Above: some of the 2021 wine communications and food communications students in the graduate program at the Slow Food University of Gastronomic Sciences in Piedmont, Italy.
Things are a little different here in Pollenzo in Piedmont, Italy, where I’ve been a communications instructor in the graduate program for the last six years. Of course, they didn’t bring me over last year for reasons that we all know all too well.
This year, for the first time since I began teaching here in 2016, in-person attendance is no longer required and many of my 30+ students follow from home. The photo above was snapped yesterday in one of the largest classrooms on campus: the extra space allows the students to distance if they prefer.
Masks are mandatory for the staff like me. I wear mine religiously. The students, nearly all of them fully vaccinated as far as I know, generally do not wear them. (I’m fully vaccinated as well, for the record.) After teaching for nearly three weeks with mask on, I have even more respect for teachers in the U.S. and everywhere: in ways I didn’t expect, it’s extremely challenging to lecture for three hours straight with a mask on. Luckily, every classroom is outfitted with a microphone and a public address system that mitigates the need for volume.
Despite all the new-normals of campus life, the experience has reminded me of why we do this in the first place: the students and their journey in discovering and exploring what they want to do when they grow up. For all the homesickness and the hassles of being away from Houston for such a long stretch, the immense reward is the bright light that appears in their eyes as their curiosity is sparked and sometimes satiated.
I wish that everyone could have been in the classroom when my wine communications students and I re-watched some of our wine industry colleagues’ powerful Instagram videos from 2020 calling for social changes in our trade. It was our last hour of class together (although they also attend my food communications lectures).
The discussion that followed not only gave me hope that our work will make the world a better place to eat, as one of my students put it during my first year teaching here in Roero. It also filled me with joy to remember that the students always seem to have an innate sense that compels them to infuse their professional lives with activism — whether combatting climate change, food inequality, or discrimination.
Like Pasolini’s Casarsans, they are the meglio gioventù — the best of youth. And they are what makes this whole crazy world of food and wine all worthwhile.
Your part has ended in light
and I have no darkness in me
to hold your shadow.
Pier Paolo Pasolini