Education Program Director
Healthy Foods, Healthy Lives Institute
Robin Schow has had a lifelong interest in the promotion of growing, preparing, and eating fresh food, which is one of the reasons she became involved with the Healthy Foods, Healthy Lives Institute when she began working as a research assistant while completing a degree in public health nutrition. During her student work, she assisted in evaluating the feasibility and interest in a University-wide Community of Practice for an interdisciplinary consortium of researchers, practitioners, and community organizations in the areas of agriculture, food, and health. She also assisted in the development of an undergraduate cooking course that was launched in 2012.
Her work as a graduate student inspired an interest in evaluating food skills programming. She assisted in the evaluation of the Great Trays program, a CDC funded project of the Minnesota Department of Health, and she has developed and evaluated community cooking skills programming in the non-profit sector. She currently coordinates, develops, and teaches classes for the HFHL Cooking for Wellness program through the UMN Employee Wellbeing program, and she is collaborating with several CFANS departments on a three-year project (funded by the Cargill Foundation) to develop an experiential college and career readiness program designed to engage with and expose historically underrepresented high school students to the many career opportunities in Food and Agriculture.
Robin earned her degrees at the University of Minnesota, an MPH in nutrition, with an emphasis on nutritional epidemiology and a BS in nutrition science.