University of Oregon

Events and Food Talks

For up to date listings please visit our Facebook page or Calendar!

* Indicate events that Food Studies organized

2019 – 2020 Food Talks and Events

Parent Activists vs the  Corporation: How a group of “noisy moms” helped to change school food in the Eugene 4J School District*

Friday, February 7th, 3:00pm-5:00pm

Lillis Business Complex 112

This talk will detail the story of a group of local parent activists and their founder, Carrie Frazier, who worked for a decade to improve school food in the 4J school district before finally finding success. Sarah Stapleton’s research highlights the ways in which this story speaks to the need for school food sovereignty and is another stage in the history of women’s activism concerning school food in the US.

From Soil to Plate to Changing Nation: Building Permaculture in Malawi*

Friday, February 7th, 12pm

Columbia 249

Mark your calendars for February 7th, 2020, 11:45-1:00pm, for a Lunch Talk with Dr. Melanie Carlone and Eston Mgala of World of Difference! They will be discussing their work, the focus of which is harnessing the power of agricultural and social permaculture to change the trajectory of colonization and environmental degradation in Africa today. This personal and joyous message naturally ignites communities looking for practical solutions for the turmoil of today’s illusion of separateness and social isolation.

Scale and the Politics of the Organic Transition in Sikkim, India*

Friday, January 10th, 12pm

Columbia 249

India’s Northeast is going green. In January 2016, Sikkim, a Himalayan state long associated with progressive environmental policies, announced that it had certified all agricultural production as organic by international standards. While Sikkim has received international accolades for its innovative organic policy, critical questions are emerging from scholars and the media about how this policy is being implemented, and the unforeseen impacts of the organic transition on farmers’ livelihoods and landscapes. In this presentation, we draw upon three periods of field research in Sikkim to explore the opportunities and constraints towards scaling organic agriculture in the Northeastern Himalaya.

CAS Interdisciplinary Research Lecture: Diana Garvin

Monday, December 2nd, 3:30pm-5:00pm

Columbia 249

The Bean in the Machine: A History of Coffee under Fascism (Diana Garvin: Assistant Professor of Italian)

Cultivating Self-Determination: Food Sovereignty as a Challenge to Neoliberal Coloniality in Puerto Rico*

Friday, November 15th, 12pm

Columbia 249

Momo Wilms-Crowe, a Political Science Major and John Lewis Fellow here at UO, presents her honors thesis November 15th, 2019!  Of her work, she writes:

“Advocating for democratic control of food and agricultural policies and a greater distribution of wealth, knowledge, power, and land, food sovereignty work through agroecology is a key avenue for political resistance to neoliberal coloniality as it appears in Puerto Rico today. This work carries radical political implications and can be understood as part of a broader struggle for democratic self-determination, visible especially in the post-Maria context and highlighted by the #RickyRenuncia protests that marked the summer of 2019.

My honors thesis explores these tensions through working with grassroots organizations and agroecology collectives on the island to see how the movement has operated as a direct challenge to deep-rooted conditions of coloniality and how food sovereignty has been linked to larger questions of Puerto Rican political sovereignty and self-determination. My ethnographic
fieldwork is framed theoretically by a feminist and queer decolonial perspective and is grounded in the understanding that this research process is inherently political, emphasizing the importance of participatory research methodologies.

With this presentation, I hope to share the truly radical work being done by organizations directly engaged in cultivating the future of Puerto Rico, receive critical feedback as I refine my project, and discuss opportunities to connect the Eugene community to the work in Puerto Rico in active solidarity as we imagine and create a more just world through our food practices.”

2018 – 2019 Food Talks and Events

Teaching Latino Food Studies

Monday, April 29th, 2pm

Location TBD

In this workshop, Prof. Sarah Portnoy will discuss how she uses food, food culture, and food justice as tools for community-based learning and for fostering the use of Spanish beyond the classroom. In her courses, much of the learning takes place beyond the campus in local Latino neighborhoods. Students interact with outside communities and then apply concepts and information from class readings to their analysis of their experiences through the use of a class blog.

Prof. Portnoy’s visit is made possible with the generous support of the Departments of Romance Languages and Ethnic Studies, the program in Food Studies, and the Oregon Humanities Center.

Also consider attending Prof. Portnoy’s lecture: “Food, Health and Culture in Latino L.A.” (Tuesday, April 30, 4pm. Knight Browsing Room).

The Covenant of Salt: The Production and Consumption of Salt in Jamaica*

Friday, March 8th, 12-1pm 

Columbia Hall 249

From graduate student of International Studies and Food Studies, Alyssa Perry: “My research explores the history of salt production and use in Jamaica, based on research that analyzes the parallel connections of slave ownership, sugar plantation growth, and salt production. My work illustrates that salt was produced locally as a key commodity for dietary and economic purposes, closely linked to slavery and Caribbean sugar plantations, during the Atlantic Slave trade era (15th -19th century). This project extends the importance of commodity research on the role of sugar initiated by Sidney Mintz, suggesting that salt was equally critical in its underpinnings of the trade in foodstuffs (salted cod, pork, and beef especially). Thus, salt became critical in maintaining the slave trade, through its role in food production and the economic trade of people and goods. Situating salt in the triangle of economic exchanges in the early modern world elevates its status from the private dining table to the world stage, where the origins of global capitalism took place. My work also examines the changing patterns of salt consumption on the island, arguing for a multiplicity of meanings from African-derived beliefs to the European “covenant” of salt, beliefs that restructured culinary practices and regional connections. Despite salt’s changing meanings, this project demonstrates that salt maintained its importance as a dietary and economic commodity, as global conquest took place.”

Medieval Bread: Meaning and Making*

Friday, February 22nd, 12-1pm

Columbia Hall 249

The Early English Bread Project has traced the history of bread as a cultural force. Bread determined settlement patterns, gave kings their power, and embodied Jesus every Sunday in church.  In a more domestic sphere, disapproving theologians charged that it was central to women’s workings of magic.  Given all this, it is perhaps surprising that medieval bread is no longer to be found in modern kitchens, except perhaps in one surprising form.  This talk about the findings of the Early English Bread Project will outline the unexpected history of early bread — as well as how to make it.

People’s Knowledge & Social Change: Participatory approaches to Research, Action and Learning

Friday, February 1st, 1:30pm-3pm 

Peterson 103

Dr. Colin Anderson will give a talk and workshop on participatory methodologies in food systems research. He will discuss how to integrate qualitative, quantitative and especially participatory and action methods of research into scholarship, teaching and community development. This talk and workshop will be of particular interest to emerging undergraduate and graduate student scholars with an interest in food systems research and social change.

Lab Meat, Gene Editing and Nanotech: Food Science Meets Society*

Friday, January 25th, 12pm-1pm

Columbia Hall 249

Join the UO Food Studies Program as we hear from Dr. Dave Stone, Director of the OSU Food Innovation Center and Associate Professor of Food Science and Technology, who will highlight emerging technologies in food and beverage, such as lab-grown meat, clean labels and gene editing. Consumer acceptance, environmental benefits and regulatory challenges will be considered, as well as Oregon’s opportunities in a disruptive food landscape and connected world.

Eugenic Cookery: Recipes from Italy’s Fascist Regime*

Friday, January 18th, 12pm-1pm

Columbia Hall 249

Join the UO Food Studies Program as we hear from Diana Garvin, UO Assistant Professor of Italian, who will be discussing her work on fascist foodways (see description below). A catered lunch begins at 11:45am and the talk will begin at noon. See you there!

Talk abstract: Ricettari, disposable cookbooks produced under Italian Fascism, demonstrate how government and industry worked together to promote working-class women’s compliance with Fascist policy in general, and with eugenic cookery specifically. Using ricettari as a paradigm to analyze interwar Spanish and German cookbooks chronicles the fusion of nationalist and eugenic approaches to food preparation on the eve of dictatorship: the birth of fascist foodways. At the same time, the lukewarm response of the female citizenry to this form of propaganda demonstrates just how contentious the Fascist governments’ claims could be. This holistic approach encompasses the fault line between culinary practice and authoritarian intent. National cuisine was not defined simply by the presence of dishes and ingredients from across different regions, but by the painful struggles to determine who was worth representing, in what way, and how much their tastes mattered. Dictatorial regimes nationalized different elements of their regional cuisines, transforming their local ecology into a new, national biology. Ultimately, Fascist regimes mobilized recipes for eugenic cookery: to prepare people as well as food.

Seeds of Resistance: Heirloom Seed Saving in Palestine*

Tuesday, November 13th, 7-8pm

Lillis 112

Vivien Sansour, the founder of the Palestine Heirloom Seed Library joins us to discuss seed saving in the context of cultural and political conflict.

