4. Yale Sustainable Food Project Tenth Anniversary Season
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Ten years ago, the Yale Sustainable Food Project (YSFP)
was planted in fertile ground, in all senses: agriculturally,
gastronomically, academically, intellectually.
I remember when my daughter Fanny matriculated at Yale
University twelve years ago. We were going to a reception
where all the legions of new freshmen and their parents
would meet President Richard Levin, and on our way
there, we walked through the main dining Commons to
take a look at the food—and swiftly realized that Fanny
wouldn’t be happy eating there. Later, as we waited in
the reception line to greet the president, my daughter
whispered to me, “Don’t you dare say anything about
the food!” But I couldn’t help myself. I told him I would
love to help him change the food at Yale, and asked if
we could meet to discuss. President Levin’s immediate
response: “Yes! Tomorrow?”
It was in that spirit of openness and exploration that the
Yale Sustainable Food Project was begun, and has built
itself into a groundbreaking program at one of our nation’s
oldest and most prestigious institutions of learning. From
the beginning, the bar was set high: we envisioned a work-
ing farm tended by students, a menu for the dining halls
built upon seasonal foods purchased from local organic
farmers, and an integrated, holistic education that would
bring students into a new relationship with food and agri-
culture. It was ambitious. But the YSFP is proof of the way
in which having a conversation around the table with good
food can transform the way we think.
In the first phase of the project, students swung axes and
machetes to clear brush and cut down trees. The farm
they built just blocks from central campus became the
heart of the project, with terraces, fruit trees, and more
than three hundred varieties of vegetables, flowers, and
herbs. Relationships were forged with local food pur-
veyors, and the dining hall staff of Berkeley College were
trained to cook with fresh, seasonal produce. Soon it
seemed that all the students were clamoring to get into
Berkeley to taste the food! When there is good food, the
word spreads quickly. All of a sudden, there is a different
mood. With fervent believers guiding and supporting the
program at every level—from the enlightened leaders
of the university, to the program’s directors, to passionate
alumni donors, to the dining service staff—the YSFP
grew and flourished at a remarkable pace.
Now, a decade later, the YSFP has become a standard-
bearer for edible education, and Yale has developed a
model of sustainability for other universities and insti-
tutions around the country. Every day I hear about new
teaching gardens, kitchen classrooms, and sustainable
agriculture-based curricula coming into existence—and
it’s clear how critical the work of the YSFP has been over
the past ten years. Now more than ever, our survival
depends upon teaching our children to be caretakers
of the land, and to eat with intention.
In institutions of higher learning, edible education must
be at the core of teaching and research, and the YSFP is
poised to make this a reality. The YSFP’s successes through
the years are beyond what President Levin and I could
even imagine twelve years ago. Today, the YSFP’s vision
of sustainable living is so vast and monumental that there
is still much more to strive for in the years to come. In that
spirit, I have a new hope: may we endeavor until all the
food at Yale is sustainably produced and organic, and until
all Yale students are engaged in the farm over the course
of their four years.
The project is eminently capable of changing and growing
in new and unexpected ways. I cannot wait to see what the
next ten years bring!
—Alice Waters
a n e di bl e e duc at ion ta k es root at ya l e
5. Yale Sustainable Food Project Tenth Anniversary Season
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On October 2, 2002, Yale celebrated the launch of the YSFP
with an all-organic banquet at Berkeley College and speeches by
President Richard Levin, Alice Waters, and Berkeley Master John
Rogers. The menu was prepared by former Chez Panisse chef
Seen Lippert (pictured at left with Waters) and John Turenne, then
head chef for Yale University Dining Services.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed bibendum diam ut metus condimentum, a ultricies ligula molestie. Mauris sed
tellus massa. Etiam at eros nec libero venenatis interdum. Nam aliquam velit quis condimentum placerat. Integer at diam ligula.
6. Yale Sustainable Food Project Tenth Anniversary Season
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Every year, fifteen students take on stewardship of the Yale Farm.
