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The group talks with current Yale students to hear how their study abroad experiences informed their career decisions and how they reflect upon those experiences when drafting their resume. The unique nature of a study abroad experience lends mightily to the development of one’s professional narrative, for years to come!
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Professor Jonathan Gould talks about his recent article, Law Within Congress. Recognizing that procedure has long shaped how Congress operates—from bills about civil rights to tax policy to presidential impeachments—this article explores parliamentary precedent in Congress. These precedents constitute a hidden system of law that has received little scholarly attention, despite being critical to shaping what goes on in Congress. Understanding parliamentary precedent requires understanding the institutional positions of the parliamentarians, the nonpartisan officials who resolve procedural disputes. Drawing on novel interviews with parliamentarians and the legislative staffers who work closely with them, this article illuminates the intersection of law and politics in the making of parliamentary precedent. A better understanding of parliamentary precedent contributes to our understanding of how Congress operates, and the fault lines that emerge in an age of polarization and hardball. These dynamics also hold lessons for public law more broadly.
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Through the COVID Conversations series, YJBM is preserving the impact of the COVID-19 Pandemic on graduate, medical, and professional students the world over. This series aims to share these stories in a way that underscores the unique humanity and shared experiences of graduate, medical, and professional students. Our ultimate hope is that in doing so, this series will culture a deeper sense of community.
Graduate school has a way of throwing curve balls at students, however, few students expect to completely change their research project entirely — especially during a pandemic. Mary Petrone, a PhD student in the Lab of Dr. Nathan Grubaugh at the Yale School of Public Health, did exactly that. In this conversation with Brian Thompson, a fellow PhD student at the Yale School of Public Health, she discusses the COVID-19 Pandemic and the implications that it has for her PhD research and career trajectory.
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What makes cultured meat imaginable?
Benjamin Aldes Wurgaft is a public scholar whose latest book, Meat Planet: Artificial Flesh and the Future of Food, looks deeply at this question. These days, technologies for cultured meat are kept more and more under wraps; Ben’s research then, offers an incredible glimpse at the industry. We chat about the book’s stories, but also food tech, science fiction, and what this pandemic means for meat production.
Bonus question on a cultured meat TV episode (Black Mirror, anyone?) at 33:32.
For more from Ben, follow @benwurgaft on Twitter. Meat Planet can be purchased in bookstores today.
This episode marks the end of season 2, but we’ll see you soon!
about us:
website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast
facebook: @yalesustainablefoodprogram
twitter: @ysfp
instagram: @ysfp
Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating.
The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more.
On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit sustainablefood.yale.edu.
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As COVID-19 causes massive disruptions around the world, Hannah and Mark discuss how the Yale Admissions Office has adapted and will continue adapting to new realities for applicants, admitted students, and prospective students. Dean of Undergraduate Admissions and Financial Aid Jeremiah Quinlan joins as a guest to discuss how high school students should think about the selective admissions process in the face of the global pandemic.
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Every admissions decision is made by a committee composed of five members of the Yale community. Hannah and Mark take listeners inside a real admissions committee discussion and describe how the members reach consensus and make decisions. Admissions Officers Jill and Alfie join as guests to discuss their roles as a committee presenter and a committee chair.
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Live from campus — pre quarantine — Sophie tells Aaron about the unique way she got her first staff job, what happens when Tim Cook walks into a table read of your script, and how she’s navigated the beginnings of an acting resume that already includes gems like The Marvelous Mrs. Maisel, The Other Two, and Dickinson.
A fascinating conversation for fans of those shows, as well as anyone interested in breaking into the TV industry.
Follow Aaron on Twitter @aarondtracy for show updates.
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Amid the systematic cruelties and alienating conditions which define our factory farm system, Farm Sanctuary stands out as an exemplar of human kindness. Over the past thirty years, Farm Sanctuary — co-founded and led by our guest, Gene Baur — has rescued thousands of farm animals from short, tortured lives in industrial confinement and allowed them to live out their days in comfort. There, these rescued cows, pigs, sheep and more serve as ambassadors, teaching millions of people — from schoolchildren to Hollywood stars — that farm animals are individuals with personalities and emotions and deserve to be treated as more than just widgets on an assembly line. In this episode, we speak with Baur about the origins and evolution of Farm Sanctuary, how animals who have suffered transform when they are treated with gentleness for the first time, and the globe wave of farm animal sanctuaries that his work inspired. From spur-of-the-moment calf rescues with celebrity supporters like Joaquin Phoenix to lawsuits against companies and government agencies, Baur has fought tirelessly to protect farm animals from cruelty and to promote a more compassionate world.
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Author Elyssa Friedland discusses her transition from lawyer to novelist and being a creative writer in the modern world.
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Something about food engraves itself in our memories. It appeals to our physical senses in taste and smell, and cooking can quickly become part of muscle memory. But food touches on our experiences too: it’s part of conversations around the table (and sometimes the center!), capable of shaping traditions and histories. So where might a deeper reflection on food and memory take us? We go around the world––from female cheesemakers in North America, spam in South Korea’s generational history, to the value of preserving traditional knowledge in Australia.
Episode Guests:
Maria Trumpler is a senior lecturer in the Women’s, Gender, and Sexuality Studies Program at Yale University. She also directs the Yale Office of LGBTQ Resources.
Jaime Sunwoo ’14 is a Korean American multidisciplinary artist based in Brooklyn, New York. Her most recent project is Specially Processed American Me (SPAM).
Rebecca Sullivan is a sustainable living advocate, food author, and social entrepreneur from South Australia. She founded the Granny Skills movement and the ethical brand Warndu, and served as 2019 Maurice R. Greenberg Yale World Fellow
Special thanks to the Asian American Cultural Center at Yale and Yale Center for the Study of Race, Indigeneity, and Transnational Migration for supporting Jaime’s visit to campus last fall.
about us:
website: https://www.sustainablefood.yale.edu/chewing-the-fat-podcast
facebook: @yalesustainablefoodprogram
twitter: @ysfp
instagram: @ysfp
Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating.
The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more.
On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit sustainablefood.yale.edu.