Carbon Footprints of Food: A Guide to More Sustainable Food Choices?

by |September 7th, 2018

by Sarah Foster, Student in SEE-U NYC: Agro-eco/Food Systems Course Along with the rise of food labels and certifications such as USDA Organic and Free Range has come a push for reporting the carbon emissions of food on packages. The idea is that in announcing the footprint of each food item, consumers will make more… read more

Enjoying That Spicy Tuna Roll? It May be the Last One You Eat

by |September 7th, 2018

by Caroline Soper, Student in SEE-U NYC: Agro-eco/Food Systems Course It’s easy to understand the appeal of eating tuna. It’s a large fish, catching it feels like we’re one step closer to taming the ocean. It has beautifully colored flesh, and it can have a spectacular taste and texture when eaten fresh. So taking all of… read more

The Multi-sided Coin of Mandating Sustainable Food Choices in Schools

by |September 4th, 2018

by Max Rose Zimberg, Student in SEE-U NYC: Agro-eco/Food Systems Course It is widely recognized that food production and consumption has a profound impact on the environment and other socio-cultural and economic domains. Agriculture accounts for about one third of global greenhouse gas (GHG) emissions—more than all modes of transportation combined, having increased 14% since 2001… read more

Almond Orchards in California: Healthy or Hazardous?

by |August 29th, 2018

by John Richardson, Student in SEE-U NYC: Agro-eco/Food Systems Course During the 2011-2017 California drought, lots of media attention was focused on one of the largest consumer of water in the state: almonds. Fueled by a boom in health-minded consumers and a climate well-suited for almond trees, almonds have quickly risen to become one of the… read more

Science is Political

by |August 28th, 2018

by Rachel Ticotin, Student in SEE-U NYC: Agro-eco/Food Systems Course In the United States, one of the first songs children learn either at home or in pre-school is “Old McDonald.” In the song, two to six-year-old children remember all the animals on a farm and act out the sounds they make. Think about it, three-year… read more

The Mystery of Soy

by |August 27th, 2018

by Grace Hwang, Student in SEE-U NYC: Agro-eco/Food Systems Course Disclaimer: This is not medical advice, nor a suggestion to modify a person’s diet in any way. As a Korean-American, soy has been an integral part of my diet for as long as I can remember.  Tofu, fermented-soy bean paste, pickled soybeans, and other soy products… read more

Some explosives in your salad?

by |August 24th, 2018

by Lila Rimalovski, Student in SEE-U NYC: Agro-eco/Food Systems Course   There are two tales in modern global history that are more similar than you’d think: one is the story of wartime explosives, the other is the story of industrial agriculture. The point of intersection between these two boils down to a seemingly invisible yet… read more

What You Eat Is Probably Not What You Think

by |August 23rd, 2018

by Davis Surface, Student in SEE-U NYC: Agro-eco/Food Systems Course When the phrase “all natural” is printed on a food label, it means absolutely nothing in terms of the ingredients used in the product or the practices used to prepare it (The Cleveland Museum of Natural History, 2018). For something to be labeled as “organic”, it… read more

Categories: News, SEE-U

Let Them Eat Kale: A History of Produce in Low-Income NYC Neighborhoods and the Murky Future of EBT Card Usage at Farmers Markets

by |August 21st, 2018

By Priya Mishra, Student in SEE-U NYC: Agro-eco/Food Systems Course Entering the one train at Van Cortlandt Park and taking it down an hour to Wall Street can feel like going from one world to another. The segregation of New York City’s different neighborhoods by income level is part of a very deliberate and racist history… read more

$150 Groceries?! The Sneaky Science of Supermarkets

by |August 20th, 2018

by Julia Cobb, Student in SEE-U NYC: Agro-eco/Food Systems Course Camembert called to me. I needed her. And Parmigiano Reggiano. And Cave-Aged Gruyère. And Red Wax Gouda. Or so I explained to my boyfriend as I sampled yet another slice. “Just one more,” I promised. It wasn’t just one more. Soon I had sampled four different… read more