{"id":8616,"date":"2018-04-17T13:16:42","date_gmt":"2018-04-17T17:16:42","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?page_id=8616"},"modified":"2018-04-17T13:19:02","modified_gmt":"2018-04-17T17:19:02","slug":"fall-2012","status":"publish","type":"page","link":"https:\/\/sites.bu.edu\/gastronomyblog\/fall-2012\/","title":{"rendered":"Fall 2012"},"content":{"rendered":"

Elizabeth Bada<\/strong><\/p>\n

\"\"<\/a>I\u2019m 28 years old, from Hatboro, Pennsylvania (a suburb of Philadelphia). I graduated with a degree in anthropology from Temple University in 2010. I\u2019ve worked in many different areas of the food industry; for the past 6 years, I\u2019ve been a cheesemonger at Wegmans. I collect cookbooks, particularly American cookbooks from the 1950\u2019s and 60\u2019s. I do a lot of preserving and a little bit of foraging, and am hoping to do more of both in Boston. After getting my master\u2019s in Gastronomy, I plan to continue on to get my doctorate in either food anthropology or food studies. My ultimate goal is to become a college professor.<\/p>\n

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Noel Bielaczyc<\/strong><\/p>\n

\"\"<\/a>Noel Bielaczyc was raised on the tip of Northern Lower Michigan, where he cultivated a deep interest in food, natural sciences and art. He went on to receive a BFA in Scientific Illustration and a minor in Biology at the University of Michigan, Ann Arbor. During and after college, Noel supported his hearty appetite and curiosity as a professional fishmonger.<\/p>\n

In 2009, Noel and his partner (now fianc\u00e9) moved to Philadelphia where he continued to explore this field as the seafood buyer and fishmonger at a local food co-op. Later he became the product manager for a farmstand in the Reading Terminal Market, buying local produce, dairy and meat exclusively from small scale growers. At various points he has also been a cook, caterer and baker as well as a freelance illustrator and drawing instructor at the Detroit Institute of Art.<\/p>\n

At Boston University, Noel is hoping to pursue and promote good food and eating in communities large and small, while honing his own culinary skills and knowledge. He is also looking forward to super-fresh seafood (especially razor clams!), snow and the constant inspiration to cook and eat.<\/p>\n

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Susan Brassard<\/strong><\/p>\n

\"\"<\/a>I am from Templeton, MA.\u00a0 I recently completed my Bachelor\u2019s degree in culinary management from Newbury College. My goal is to become a full time culinary instructor at the college level.<\/p>\n

I currently teach cake decorating and other various pastry courses for a local adult education program.<\/p>\n

I have a passion for food and teaching, I am very excited about entering this program.<\/p>\n

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M. Ruth Dike<\/strong><\/p>\n

\"\"<\/a>M. Ruth Dike was born and raised in Memphis, TN before attending the University of Tennessee Knoxville (UT). While at UT, she earned a UT Culinary Arts Certificate and studied abroad in Rabat, Morocco doing research for an honors thesis exploring the tension between traditional and modern cuisine in Morocco. She just graduated in May with a BA in Honors Anthropology and is excited to learn more about food and culture through BU\u2019s program. She wishes to combine her two loves of food and anthropology to develop into a Food Anthropologist by completing a PhD in Anthropology and becoming a college professor, eventually.<\/p>\n

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Marleena Eyre<\/strong><\/p>\n

\"\"<\/a>I hail from Seattle, WA. Growing up in a multicultural household, I loved learning about different cultures, which led me to The University of Miami (Florida) for undergrad. I graduated from UM with B.A. double majoring in International Studies and Geography in 2009.<\/p>\n

Continuing my passion for learning about new cultures and politics, I worked for two different organizations in Chicago, The Borgen Project and The Fund for the Public Interest. Realizing that I still loved exploring the food world, I left the non-profit field and worked at Aria Restaurant at the Fairmont Hotel Chicago. I had the pleasure of working with Chef Beverly Kim Clark who garnered fourth place on the last season of Top Chef Austin!<\/p>\n