Students, so often buzzing with the vertigo of macro-academic studies,
engage in practical, experiential projects on the Farm. Every week we
gather to observe the state of our acre, and ask what it needs. We monitor
erosion and nutrient flow on our hillside slope, and ask what our local
watershed needs. On field trips, we ask the regional farmers who host us
what they need. In this way, students learn to lead by listening. The Yale
Farm provides a problem-rich environment for problem-based learning.
—Jeremy Oldfield, Yale Farm Manager
7. Yale Sustainable Food Project Tenth Anniversary Season
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It was at Yale that I discovered I’m a farmer. I was a city kid who’d
never stepped foot on a farm before college. Then I found the
Yale Farm, and learned how to take my nose out a book and pay
attention to the world around me. I wouldn’t have enjoyed Yale as
much without the Yale Farm, and I certainly wouldn’t have gotten
into farming. I believe that figuring out how to feed this world
with good, clean, and fair food is one of the most important jobs
anyone can be doing right now.
—Gordon Jenkins ’07
8. Yale Sustainable Food Project Tenth Anniversary Season
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The YSFP taught me how to see the world in a seed. It showed me
how to analyze the systems that emerge from the ground, driving
our societies and informing how we live. It helped me navigate the
complex decisions we make about how we feed ourselves. It gave me
work that honed my body, sharpened my mind, and gave me a reason
to do both. It offered me a community in which leadership emerges in
service, commitment, and joy. It reminded me continually that what is
most necessary is to care deeply and think deeply–things that can be
cultivated only by oneself, best with one’s hands sunk deep in the soil.
—Josh Evans ’12
9. Yale Sustainable Food Project Tenth Anniversary Season
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l et t e r f rom pr esi den t s a l ov e y
Dear Friends,
The Yale Sustainable Food Project was, from the first,
ahead of its time: an innovative program that inspired
contributions from every corner of Yale’s campus, giving
students real-world leadership experience grounded in
academic and theoretical understanding. We anticipated
increased local, national, and international conversation
about food and agricultural sustainability, and under
President Levin’s stewardship, students had a head start
toward becoming leaders in the field.
As the second decade opens, the YSFP confronts a vastly
different landscape, at Yale as well as in the country and
around the world, but the issues that the Sustainable Food
Project addresses remain crucial.
I first came to the Yale Farm to play upright bass alongside
Josh Viertel as part of our band, the Professors of Blue-
grass, and I immediately knew it was a unique space on
campus: a place where a professor could moonlight as a
musician, and where students could put books aside for an
afternoon to get their hands ditty. The quality of commu-
nity created on that acre reflects Yale’s character. It attracts
students from across the University and sets them to work
alongside their teachers and administrators, and their
neighbors from around the city.
The opportunities, however, are not just extracurricular.
The Sustainable Food Project has made it a priority to have
a presence in Yale’s classrooms, offering an opportunity
for broad-based learning. Student employees have become
teachers, as well as leaders, in the local food system,
notably in the Seed to Salad program, which brings local
elementary school children to the Farm to learn the funda-
mentals of how plants grow and food is produced.
The education that takes place is emotional as well as
intellectual; rich and immersive—a perfect complement
to the liberal arts. It is also rigorous and demanding.
The Yale Sustainable Food Project encourages students
to look beyond the narrow confines of a single discipline,
igniting a passion for learning that crosses departmental
borders and inspires truly original insight. The Sustain-
able Food Project opens doors across our diverse campus,
encouraging students to seek out conversations with pro-
fessors and peers in a range of fields. This interdisciplinary
synthesis combined with the support of the YSFP’s full-
time staff yields an education rooted in college life while
also looking forward.
Involvement with YSFP yields students who are ready to
become leaders who have been nurtured by community
and learned to nurture it in turn. I am proud to have been
a part of the YSFP’s past, and to have watched the program
take root under President Levin’s leadership. I look forward
to the next ten years—and many more after that.
—Peter Salovey
President, Yale University
Chris Argyris Professor of Psychology
10. Yale Sustainable Food Project Tenth Anniversary Season
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A September 2007 performance by the Professors of Bluegrass,
including (left) then-Provost, now President, Peter Salovey and
YSFP founding co-director Josh Viertel.
