2022-2023 FLSN E-Board Applications are open until May 23!

A bit about FLSN:

The National Food Law Student Network (FLSN) is a collaboration of law students from around the country dedicated to promoting the study and practice of food law and related fields. Motivated by a shared desire to improve the food system, FLSN raises law student voices in the national conversation about our food system. FLSN serves as a hub to exchange ideas, knowledge, and practical skills while building enduring connections among students and professionals to support the next generation of food law and policy advocates. 

How to get involved: 

All law students are welcome to join the network by signing up for our listserv

Network members who are interested in helping to fulfill FLSN’s mission should apply to serve on the 2022-2023 FLSN Executive Board.  

The FLSN Executive Board fulfills FLSN’s  mission by 

  • Hosting regional and national events;
  • Providing guidance and resources for students to promote food policy at their schools;
  • Connecting students to unique food law and policy projects through the Network and our partners;
  • Serving as a liaison between students and professionals in order to cultivate mentoring relationships; and
  • Curating a clearinghouse of funding, internship, and employment opportunities

Applications are open until Monday, May 23rd.

The new committee will be announced by Friday, May 27th, and committee transition calls will happen shortly thereafter.

We’re looking for the following positions:
2 Co-Presidents
1 Secretary
2 Communications Chairs
2 Career Chairs
2 Engagement Chairs
4 Regional Representatives

About the Executive Board positions:

President

  • Oversees other FLSN Executive Board members and projects
  • Schedules and Runs regular FLSN Executive Board Meetings
  • Liaison Between Harvard Food Law & Policy Clinic and the Executive Board
  • Helps Plan Annual Food Law Student Leadership Summit OR Food Law Student Network Digital Event Series 
  • Manages Voting/Yearly Review of FLSN Bylaws
  • Available to Fill in any of the Other Executive Board Positions as Necessary

Skills needed:

  • Leadership Skills: Ability to organize other board members working on outside projects; keeping on top of regular updates
  • Professional Communication Skills: Must be able to communicate effectively with professionals, describe updates in a brief format to ensure board members are on the same page, and promptly reply to all FLSN related email
  • Creativity: Must be open to exploring new projects the Food Law Student Network might take on to continue to grow and evolve

Secretary: 

  • Schedules and Runs regular FLSN Executive Board Meetings
  • Collaborates with President(s) to create meeting agenda
  • Takes minutes of each meeting and promptly shares minutes with the board
  • Regularly checks and responds to messages on FLSN Gmail
  • Help facilitate communications between the Advisory Council and Executive Board

Skills needed:

  • Excellent organizational and time management
  • Good note taker and efficient communicator
  • Reliable schedule – MUST attend all e-board meetings

Communications Chairs: 

  • Reach out to board members or other individuals interested in writing blog posts
  • Run FLSN’s social media platforms, including Instagram, Facebook, and LinkedIn.
  • Create content for social media platforms
  • Advertise blog and other events or projects as needed
  • Responsible for bi-weekly Food Law Student Network email through MailChimp 

Skills needed:

Fluency with social media: communications chairs need to be relatively fluent in technology and social media platforms, as they are responsible for maintaining FLSN’s online presence. Experience with MailChimp preferred.
Creativity: communications chairs create content for the FLSN website and blog, so those who have creative minds are encouraged to apply!

Careers Chairs: 

  • Maintain a running list of food law career opportunities
  • Find and share professional opportunities with the network
  • Reach out to and network with food law professionals to find out more about both summer and full-time positions in the food law sphere.
  • Coordinate with Communications Co-Chairs regarding the newsletter.

