{"id":9340,"date":"2020-01-27T17:06:34","date_gmt":"2020-01-27T22:06:34","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=9340"},"modified":"2020-01-27T17:06:34","modified_gmt":"2020-01-27T22:06:34","slug":"welcome-new-students-for-spring-2020-part-2","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2020\/01\/27\/welcome-new-students-for-spring-2020-part-2\/","title":{"rendered":"Welcome New Students for Spring 2020, part 2"},"content":{"rendered":"

We hope you will enjoy getting to know some of the new students who are joining the Gastronomy and Food Studies program this spring.\"\"<\/strong><\/p>\n

Amy Johnson<\/strong>‘s childhood can best be defined\u00a0by Lunchables, Pop Tarts and Velveeta Cheese. It was only after she was accepted to the BU Gastronomy Program that she would learn\u00a0she’s the\u00a0daughter of a member of\u00a0The Confr\u00e9rie de la Cha\u00eene des R\u00f4tisseurs, an internationally-recognized Food & Wine Gastronomic Society (she now likes to joke that she joined the family business).<\/p>\n

\"\"In addition to her love of food, Amy’s passions lie in intellectual storytellings of history and culture.\u00a0This interest would be the driving force for her pursuits in college, completing dual degrees in Journalism and Anthropology at the University of Arizona. Never considering food as academic exploration until she spent a year in France, Amy discovered how\u00a0important food studies is in understanding\u00a0the complexities of culture. Upon her return to the States, a series of very fortunate events would lead her to designate food as her main focus. Living in Tucson, a UNESCO City of Gastronomy, proposed additional courses in food anthropology that she could pursue. A position as a food writer and photographer for a local publication\u00a0allowed her to\u00a0connect with the Mexican-American and Native American communities that surrounded her.<\/p>\n

Knowing culture isn’t just reserved to food, Amy also hopes to receive designations through the Elizabeth Bishop Wine Resource Center.<\/p>\n

Amy lays claim to six cities, four states, and two countries, but is finally ready to plant her roots in the city of Boston. She\u00a0has been eyeing the BU Gastronomy program for the past six years, and is thrilled to now be part of this captivating community of food\u00a0enthusiasts.<\/p>\n

\n

Kris Kaktins<\/strong> obtained a BS in criminal justice at the University of Delaware and a MS in criminal justice at Northeastern University, selecting the field simply because she enjoyed learning about it.\u00a0 She then stumbled into a career within the financial services industry where she remains sixteen years later.\u00a0 Never having a \u201cdream\u201d occupation and facing serious burnout in her current work, in 2018 she engaged a career coach.\u00a0 While the endeavor did not translate into to a new career (as of yet), a confession to the coach about her love of cheese led her to Boston University\u2019s Cheese Studies Certificate.\u00a0 Cooking food, eating food, shopping for food, and reading about food, recipes, and cookbooks have always brought Kris excitement, but this course quite possibly re-engineered her brain\u2019s definition of bliss.\u00a0 The next exploration was Wine Studies Level 1.\u00a0 At the end of 2019 she applied to BU\u2019s Certificate in Food Studies.\u00a0 Kris hopes to make this study of food an opportunity that revitalizes her and perhaps even births a new journey.\u00a0 Kris lives in the suburbs of Massachusetts with her husband, four-year-old son, and slightly neurotic dog.\u00a0 They garden, tend to a variety of fruit trees, and in the spring are foraying into beekeeping.<\/p>\n","protected":false},"excerpt":{"rendered":"

We hope you will enjoy getting to know some of the new students who are joining the Gastronomy and Food Studies program this spring. Amy Johnson’s childhood can best be defined\u00a0by Lunchables, Pop Tarts and Velveeta Cheese. It was only after she was accepted to the BU Gastronomy Program that she would learn\u00a0she’s the\u00a0daughter of […]<\/p>\n","protected":false},"author":2776,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19,27],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9340"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/2776"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=9340"}],"version-history":[{"count":2,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9340\/revisions"}],"predecessor-version":[{"id":9343,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9340\/revisions\/9343"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=9340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=9340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=9340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}