In spring 2014, West Campus Urban Farm
Manager Justin Freiberg and Yale School of
Nursing Associate Professor Cecilia Jevitt
began teaching a class they co-developed,
allowing master’s-level midwifery students
to choose, cultivate, and study medicinal
plants on the newly created farm.
11. Yale Sustainable Food Project Tenth Anniversary Season
1918
t h e ya l e fa r m, f rom f ron t i e r to f u t u r e
One day in early spring of 2003, we descended upon the
lower section of Farnham Garden with a dozen students
and an arsenal of axes, saws, picks, and shovels. We began
cutting down hemlock trees, grubbing out stumps, and
generally tearing the place apart.
We made an important discovery that day: If you exude
a sense of purpose, it is possible for a group of college
students to walk into a public park and start cutting down
trees without getting arrested. Try it.
Over that summer, we turned an unknown corner of
campus into a vibrant farm. Over the ten years that fol-
lowed, the site has transformed from a scrappy frontier
dirt farm with stumps poking through the beds to
a well-ordered space that buzzes with learning and
discovery. We have built greenhouses, a wood-fired
pizza oven, refrigeration and storage facilities, and an
outdoor classroom.
With each step, the Yale Farm has been shaped and
improved with the same spirit we brought to first break-
ing ground. Students learn with their hearts, their minds,
and their hands. They learn to listen to the land and
learn from its specificity and its history, to locate them-
selves, and to understand the importance of place. They
The Yale Farm in its early days.
Local high school students from
the Hopkins School interned
on the farm for their senior
projects. Two of the students
went on to found a college farm
at Brown University.
12. Yale Sustainable Food Project Tenth Anniversary Season
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The Yale Farm has changed students’ relationships with
the land. Many learn to be responsible to something
larger than themselves: the weather and the rhythms of
work, the seasons and the sunlight, their fellow students
and community members. They learn that you can’t cheat
nature, no matter how smart you are. David Their ’09
wrote, “It’s actually nice to know that the carrots are
not going to give you an extension, not even if your
printer breaks.”
The Farm also changes students’ relationships with one
another. One of the stunning lessons of agriculture is
abundance: cutting flowers and harvesting tomatoes
produces more. Labor yields pride, and that pride creates
its own generosity. The knowledge students soak up
firsthand—through intimacy with the seeds and an
area of soil—they then share generously with visitors.
On Friday afternoons, students gather at the brick oven,
stretching dough and topping pizzas—showing off their
creations before slicing them up to be passed around.
Shared work creates a common rhythm and harmony.
The number of Yale graduates who go on to shape gov-
ernments, research, corporations, and social movements is
astounding. Ten years ago, we were moved by the poten-
tial good that could come of a new generation of leaders
who knew—not only in their minds, but in their hearts
and in their guts—that the food we eat leaves us deeply
connected to and dependent upon the land and each other.
Today, we are inspired to see our graduates taking leader-
ship, using that wisdom to better the world.
—Melina Shannon-DiPietro and
Josh Viertel, Founding Directors
learn that there are stories
behind every field, every
harvest, and every meal.
Food and farming
touched all aspects
of Yale’s community.
Undergraduates studied
crop plans and agricultural
systems with us in the
evenings, and they woke
up at 6:00 am to harvest
carrots from under the
snow. Farmers eager to
sell us their apples asked,
Couldn’t the students
eat more? New Haven
residents volunteered
during workdays. Dining
hall workers shared
recipes and cooking techniques. Professors invited us to
present guest lectures in their classes, and as the YSFP
took off, students and faculty members came to us with
ideas for seminars, research projects, paper topics, and
entire courses.
Since 2003, Yale’s rela-
tionship to food has been
transformed. Ten years
ago, Yale’s dining halls
dished out “institutional”
food in the very worst
sense. Today, the menus
shift with the seasons and
support local and sustain-
able agriculture. Ten years
ago, there were nearly no
opportunities for Yale
students interested in
food or farming, and few
mainstream universities
had farms on campus.
