Elissa Johnson
Lecturer in Environmental Studies
Elissa Johnson received her M.S. in food systems from the University of Vermont and a dual B.A. in critical studies of race & ethnicity and women & gender studies from the College of St. Catherine. Her broad interests are at the intersection of social systems of power, cultural foodways, and environmental shifts. Johnson’s current work looks at the impacts of our changing climate on culturally important cuisines around the world, determining the most at-risk crops and identifying possible alternatives to adapt heritage recipes. She focuses regionally on maple syrup, cranberries, and Iriquois white corn. Johnson is also the board secretary for Utica Creative Reuse, a non-profit arts programming organization and art materials resale store.
Research Interests
Cultural food systems, climate change, terroir & place-based food systems, critical studies of race and gender, cultural ecosystem services, wild-foraged foods
Projects
- Tasting Tomorrow: Climate Adapted Heritage Cuisine, tastingtomorrow.org
Professional Affiliations
Association for the Study of Food and Society (ASFS)
Agriculture, Food & Human Values Society (AFHVS)
Appointed to the Faculty
2024Educational Background
M.S., University of Vermont
B.A., St. Catherine University
