“All it took was a little idea.”

Tasfia Rahim ’23 is set to walk across the Commencement stage later this month with a BA in Political Science, a BA in Economics, and a Community Service Award. But she’s leaving one of her greatest accomplishments behind, right here at Pace.

Back in 2020, Tasfia Rahim ‘23, Alex Kennedy ‘22, and Marisa Medici ’22 had a small idea. They had long been acquainted with jokes of college students surviving off ramen or sleeping through meals, but the pandemic brought the issue of food insecurity into even sharper focus as they saw food pantry lines stretching across their neighborhoods. Newly selected as UN Millennium Fellows, they came together with an idea for a project: tackling food insecurity on campus.

For a year, they conceptualized an idea, collaborated across multiple University departments, and finally solidified their idea. They established Fare Trade, a mutual aid fund where students could re-allocate meal plan dollars to students in need. Beyond running and marketing the program, they also planned to help fortify existing food insecurity services and raise awareness.

Image

Fare Trade launched in the Spring semester of 2022. In the meantime, both Alex and Marisa have graduated, leaving Tasfia to continue the custodianship of the program on her own. Now, three semesters later, Fare Trade is stronger than ever and is firmly established as an institution created by students, for students.

The shape of Fare Trade has grown but by its very nature, it’s ever-evolving. “During our first semester, we distributed $500, but last semester we saw significantly less,” Tasfia explains. Interestingly, that dip in donations may come from Fare Trade’s mission of raising awareness about food insecurity. “There was so much conversation about food insecurity, and students rising up to voice their concerns,” Tasfia explains. “So, their mindset was less about giving but rather about having their voices heard.”

Little passion projects like that makes such a huge difference to students.

Fortunately, those conversations did elevate the issue and ignited action from across the University. New York City’s Student Government Association rose to the challenge and donated $5,000 to Fare Trade to be distributed. Which proved necessary, as Fare Trade’s dip in donations coincided with a rise in number of appeals. Fare Trade began with 10 applicants in the first year to now 96―likely, once more, the result of raised awareness, and expected to grow. With this help from SGA, Fare Trade distributed $5,538.50 to 50 students in need this spring.

Pace also launched a Food Insecurity task force, where Tasfia participates in the funding group. “There’s only so much students can do for each other, the University needs to take a step to address this issue. Which they are now with the Food Insecurity Taskforce,” Tasfia says. “There’s a lot of conversation, which I appreciate. Now we need to see action.” Since its founding, Pace has urged community members to support food assistance programs currently in place, created a permanent food pantry on the Pleasantville Campus, and is currently re-evaluating meal plan options for students.

The program is in safe hands, even after Tasfia graduates. Fare Trade is now officially recognized and falls under the umbrella of the Dean for Student’s department, ensuring its longevity. Even more encouraging is that the Fare Trade Coordinator will be a work-study position, empowering student workers to dedicate the time and effort Fare Trade demands. “It’s a lot of work because there’s so much communication, not only with the student body but also with the administration and other collaborators,” Tasfia explains. And even better? “With our expansion onto the Westchester Campus in the fall, they’ll be a paid coordinator position on both campuses.”

I never anticipated my freshman year that when I graduated I’d have this big project—a legacy—I’m leaving behind.

She’s not just excited about where Fare Trade will go but is thrilled to see other students rising up to make an impact. “So many good things come out Pace and especially the UN Millennium Fellowship, such as the period poverty project. I love that there are now so many period products in the bathrooms, I see such a big change… See? Little passion projects like that makes such a huge difference to students.”

Tasfia’s plan for after graduation is to continue on to law school, but in the short term she’s excited to see what new passion project grips her.

“I never anticipated my freshman year that when I graduated I’d have this big project—a legacy—I’m leaving behind. I would have never guessed,” says Tasfia. But according to her, that’s what is special about Pace. “You will find your community somewhere here. Someone shares the same values as you and you’re going to help each other work on something you care about. It’s amazing that Pace gives these platforms to students, and that’s something I’ll always appreciate.”

Learn more about the food insecurity initiatives and programs at Pace.

“I think the big philosophical takeaway for me was—as an employee and worker at Pace—being a student at Pace gave me the fullest understanding of what we’re all about.”