“Trained in the field of Anthropology, Vivien worked with farmers in Honduras, Uruguay, and Palestine on issues relating to agriculture and independence. In the last three years while living with Producer communities in the Northern West Bank villages she created a series of producer and village profiles published in her book, “Insisting on Life: A Community at Work” which was developed for Canaan Fair Trade” Join us to hear more about Vivien’s work with the Palestine Heirloom Seed Library, including issues related to food sovereignty and preservation of culture in the context of conflict.

Pressing and Pretzels: Food Studies Informational Event*     

Friday, November 9th, 2-4pm

UO Urban Farm

Interested in food? Us too! Learn about the Food Studies Program and minor while we press our own apple cider! Celebrate autumn and the coming of winter with FREE pretzels, food is sourced locally from Reality Kitchen and River Bend Farm.

2017 – 2018 Food Talks and Events

Whither Seasons in our Fast Food Lives

Thursday, May 24th, 4pm

McKenzie hall 125

Professor Turkoz examines blogs and hypertext dictionaries to unpack memories about seasonal Islamic food rituals. Thesis accounts are scattered across a range of food blogs; they are posted as childhood memories or descriptions of prior generations by their offspring. Meanwhile, Islamic sites reproduce hadith about the Prophet Muhammad’s food and nutrition practices. Across both these sets of accounts, Turkoz finds nostalgia for the anticipation of the first fruit, rather than the taste of the fruit itself.

Ceramic Forms, Fermented Beverages, and Feasting Traditions

Friday, May 18th,  4pm

Museum of Natural and  Cultural History

With Li Liu, Sir Robert Ho Tung Professor in Chinese Archaeology, Dept. of East Asian Languages and Cultures, Stanford University

East Asia is one of the original centers in the Old World where pottery technology developed independently. Some vessel types are closely related to functions, which went through changes from cooking porridge to brewing alcohol. In this talk, I discuss the interrelationships between forms of ceramic vessels, origins of cereal-based beer-making techniques, emergence of ritualized drinking traditions, and development of civilization in ancient China

Livestock: Food, Fiber, and Friends

Friday, May 11th, 12pm

159 PLC

Most livestock in the US currently live in cramped and unhealthy confinement, have few stable social relationships with humans or others of their species, and finish their lives by being transported and killed under stressful conditions. In Livestock, Erin McKenna allows us to see this situation and presents alternatives.

Mock Celebrations of Mexican Culture

Wednesday, May 2nd, 6pm

Museum of Natural and Cultural History

Taco Bowls and Drinko de Mayo: Mock Celebrations of Mexican Culture in Occupied America. It’s almost Cinco de Mayo! Time to don sombreros and down tequila shots? The short answer: no. UO associate professor Analisa Taylor explores Cinco de Mayo in Mexican history and how it is misrepresented in the U.S. today. Join a discussion about how to appreciate, and not appropriate or stereotype, Mexican heritage. Doors open at 5, talk begins at 6 p.m. We recommend arriving early to secure a seat and explore the museum.

The Invention of ‘Authentic’ Mexican Food

Wednesday, May 2nd, 3pm

Knight Browsing Room

Ignacio Sanchez Prado is Professor of Spanish, Latin American Studies, and Film and Media Studies at Washington University in St. Louis, and one of the most influential scholars of Mexican culture and Latin American intellectual history. Sanchez Prado’s research spans a wide range of areas including neoliberal culture, world literature theory, food studies, and cosmopolitanism. Based on his recent work on the circulation of Latin American cultural production both within and outside Latin America, his lecture will focus on the relationship between authenticity, ethnic cuisines, and neoliberalism through three case studies: Diane Kennedy, Rick Bayless and Enrique Olvera.

Spring Roll Workshop

Thursday, April 26th, 6pm

EMU 23, Lease Crutcher Lewis

Hosted by the UO Vietnamese Student Association, This week spring roll workshop invites participants to enjoy a demo on how to make a spring roll and then let you try yourself! These are delicious rolls perfect for spring!

The Water We Eat

Monday, April 23rd, 12pm

Museum of Natural and Cultural History

In honor of Earth Week, join the MNCH Ambassadors and the Good Food Group for a talk from UO Law professor Adell Amos. Dean Amos will explore the ways water law and policy impact the greater food system. Food from Cafe Yumm provided by the Environmental and Natural Resource Law Center. Free and open to all UO students and staff.

Hosted by Good Food Group and MNCH Ambassadors

Sustainable Food and Beverage Conference

Thursday, April 19th, 5:30pm

Lillis Business Complex

The University of Oregon Net Impact Undergraduate Chapter’s Sustainable Food and Beverage Conference at the Lillis Business Complex in Eugene, Oregon explores the history of sustainability in the food and beverage industry. The Pacific Northwest, being a major food hub, is the perfect place to discuss the impact of responsible business practices within our food culture. Dinner and dessert will be provided.

More than Meats the Eye

Monday, April 16th, 1pm

Susan Campbell 111

Jenny Brown is a longtime animal rights activist and Founder of Woodstock Farm Sanctuary in New York—one the country’s most recognized and respected sanctuaries for farmed animals. She previously worked in film and television, until she went undercover in Texas to document farmed animal abuse. That experience led her to dedicate her life to helping farm animals. After 12 years, Jenny left the sanctuary to focus on a full-time national lecture tour, raising awareness about the plight of animals used and abused in food production. Jenny’s story and the work of the sanctuary has been featured in The New York Times, Rolling Stone, New York Magazine, CNN, The Diane Rehm Show, and more. She is the author of The Lucky Ones: My Passionate Fight For Farm Animals. (Learn more at

The Edible City: Reimagining Alton Baker Park as a Future Foodscape*

Friday, April  13th, 12pm

Columbia 249

The talk will showcase the result of a landscape architecture design studio devoted to urban food systems and social issues.

The work of eight master’s students will be presented with projects ranging from edible prairies to an outdoor agricultural university.

The studio, entitled The Edible City (LA 539 Winter 2018) was led by Assistant professor Jacques Abelman. Several master’s students will be there to present their work.

The City of Eugene presents Wasted! The Story of Food Waste

Thursday, April 5th, 6pm

Bijou Art Cinemas

The City of Eugene is excited to partner with the Bijou to host a community-screening of the new food waste film, WASTED: The Story of Food Waste. This film aims to change the way people buy, cook, recycle, and eat food. Through the eyes of some of our favorite food-waste conscious chefs, such as Anthony Bourdain, Dan Barber, Massimo Bottura, and Danny Bowien, audiences will see how the world’s most influential chefs make the most of every kind of food, transforming what most people consider scraps into incredible dishes that create a more secure food system.

WASTED! exposes the criminality of food waste and how it’s directly contributing to climate change and shows us how each of us can make small changes – all of them delicious – to solve one of the greatest problems of the 21st Century.

Ideas on Tap: Bread Biology

Wednesday, April 4th, 6pm

Sprout Regional Food Hub

with University of Oregon microbiologist Karen Guillemin

Bread is a food staple across many cultures. It’s also a living entity teeming with microbial cultures. In this talk, UO ‘Bread 101’ instructor Karen Guillemin will explore how microbes shape the production—and consumption—of bread.

The Museum of Natural and Cultural History presents Ideas on Tap the first Wednesday of the month at Sprout! Regional Food Hub

Negotiating the value chain: A study of Surplus and Distribution in Indian Markets for Food

Wednesday, March 14th, 12pm

Lewis Lounge

Amy J. Cohen discusses her research on the effects of background social and economic conditions on farmer-buyer negotiations—effects that invite negotiation scholars to flip some of our normative orientations.

Ideas on Tap: Beer Science

Wednesday, March 7th, 6pm

Sprout Regional Food Hub

The Science Behind the Brew with Oregon State University chemist Tom Shellhammer.
Do you love lagers? Are you passionate about pale ales? Join beer scholar Tom Shellhammer and explore the historical and technological context behind different styles of beer, delving into the chemistry and microbiology that give them their unique character.

The Museum of Natural and Cultural History presents Ideas on Tap the first Wednesday of the month at Sprout! Regional Food Hub. Enjoy Claim 52 craft beers and thought-provoking discussions about science, culture, and more.

Food, Fracking, and Folly

Wednesday, March 7th, 12pm

Lewis Lounge

Professor Melissa Mortazavi (University of Oklahoma) will discuss her research using an administrative law approach to thinking about agriculture and energy; these are two key sectors that compete for resources but are rarely considered together. Prof. Mortazavi is one the leading scholars on new thinking on food and agriculture law.

First Ever Challah Bake

Wednesday, March 7th, 11am

The Oregon Hillel Foundation

The first Challah Bake at the University of Oregon! The way the bake is going to work is in 2 shifts: 1) From 11:00-1:30 will be the shift for making challah. We will then take a break to wait for the challah to rise. 2) From 3:30-5:30 will be the braiding of the challah.

