SCHOOL OF NUTRITION: TENURE-TRACK FACULTY POSITION

The Mission of the School of Nutrition is to foster a diverse learning environment informed by our engagement in research and scholarship that prepares nutrition and food undergraduate and graduate students for professional careers, reflective practice, and responsible citizenship.

We invite applications for a tenure-track position as Assistant Professor to commence August 1st 2012. This position is subject to budgetary approval.

Candidates must have completed a doctoral degree in a health and/or communication-related discipline with at least one degree earned in human nutrition and food. We are seeking candidates who have an excellent record of scholarship and expertise in health communication, food and nutrition policy, or a related area, and can provide leadership in the areas of risk communication, interprofessional education, knowledge translation and/or new media applications. Registered Dietitian status is an asset. Successful candidates will have an interest in working collaboratively with socially, culturally and economically diverse communities, have a commitment to innovative baccalaureate and graduate level teaching, and have a well defined research agenda. Faculty members are also expected to participate in University and professional service activities.

Applicants should submit a letter outlining academic experience, curriculum vitae, a description of your 5-year research plan, your teaching interests, and the names of three references (only referees of shortlisted candidates will be contacted) by January 02, 2012 (extended deadline) to: Cecilia Rocha, PhD, (crocha@ryerson.ca), Director, School of Nutrition, Ryerson University, 350 Victoria Street, Toronto, Ontario, M5B 2K3.

Ryerson’s School of Nutrition has a reputation for excellence, maintaining an environment that embraces diversity, encourages scholarly inquiry, values human experience, and promotes social justice. Our undergraduate and graduate programs blend theory and practice to prepare graduates for private and public sector opportunities that will enhance the quality of life for individuals, families, and communities. Our undergraduate (BASc) program curriculum uses an integrative and interdisciplinary approach and focuses on nutrition, food systems and food science, communications, and research methods. Our Master of Health Science (MHSc) graduate program in Nutrition Communication enables students to develop an advanced understanding of communication and behaviour change theories and to translate and disseminate scholarly nutrition and food knowledge to diverse audiences using interpersonal and mass communication media.

This position falls under the Ryerson Faculty Association (www.ryerson.ca/~rfa) jurisdiction. For details on the Ryerson Faculty Association Collective Agreement and the University’s RFA Benefits Summary, please visit
www.ryerson.ca/teaching/employment_resources/rfa.html and www.ryerson.ca/hr/working/etoolkit/benefits/rfa. Ryerson University has an employment equity program and encourages applications from all qualified individuals, including Aboriginal peoples, persons with disabilities, members of visible minorities and women. Members of designated groups are encouraged to self-identify. All qualified candidates are encouraged to apply however, Canadian citizens and permanent residents will be given priority.

The Permaculture Living Conference Nov 19 & 20 at The Stop Community Food Centres’ Green Barn!

On November 19 & 20th come experience the Permaculture Living conference. This gathering will bring together individuals and organizations interested and or active in all the knowledge, wisdom, methods and more around collaborative communities built around fresh food.  It will be held in the beautiful Wychwood Barns at the Stop Community Food Centre at 601 Christie St., Toronto.

Registration: http://guestli.st/50934

Some of the featured topics explored will include:

Wilderness Training, Permaculture Design Certificate, Permablitz, Foraging, Animals in Permaculture systems and so much more!

Wednesday, November 9, 2011
7–9:30pm

Join us for an exclusive event with Virginia farmer Joel Salatin as he speaks about his new book, Folks, this ain’t normal: A Farmer’s Advice for Happier Hens, Healthier People, and a Better World and his mission to bring normalcy back our lives and food. Hosted by esteemed author and journalist, Mark Schatzker, this unique event is not-to-be-missed!

Where: BMO Atrium
Registration: Tickets are $50 including a copy of Folks, this ain’t normal or $25 without the book
We will provide: Light refreshments

CLICK HERE TO REGISTER

by may jeong

From Tuesday’s Globe and Mail

Published Tuesday, Sep. 13, 2011

Clarine Lee-Macaraig looks out the window of her Toronto home with pride at her heirloom tomatoes, millionaire eggplants and cheddar cauliflower. There’s chocolate mint that “smells exactly like chocolate,” and lemon balm that is “good with some vodka.” A sea of Provence lavender is in full bloom. There’s parsley, garlic and green onions, too.

“In the summer, my garden gives me 80 per cent of my produce. Whatever I have as leftovers, I am able to freeze.”

The yield is impressive. Ms. Lee-Macaraig counts two pints of cherry tomatoes, at least three cucumbers, an eggplant, some cabbage, blueberries, a zucchini and an endless array of herbs. And that’s just one recent week’s harvest.

An exact dollar value is difficult to pin down, but she estimates her household saves “somewhere around $300” a season. If she were to sell her harvest in the market, she figures she would be “making a killing.” The only time she visits a grocery store is to buy more exotic, tropical fruit, and her summer harvest keeps her stocked well into the winter months.

A rough back of the envelope calculation says she’s only spent about $30 this season.

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