Spring Has Sprung in DC,

Hello Friend 

The cherry blossoms are in full bloom, marking the arrival of Spring in the capital! Just as the season brings new growth, IFSAN is also blossoming with exciting updates! 

We’re thrilled to announce the launch of SEEDS, our new undergraduate research grant program. Scroll down to learn how SEEDS will cultivate the next generation of researchers. Donations from our annual giving campaign directly support IFSAN’s student research initiatives—thank you for helping us grow!

IFSAN is also expanding with the appointment of Gabby Headrick as our new Associate Director of Food and Nutrition Policy. Find out more about Gabby’s expertise in the Faculty Spotlight section. Stay tuned for more updates and enjoy the beauty of Spring!

Best, 

Barb Kowalcyk

Spring brings new life, and for many, that means welcoming soft, fuzzy chicks into their backyards. With the rising cost of eggs, more people are turning to backyard flocks as a sustainable solution.  While raising chickens is rewarding, it’s important to stay mindful of Salmonella, a bacteria that can be present in poultry – there have been several outbreaks associated with backyard chickens in recent years. Here are key safety tips:

✔ Wash Hands Often – Always wash hands thoroughly with soap and water after handling chickens, eggs, or anything in the coop.
✔ Avoid Kissing Chickens – As tempting as it may be, keep chickens away from your face to reduce contamination risks.
✔ Designate Coop Shoes – Use separate footwear for the coop to prevent tracking bacteria inside your home.
✔ Supervise Children – Teach kids to handle chickens safely and wash their hands afterward.
✔ Clean Coops Regularly – Keep the coop and surrounding areas clean to minimize bacteria buildup.

Helpful Resources for Raising Chickens

CDC’s Guide to Backyard Poultry & Salmonella Prevention (www.cdc.gov)

Backyard Chicken Care Tips – www.backyardchickens.com

Local Extension Offices – Many agricultural extension services offer free resources on poultry care.

By following these safety steps and choosing the right breed, backyard chicken keeping can be a fun and rewarding experience. Happy chicken raising!

IFSAN is introducing an exciting new opportunity for undergraduate students interested in research. The Student Research Experience in Food Safety and Nutrition Security (SEEDS) will be launching this fall semester. Students who complete the program will receive a $500 stipend and IFSAN-affiliated faculty advisors will also receive $500. More information can be found here; the deadline for applying for the Autumn 2025 semester is May 31. If you have any questions in the meantime, please contact ifsan@gwu.edu and include "SEEDS" in the subject line for more information. 

Dr. Gabby Headrick is an Assistant Professor in the Department of Exercise and Nutrition Sciences and Director of the Undergraduate Programs in Nutrition (BS in Nutrition and Nutrition minor) at the Milken Institute School of Public Health. She is also the newly appointed IFSAN Associate Director for Food and Nutrition Policy.  Dr. Headrick teaches across the undergraduate curriculum drawing on her training as a food systems-oriented dietitian, including EXNS 2119: Introduction to Nutrition Sciences; EXNS 2122: Food Systems in Public Health; EXNS 2127: Introduction to Food Policy; EXNS 1114: Community Nutrition; and EXNS 3114W: Cultivating Food Justice in Urban Food Systems. Dr. Headrick’s applied research focuses on understanding the social, environmental, and political determinants of food and nutrition security in the United States, with a particular focus on urban food systems. She is currently working with the DC Food Policy Council and Office of Urban Agriculture to assess how an urban agriculture tax abatement program can be leveraged to expand urban agriculture within affordable housing communities in DC. She is also partnering with the DC Food Policy Council and the Baltimore City Food Policy and Planning Division to study how crime at urban grocery stores impacts that ability for families to access the food they want and need. At GW, she is leading the NOURISH GW study, which explores the experience of food insecurity among students and identifies strategies to address unmet food needs. Across all of her work, Dr. Headrick centers community-driven approaches, collaborating closely with policymakers, practitioners, and community leaders to translate research into meaningful change. 

The Food and Drug Administration proposes to require front-of-package nutrition labels on most foods that display a Nutrition Facts label. This action, if finalized, would require a compact informational box containing certain nutrient information on the front of the package. The box would provide consumers with standardized, interpretive nutrition information to help them quickly and easily identify how foods can be part of a healthy diet. The FDA also proposes to amend certain nutrient content claim regulations to align with current nutrition science. If you would like to comment on the proposed Front-of-Package Nutrition Information, you have until May 16, 2025.

On March 5, we hosted Food Connects Us: Nourishing Connections in the GW Community, a dynamic two-hour speed talk event. Twelve GW faculty, staff, and students presented their projects to an audience of over 70 attendees. The feedback from both presenters and participants was overwhelmingly positive, highlighting the value of sharing research and initiatives within our community.

On March 19, the event Connecting Our Cities Through Food: the Power of Local Food Policy, began with a panel discussion featuring three local food policymakers from the DC, Maryland, and Virginia (DMV) area. After the panel, lunch was served and then the 112 attendees participated in lively tabletop discussions on topics such as food procurement, grocery retail, federal nutrition assistance programs, food businesses and restaurants, and food as medicine. The session successfully fostered connections among individuals with shared interests, aligning with our primary goal of strengthening networks within the food policy space.

IFSAN is excited to participate in the annual GW Research Day on April 16th. This event serves as a platform for students, postdocs, research staff, and alumni to showcase their work through poster presentations, fostering knowledge exchange and collaboration.

As part of the GWSPH Research Day, IFSAN will engage attendees with interactive activities and will also announce the launch of the Student Research Experience in Food Safety and Nutrition Security (SEEDS) initiative. We look forward to connecting with the GW community and highlighting the important work being done in food safety and nutrition security.

