PH214: Eat.Think.Design: Climate Edition CCN 38369, 3 units, Spring 2018, W 4:00-7:00pm, 220 Jacobs Hall (2530 Ridge Road)* Instructors: Kristine Madsen, MD, MPH & Jaspal S. Sandhu, PhD, School of Public Health Web: http://innovate.berkeley.edu * First class session only: Wheeler 102 About the Course Seven years after it launched, Eat.Think.Design. is still the only course in the country that teaches … Read More
PH214: Eat.Think.Design. CCN 32547, 3 units, Spring 2017, W 4:00-7:00pm, Jacobs Hall (2530 Ridge Road) Instructors: Kristine Madsen, MD, MPH & Jaspal S. Sandhu, PhD, School of Public Health; with Nap Hosang, MPH, MBA, MD, CEO, Pelagius, Inc. Web: http://innovate.berkeley.edu About the Course Eat.Think.Design. is the only course in the country that teaches systematic innovation and human-centered design in a public … Read More
Join us for Innovation Feast, the project showcase of Eat.Think.Design. on May 7th, 2014 at UC Berkeley. Please RSVP via the eventbrite link.
At 4:30AM today, Nap and I met with four Eat.Think.Design. students at the intersection of 2nd and Webster in Oakland.
“How do you feel about Kale?” “I love kale. That shit is awesome!” Journalist Jennifer Chaussee interviews six strangers about kale. (audio)
From Alissa Bernstein: What would it take for a meat counter in an upscale grocery store that carries local, organic, hormone-free meats to put Spam amongst their plump and perfectly cut filets?
Our first class session of PH290-2: Eat-Think-Design will be held today, Wed-22-Jan-2014, from 4:00-7:00pm in 254 Dwinelle Hall. The following information is for prospective students…
To introduce the course development team – and to explore our own relationships with food – we’ve cataloged what we each made for Thanksgiving this year. Each of us answered three questions: 1) What did you cook? 2) Who did you cook it for? 3) What was the best reaction to it?
Late last week, I was invited to speak to the Interdisciplinary MPH program at Berkeley about the innovation process. I thought it also would be a good opportunity to try out one of the topics we’re exploring for the spring, when we focus on food: eating bugs.
After attending two SOCAP2013 food panels, I realized that we’re dealing with identical problems in global HIV treatment and US food systems.
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