To succeed in Mary Kiernan’s HPM/NSD 216 course you have to be able to handle the heat of the kitchen and demands from diners, all while keeping your cool. Nutrition students are running their own restaurant, learning the ropes about menu development, creating tasty dishes and providing service with a smile. In this In Class video we take you to the pièce de résistance: the day when it all comes together with one delicious meal.
The Falk College’s Department of Nutrition and Food Studies will host “COVID-19-Vulnerable Populations and Food Access: A Food Justice and Human Rights Foundation for Community Food Security” on Wednesday, June 10, from noon to 1:15 p.m. To register in advance…
The Burton Blatt Institute at Syracuse University has begun a collaboration with the University of Leeds in the United Kingdom focusing on groundbreaking research into the accessibility of public spaces and the social justice problems resulting from an exclusionary infrastructure….
A new project by Syracuse University Artist in Residence Carrie Mae Weems is raising public awareness about COVID-19 among people of color—who have been disproportionately impacted by the deadly virus—by promoting preventative measures and dispelling harmful falsehoods, while also paying…
As more consumers turn to a meatless diet due to meat shortages and concerns over the spread of COVID-19, Sudha Raj, teaching professor of nutrition and food studies in the Falk College of Sport and Human Dynamics, has suggestions on…
Brooks B. Gump is the Falk Family Endowed Professor of Public Health in the Falk College. Kevin Heffernan is the Dean’s Associate Professor in the School of Education and director of Syracuse University’s Human Performance Lab. In an opinion piece…
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