Summer Transitions: New position!

As the summer begins to wind down, so is my time in New York City. In the coming months, I will be moving to New Orleans, as an Associate Professor at Tulane University! I arrived in New York City in 2015, as a Provost Faculty Fellow in Food Studies at New York University – my … Continue reading Summer Transitions: New position!

Exploring Menus: Updates from the field

Originally posted on LARiAProject:
As we continue to wrap up our listening sessions with restaurants, our team has been spending quality time with restaurant menus, learning about food offerings in Latin American restaurants from different angles. We wanted to take note of the kinds of offerings that already exist, including healthier offerings and innovative takes…

Learning from the Literature: Results from our Scoping Review

I am happy to share my latest publication, Facilitating Healthier Eating at Restaurants: A Multidisciplinary Scoping Review Comparing Strategies, Barriers, Motivators, and Outcomes by Restaurant Type and Initiator. This publication was motivated by the need to better understand if and how restaurants have been engaging in strategies that could potentially result in healthier eating. Public … Continue reading Learning from the Literature: Results from our Scoping Review

Sharing our research: Brooklyn College Magazine

Originally posted on LARiAProject:
We are thrilled about this article published in this month’s Brooklyn College Magazine, “Resiliency Issue.” The piece profiles our project director, Dr. Melissa Fuster, talking about the motivation behind this work, plus two members of our research team: Tara Frank and Elise Harrison. We are thankful for this spotlight, and to…

Introducing LARiA (and a new website look!)

Last March, when I drafted my dispatch for Gastronomica’s special edition on Food in Times of COVID-19, I wrote from a place of uncertainty. My article, Community Health Research, Restaurants, and Adjusting amid Uncertainty, documented my nostalgia for restaurants and the abrupt pause in my restaurant-focused study. I concluded the article with a look to … Continue reading Introducing LARiA (and a new website look!)

Supporting Restaurants: Eating Out and Pushing for Legislation

In late June 2020, New York City restaurant started slowly reopening with outside seating. Many streets have gradually transformed extended into busy sidewalks and by the side of traffic and bike lanes. Personally, it has taken me a while to re-embrace eating out. I have never been a fan of outside seating, especially in the … Continue reading Supporting Restaurants: Eating Out and Pushing for Legislation

Engaging Ethnic Restaurants for Community Health: A New Publication

This post is to share my latest article, Engaging Ethnic Restaurants to Improve Community Nutrition Environments: A Qualitative Study with Hispanic Caribbean Restaurants in New York City, published at the Ecology of Food and Nutrition journal. This community-based research was possible thanks to the funding provided through my institution, the City University of New York, … Continue reading Engaging Ethnic Restaurants for Community Health: A New Publication

Restaurant research update: An initial look at menus

Last month, my team completed the assessment of close to 90 Hispanic Caribbean restaurants, as an initial step for my new restaurant study. We worked together last spring to adapt the Nutrition Environments Measurement Survey for Restaurants (NEMS-R) to the Cuban, Dominican and Puerto Rican cuisines, including additional factors in relation to the promotion of … Continue reading Restaurant research update: An initial look at menus

Restaurants: A new research direction

Sharing and celebrating my new (and first!) NIH-funded research to collaborate with restaurants in the developing of an intervention to improve food environments in NYC’s Puerto Rican and Dominican communities.

Preserving cuisines: Quick thoughts at the intersection of gender, race and Diaspora

Afro-descendant women have been key in the keeping and sustaining of food traditions in societies with a history of colonialism and slavery. Examples I have encountered in my work are Francisca Falú, the woman who taught iconic Puerto Rican cookbook, Carmen Aboy Valldejuli, how to cook, and Margot Bacallao, the assistant to Nitza Villapol, the … Continue reading Preserving cuisines: Quick thoughts at the intersection of gender, race and Diaspora