Food Studies News June 2022

Vol. 8 | June 2022

FOOD STUDIES NEWS THE NEWSLETTER OF THE FOOD STUDIES PROGRAM

“ There are people in the world so hungry, that God cannot appear to them except in the form of bread.

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— Mahatma Gandhi

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ood Studies in the South Bronx have a special meaning for our community’s cultural diversity and identity. The Food Studies Newsletter of June 2022, Volume 8 is a vibrant example of the importance of including Food Studies as an academic program at Hostos Community College. Faculty, students, and staff are responding enthusiastically to the opportunity to join the effort in expressing the program’s interdisciplinary nature, including scientific research, student internships, and studies on the socio-cultural richness of food diversity.

In scientific research, outstanding students worked with faculty and lab technicians to purify water contaminated with heavy metals using aromatic herbs. Experiences like this represent a critical curricular activity in higher education by developing broad capacities and allowing milestone assessments on experiential learning.

Through the internships, students can shape the academic path they want to follow, getting a sense of purpose using a set of resources they may find outside the school. That is the case of Narell Vasquez, a student in her own business, who developed two products, a flour pancake and a coffee substitute, which are environmentally sustainable during the internship.

The students and faculty visited the community garden, “La Finca del Sur,” met local gardeners, and learned its history. This activity is an excellent way to map more purposeful extra-curricular pathways that support deeper learning. This is one of the countless examples of the seamless alignments between college and community empowerment and leadership.

On a larger scale, food is an essential part of the culture transmitted from one generation to the next and also operates as an expression of cultural identity. This is well illustrated in the food research by Prof. Henderson at the district local markets of Cusco, Peru. Domestication of edible species shows creativity in adapting food resources and changing nutritional values and food diversity. However, the extent to which each country or community’s unique cuisine can reflect its unique history, lifestyle, deals, and beliefs stays the same.

Food Studies offers an unprecedented opportunity to provide students in the program with empowering forms of learning to deepen student success.

Amanda Bernal-Carlo

Interim Coordinator, Food Studies Program, Fall 2021

INSIDE: Collaborative Work in Times of Pandemic

By Flor Henderson, Anna Ivanova, Emilio Pena, and Karin Contreras

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“Vegan Fridays” as a Venue for Teaching Research Skills on Mondays and Wednesdays

By Elyse Zucker

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Award Recipients 2022

By Flor Henderson

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Traditional Markets in Cusco, Peru

By Flor Henderson

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Capstone Summary Reports, Spring 2022

By Kathleen Delgado

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Hostos Health and Wellness One Stop Program

By Fabian Wander

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A Hidden Garden near Hostos Community College

By Maker Senfis

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Explore: Resources for Students

By Staff Writer

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Collaborative Work in Times of Pandemic

By Flor Henderson, Anna Ivanova, Emilio Pena, and Karin Contreras

Ms. Karin Contreras assembling an aeroponic tower with student Sadia Zaman.

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lthough the pandemic disrupted the normal functioning of society, we, a group of faculty and College Laboratory Technicians at the Natural Sciences Department, strived to give our students the necessary research skills to continue progressing towards their degrees. Last year we adapted our project to the demands and regulations set in times of pandemic. Our students conducted hands-on research at their homes while meeting us regularly via Zoom.

The partial transition into in-person teaching allowed us to work in proper laboratory settings this semester.

Our students were a selected group of scholars under the CUNY College Research Scholars Program (CRSP) and the Louis Stokes Alliance for Minority Participation in Science, Technology, Engineering, and Mathematics (LSAMP). The projects focus on purifying water contaminated with heavy metals using aromatic herbs.

Once the experimental components of the projects started, we had to adapt to strict rules to access the chemistry and the hydroponic labs. We faced some setbacks, such as schedule conflict, losing a set of plants due to electrical failure, and Covid cases among team members.

Nevertheless, our desire to provide students with adequate quality training and a great sense of teamwork gave us the encouragement needed to continue. At the moment, all projects are at culminating stages, and our students are preparing to present their work at the 2022 CRSP Summer Symposium.

Student Daniel Tia monitoring plants growing in soil.

Professor Anna Ivanova working with student Yassine Gaye in the Chemistry lab.

Professor Emilio Pena working with students Yassine Gaye and Daniel Tia in the Chemistry lab.