Later this month, Jerry McKinstry will walk the Commencement stage at Arthur Ashe Stadium to receive an MA in Communications and Digital Media. Jerry, however, is far from your traditional student. After an accomplished career spanning multiple decades in journalism, this will be Jerry’s second graduate degree.

But perhaps more notably, Jerry’s day job is not exactly a walk in the park—he’s the Assistant Vice President for Public Affairs here at Pace.

“I was in my mid-20s, and I was looking into graduate school,” recounts Jerry. “The two paths I was looking at were journalism and film. I’ve always loved film, but at the time journalism felt like the more practical approach. I chose journalism, it was a good decision that led to a fantastic career.”

After receiving an MS in Communication and Journalism from Iona College in 2001, Jerry went on to wear a number of different hats as a journalist—evolving from a local reporter, to a political correspondent, to an investigative reporter, and later to a television commentator on politics and government, working for outlets including The Journal News and Newsday. His breadth of experience then took him to political communications, campaign work, and public relations, which is what ultimately led Jerry to Pace in August of 2018.

Jerry—who stresses the importance of being a lifelong learner—picked up many unique, interrelated skills over the course of his career.

“I was a print journalist, a writer, but also in front of the camera,” notes McKinstry. But, as he recalls, he had always wanted to learn what was happening behind the camera.

His interest in film, if anything, had grown over the years with his appreciation of the technical expertise of camerawork and editing. And during the COVID-19 pandemic, while spending his increasingly long days ensuring University operations and messaging were running smoothly, the unique circumstances of 2020 enabled him to think more deeply about pursuing knowledge in film—knowledge that he had been thinking about pursuing for almost two decades.

“I thought, this master’s program is a great opportunity—learning the aspects of production, camerawork, lighting. All the technical stuff I never learned on the job in journalism.”

I thought, this master’s program is a great opportunity—learning the aspects of production, camerawork, lighting. All the technical stuff I never learned on the job in journalism.

A few short weeks later Jerry was officially enrolled in Dyson’s MA in Digital Communications and Media, with a concentration in digital media and film production. Soon, he was spending his evenings immersing himself in the world of film and documentary production. Soon after that, he was spending countless nights in the editing lab, losing track of time while taking in all of the information he could.

“It’s been one of my favorite experiences at Pace; one of my best experiences in an academic setting in my entire life. I just loved learning about film, production, documentary film-making.”

Through the program, Jerry was an integral crew-member of two documentaries. The first, From Tide to Table: The Remarkable Journey of Oysters, an in-depth look at the relationship between nature, oyster farmers, modern technology, and restaurants, has garnered considerable acclaim and awards at multiple film festivals, including Best Student Documentary at the Williamsburg International Film Festival and a winner at Nature Without Borders International Film Festival. The second, For the Love of Food: Pour L’amour de la Cuisine, enabled Jerry and the documentary crew to travel France for an in-depth look at the “slow food” movement and how it’s combatting the rising popularity of non-local sourced eating and fast food. The film will make its worldwide premiere at the Jacob Burns Film Center on May 8.

Image

For Jerry, the learning has been a complex symbiotic web—learning a ton from Program Director and Professor Maria Luskay and Professor Lou Guaneri, imparting wisdom from his own career in journalism to his fellow students, and learning himself from the students, who, as Jerry admits, have a little bit of advantage on him when it comes to natural tech savvy.

“The beauty is—yes, I could bring experience to the class, but these students are actually teaching me. I could teach them about interviewing, journalism, the story—but they were like come here, let me show you this camera. They took me under their wing to teach me.”

While Jerry’s professional life at Pace has grown steadily over the years with his quality of work, he believes this program has substantially strengthened his ties with the community, the University, and has given his role at Pace an even greater sense of purpose.

“It’s brought a depth of experience that really helps me understand and enjoy what we’re all about at Pace,” says Jerry.

The PaceDocs Team Focuses on the Slow Food and Farm-To-Table Movement

Filmed Across France and New York

Image

Pace University’s documentary film team, PaceDocs, will premiere its latest film, "For the Love of Food: Pour l’amour de la Cuisine" at 7:00 p.m. on Monday, May 8, 2023 at the Jacob Burns Film Center.

