Blog

The Laurie M. Tisch Center for Food, Education and Policy proudly reflects on the enriching and transformative experiences shared during the Food Ed Conference & Awards. This event underscored our commitment to fostering food literacy through diverse and engaging workshops. Participants explored a wide range of topics, from cultural humility in food studies and food justice advocacy to innovative approaches in school food programs and community gardening. Each session provided valuable insights and practical tools for educators, students, and community leaders to deepen their understanding of food systems and promote healthy, equitable eating habits. Through these collaborative efforts, we continue to champion the integration of comprehensive food education into schools and communities, aiming to build a future where everyone has the knowledge and access to make nutritious food choices. Below, please find some excerpts from volunteers and workshop presenters on their experience!

Wandering through a mid-to-late summer NYC farmers market, you’ll likely come across eggplants, the glossy, deep-purple vegetables typically harvested in warm weather. Eggplants are primarily cultivated in tropical and subtropical regions (which explains which nations produce the most eggplant: China, India, Egypt, Turkey, and Iran) (Taher et al., 2017). Want to learn a little more about their history, other fun facts, and get some yummy recipes - read on!

Winter is just around the corner and that means it’s time for cozy, satiating, and warming recipes!

Picky eating is a common developmental phase that begins in early childhood characterized by a child's refusal to eat certain foods, a preference for eating the same foods repeatedly, or an unwillingness to try new foods. Prevalence rates range from 14%-60% in preschool-aged children and 7%–27% in later childhood. (3) While common, picky eating is often a significant source of stress for families. Understanding potential contributors to picky eating and implementing effective strategies can help parents, caregivers, and teachers manage this behavior and support children to find a balanced diet that works for them.

In this inaugural article, we explore the truth about ultra-processed foods, the ketogenic diet, plant-based eating, and supplements. Are ultra-processed foods as harmful as they’re made out to be? Does keto really support weight loss and disease management? What are the real benefits of plant-based diets? And which supplements are actually worth your money?

Last month, the Tisch Food Center visited a couple of food and nutrition education providers in NYC Schools. Dr. Jen Cadenhead, the Tisch Food Center’s Executive Director, also visited FoodStream Network at two District 75 schools, P12X Main and P12X @562X.