Skye Osuka is a PhD student, studying modern Japanese History with an emphasis in Food History and Food Studies. He received his B.S. in Nutrition Science from Syracuse University and M.A. in Asian Studies from Seton Hall University. His research interests include the impact of food aid during the Allied Occupation of Japan (1945-1952) and the impact society and history have in formulating new food ideas. He is also interested in societal and environmental food issues, including obesity rates, GMOs, organic vs. conventional, and food sovereignty. His hobbies include cooking, traveling, and meditating.