Feast of the Three Sisters

Sunday, March 4th, 2:30pm

Mac’s Restuarant and Night Club

This event is in celebration of the color and bounty of locally adapted corn, beans, and squash. Dive deep into the Willamette Valley’s winter bounty alongside farmers and chefs. Variety tastes, educational demos, and more! Live music by Caitlin Jemma and Joseph Hein.

Vegetable Garden Planning Workshop

Saturday, March 3rd, 2pm

Food for Lane County Youth Farm

Learn the Who, What, Where, When and How of Garden Planning. Farmer Ted will explore all aspects of preparing for a successful vegetable gardening season, including seeding and transplanting schedules, mapping crop successions and rotations, favorite varieties for flavor, disease-resistance and productivity. All gardening questions answered! FREE

Feasts of Change: Food and History in the Cook Islands*

Friday, March 2nd, 12pm

Columbia 249

Hannah will discuss her recent research and the ways in which food can help us understand cultural and historical transformations in the Pacific.

Film Screening – The Garden

Wednesday, February 28th, 6pm

EMU 104 Coquille Room

The Garden is a 2008 American documentary film directed by Scott Hamilton Kennedy. It tells the story of the now demolished South Central Farm; a community garden and urban farm located in Los Angeles, California. The Garden details the plight of the farmers who organized and worked on the farm. The owner of the lot decided he did not want to allow the farmers to use it anymore and had the garden bulldozed. The event was hosted by the Coalition Against Environmental Racism.

StoveTeam International with founder Nancy Hughes

Monday, February 26th, 6pm

Condon 204

Interested in a career in cultural anthropology? Come hear StoveTeam International founder Nancy Hughes speak about her work in Mexico and Latin America and how she started her nonprofit to provide fuel-efficient stoves to those in need. Learn about how to get involved, skills to develop, and bring any questions you have!

As always, food and drink will be provided and all majors are welcome.

Learning about Kalapuya Cuisine: Harvesting and Cooking Camas

Saturday, February 24th, 3pm

Eugene Public Library

Delve into Kalapuya food culture with University of Oregon archaeologist and MNCH curator of zooarchaeology Madonna Moss.

As part of her new UO course, The Archaeology of Wild Foods and Pre-Neolithic Cooking, Professor Moss and graduate students harvested and dug camas at the Oregon Country Fairgrounds in June 2017. Under the supervision of Marie Knight (Warm Springs) they baked the camas in an earth oven overnight at the UO Many Nations Longhouse.

Come learn about the process of harvesting and baking this traditional food that was once abundant in the Willamette Valley. Free to the public.

Food System Organizing in Grand Ronde*

Friday, February 23rd, 12pm

Many Nations Longhouse

Photo by Michelle Alaimo/Smoke Signals

Grand Ronde is a tribal community in a rural food desert in Oregon. The tribal government has partnered with the regional food bank to run the food pantry and to conduct community food system growth. Utilizing the FEAST community-organizing model from Oregon Food Bank, members of the community have formed the Food Access and Community Team with the mission of increasing access to healthy, affordable food. Innovative projects have emerged from the community organizing including bucket gardening workshops at the food pantry, a community-wide food access and nutrition survey, food preservation classes, local food guide, local food celebration event, prescription CSA program, and more.

In this panel discussion, key stakeholders will describe their work on community food systems in Grand Ronde. The audience will learn about the FEAST model as well as the benefits that emerge from collaboration and community engagement. Through partnerships, these new collaborative programs were designed by and for the community.

Environmental Connect 2018

Thursday, February 22nd, 4pm

EMU Crater Lake Room

The purpose of Environmental Connect is to bring environmentally focused businesses and organizations together to connect with Environmental Studies and Science majors and minors and Food Studies minors who are looking for internships, volunteer, or career opportunities.

This is a casual roundtable networking event. Each business/organization/municipality will have a small bistro table to showcase their work, with information and materials about their work and any job, internship, or volunteer opportunities available.

Nature Knows No Borders

Tuesday, February 20th, 6pm

Many Nations Longhouse

Nature Knows No Borders is a special event featuring a free dinner from Mediterranean Network. This conversation space is being put together by student leaders from Hillel, the Muslim Student Association, the UO Food Studies Department, and visiting alumni of the Arava Institute for Environmental Studies.

There will be an opening presentation by student leaders surrounding shared cultural ideas of welcoming the stranger and the importance of food in community life, followed by a catered Mediterranean dinner and a conversation lead by the Arava Institute for Environmental Studies alumni.

Lunar New Year Dinner

Thursday, February 15th, 5pm

UO Carson Hall

University housing, University of Oregon hosts the Lunar New Year dinner 2018, the year of the dog.

Seeds of Culture: Food Systems as a Lens for Understanding Culture and History*

Wednesday, February 14th, 12pm

Columbia 249

Ben explores the possibility of using food as a lens for cultural learning and place-based study. Using history, and plenty of personal anecdotes, the talk dives into examples of food as representations of culture and identity and demonstrates that studying a place’s food systems will inevitably lead to a better understanding of its people, politics, and social justice issues.

Speaker: Ben Mitzner, B.A. Environmental Studies and Political Economy, Lewis & Clark College. Ben’s love for leading groups in the wilderness has taken him from the Rockies to rural Alaska, Asia, and Latin America.

Business Careers in Food and Beverage

Thursday, February 8th, 10am

Lillis and EMU

Lundquist College of Business Career Services presents the 2018 Business Careers in Food and Beverage event, showcasing careers within the food and beverage industry and providing opportunities to network with University of Oregon students for future talent development.

There are multiple ways your company can get involved, including speaking on panels, tabling, hosting lunch discussions, and networking with UO students.

Ideas on Tap: Rethinking Human Waste

Wednesday, February 7th, 6pm

The Museum of Natural and Cultural History

Let’s talk about poop—the way it’s captured, transported and treated—and explore some new avenues for improving environmental and water quality and recovering valuable resources.

Attracting Native Pollinators

Thursday, February 6th, 7pm

Unitarian Universalist Church

The Willamette Valley Clean Water Alliance and the Upper Willamette Soil and Water Conservation District are hosting a free speaker event featuring the pollination expert Mace Vaughan, Xerces Society. The topic is “Attracting Native Pollinators. How you can help bring back the bees.” Join us as Mace provides an engaging talk on the challenges facing pollinators and how we can take action to make a meaningful impact. Mace will help you better understand the world of pollinators and give you new eyes with which to see the life in your backyard. Admission is free to the public and all are welcome!

Bare Root Fruit Tree 101: Selection and Care

Sunday, February 4th, 12pm

Down to Earth Home, Garden & Gift

In this free talk with nursery staff members Kelly and Madeline, they discuss how to select and care for a bare root fruit tree. This talk is a great introduction to bare root fruit trees for the beginning gardener. Come for information, inspiration, and advice!

JAA Daifuku Mochi Making

Saturday, February 3rd, 10am

Many Nations Longhouse

The Japanese American Association a 501 (c) (3) Charitable Non-Profit Corporation in fulfilling their mission “to help bring together our community and celebrate our culture” is hosting an event to make daifuku mochi for the Asian Celebration. Daifuku mochi is a glutinous rice cake with a sweet filling. Many hands make light work. Many friends (old & new!) make our hearts warm. Many mochi makes us all happy!

New Frontiers in Sustainable Mountain Agriculture*

Friday, February 2nd, 12pm

Columbia 249

Young Mountain Tea began with a deal – if remote Himalayan communities would grow tea, we’d set up a business in the US to sell it. In this talk, Founder and ENVS Alum Raj Vable will introduce how the company is trying to transform the colonial India tea industry in favor of small producers. After the presentation, participants enjoyed sampling various teas that YMT distributes.

Oregon Farm to School and School Garden Summit

Thurs – Fri, January 24th-25th, 9am

The Oregon Garden

This two-day conference, hosted by the Oregon Farm to School and School Garden Network, aims to support members of Oregon’s farm to school and school garden community in their work to provide farm and garden-based education and incorporate healthy, local food into school meals. Thursday focuses on farm and garden-based education. Friday focuses on incorporating local food into school meals. Attendees include stakeholders working to incorporate healthy local food into school meals and provide farm and garden-based education.

A Listening Session of the Oregon Hunger Task Force

Tuesday, January 23rd, 9am

EMU 244

Finding Solutions to Campus Food Insecurity
In recent years, surveys at the University of Oregon, Oregon State University, and Portland State University have found that more than half of students at all three schools are considered food insecure.

Research on how students finance college has revealed that the main barrier to degree completion isn’t tuition; it’s having a place to sleep and enough food to eat. The best estimates suggest that food insecurity affects as many as one in two college students—much higher than the rate in the general population. Just as many struggle with housing insecurity, and a significant number (14 percent at community colleges) are homeless.

