Curated Media
FIRST MEAL by Sophie Warth
A virtual museum exhibit created by Sophie Warth showcasing a selection of Julie Green’s series titled FIRST MEAL. First Meal is a series of twenty-five paintings by Julie Green; they are based on and inspired by questionnaires completed by exonerated people about the food choices they made upon their release, titled First Meal. This project came after Green’s work on capital punishment, The Last Supper, where she painted on ceramic plates the meals of over one thousand people before their executions. Visit this link to learn more about the life and work of Julie Green.
Appearances in Media
2024 Christine Wilson Undergraduate Award Winner
2024 Christine Wilson Undergraduate Award Winner
“We are pleased to announce Sophie Warth as the winner of the 2024 Christine Wilson undergraduate writing award. She won with a paper entitled “First Meals and Last Meals: Vehicles of Food Meaning.” Reviewers found the topic — examining and comparing the significance of the first meals of those recently released from incarceration and the last meals of those on death row — to be novel and interesting — and suggested that the topic would make a great Master’s thesis.”
2023 Food SURF Scholar
2023 Food SURF Scholar
“The University of Vermont Food Systems Research Center (FSRC) funded seven outstanding undergraduate students as part of the 2023 Summer Undergraduate Research Fellowship (SURF) program, supported by UVM’s Fellowships, Opportunities, & Undergraduate Research (FOUR) office.” “Sophie Warth worked alongside Associate Professor and Gund Institute for the Environment Fellow Teresa Mares and explored the symbolism between incarcerated individuals’ first meals once released and the last meals of individuals on death row.”
UVM Hillel Provides Shabbat Meal Kits With Student-Grown Vegetables
UVM Hillel Provides Shabbat Meal Kits With Student-Grown Vegetables
Interviewed as the Director of Hillel Fresh at UVM Hillel. Warth led this free, bimonthly meal kit delivery service, made with locally sourced ingredients. As the Director of Seeds to Students, Warth was also asked questions during the farming season about the team of students, the crop plan, and the woes of farming.
This photo shows an example of a meal kit, featuring Shaksuka during Passover.
“Later, in mid-August, Warth would report that the Seeds to Students team had processed or stored almost 95 pounds of cucumbers, close to 19 pounds of kale and about 60 pounds of onions, along with some beets, cabbage and peppers. She and the team had been brainstorming recipes to which those ingredients might contribute: stuffed peppers and squash, tofu-and-pickle sandwich wraps, a Japanese-style cabbage pancake.
The options were many — and Hillel Fresh recipients would appreciate them all.” (Pasanen, 2023).
Jewish Sustainability in Action: Hillel on the Farm
Jewish Sustainability in Action: Hillel on the Farm
Sophie Warth was interviewed as the concurrent Director of Seeds to Students and Director of Hillel Fresh.
“Sophie Warth, a fourth-year student at UVM majoring in Food and Culture, is the Director of Hillel Fresh and Seeds to Students. Under her leadership, the program has grown to include medical and graduate students in its distribution in addition to undergraduate students, making a more significant impact in combating student food insecurity. In reflecting on her experience with these two programs Sophie said, ‘The most meaningful parts of working with Hillel Fresh and Seeds to Students have been combining my connections to my Hillel community with the relationships I’ve built with the local farms involved in Hillel Fresh. Being on the farm, working with the land, and taking a product from seed to harvest have also been invaluable experiences’” (Hillel International, 2025)
Sophie Warth 