Natalie Morris

Program Coordinator
University Staff
DTPHX Campus
Mailcode
3020

Student Information

Graduate Student
History
The College of Lib Arts & Sci

Biography

Natalie Rachel Morris is a food and culture scholar, sustainable food systems professor, former WK Kellogg fellow, and trained culinarian. She is the founder of the award-winning farm and food directory Good Food Finder. Throughout her industry experience, she has worked in the areas of nutrition, food service and hospitality, and in film and food writing. Her work and interests have led her to small business advocacy and academic work in food culture and food systems where she continually hones her skills in education, event production, and marketing. She enjoys traveling and writing about food history and has recently written her own book Beans: A Global History (Reaktion Books: UK, University of Chicago Press: USA).

Education

MA in Food Culture and Communications

Universit� degli Studi di Scienze Gastronomiche Parma, Italy

BA in Culinary Arts

The Art Institute of Phoenix Phoenix, Arizona 

Publications

• “Beans: A Global History”. Reaktion Books Publishers. Expected release 2019.
• “Bean Hole Beans”. We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States. June 2018.
• “Sonoran Hot Dog”. We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States. June 2018.
• “Cumin, Camels, and Caravans: A Spice Odyssey”, written by Gary Nabhan. Book Review for Gastronomica: The Journal of Critical Food Studies. Summer 2016, Volume 16, Number 2.
• “Giving Thanks to Those Who Came Before: Recognizing Two Decades of Local Food Game Changers and Influencers.” Edible Phoenix. Winter 2015.
• “Bringing Back the Bean” Edible Phoenix. Fall 2015.
• “Food and Equality: Making It Work”, Slow Food USA. 2014.
• “‘Datil Do It’: Where Pride in Authenticity Creates a Sense of Place” Conservation You Can Taste: Best Practices in Heritage Food Recovery and Successes in Restoring Agricultural Biodiversity Over the Last Century (Chef’s Collaborative) Kellogg Program of the Southwest Center of the University of Arizona, 2013.
• “White Sonora Wheat: Adding Heritage Grains to the Local Foods Mix” Conservation You Can Taste: Best Practices in Heritage Food Recovery and Successes in Restoring Agricultural Biodiversity Over the Last Century (Chef’s Collaborative) Kellogg Program of the Southwest Center of the University of Arizona, 2013.
• “Crow’s Dairy: A New Direction for a Family Tradition” AZ WINE Lifestyle Magazine. Spring 2012.
• “Tracy Dempsey: The Sweet Life” AZ WINE Lifestyle Magazine. Fall 2011.
• “Agritopia: A Land of Community” AZ WINE Lifestyle Magazine. Spring 2010.
• “Urban Grocery Celebrates Arizona’s Own” AZ WINE Lifestyle Magazine. Winter 2009.
• “What’s in the Box? Valley CSA Programs” Edible Phoenix Magazine. Summer 2009.
• Notable Edibles column, Quarterly Issues for Edible Phoenix Magazine. Fall 2009-Spring 2010.
• Cooking Fresh column, Quarterly Issues for Edible Phoenix Magazine. Fall 2009-Spring 2010.

Presentations

" Guest Lecturer: Food Writing at The Art Institute of Phoenix, Phoenix, 2018.
" Panel Moderator: A Fine Line: A Womans Place is in the Kitchen at Devour Phoenix and FilmBar Relish Food and Film Series, Phoenix, 2018.
" Panel Moderator: Inside the Minds of Buyers at 5th Annual Food and Farm Forum What Defines Good Food?: Conversations and strategies for our diverse and prosperous future. Local First Arizona Foundation, Gilbert, May 2018.
" Guest Speaker: Growing a Farm to School Network for FoodCorps Arizona. Arizona Department of Education and FoodCorps partnership. Tucson, 2016.
" Panelist: Building Arizonas Food Culture: Understanding Our Regional Identity Through Heritage Foods and Native Crops 5th Annual Farmer + Chef Connection, Phoenix, 2014.
" Coach and Moderator: Entrepreneur Showcase at Food and Farm Finance Forum, Tucson, 2014.
" Featured Speaker: Foods Role in Community Retention: Creating a Sense of Place and Building Resilience Rural Policy Forum, Phoenix, 2013.
" Panelist: Telling Your Story! Border Food Summit for Annual Southwest Marketing Network and Farm to School Program, Rio Rico, 2012.

Honors/Awards

Les Dames dEscoffier International, Invited Member Phoenix Chapter    2017-- present
Best Resource for Local Food, Phoenix New Times    2013
WK Kellogg Fellowship, University of Arizona    2011  2012
100 Tastemakers of 2012, Phoenix New Times    2012
Premiere Big Brain Award Honoree: Culinary Arts, Phoenix New Times    2010

Professional Associations

American Culinary Federation, Certified Culinarian    2008 -- 2011
Arizonans for Children, Foster Youth Development Volunteer Cooking Instructor    2015
Arizona Wine Growers Association, Board Secretary and Tourism/Economic Development Chair    2018 -- present
Association for the Study of Food and Society, Member    2010  present
Chefs Collaborative, Member    2016  present    
Green Living Magazine, Advisory Board Member    2015 -- 2017
International Association of Culinary Professionals    2017  present
National Young Farmers Coalition, Member    2016 -- present
Slow Food Ark of Taste, Southwest/Mountain Regional Committee Member    2013 -- 2017
Slow Food Phoenix, Board Member at Large    2011  present

Service

Blue Watermelon Project, Project Manager    2017-- present