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.
Ever since Ashia Aubourg ’18 was a child, she dreamed of one day working as a chef. Food was always the epicenter of her life, and from an early age, Aubourg would help her family in the kitchen, even whipping…
How do artificial intelligence weapons systems transform war and surveillance activities and accentuate the social and political vulnerabilities of humans to violence? That is the question Mona Bhan, associate professor of anthropology in the Maxwell School of Citizenship and Public…
As limits to women’s reproductive rights swirl in the national news, one researcher at Syracuse University is engaged in a groundbreaking nationwide study on the reproductive health experiences of Deaf and hard of hearing women. Corrine Occhino, assistant professor in the…
Beth Prieve has spent nearly the entirety of her career studying hearing loss in infants. While previous research used clicks and tone bursts to measure infant hearing, her latest project explores hearing response to natural speech. The two-year study, funded…
Social workers, teachers, staff and administrators from schools and school districts across Central New York filled the halls of Falk College this past spring for the inaugural Resilience and Equity Conference created by Finger Lakes Community Schools and sponsored by…
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