Early Sunday morning, a wildfire (codenamed Glass) started burning near St. Helena. The California leadership team and senior leaders in Hyde Park including President Ryan monitored conditions throughout the day and prepared for a possible evacuation of campus. Late last night, we evacuated 119 students from the residence halls. Most students were able to connect with family or friends for overnight accommodations; 18 students were provided lodging arranged by the CIA through the county. The California team was in continuous contact with CIA leadership throughout, and due to their efforts, the evacuation went smoothly with all students safe and accounted for. Students remained calm and in good spirits despite the situation. They have been real troopers.

While the fire came too close for comfort, Greystone and our residence halls on campus and on Pratt Avenue were untouched.

Currently the Greystone campus is without power as damage is assessed and fires continue to be active in the area. All members of the campus community have been asked to work remotely. We are using The CIA at Copia as a base camp for our operations, and many students will be spending time there today. We will continue to update students, faculty, and staff, by e-mail as needed. Parents, please urge your student to share these notifications, so you have the latest information.

Culinary News from The Culinary Institute of America

Upcoming Lecture at The Culinary Institute of America Explores Whether Racism Factors into How Food is Produced and Shared

Hyde Park, NY – Educator, farmer, and food justice activist Leah Penniman will speak about racism and food at The Culinary Institute of America on Wednesday, February 17. “Black Lives Matter: The Intersectionality of Race and the Food System” takes place at 11 a.m. in the Marriott Pavilion’s Conference Level on the college’s Hyde Park campus. The public is invited to attend the talk, part of the college’s Dooley Lecture Series.

Ms. Penniman activism is committed to dismantling the oppressive structures that misguide our food system. At Soul Fire Farm in Grafton, NY, she reconnects marginalized communities to the land and upholds our responsibility to steward the earth that nourishes us. As a core member of the Freedom Food Alliance, Leah cultivates food for incarcerated people and their loved ones. She runs an on-farm program that is an alternative to incarceration for area teens and a training program for aspiring black and Latino activist-farmers. She also coordinates an ongoing reforestation and sustainability project with farmers in Haiti, her ancestral homeland.

Her work as a farmer and educator has been recognized nationally by the Fulbright Distinguished Awards in Teaching Program, Presidential Award for Science Teaching, YES! magazine, the Teaching Channel, Food First, New Technology Network, College Board, National Science Teachers Association, Edutopia, Center for Whole Communities, and Rethinking Schools. Ms. Penniman holds an MA in Science Education and BA in Environmental Science and International Development from Clark University.

The Dooley Lecture Series brings food industry leaders, as well as experts on international relations and other interesting luminaries, to The Culinary Institute of America. It is named for Carroll F. Dooley, the first director of the college’s food preparation division in 1946. His daughter, Patricia Dooley Fortenbaugh, has been funding the series since its inception in 2002. Seating is available on a first-come, first-served basis. The entire lecture can also be watched live online.


Photo Caption and Hi-Res Image:

Leah Penniman will speak at The Culinary Institute of America in Hyde Park on February 17, 2016. (Photo credit: Jonah Vitale-Wolff)
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Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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