Christina Fer­rara is the def­i­n­i­tion of a triple threat, with exper­tise in chem­ical engi­neering, comedy, and cooking.

She raves about her home­made honey bal­samic vinegar dressing with tongue planted firmly in cheek: “I sug­gest let­tuce, but you can eat it on a shoelace,” she told a score of students.

The second-​​year stu­dent from Con­necticut ran a cooking demo on March 29 in Ell Hall as part of the second-​​annual Food Jus­tice Week, a five-​​day pro­gram ded­i­cated to edu­cating the North­eastern com­mu­nity about socially con­scious eating. The slate of events included vol­un­teer oppor­tu­ni­ties, guest speakers, and doc­u­men­tary film viewings.

We want people to start thinking about where their food comes from and how it affects them and the people around them,” said Michelle O’Donnell, the director of com­mu­ni­ca­tions for Slow Food NU, a stu­dent orga­ni­za­tion that takes socially con­scious eating to heart. “Our phi­los­ophy focuses on good, clean, fair food for all, and we seek to edu­cate our mem­bers and the rest of the North­eastern com­mu­nity on how to put that phi­los­ophy into practice.”

Food Jus­tice Week was co-​​sponsored by Slow Food NU; the Husky Envi­ron­mental Action Team; the Pro­gres­sive Stu­dent Alliance; the Latin Amer­ican Stu­dent Asso­ci­a­tion; the Social Jus­tice Resource Center; NUEats; and Sigma Sigma Sigma.

Ferrara’s menu last Friday com­prised eight dif­ferent dishes: two salads, two Mex­ican entrees, two Italian entrees, and two desserts. From jalapeños stuffed with chicken, cot­tage cheese, and olives to orange cake with cherry apple com­pote, Fer­rara proved to the crowd of hungry Huskies that she knows a thing or two about making food delectable.

Her motto is simple: “Eat what you like.”

Ferrara’s long-​​standing pas­sion for cooking is not sur­prising. Both of her par­ents attended culi­nary school, and she has run her own food blog since high school, which started out as a senior project. When it came time to pick a major, she wanted to go into a field that would allow her to approach food from a dif­ferent perspective.

When I was exploring majors, I was torn between crim­inal jus­tice and chem­istry,” Fer­rara explained. “After some research, I landed on chem­ical engi­neering, which has allowed me to study food.”

After grad­u­a­tion, Fer­rara plans to pursue her mas­ters’ degree in food sci­ence, a field in which she can com­bine her North­eastern edu­ca­tion with her love for cooking.