Prescott College
The CapstoneEpisodes
Episodes of The Capstone
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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 men
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 increase
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, ma
For consumers interested in making ethical choices regarding meat consumption, Karlee Shields wrote a handbook with the goal to re-connect people to the food they eat as a tool to shift animal production toward more environmentally restorative
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
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 s
For the coal miners of Appalachia, climate change has brought about economic hardship as jobs are being lost to the necessary growth in the renewable energy sector. August Stubler examines through a literature review and case study analysis, th
Julia Soondar took on the challenge of examining the tension between the critical contributions Florida’s agricultural land offers to the state’s food system, the environment, the economy, and various stakeholders, and concerns over the social,
Our first guest of Season 4 is Carly Dureiko who was born, raised, and continues to work in Cleveland, Ohio. She attended Kent State University for her bachelor’s degree in Nutrition and Dietetics and through a dietetic internship program post-
This episode features Carly Chaapel.--- Send in a voice message: https://podcasters.spotify.com/pod/show/prescott-college/message
This Episode features Christine Gall, MS in Sustainable Food Systems program at Prescott College.--- Send in a voice message: https://podcasters.spotify.com/pod/show/prescott-college/message
Robbi Mixon has spent the last decade working with producers in Homer, running the local farmers market, and launching the Alaska Food Hub. She joined the Alaska Food Policy Governing Board three years ago, hoping to represent the interests of
Jespen Nyblom brings the knowledge of Horticulture, Sustainability, and Sustainable Food Systems to his work serving foster youth programs in the Willamette Valley of Oregon. Working with Extension programs in his region, he developed a Capston
With many years of experience working in international development, Kelley Bishop’s Capstone offers new perspectives on this work and details why he believes food system development as a leverage point strategy can work holistically to reduce p
Combining her experience with nutrition and oncology with her food systems volunteer work in India, for her Capstone, Andrea Rossi partnered with a small international development organization addressing the nutritional needs of school-age chil
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 manag
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
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 consum
For consumers interested in making ethical choices regarding meat consumption, Karlee Shields wrote a handbook with the goal to re-connect people to the food they eat as a tool to shift animal production toward more environmentally restorative
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,
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
Interested in mobile food vending, Chad Snader evaluated different value propositions and developed a business plan for a food truck that would be a bridge between eaters and local food producers, addressing the challenges of local sourcing, me
Courtney Bonzo researched the pedagogy of food literacy to create a hands-on primer focused on families. Through activities that can be done together, she empowers families with a foundation for understanding food systems sustainability.---
Alex Sawatsky, Farm Manager at Rutgers University, created a course on small-scale organic farming for Rutgers with an emphasis on student-focused, experiential learning. His course is founded on the dynamic interaction of the elements of susta
Sherri Pinero discusses her innovative Capstone project, a guide to creating a hospital-based edible educational garden, framed around nutrition and culinary programs. A model now being embraced by Kaiser Permanente, Sherri’s guide provides a s
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