Feature
Carla Ramsdell
Taking Back the Kitchen One Meal at a Time An environmentalist, food physicist and cooking evangelist, Carla Ramsdell strives to empower
others with the knowledge that taking back control of food and recognizing its potential as an energy source is instrumental in food sustainability. A professor in the physics department at Appalachian State University, Carla has developed a variety of courses to explore “how much physics is involved in our food system and in the kitchen and how large of an impact our food system has on climate change.” Much of Carla’s life experience has provided a natural extension to her exploration of food as an energy source for personal health as well as an energy source in terms of sustainability. Growing up with her brother and sister in West Palm Beach, Florida, Carla credits her mother for establishing her curiosity about the science involved in the kitchen. “Delicious, home-made food was an integral part of my childhood. Mom could make EVERY-
20 | November-December 2020
THING from scratch, from eggplant parmesan to breads to homemade kumquat marmalade which she always kept on hand for gifts. She was pretty adventurous and kept very accurate record of her recipes so they could be improved upon and repeated without fail. This is a great example of the scientific process!” Carla’s family also encouraged her to help in the kitchen from the time she was able to stand, with only one rule: nothing was to be thrown away. “NO food was wasted in our home. If there was a bit of Italian dressing and a bit of Ranch dressing left over — Mom would just mix them together! While we frequently made fun of these concoctions, they were likely the beginnings of my passion for a sustainable food system.” Through a professor’s recommendation in her undergraduate program at Stetson University, Carla earned a degree in physics and a master’s from the University of Florida at Gainesville in mechanical engineering.
She worked in the energy industry as a mechanical designer and test engineer for 12 years before moving to North Carolina. Carla spent her first years in the mountains working as a part-time engineer and a full-time mother of three young children. “Once my youngest headed to kindergarten, I decided to answer that nagging voice in my head that was always urging me to try out teaching. I agreed to teach a couple courses in the physics and astronomy department at Appalachian. The rest is history — I adore teaching and feel so grateful to spend my days with college-age students, helping them navigate these years of exploration about their future paths. I learn so much from my students!” While teaching in her first physics classes, Carla noticed that any mention of food as an energy source would seem to spark some curiosity in her students. “I could tell that 80 sets of eyes were one me, and I decided to pursue that initial spark.” From here she proposed a first-year seminar course that encourages students to consider not only the quality of the food they eat, but how it is prepared, and the impact all choices involved in cooking and eating have on the environment. Tips Carla shares with her students aawmag.com
