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April 10, 2018 at 10:57 am

Ecuadorian Delegation Spends a Day with Food Studies

Delegates from Pontificia Universidad Católica del Ecuador in the high tunnel.

Delegates from Pontificia Universidad Católica del Ecuador in the high tunnel.

Food Studies theme students and faculty hosted a visiting delegation from the Pontificia Universidad Católica del Ecuador on Friday, April 6.

The group, including five different deans of Ohio University, had a week-long visit to Athens hosted through the Center for International Studies.

Food Studies spent the day giving the visitors an educational experience of the OHIO themes and the local food system in Athens. Starting with a meeting at the Yamada International House, Dr. Bob Frank, Dean of the College of Arts & Sciences, shared the history of the interdisciplinary theme programs that he created when coming to OHIO. Dr. Theresa Moran, the Food Studies director, shared a beautiful video and anecdote about the partnership between OHIO and PUCE revolving around seed saving. The two universities have been working on a collaborative project on the history and culture of seed saving in the Andes and Appalachian mountains.

PUCE visitors at ACEnet, photo inside warehouse

PUCE visitors at ACEnet

After a hyper-local lunch hosted by the Village Bakery, the group headed to the Appalachian Center for Economic Networks, or ACEnet. They were guided through a tour by ACEnet staff Adam Kody and Alexandria Polanosky ’17 and were able to see all the different facets of the  commercial kitchen space.

Following the tour, the delegation visited the OHIO Plant Biology Learning Garden, guided by student Julie Scott. The farm visit provided a visualization of the interdisciplinary nature of the Food Studies program, showing the guests the working space that students can gain hands-on production experience.

PUCE visitor at Plant Biology Learning Garden

PUCE visitor at Plant Biology Learning Garden

Following the OHIO garden, they headed over to the Jackie O’s facilities on Stimson Road, where Dr. Mick Held, Associate Professor of Chemistry & Biochemistry, gave a guided tour of the process of creating Jackie O’s beer. Held teaches a brewing science class, part of the Food and Society Certificate, where students use the Jackie O’s facilities as a classroom lab space. The PUCE guests spent time with Jackie O’s owner and OHIO alum Art Oestrike and were even able to sample some of the craft brews—the perfect way to end a very long and inclusive day of local food.

PUCE visitors at Jackie O's brewery

PUCE visitors at Jackie O’s brewery

Food Studies is looking forward to future partnerships with PUCE and its faculty, hoping to expand on projects surrounding the production and consumption of local food and drink.

Food studies graphic, with outlines of eggplant, tomato, corn, etc.

 

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