Today, freshman preori-
entation includes work on
local farms, the Blue Book
is packed with courses
exploring all facets of the food system, and Yale’s faculty
and graduate student researchers are addressing not only
some of food and agriculture’s most pressing challenges,
but some of the world’s most pressing challenges through
the lens of food.
Melina and Josh celebrate the construction of the Yale Farm pavilion.
13. Yale Sustainable Food Project Tenth Anniversary Season
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Late in the summer of 2002, I got a surprise phone call saying that
the project we’d been clamoring for might get off the ground that
fall—or at least enter the serious planning stages. . . . Sometime that
winter, Josh Viertel and I sent out a survey to Connecticut farmers,
trying to connect more. I still remember what one 90-year-old dairy
farmer wrote, in shaky script, at the bottom of the survey: “America
has forgotten about us farmers.” Those exchanges informed a lot of
my later work in activism and film.
—Ian Cheney ’02, ’03 mem
14. Yale Sustainable Food Project Tenth Anniversary Season
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In September 2008, more than one hundred people, including now
President Peter Salovey, assembled and raised the frame built from
Yale School Forest timbers. As a customary final step in barn-raisings,
a pine bough was nailed to its peak. Students, builders, donors, and
professors celebrated with a communal dinner, then danced under
the rafters to the Professors of Bluegrass.
15. Yale Sustainable Food Project Tenth Anniversary Season
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On campus and beyond, farm work nourishes critical inquiry, leadership, and community. Opposite: Jacqueline Lewin and Lazarus summer
interns examine oysters at Bren Smith’s ocean farm on Long Island Sound. Upper left: Justin Freiberg coordinated the launch of the West Campus
Urban Farm in 2013. Above: On central campus’s “Old Acre,” YSFP students lead their peers through soil management, cultivation, and harvest.
16. Yale Sustainable Food Project Tenth Anniversary Season
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(Left to right) Top row: Rafi Bildner ’16, Justine Cefalu ’15, Emmet Hedin ’17. Middle row: Kyra Morris ’15, Austin Bryniarski ’16,
Maya Binyam ’15. Bottom row: Shizue RocheAdachi ’15, Brendan Bashin-Sullivan ’15, Kendra Dawsey ’13.
So often we speak of the values of community, of sharing with
others, but rarely do we properly acknowledge what that means in
terms of the self. To be part of a community you have to be present;
you have to have something to offer. I came back to work as the
Lazarus Fellow because I wanted to offer other students the same
opportunity to change their minds about who they were and what
they wanted. I wanted to watch new generations fall in love with
the Farm and the work and way of thinking that it offers.
—Zan Romanoff ’09
17. Yale Sustainable Food Project Tenth Anniversary Season
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On Friday afternoons, the Yale Farm rewards volunteers with pizza topped with ingredients from our acre. Yale and New Haven communities
come together around the wood-fired oven as YSFP interns cook pies truly worthy of the Elm City.
18. Yale Sustainable Food Project Tenth Anniversary Season
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food -l i t e r at e l e a de r sh i p
As long as there has been a Yale Sustainable Food Project,
there has been the question: Why would anyone come
to Yale to learn about farming? Isn’t that what land grant
universities are for?
The question itself says plenty about how we think about
agriculture: as a specific and limited skill set, a trade rather
than a profession. It betrays an unfamiliarity with the
complexities of farming, not to mention the modern food
system, both of which are rich subjects for study, and per-
fect examples for interdisciplinary learning in action.
As climate change continues to reshape agriculture’s pros-
pects, and public health crises around nutrition and food
safety move to the forefront of public concern, it has become
apparent that the country needs Yale-educated scholars, lead-
ers, and, yes, even a few farmers: smart, thoughtful people
with deep knowledge of food and agriculture and a history of
passionate engagement and community leadership.
