The essence of eating well isnt hard, but many people have become disconnected from real food

and are unwilling or unable to take the initiative to eat more nutritiously. I am dedicated to exploring the reasons why this disconnect has happened and then empowering individuals with the knowledge to reconnect them to their food so that they will be able to make wise nutritional choices. My undergraduate degree in biochemistry sparked my interest in understanding the mechanism of metabolism in human bodies and its connection with nutrient bioavailability in foods. At the same time I have retained my lifelong interest in growing food in sustainable ways for the Earth and humans. Classes such as sustainable agriculture, local foods seminar, and an organic gardening internship have kept me connected to the holistic side of quality food accessibility. But the nutritional benefit of food is a combination of several factors including: how food is grown or raised, processing, delivery, preparation, and finally the way in which it is eaten. I would like to research ways that foods can be prepared properly for the biggest nutritional payoff. After which I would like to educate people about these methods and provide them with avenues to healthy whole foods. In order to better understand the ways in which different populations interact with food, I have several questions. Why dont my parents, who are monetarily capable, make more informed food choices? Would a low income youth make better food choices given the opportunity? What would have to happen to change attitudes about products like organic produce being only for the wealthy? It is my belief that with a little nutritional and food preparation know-how, the average person will take pride in preparing healthy and interesting meals for themselves. My long range career objectives are to be in a place where I can grow or raise food in a sustainable way and educate people about nutrition and eating well for a healthy lifestyle. Creating access to programs including, urban gardening, community supported agriculture, and free or low cost cooking and nutrition classes for children and adults is a good way to put individuals in charge of their own nutrition. I want to be able to provide guidelines for large groups of people, particularly the young, to be able to make choices and develop patterns of eating that will allow them to live in a healthy way that is good for their bodies, communities, and the Earth. Perhaps if people are more invested in their food choices this will force the market to meet the needs of its consumers, providing wide-scale sources of quality food, for people from all social-economic backgrounds, with a focus on local, sustainable, and organic. I have been out of school for a year and a half; in that time I have been able to live in Europe where I was exposed to a diverse food culture, which continuously influences my views towards eating. I currently instruct at an outdoor science school where I have had first hand experience teaching groups of 6th graders about ecology in an outdoor classroom setting. In both of these experiences it has been important to take the initiative whether braving the stumbling steps it takes to learn a new language or taking a confident authoritative role in my science classes. Being able to take the initiative will be important in the area that I would like to research and work in, approaching unfamiliar populations and introducing them to new techniques of health through good nutrition. On a recent trip to Minneapolis I independently contacted the Food Science and Nutrition program setting up meetings to become more familiar with the program and solidify my desire to apply. I had the opportunity to meet with Professor Chery Smith in

the nutrition program. Her research greatly interests me as she focuses on low-income, homeless populations and the barriers they face towards quality food options. My research goals correspond well with hers as I would like to work with similar populations exploring their specific attitudes towards food, nutrition, and food preparation methods. It takes many small steps to create positive change. As a graduate student and Ph.D. I will work to give people the power to take the initiative when it comes to their personal health and well-being. I will be in the position to do research and enact change, however small or large, improving the lives of real people and their relationship to food.

Diversity Statement:

Throughout my life I have always been placed in social situations where I dont necessarily blend in, but I have relished the opportunity to interact with people possessing diverse and strong cultural identity. It was not until I was a teenager that I became genuinely interested in my heritage. Seeking information from my grandfather I discovered a history of shame associated with my familys background. According to the little boxes on official forms I am Black of African descent. But what I learned from my grandfather is that my heritage is a rich mixture of African, French, and Choctaw Indian. Unfortunately, in response to past racial opinions my familys historical records were destroyed. I remember my grandfather expressing regret as I began to question him about our past. Sadly, my curiosity came too late as my grandfather died before I could uncover the whole truth. As I look back at my childhood I can remember my grandfathers stories, only later realizing that even as a little girl he tried to give me the history that had been so tragically destroyed. He saw in me a certain love of people, cultures, and diversity. This trait has continued to strengthen with a real interest in people, who they are and why, enabling me to have positive interactions by fostering a mutual respect regardless of differences. As a student, I worked as co-director of the Northland College Volunteer program connecting other students with the community through volunteerism. We worked with many different populations including the Bad River Reservation Boys and Girls Club, where we created a three sisters community garden providing the Indian youth with a positive after-school activity and a way to learn about good eating habits. In the same job I organized a Habitat for Humanity trip to Kauai, Hawaii, building low cost housing for native Hawaiians, who are unable to live on their land due to real estate costs being driven up my rich non-Hawaiians purchasing property there. In both of these situations I took a leadership role getting Northland students involved, while participating in the project myself. However, the most significant aspect of these experiences were the connections I made when others risked opening up to me. This taught me how to be ready for meaningful exchange with anyone, from a young, low income, Ojibwe girl to a Hawaiian elder. It is when this door opens that real cultural exchange and personal connection can happen, but one has to be prepared for it. Until recently I have always felt like a part of the majority, in a position of comfort, waiting for others to open themselves to me. Seeking an opportunity to step out of this familiar place and be a true minority I went to Europe for a year in fall 2006. I traveled to France and Greece as an au pair for a year, where I lived in rural non-English speaking places. I wanted to learn new languages and experience new cultures from an insiders view, really living the life. Being abroad in small towns taught me that the only way to connect with people is to personally take that initial scary leap down the slow road of communication. Though tremendous effort was necessary to overcome my discomfort it was important for me to open up, because no one would have done it for me. This experience will forever help me understand the feeling of someone in an unfamiliar situation and the elements needed to encourage a real and personal cultural exchange. I have had the opportunity to interact with many different cultures both as the foreigner trying to find her place as well as the invitation welcoming a new face. Having been in these opposing positions I look forward to meeting with people from diverse backgrounds, no matter if they approach me from a defensive position, welcoming a newcomer, or feeling wary about leaving their comfort zone. In graduate school I hope to work with different populations understanding their connection to food; these populations

will be high and low income, English and non-English speaking, urban and rural. Having little knowledge about my diverse background I am excited to encounter cultural pride, share my brief personal history, and truly connect with people to create a positive and constructive relationship.