Natalie Rachel Morris

Adjunct Faculty - Sustainable Food Systems Program

Exercise Science

Office: TC 50 - Room: 311 and 305

Office Hours

Office hours are by appointment only. If you would like to meet with me, please contactme at the email address listed above to arrange atime.

Profile

As an American child primarily raised on Dutch-Indonesian food, Natalie is now a classically and experientially trained culinarian with a Masters of Arts in Food Culture and Communications.

Upon graduation, she received an honorary WK Kellogg Fellowship on behalf of the Borderlands Food and Water Security program at the University of Arizona and establishedGood Food Finder. The state's only online directory featuring exclusively small-scale food producers, it is intended to simultaneously promote and economically sustain their businesses as well as capture Arizona’s agricultural and artisanal diversity. The project, which is now an initiative of Local First Arizona, currently boasts nearly 1000 producers and 4500 food items in its third year.

In 2011, Natalie combined her passion for food advocacy with storytelling and community connection. While working at Wicked Delicate Films for the creators of the documentary King Corn (PBS Independent Lens, 2008) and founders of FoodCorps, she organized the inaugural launch of the film-inspired national fleet of 20+Truck Farmsand corresponding annual school garden contest, managed press for the South by Southwest filmThe City Dark, and researched for Jennifer 8 Lee's short documentary,The Search for General Tso.

Since 2013, Natalie has been a professor of the core classes in theSustainable Food Systemsprogram at Mesa Community College, teaching a range of courses from Food and Culture to Organic Foods Production to Sustainable Cooking. She has served on the board for Slow Food Phoenix, is an active member of theAssociation for the Study of Food and Societyand sits on the committee for the Slow Food Southwest Ark of Taste helping to nominate, select and preserve foods and food traditions on the brink of extinction. Her writings have been featured in popular publications such as Edible Phoenix and AZ Wine Lifestyle, and as conservation success stories for the annual Chef's Collaborative conference and she often coordinates events or leads discussions on food and place, storytelling and narrative, and food systems. Her education and interests in food’s role in shaping our history and culture have taken her to Belgium, France, Greece, across Italy, Spain and into Morocco. She lives in the southwestern United States with her husband where she is currently researching for her bookBeans: A Global Historyas a part of the Edible Series (Reaktion Books: UK and University of Chicago Press: USA).

Classes Taught

Spring Flex Start 2019

FON143 Food and Culture 3 Credits
Understanding diet in the context of culture. Historical, religious, and sociocultural influences on the development of cuisine, meal patterns, eating customs, cooking methods, and nutritional status of various ethnic groups. Traditional and contemporary food habits. Health and social impact of changes in diet. Preparation and serving of foods from many cultures. Prerequisites: None.
General Education Designations: Global Awareness [G] 
Section Location Delivery Dates Days Times Availability
31082
Dobson Campus
Lecture/Lab
03/18/2019 - 05/10/2019

Closed

Degrees & Awards

  • W.K. Kellogg Borderlands Food and Water Security Fellow- Southwest Center, University of Arizona
  • MA:Food Culture and Communications, Università degli Studi di Scienze Gastronomiche
  • BA:Culinary Arts and Certificate of Baking and Pastry, The Art Institutes

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