In fall 2019, I helped organize “Sustainable Reimaginings of Global Flavors” for the opening reception of the Smith Year on Climate Change conference. Students submitted recipes and worked with chefs on campus to reinvent their special dish using sustainably sourced local ingredients. The event was an opportunity for students with ties to different parts of the world to reconnect with important culinary traditions from a creative and sustainable perspective. Recipes included picadas using masa from Mi Tierra restaurant and a remake of traditional conch fritters with local clams.

“As an intern for CEEDS (The Center for the Environment, Ecological Design, and Sustainability) and the student liaison for the Latin American and Latino/a studies program, I am inspired by the possibilities that shifting our relationship to land and food make possible. I am dedicated to making space for students to engage with questions of sustainability from diverse and interdisciplinary perspectives.”

I am inspired by the possibilities that shifting our relationship to land and food makes possible. As an intern for CEEDS (Center for the Environment, Ecological Design and Sustainability) and the student liaison for the Latin American and Latino/a studies program, I am dedicated to bringing more projects like this to life on campus and making space for students to engage with questions of sustainability from diverse and interdisciplinary perspectives.