I work at the intersection of the history of biology, environmental history, and cultural history. In addition to teaching a senior seminar on the history of food in America, I often include food-related topics in my other courses. I have written two prizewinning books: A Passion for Birds: American Ornithology after Audubon (Princeton Univ. Press, 1998) and Nature’s Ghosts: Confronting Extinction from the Age of Jefferson to the Age of Ecology (Univ. of Chicago Press, 2009). My current research project examines the cultural and environmental history of the American alligator.
I’m a Senior Instructor in the Department of Geography, where I teach large online sections of World Regional Geography and Geography of Wine. I am interested in expanding course offerings and collaborative study abroad experiences that focus on viticulture, viniculture, wine culture, wine history, and specifically the food/wine concept of terroir.
I am an extension agent with Virginia Cooperative Extension. I have been with Extension since 2009. I have a BA in History and a MSED in agricultural and extension education. I have been overseas twice to work on capacity building in the agricultural sector. My interests include local food supply chains, value-added foods, food and social justice, diversity and inclusion, capacity building, the confluence of food and its impact on people’s lives, urban/suburban agriculture and rural development.
I have been teaching in the Virginia Tech Architecture graduate program since 2001. I am a licensed architect and have worked with firms in New York City and New Haven, Connecticut. I hold an undergraduate degree in Philosophy from the University of the South, a Masters of Architecture from Virginia Tech and a Masters of Environmental Design (history/theory) from Yale University. I've long been interested in the relationship between food and architecture; I'm thrilled to learn about this new program.
My research is broadly located at the intersection of international political economy, political ecology, critical race studies, and theories of decolonization. My current research projects include my role as a co-investigator on a SSHRC-funded multi-institutional, transnational collaboration titled "Four Stories about Food Sovereignty," which investigates the central role of Indigenous struggles around food and land rights in addressing the climate crisis. Website
I work in the political sociology of science and technology, emphasizing food governance, controversies in nutrition, international politics of food and risk, and the politics of demography and population. Recent work focuses on both governance practices within the USDA and expert authority within public settings. I advise a wide range of graduate students, have served as the graduate director for STS, and teach courses in science and technology policy, food politics, and public engagement with science.
I hold a College of Natural Resources degree in human-Nature relationships and two graduate degrees in Curriculum and Instruction, my PhD research focusing on the confluence of Indigenous worldview/ knowledge and science education. My postdoctoral fellowship was directed at strengthening relationships and engagement with Indigenous populations. As an Assistant Professor, I continue to work with tribes on initiatives related to community viability through Land-centered pedagogy, including emergent Indigenous concerns of food sovereignty, food security, and the revitalization of traditional foodways.
I have my MS and Ph.D. in food science from Louisiana State University and serve as a fellow of the Academy of Nutrition & Dietetics. I am currently directing a graduate program leading to a MS degree in Business Administration with specialization in Hospitality & Tourism Management. I am author of seven books mainly in the area of foodservice management. My career spans from teaching at Albright College, a liberal arts and science institution to research at the University of Illinois, Urban Champaign, all in foods, nutrition, and foodservice management.
I have 30 years of professional experience to evaluate strategies and stakeholders’ performance to create healthy and sustainable food environments for populations to prevent obesity and diet-related chronic diseases and address the Global Syndemic. My research strives to be relevant to inform policies for government, industry and civil society. Website
I focus on sensory science in my work. I research the flavor profiles of fermented and distilled products, new methods for understanding sensory experiences, and the social and theoretical dimensions of food-sensory experience beyond reductive biopsychological explanations.