So that’s part of the story of the Yale Sustainable Food Proj-
ect’s first ten years: a decade ago we recognized a gap in higher
education and moved to fill it, creating a flagship program in
the field that has been widely adopted at peer institutions.
But another part of the story, one less often told, is about
how our students and staff have come together to create the
daily life of the program, forming a lively community that
opens doors and creates access and engagement for students
of all backgrounds.
Despite its rapid growth, today’s food movement remains
relatively small and is often insular. It’s a growing field find-
ing its feet: for graduating students, there aren’t as many
paid opportunities as there might be, and the right intern-
ship or postcollegiate job can be difficult to find. That’s
why we’re so lucky to have a full-time staff that can guide
students to the positions they’re looking for, and help them
secure the funding that will support them while they do it.
As our students have ventured outward, engaging with
food and agricultural projects far from the original acre on
Edwards Street, they’ve met an extraordinary community
of people. Yale students have worked alongside farmers,
artisans, entrepreneurs, community activists, educators,
and civic leaders. With experience in both the urban and
the rural, they’ve spent time in fields, forests, and ranches,
and in kitchens, offices, shops, and studios. They have met
people driven by irresistible visions for a better world. And,
most important, they’ve learned of the tremendous opportu-
nities and urgent imperatives for change in the food system.
We speak often about the interdisciplinary breadth of the
food world, its rich and expansive vision of the ways that
people and nature interact with one another. This richness
attracts some of the most curious, empathetic, and intelli-
gent students from an already exceptional campus, and we
are lucky to have them, too. Ours is a remarkable commu-
nity, and as it grows, matures, and graduates more seniors
every year, we are thrilled to watch the impact it has on the
world beyond Yale’s gates.
The next ten years will no doubt bring new challenges. The
Yale Sustainable Food Project looks forward to them: we
know we are deeply rooted in our community, both at the
University and within New Haven, and we are confident in
President Salovey’s leadership and his vision for Yale.
We are grateful for all of the students who have worked at
the Farm, eaten a wood-fired pizza, worked an internship
or taken a class, who have engaged with us and each other
in conversations about food, agriculture, nutrition, culture,
cuisine, justice, access, equality, work, and passion. We are
grateful to the generous donors who have made our work
possible for the last ten years. Yale’s legacy is a long and
storied one, but already the Sustainable Food Project has
been able to make a mark on it; we look forward to being
a part of it in all the years to come.
—Mark Bomford, Director
19. Yale Sustainable Food Project Tenth Anniversary Season
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Maria Trumpler used a heritage variety of wheat grown on the Yale Farm when she brought her Women, Food, & Culture class to our wood-fired
hearth oven to learn—firsthand—how ancestral women invented bread from wheat, water, and heat.
20. Yale Sustainable Food Project Tenth Anniversary Season
3736
As a Fellow for the Yale-China Association, what I learned at the
YSFP made me able to understand the complexities of the Chinese
food production system. Here in rural China, issues of food and
water safety play an important role. There are a multitude of
factors impacting what they eat, but no clear regulations and safety
standards to help citizens understand. Alongside the complications
from industrial-scale food production, people continue intensively
farming land that has been worked continuously for thousands of
years. Without the YSFP, I would have been nearly blind to this
complicated and quickly evolving situation.
—Douglass Endrizzi ’10
While on a visit to Lianshan,
Guangdon, China, Abigail
Bok ’14 photographed a
farmer clearing rice paddies.
Bok was conducting senior
thesis research on the middle
class’s growing awareness
of organic and sustainable
agriculture in the major city
of Guangzhou.
21. Yale Sustainable Food Project Tenth Anniversary Season
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Top row: Onagh MacKenzie ’15 has worked with networks of farmers in both (left) Mbita, Kenya, and (right) Sitka, Alaska. Bottom row: Eamon
Heberlein ’16 interned on Vandana Shiva’s farm and seed bank in India, and worked with Nepali farmers in the foothills of the Himalayas.
