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Family Resiliency Center October 2017 Newsletter
Call For Proposals

The Family Resiliency Center announces a faculty seed grant funding opportunity through the Christopher Family Foundation Food and Family Program. The Food and Family Program is designed to support innovative transdisciplinary research that can unravel the complex connections between the family environment and healthy active lifestyles for all. Proposals are due October 31, 2017 at 5:00 p.m.  


Newly Published FRC Research:
Research That Impacts Families and Food

Family dynamics and relationships may play a role in a child’s appetite self-regulation, which could impact their health over a lifetime.  A healthy appetite self-regulations as a child can reduce obesity and other health risks as an adult.  The good news:  this behavior is modifiable and interventions offer hope for better health and wellbeing. Published recently in the journal Child Development Perspectives, the paper by Jaclyn Saltzman, along with co-authors Dr. Barbara Fiese, Dr. Kelly Bost, and Dr. Brent McBride, investigates how family processes, interpersonal relationships, and individual behaviors and abilities can promote healthier eating behaviors and weight outcomes. Read More

The Autism Program (TAP) Receives Funding For Another Year

TAP is happy to announce it will receive funding for another year! “While it remains challenging to continue to offer services without timely funding, we are pleased that we will be able to serve he autism community for another year." - Linda Tortorelli, Director of TAP at the University of Illinois Urbana-Champaign | Find more information about TAP here

Listen Up!

Picky Eating and How Nature & Nurture May Influence Eating Behavior In Young Kids: A Family Resiliency Center podcast featuring newly published research exploring how nature and nurture may be influencing children's eating behavior.  Hosted by Ryann Monahan, Family Resiliency Center Communications Specialist.  Featuring Natasha Cole, a doctoral student in the Division of Nutritional Sciences and lead author of the study.

Listen on the FRC Website | Subscribe and Listen on iTunes


NEW PostDoc Carolyn Sutter Joins the Family Resiliency Center

Dr. Carolyn Sutter's research and outreach efforts focus on how social relationships with parents and peers relate to children’s developing eating behaviors and risk of childhood obesity. She received a BA in human development from the University of California, San Diego, and her MS in child development and PhD in human development both from the University of California, Davis. She has experience conducting research, supporting intervention programming, and designing educational materials for parents and school settings, from preschool through high school.  


FRC Affiliate Sharon Donovan Is Elected To The National Academy of Medicine  Dr. Donovan was elected into the National Academy of Medicine on Oct. 16, 2017.  Induction into NAM is considered one of the highest honors in the fields of health and medicine. More on her honor can be found here

National Hunger Month - Affiliate Spotlight
Craig Gundersen - Soybean Industry Endowed Professor in Agricultural Strategy


Craig Gundersen - Soybean Industry Endowed Professor in Agricultural Strategy

It’s National Hunger Month, what does this mean to you and the work you do with the Family Resiliency Center?

Food insecurity has garnered increased recognition as a crisis in the United States due to its magnitude (over 40 million Americans were food insecure in 2016) and its serious health consequences and subsequently, higher health care costs.  The Family Resiliency Center has been at the forefront of our efforts nationally and in Illinois to reduce food insecurity.  This work has examined everything from the household-level determinants of food insecurity to the community-led efforts to alleviate food insecurity to federal nutrition programs.  I’m honored to have the opportunity to work with all of them there. 


What impact does the Farm Bill have on individuals and families across the US and why is its renewal so important?

The Supplemental Nutrition Assistance Program (SNAP) is an enormously successful program insofar as its central goal is to reduce food insecurity and it achieves this goal with stunning success.  Given its size, any comprehensive coverage of paths to lowering food insecurity must involve SNAP.  Due to its size, it also constitutes a large proportion of the USDA budget and, therefore, is central to Farm Bill discussions.  If one has the goal of further reducing food insecurity, expansions to SNAP would certainly help in meeting this goal; in fact, there is no better way to achieve this goal.  Alas, there have been some proposals that would inhibit the ability of SNAP to serve as this critical social safety net.  In particular, the entail block granting the program and imposing restrictions on what people can purchase with SNAP.  Both of these proposals would have serious negative consequences for the  most vulnerable persons in our country.


Speaking of food, what is your favorite meal?

Brats cooked in a very specific way.  Namely, as follows: 


20 - brats  (I always use Johnsonville Brats; others would be fine but do not purchase brats that are flavored in some way) 

2 - Vidalia onions (other sweet onions can be substituted but one will be happier with Vidalia onions)

4 - 12 oz. Miller High Lifes (this has to be the beer used; one cannot use, say, craft beers or, heaven forbid, Budweiser)

20 - brat buns

condiments if so inclined

Cooking processAfter coarsely slicing the onions, put the onions, brats, beer, and 48 ounces of water (i.e., each beer should be matched with the same amount of water) in a large pot.   Heat until just boiling, then turn to the lowest setting.  Simmer for 2.5 to 3 hours; you may have to add some more beer.  Pour over a large colander and put the brats back in the pot.  Save the onions remaining in the colander and set aside.  Get the grill ready at high heat.  (The brats will definitely taste better with a charcoal grill but, if this isn’t available, a gas grill will work.)  Since the brats are already cooked, the grilling is just to slightly brown them so only grill for about two minutes a side. 

Serving process: Allow people to create the brats as they see fit.  I strongly encourage putting the remaining onions over the brats in a bun but others, for some reason, choose not to do so.  I will also generally put some deli mustard on as well.  My younger son also puts ketchup on but I’m not convinced of the wisdom of that decision. 

Favorite hobbies