Students in the class stretch their writing muscles and see food’s connections to politics, religion, and their sense of self.  

Cory Van Horn, Master of Food Studies ’12, on how his time at Chatham prepared him for the delicious challenges of his position as Chief Strategy Officer for Visit Montgomery, Maryland.

ChathamU MAFS alum Toni Simpson knows the power of food to unite and inspire, bringing the skills she learned in our Food Studies program to her role as School Director and Lead Chef Instructor at Community Kitchen Pittsburgh

CRAFT at Chatham University presents Grainstorm, a day of learning all about the regional grainshed in Western Pennsylvania

Students receive hands-on learning at the Agroecology Garden on our Eden Hall Campus

Falk School of Sustainability students placed created a beautiful and sustainable rooftop garden experience at the David L. Lawrence Convention Center

The Center for Regional Agriculture, Food, and Transformation (CRAFT) at Chatham University has become a thread woven throughout the local food community, offering resources and knowledge to both the Chatham campus and wider community for over a decade.

Chatham’s Master of Food Studies Sustainable Fermentation course is full of beer brewing, yogurt-making, experiential learning and collaboration. Read on to see what the instructor and current students in the course find so great about this unique learning experience!

A space to gather, create, and collaborate, The Kitchen Lab at Eden Hall Campus provides students and community members with the equipment, facilities, and know-how they need to learn about food production in an environment that’s totally hands-on… and totally tasty, too. Watch the video to learn more about the Kitchen Lab!

Among Eden Hall Campus’ many sustainable and stupendous features is the Eden Hall Campus Community Bread Oven, where Chatham community members can gather together for culinary creations and lessons on the interplay between food systems, sustainability, and the people who power it all.

Since graduating Chatham with a Master of Food Studies in 2013, Katie Leone has run point on sustainability initiatives for a university, a community foundation, and now, Hertz, the global car rental corporation. We caught up with Katie to learn more about how this food studies grad found her way up the corporate ladder and how now, she is working to ensure that said ladder is more equitable and sustainable for all.

The Pennsylvania Happy Traveler travel guide’s feature story showcases delicious self-guided culinary trails full of local products and expert craftsmanship. CRAFT employees and Master of Food Studies students Archish Kashikar MAFS ‘21 and Toni C. Simpson MAFS ‘21 lead the way in developing recipes for the trails, gaining valuable work experience and knowledge of local foods along the way.