Mezethes. Crete 2020
Mezethes. Crete 2020
Coffee. Lesvos 2016
Coffee. Lesvos 2016
Rakomelo. Crete 2017
Rakomelo. Crete 2017
Antikristo. Crete 2019
Antikristo. Crete 2019
Olives. Crete 2020
Olives. Crete 2020
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Lisa Trocchia, PhD
Background:
Lisa has an accomplished background in music and the arts, which have always served as her foundation. Prior to her experience in higher education, she taught in public and private schools K-12, and created and taught community-based adult education workshops on sustainability and food-based topics.
Lisa held key leadership positions with non-profit organizations working on food access and sustainable community development issues. She has international corporate business experience and as a local food entrepreneur, started several successful food micro-enterprises. She is a certified Master Gardener and spent years growing vegetables for the local farmers market, ethically harvesting wild foods, and creating herbal medicinals.
Lisa is involved with food networks on the local, state, national and international level and is an advocate for peace and environmental concerns, food justice, mutual aid, and equity. In 2016 Dr. Trocchia was a volunteer with Lesvos Solidarity/PIPKA, a refugee camp in Lesvos, Greece, and continues to appeal for refugee justice.  


Thoughts on Food and Affect:
Affective impressions pass in-between consciousness and action. Among other things, affect theory explores a plurality of relationships with the unspoken, the discursive, and the material--the intensities of encounter that present the possibilities to affect and to be affected. 
Food animates and modulates affective environments. The value in recognizing this is allied with the ways food and affect are braided with power and capacity, and in the lifting up of gustatory, aesthetic, ethical, and political spaces as locations of knowing and understanding possibilities for change.

Recent Publications:
Book Chapters:
Trocchia-Baļķīts, L., Moran, T, and Suggs, C. 2021. “In Seeds, We Hold the Future: A Survey of Why and How Seeds are Saved in Southeastern Ohio.” In  From Surviving to Thriving in Appalachia: Positive Narratives about Community Engagement. Michele Morrone and Tiffany Arnold (Eds.). Athens: Ohio University Press.
Trocchia-Baļķīts, L. 2019. “The Revolution Under the Table: On the Social Ecology of the U.S. Local Food Movement.” In the Routledge Handbook of Radical Politics, Uri Gordon and Ruth Kinna (Eds.), London: Routledge.
Trocchia-Baļķīts, L. 2010. “Mangia Mania.” In Thanksgiving Tales. Brian D. Jaffe (Ed.). New York: Sestin, LLC.
Journals:
Trocchia-Baļķīts, L. 2021. "Appalachian Ohio: Food Systems and COVID-19 through a Bioregional Lens." In The New Farmer's Almanac. Pembroke: Greenhorns.
Trocchia-Baļķīts, L. 2017. “Be Hair Now: Performing Knowing.” In Departures in Critical Qualitative Research 
Encyclopedia Entries:
 Trocchia-Baļķīts, L. 2016. “St. Bartholomew: Patron Saint of Cheese.” In The Oxford Companion to Cheese. Catherine Donnelly (Ed.) New York: Oxford University Press.  
Manuscripts in Progress:
Trocchia- Baļķīts, L. “Sensing Self: Food Spaces, Affect, and Structures of Being."
Trocchia- Baļķīts, L. “Eating Anarchism: Mutual Aid Kitchens and Humanitarian Relief.”


MEDIA QUOTES:
Mutual Aid
“It is in difficult times that values-based networks become visible. In the capitalist construct, the individualistic narrative of “survival of the fittest” is valorized. Yet, when faced with immediate and complex challenges, it becomes clear our most basic human instinct is mutual aid. Survival has always depended upon cooperation. From my perspective as a food systems scholar, the kind of transformative change capable of shifting whole systems toward resiliency and equity will come from a form of mutual aid--the interconnection of values-based food networks, specifically, the praxis of community-based values expressed within the social ecology of food systems.” 

Community-based Food Systems and Transformative Change
“It’s never too late to start investing in the critical infrastructure and relationships that support food justice and make long-term food security possible for everyone. The food system is complex and adaptive. It’s important to remember that doing what you can in this moment to support the farmers, food and beverage producers, food retailers, and restaurants in your region creates values-based value chains. By cultivating these authentic relationships, with attention to equity, the transition to a community-based food system emerges. Organizing and interlocking these food systems bioregionally, regionally, nationally, and globally will enable real transformative change. It is in this way that values and community-based food systems will create equity and justice, resilient economies, healthier people, and a regenerative natural environment.”

Food Systems and Complexity
“When it comes to food, there are separate elements: production, distribution, aggregation, processing, marketing, retail, preparation, consumption, and the recovery of waste. Each has inputs, outputs, individuals, technologies, and ways of doing things that are dependent upon and interconnected with all the others. Taken together, they form the food system. A disruption in any one domain, on any scale, effects the others. Further, the food system as a whole cannot function outside the influences and actions of political, economic, social, and environmental systems. Because of this, all social and environmental issues can be said to intersect with the food system. This is why strategies for any type of change are related to food systems change and must address complexity to be successful and sustainable. There are no single solutions. Even problems that require an immediate response are always tied to broader compound root conditions. The most difficult problems communities face involve this level of complexity but can be effectively addressed through cross-sector collaboration applying a food systems lens. "  

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