The documentary -- produced by Dr. Maria Luskay, Professor Lou Guarneri, and Pace University’s documentary film team -- focuses on the slow food movement, which began in Europe during the 1980s to preserve the culture of eating locally and combating the popularization of fast food.

During 14-weeks of production that included filming across France and New York, PaceDocs filmmakers spoke with farmers, chefs, and restaurateurs who have dedicated their lives to making slow food a reality in a fast-paced world.

“‘For the Love of Food’ is yet another extraordinary accomplishment from the PaceDocs team—a film that not only gives our students hands-on experience in the art of documentary filmmaking but also enables them to explore the values and environmental impact of the farm-to-table movement,” said Pace President Marvin Krislov. “At Pace we believe in the power of learning by doing, and year after year this course, under the leadership of Dr. Maria Luskay, provides a great example of real-world education that makes a difference in our students’ lives.”

This film explores the guiding principles of good, clean, and fair – and why that is a healthy recipe for a sustainable future. While eating farm-to-table has become a global phenomenon, nowhere is this passion for clean eating more apparent than in France where generations have relied on locally grown foods. From family-owned farms and markets in the Laon and Lorraine countryside, to beautiful restaurants in the heart of Paris, all the way back to a farm-to-fork eatery in Westchester, New York, this documentary explores the environmental and health benefits of eating clean, locally grown goods, the value of family traditions, embracing culture and heritage through cooking, and of course, the love of food.

“It’s gratifying to travel internationally once again and to be filming with students on location in France,” said Professor Luskay. “Sharing this once-in-a-lifetime experience with our students is as rewarding as it is educational as we learned the importance of where our food comes from as well as what it takes to complete a professional quality film on a strict deadline.”

The documentary is the focus of the popular class, “Producing the Documentary,” which is part of the Dyson College of Arts and Sciences at Pace University’s highly regarded film program that requires students complete a full-length environmentally themed documentary within one semester.

Students in the class are a mix of graduate and undergraduate with varying academic focuses, experience, and skillsets. They come together as a film crew and learn all aspects of filming and production. During the process, they learn teamwork, problem-solving, research, and organization, along with technical skills such as lighting, sound, camera work, interviewing, and other real-life lessons necessary to complete a film.

“For the Love of Food” continues a proud tradition of producing high quality, meaningful, and award-winning films. In recent years, Pace filmmakers have produced documentaries around the globe focusing on a number of topics, including the economic and environmental importance of oysters in our ecosystem (2022); the essential role of bees as pollinators in our food supply (2021); the impact of earthquakes in Hawaii (2019); the endurance of the people of Puerto Rico in the aftermath of Hurricane Maria (2018); Cuba at a cultural crossroads (2016); reviving Curacao’s coral reefs (2015); as well as many other poignant films.

“Dyson College’s student filmmakers are impressive: They have produced another documentary that is timely and topical,” said Tresmaine R. Grimes, dean, Dyson College of Arts and Sciences and School of Education. “The students learn their art and craft with hands-on production experience that will serve them well after they graduate from Pace. I am so moved by the talents of this team and the compelling film they have produced. Congratulations to them and Professors Luskay and Guarneri for another impressive PaceDocs production.”

About Pace University

Since 1906, Pace University has been transforming the lives of its diverse students—academically, professionally, and socioeconomically. With campuses in New York City and Westchester County, New York, Pace offers bachelor, master, and doctoral degree programs to 13,600 students in its College of Health Professions, Dyson College of Arts and Sciences, Elisabeth Haub School of Law, Lubin School of Business, School of Education, and Seidenberg School of Computer Science and Information Systems.

About Dyson College of Arts and Sciences

Pace University’s liberal arts college, Dyson College, offers more than 50 programs, spanning the arts and humanities, natural sciences, social sciences, and pre-professional programs (including pre-medicine, pre-veterinary, and pre-law), as well as many courses that fulfill core curriculum requirements. The College offers access to numerous opportunities for internships, cooperative education and other hands-on learning experiences that complement in-class learning in preparing graduates for career and graduate/professional education choices.