CSU East Bay

For many years I have been teaching first generation college students from low income and ethnic minority backgrounds at California State University, East Bay (CSUEB). CSUEB was previously recognized as one of the most diverse universities in the United States mainland by the Western Association of Schools and Colleges Senior College and University Commission. It also recently ranked at the top of U.S. News and World Report’s ethnic diversity scale for regional universities in the west. My students, over 125 per quarter are studying to become teachers, social workers, therapists, nurses, doctors, occupational therapists, and health administrators. All of my courses have a diversity and social justice component and include some materials related to food (including food insecurity, gardens, and health.  I  hope to develop this curicula  further.  In 2016 I received an award for exceptional service to my students, especially those who were first generation and with disabilities (learning differences). I have a Masters in Public and a doctorate in Medical Anthropology and my relationship to food encompasses culture, health and social justice.   In addition, for the past three years, I worked in a middle school cooking program as a volunteer parent teaching and cooking with sixth graders and occassionally seventh and eighth graders. Previously, I  taught  at course called the Anthropology of Food at California College of Arts and Crafts.  I also have taught cooking classes with youth including a summer cooking class, Chinese Vegetarian Cooking, for youth 9-12 years old, which focused on both the cultural and health aspects of Chinese food. As a young college student, I read "Diet for a Small Planet" and my relationship to food was forever transformed. Simulatenously,  I was  part of a food cooperative at Oberlin College  which was an incredible experience; I was menu planner,  and learned how to cook healthful meals, bake bread, make tofu and yoghurt for 100 fellow students. Personally, I have also been inspired by my nonagenarian mother who was a forerunner of the organic gardening movement before it was even labeled as "organic"; as a child my mother grew many of our vegetables without using pesticides.  As a mother whose teenage daughter has been a part of the BUSD organic cooking and gardening program since kindergarten, I am so appreciative.