The Indiana Food Review Editorial Board Members are all enrolled students at Indiana University. Our members hold specific positions but work as a collective entity towards our mission to bring food and people together.
Editors in Chief : Leigh Bush and Ellen Ireland
Leigh once took a 15 hour journey through Burma to eat fried locusts with some strangers. During her time as an undergraduate Leigh worked as a former and barista in Boulder, Colorado where she would often find herself leaning out the frosted car window to navigate her way to the bakery at 4AM. After graduating Leigh worked for a small software development firm before traveling the world as a wanderer. Now Leigh would like to use her passion for travel, food and communication to study food experience design and creative expression. She seeks to understand and convey how the five senses play a role in bringing people in touch with each other and themselves. She would like to demonstrate how deliberately constructed and enhanced food experience can function to enhance our personal and social existence. Leigh blogs for Earth Eats, has spoken on NPR’s On Point and was recently published in Meatpaper‘s Meat Up section. She finds interesting uses for lard in her spare time.
Sweet or salty: sweet (especially of the bitter variety)
Biggest food turnon: black coffee/fortified wine late-night pairings
Funkiest eating experience: live lemon-flavored ants
Ellen Ireland is an environmental health specialist who is happy to tell you all the ways you can get food poisoning from that sandwich. She is currently researching why people don’t eat carp, because it is delicious.
Secretary: Madeline Chera
Madeline’s love of food emerged at an early age, when one of her favorite poems was “Bleezer’s Ice Cream” by Jack Prelutsky. Later on, as she recognized eating as a special activity that was both universal in its practice and varied in expression. Madeline is interested in how cultural systems influence these expressions and how social relationships operate through food, in addition to how political, economic, and cultural factors govern access to healthy food. Madeline has done service-learning work at a small, all-female, jam company in southeastern India, worked as a farmers’ market manager, farm educator and outreach coordinator in addition to being on the Steering Committee of Slow Food’s Philadelphia.
Sweet or salty: Both! The combination of the two is the best – salted caramel, kettle corn, trail mix, shortbread, etc.
Favorite Eating Partners: People that recognize the effort and energy that went into the meal (producing, collecting, preparing, and serving the ingredients) and those who like to share a bite off their plates, but who don’t expect they can eat everything that is on mine.
Chi-Hoon is interested in how space and time determines the way we eat and negotiate our identities. Her research is focused on how airline meals on national flag carriers construct and reinforce national identities. She is also passionate about democratizing access to nutritious, safe, and ethical food and inspiring people to cook and eat with open minds and open stomachs.
Funkiest Eating Experience: deep fried scorpians
Sweet or Salty: Neither, sour!
Favorite Eating Utensil: Everything tastes better with chopsticks
Marta Somers [production and web editor]: Marta is a Nutrition Science student with an interest in Food Studies, as well as a baker with an untamed sweet tooth, knitter, banjo player, sometimes gardener, and pizza lover. Her foodways are informed by enjoyment, health, and environmental considerations. Food is a fundamental right; but not far behind that, she believes all people deserve to share in toothsome and salutary food.” So, I endeavor to understand the myriad factors that influence food choice or lack thereof.”
Favorite Fruit? Raspberry
Sweet or salty? Super sweet
First Food Memory? Eating all the pepperonis instead of putting them on our pizza
Cameron Meyer: Cameron was raised, early on in life, by two chefs: His father was a Saucier while his mother was a pastry chef, both of whom imparted upon him an appreciation of good ingredients, good techniques and good food. Currently, he is interested in how athletes’ relationship with food changes as they participate in ultra-endurance or adventure activities such as through-hiking, bicycle touring, ultra-marathons, etc. Cameron is currently a graduate student in the Department of Geography at Indiana University, where he studies how mountain biking culture has effectively shaped trail-creation in the United States in the last 20 years.
Best Drink: A cold can of beer, at the lake, on a warm summer night, with a campfire and friends. Pick-up trucks must be backed up around the fire.
Food that makes me think of home: Chicken fried steak, mashed potatoes and cream gravy OR pho from Pho Lien Hoa in OKC.
Biggest food turn-on: Anything that I can buy from a street-side stall. I love Tacos/Baleadas, BBQ, Banh Mi, Sonoran Dogs, etc.
Jessie Skaggs: Jessie is a Master’s candidate studying Sustainable Development in the School of Public and Environmental Affairs. She is interested in understanding the choices people make as it relates to food as well as increasing their access to fresh, sustainably produced food.
Favorite Fruit: Local, in-season strawberries
Favorite eating partners: Friends and family, people who love to try new foods, good conversationalists
Last meal on earth: My mom’s meatloaf with green beans and mashed potatoes
Lyra Spang: Lyra is a Ph.D. Candidate in food studies at Indiana University. Raised on an organic chocolate farm in Southern Belize, she is fascinated by agro-ecology and sustainable farming, the interrelationships between food, sex and gender, the role of marketing in constructing local food chains, urban agriculture, the way tourism shapes food (and vice versa), and how people construct community, relationships and personal identities through food preparation, sharing and consumption. She continues to participate in her family farm operations when time allows, is an enthusiastic canner and bread baker and occasionally even finds the time to update her food blog, Rice and Beans a Belizean in the USA.
Funkiest Eating Experience: That depends on your cultural perspective. Either roasted gravid iguana with its eggs or a roast beef sandwich in a swimming pool of slippery gravy between two slices of wonder-bread.
Biggest Food Turn-on: Foraging for my own food with people I love and then turning the ingredients into a fabulous gourmet meal.
