Food security means having physical and economic access to sufficient safe and nutritious food at all times to meet dietary needs for a productive and healthy life. How does food insecurity lead to migration? What is the impact of climate change in food production and access? How is food security stratified across racial lines?
Panelists: Jamie Daugherty, Sister Richelle Friedman, PBVM – Learn more about our panelists below.
Host: Charish Badzinski
Ashley grew up in a middle-class neighborhood in St. Louis and received her education in the Ladue School District. Shortly after graduating from high school, however, she had her first child and moved to public housing. While living there, she noticed the vast difference in resources and the lack of opportunities for those who lived in that setting. She has since moved away from public housing and has obtained a master’s degree in education.
During the pandemic, Ashley discovered a passion for urban farming. She says it has been very therapeutic and empowering for her, and it is her mission to share urban farming with others who look like her. Learning to grow your own food is a revolutionary act, she says.
Unfortunately, Ashley was unable to join us during the live webinar.
Jamie Daugherty, Ph.D., RD, CSSD
A dietitian for 17 years, Jamie brings many ingredients to the table. She spends her time in a few varied spaces within the food, nutrition and wellness realm—the kitchen, the classroom and outdoors, seeking new adventures around every corner.
Growing up in the Midwest led Jamie to want to continually explore other parts of the globe, while providing opportunities to build meaningful relationships with food and nutrition. She received a bachelor’s degree from St. Louis University and a bachelor’s degree in nutrition and dietetics from the University of Illinois-Chicago.
After realizing she did not know anything about food, which was discouraging when meeting with patients and clients, she went back to school to learn how to cook and received a certificate in culinary arts from Boston University. She also holds a master’s degree in nutrition and physical performance from St. Louis University and a doctoral degree in higher education and student affairs leadership from the University of Northern Colorado. Her dissertation was on students’ experience with food insecurity and campus food pantries.
Currently she is an assistant professor at Fontbonne University in St. Louis, Missouri, where she developed an on-campus food pantry.