GRRT Field Trip Slideshow
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GRRT Field Trip Slideshow



Photos from the Green Restaurants Research Team class field trips. (Photos and slide show courtesy of Ethan Tate.)

Photos from the Green Restaurants Research Team class field trips. (Photos and slide show courtesy of Ethan Tate.)



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GRRT Field Trip Slideshow GRRT Field Trip Slideshow Presentation Transcript

  • Environment, Agriculture and Food: Advanced Economic and Policy Analysis PBPL 26531 ENST 26531 Photos by Ethan Tate
  • Jim Freeland, a consultant to Lou Malnati’s, gives a tour of the south loop location’s kitchen to members of the Winter 2011 course. Mr. Freeland managed the complex certification process for the franchise and discussed it over lunch.Pictured (left to right): Jim Freeland, Alex Murray, Kelli Maleckar, Andrew Stevens
  • Several advisors were present for the Winter mid-project presentation, in which students groups updated the class and select faculty on research to date.Foreground: Jeff Maimon–assistant to Mr. Rick Bayless, Helen Cameron–co-owner of Uncommon Ground, EloiseKarlatiras–director of development-GCRCBackground: Professor Sabina Shaikh–director and designer of the courseand Mark Lycett– Environmental Studies chair
  • The class watches on in the basement kitchen of Uncommon Ground as HelenCameron discusses the inner-workings of the “Greenest Restaurant in America.”
  • At the start of Spring quarter, students met at the Shedd Aquarium for apresentation by Brooke Havlik who gave an in-depth look at what seafood is sustainable and what standards she believed the class could use.
  • Louis John Slagel regards a goat as he gives students a tour of Slagel Farms in Fairbury, Illinois. On the visit, he discussed family farming and the effects that local, sustainable farming and the effects it can have on the city of Chicago.
  • Dave Snyder, an urban organic farmer, discusses the rooftop farm at Uncommon Ground which he constructed with Mike and Helen Cameron. The farm provides produce for the restaurant during the summer and is considered the country’s first certified organic rooftop farm.
  • Students took advantage of previous life experiences to gather information for the course.Peter Berkowitz (Public Policy/Philosophy ’13) and Ethan Tate (Public Policy ’13) interviewed Jason Vincent, head chef at Nightwood where Peter is a former employee.
  • Spring 2012 ClassThank you all for your participation