Courses:• Recipes for the Future: Climate, Culture & Cuisine (ENVST 337)

Courses taught:• Climate Change Science (science elective, scientific systems thinking and fundamentals) • Ecology, Environment & the Anthropocene (writing-intensive science elective, multi-modal approach to human/environment examination) • Science & Society (writing-intensive elective, science course focused on comprehension, synthesis, and clear communication of scientific issues)

direct-to-chef (and bartender!) edible flowers and specialty herbs. organic, resilient, unique. I provided unique produce to five creative restaurants and cafes in 2021. Looking forward to 2022!

• Edible landscape design and rooftop farming • Consultant to farmers and business-owners on rooftop farming, supply chains, community supported agriculture operation start-up, cooperative growing, farm planning, resource management, and strategy • Liaise between farms, restaurants, and grocery stores to create outlets for fresh produce sales and opportunities to use local produce sourcing as a selling point for businesses • Advocacy and creative solutions for on-farm restaurants, farm stands, CSA management, field day events and other agrotourism opportunities to better excite the public about local foods

• Develop and refine program outcomes from both the Graduate and Undergraduate Food Studies Programs• Establish appropriate measures for reporting compliance to Middle States Commission on Higher Education Accreditation• Collaborate with faculty to collect and analyze data for annual reporting

Courses taught:FST 797, Graduate Practicum in Food Studies – graduate level applied fieldwork course with community partners focused on project development and collaboration. One of two graduate track optionsFST 486, Practicum in Food Studies – applied capstone course required for all Food Studies Undergraduate majorsFST 470, Experience Credit in Food Systems, faculty sponsor – directed and advised undergraduate experience credit with internship on systems thinking and supply chain management related to sustainable food systemsFST 204, Food, Identity, & Power – transdisciplinary course on systems of power, culture, and foodways. Required for all Food Studies undergraduate majors FST 102, Food Fights: Contemporary Issues in Food Studies – introductory survey course on cross-sector, multi-scalar, contemporary and foundational food systems required of all Food Studies undergraduate majors SEM 100, first-year seminar on diversity, inclusion and identity for all Syracuse University students

World Regional Geography (GEOG 50)Ethics of Eating (PHIL 10)Food and Culture (ANTH 185)World Food, Populations, & Development (CDAE 002)

Data analysis for review of the United Nations Universal Periodic Review Process Second Cycle. Co-Authored report published, 2016 (see Publications section of CV)