Brad Good [undergraduate liason]: Brad is an Anthropology Ph.D track student from Franklin, IN. He is interested in cultural circulation between Japan and China and has been to both countries, speaks Japanese, is now learning Mandarin Chinese, and is a certified East Asia nut! Brad recently completed a paper on kyo-yasai (Kyoto vegetables) and how this regional delicacy impacts Kyoto residents. Currently, he is focused on Japanese invented tradition and its export and appropriation in China. When cooking in the kitchen Brad likes to experiment, with Chinese, Japanese, and Indian being his favorite cuisines to play with.
Last meal on earth: Peking Duck (北京烤鴨) and dumplings(餃子) in Beijing. Heaven!
Favorite Fruit(s): Indiana Strawberries, Wisconsin Cherries, and South Carolina Peaches
Favorite Food Experience: Working at Locally Grown Gardens for three summers, a produce store that sells high-quality, local food from around the Midwest. Tasty!
Jill Mattingly: Jill is a self proclaimed foodie. She spent her childhood baking in the kitchen and getting her hands dirty in the garden. In the last few years, she has truly found her passion while growing her own food and shopping at the local farmers market. Now she is interested in working and learning about the slow food movement, sustainable farming, and community gardening. In her spare time she still enjoys baking. She dreams of opening an organic bakery in her hometown.
Favorite Fruit: How do you just pick one? Blueberries, cherries, plums, black raspberries…I could go on!
Sweet or salty: Both…together!There’s nothing better than something salty covered in chocolate.
Best Food Memory: Thanksgivings. I have a large extended family and we’ll use any excuse possible to get together. Our Thanksgiving usually include 40-70 people depending on the year. There is enough food there to feed a small country.
Jessica Zerrer: Jessica is finishing her master’s degree in Latin American and Caribbean studies; her focus is on Afro-Latin America and food and tourism in particular. She is currently working on research that explores the ways in which exotic and tropical foods are marketed to tourists in the U.S (through grocery stores, travel books, travel shows, commercials, websites, hotels and restaurants) and how these images shape both the tourists’ experience while on vacation and also the impact on local food landscapes in tourist destinations.
Favorite fruit: impossible to pick just one, but some of my fav’s are pineapple, pomegranate, guinep, papaya, mango (almost every variety), raspberry, and avocado.
Favorite food memory: Waking up early, crisp mornings at our small cabin on Lake Superior. The smell of pancakes with fresh picked wild blueberries, sizzling in a worn iron skillet on the old gas stove. My grandpa waits patiently to flip them while my grandma puts more wood in the fireplace. My cousins and I wait in anticipation until the moment we can pour the maple syrup onto the melted butter and warm pancakes, devouring them completely, leaving nothing but a little syrupy residue.
Sara M Conrad: Sara researches how Tibetan women keep their culture alive in exile. She found that one way these women create “true Tibetans” is through the food they prepare for their familes. In fact, most of the interviews she conducts are in the kitchen! From a personal standpoint she loves to cook and is one of those rare people who actually finds relaxation in cooking a meal for her family after a long day of school/work.
Funkiest Thing you have eaten: Yak tongue. (it doesn’t taste like chicken, it tastes like roast beef)
Sweet or salty: Salty. I will take a bag of chips over a candy bar any day of the week.
Worst textured food: I cannot eat jello or pudding – I hate the way it feels in my mouth!
Ryan Kennedy: Ryan is an anthropology and Food Studies graduate student at Indiana University with background in historical archaeology and zooarchaeology (the study of animal remains from archaeological sites). He is especially interested in the interplay between food and identity in the past and the nuances that this relationship takes on at different levels of scale. For his dissertation, Ryan intends to explore these issues by examining the role of food in Overseas Chinese communities in California. When he’s not playing archaeologist, Ryan enjoys cooking, long walks with his corgi Bisco, and evenings at home watching food-related television.
Sweet or salty: Definitely salty. I have a good eight or nine kinds of salt in my kitchen for a reason.
Biggest food turn-on: Glistening fat. Pork belly, duck breast, bacon – it doesn’t really matter.
Favorite fruit: What sweet I consume is typically confined to fresh fruit, and I think lychee and
pomegranate might be my favorites. Plums and their ilk are near the top too though.
Academic Sponsor and Head of Indiana University’s Food Studies Ph.D. Track
Richard Wilk is professor of anthropology and gender studies at Indiana University where he directs the Food Studies Program. With a PhD in Anthropology from the University of Arizona, he has taught at the University of California Berkeley, University of California Santa Cruz, New Mexico State University, and University College London, and has held fellowships at Gothenburg University and the University of London. His research in Belize, Europe, the USA and West Africa has been supported by three Fulbright fellowships, grants from the National Science Foundation, and from many other organizations. He has also worked as an applied anthropologist with UNICEF, USAID, USDA, Cultural Survival and a variety of other development organizations. Most recently he has testified in several important Indian land tenure cases in the Belize Supreme Court. His initial research on the cultural ecology of indigenous Mayan farming and family organization was followed by work on consumer culture and sustainable consumption, energy consumption, globalization, television, beauty pageants and food.His publications include more than 125 papers and book chapters, a textbook in Economic Anthropology, and several edited volumes, The most recent books are “Home Cooking in the Global Village” (Berg Publishers), Off the Edge: Experiments in Cultural Analysis (with Orvar Lofgren, Museum Tusculanum Press) and “Fast Food/Slow Food” (Altamira Press), and Time, Consumption, and Everyday Life (with Elizabeth Shove and Frank Trentmann, Berg Publishers).
Favorite Fruit: Starfruit Funkiest Thing you have eaten: a monkey’s paw Sweet or salty: sweet
Biggest food turn-on: sharing Favorite eating partners: spouse Last meal on earth: a Berkeley hot pot restaurant
Best textured food: crispy greasy duck skin First Food Memory: lamb chops