In light of the developing national awareness of food insecurity and hunger on college and university campuses, the Oregon Hunger Task Force will be focusing its January 2018 Listening Session on university food security.

 Fish Tales: Seafood in Oregon

Wednesday, January 10th, 6pm

Downtown Library

Oregonians love local food, but finding truly local fish can be hard, even on the coast. People have become aware of concerns regarding ethically grown meat and vegetables, but seafood remains somewhat mysterious. How does that crab get from the ocean to our table, and what’s the true cost of cheap salmon at the grocery store?

Learn more and discuss these issues with Jennifer Burns Bright as part of Oregon Humanities’ Conversation Project. She is a food and travel writer based who moved to the coast to write about seafood after many years teaching food studies and literature at the University of Oregon. She is also a Master Food Preserver and community organizer linking local producers and consumers.

Oregon Humanities is an independent, nonprofit affiliate of the National Endowment for the Humanities and a partner of the Oregon Cultural Trust.

Ideas on Tap: The Evolution of Mammalian Diets

Wednesday, January 3rd, 6pm

Sprout Regional Food Hub

“What’s for Dinner? Carnivores, Omnivores, and the Evolution of Mammalian Diets” with University of Oregon paleontologist Samantha Hopkins.
Recent trends have people thinking about how our evolutionary background might relate to optimal diet choices today. Join us for an exploration of mammal diets through time–and learn what modern and fossil carnivores and omnivores can tell us about how their diets have evolved.

Ideas on Tap is a conversation series held by the Museum of Natural and Cultural History on the first Wednesday of the month at Sprout! Regional Food Hub. Enjoy Claim 52 Brewing beers and thought-provoking discussions about science, culture, and more. Cosponsored by Claim 52 Abbey, La Granada Latin Kitchen, Pig & Turnip, and 100 Mile Bakery. Admission is free.

Pasta Making*

Monday, November 29th, 4pm

Central Kitchen

With the help of the great Chefs at Central Kitchen, undergraduates from Food Studies Minor learned how to make ricotta filled ravioli. In a team effort, they rolled, stuffed, cut, and boiled fresh pasta and consumed the fruits of their labor. Stand by for more culinary adventures!

Food FIGs Pie Making and Cider Pressing

Urban Farm

Fun afternoon of pie making and cider pressing at Urban Farm in a collaboration between UO faculty and students.

A Night in Solidarity with Immigrants and PCUN Farmworkers

Tuesday, November 21st, 6:30pm

EMU Ballroom

El Movimiento Estudiantil Chicanx de Aztlán, extend a special invitation to “A Night in Solidarity with Immigrants and Pineros y Campesinos Unidos del Noroeste (PCUN) farmworkers union.”

Featuring nationally renowned Tejana/Latina singer-songwriter, Tish Hinojosa, on Tuesday, November 21st, 2017 at 6:30 in the EMU Ballroom at the University of Oregon! Doors open at 6:00 pm where there will be various lit table of the co-sponsoring groups alongside community organizations that focus on immigrant rights.

Programming will commence with a special performance by Mariachi del Sol from Springfield High School, followed by a concert by Tish Hinojosa and follow with main keynote, PCUN President, Ramón Ramírez. And will close with a performance from Zenén Zeferino; a popular jarana player, singer, composer, and poet from Veracruz, Mexico.

Food and Racism in Medieval Spain

Wednesday, November 15th, 5PM

Lawrence 166

In this event co-hosted by the Department of Romance Languages and Food Studies, Prof. Ana Gómez-Bravo (University of Washington) speaks in a public lecture on Food and Racism in Medieval Spain

Professor Gómez-Bravo received her Ph.D. from the University of California at Berkeley. Her main research areas are food studies, textual studies, and theories of ethnic and gender difference. Professor Gómez-Bravo’s most recent book is Food and Culture in the HispanicWorld / Comida y cultura en el mundo hispánico.  Currently, Professor Gómez-Bravo is working on a book-length project on the relation between food and ethnic identity, and in particular the attention paid by the Inquisition to food practices of Jews and Muslims leading to the exercise of racial profiling. She is also studying the ways in which these inquisitorial methods were applied in later centuries to other groups such as Native Americans and ethnic minorities.

Watering the Revolution: Agrarian Reform in Mexico

Monday, November 13th, 3:30PM

Spruce Room EMU

Professor Wolfe’s lecture builds on insights from his recent book, which re-examines Mexican agrarian reform — Latin America’s largest and most extensive — through an environmental and technological history of water management in the emblematic Laguna region. By uncovering the varied motivations behind the Mexican government’s decision to use invasive technologies despite knowing they were unsustainable, the book tells a cautionary tale of the long-term consequences of shortsighted development policies.

Zimbabwean Cuisine with Patience Munjeri* 

Friday, November 10th, 5-7PM

Facebook Invite

In addition to being a well-respected teacher and performer of Shona mbira music, Patience Munjeri is an accomplished cultural and culinary expert

and teacher of traditional food practices and cooking methods in Zimbabwe, who has taught cooking classes both in Zimbabwe and in many locations across the US.

At this special event, Ms. Munjeri will demonstrate cooking a Zimbabwean meal, which we then get to sample and enjoy together. She will also provide the historical context of food practices – how they have changed since the days “pasichigare” (before British colonization in the 1800s) and how they are currently evolving. She will describe the ritual of beer brewing and how this special beer is used in the bira ceremonies. And since she is also a wonderful musician, she will also play mbira for all!

WVSFA Member Ed Forum: LEAN Concepts Training

Thursday, November 9th, 4:30PM

Northwest Community Credit Union

Willamette Valley Sustainable Food Alliance hosts this training on Lean concepts to address sustainable business practices, specifically the problem of food waste. Lean concepts were derived from Toyota’s manufacturing processes, but they can be applied to any business process. The focus is on engaging employees in solving problems to eliminate waste and inefficiency in their work. This frees them up to provide better service and more value to your customers.

Eating For Academic Success!

Wednesday, November 8th, 1PM

EMU Amphitheater 

Is your mind wandering during class? And you just can’t focus? Maybe it’s what you’re eating! Duck Nest Wellness Center wants to help you figure out what foods you could be eating to help you focus more in class. Because being a college student is hard enough. . .

A Global History of the Cascade Hop

Tuesday, October 24th, 6PM

Ninkasi Admin Bld, 155 Blair Blvd.

This is the first of what we hope will be a monthly “History Pub.” Please come out and help make this a successful event. Beer and a food cart will be available. Peter Kopp is director of the Public HistoryProgram at New Mexico State University. His talk is based on his book, Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley, which won the annual book prize from the Pacific Coast Branchof the American Historical Association. The book incorporates agricultural, environmental, and ethnic history.

Farm to Fork

Thursday, October 19th, 5PM

Carson Dining

Harvest dinner and local vendor fair featuring: Umpqua Dairy, Groundwork Organic, Springfield Creamery, Carlton Farms, Mycological Natural Products, Hummingbird Wholesale, Pitman Family Farms, UO Project Tomato, Tillamook Cheese Factory and many more

Cider Pressing

Thursday, October 19th, 12pm

Many Nations Longhouse

UO Native American Student Union and Beyond Toxics hosted a Cider Pressing at the Many Nations Longhouse. Using windfall apples (or other fruits) from around the community  and pressed  into that lovely sweet cider to take home. Participants brought their own bottles, jugs, or jars and they provided the cider press, instructions as well as education about the natural history of the Apple and it’s importance to Native Food Justice and Climate Change.

Free Herbalism Project

Sunday, October 15th, 12-5pm

Mount Pisgah Arboretum 

Experience the magic and learn from two amazing herbal teachers, Kathleen Maier and Rosalee de la Forêt. There is an exciting movement afoot in American herbalism. We are resurrecting the Western System of Energetics where the language fits our culture. Working from the six tissue states and teachings of the physiomedicalists, this system is both intuitive and clinically accurate. We need to observe patterns in nature first to grasp harmonies and disharmonies. Winds that dry, waters that swell, heat that rises, cold that depresses are all vital expressions of nature that play out in our organs, joints, muscles, thoughts and spirit. This is the practice of traditional folk herbalism where nature is observed and the inherent self-regulating systems of the body are acknowledged and supported.

Plight of Oregon Migrant & Farm Workers

Sunday, October 8th, 4:30PM

Eugene Public Library

Immediately following the Dolores, The Documentary. showing, we will gather in the Bascom-Tykeson Room of the downtown Eugene Public Library for “Plight of Oregon Migrant and Farm Workers” a panel and public discussion about what’s going on today regarding farm worker rights and related issues in Oregon.

Food Studies Undergraduate Minor Promotional Event*

Friday, October 6th, 12PM

Mills International Center

25 interested undergrads came out to learn more about the Food Studies Minor and socialize with current members of the Food Studies community.

