Antioch Food Narratives
“…a digital or physical food narrative of Antioch College and the greater Yellow Springs community. We are interested in looking into how food has affected the lives of people in the community. The people that we interview can tell us stories about their experiences with food, and share their recipes. There can be a special section in our narrative of those who wish to just share their stories or just their recipes.”
The Black Panther Party Free Breakfast Program, the National School Breakfast Program and Current Events
Brickel Creek Farm Video Project
“a video documenting and publicizing organic farming practices at Bricket Creek Farm”
Cookbook for Co-op
“…[to] create a virtual cookbook for students on co-op. This cookbook will contain easily executable recipes that promote healthy eating on a budget. We hope to incorporate nutritional information to supplement these recipes, as well as a variety of tutorials that serve as an introduction to cooking, even for the most novice chef. These recipes will come from a variety of sources, primarily from students themselves. Ideally, we would like to create this website to include a directory of alumni interested in providing meals for students on co-op.”
Farmers and GMO
“Interviewing a number of small farmers and discuss their experience and feelings towards the past, current, and future climate of farming.”
International Food and Culture
Examining international food, cuisine and culture across the world.
Bugs and Butchery-on campus protein sustainability
“… examining two different ways to address protein sustainability on campus, as well as promoting community involvement. For an alternative on-campus animal protein source, [we] will be looking into the possibility of starting an on-campus bug farm. We will be exploring the health benefits (such as high protein and iron content) of consuming insects and the increased sustainability of raising insects as opposed to raising cattle or other animals. We believe that because raising insects uses far less resources and produces less waste, while being highly nutritious, they could be an extremely practical way to transition our population's consumption of meat to a more environmentally ethical source.”
Shelving Unit for Birch Kitchens
“We hope to help the Birch kitchen staff by hand-building a health code approved shelving unit requested by Patty Nally. This will be part of a research project on food safety/health codes, the Antioch kitchens, and the food we’re serving on Antioch’s campus.”
Sustainable Systems-Past, Present, Future
“…Our group will be looking to the past for examples of sustainable food systems and how to implement sustainability in the future. We will craft solutions for the future using foraging and agricultural systems. If we do not find any examples of sustainable food systems of the past, we will look at new technologies to create a sustainable solution for the future. We may find a blend of traditional methods and new technologies is the most sustainable…”