My teaching and research follows the consequential interplay among writing, rhetorics, and technologies. I regularly teach courses in visual rhetorics, composition theory, and research methods, and I have focused first-year writing courses on environmental justice, mapping & memory, and food deserts. My current project is an edited collection, Radiant Figures, which looks at the crossroads shared by visual rhetorics and writing program administration. Website
My research, teaching, and outreach program centers on the role of power and equity in community education and development with scholarly interests in ontological politics, cultural studies, action research; participatory and cultural community development; critical pedagogy; and the political praxis of community food work. From these perspectives, my current intatitiaves focus on Appalachian community food security; the political economy of new farmer sustainability; storytelling for food justice; and the intersection of farmworkers, technology, and disability. I also direct the VT Center for Food Systems and Community Transformation, teach graduate and undergraduate courses, and provide leadership for the Virginia Beginning Farmer and Rancher Coalition and Virginia AgrAbility Program. Website
My research interests are at the intersection of food safety and food recovery, primarily how food handlers in food recovery organizations (e.g. food banks, food pantries, meal kitchens, etc.) can be equipped and empowered to safely handle food to ultimately protect the people they serve. I also support other research and extension projects with food producers, food handlers, and consumers to increase knowledge of food safety and inform behaviors. Website
I lead the Global Agricultural Productivity Initiative at VT CALS and author the GAP Report, an annual analysis of global progress toward productive sustainable food and agriculture systems. I have worked on agri-food policy in Washington, D.C., at the Global Harvest Initiative and the Alliance to End Hunger. I have an M.A. in African History from George Mason University and received the Lawrence Levine Prize for my thesis exploring the commercialization of agriculture in South Africa. Visit my website.
I teach public history, Native History, and early US History to graduate and undergraduate students. My recent public work includes a COVID-19 Mutual Aid project with the Southern Foodways Alliance, a collaborative, classroom-based oral history project about food and health disparities at the Virginia-West Virginia border, and an ongoing project with commercial seafood fishermen in Eastern Virginia. Website
I have been working in food studies for fifteen years. I am the editor of the Food Studies Journal for the Common Ground Food Studies Knowledge Community. I serve on their Board and am their Research Network Chair. I have done research on the Codex Alimentarius Commission, the US food safety regulatory regime, food security, food labeling, and the intersections among food, political economy, and mass political violence. Website
Among other topics, I research the politics of school meals in the United States and globally. My publications include the co-edited book School Food Politics: The Complex Ecologies of Hunger and Feeding in Schools Around the World (2011)—winner of a Critic's Choice Book Award from the American Educational Studies Association. I am currently working on a manuscript entitled Mystery Meat: Understanding the Political Fights Over School Food. Website
My work is grounded in an agricultural education community of practice that includes secondary teachers, teacher educators, preservice students, extension staff, as well as graduate students, and teaching faculty in the college of agriculture and life sciences. My teaching and learning work emphasizes developing inclusive teaching practices to support and engage all learners, so they feel comfortable being their authentic selves as they learn.
I study food as a way of understanding histories of environmental change, consumer behavior, technology, health, and justice. My first book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (Univ. of California Press, 2018), won a James Beard media award. I am now working on a history of food waste, writing a book on U.S. history through 15 foods, and editing an anthology on the making of modern food. Website
I completed my undergraduate education at Green Mountain College in 2016 and I received my MA in political science from Virginia Tech in 2020. My general research interests are in political ecology and political economy but, more specifically, I am interested in exploring the politics of food in relation to space and place, particularly in urban contexts. Outside of academia, I enjoy hiking, running, and climbing.
I am a graduate instructor in the Department of Political Science. My research interests broadly encompass political theory, biopolitics, critical food and eating studies, international political economy, and global food regimes. I am currently working on my dissertation, which examines subject-food relationships through the analytical grid of neoliberal governmentality and biomedicalization.
I am currently a Ph.D. student and Biobuild Fellow at Virginia Tech where my research involves treatment of residential food waste at its point-of-source through anaerobic digestion. As far as industry experience, I've held a VA Class-A Contractor’s License since 2001 and have a background in sustainable home design/build and renewable energy design and installation. I also have more than a decade of consulting, college teaching, and workforce training experience. In my free time, I enjoy being in the garden and greenhouse with my family. Tinkering on the digester in my backyard where I turn my family's food waste into natural gas and fertilizer is another favorite pastime. Click here to view my website.
Before beginning the PhD program, I completed my MA in Political Science at Virginia Tech. My research interests broadly involve studying the politics of food and cooking. More specifically, I am interested the normative dimensions of subjectivity and descriptive articulations of food and labor within contemporary culinary spaces, particularly restaurants. My current projects pursue this focus in the context of Euro-American culinary history and theory.