From KEEP to More and Less: Results from randomized controlled trial for early childhood obesity

Monday, October 2nd, 12-1:30pm

Oregon Social Learning Center

Dr. Paulina Nowicka, an Associate Professor in Pediatric Science at Uppsala University and the Karolinska Institute in Stockholm, Sweden will present findings from a recent trial to evaluate the effectiveness of parent intervention on childhood obesity.

While obesity has been shown to be difficult to treat in adults, adolescents, and school-aged children, promising results have been demonstrated in preschoolers. Yet knowledge of the effectiveness of structured childhood treatment programs for obesity early in life is still very limited, preventing the widespread implementation of such programs. The overarching aim of More & Less was to evaluate the effectiveness of the early treatment of childhood obesity by evaluating two different treatment approaches.

Global Tea Exchange Campaign Launch Party

Friday, September 29th, 6-8pm

Sprout Regional Food Hub

The Global Tea Exchange will establish two-way cultural exchange to bridge the gap between the people who make tea and those of us who drink it. The campaign aims to end the isolation of remote Himalayan communities

 2016-2017 Food Talks and Events

Commodification of Banana in Print and the Formation of American Womanhood across Classes (Helen Huang)

Friday, May 26th, 12 PM

249 Columbia

Helen Huang is a PhD candidate in the English Department, and a recipient of a 2016 Food Studies Graduate Student Research Grant. In this talk, she will explore how bananas were introduced into American food culture and daily life through cookbooks and home magazines at the turn of the twentieth century—an era marked by the rise of consumption culture and nutrition discourse. These cooking records reveal how banana consumption gradually became popular in American eating culture and show that how bananas were prepared corresponded to the interest in home economics and nutritional education prominent in middle-class periodicals of the 1920s.

Stone Soup: How Recipes Can Preserve History and Nourish Community (Jennifer Roberts)

Thursday, May 18th, 5:30 PM

Museum of Natural and Cultural History

Jennifer Roberts invites us to explore historical and contemporary recipes–and to consider how they work, why we collect them, and who we write them for. Together, we’ll examine how recipes can help us connect and create communities across time, distance, and culture. Participants are encouraged to bring any treasured recipes they’d like to share with the group.

This talk is part of the Museum of Natural and Cultural History’s “Let’s Talk Food” series, sponsored by the Oregon Humanities Center, in spring term 2017.

In Pursuit of Sacred Justice (Roberto Rodriguez, Dr. Cintli, University of Arizona)

Tuesday, May 16th, 4 PM

145 Straub Hall

Dr. Cintli will discuss his latest book, Our Sacred Maíz is Our Mother, on maíz culture and food colonization, migration, and storytelling among Indigenous, Mexican and Central American peoples of the Americas.

He interweaves these “Sacred Maíz Narratives” with reflections on his acclaimed journalistic work on the topic of Red-Black-Brown Communities in Resistance to U.S. Law Enforcement and Military Violence  as well as his latest collaborative project,  Smiling Brown: Gente de Bronce – People the Color of the Earth, a book, play, and series of video dialogues which explore color consciousness and light-skin privilege.

Food Matters: Cooking and Sharing Meals as Creative Power (Dr. Stephen Wooten)

Friday, May 12th, 11 AM

240A McKenzie Hall

In this illustrated presentation, Stephen Wooten (Associate Professor of International Studies and Director of the Food Studies Program) uses the concept of “cooking culture” to explore food sharing as an important creative process, one with a very long history. Using examples from long ago and faraway and from today and right around the corner he highlights the power and potential of food  … and food studies… for meaningful human connection.

School Gardens and Food Justice: Cultivating a Critical Curriculum (Kassandra Hishida)

Friday, May 5th, 12 PM

Columbia 249

Kassandra Hishida is a Master’s student in the Environmental Studies program, and a recipient of a 2016 Food Studies Graduate Student Research Grant. She will share reflections from her time spent developing and implementing a series of garden-based lessons aiming to incorporate the sociocultural dimensions of food into age-appropriate lessons for first grade students. By empowering young students to critically examine connections between people, food, and the environment, these lessons were her attempt to build upon science and nutrition lessons that might otherwise neglect to integrate food justice themes.

Planting Seeds of Sovereignty (Marissa Garcia)

Friday, April 27th, 12 PM

Museum of Natural and Cultural History

Marissa Garcia is the executive director of Huerto de la Familia (The Family Garden). Marissa will discuss issues of food insecurity and sovereignty among Latinos in Lane County. Learn what food sovereignty means at a practical level, and how Huerto de la Familia works toward building it today and for the future.

Hosted by the Museum of Natural and Cultural History; co-sponsored by Food Studies.

Creating a Healthy School Food System: A Conversation with Chef Ann Cooper, the “Renegade Lunch Lady”

Thursday, April 20th, 7 PM

Lillis 282

Chef Ann Cooper is an internationally recognized author, chef, educator, public speaker, and advocate of healthy food for all children. In a nation where kids are born with shorter estimated life expectancies than their parents due to diet-related disease, Chef Ann has been a constant champion of school food reform as an important avenue through which to improve childhood nutrition.

Chef Ann’s talk will be preceded by short presentations from local partners: Kid Food Matters, Willamette Farm & Food Coalition, Oregon Farm to School Network, The Village School, Food for Lane County, Urban Farm and School Garden Project.

Good Food, Bad Food: Agriculture, Ethics, and Personal Choice (Kristy Athens)

Thursday, April 20th, 5:30 PM

Museum of Natural and Cultural History

Oregon boasts a multibillion-dollar agricultural economy that includes both industrial agriculture and small-scale efforts like community supported agriculture (CSA), farmers’ markets, and community gardens. These smaller, community-based efforts are on the rise as means to nurture community and create local and autonomous food systems. Kristy Athens invites us to explore our food choices and their impacts. Are our food choices as consequential as we’d like them to be? Can we significantly shape our agricultural systems by voting with our dollars?

This talk is part of the Museum of Natural and Cultural History’s “Let’s Talk Food” series, sponsored by the Oregon Humanities Center, in spring term 2017.

Food Careers Panel

Friday, April 7th, 2-4 PM

Lawrence 166

Our annual Food Careers event this year features panelists representing farming, food business, rural/community food organizing, Peace Corps, and higher education. Join us to learn about current and upcoming opportunities to build your career in food!

Featuring Katy Giombolini (Rogue Farm Corps), Titus Tomlinson (AmeriCorps RARE Program), Micah Elconin (MBA, Food Business Consultant), Nicky Ulrich (Peace Corps), Tracy Gagnon (Oregon Food Bank), and Stephen Wooten (UO Food Studies).

Fish Tales: Traditions and Challenges of Seafood in Oregon (Jennifer Burns Bright)

Thursday, March 13th, 5:30 PM

Museum of Natural and Cultural History

Oregonians love the wild beauty of our 363 miles of coastline, but finding truly local seafood can be hard, even on the coast. The US imports approximately 90 percent of its seafood and ships out nearly as much to the global market. Why aren’t we eating more local seafood, now that preserving and distribution technologies are the most sophisticated they have ever been? Why do we consider seafood more a delicacy now than it has been in the past? Join Jennifer Burns Bright for an exploration of our relationship with sea foods, and of local traditions around harvesting and consuming the ocean’s bounty.

This talk is part of the Museum of Natural and Cultural History’s “Let’s Talk Food” series, sponsored by the Oregon Humanities Center, in spring term 2017.

Feasting and Fasting: Foodways in Politics, Religion, and Social Life on the Swahili Coast (Tanzania) since 700 CE (Sarah Walshaw, Simon Fraser University) walshaw

Monday, March 6th, 12 PM

Knight Library Browsing Room

Dr. Sarah Walshaw teaches African History at Simon Fraser University. Her research interests include Africa, Swahili Coast, ethnobotany, food and culture, oral history, and historical archaeology.

This talk is the third in a series of winter term talks co-hosted by African Studies and Food Studies.

Tuna and Post-War Pacific Policy (Carmel Finley, Historian of Science at Oregon State University)

Wednesday, February 22nd, 12:00-1:20pm

112 Willamette

American post-war policy supported the creation of a successful, American-style economy in Japan, a bulwark for democracy in the face of communism. The Americans rebuilt the Japanese fishing fleet after 1945, a fleet that had been too large for its waters in the pre-war world. The rapid expansion of tuna fishing in the Pacific soon spilled into the Atlantic, as Japanese and American boats searched for bluefin.

Co-hosted by Environmental Studies and History.

The metabolic response to short-term over nutrition in mice: does housing temperature matter? (Zach Clayton)

Friday, February 10th, 1:30 PM

Columbia 249

Zach Clayton is a a Ph.D. candidate in Human Physiology working in the Obesity and Metabolism laboratory, and a recipient of a 2016 Food Studies Grad Student Research Grant. His  research focuses on the mechanisms that regulate insulin resistance in response to over-feeding. Specifically, his studies aim to determine the role of insulin signaling within adipose tissue in the context of whole body physiology.

