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9. Food Studies: Faculty, Staff, Resources

Food Studies: Faculty, Staff, Resources

Faculty and staff from several disciplines and areas of the college create the foundation for the Center for Food Studies.

Faculty and Staff

• Katie Boswell, Faculty in Anthropology, Division of Social Studies
• Chris Coggins, Faculty in Geography and Asian Studies, Division of Social Studies
• Tom Coote, Faculty in Environmental Studies, Division of Science, Mathematics, and Computing
• KellyAnne McGuire, Outreach Librarian
• Donald McClelland, Faculty in Environmental Science, Division of Science, Mathematics, and Computing
• Erin McMullin, Faculty in Biology, Division of Science, Mathematics, and Computing
• Brian Mikesell, Director of the Alumni Library
• Sarah Snyder, Faculty in Biology, Division of Science, Mathematics, and Computing
• Maryann Tebben, Faculty in French, Division of Language and Literature

Berkshire Organizations and Resources

• Setting the Table for Success: A Food Service Toolkit
  Increasing Local Food Purchasing by Institutional Food Service Management, from Farm to Institution New England
• Local Food and Agriculture
  In Berkshire County, Sustainable Berkshires, a project of the Berkshire Regional Planning Commission
• Massachusetts Food System Plan
  a collaborative project of the Massachusetts Department of Agricultural Resources (MDAR), the Massachusetts Food Policy Council, and the Metropolitan Area Planning Council.

Suggested reading

• A Place at the Table: Young Farmers Band Together to Keep Land in Agriculture, Hill Country Observer, February-March 2015
• The Double Pyramid (Diet and Environmental Impact), Barilla Center for Food and Nutrition
• The Future of FOOD, National Geographic
• The USDA on Food Hubs, source: http://www.ams.usda.gov/
• "Everything and the Kitchen Sink," Notre Dame Magazine, Winter 2013/14
• "Can a Banh Mi Save the World?," Food Management magazine, April 2014
• "From Farm to Table," Orion magazine, Nov/Dec 2013