While there were challenges to overcome throughout this journey, we were rewarded with several proud and happy moments. Yassine Gaye and Ansumana Jammeh (LSAMP students) successfully presented their research project at the Hostos Earth Week; Sadia Zaman (CRSP student) was awarded the Best Presenter at the 2022 Winter CRSP Symposium, and Yassine Gaye was selected to represent Hostos Community College at the CUNY Conference this summer.

We are thrilled with the opportunity to work with our talented students. Our effort is aligned with the college’s mission of providing students with opportunities for intellectual growth and critical thinking proficiencies for lifelong learning and success in careers beyond Hostos.

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Professor Flor Henderson collecting plant samples from an aeroponic tower with students Sadia Zaman and Yassine Gaye.

“VEGAN FRIDAYS” AS A VENUE FOR TEACHING RESEARCH SKILLS ON MONDAYS AND WEDNESDAYS

By Elyse Zucker Associate Professor of English

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or many years I have taught composition skills in both servicelearning and standard sections of English 110 using texts focusing on food justice and the difference between agriculture and agroindustry, with an emphasis on how agroindustry exploits inner cities such as the South Bronx. The research project has been one in which students argue such topics as that using city plots for community gardens is most beneficial. In the fall of 2022, however, I will, to teach research skills, seize upon New York Mayor Eric Adams’ initiative to promote plant-based meals including his “Vegan Fridays” event, in which public schools offer vegan, whole food meals every Friday. Included in the mayor’s initiative are plans to revise food purchasing and food service policies, as well as incentives to improve nutrition in food-insecure neighborhoods.

My students will research the above aspects of the initiative and the lessons leading up to their project will be scaffolding, beginning with considering what food justice means.

Mayor Adams’ food-centered initiative grew from Mr. Adams’ conviction that his type 2 diabetes and partial blindness had been cured by a change in his diet–from processed food to vegan whole foods. Since many of our students suffer the consequences of an inner-city diet, my hope is that researching this initiative will not only teach English skills but inspire them to choose food more wisely and become proactive in changing the food cultures surrounding them, so necessary for fostering their success.

AWARD RECIPIENTS 2022 FOOD STUDIES AWARD Gloria M. Lopes Carvalho ’22

graduated with an A.S. in Food Studies this spring.

During her studies in the program, Mariel was an exemplary student who showed dedication to the field of Food Studies. While taking courses towards her degree she was also the President of the Food Studies Club where she organized fun activities for the club and her peers. Mariel plans to pursue her B.S. Degree in Nutrition and Food Studies at NYU’s Steinhardt School of Culture, Education, and Human Development. She is the recipient of the Community College Transfer Opportunity Program (CCTOP) NYU Scholarship. She also served the community through volunteering work at God’s Love We Deliver during the spring semester. Mariel is the co-owner of Marrom Glace, a bakery back in her hometown in Brazil.

ENVIRONMENTAL STEWARDSHIP AND COMMUNITY SERVICE AWARD Narell Vasquez was the recipient of the 2022 Environmental Stewardship Award from the Natural Sciences Department. She is currently a Food Studies major. Aside from her academic standing, she served as the VicePresident of the Food Studies Club. Narell is running a startup business sourcing sustainable and environmentally conscious products made from beans and legumes from around the world.

She is currently developing two products, a flour pancake and a coffee substitute, which are environmentally sustainable. These and other attributes made Narell a well-deserved recipient of the award.

Andrew Seng for The New York Times.

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TRADITIONAL MARKETS IN CUSCO, PERU

By Flor Henderson

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he Andean region of Peru is rich in native plant crops. Around 184 native species have been domesticated in the area, making the country one of the richest centers of crop diversity and domestication in the world. These domesticates are consumed locally, but their potential for improving nutrition and safeguarding global food security is the focal point of food security research.

Women selling medicinal plants on the sidewalks of Mercado San Pedro, Cusco, Peru.

In the fall of 2021, I conducted fieldwork in local markets in seven districts of the Andean City of Cusco, Peru. The city is located at 3,399 m above sea level (11,152 ft.) The climate is subtropical with two defined seasons. Winter is between April and September with average temperatures and summer is between October and March. The markets are well known for offering a great diversity of food crops, increasing the interest of people to look for healthy alternatives and in search of novel food products.

Diversity of native and introduced fruits and vegetables at Mercado Ccascaparo, Cusco, Peru.

