Where are you from originally?
Los Angeles, CA
What university did you go to?
University of Michigan for
undergrad, BA, American Culture, Boston University for MA and Phd History.
What brought you to Austin?
Husband Bob and I wanted to move
to a different location where we could spend more time outside being active and
where we’d be challenged with different problems, have opportunities to learn
about a new place/culture, apply our experiences.
What is your group’s mission?
The Food Lab (TFL) at UT formed in 2012
in response to the need to improve our global food system. While UT has many
food-related courses, student organizations, and faculty who are engaged in
food-related research, the university lacks an organizational framework for
this critical topic, one that is increasingly vital to provisioning urban
populations. TFL will create a UT brand around food, leveraging Austin’s
reputation as a site for food innovation. TFL will also coordinate, collaborate,
and provide a platform that will integrate the many activities and individuals
on campus that are pursuing food-related projects.
The principles of TFL include experimentation, science, creativity, and
innovation. It is politically neutral and embraces curiosity. Aesthetics and
utility, bringing the sciences and humanities together form the basis for all
TFL programs.
As a multidisciplinary project, TFL
serves heighten student and faculty awareness of food issues, encourage and
motivate them to engage in the creation of new and innovative food systems
research, and to provide support to startups that leverage University
research. By Spring, 2013, TFL has launched a conference,
engaged students with food startups, assisted with food studies projects, and has
initiated projects for UT faculty and students. TFL has built a network of
partners in the Austin, Texas, national and international community that will
provide opportunities for collaboration in the future.
What type of startup would benefit from your group?
Early stage startup with a
solution for food production, distribution, packaging, safety, nutrition.
What was the most challenging aspect of starting up the
initiative?
Large institutional administration,
risk adverse and without a food-related infrastructure.
What advice do you have for entrepreneurs?
Be clear about your motive, what
problem you’re solving and why your solution is different from anyone elses.
What Austin-based resource have you found to be the most
helpful and why?
Sustainable Farm Center, The University of Texas, and the network
of startup incubators, such as the Incubation Station. All were extremely helpful by
providing introductions to the food-related community.
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