About This project
The Florida Heritage Foods Project is a community service-based pedagogical initiative centered on the historical, cultural, nutritional, and culinary value of crops that are significant to Florida’s multicultural history. Through the lens of food, this project-based teaching approach empowers students to take a proactive role in interpreting Florida history and promoting a more sustainable food system in their community. Instructional tools designed and developed by an interdisciplinary team of community college faculty and staff engage students in topics and issues related to local food security, public service, and multiculturalism in the classroom and beyond.
Participating Faculty and Staff

Dr. Joshua Braley
Religion

Dr. Joshua Braley
Religion

Eva Casanas
Chinese

Eva Casanas
Chinese

Dr. Sarah Cervone
Humanities and Religion

Dr. Sarah Cervone
Humanities and Religion

Dr. Mirian Hay-Roe
Natural Sciences

Dr. Mirian Hay-Roe
Natural Sciences

Val Leitner
English and Humanities

Val Leitner
English and Humanities

Dr. Diana Matthews
Library Sciences

Dr. Diana Matthews
Library Sciences

Dr. Marcela Murillo-VDB
Spanish and Humanities

Dr. Marcela Murillo-VDB
Spanish and Humanities

Dan Stepp
Fine Art

Dan Stepp
Fine Art

Dr. Ann Thebaut
Director for the Center for Applied Ethics and Humanities

Loretha Cleveland
Designated Faculty Speech

Loretha Cleveland
Designated Faculty Speech
Previous Participating Faculty and Staff

Dr. Vilma Fuentes
Associate Vice President for Academic Affairs

Dr. Vilma Fuentes
Associate Vice President for Academic Affairs

Dr. Nicole Nesberg
American History

Dr. Nicole Nesberg
American History

Elizabeth Ziffer
French

Elizabeth Ziffer
French
Administrative Support

Kathy Anderson

Bhakti Gibson

Gabriel Frank

Santa Fe College
Marketing & Communications

Santa Fe College
Marketing & Communications

Santa Fe College
SF Media Studio

Santa Fe College
SF Media Studio
Partners