While modern supermarkets are typical and are well attended, the local traditional markets continue operating and attracting customers. The markets not only offer edible goods but are also places for socializing. Although supermarkets offer a more efficient customer service, locals still take the time to visit traditional markets to select the products by hand, bargaining with sellers, and go home with bags filled with fresh produce, to return the next day or the next week.

The exuberance of products and the intense activity is fascinating to visitors. Modern tour packages include visits to markets where cultural exchanges occur daily. It is noteworthy that cultural traditions are still prevalent because they are valued and respected by locals and visitors.

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Selling tomatoes under the vigilant eyes of the Municipal Worker at Mercado Ccascaparo, Cusco, Peru.

Barley plant blades are the favorite food of guinea pigs at Mercado Vinocanchon, Cusco, Peru.

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Capstone Summaries

By Kathleen Delgado

Three Food Studies Program Capstone Reports Issued for the Spring Semester of 2022 GLORIA MARIEL LOPES CARVALHO ’22

NARELL VASQUEZ

The opportunities to help at God’s Love We Deliver are numerous, diverse, and flexible. Volunteers are required for deliveries, meal preparation, baking, and meal-kit assembly, among many other tasks. My goals through this volunteering were to gain experience and apply what I was learning in the food studies program. I observed Gloria Mariel Carvalho Lopes food safety protocols while preparing helping with the preparation meals. I learned about food insecurity of meal packages for delivery. by delivering prepared meals to clients’ homes. Learning about food insecurity, I become aware of how many vulnerable individuals are living with food insecurity in New York City. Working with medically tailored meals, I gained experience in nutritional values and how that positively affects a client’s health as a life-saving strategy.

I completed my internship at Full of Beans Kitchen, LLC (FOB), which I founded in August 2021. The internship’s purpose was to bring into fruition the theoretical work learned at college and understand the operations of the food system while gaining experience in different tasks of the chain supply involved in creating a novel product. I dedicated 70 hours to work exclusively to document this activity. I organized a team to work in the process of launching our first food product. I saw the opportunity to connect everything I have learned in class and apply it in the field of the food business.

I dedicated 70 hours of my time and passion as a volunteer for God’s Love We Deliver in food preparation. During this period, I took the initiative to help new volunteers and contribute to a clean and safe environment to prepare the food. By preparing healthy, nutritious, and suitable meals for each client, I have learned about three themes reflected in the Food System - Food Safety, Food Justice, and Nutrition. This report demonstrates how these three themes are closely interrelated, and one cannot be achieved without the other.

DEBIS MENDEZ This report is about my experience as an employee at Marriott International and my learning experience in the food studies program. I have been working in the field for more than 20 years, establishing connections between my learning process and the empirical experiences of each day. My experiences at Debis Mendez busy at work. the Marriott allow me to gain knowledge and strategies on guest service with a strong emphasis on satisfaction surveys and learn to deal with problem-solving, time management, and environmental responsibility within food-related work.

Knowledge and creativity in these three aspects of hospitality are essential for anyone who wants to start their own business.

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During my internship, I used several approaches and exposure methods related to the Food System. By creating each recipe, I paid particular attention to the Nutritional Values of each ingredient. By transforming each recipe into a scalable tangible product ready to be sold, I learned about Food Entrepreneurship. By choosing to avoid the use of animal ingredients and plastic packaging, I learned about the relationship between Food and Sustainability.

My contribution to the company is very significant because I developed novel products. Without these products, the company wouldn’t exist.

Narell Vasquez’s Full of Beans Kitchen sustainable packing and meals prepared with Full of Beans Kitchen products are free of animal ingredients.

HOSTOS HEALTH AND WELLNESS ONE STOP PROGRAM NEW FOOD STUDIES ELECTIVE COURSES Two new courses have been added to the electives category. The courses can be taken by students in all four tracks of the program.

Bags of produce ready for distribution.

By Fabian Wander, LCSW Director of Health and Wellness Student Development and Enrollment Management (SDEM)

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ince March 2022, Hostos Health and Wellness One Stop program has been working on bringing free fresh fruits and vegetables to our Hostos Community College students. Hostos Community College collaborated with CUNY’s Central office and Grow NYC to bring Fresh Food Produce Boxes directly to our campus to be distributed weekly in May and in June.