Top row: (Left) Sophie Mendelson ’15 studied agro-ecology in rural Thailand. (Right) Shizue RocheAdachi ’15 worked on a cattle ranch in Du-
rango, Colorado. Bottom row: (Left) Rice paddies in Lianshan, Guangdong, China, and (right) farmers’ market in Delhi, India, photographed by
Abigail Bok ’14 during a trip for the class Urbanization and the Environment in China and India.
22. Yale Sustainable Food Project Tenth Anniversary Season
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My academic interest is in environmental policy, the ways in which
we feed people who grew up—like me—in cities, and how there
is such a disconnect. What about our food system is not sustainable
as the Earth’s population continues to boom, as more people move
to cities and lose the awareness of where their food is coming from?
Through the Peabody Museum, I mentor high-achieving, low-
income New Haven high school juniors investigating environmental
justice issues. Most are interested in how their cafeteria food does
not teach them about what healthy food is. It’s raising questions
such as what makes high quality food and challenging them to think
about how to get it.
—Jacob Wolf-Sorokin ’16
Student Farm Manager Anna
Rose Gable ’13 and Yale Farm
Manager Jeremy Oldfield sell
Yale Farm produce at CitySeed
Farmers’ Market. The Yale
Farm has participated since the
market’s inception in 2003.
23. Yale Sustainable Food Project Tenth Anniversary Season
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The Yale Farm is much more than a traditional classroom. It is a space for learning, discovery, and shared work, but also for performance, dialogue,
art, and celebration. Upper right: YSFP Director Mark Bomford shares a conversation with chef René Redzepi of Copenhagen’s NOMA restaurant.
Season by season, the Yale Farm welcomes guests to share ideas and experiences. Top right: Renowned chef Jacques Pépin leads a class.
Lower left: Apiculturist Ben Gardener shares his beekeeping wisdom.
24. Yale Sustainable Food Project Tenth Anniversary Season
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Through my work with the YSFP, I engaged with my community
in a meaningful way and learned from those involved in urban
agriculture and education in New Haven. Most important, we
invited low-income children to step outside of their classroom to
explore food and nature with each of their five senses. My work with
the YSFP was one of the most significant experiences I had during
my time at the School of Forestry & Environmental Studies, and
inspired me to think critically about the injustices that affect our most
vulnerable populations. My PhD research, funded by the National
Science Foundation, aims to understand these inequalities so that
we might work toward a more just food system.
—Amy Coplen mem ’12
Kyra Busch mem ’11 leads
groups of New Haven
public school children in
the Seed to Salad program
at the Yale Farm.
25. Yale Sustainable Food Project Tenth Anniversary Season
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In December 2014, Yale was visited by Wendell Berry—a dream come
true for many of us. YSFP joined Yale University’s Chubb Fellowship
and Timothy Dwight College in hosting the noted author, environmental
activist, and farmer. Berry rarely leaves his Kentucky home, and was
drawn to our campus by a desire to visit the Yale Farm. During his time
here, Berry spoke with our student interns, was honored at a dinner
at Timothy Dwight College, and participated in a memorable public
conversation before a full house at New Haven’s Shubert Theater.
26. Yale Sustainable Food Project Tenth Anniversary Season
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The Peace of Wild Things
When despair for the world grows in me
and I wake in the night at the least sound
in fear of what my life and my children’s lives may be,
I go and lie down where the wood drake
rests in his beauty on the water, and the great heron feeds.
I come into the peace of wild things
who do not tax their lives with forethought
of grief. I come into the presence of still water.
And I feel above me the day-blind stars
waiting with their light. For a time
I rest in the grace of the world, and am free.
