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Lisa Heldke teaches in the philosophy department and the gender, women and sexuality studies program, of which she was a founding faculty member. Among her favorite courses to teach are modern philosophy (which, believe it or not, focuses on the eighteenth century); aesthetics; and gender, knowledge and reality. But her real passion is the philosophy of food, which she holds in the teaching kitchen of the Nobel Hall of Science, where students can cook together each week.

The philosophy of food is not only a teaching passion, it has also been a focus of much of her service work on campus. She is the co-founder of the Kitchen Cabinet, an advisory committee to the Gustavus Dining Service that works to enhance the ways it serves the mission of the College. The committee includes representation from all the campus constituencies, including students.

Food is also the focus of Heldke’s scholarly research; she is one of the first contemporary philosophers to treat food as a serious philosophical topic. She is the author or editor of a number of books in the field, including Philosophers at Table: On Food and Being Human; Exotic Appetites: Ruminations of a Food Adventurer; Cooking, Eating Thinking: Transformative Philosophies of Food; and (most recently) Parasitic Personhood and the Ontology of Eating. Her research has led to her being invited to teach each year in a master’s program at the University of Gastronomic Sciences in Pollenzo, Italy, a kind of “liberal arts college of food” founded by the Slow Food founder Carlo Petrini. Her scholarly work has also garnered her awards from the Agriculture, Food and Human Values Society and the John Dewey Society.

For ten years, she served as director of Gustavus’s Nobel Conference, a role she described as being the “chief learner” for this science-and-ethics extravaganza which is a highlight of the Gustavus academic year, and has brought more than 100 Nobel laureates to campus.

Her newest book project bears the working title “Yurtitude is Experience”; it’s a philosophical exploration of her summertime life in a yurt on the coast of Maine where she lives (mostly) off the grid with her Siberian husky, writing, baking bread in a wood-fired brick oven, and kayaking and sailing in Eggemoggin Reach. Winter finds her and her husky skijoring in the Gustavus Arboretum whenever the snow cover allows. 
 

Laura Burrack is a Professor of Biology. Her area of expertise is in microbiology and molecular genetics. Professor Burrack has an active research program at Gustavus with undergraduates that focuses on better understanding how fungal pathogens, such as Candida albicans, an organism that causes infections in humans like thrush and candidemia, evolve resistance and tolerance to antifungal drugs. 

Professor Burrack has contributed to eighteen peer-reviewed scientific papers and has co-authored multiple research papers with Gustavus students. She recently won the Janet Anderson Award from the Midstates Consortium for Math and Sciences for her work mentoring students in undergraduate research. 

She teaches classes in the Biology department such as Cellular and Molecular Biology, Microbiology, and Cancer Biology. She was the Program Director for the Challenge Seminar Program from 2022—2025 and is currently the Chair of the Biology Department. 

When not in the classroom or the lab, Professor Burrack enjoys experimenting in the kitchen with cooking and baking.  

Laura Burrack CV

Learn more about Gustavus Dining Service, like the Kitchen Cabinet, dietitian consultations, and food allergen information.

Learn more about Gustavus Dining Service, like the Kitchen Cabinet, dietitian consultations, and food allergen information.

Gustavus offers several ways for partners to engage with its students, including internships, part-time jobs, and research. Contact us for more details.

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