Melina Shannon-DiPietro

Melina Shannon-DiPietro is the director of the Yale Sustainable Food Project, which oversees sustainable dining at Yale, manages an organic farm on campus, and runs programs that support academic inquiry related to food and agriculture. More

Melina Shannon-DiPietro is an organic farmer turned executive director. In 2003 she traded in her stirrup hoe for a laptop and joined Yale to help found the Sustainable Food Project. For the past seven years, she has worked with colleagues, faculty, and students to create meaningful opportunities for college students in food, agriculture, and sustainability. Her biggest compliment came last year, when a student called her Yale's Dean of Food.
  • Tomatogate: Toward Truth in Food Advertising

    When mislabeled produce leads to confusion, Yale's sustainable food director hopes for a better food future

  • Saffron: Growing a Coveted Spice

    The expensive, challenging plant is cultivated in Iran, Spain, Northern Italy, India--and now, New Haven.

  • A 21st Century Forager

    The term brings to mind images of rambling through forests in search of food. But on the Yale Farm, it's so much more than that.

  • Pencils, Books...and Kitchen Knives

    Chopping doesn't have to be a chore: Why good knives should be on every college student's school supplies list.

  • On Farm's First Day, a Record Crowd

    The author is thrilled and terrified by the number of students at the first workday of the school year.

  • Getting America Back in the Kitchen

    What will it take to get more Americans to embrace home cooking? The author says the key is Oprah.

  • Recipe: Tomato Confit

    During tomato season, confit is one of the best ways to use the season's bounty. Below is a recipe that I use every summer without fail, and is a favorite of our interns.

  • No Forks Required

    Ever get tired of struggling to get a piece of lettuce onto your fork? Put aside your table manners and dive into a salad fingers first.

  • Doctors Vote for Organic Food

    The American Medical Association put out a resolution last week in favor of local, sustainable food.

  • An Ad Campaign for Organics

    What would you put on a billboard to promote the joys of fresh, local, sustainable food?

  • Hey Mom, I Want to Farm

    With the economy in flux and interest in the food chain growing, more and more recent college graduates are thinking about choosing life on a farm over a job in corporate America. Here, advice for young people considering careers in agriculture--and their skeptical parents.

  • For Brunch on a Budget, Try Frittata

    With a frittata, having guests over for brunch doesn't have to be expensive or time- consuming. Just head out to the market, buy fresh, seasonal vegetables and herbs, and follow these instructions for how to make this quick, crowd-pleasing dish.

  • Why a School Farm?

    A conversation with a classroom full of teenagers makes the author appreciate all that a farm has to teach: lessons in healthy, seasonal eating; an appreciation for where food comes from and all that goes into making it; and, most importantly, generosity and self-sacrifice.

  • The 28-Day Salad: Sustainable and Fun

    In a world of 30-minute meals, growing your own salad might sound like the epitome of slow food.

  • Evolution at the Dinner Table, or Regression?

    A new book argues that cooking facilitated our evolution from apes to humans. But is the American lifestyle of fast food and eating alone a step back towards our chimp-like origins?

  • Love, Local Food, and Canned Peaches

    A lesson in romance and the virtue of canned preservatives. Local doesn't have to mean fresh, after all. After getting an old boyfriend to adopt canning as a way to make great, eco-friendly food, why not try something more widespread?

  • Urban Oasis: The Fifth Avenue Garden

    For two short months, New Yorkers will find a lush, if tiny, garden growing in the middle of the city. It's a place where New Yorkers can escape the concrete and traffic and learn about the wonderful world of urban gardening.

  • At Yale, Seeds of Revolution

    In 2000, Yale undergraduates were inspired by the conviction that the toughest environmental challenges call upon us to change the way we eat and produce food. Student activists agitated for local, organic food and a college farm was born. The roots of the Yale Sustainable Food Project.


A Stop-Motion Tour of New York City

A filmmaker animated hundreds of still photographs to create this Big Apple flip book


The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"


This Japanese Inn Has Been Open for 1,300 Years

It's one of the oldest family businesses in the world.


What Happens Inside a Dying Mind?

Science cannot fully explain near-death experiences.



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