Feature

April 3, 2024

Spring is here – and with it comes ephemeral flowers, baby animals, and locally-grown food. Seasonal crops like rhubarb and strawberries take center stage as farmer’s markets begin to open again, giving communities opportunities for fresh, local produce.   

At IU and throughout Bloomington, there are countless ways to engage in mindful consumption and get involved with local food organizations that strive for food equity, such as Crimson Cupboard and Mother Hubbard’s Cupboard. And this segment of experiential learning is just one way to connect with community while building globally relevant knowledge.   

But why is food so important, and why should we care?   

Many cultures have long depended on the seasons to guide their diets, eating fresh produce when available and preserving extra for seasons less hospitable to growing. However, in many places, grocery stores stocked with out-of-season food require long transportation, which can lead to carbon emissions and food waste.   

Dr. Kalentzidou has since not only created her own garden, but she has been teaching about food and place through experiential classes in the department of Geography such as the Geography of Food and Urban Agriculture. 

“Immigrants like me substitute different foods based on the availability of resources,” Dr. Kalentizdou continued. “It was a challenging time, and it took me a while to get on board, but it also opened up a lot of possibilities for other ideas about people and their food.”  

While food provides us with nutrients, it gives us much more than that – meaning, purpose, and belonging. Religious events, family traditions, and regional specialties all reveal the intertwined nature of food and culture, as well as the complexity of addressing questions around food justice.  

“We always try to gather feedback from community members, so that the workshops we offer prioritize the interests and needs of our community,” said Megan Betz, an IU alum and president and CEO of Mother Hubbard’s Cupboard, which has grown the number of workshops facilitated by members of the Hub community. “Drawing on the skills and interests of our community really shifts the dynamic of our workshops. This means folks who grew up making dosas, jerk chicken, tostones, and scallion pancakes can share recipes that are meaningful to them.”   

Dr. Kalentzidou’s involvement with local farmers and community gardens such as the Healing Garden at Hilltop has given her a rewarding experience with food. She explained that “gardens are usually a place of remembering where you came from and how you make meaning in a new place. My [own] garden is a memory map of all the connections I’ve had with people, and to this day, is a kind of bridge between my relatives in Greece and the community here.”   

Professors have taught classes about food through the lenses of folklore, geography, anthropology, public health, and much more. Service-learning classes have engaged with community partners like Hoosier Hills Food Bank and Monroe County United Ministries. Food-related research spans schools and departments, finding common ground in the Ostrom Workshop and the Center for Rural Engagement, among others.   

Listen to the Earth Eats episode about Dr. Kalentzidou’s teaching 

Students, alongside staff and faculty, establish their own food-oriented organizations and intern and volunteer with those in the community, like Mother Hubbard’s Cupboard, which aims to combine local farming and sustainable production with building food security and equal access to fresh food. 

“Come to a workshop,” Dr. Betz suggests. “Take a walk through the garden. Set up a Tool Share account so you can check out a pasta maker or food dehydrator to try at home. We'd love to have you!”  

Getting involved with food culture and making mindful changes doesn’t have to start big, Dr. Kalentzidou believes, as long as it brings you and others joy. “Take time to enjoy eating with someone. Stop and actually sit down around the table when you have that possibility. A dinner over a bowl of simple pasta is meaningful, if you have it with the people you care about.”  

Ellen Sanderson is an intern in the Office of the Provost.