As a certificate student in the Goodwin-Niering Center for the Environment, I get to do a lot of amazing things. Last year, I worked for a conservancy group, organized field work days, met farmers and activists in the community, and made some truly great friends in the center. This past weekend, I was reminded just how lucky I am to be part of the center when I got to participate in the Feeding the Future Conference, which took place on campus. The two-day event included speakers like Dan Barber, executive chef at Blue Hill and Blue Hill at Stone Barns; Marlene Zuk, evolutionary biologist and author of "Paleofantasy: What Evolution Really Tells Us About Sex, Diet and the Way We Live;" and Malik Yakini, founder and the executive director of the Detroit Black Community Food Security Network. In addition to these speakers that are doing great things in the world of food, I also got to host and introduce Zuk at the conference, a daunting but exciting task. I have to admit I was pretty nervous but it went well and was a hugely rewarding experience for me.
The networking opportunities for me and my classmates were plentiful, an experience I couldn't ha ve had at any other time or place. I had a great conversation with a journalist who was writing about the conference for CC:Magazine, and I connected with the president of Food Tank who asked some of my friends and I to write about how we are going to live in a zero-waste house next year on campus.
I had a fascinating conversation with David Barber, co-owner of Blue Hill and founding partner of Stone Barns Center for Food and Agriculture. He's also a Connecticut College alumnus and a trustee of the College. My friend and I asked him about the food that does not make it to restaurants and is wasted in the delivery process, since his New York City restaurant recently had an event focused on just that topic. He showed us a picture of a monkfish, which has very delicious meat in its head but is not usually shipped to restaurants because the small quantity doesn't justify the cost.
The attendees also got to experience a lot of local foods and sushi that help support the ideas of feeding the future. I think the highlight of that was eating cricket sushi from Miya’s Sushi in New Haven. (Yes, that's cricket sushi in the photo.)
As college students, we are encouraged to make connections and network, but it's not always easy or accessible. Events like these are different, bringing together many people who are an integral part of the college experience and help prepare us for life after graduation.