PODCAST · arts
The Capstone
by Prescott College
Celebrating a more just and sustainable food system.
Episodes
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Reconnecting Children to Their Food
For her Capstone project, Suzanna Coffin designed an educational curriculum for students in grades kindergarten through 6th grade with experiential learning opportunities designed to reconnect a generation of children to their food. Suzanna lives and works now in Portland, Oregon and graduated…
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Food Policy and Urban Food Security
Examining the relationships between Urban Agriculture and Policy is the area of interest for this episode of The Capstone, featuring Sean Flaherty. Sean cites an increasingly urbanized population with growing levels of food insecurity, as the motivation to look beyond improving efficiencies in…
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Fiber Hemp for Ohio Farmers
Sasha Sigetic is an agricultural educator, farmer, craftsman, herbalist, and mother, who runs Black Locust Livestock and Herbal as well as currently serving as the Program Director for the Ohio Ecological Food and Farm Association. Her Capstone project explores hemp as an ecologically valuable…
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Supporting Cultural Foodways Within Community Nutrition Programs
Jez Vedua-Cardenas currently resides in Southeast Michigan, where she was born and raised. Jez is a Registered Dietitian (RD) and an International Board Certified Lactation Consultant (IBCLC), and works with WIC (a supplemental nutrition program of the USDA for Women, Infants, and Children.)...
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The Experiential Guide to Food Systems Literacy
In this episode, Olivia Rovang talks about the ways Experiential Education is critical to Food Systems literacy–understanding this type of literacy as an essential aspect of incentivizing stakeholdership and change within the sustainable food systems movement. Her Capstone project produced a...
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Sobre La Mesa (On The Table): An exploration of Food & Culture
Courtney Buzzard (she/her) is a M.S. of Sustainable Food Systems Candidate at Prescott College. She is the proud daughter of a long history of farmers on her father’s side and her mother, a Nicaraguan immigrant to the United States. Beginning with a B.A. in Sustainably from Arizona State...
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The Small Farms Biodiversity Toolkit
Food, nature and people have always been MaryEllen’s passions, and her sustainable food systems work seeks the flourishing of all three. Co-founding a community garden over ten years ago opened her to synergies in natural systems and ways humans could cooperate with them. She recently started a...
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Using GIS to Make Food Systems Data Accessible
Focused on the Olympic Peninsula bioregion in Washington State, this project addresses limited local food procurement, affordable food access and limited non-direct marketing opportunities for small and mid-sized producers by developing a participatory value chain coordination model. She creates…
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Community-Engaged Research Supports Urban Agriculture
Claire Turner’s Capstone project uses community-engaged research methods to inform business operating model recommendations for The Greenhouse Project (TGP), a historic 2.2-acre agricultural site in San Francisco. The project is envisioned as a model urban agriculture initiative, a collaborative...
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Family Cookbook for Fun, Wellbeing, and Better Nutrition
The “Cooking Together Cookbook” is a response to child nutrition challenges that supports an environment where children and parents can learn and enjoy cooking activities together with the goal of improving child/parent relationships, child mental health, and nutrition. Casey McManus created the...
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Supporting Food Sovereignty with Social Media
Indigenous people around the world are initiating food sovereignty movements to regain control of their food systems. The globalized industrial food system has increased the disconnection from traditional foodways and knowledge and has increased the risks of diet-related diseases. Kit Laux…
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Food Bank Relationships Help During COVID-19
One of the impacts of COVID-19 was a dramatic rise in unemployment, and with that, increases in food insecurity experienced by those in Bianca Garcia’s hometown of Las Vegas, Nevada. Noting how Three Square, Southern Nevada’s only food bank, managed to pivot effectively to cope with the increased...
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Creating City-wide Composting
For consumers interested in making ethical choices regarding meat consumption, Karlee Shields wrote a handbook with the goal to re-connect people to the food they eat as a tool to shift animal production toward more environmentally restorative and cruelty-free practices.
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Insubordinate Bodies and Food System Alienation
Trigger Warning: Content may trigger those with sensitivities to issues related to disordered eating and body image. Zephyr Schott brings forward a book proposal as their Capstone project. The book is an examination of the ways the State acts on bodies and eating modalities through control of…
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Farmer-friendly Food Safety Policies
Prescott College MS in Sustainable Food Systems student Rachel Wilson examines the Massachusetts Commonwealth Quality Program (CQP) as a case study for a successful state-led certification program that is accepted by all produce buyers in the state with reduced compliance obstacles for farmers.…
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Sweet as Honey: Reviving Appalachian Communities Through Food-based Enterprise
For the coal miners of Appalachia, climate change has brought about economic hardship as jobs are being lost to the necessary growth in the renewable energy sector. August Stubler examines through a literature review and case study analysis, the movement toward food-based economic revitalization....
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Preserving Florida's Agricultural Land
Julia Soondar took on the challenge of examining the tension between the critical contributions Florida’s agricultural land offers to the state’s food system, the environment, the economy, and various stakeholders, and concerns over the social, environmental, and economic consequences of the…
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Microgreens for All!
Our first guest of Season 4 is Carly Dureiko who was born, raised, and continues to work in Cleveland, Ohio. She attended Kent State University for her bachelor’s degree in Nutrition and Dietetics and through a dietetic internship program post-graduation, became a registered dietitian. She...
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Opportunities for Sustainability and Justice in Agricultural Science Education: A Literature Review
This episode features Carly Chaapel.
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Supporting Farm to School Initiatives in Vermont through the Design of a K-5 Classroom Cooking Resource
This Episode features Christine Gall, MS in Sustainable Food Systems program at Prescott College.