Under the leadership of Madeline Cruz, One Stop Coordinator, we have been providing 75 boxes of free fresh fruits and vegetables directly to our students. Our first day of distribution started with 50 boxes and the boxes were gone before the distribution time ended. Shortly thereafter, Madeline advocated for more fresh produce and we are fortunate to have been granted an additional 25 boxes per week. In fact, when students pick up the free produce, they are also offered the option of picking up food from the pantry. This is a telling sign of how many of our students and families are currently experiencing food insecurity challenges. With the impact of the pandemic on our students’ financial situations at home, and the increase in prices of food costs, this program came at a perfect time and students are very grateful. Our students express gratitude for the additional support every week.

Coordinating this weekly distribution is not an easy undertaking. Under the guidance of Madeline, many volunteers throughout SDEM and student workers help to bag and distribute the fresh fruits and vegetables weekly.

We are also very thankful for the facilities staff that help us with moving the heavy boxes, setting up the tables, and of course the clean up after the distribution. We are thankful for them all.

FS 130 Food, Culture, and Health

This course introduces students to cultural food practices across cultures. It explores the interconnections between personal identities and social groups through food production, purchasing, preparation, and consumption. Starts with an understanding of food as a source of human sustenance, the choices of the ways it is consumed, its symbolism in cultural and religious practices, and its importance as a vehicle for intercultural communication.

Traditional practices of key cultural groups represented in metropoles around the globe are analyzed from the perspective of culture, history, religion, nutritional status, traditional practices, and culinary adaptations.

FS 140 Urban Agricultural Systems

This course addresses the basics of safe and sustainable food production. It includes discussions on topics such as the historical development of agriculture and farming practices, domestication of food crops, plant sciences, ecology, and environmental quality. The course delves into modern agricultural methods and farming practices that impact modern urban societies. Students will participate in hands-on experiences including practicing hydroponic farming techniques to grow short life leafy vegetables, and traditional farming techniques used in community farms in urban settings.

Variety of giveaway produce.

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A Hidden Garden near Hostos Community College

By Maker Senfis ’22

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hat would be the best way to end a semester?

I think what happened to me in the last week of the semester was a close answer to that question. I took the course Plants and Society and enjoyed the labs very much because of the practical experiences. The last lab was about Urban Agriculture.

Our instructor, Professor Henderson, surprised us by announcing that the last lab would be a field trip to La Finca del Sur. La Finca del Sur was a great discovery for me. It is a community garden a ten minute walk from Hostos Community College. A small natural refuge hidden in a

line. They reached out to people in the area and started contacting organizations that could support their plans.

The community responded positively.

Since then, La Finca del Sur has become a place where local farmers and farming enthusiasts meet to grow fruits, vegetables, and aromatic and medicinal herbs. The garden also has an apiary, a gazebo for plays, composting boxes, and other facilities that are being activated little by little after two years of the pandemic. The garden has an amazing diversity of cultivated plants, beets, radishes, onions, garlic, mint, sage, parsley, lettuce, and more. We had the chance

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I was happy to discover this hidden garden. I found it hard to believe that such a place could be found in the South Bronx.

Hostos Community College Grand Concourse

Stre et E. 1 38

E. 149 St

reet

La Finca del Sur Walton Avenue

corner of the South Bronx. I had walked by that area for almost three years and never noticed it. I thought it was an abandoned lot.

Once we arrived on the day of the field trip, we met the director of the garden, Ms. Nancy Ortiz, and Ms. Stacey, the coordinator of activities. Both ladies told us about the history of La Finca del Sur, its founders, and its mission. It was in 2009 when a group of local women, concerned about the lack of access to healthy foods in the area, looked for a place to start a communal garden.

They found the space in the intersection of Grand Concourse and 138th street. It was an unoccupied lot next to a fortress-like wall under the Metro North train

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to visit the apiary, see the honeybees, and observe the process of honey collection.

I was happy to discover this hidden garden. I found it hard to believe that such a place could be found in the South Bronx. Several words from Ms. Ortiz remained in my mind, but the most important were: “We grow organic food for the community”. That phrase sums up the role of this urban farm and its importance for the people in the area. I am among the people who think that “we are what we eat”, therefore, I find La Finca del Sur to be a great resource for healthy farm produce in the community.

Finally, the answer to my initial question: There is no better way to end the semester than visiting La Finca del Sur.

La Finca del Sur uses raised beds for growing vegetables free of soil contaminants.

Spring radishes and other vegetables are grown with no pesticides or artificial additives.

Trained professionals periodically inspect the beehives.