Skills needed:

  • Professional Communication Skills: Must be able to communicate effectively with professionals/staff attorneys in outside organizations.
  • Outreach skills: Careers chairs interact with a lot of attorneys they may not have met before, so they should be comfortable with cold-emailing people

Engagement Chairs: 

  • Coordinate FLSN events (with the support of the Presidents) and support other board members with their events as needed.
  • Provide guidance on how to begin a food law society (FLS) at a new school and how to prepare for the struggles students may face in doing so (lack of attendance, etc.)
  • Provide feedback to students that share their initial FLS documents to better improve them.
  • Establish new ideas and activities to increase student involvement in cost-effective, innovative ways, and disperse those concepts to other FLS groups so that more groups can benefit. 
  • Oversee FLSN initiatives, and seek out new opportunities for the FLSN membership

Skills needed:

  • Communication: Engagement chairs should be able to communicate well, especially through social media. 
  • Outreach skills: Engagement chairs interact with a lot of students they may not have met before, so they should be comfortable with cold-emailing people.
  • Organization: Ability to organize students working on outside projects; keeping on top of regular updates as the liaison to outside organizations.
  • Professional Communication Skills: Must be able to communicate effectively with professionals/staff attorneys in outside organizations. Also, need to adequately describe projects in a brief format when sending opportunities to the listserv.

Regional Reps: 

  • Each Representative (up to 4) is assigned a region of the United States and works alongside the Engagement Chairs in their regions to collect contact information from law schools and students as well as project opportunities from partner organizations and clinics.
  • Maintain updated contact with schools and clinics in their region
  • Stay informed and share with FLSN any projects, conferences, networking, or other professional opportunities
  • Serve as a bridge for bringing together regional communities of law students interested and/or active in food law. 

Regional Representatives are not required but are welcome to join the monthly e-board meetings

Skills needed:

  • Communication: The Regional Representatives should be able to communicate well, especially through social media. 
  • Outreach skills: The Regional Representatives interact with many students they may not have met before, so they should be comfortable with cold-emailing people.
  • Professional Communication Skills: Must be able to communicate effectively with professionals/staff attorneys in outside organizations. Also, need to be able to adequately describe projects in a brief format when sending opportunities to the listserv.

Please reach out to foodlawstudentnetwork@gmail.com with any questions!

Legal Issues for Cannabis in Foods and Dietary Supplements

Virtual FLSN Event Happening Monday, April 25th!

Monday, April 25, 7:00-8:15 pm ET

Register here: https://loyno.zoom.us/meeting/register/tJUpfuuurDooHdf5UUeYWfQlLNpU3QiCXob3

FLSN partnered with the Food and Drug Law Institute (FDLI) on this super cool virtual panel event to discuss the legal issues surrounding the use of cannabis in foods and dietary supplements.

Speakers:

Kristi Wolff
Partner, Kelley Drye & Warren
Kristi is a partner in the Washington, D.C. office of Kelley Drye & Warren and chairs its Food and Drug Law and Cannabis Law practices.

Marshall Custer
Partner, Husch Blackwell
Marshall is a partner in the Denver, CO office of Husch Blackwell and co-chairs its Cannabis team

Moderator:

Sarah Chase

Executive Director, Council for Federal Cannabis Regulation, Washington, D.C.

We are really excited about this event and hope you will join us!
Register Here!

A Recipe for a Party!

*Blog Content by Caitlion O’Neill, FLSN Regional Rep.

As we have been forced to narrow our social sphere and change our everyday practices, many of us have developed a new relationship with food. Maybe it has taken the form of developing new hobbies like baking, planting a garden, supporting local businesses through takeout, dealing with food shortages, or even a fear of working in or visiting a restaurant or grocery store. One thing is likely common with us all- it’s much harder to sit around the dinner table with our loved ones.

Since meeting and sharing a meal in person is currently impossible, we are hoping that our FLSN community will join us in a project- sharing meaningful recipes to compile into a community cookbook! We will then choose a few of the best recipes to center a few virtual community cooking parties in which FLSN members can all cook the same food, then join in a Zoom dinner party. Share your recipes to FLSNcookbook@gmail.com and see the below formatting tips and example recipe. 

We especially want to see:

Recipes that preserve a unique foodway. Cuisine from your hometown, state, or country that is representative of that place and a culinary tradition.