Rethinking Rural and the Jefferson LandWorks Collaborative (Malloree Weinheimer and Maddie Moore)

Tuesday, February 7th, 12 PM

Columbia 249

The Jefferson LandWorks Collaborative, based in Jefferson County, WA, is a network of local non-profit partners working for a common goal: to make “working lands” in Jefferson County productive and profitable, thus ensuring their long term viability. Each of the LandWorks partners provide expertise in different areas to help farmers and foresters succeed in Jefferson County. As a group, LandWorks partners work closely with farmers, foresters and other landowners to provide assistance in securing and preserving land, financial advising, marketing opportunities, educational training, and resource management.

Rethinking Rural believes that small rural communities are integral to the development of the economic, social and environmental health of our planet. We want to encourage a network of rural leaders that will push forth an agenda of growth and investment while remaining true to what makes rural communities special, unique, important and resilient. By encouraging collaboration, sparking creativity, passing on knowledge and brainstorming long term strategies, Rethinking Rural participants will become change makers in rural community resiliency and growth.

Cooking Culture on the West African Savanna (Stephen Wooten) wooten

Wednesday, February 8th, 12 PM

Knight Library Browsing Room

Dr. Wooten’s research aims to develop a rich and nuanced historical profile of “cooking culture” on the West African savanna. Drawing on archaeological and linguistic evidence, first-hand accounts from pre-colonial travelers and colonial administrators, and insights from his own long-term ethnographic research in the region, Wooten is developing a synthetic portrait of the region’s agricultural foodways and culinary practice.

Dr. Wooten is the director of the University of Oregon’s Food Studies program.

This is the second in a series of three winter term talks co-hosted by African Studies and Food Studies.

Food First: Justice, Security, and Sovereignty (Saru Jayaraman)

Monday, January 23rd, 10 AMsaru-jayaraman-300x190

Knight Library Browsing Room

The Center for the Study of Women in Society presents a keynote lecture by Saru Jayaraman and panel discussions focused on food justice issues. Jayaraman is the director, Food Labor Research Center, University of California, Berkeley and cofounder of Restaurant Opportunities Centers United (ROC United). She is the author of Behind the Kitchen Door (Cornell University Press, 2013), a national bestseller, and Forked: A New Standard for American Dining (Oxford University Press, 2016).

Cuba’s Food and Agriculture at the Crossroads (Galen Martin)

Friday, January 20th, 11 AM

348 PLC

This talk is on tourism, integration into a global economy, and a generation gap are combining to challenge and transform Cuba’s post-Soviet food and agriculture system. Dr. Martin recently traveled to Cuba to gain current perspectives on this transformation.

Taytu’s Feast: Nation, Food and History in Ethiopia (James McCann, Boston University)mccann

Tuesday, January 17th, 12 PM

Redwood Auditorium, 214 EMU

Dr. James McCann’s research and teaching interests include agricultural and ecological history of Africa, Ethiopia, and the Horn of Africa, field research methods in African studies, the agro-ecology of tropical disease, and the history of food/cuisine in Africa and the Atlantic world. He is the author of five books: Stirring the Pot: A History of African Cuisine (2010); Maize and Grace: A History of Africa’s Encounter with a New World Crop (2005); Green Land, Brown Land, Black Land: An Environmental History of Africa (1999); People of the Plow: An Agricultural History of Ethiopia (1995); From Poverty to Famine in Northeast Ethiopia: Rural History, 1900-1995.(1989).

This event is part of a winter term series co-hosted by African Studies and Food Studies.

Farmland Conservation and Land Trusts in Oregon (Jared Pruch)picture1

Friday, November 18th, 12 PM

Columbia 249

Jared Pruch is a Master’s student in Environmental Studies, and a recipient of a 2016 Food Studies Graduate Student Research Grant. Jared’s research explores the role that Oregon’s land trusts are beginning to play in protecting agricultural lands from conversion to non-farm use, and examines the motivations and values behind this shift.

Plant Conservation & Food Security in the Western Ghat, India (Suprabha Seshan)seshan

Wednesday, November 9th, 12 PM

Columbia 249

Suprabha Seshan is director of the Gurukula Botanical Sanctuary (GBS) in the Western Ghat Mountains [one of the 8 most biodiverse spots on the planet] in India, where a small team of rural women employ skills that place them among the world’s most advanced plant researchers and conservationists. She has lived and worked there for twenty-two years.

The Sanctuary is a centre for plant conservation, habitat restoration and environmental education and also a community. In 2006, on behalf of the Sanctuary she won the Whitley Award, UK’s top prize for nature conservation. She is an Ashoka Fellow. Her current focus is the restoration of one of India’s most endangered ecosystems: the high elevation shola grasslands.

Of Forests and Fields: Mexican Labor in the Pacific Northwest (Mario Sifuentez, UC Merced)forests-fields

Friday, October 28th, 12 PM

Knight Library Browsing Room

Maria Sifuentez is an Assistant Professor of History at the University of California, Merced. The son of immigrant farm workers from Mexico, Dr. Sifuentez grew up in rural Oregon, and earned both a BA and MA from UO. One of the first graduates with an Ethnic Studies major at the UO, he was also a longtime student activist. This lecture, based on Sifuentez’s new book of the same title, shows how ethnic Mexican worker responded to white communities that only welcomed them when they were economically useful, then quickly shunned them.

Food in schools: food insecurity, school gardens, and student food identity (Sarah Stapleton, Assistant Professor, Education Studies)OLYMPUS DIGITAL CAMERA

Friday, October 21st, 12 PM
Columbia 249
Dr. Stapleton specializes in science and environmental education. Several of her research projects explore ways in which food interfaces with schooling. In her dissertation work, Sarah partnered with four veteran teachers to explore issues of food insecurity, food and culture, and school gardens in a low-income urban school district. Sarah is currently partnering with Lane County non-profit School Garden Project to provide professional development and support for local teachers to use school gardens for inquiry-based science instruction that is compatible with the Next Generation Science Standards. Sarah will be sharing some findings across these projects, as well as thoughts on the role of food, food insecurity, and student identity and culture in schools.

“Gaining Ground” film screeninggaining-ground

Thursday, October 6, 7 PM

Bijou Art Theater, 492 E. 13th

GAINING GROUND, a feature-length documentary film by Elaine Velazquez and Barbara Bernstein, tells personal stories of farmers making extraordinary changes in their farming practices to feed their local communities sustainably grown produce and grains. The documentary interweaves experiences of urban farmer-activists in inner city Richmond, California, a small family farm in rural Oregon converting from commodity dairy to chemical-free produce and a large farm in the Willamette Valley transitioning from grass seed to organic grains. The film personalizes class, gender, race and environmental justice issues by rooting them within narratives of compelling individuals.

Co-sponsored by Food for Lane County and UO Food Studies.

Meet the Pioneer of Darjeeling Tea (Mr. Rajah Banerjee)banerjee

Wednesday, October 5, 6-8 PM

942 Olive Street

Rajah Banerjee, owner of the legendary Makaibari Estate, comes to Eugene on his first American lecture tour. Under Mr. Banerjee’s guidance, Makaibari has become India’s first certified organic, biodynamic, fair trade estate.

Join us as Mr. Banerjee outlines a vision for the future of agriculture.


Hoplore: Cultivation and Culture in Oregon (Makaela Kroin, UO Folklore Program)Kroin

Wednesday, May 25, 5:30-6:30 pm,

Knight Library Collaboration Center (room 122)

Makaela will present her research on the history, traditions, and regional cultures associated with the hop plant in Oregon. Her defense will include a screening of her documentary, “Hoplore,” and a viewing of her exhibit at the Oregon Folklife Network.

Zumba in the Fields?: Marginalized Farmworkers, Fit Citizenship, and the Neoliberal Security State in Farmworker Obesity Discourse.” (Sarah Wald, Assistant Professor of English)

Tuesday, May 10th, 12 PMSarah Wald

Columbia 249

Dr. Wald is the author of the new book The Nature of California: Race, Citizenship and Farming Since the Dust Bowl. The California farmlands have long served as a popular symbol of America’s natural abundance and endless opportunity. Yet, from John Steinbeck’s The Grapes of Wrath and Carlos Bulosan’s America Is in the Heart to Helena Maria Viramontes’s Under the Feet of Jesus, many novels, plays, movies, and songs have dramatized the brutality and hardships of working in the California fields. Little scholarship has focused on what these cultural productions tell us about who belongs in America, and in what ways they are allowed to belong. In The Nature of California, Sarah Wald analyzes this legacy and its consequences by examining the paradoxical representations of California farmers and farmworkers from the Dust Bowl migration to present-day movements for food justice and immigrant rights.

