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Minnesota Family Farm Promotes Local Food, One Turkey at a Time
by Katie Peterson My family has been raising free-range turkeys in southeastern Minnesota for more than 70 years. Prior to the past few years, though, I doubt any of us planned to be involved in any...
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The Fight for Fair Food: Taranta’s Collaboration with CIW
by Alex Galimberti photo credit CIW For over a year Taranta dedicated itself to learning and supporting what can be considered the most important element to creating a sustainable food system: ensuring...
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Celebrating Sustainability: Boston Local Food Festival
by Lucia Austria Brisk winds and sporadic showers were no match for the glowing enthusiasm and high-energy of the participants of the annual Boston Local Food Festival that took place October 7th on...
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Today is Food Day
by Lucia Austria On October 22, Oxfam America hosted “Plenty for the Planet: Sustainable Food and a Well-Fed World.” Co-hosted by Corporate Accountability International (CAI) and Small Planet...
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Curiously Seeking Québec: Gastronomy Students Learn Food Outside the...
This is the first in a two-part series on the fall 2012 course, Culture & Cuisine: Québec. by Brad Jones Sitting around the long supper table of Pastaga, Alex Cruz from the Societe Orignal...
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Breaking Ground on the Boston Public Market
By Kimi Ceridon Gastronomy student Kimi Ceridon recaps the groundbreaking ceremony for the Boston Public Market. Boston is poised to open the first market with all locally sourced products in the...
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A Day to Celebrate Food
by Kimi Ceridon Student Kimi Ceridon recaps October 24th’s Food Day Event in Boston. Food Day comes but once a year. With no gimmicks, costumes, bunnies or men in red suits, Food Day in the United...
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Butchering Lamb at Lightning Ridge
By Lindsey Barrett After a sunny forty-five minute Sunday drive from Boston to Sherborn, Mass., my Sous Chef Josh Turka and I arrived at a small white poster paper sign with a thin black arrow pointing...
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Sustaining Stillman’s: Turning a Profit at the Boston Public Market
By Kendall Vanderslice Outside the Harvard Square Sunday Market, rain drizzles on a row of vendors as they advertise their assortments of produce, cheese, and baked goods to passersby. In a small,...
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Inspiration from a World Apart
By Elizabeth Nieves Sitting on the plane of my first international flight, I tried to imagine the landscape that would greet me when I arrived and the new faces I would see, knowing that the next ten...
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Decoding Alternative Food Communities
by Ariel Knoebel I stared down at the entangled green tendrils in the dirt, thinking to myself “What is tatsoi, anyway?” I was embarrassed to ask. Everyone else seemed to know exactly what they were...
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Putting Gastronomy Theories into Action
This is the second post in a series highlighting the ways students utilize Boston University’s many resources to cater the Gastronomy program to fit their own unique interests and needs. Read the first...
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Course Spotlight: Local to Global Food Values: Policy, Practice and Performance
Local to Global Food Values: Policy Practice and Performance will be offered through Boston University’s Summer Term 2. This class will meet on Monday and Wednesday evenings, beginning on July 6 with a...
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Gastronomy Summer Courses
Registration for summer term classes begins on Thursday, February 23. Take a look at the offerings from the Gastronomy department. Summer Term 1 Gastronomy Classes MET ML 641 Anthropology of Food –...
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Upcoming Events
Gastronomy students!!! You may be interested in these upcoming events. Check ’em out! Venture Capital Investment for Food The top 25 U.S. food and beverage companies lost an equivalent of $18 billion...
View ArticleOyster on the Rise
Gastronomy student Allison Keir shares her thoughts on the “oyster revival” in the next of our summer blog series, Perspective from Anthropology of Food. Over the last ten years, oysters have been...
View ArticleFood Mapping: Growing Community at Brookline Grown
Gastronomy student Madison Trapkin shares her food mapping work from Anthropology of Food. In the metropolitan sprawl that is the Greater Boston area, consumers have a wide variety of grocery stores to...
View ArticleAn Internship Experience at the United Nations
Gastronomy student Ritika Jagasia spent two months in New York City this summer as an intern at the United Nations. Here is her reflection on the experience. This summer, I had the opportunity to work...
View ArticleReflections on Julie Guthman’s New Food Activism
On October 12th, USC Professor Julie Guthman visited Boston to present a lecture on Social Justice and New Food Activism at the Radcliffe Institute for Advanced Study at Harvard University. This is...
View ArticleReflections on Michael Twitty’s Pepin Lecture
On October 24th, Michael Twitty visited BU to present a Pepin Lecture on his book, The Cooking Gene. This is Gastronomy student Ariana Gunderson’s take on the lecture. “But, America is not ready for...
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