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Cultivating Community Roots: A Toolkit for Improved Community Food System Governance for Greater Resilience and Food Security in Rural Alaska
Robbi Mixon has spent the last decade working with producers in Homer, running the local farmers market, and launching the Alaska Food Hub. She joined the Alaska Food Policy Governing Board three years ago, hoping to represent the interests of farmers and fishers on the Kenai Peninsula. In…
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Centering Food Systems to Support Aging Out Foster Youth
Jespen Nyblom brings the knowledge of Horticulture, Sustainability, and Sustainable Food Systems to his work serving foster youth programs in the Willamette Valley of Oregon. Working with Extension programs in his region, he developed a Capstone project that advocates centering food systems in...
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Food Systems-Centered International Development Strategies
With many years of experience working in international development, Kelley Bishop’s Capstone offers new perspectives on this work and details why he believes food system development as a leverage point strategy can work holistically to reduce poverty, address health, nutrition, human rights…
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The Capstone - Season 3, Episode 2
Combining her experience with nutrition and oncology with her food systems volunteer work in India, for her Capstone, Andrea Rossi partnered with a small international development organization addressing the nutritional needs of school-age children in Bangladesh’s river island communities. She...
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Seed Saving and Regional Resilience
Guest Bio: Laurel Balog Laurel Balog became interested in agrobiodiversity and seed sovereignty through her undergraduate studies in ecology and natural resource management. Through her graduate studies at Prescott College and in her work managing St. Lawrence University’s 100-acre Living...
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Helping Farmers Market Sustainability
For his Capstone, Dave Kuder created a guide for farmers who are interested in direct marketing. In addition, he developed a plan for a specific business that would work with farmers to create the promotional and educational materials they need. The business is called True Abundance Marketing. In...
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Waste Not, Want Not
Motivated by knowing that 40% of all food produced in the US is consequently thrown away, and most of that waste happens at the household level, Mariah Hachmeister created a comprehensive and interactive food waste reduction workshop for consumers.
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Burger With a Side of Sustainability
For consumers interested in making ethical choices regarding meat consumption, Karlee Shields wrote a handbook with the goal to re-connect people to the food they eat as a tool to shift animal production toward more environmentally restorative and cruelty-free practices.
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Gardening for Health
For her Capstone, Claire Tuohey-Mote designed learning modules focused on changing health outcomes for vulnerable adult populations through gardening. Through on-farm experiential learning, the workshop offers opportunities to access emotional, physical, mental and social well-being.
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Helping Farmers Market Sustainability
For his Capstone, Dave Kuder created a guide for farmers who are interested in direct marketing. In addition, he developed a plan for a specific business that would work with farmers to create the promotional and educational materials they need. The business is called True Abundance Marketing. In...
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Truckin’ Toward a Local Food Vision
Interested in mobile food vending, Chad Snader evaluated different value propositions and developed a business plan for a food truck that would be a bridge between eaters and local food producers, addressing the challenges of local sourcing, menu development, pricing, and transparency.
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Food Literacy For Families
Courtney Bonzo researched the pedagogy of food literacy to create a hands-on primer focused on families. Through activities that can be done together, she empowers families with a foundation for understanding food systems sustainability.
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Learn By Doing
Alex Sawatsky, Farm Manager at Rutgers University, created a course on small-scale organic farming for Rutgers with an emphasis on student-focused, experiential learning. His course is founded on the dynamic interaction of the elements of sustainability—economic, political, and social.
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Episode 6: Growing Nutrition in Hospitals
Sherri Pinero discusses her innovative Capstone project, a guide to creating a hospital-based edible educational garden, framed around nutrition and culinary programs. A model now being embraced by Kaiser Permanente, Sherri’s guide provides a socially responsible health education model that...
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Episode 5 - Food Entrepreneurship
Cassie Greenberg brings her own business experience forward in her Capstone, a working template for business consultants interested in helping small local farms and food businesses become successful. She talks about how plugging into her step-by-step guide sets business consultants on a path to...
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Episode 4 - Mapping Denver’s Food Security Network
Working for Slow Food Denver, Hannah Keitel noticed there was an opportunity to improve the impact of food security work in the city by engaging a variety of stakeholders with an asset-based collaborative network map. She discusses the model and network mapping tool she developed in her Capstone…
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Episode 3: Dig Into School Gardens
Brooke Franklin’s experience of managing a school hydroponic tower garden in her bioregion led to her choice of capstone topic, in which she tackles a comprehensive review of research that on the barriers to having a school garden program and what facilitates success.
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Episode 2: Let's Talk Dairy
Molly Fenske shares her experiences in creating a guidebook to opening dialogue opportunities between consultants and dairy farmers that addresses operational challenges and strategies that will enable them to implement sustainable solutions that are visible to consumers.
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Episode 1: Serving Those Who Served
After 25 years in the culinary industry, Mike Dewes, Culinary Director of the Vermont College of Fine Arts in Montpelier, VT, has created a Veteran-focused Culinary Sustainability Program and discusses the impact of veteran-focused food systems education focused on sustainability.
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Frequently Asked Questions
How many episodes does The Capstone have?
The Capstone currently has 39 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is The Capstone about?
Celebrating a more just and sustainable food system.
How often does The Capstone release new episodes?
The Capstone has 39 episodes. Check the episode list to see recent publication dates and frequency.
Where can I listen to The Capstone?
You can listen to The Capstone on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts The Capstone?
The Capstone is created and hosted by Prescott College.
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