Tasting the Tree of Life: Development of a Collaborative, Cross-Campus, Science Outreach Meal Event

Communicating about science with the public can present a number of challenges, from participation to engagement to impact. In an effort to broadly communicate messages regarding biodiversity, evolution, and tree-thinking with the campus community at The College of New Jersey (TCNJ), a public, prima...

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Autores principales:	Wendy L. Clement, Kathryn T. Elliott, Okxana Cordova-Hoyos, Isabel Distefano, Kate Kearns, Raagni Kumar, Ashley Leto, Janis Tumaliuan, Lauren Franchetti, Evelyn Kulesza, Nicole Tineo, Patrice Mendes, Karen Roth, Jeffrey M. Osborn
Formato:	article
Lenguaje:	EN
Publicado:	American Society for Microbiology 2018
Materias:	Special aspects of education LC8-6691 Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/6248854b8a94483b829cb7df20c51727
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spelling	oai:doaj.org-article:6248854b8a94483b829cb7df20c517272021-11-15T15:04:53ZTasting the Tree of Life: Development of a Collaborative, Cross-Campus, Science Outreach Meal Event10.1128/jmbe.v19i1.14081935-78851935-7877https://doaj.org/article/6248854b8a94483b829cb7df20c517272018-03-01T00:00:00Zhttps://journals.asm.org/doi/10.1128/jmbe.v19i1.1408https://doaj.org/toc/1935-7877https://doaj.org/toc/1935-7885Communicating about science with the public can present a number of challenges, from participation to engagement to impact. In an effort to broadly communicate messages regarding biodiversity, evolution, and tree-thinking with the campus community at The College of New Jersey (TCNJ), a public, primarily undergraduate institution, we created a campus-wide, science-themed meal, “Tasting the Tree of Life: Exploring Biodiversity through Cuisine.” We created nine meals that incorporated 149 species/ingredients across the Tree of Life. Each meal illustrated a scientific message communicated through interactions with undergraduate biology students, informational signs, and an interactive website. To promote tree-thinking, we reconstructed a phylogeny of all 149 ingredients. In total, 3,262 people attended the meal, and evaluations indicated that participants left with greater appreciation for the biodiversity and evolutionary relatedness of their food. A keynote lecture and a coordinated social media campaign enhanced the scientific messages, and media coverage extended the reach of this event. “Tasting the Tree of Life” highlights the potential of cuisine as a valuable science communication tool.Wendy L. ClementKathryn T. ElliottOkxana Cordova-HoyosIsabel DistefanoKate KearnsRaagni KumarAshley LetoJanis TumaliuanLauren FranchettiEvelyn KuleszaNicole TineoPatrice MendesKaren RothJeffrey M. OsbornAmerican Society for MicrobiologyarticleSpecial aspects of educationLC8-6691Biology (General)QH301-705.5ENJournal of Microbiology & Biology Education, Vol 19, Iss 1 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	Special aspects of education LC8-6691 Biology (General) QH301-705.5
spellingShingle	Special aspects of education LC8-6691 Biology (General) QH301-705.5 Wendy L. Clement Kathryn T. Elliott Okxana Cordova-Hoyos Isabel Distefano Kate Kearns Raagni Kumar Ashley Leto Janis Tumaliuan Lauren Franchetti Evelyn Kulesza Nicole Tineo Patrice Mendes Karen Roth Jeffrey M. Osborn Tasting the Tree of Life: Development of a Collaborative, Cross-Campus, Science Outreach Meal Event
description	Communicating about science with the public can present a number of challenges, from participation to engagement to impact. In an effort to broadly communicate messages regarding biodiversity, evolution, and tree-thinking with the campus community at The College of New Jersey (TCNJ), a public, primarily undergraduate institution, we created a campus-wide, science-themed meal, “Tasting the Tree of Life: Exploring Biodiversity through Cuisine.” We created nine meals that incorporated 149 species/ingredients across the Tree of Life. Each meal illustrated a scientific message communicated through interactions with undergraduate biology students, informational signs, and an interactive website. To promote tree-thinking, we reconstructed a phylogeny of all 149 ingredients. In total, 3,262 people attended the meal, and evaluations indicated that participants left with greater appreciation for the biodiversity and evolutionary relatedness of their food. A keynote lecture and a coordinated social media campaign enhanced the scientific messages, and media coverage extended the reach of this event. “Tasting the Tree of Life” highlights the potential of cuisine as a valuable science communication tool.
format	article
author	Wendy L. Clement Kathryn T. Elliott Okxana Cordova-Hoyos Isabel Distefano Kate Kearns Raagni Kumar Ashley Leto Janis Tumaliuan Lauren Franchetti Evelyn Kulesza Nicole Tineo Patrice Mendes Karen Roth Jeffrey M. Osborn
author_facet	Wendy L. Clement Kathryn T. Elliott Okxana Cordova-Hoyos Isabel Distefano Kate Kearns Raagni Kumar Ashley Leto Janis Tumaliuan Lauren Franchetti Evelyn Kulesza Nicole Tineo Patrice Mendes Karen Roth Jeffrey M. Osborn
author_sort	Wendy L. Clement
title	Tasting the Tree of Life: Development of a Collaborative, Cross-Campus, Science Outreach Meal Event
title_short	Tasting the Tree of Life: Development of a Collaborative, Cross-Campus, Science Outreach Meal Event
title_full	Tasting the Tree of Life: Development of a Collaborative, Cross-Campus, Science Outreach Meal Event
title_fullStr	Tasting the Tree of Life: Development of a Collaborative, Cross-Campus, Science Outreach Meal Event
title_full_unstemmed	Tasting the Tree of Life: Development of a Collaborative, Cross-Campus, Science Outreach Meal Event
title_sort	tasting the tree of life: development of a collaborative, cross-campus, science outreach meal event
publisher	American Society for Microbiology
publishDate	2018
url	https://doaj.org/article/6248854b8a94483b829cb7df20c51727
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Tasting the Tree of Life: Development of a Collaborative, Cross-Campus, Science Outreach Meal Event

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