A recent interview with Nel Gaudé on their work with SOFSA and the challenges the Syracuse community faces in mitigating food shortages due to the pandemic. Article by Brandon Dyer in the Syracuse University News.

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 “We’ve also been very cognizant and explicit about the things that we want to include and embed within the core mission of the organization, like systemic racism and the toll it has had in marginalized communities and the food system. You can’t separate the two.”

Nel Gaudé, Syracuse University food studies graduate student