Cows and Chicks: An Ecofeminist Pragmatist Perspective on Livestock (Erin McKenna, Professor of Philosophy)

Friday, May 6th, 3 PM

Living-Learning Center SouthCows & Chicks

For much of humans’ agricultural history, milking cows and raising chickens was considered women’s work. Further, milk and eggs are the “products” of female animal beings. For some ecofeminists this creates a special connection and a special obligation not to partake of these agricultural products. Since the 1950s cows and chickens have been transformed into industrial animals and women have been replaced with automated industrial systems. This has allowed for further objectification of the animal beings and the increased consumption of them. In the case of cows and chickens, they are often presented as sexualized females, and human women are sexually objectified in advertisements promoting their consumption. An ecofeminist/pragmatist perspective will be used to examine the history and consequences of this intertwining of the lives and deaths of women, cows and chickens.

Voices from the Via Campesina Movement

Monday, May 2nd, 7 PM

Lawrence 115

La Via Campesina is an international social movement made up of peasants, agricultural workers, women farmers, fishermen and women,
pastoralists, indigenous peoples, and migrants around the world. This
movement coined the term food sovereignty, or the right of all peoples
to define their own local, culturally appropriate food systems.
Agroecology, a form of low-input, politicized, context-specific
sustainable agriculture, is seen as a key pillar to constructing food

Presenters Marlen Sánchez and Nils McCune will
highlight the work of Via Campesina to construct the Instituto
Agroecológico Latinoamericano (IALA) Mesoamérica, or the Latin
American Institute of Agroecology of Mesoamerica in Santo Tomás,

The Ant Farm Collective

Friday, April 15th, 12-1 PM

Columbia 249Ant Farm

The Ant Farm Collective, based in Eugene, is a innovative and collaborative approach to farming: emphasizing community-building, shared labor and shared harvest.

The Ant Farmers –Lauren Bilbao, Shelley Bowerman, Claire Schechtman, and Dan Schuler – came together as farm educators at the UO Urban Farm, and now operate this unique farming venture.

The Legacy of Cesar Chavez: Food Justice and Migrant Rights

Thursday, March 31st, 12:30-1:30 PM

Knight Law Center 184Cesar Chavez

A collaboration between Green Business Initiative, Latino/a Law Students Association, MECHA of Oregon, and the Coalition Against Environmental Racism. Panelists include Justin Freeman (General Manager, Hummingbird Wholesale), Lorena Manzo (Lead Organizer, Causa), and Marissa Garcia (Executive Director, Huerto de la Familia).

Food Careers talk: Community Food Systems & RARE

Friday, April 1st, 12-1 PM

Lawrence 166CFS panelists

Interested in a career in food systems? This event is cohosted with RARE (Resource Assistance for Rural Environments), which places AmeriCorps members with community partners throughout Oregon. Serving as a RARE AmeriCorps member can provide outstanding professional development and networking in community food systems.

This panel features both current RARE members, and program alumni who have established careers in food systems after their time with RARE (clockwise from top left).

  • Katy Giombolini, Rogue Farm Corps South Willamette Chapter Coordinator.
  • Danielle Hummel, ElderHealth & Living Sustainable Food Coordinator.
  • Lexi Stickel, Marion-Polk Food Share Community Food System Coordinator.
  • Julia Reynolds, Sustainable Cottage Grove Community Food Specialist.

RARE is currently accepting applications for AmeriCorps positions in 2016-2017.

Culinary Tourism and the Contradictions of Sustainability (Lucy Long, author, Culinary Tourism)

Thursday, February 18th, 3-4:30 PM

Jaqua Center AuditoriumLucy.GFT.8-15.cropped

Culinary tourism usually emphasizes travel to taste exotic or gourmet food, food that is memorable and unique to a specific place. This emphasis creats issues surrounding the selection of dishes those places then offer to tourists, not only around the accuracy with which a dish may represent a place, but also the ways in which those selections may challenge the balancing of the four pillars of sustainability.

Oil Sands, Food Justice, and the Production of Knowledge in Canada’s First Nations (Zack Thill, PhD Student, UO Department of Geography)

Friday, February 5th, 12-1 PM

Columbia 249Zack Thill

Zack Thill is a recipient of a 2015 Food Studies Graduate Specialization research grant. “My work focuses on the ways in which Indigenous knowledge and conventional environmental monitoring techniques are being integrated by state monitoring agencies. In the context of northern Alberta, my research investigates how this confluence shapes Indigenous communities’ perceptions of wildlife contamination and land rights’ struggles.”

Slow Money South Willamette Valley: Erin Ely (Slow Money), Stuart Phillips (Red Wagon Creamery), and Kyle Akin (Crescendo Organic Spirits)

Friday, January 22nd, 12-1 PM

Education 276

Inspired by a visit from Woody Tasch in March of 2013 to the University of Oregon (author of Inquiries into the Nature of Slow Money, published in 2009) a few of us set out to help build resilience in our local food and farming economy by catalyzing low-interest loans to local, sustainable food and farming businesses.

Investing money as though food, farms and the fertility of the soil really mattered. Slow Money is bringing people together around a shared vision.  It starts with the soil, entrepreneurs (borrowers) are the seeds and Investors (lenders) are the water. Kyle.Akin.Crescendo (2) Stuart PhillipsErin Ely

Come and hear about how Slow Money is making a difference locally! Our presenters are local organizer Erin Ely, along with two local food businesses that have received loans through Slow Money: Stuart Phillips from Red Wagon Creamery and Kyle Akin from Crescendo Organic Spirits.

Maíz y el país : Political violence in Mexico and corn’s lessons for justice (Luz Rivera, Consejo Nacional Urbano y Campesino)

Thursday, November 12th, 12-1 PM

EMU Maple Room

Luz Rivera will speak about State-sponsored political violence in Mexico and how corn is a symbol for autonomy and the dignified struggle for a better world. Luz has 20 years of experience constructing autonomy, organizing outside the electoral system, and resisting genetically modified corn while protecting millennia-old varieties.Luz bio photo

Luz is an amazingly inspiring speaker with a wealth of experience and her talk will have important lessons for anyone interested in human rights, women’s, peasant, and labor movements.

Luz Rivera Martínez, organizer with the Consejo Nacional Urbano y Campesino (CNUC) and the Mexico Solidarity Network (MSN).

In College and Food Insecure: America’s Crisis on Campus  (Dana Johnson, Nutrition Educator, Oregon State University Extension Service)

Friday, October 23, 11:30-1:30

Columbia 249

Despite growing awareness surrounding college food insecurity, being hungry is still synonymous with being a college student. Being a “poor college student” is not only normalized by American culture, it is also seen as a crucial element of the “college rite of passage.” These assumptions reinforce student food insecurity and, the imagery of students surviving on food items, such as Top Ramen, masks the existence of food insecurity on college campuses. Campus food pantries are increasingly popping up, and college hunger is starting to be understood, but this is just the beginning.

This talk will reflect on my past experiences helping develop and open one of the nation’s first campus food pantries, my graduate research that investigated college food insecurity, and the current climate and culture surrounding college food insecurity.

Food Talks in the Field: Sprout! Food Hub

Wednesday, October 14th, 4:00-5:00 PM

418 A Street, Springfield, OR

Join us on our inaugural Food Talk in the Field for a visit to the Sprout! Food Hub in downtown Springfield. Sprout! features a year-round farmer’s market, food business incubator program, a rentable commercial kitchen space for ‘pop-up’ restaurants, and two anchor food businesses: 100 Mile Bakery and The Abbey (Claim 52 Brewing). Food Hub Manager Dave Johnson will lead a tour of the facility and talk about the role that Sprout! plays in our local food system, and then we’ll visit with Leda Hermecz, the owner/operator of 100 Mile Bakery. This innovative food business sources all of their ingredients from a 100 mile radius: including grains, sweeteners, fats, and produce.

Space is limited; RSVP to if you would like to join.


From Protest to Policy: The Challenges of Institutionalizing Food Sovereignty  (Hannah Wittman, Associate Professor, Faculty of Land and Food Systems, University of British Columbia)WITTMAN headshot

Friday, May 15, 2pm

Jaqua Auditorium 

To address the challenges of global food insecurity and environmental degradation, grassroots actors across the globe have called for the institutionalization of principles derived from the food sovereignty framework, including ecological sustainability, fair trade, and social justice. Challenges to food sovereignty include how to scale the implementation of these principles without losing connection to the principles of democratic engagement and the politics of locality. Drawing on extensive fieldwork and community partnerships in Brazil and Canada, I will share results from local initiatives, including our foodlands trust project, a working group on indigenous food sovereignty, and farm-to-school programs, in terms of their role in achieving food sovereignty in the Americas.