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Food Studies Options » Food and Social Issues Program of Study » Food Policy Track Program of Study » Environment and Sustainability Track Program of Study » Health and Nutrition Track Program of Study » Food Studies Major Courses

Credit for Prior Learning Department faculty are reviewing opportunities for students to earn credit toward this degree from prior learning experiences. Please contact the department for more specific information about earning course credits.

Career Resources The Career Services Office at Hostos provides students with career direction and employment options through individual and group counseling, access to resources, job-readiness preparation and practical work experience. At the same time, we promote independence, professionalism and personal responsibility.

Resources for Food Studies Graduates Hostos Community College is a partner school with the Community College Transfer Opportunity Program (CCTOP), a scholarship and assistance program for students transferring to New York University (NYU). Food Studies graduates have the opportunity to pursue a BS degree in Nutrition and Food Studies in either of two concentrations: Food Studies or Nutrition and Dietetics. For additional information contact: cctop.admissions@nyu.

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GUEST SPEAKERS

Food Studies News | Vol. 1, June 2015

March 14 and 17, 2022 Photos: Alexis Miller from ffacoalition.org | Patti Wood from grassrootsinfo.org.

FROM THE ARCHIVES

“Introduction to Environmental Issues in Factory Farms” and “Discussion on Environmental Effects of Factory Farms and Food Justice”

By Alexis Miller, Educational Coordinator Factory Farming Awareness Coalition​

March 24, 2022 “GMOs and the harmful effects of pesticides”

By Patti Wood, founder and executive director Grassroots Environmental Education “Dismantling Racism in the Food System” Guest Lecture by Eric Holt-Giménez, March 2015.

VIA INSTAGRAM hostosfoodstudies

At the New York Botanical Garden celebrating the new “African American Garden: Remembrance & Resilience” in the company of Professor Henderson, Diana Kreymer, Idelsa Mendez ’06 and our Urban Foodways Intern, Maker Senfis ’22. #hostos

hostosfoodstudies

Food Studies Awards Recipients 2022.

hostosfoodstudies Plants in pots: Thai basil, Purple basil, and Genovese basil.

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ASSOCIATE IN SCIENCE

Food Studies The Associate in Science (A.S.) Degree in Food Studies at Hostos Community College consists of 60 credits, which includes: Common Core courses required by the City University of New York; Food Studies core courses; a career practices course; and a required internship. After the first semester students select a track in one of four areas: Food Policy; Food and Social Issues; Health and Nutrition; or Environment and Sustainability. These tracks prepare graduates to transfer into four-year bachelor’s programs in food studies and related fields such as political sciences, urban studies, nutrition, and environmental studies. ________________ El titulo académico de Asociado en Estudios Alimenticios de Hostos Community College consiste en 60 créditos, que incluyen cursos básicos requeridos por City University of New York; cursos de especialidad en Estudios Alimenticios; una practica pre-profesional. Despues del primer semestre de estudios, el estudiante selecciona una de cuatro líneas de especialidad: Política Alimenticia; Alimentación y la Sociedad; Salud y Nutrición; o Medio Ambiente y Sostenibilidad. Estas áreas de especialización preparan a los graduados para transferencias a programas de bachillerato de cuatro años en estudios alimenticios y otras profesiones relacionadas, tales como ciencias políticas, estudios urbanos, nutrición, y estudios medio ambientales.

APPLY NOW

The program is open to freshmen students or current or transfer students with fewer than 24 credits.

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Food Studies Committee Dr. Francisco Fernandez Chairperson, Natural Sciences Department Dr. Flor Henderson Coordinator, Food Studies Program Amanda Bernal-Carlo Natural Sciences Department Ms. Kathleen Delgado Instructor, Food Studies Program Dr. Elyse Zucker English Department Mr. Fabian Wander Director, Health and Wellness Center

hostosfoodstudies Natural Sciences Department

Hostos Community College 500 Grand Concourse Bronx, NY 10451

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INFORMATION Foodstudies@hostos.cuny.edu 718-518-4142 718-664-2515

Food Studies News Editor Flor Henderson Editorial Design and Digital Production Jose R. Garcia Food Studies News Contributors Amanda Bernal-Carlo Gloria Mariel Lopez Carvalho ’22 Karin Contreras Kathleen Delgado Flor Henderson Anna Ivanova Debis Mendez Emilio Pena Maker Senfis ’22 Narell Vasquez Elyse Zucker