Previously a tech journalist reporting assorted emerging food technologies happening in New York, I am now a PhD candidate in Science, Technology and Society Program. My research project currently focuses on how emerging food technologies, such as cultured meat and vertical farming, are incubated and travel across national borders. I see the connection of food studies and STS provides new avenues to talk about climate issues, mind/body dualism, and evolving international geopolitics.
I am an instructor in the Department of Political Science and a lifelong member of the farming community. My family owns and operates Jones Family Farm in Harford County, Maryland. My research in environmental political theory and agrarian studies pertains to possibilities for a new agrarianism, repeasantization, and a sustainable and just agricultural future.
I am a graduate student in the Department of Food Science and Technology. I have always been interested in how food in particular interacts with the world and more generally how science interacts with society. Although I am a student in natural science, I’m always looking for opportunities to be engaged in social science, as it was my original interest. I came to the United States in 2018 from Vietnam, and am only now learning about the field of Food Studies, which is of strong interest to me.
One of my areas of research pertains to the use of microorganisms (fungi and bacteria) to produce delicious, nutrient-dense food by upcycling agricultural byproducts and farm seconds, the less-photogenic produce from local farms. I am also in the process of designing passive, low cost grow houses for the purpose of mushroom cultivation. I own and operate a commercial mushroom farm and vegetable ferment business just outside of Floyd, VA, where I cultivate a wide variety of gourmet and medicinal mushrooms and produce an assortment of fermented vegetable products such as sauerkraut, kimchi, and curtido. Website
I’m a student in the Master's in Public Administration program. Within the food system and public administration, I am interested in how we can leverage community partnerships for a more equitable food system. I previously served as an AmeriCorps VISTA member at Blue Ridge Area Food Bank in Harrisonburg, VA, where I completed a service year focused on child nutrition and community engagement. Currently, I work with Virginia Tech's Center for Economic and Community Engagement as the project coordinator.
I am a community organizer, advocate, and movement capacity builder from Appalachian Virginia. My work has focused on building infrastructure to support the economy, ecology, culture, and health of Appalachian communities. I am deeply passionate about traditional food cultures. Click here to view my website.
A member of the VT Engage team, I support food access initiatives on campus and in the NRV community through my work with the Campus Kitchen of Virginia Tech (CKVT) and The Market of Virginia Tech. I believe that access to foods that nourish us physically, emotionally, and socially is a basic human right. Website
I manage projects and operations in Special Collections and University Archives, where I also work to acquire new material and improve physical and digital access to materials in all collecting areas. In addition, I am the point person for reference, instruction, and outreach for our collection of more than 6,500 volumes and 100 manuscript collections relating to food and drink history and culture. I also manage “The Food Timeline” web resource, donated to Virginia Tech in 2020.
My work centers around relationships between place and people. As an educator, writer and occasional farmhand in Central Appalachia I am particularly interested in intergenerational land use projects and conversations, small scale farming, political economy of regional agriculture, and food practices as a part of a larger vision for resilient local economies. I am currently involved in work involving CBD hemp in the coalfields and my food based writing can be found in Pine Mountain Sand and Gravel, Dinner Bell Magazine, and the Journal of Appalachian Studies. Website
I am a 1983 and 1985 graduate of Virginia Tech from the College of Human Resources. My Master's thesis examined American values according to Good Housekeeping magazine food ads. I went on to have a career in food communications/recipe development/marketing in Chicago and Nashville. I am a cookbook author and a champion (episode 251) of the show Chopped! I am researching the history of self-rising flour and cornmeal. I teach (pre-covid) Salad Brain classes that examine creativity and Biscuit and Cornbread labs. Website
I hold a Food Engineering degree from Ecole Supérieure Polytechnique of Cheikh Anta Diop University of Dakar, Senegal and MS and PhD degrees in Food Science and Technology from Virginia Tech. My experience includes research on nutraceutical products used in African traditional medicine like hibiscus and teaching the Concepts of Food Product Development course. I am keenly interested in interdisciplinary research, value-added foods, the role of women in ground-up programs to enhance food security in my country as well as in implementing experiential learning approaches to help students better integrate and communicate Food Science knowledge and impact public health.