5th Annual CHHS Farm To Table Dinner Celebrates 10th Anniversary of the Department of Nutrition and Food Studies

In This Story

Body

The College’s Development team and the Department of Nutrition and Food Studies hosted its 5th Annual Farm To Table event on Friday, October 15th, with the support of the CHHS Alumni Chapter Board and student volunteers. The event celebrated the bounty of Fall as well as the Department’s 10th anniversary. Guests enjoyed a jazz ensemble, nutritious appetizers, and a variety of drinks as they mingled outdoors and in the multipurpose room of the Population Health Center. Attendees, including alumni, faculty, staff, and other guests enjoyed a buffet style dinner, including an array of local treats: butternut squash soup, spinach salad, Capon Chicken, beef tenderloin, wild mushroom strudel, and assorted vegetables. Sacher Torte was served for dessert with seasonal apple cider.

Following a brief introduction from Dean Germaine Louis, attendees enjoyed a 10th-anniversary video for the Department of Nutrition and Food Studies. In the video affiliated faculty members reflected on the growth and success of the department.

Constance Gewa, associate professor, talked about how the program become a formal department within the College back in 2011, recalling just how far the department has come in just 10 years. “Because there was no space on campus, we had our offices located on Democracy Blvd, and our kitchen was a former Silver Diner,” remembered Gewa. The first graduating class had 21 graduates.

“…I don’t think that many other programs in this country have such a range of expertise and specifically focus on community nutrition and sustainable food systems,” said Kerri LaCharite, assistant professor. Presently, the department enrolls 57 students who participate in a host of field placements across Northern Virginia.

Members of the nutrition faculty were able to reconnect with alumni.

To conclude, the Chair of the department, Dr. Lawrence Cheskin, discussed the future of the program. “As we become a College of Public Health, it’s very important that nutrition continues to play an important role.” There are 217 alumni in the department to date.

After the presentation, the Vice President of Advancement and Alumni Relations, Trishana Bowden, highlighted the importance of the department. Dr. Cheskin also presented alumni awards to Jaianna Johnson (MS Nutrition ’20) and Jessica Reilly (MS Nutrition ’20), in acknowledgment of their continued support to the department and the College.

See the 10th-anniversary video for the Department of Nutrition and Food Studies here.

All COVID safety protocols were followed at this event.