  • Example- tender Southern biscuits, Southwestern green chile enchiladas, Midwestern hot dish, Goan fish curry

Recipes that you began to cook during quarantine.

  • Example- sourdough pretzels from a starter you made or were gifted

Recipes that you developed after growing, harvesting, or foraging the ingredients.

  • Example- salsa made with heirloom varieties of tomato and chile that you grew in your container garden

Recipes that were your favorite entertaining dishes pre-Covid

  • Example- a beautifully decorated layer cake or crowd-pleasing appetizer

Recipes that are too yummy not to share!

  • Have an amazing dish that you’ve just got to tell your FLSN friends about, but it doesn’t fit into the above categories? No problem! It’s a community cookbook, and we are happy to feature anything you would like to take the time to submit.

If these are your own recipes, family treasures, or a recipe that you have adapted heavily from the source over time, no credit is necessary. However, if you are using a recipe from a cookbook or online with minimal changes, you must credit the original in your submission. While pictures would be amazing, they are not required. 

FLSN will compile these recipes into a PDF document that may also be available in physical form depending on community demand! 

Be sure to mark your calendars for these Zoom dinner party dates:

  • September 25th (deadline to submit recipes for this party is September 15th!)
  • October 23rd (deadline to submit recipes for this party is October 10th!)

Stay tuned for more Dinner Party info shortly! Please email your recipes, stories, photos, and memories to FLSNcookbook@gmail.com. The deadline for the community cookbook will be in early Spring of 2021. If you are interested in becoming a part of this project, please email coneill@my.loyno.edu to get added to our Cookbook and Dinner Party team!

Formatting Tips

When submitting your recipe, please keep in mind these formatting tips for ease of compiling the cookbook.

If you have a family story or memory about the dish, we would love to hear it! We can always edit these down, so don’t hold back.

Please be specific when using terms like “1 cup of cherry tomatoes, diced” vs “1 cup of diced cherry tomatoes”. The first implies that you measure whole cherry tomatoes into a one cup measure to fill, then dice this amount. The second implies that you dice cherry tomatoes until you have enough to fill up a one cup measure, and these are very different amounts!

If you have separate wet and dry ingredients, or a spice blend, please label and separate these in the ingredient list. 

For ease of editing, please submit in word processing format, not PDF.

Example recipe:

Banana Pancakes from Caitlion O’Neill , FLSN’s Regional Rep. for the South

Serves 2 as a main dish or 4 as a side

I always hated bananas but I wanted to like them because they always seemed so nice in smoothies and pancakes! It wasn’t until I tried the dwarf Thai variety bananas at the age of 25 that I realized I actually like bananas in general, just not the Cavendish banana. If you live in New Orleans or another region where banana trees grow, feel free to substitute in a local variety (Ice Cream bananas are delicious here). If you do like the Cavendish banana, eat up because it may not be around much longer- 99% of the worlds export crop of bananas are Cavendish clones, and a fungal disease is beginning to wipe out Cavendish plantations worldwide because none of these clones have resistance.

Dry Ingredients

.5 c whole wheat flour

.5 c White Lily self-raising flour (or white flour)

2 TBSP sugar

If using White Lily, add 1 TBSP baking powder. If not, add 1.5 TBSP baking powder.

Wet Ingredients

3 TBSP Just Scramble (the liquid) or one flax egg (1 TBSP ground flaxseed mixed with 3 TBSP water, let sit for 5 minutes)

.75-1 c oat milk. Start with .75 cup and use more if too dry. 

1 TBSP oil

1 banana, mashed, preferably Thai

Sift together all dry ingredients. Mix all wet ingredients well, making sure no big chunks of banana remain. Add wet ingredients to dry and gently whisk just until no dry patches remain. The batter should be thick.

Heat a cast iron or non-stick skillet on medium heat. Add vegan butter or other solid fat (coconut oil is good) to pan and let melt. Add batter and make pancakes! They will brown quickly because of the banana and sugar but they are not burning, promise.

Top with more butter and peach jam to serve.