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Morrisville State College to host educational event on food and health

MORRISVILLE, N.Y. — Morrisville State College will host “Field to Fork in Central New York,” a public educational event on food systems and how they impact our health.

The event, Nov.- 11-16, includes presentations, a writing contest, meals made with local foods, a panel discussion and a film viewing. The event is free with the exception of the Mustang Alley local cuisine meal, which costs $4.75 plus tax, and is open to the public.

“Field to Fork in Central New York” is a partnership of the BS nursing, agricultural business and dietetic technician programs, in cooperation with the Humanities Department, student activities and the Morrisville Auxiliary Corporation (MAC).

For more information or to register, visit www.morrisville.edu/fieldtofork, e-mail fieldtofork@morrisville.edu, or call 315.662.7386.

Morrisville State College, one of the most technologically advanced colleges in the nation for its ThinkPad University program and wireless technology initiative, offers more than 80 bachelor and associate degrees and options.

The Morrisville State College Norwich Campus offers associate degree programs in accounting, business, computer systems technology, office administration, liberal arts transfer, nursing, early childhood, criminal justice and human services to south central New York residents and employers. Students may also apply coursework to other associate or bachelor degrees at the Morrisville campus.

List of events/participants:

Ongoing through November 5:
Food Writing Contest - led by Professor Tim Gerken. Sponsored by MSC Humanities Department of the School of Liberal Arts. To view contest rules, visit www.morrisville.edu/fieldtofork

Ongoing from November 11-November 16
Butcher Library – art show, “Factory to Fryer: No Fork Required”

Thursday, November 11
3 -5 p.m. STUAC Theater - presentation: “The Public's Perception of Agriculture – Helping Producers with Public Speaking.” The speaker is Barbara Silvestri, Agricultural Environmental Management (AEM) program coordinator, NYS Department of Agriculture. Sponsored by MSC agricultural business faculty.

4-5:45 p.m. Butcher Library - art show reception, “Factory to Fryer: No Fork Required”

6 – 9 p.m. STUAC Theater - viewing of the movie Food, Inc., the 2009 Academy Award nominee for “Best Documentary Feature,” sponsored by the Community Activities Board (CAB), the Baccalaureate Student Nursing Association and BS nursing.

Tuesday, November 16
4 - 5 p.m. STUAC Theater – presentation, “Assuring A Healthy Food System Through Animal Agriculture,” presented by Julie Berry, executive director of NY Animal Agriculture Coalition, sponsored by MSC agricultural business faculty.

4 – 8 p.m. STUAC - worlds fare in Mustang Alley, a meal featuring foods from a display cooking (see below), made with local foods. Mustang Alley executive chef Rebecca Dowsland. Sponsored by MAC.

5 – 6 p.m. STUAC Lobby - display cooking with samples of menu featuring local foods. Mustang Alley executive chef Rebecca Dowsland. Sponsored by MAC.

5 – 6 p.m. STUAC Lobby - MSC student poster displays from BS nursing, agricultural business, agricultural science, dairy management and dietetic technician programs and the BSNA poster presentations and educational displays from local farmers/community members.

6:30 – 9 p.m. STUAC Theater - panel presentation, “Rethinking Health: Field to Fork In Central New York.” The moderator is Wyatt Galusky; keynote speaker, Eric Faisst, public health director of Madison County DOH; Becca Jablonski, Cornell Cooperative Extension; Shawn Bossard, MSC farm manager; Nannette Cowen, MSC BS nursing; Joan Nicholson, MSC dietetic technician program.


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