—Wendell Berry
27. Yale Sustainable Food Project Tenth Anniversary Season
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founding directors
Melina Shannon-DiPietro
Josh Viertel
lazarus fellows in
food and agriculture
Lucas Dreier ’04
Laura Hess ’06
Hannah Burnett ’08
Alexandra Romanoff ’09
Kate O’Shaughnessy ’10
current staff
Mark Bomford, Director
Justin Freiberg mesc ’10,
West Campus Urban Farm
Zoe Keller, Communications
Coordinator
Jacqueline Lewin, International
and Professional Programs
Jeremy Oldfield, Field Academic
Coordinator
Kathryn O’Shaughnessy ’10,
Lazarus Fellow
board members
William F. Brady III ’80
Helen Runnells DuBois ’78
Janet Ginsberg p ’10, ’14
Victoria Goldman p ’08, ’11
Erica Helms ’00
Corby Kummer ’79
George ’67 & Shelly Lazarus p ’02, ’10
Mark Lewis ’72
Rick Mayer ’82
Harold McGee ’78
Jacques Pépin
Michael Pollan
Daniel Pullman ’80, mba ’87
Peter ’86 & Marla ’86 Schnall
Ming Tsai ’86
Alice Waters p ’06
yale university faculty
and staff affiliates
Peter Salovey, President of Yale
University
Richard Levin, President Emeritus
of Yale University
Ernst Huff, Associate Vice President,
Student & Faculty Administrative
Services
J. Lloyd Suttle, Deputy Provost
for Academic Resources
Mary Miller, Dean of Yale College
Sir Peter Crane, Carl W. Knobloch,
Jr. Dean of the School of Forestry
& Environmental Studies
Joseph W. Gordon, Dean of
Undergraduate Education
Gary Brudvig, Benjamin Silliman
Professor of Chemistry
Virginia Chapman, Director, Office
of Sustainability
Stuart DeCew, Program Director,
Center for Business & the Environment
at Yale
Eric Dufresne, Director, Center for
Engineering Innovation & Design
Paul Freedman, Chester D. Tripp
Professor of History
Joshua Galperin, Associate Director,
Center for Environmental Law & Policy
Gordon Geballe, Associate Dean of
Alumni & External Affairs, School of
Forestry & Environmental Studies
Bradford Gentry, Professor in Practice,
School of Forestry & Environmental
Studies
Karen Hébert, Assistant Professor,
Anthropology & School of Forestry
& Environmental Studies
Cecilia Jevitt, Associate Professor &
Midwifery Specialty Coordinator
John Rogers, Professor of English,
Master of Berkeley College 2001–2007
Paul Sabin, Associate Professor of
History & American Studies
Marlene Schwartz, Director, Rudd
Center for Food Policy & Obesity
James Scott, Sterling Professor of
Political Science
Karen Seto, Professor, School of Forestry
& Environmental Studies
K. Sivaramakrishnan, Dinakar Singh
Professor of India & South Asian
Studies
Rafi Taherian, Director, Yale Dining
Maria Trumpler, Director, Office
of LGBTQ Resources, Senior Lecturer
in Women’s Gender & Sexuality
John Wargo, Tweedy Ordway Professor
of Environmental Health & Politics
Brian Wood, Assistant Professor of
Anthropology
sustaining donors
Alumni Association of New York
Anonymous
James A. Attwood, Jr. ’80
Katherine Bermingham p ’13
William F. Brady III ’80
Margaret de Cuevas ’85
Helen Runnells DuBois ’78
Rebecca Falik ’04
Betsy & Jesse Fink Foundation
Alan ’83 & Janet Ginsberg p ’10, ’14
Victoria Goldman p ’08, ’11
William W. Gridley ’80
Aaron S. Hantman ’96
Rosetta W. Harris Charitable
Lead Trust
Samuel Johnson ’85
Randall M. Katz ’79
George ’67 & Shelly Lazarus p ’02, ’10
Mark Lewis ’72
Joseph Magliocco ’79
Dana K. Martin ’82
Rick M. Mayer ’82
Timothy D. Mattison ’73
William F. Messinger ’67
Daniel & Audrey Meyer p ’15
Arthur Milliken ’51
Daniel Pullman ’80, mba ’87
William Reese ’77
Eve Hart Rice ’73
Wendy Conway Schmidt ’77
John Schmidt ’77
Peter ’86 & Marla ’86 Schnall
S. Donald Sussman p ’07
Yale Club of New York City
Sarah Greenhill Wildasin ’83
James M. Wildasin ’83
Robert D. Wilder ’82
