Chatham University

Master of Arts in Food Studies (MAFS)

Upcoming Events

L.E.A.D. Dig-in Dialogue dinner

Monday, March 30, 2015

05:30 PM - 08:00 PM
Lodge at Chatham University Eden Hall Campus

Leaders Engaged in Advancing the Dialogue (L.E.A.D.) Dig-in Dialogue dinner and Q&A to engage in conversation about sustainable food systems, nutrition and modern agriculture.

A dinner and discussion with Dr. Natalie DiNicola, PhD, Vice President of Sustainable Ag Partnerships, Monsanto.

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Oyster Mushroom Cultivation Workshop

Saturday, April 4, 2015

01:00 PM - 04:00 PM
Eden Hall Campus

Interested in learning to grow oyster mushrooms in your yard or home? Join members of the Falk School of Sustainability at our Eden Hall Farm Campus for an afternoon workshop all about oyster mushrooms. Learn how to select the best strain of fungi for your location, and discuss a variety of cultivation methods and techniques. Participants will get hands on experience inoculating substrates with spawn, and have plenty of opportunities to discuss, ask questions, and network with other folks in the region interested in the exciting world of mycology. Participants will also be able to take home a small oyster log to grow their own mushrooms! Registration is required to ensure a take-home log.

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Just Sustainabilities: Re-imagining E/Quality, Living Within Limits

Friday, April 10, 2015

12:00 PM - 02:00 PM
Mellon Board Room

In his keynote, Julian Agyeman, Professor of Urban and Environmental Policy and Planning at Tufts University, will first outline the concept of "just sustainabilities" He will argue that integrating social needs and welfare, offers us a more "just," rounded, and equity-focused definition of sustainability and sustainable development, while not negating the very real environmental threats we face. He will define it as "the need to ensure a better quality of life for all, now and into the future, in a just and equitable manner, whilst living within the limits of supporting ecosystems." He will then look at examples of just sustainabilities in practice in the real world focusing on ideas about 'fair shares' resource distribution globally; planning for intercultural cities; achieving wellbeing and happiness; the potential in the new sharing economy and finally the concept of 'spatial justice' and how it complements the more established concept of social justice.

A light lunch will be served. RSVP to

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Environmental Implications of Dietary Guidelines w/ Miriam Nelson, PhD

Thursday, April 16, 2015

02:00 PM - 03:30 PM
Welker Room, James Laughlin Music Hall

Dr. Nelson serves on the 2015 Dietary Guidelines Advisory Committee and chairs the Subcommittee on Food Sustainability and Safety. New this year, the subcommittee collected data on the environmental implications of different food choices and considered these findings in their dietary recommendations. This process has stirred quite a controversy! The House and the Senate expressed “concern” that the Committee “is showing an interest in incorporating agriculture production practices and environmental factors [into what should be solely nutrition-related guidelines].” In a non-legally binding directive, Congress advised the USDA and DHHS, who jointly publish the Dietary Guidelines, to ignore factors like these during the 2015 revision.

Please join us for a presentation and conversation with Dr. Nelson as we consider the future of our food system.

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Shiitake Mushroom Cultivation Workshop

Saturday, April 18, 2015

01:00 PM - 04:00 PM
Eden Hall Campus

Join members of the Falk School of Sustainability at our Eden Hall Farm Campus for an afternoon workshop all about shiitake mushrooms. Participants will get hands on experience including tree selection, inoculation, and guidelines for growing shiitakes on a scale that fits your interests. There will be ample opportunities to discuss, ask questions, and network with other folks in the region interested in the exciting world of mycology. This workshop will be led by Allen Matthews, Director of Sustainable Agriculture for the Falk School of Sustainability.

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Pies and Pints (of Ice Cream)

Sunday, July 12, 2015

04:00 PM - 06:00 PM
Eden Hall Campus


Join the Eden Hall Campus family for a refreshing afternoon of desserts, music, and more. Take a behind the scene tour of the first community in the world being built for the study of sustainable living, learn, and development. The tour features the innovated wastewater filtration system, 400 solar panel array, and vast organic garden. In between bites, enjoy the bluegrass group Brush Creek performing at the amphitheater from 4:30-5:30pm.

Chatham University encourages you to eat responsibly.

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Harvest Tasting Dinner

Saturday, September 19, 2015

06:30 PM -
Eden Hall Campus
Large Barn


Enjoy an evening of good eating from the bountiful harvest of the Eden Hall Campus farm, and take a twilight tour of the agricultural techniques that make this site unique.

Sit down to a plated, five-course meal that features produce harvested directly from the Eden Hall Campus organic garden, fields and greenhouse, and cared for and grown by Falk School of Sustainability faculty and students.

What makes our produce organic? Every last leaf, root and fruit is grown from organically-certified seeds, without petrochemical or synthetic insecticides, herbicides, or fungicides. PA Certified Organic approves our methods, and we complete the three-year-long USDA organic certification process this fall!

Reservations are $100 per person and include a campus tour showcasing the sustainable agriculture of Eden Hall Campus farm, a five-course menu using produce from the farm, local wine and beer pairings, tax and gratuity.
Menu to be announced August 1st.


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In the News


Recent Happenings

Food Studies Cooks at Good Taste Pittsburgh

Chatham Food Studies students served up crepes with local apples and dulce de leche as well as pumpkin or squash bread, made from produce grown on the Eden Hall Campus. For all those who asked, here is the recipe:

Pumpkin Bread

Preheat the oven to 350 degrees F. Coat two 8 1/2-by-4 1/2-inch load pans with butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; set mixture aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin puree and both sugars; mix on medium speed until well combined, 2 to 3 minutes. Add the eggs and oil; mix until incorporated, about 2 minutes, scraping down the sides of the bowl. With mixer on low, add the flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour, until just combined.

Divide the batter between the prepared pans; smooth the tops with an offset spatula. Place the pans on a baking sheet. Bake, rotating the sheet halfway through, until a cake tester inserted in the centers comes out clean, 55 to 60 minutes. Transfer pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped in plastic, for up to 4 days.