Publications

A Multimedia Arsenic Exposure Assessment for the Hopi Tribe, AZ, USA

Exposed and Vulnerable: Sources and Health Implications of Chemical Exposures in Neonatal, Pediatric, and Cardiac Intensive Care Units 

The heterogeneous association between education and the adoption of safe food handling practices in Ethiopia

A Systematic Review on Preharvest Interventions Used to Control Salmonella in Poultry Rearing in the United States

Associations Between Sociodemographic Factors and Adolescent Food Consumption During Independent Eating Occasions.

Awards

IFSAN core faculty member Cindy Liu is set to be honored with the GW Early Career Inventor of the Year Award at the 15th Annual Faculty Honors Ceremony on April 24th. This award celebrates faculty who are considered the most promising emerging researchers and scholars, indicating a trajectory of significant early accomplishments with potential for further success. Dr. Liu serves as a full-time faculty member in the Department of Environmental and Occupational Health and holds the position of Chief Medical Officer at the Antibiotic Resistance Action Center.

We want you to stay informed about the latest recalls, market withdrawals, and outbreaks - some of the January recalls are listed below. Visit FDA and USDA for the most up-to-date information. 

Nestlé USA Announces Voluntary Recall of a Limited Quantity of Lean Cuisine® and STOUFFER'S® Frozen Meals Due to Potential Presence of Foreign Material

Seabear Company Recalls Smoked Salmon Chowder and Alehouse Clam Chowder Because of Possible Health Risk

New York Wholesale Group Recalls Zaarah Herbals Rasayan Churan, Zaarah Herbals Gurmar Powder, Zaarah Herbals Vasaka Powder and Zaarah Herbals Bhringraj Powder Because of Possible Health Risk

New Age International Recalls Daily Veggies Brand Enoki Mushroom Due to Possible Health Risk

This dish is a family favorite, known for being both simple and packed with flavor. While the instructions are specifically for the Instant Pot®, it may be adapted for stovetop cooking.

Ingredients: - ¼ C extra virgin olive oil - 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces - 1 onion, finely chopped - ½ tsp table salt - ½ tsp pepper - 1 ½ tbsp Baharat* - 4 cloves garlic, minced - 1 tbsp tomato paste - 1 (28 oz) can whole peeled tomatoes, drained (reserve juice), chopped - 1 lb Yukon Gold potatoes, peeled and cut into ½ inch pieces - 2 zucchini, quartered lengthwise and sliced into 1 inch thick pieces - 1 (15 oz) can chickpeas, rinsed - 1/3 C fresh mint, chopped

Instructions: 1. Set the Instant Pot to the highest sauté function and heat the olive oil until it shimmers. 2. Add the bell peppers, onion, salt, and pepper, cooking until the vegetables soften and lightly brown, about 5-7 minutes. 3. Stir in the Baharat, garlic, and tomato paste, cooking until fragrant and scraping up any browned bits, then add the potatoes. 4. Lock the lid and close the pressure release valve. Select high pressure cooking and set for 9 minutes. Once done, turn off the Instant Pot and quick-release the pressure. Carefully remove the lid, allowing the steam to escape away from you. 5. Add the zucchini and chickpeas to the stew, cooking on the highest sauté function until the zucchini is tender, about 10 to 15 minutes. Turn off the multicooker. 6. Season with salt and pepper to taste. Drizzle with extra oil (optional) and top with fresh mint before serving.

This recipe is from America’s Test Kitchen - Mediterranean Instant Pot® cookbook.

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Baharat is a versatile spice blend that can be purchased or easily made at home.

*Baharat Recipe: - 2 tbsp ground cumin - 2 tbsp ground coriander - 2 tbsp paprika - 1 tbsp ground cinnamon - 1 tbsp ground cloves - 1 tbsp ground cardamom - 1 tbsp ground nutmeg - 1 tbsp black pepper (optional) - 1 tsp ground chili powder

Combine all spices in a small bowl until well mixed and store in an airtight container.

You can find this recipe on recipes.net.

Farmers Market Fellow - City of Boston, Based in Boston, MA, Deadline: N/A -This opportunity is a 6-month fellowship to support Farmers Market Coupon Program for the City of Boston. This fellowship will involve providing technical support, operations management, and evaluation for the program, including conducting site visits, assisting market managers, and reporting on coupon distribution.  The position is ideal for someone passionate about food access, farmers' markets, and program evaluation. The role offers 20-25 hours per week at an hourly rate of $27.91.
More information and application on the City Of Boston Job Portal can be found here: Application Link
**Note: Boston residency required.**

Food & Nutrition Associate- Emory Healthcare, Based in Atlanta, GA, Deadline: N/A 

Manager, Local Food Initiatives for Nutrition Programs, Food and Benefits Access- United Way of New York City, Based in New York City, NY, Deadline: N/A 

Associate Nutrition & Culinary Education Specialist- City Harvest, Based in Brooklyn, NY, Deadline: N/A

Fundraising and Development Consultant - Black Urban Growers, Remote, Deadline: 06/24/2025 

Nutrition Education Adviser for Penn State Extension Food, Families, and Communities - Penn State, Based in Bloomsburg, Pennsylvania, Deadline: 06/24/2025 

Policy Associate- HEAL Food Alliance, Based in Washington, DC., Deadline: 06/24/2025

Program Manager, Health Science, Lab Ecosystem- The Periodic Table of Food Initiative - American Heart Association, Based in: Dallas,TX, Deadline: N/A 

Director of Healthy Eating and Active Living - Public Health Law Center, Remote, Deadline: N/A 

Sustainability Data & Communications Intern - Once Upon a Farm, Remote, Deadline: N/A 

Food Policy Intern - Friends of the Earth, Based in Washington, DC., Deadline: N/A 

If you have ideas you would like to see in the newsletter, please submit them to: ifsan@gwu.edu