Allinfoodz

  When people think of wine in the United States most people think of California as the state that sets the trends. However, Pennsylvania has rich wine tradition that dates back to the 1600’s. Dr. Kathy Kelley, Penn State Professor of Horticultural Marketing and Business Management, discusses the history and present of wine in Pennsylvania.  

  Food Safety is something that impacts all of us. Penn State College of Agriculture Sciences Professor of Food Science and Assistant Director of Food Safety & Quality Programs, Catherine Cutter, discusses Food Safety and what consumers should look for in the places where there food is prepared and served.  

  Dr. Amit Sharma sits down with Jamie Moore, Penn State Alum and Director of Sourcing and Sustainability at Eat’n Park Hospitality Group. In this role he works to initiate, maintain, and augment the company’s sustainability initiatives, from composting food waste to starting onsite gardens. He is also responsible for finding, inspecting, and evaluating food provider partners to ensure they have a...

  Penn State Nutrition Instructor, Jennifer Meengs discusses The Penn State Peace Meal, an Evening of Food and Fellowship. The Peace Meal brings students from different backgrounds together to connect over food; focusing on what we have in common, the need for physical nourishment.    

  As America has become more health conscious certain industries have had to adapt to fit in with this trend. SHM student Michaela Borneo discusses her research on the Fast Food industry and how they are offering more options for healthier eating.    

For many years food safety regulations in China have been lacking compared to the stricter guidelines of the United States. Penn State School of Hospitality Management student Jinhe Shen discusses how China is now beginning to close the gap on food safety in different ways.

  Counting calories is a popular way for people to monitor their diet. However, Penn State Nutritional Sciences Student Claire Pomorski discusses how we should look further than just calories when determining what “fuel” to put in our bodies.  

  Making dietary changes for health reasons can be challenging. Penn State School of Hospitality Management Alum Dr. Fred Becker discusses how the support of his family made his personal experience of making healthy dietary choices much easier. Recorded during Penn State School of Hospitality Management’s Alumni in the Classroom 2018.  

Technology is constantly changing our daily lives, including the way we interact with food. Undergraduate Research Associate Kayla Sorochak shares her research on how Technology will impact the Food Service and Hospitality Industry.

  “Happiest when Healthy” – Courtney Rayappu discusses her positive and negative relationship with food from childhood through adulthood.  

  “Alumni Food Experiences” – Antoinette Gordy-Smith, student and assistant to allinfoodz at Penn State Univ., interviews Sean McGinley, SHM Alumni about his experiences exploring the different cultures in and around Penn State University.  

  “Alumni Food Experiences” – Antoinette Gordy-Smith, student and assistant to allinfoodz at Penn State Univ., interviews Ms. Maria Kim, SHM Alumni and Industry & Career Services Coordinator about her experiences with food as a student.  

“Robots in Food Service” – Dr. Amit Sharma, Associate Professor and Director of the Food Decision Research Lab at Penn State University, introduces Mr. Dan Henroid, Director of Nutrition and Food Service Operations at University of California - San Francisco Medical Center. Mr. Henroid answers questions in regards to food service and the use of robots in the 289 bed facility.

“What does Cafe Laura Mean to Me?” – Kathryn Spragle, Student and assistant to the Food Decisions Research Laboratory and allinfoodz initiative at Penn State Univ., interviews patrons of Cafe Laura at the School of Hospitality Management to find out what the cafe means to them.

“It’s a Lifestyle” – Latisha Franklin, Graduate Student in the Biochemistry and Molecular Biology program at Penn State University, discusses how the body recognizes good or bad foods and how eating whole and healthy foods helped her.

“The Giving Garden” – Bob & Joanna Jones discuss growing produce and sharing with those less fortunate.

“Growing Up Allergic” – Kathy Drager, Associate Dean in the College of Health and Human Development, along with her son, Peter, discuss what it is like to have to think about every bite of food and what it contains.

“All in the Sharing” – Dr. Donna Quadri-Felitti, Associate Professor and Marvin Ashner Director of the Penn State School of Hospitality Management, discusses the significance of sharing traditions and recipes.

“Chinese New Year Dinner” – Yuxia Ouyang, Doctorate student in Food research lab at the Penn State Univ., discusses Chinese New Year traditions and the significance of certain dishes during the holiday celebration.

“We the Foodies” - Dr. Amit Sharma, Associate Professor and Director of the Food Decision Research Lab at Penn State University, shares how food has influenced him during his childhood, travel, and work.

“3 Things to Remember About Food” - Jungtae Soh, Ph. D. candidate in Hospitality Management at Penn State University, discusses the healing powers of food enjoyed with friends and family.

“Food for Thought: Body Image” - Tim Schaeffer, Student and Research Assistant to allinfoodz at Penn State University, discusses overcoming a negative body image in a safe and healthy manner in relation to food.

“Joyce Hopson-King's Food Story” - Joyce Hopson-King, Director of the Diversity Enhancement Office for the colleges of HHD and Nursing, discusses her family and how food helps to shape our memories.

“Food & Family” - Dean Ann C. Crouter, Dean to the Penn State College of Health and Human Development, discusses foods influence and its ability to bring families together.

“The Complete Beginners Guide to Food Tolerance” - Heather Weyandt, Student and research assistant to allinfoodz at Penn State Univ., discusses her experiences with food intolerance and working to find substitutions that agree with her body.