Cox Scholar and a freshman, has assumed a leadership role as a Program Assistant,... Read more »
Ariana Gunderson is a graduate student at the IU Food Institute and a first year PhD student in the Anthropology Program at IU. She was recently awarded an Ostrom Fellowship to support her dissertation research and is a member of the Sustainable Food Systems Science group (SFSS). Q: So, Ariana, what brought you to Indiana... Read more »
Written by project co-lead, Shellye Suttles How did the Food Comida Rawl 317 (FCR317) project come about? In Indianapolis Mayor Hogsett’s 2019 State of the City address, he advocated for the creation of a collective vision, mission, and goals for Marion County’s food system to guide residents, community organizations, businesses, and policymakers in efforts to... Read more »
We’re here today with Jordan Blekking, a PhD candidate in the Department of Geography who will graduate this May. Jordan has been a member of the Sustainable Food Systems Science team, an affiliate of the IU Food Institute, since its formation in 2018. Q: Hi Jordan, thanks for sitting down with us today. Can you tell us... Read more »
SFSS member and IUFI affiliate Mecca Burris plans to use innovative research method for dissertation research in Costa Rica this February Mecca Burris, a fourth year PhD student in the Anthropology Department and member of IU’s Sustainable Food Systems Science group, is traveling to Costa Rica this month to conduct her dissertation research on the... Read more »
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