The “Cooking Together Cookbook” is a response to child nutrition challenges that supports an environment where children and parents can learn and enjoy cooking activities together with the goal of improving child/parent relationships, child mental health, and nutrition. Casey McManus created the cookbook as her Capstone project by first examining existing literature for the obstacles that children face in accessing nutritional food. Inspired by the scholarship, she created 16 seasonally inspired recipes and activities that emphasize sensory learning and food literacy components to engage child ..read more

Indigenous people around the world are initiating food sovereignty movements to regain control of their food systems. The globalized industrial food system has increased the disconnection from traditional foodways and knowledge and has increased the risks of diet-related diseases. Kit Laux examines the food sovereignty movement as one that can build resiliency and reconnect people to nutritious and culturally appropriate food. As a member of the Keweenaw Bay Indian Community on the L’Anse Indian Reservation in Michigan, she describes for her Capstone how Native American tribes throughout the n ..read more

One of the impacts of COVID-19 was a dramatic rise in unemployment, and with that, increases in food insecurity experienced by those in Bianca Garcia’s hometown of Las Vegas, Nevada. Noting how Three Square, Southern Nevada’s only food bank, managed to pivot effectively to cope with the increased need, Bianca became interested in what enabled the organization to respond quickly and efficiently. For her Capstone, she provides a case study of Three Square and its response to rapid changes in the need to provide food to the region. She compares the Three Square model to three other organizations ..read more

Trigger Warning: Content may trigger those with sensitivities to issues related to disordered eating and body image. Zephyr Schott brings forward a book proposal as their Capstone project. The book is an examination of the ways the State acts on bodies and eating modalities through control of food systems and concomitant systems of oppression. Through auto-ethnography and examination of history, Zephyr explores issues related to body and food autonomy, taking a critical view of food systems as they contribute to white supremacy, colonization, fatphobia, ableism, speciesism, and (cis)sexism. T ..read more

Prescott College MS in Sustainable Food Systems student Rachel Wilson examines the Massachusetts Commonwealth Quality Program (CQP) as a case study for a successful state-led certification program that is accepted by all produce buyers in the state with reduced compliance obstacles for farmers. She created an original survey and provides an analysis of interview results from produce growers, buyers, and key stakeholders in Missouri and Illinois with the recommendation that the CQP model be adopted in the St. Louis region and other U.S. states to support the market inclusion for more local prod ..read more

Guest Bio: Laurel BalogLaurel Balog became interested in agrobiodiversity and seed sovereignty through her undergraduate studies in ecology and natural resource management. Through her graduate studies at Prescott College and in her work managing St. Lawrence University’s 100-acre Living Laboratory, understanding the significance of saved seeds in creating resilient agricultural systems became an area of research and focus. In this episode, Laurel shares her project which assesses seed saving practices in her home region of St. Lawrence County, New York. --- Send in a voice message: https://po ..read more

For his Capstone, Dave Kuder created a guide for farmers who are interested in direct marketing. In addition, he developed a plan for a specific business that would work with farmers to create the promotional and educational materials they need. The business is called True Abundance Marketing. In this, Dave envisions a direct-to-consumer marketing service that will help farmers become more economically sustainable by creating materials that will influence consumer behaviors, appealing to the desire folks have to preserve local ownership, take care of the environment and improve their own healt ..read more

Motivated by knowing that 40% of all food produced in the US is consequently thrown away, and most of that waste happens at the household level, Mariah Hachmeister created a comprehensive and interactive food waste reduction workshop for consumers. --- Send in a voice message: https://podcasters.spotify.com/pod/show/prescott-college/message ..read more

For her Capstone, Claire Tuohey-Mote designed learning modules focused on changing health outcomes for vulnerable adult populations through gardening. Through on-farm experiential learning, the workshop offers opportunities to access emotional, physical, mental and social well-being. --- Send in a voice message: https://podcasters.spotify.com/pod/show/prescott-college/message ..read more

For his Capstone, Dave Kuder created a guide for farmers who are interested in direct marketing. In addition, he developed a plan for a specific business that would work with farmers to create the promotional and educational materials they need. The business is called True Abundance Marketing. In this, Dave envisions a direct-to-consumer marketing service that will help farmers become more economically sustainable by creating materials that will influence consumer behaviors, appealing to the desire folks have to preserve local ownership, take care of the environment and improve their own healt ..read more