Stenn graduated from the University of Maryland with a B.S. in journalism in 1988. The same year she founded New Visions Advertising, one of the Washington, D.C. area's first "green" companies, using recycled papers, soy inks, digital production, and micro-targeted campaigns to minimize waste. In 1996 she joined the U.S. Peace Corps, Bolivia, to expand her cultural horizons and language skills. Stenn specialized in enterprise development and founded Bolivia's first monthly rural newspaper, NOTICIAS Cono Sur. In 1999 Stenn returned to the US to earn a Masters in Intercultural-International Management at the SIT Graduate Institute. Here she established KUSIKUY Clothing Co., (www.kusikuy.com) a Fair Trade, eco-ethical, alpaca knitwear company with production in Bolivia and Peru and sales worldwide.
In addition to business development, Tamara also conducts corporate training in areas of motivation and team-building and teaches management, sustainability and economics at regional universities such as UPB and Uni Valle in Bolivia and the SIT Graduate Institute, Antioch University of New England, and Keene State College in the US. In 2011, Tamara completed a doctorate in leadership at Franklin Pierce University, coupling anthropology with economic theory and practice to examine the impact of Fair Frade on indigenous women. Tamara's areas of academic interest include solidarity economy, Andean ways of being, and sustainable development.
She is a candidate for a Fulbright Grant to study the impact different methods of quinoa production; organic, conventional and Fair Trade have on Bolivia's indigenous women and families. Bilingual in Spanish and well-versed in Andean traditions, Tamara is also an avid runner, painter, and enjoys raising her family's own food.
Students explore themselves, talents, motivations and dreams to realize new ways to address social needs and change through enterprise development. Grounded in experiential learning, this class is a balance of theory, hands-on learning, best practices and skills building. Students actively engage in creating a social enterprise. Class includes case studies, guest speakers and a possible field trip. No prior entrepreneurship or business experience is necessary. All students will complete and present an enterprise concept plan.
Students explore food systems and different ways to address nutrition needs, vulnerability, and change through enterprise development. Grounded in experiential learning, this class is a balance of theory, hands-on learning, best practices and critical thinking. Students actively explore controversial issues affecting today's global food systems such as the use of GMOs, Fair Trade verses free trade, human rights and environmental concerns, large-scale chemical production and efficiencies versus small-scale local production and study emerging social enterprises in the food and agriculture industries. Class includes case studies, guest speakers and a possible field trip. No prior entrepreneurship or agriculture experience is necessary. Student groups apply course knowledge to develop an enterprise concept plan and create a food-based business.
Students who already have ideas for their own social enterprises spend the semester building the skills and connections to make these ideas a reality. This hands-on, experiential class explores innovation, finding and creatively using resources, economics and well-being, impact studies, feasibility, cross cultivation, market analysis, publicity, global opportunities, design and planning. Students create their own syllabus and present business simulations. Instructor permission required. Instructor Permission Criteria: Students must already have a strong idea for a social enterprise. They need to be able to express this idea in a one-page project statement which includes the name of the enterprise, how it works, who it serves, why it is needed/important, and what social needs it addresses. Project statements can be submitted to Tamara for immediate consideration at: email@example.com.
893 West Street
Amherst, MA 01002