Last fall, I dove into the food blogging world with The Flex Foodie focusing on mostly vegetarian fare. As I began immersing myself in food literature, articles and blogs, the Organic Food Movement became increasingly relevant to me. I would love to be part of this in making organic food more easily available and affordable to Americans. I am very excited to explore these opportunities in the Food Studies Certificate program this fall!<\/p>\n

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Jaclyn Fishman<\/strong><\/p>\n

\"\"<\/a>Jaclyn Fishman recently relocated to Boston from Orlando, Florida, where she received her undergraduate degree in Creative Writing from the University of Central Florida. Jaclyn graduated from Le Cordon Bleu this August, where she received her culinary degree specializing in Baking and Patisserie. She is the author of the food blog\u00a0<\/span>Food Plus Words<\/a>, and her stories and recipes have been featured both in print and online by the James Beard Foundation, Serious Eats, The Kitchn, Women\u2019s Health Magazine, Glamour Magazine, The L.A. Times and Tampa Bay Online, among others.<\/p>\n

Jaclyn is passionate about food writing, recipe testing and development, food styling and photography. She plans to hone her skills while in the Gastronomy program, and hopes to work at a major food publication as a food writer, editor or photographer after earning her graduate degree.<\/p>\n

Jaclyn intends to focus her studies in the areas of food writing, food media and communication, food policy, and culinary anthropology. She plans to explore the cookbook as a personal narrative, as well as a means of preserving a family\u2019s history. Jaclyn is a pastry cook at Crema Caf\u00e9 in Cambridge, Massachusetts and lives in a tiny studio apartment (with an equally tiny kitchen) with her husband and two dogs. Jaclyn loves dark chocolate and sea salt (preferably together), a glass of good Riesling, and any and all things lemony.<\/p>\n

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Amanda Furrer<\/strong><\/p>\n

\"\"<\/a>Amanda Furrer is back in Beantown after a stint in Central Florida, where she worked her way up to food editor at Ocala Style Magazine, then decided to return up north and study gastronomy.<\/p>\n

Graduating from Emerson College as a writing major who lived off of great ice cream, Trader Joe\u2019s, Sweet cupcakes and anything else with sugar, she\u2019s relieved to be back in New England\u2013despite the fact it always rains when she forgets her umbrella.<\/p>\n

She loves to bake, hopes to run the Boston marathon and can\u2019t wait to learn about food and culture at BU.<\/p>\n

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Emily Johnson<\/strong><\/p>\n

\"\"<\/a>Originally from Cape Elizabeth, Maine, Emily has lived in Boston since attending Boston University for her undergraduate studies, where she earned a degree in journalism. Since graduating, Emily has worked as editor of Spare Change News, chocolatier\u2019s assistant, and barista. Emily\u2019s interest in food and gastronomy stems from her time volunteering on an organic farm in Hawaii, as well as her previous job working at Sofra Bakery & Caf\u00e9 in Cambridge. Emily will work towards the policy or communications concentration and would like to pursue a career that supports sustainable and local food systems.\u00a0When not working or studying, Emily enjoys riding her bike, reading, hiking and camping, and gardening.<\/p>\n

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Sawsan Kazak<\/strong><\/p>\n

\"\"<\/a>I grew up in Montreal where I was able to experience an array of ethnic cuisines.<\/p>\n

Also, my father owned a catering service which helped develop my love of food.<\/p>\n

I have a bachelors in psychology from Concordia University and for the past six years I have been working as a reporter and desk editor at the Kuwait Times in Kuwait.<\/p>\n

 <\/p>\n

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Andrea Lubrano<\/strong><\/p>\n

\"\"<\/a>I was born in California and grew up in New York, but being of Venezuelan parents I also lived in Caracas for many of my formative years. From a young age I was fortunate to travel the world and I developed a great respect for cultures and societies and the foods and flavors that make them who they are.<\/p>\n

After years of working and travelling I came to realize that Food is the most important way in which I relate to the world. Now, I want to turn my passion for healthy and culturally sensitive eating into something bigger and I\u2019m studying Gastronomy to figure out where I fit and how I can contribute within this overfed and malnourished, but also generous and benevolent world.<\/p>\n