Under the direction of the all-student board, the Gastronomy Student Association (GSA) hosts events and fosters community spirit for students. While founded within the Master of Arts in Gastronomy and Food Studies Certificate programs, the GSA welcomes all students who are interested in the field of Food Studies. We host a variety of social and academic events, such as movie nights, potlucks, and themed discussions. This organization’s objective is to foster a supportive space in which students can more thoughtfully reflect and examine topics related to Food Studies outside of the classroom.
MISSION STATEMENT
Our mission is to offer resources for students that are interested in Food Studies to achieve their academic goals, connect with one another, and provide resources related to the field.
LAND ACKNOWLEDGEMENT STATEMENT
We acknowledge that we have created this organization on stolen land belonging to the Massachusetts tribe.
SAFE SPACE STATEMENT
This organization aims to be a safe space for all of its members. We do not condone any form of harassment, especially along the lines of gender, sexuality, race, class, religion, ability, etc. With that being said, if any student feels unsafe or uncomfortable with any actions that occur within the organization, they should reach out to a member of the gastronomy leadership to address the situation.
FOOD JUSTICE STATEMENT
We work to actively support food systems that prioritize, uplift, and empower marginalized communities along lines of race, class, gender, sexuality, and ability. We commit to challenging racist, white supremacist rhetoric in all food systems and studies. We work to constantly reflect and challenge the ways in which we contribute to racist food systems.
2023-2024 EXECUTIVE BOARD
Executive Board Co-Chair, Isabel Marie Barbosa, is a transdisciplinary researcher, artist, and part-time student living in Brooklyn, New York. Their work lies at the varied intersections of philosophy, food, art, and queerness. In their work with the GSA, they hope to cultivate a collaborative space for students to build community and explore their respective interests.
Executive Board Co-Chair, Christine Barta, is a second semester Gastronomy student living in Madison, Wisconsin and working as an orchardist for The Cider Farm in Mineral Point, WI. Her interests are mainly in fruit and vegetable production, individual food identity, and food writing.
In-Person Events Committee Chair, Andrea Catania, is a graduate student in the Gastronomy program focusing on Food Policy at Boston University. She hails from the Syracuse area and is a proud graduate of The Culinary Institute of America in Hyde Park, NY. Since then, Andrea has spent her career working across several roles of food and beverage operations in the Los Angeles, Las Vegas, and Denver areas. She currently works as a Graduate Assistant for the Gastronomy program and as a Sustainability Intern for BU Dining Services. Since beginning this program she has been selected for fellowships with the Menus of Change University Research Collaborative and the Mayor’s Office of New Urban Mechanics. She is committed to advocacy and action that addresses inequity in food systems and promoting food justice. When she’s not busy spotting fellow left-handers in TV shows and movies, she can likely be found hiking, listening to podcasts about culinary history, or trying regional dishes throughout her travels.
Newsletter Committee Chair and Merch Organizer, Edith Dimas, is an upcoming food historian who believes food can tell you a lot about one’s culture. Currently a grad student in Boston’s University Gastronomy program, Edith hopes to graduate in the Spring of 2024 with a focus on history and culture. Edith’s drive to learn about food comes from her passion for learning about her culture’s history. Raised by Mexican immigrant parents in Chicago, Edith learned to love food from watching and cooking with her mother and aunts during family events.
Zine Committee Chair, Surabhi Supekar, is a part-time Gastronomy student. Though new to food academia, Surabhi has always believed in food’s vital role in identity creation and its significance in different cultures. She is interested in learning what food means to people and their personal connections and exploring the stories behind those connections. As part of the GSA, she hopes to connect with other Gastronauts and help the GSA’s mission of providing a space for students to connect and share resources and food!
Online Events Committee Chair, Adam Engstrom, is a second semester student who only recently discovered the field of gastronomy studies but feels that it dovetails perfectly into the passion he inherited from his grandmother, his previous master’s degrees in social and cultural psychology and information studies, and his professional work as a user experience researcher and designer. He dreams about traveling the world and immersing himself in the foods and culinary traditions of other cultures like Rick Steves or Michael Pollan. Outside the kitchen, he seeks out novel cultural culinary experiences, reads about the history of foods and foodways, collecting more cookbooks and recipes than he could realistically get through in a lifetime, and researching his family’s culinary history.
Stephanie Sorosiak is a part-time Gastronomy student originally from Connecticut. After living in Arizona for ten years, she relocated back to New England as a way to re-establish her roots in food and arts activism. Stephanie holds a BFA degree in Dance Performance and Social Psychology and has worked as a youth-based community teaching artist for the past six years. She hopes to pursue a career in food media alongside her current career as a pastry cook.
Katie Flinn is a Honey Sommelier by day and Gastro student by night. Her studies are primarily online, as part of her time is spent in Italy in the Honey Sensory Program. She runs an orchard and apiary, with her family. And procures artisanal flora and fruit delicacies, alongside 8 unifloral honeys. For Katie food is an art of aesthetics, aromas and flavors. Enticing the palette with every bite. She wants to further her studies with food and the arts. Katie resides in Iowa and is on a foodie sensory mission to enhance the world.
Ryan Cioffi is in her first semester of the Gastronomy program after working in healthy food education initiatives for kids and family for 8 years. She is excited to expand her knowledge of food systems and build on her desire to use food as a medium to educate kids and families. Ryan’s love for experimenting in the kitchen comes from growing up cooking with her grandma. She is looking forward to getting more involved with the GSA to support the growing community of gastronauts!
FORMER EXECUTIVE BOARD MEMBERS
Ploy Khunisorn – Spring 2022 – Fall 2023
Siobhan O’Flaherty – Community Service Committee Chair – Spring 2022