Food Studies Career Workshop

Friday, May 15, 10-11:30am

Columbia 249

Please come join folks from Food Studies and the local community at a roundtable to chat about food-related career paths. Representatives from UO, RARE AmeriCorps Program, Food for Lane County, Rogue Farm Corps, Sprout! Food Hub, and Lane Community College Culinary Program will be there to share information about their line of work in the food field. Light brunch provided. Fulfills the Career Workshop requirement for the Graduate Specialization in Food Studies. 

“Our Daily Bread: Women’s Stories of Food and Resilience” Center for the Study of Women in Society (CSWS) Northwest Women Writer SymposiumCSWS logo

May 7-9

University of Oregon campus and Downtown Eugene Public Library

The fourth annual CSWS Northwest Women Writers Symposium will be held Thursday May 7, 2015, through Saturday May 9, 2015. Diana Abu-Jaber (CrescentThe Language of BaklavaBirds of Paradise) is the keynote author and will be joined by writers Novella Carpenter (Farm City: The Education of an Urban Farmer); scholar, activist, social justice novelist, editor Breeze Harper (Sistah VeganScars); poet Donna Henderson (The Eddy Fence), and others.

This theme opens conversations about the sensuality of food; food and culture; food shortages; hunger and poverty; health and eating disorders; climate change; misuse of natural resources; environmental racism; food distribution; genetic manipulation of seeds; and preparation and growing of food. Food is our daily bread, but in the practice of writing, what else feeds us? “Our Daily Bread” is a rich theme that will open the door to fruitful discussions of craft, creativity, humanity, gender, and community.

Please see link below for full program description and schedule.

Technology at the Table: Mobile Devices, Dining Out, and Social Connections (Ryan Eanes, PhD Candidate, Media Studies)

Friday, May 8, noon

Columbia 249

The Pew Research Center released figures this month that reveal that a full two-thirds of all American adults now own or regularly use at least one smartphone–and that even more importantly than talking, we use these indispensable devices to access email and the Internet, share photos and videos, play games, and much more. For better or worse, these handheld devices have also invaded our meeting places, including restaurants, and media coverage suggests that people aren’t too happy about it. But what are the realities of this digital incursion? Ryan Eanes will discuss his research into the topic during a brief talk.

Gourmands and Gluttons: The Rhetoric of Food Excess (Carlnita Greene, Visiting Assistant Professor in Media Studies)

Friday, April 24, 12pmcover

Columbia 249

From “supersizing it” to hoarding, we are living in an age of excess. Whether it is cars or housing, American culture is being driven by the old adage that “bigger is better.” Yet, although we often overlook it, nowhere is this rhetoric of excess more on display than within our food discourses.

While many would argue that the gourmand vanished from society at the end of the 19th century, this book contends that both the gourmand and its counterpart, the glutton, have moved beyond their historic roots to become cultural personae found throughout contemporary media and popular culture. Utilizing texts ranging from the Slow Food Movement to “food porn” as a cornucopia of visual fantasies, this book maintains that today the gourmand and the glutton have come to epitomize a rhetoric of excess far beyond the realm of food.

Dr. Greene’s research broadly operates at the intersections of food, media, and popular culture. Previously published on subjects as diverse as identity, style, and nostalgia, she is co-editor of Food as Communication/Communication as Food. Her most recent publication, Gourmands and Gluttons: The Rhetoric of Food Excess, is forthcoming from Peter Lang this year. Dr. Greene obtained her Ph.D. in Communication Studies from the University of Texas at Austin where she also earned a Doctoral Portfolio from the Amèrcio Paredes Center for Cultural Studies.

Lentil Underground Project

Thursday, March 12, 11:30-1:30

Carson Dining Hall

UO Food Studies is excited to welcome Liz Carlisle and David Oien from the Lentil Underground project to campus on Thursday, March 12! ( The Lentil Underground team will be connecting with UO Dining Services and local distributor Hummingbird Wholesale ( to provide a lentil-themed lunch at Carson Dining Hall tomorrow. Folks from Lentil Underground, Hummingbird, and UO Food Studies will be present to provide information about the project and how Hummingbird and UO Dining Services are working together to support local, sustainable foods in the Willamette Valley and on campus.

If you’d like to learn more, please stop by Carson Dining Hall between 11:30 and 1:30. All are welcome, and you may to purchase a one-time pass for the dining hall if you’d like to partake in the lunch.

“I Can’t Believe I Ate the Whole Thing!”: Overeating and the High Price of Consumerism (Kima Cargill, University of Washington)HiRes_Cargill__8644

Friday, March 6, 2pm. 

Jaqua Auditorium

Widespread overeating and obesity have resulted from cheap and ubiquitous hyperpalatable junk foods, sugar-sweetened beverages, and super sized portions — but that’s only half the story.

Kima Cargill argues that overeating is the logical outcome of a culture of insatiable consumerism in which loneliness, depression, and purposelessness drive consumption.  The limitless desire of consumers creates marketplace demand for an endless array of products promising satisfaction; however, consumerism ultimately fails to deliver what it promises. Instead, it leads to overeating, overweight, obesity, debt, hoarding and materialism, further undermining well-being and paradoxically creating an increased desire to consume as a means of self-soothing.

Kima Cargill is a clinical psychology professor at the University of Washington.  Her research examines how overeating is influenced by living in an affluent culture focused on consuming material goods, luxury experiences, food, medications and alcohol. Her forthcoming book is entitled The Psychology of Overeating: Food and the Culture of Consumerism (Bloomsbury, 2015).

Gender in Africa and the African Diaspora RIG Lunch Event with Dr. Nadine Iyangui

Tuesday, February 24, 12-1:30pm

PLC 159

Dr. Nadine Iyangui is a geographer at Omar Bongo University in Libreville, Gabon. Her specialties are in the fields of medical geography and geographic systems information. She will be giving a brief talk on health, obesity, and gender in Gabon, and will have time to answer questions and interact with attendees.

Lunch will be served with vegetarian options

Sponsored by the Center of the Study of Women in Society’s Gender in Africa and African Diaspora RIG and the University of Oregon’s
Gabon-Oregon Center

“Enduring and Emerging Food Landscapes of the Marche Region of Italy” (Galen Martin, Environmental Studies and International Studies) 
Thursday, February 19, noon. 

Columbia 249

The Marche Region of Italy maintains a rich tradition of small to medium scale agriculture that supports a broad range of artisan food production. This presentation uses changing agricultural landscapes as a point of departure for investigating the challenges of maintaining such traditions.

“Know Your Food: Shakespeare’s Titus Andronicus and the question of the local.”
Thursday, February 19, 4-6pm.
Gerlinger Lounge

“The Capital’s Chinese Pigpen: A Political Ecology of Industrial Pig Production in the People’s Republic of China.” (Avi Conant, Asian Studies Master’s student) 

Friday, February 13, noon. 

Columbia 249AviConant

The talk will explore the political ecology of pig production in China, focusing on agroindustrial efforts to transform domesticated Sus scrofa as a source of food, profit, and social power. Situating this project within historical-geographic analyses of agrarian production, state building, capital accumulation, and ecosystems change, Avi will discuss the ongoing relationship of pigs, people, and place to the politics of “modernity” and “development” in the People’s Republic of China.


Green Business Initiative Student Association’s 9th Annual Symposium
“Exploring Food Rights in Your Backyard and Around the World”
Friday, February 6, 2015

For registration and conference details, please visit:

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Local Food Connection Conference

Monday, February 2, 8:30-4:00. 

Lane Community College

The 9th annual Local Food Connection is happening on Monday, February 2, 2015 at Lane Community College in Eugene. This event connects local farmers, ranchers and fishermen with area food buyers (chefs, grocery stores, restaurants, and distributors), creating business opportunities that support and sustain our local food supply system.  The day includes a keynote address–this year focusing on distribution– a networking session, workshops, and a fabulous local lunch.

The Eugene Natural History Society presents “Soil: What It Is and How it Works!” (James Cassidy, Instructor, Department of Crop and Soil Science, Oregon State JamesCAssidySoilUniversity)

Friday, January 16, 7:30pm. 

Willamette, Room 100

Cassidy describes his talk this way: It’s ALL about soil! Most people only have a vague idea of what soil is and how it works. You will learn more than you ever thought possible from this lecture. The reason you are alive, what nutrients are, and how soil stores water and nutrients — the fundamentals that ALL humans on the planet Earth should know!



“Is it the Good Turtle Soup or Merely the Mock?” (Peter Laufer, School of Journalism and Communication, James N. Wallace Chair of Journalism

Friday, January 23, noon. 

Columbia 249

Join journalism faculty Peter Laufer to hear about his new book, “Organic: A Journalist’s Quest to Discover the Truth behind Food Labeling.” In this talk, he will expand on Cole Porter’s question vis-a-vis the believability of organic food labeling, taking the audience with him as he travels from Traitor Joe’s on Coburg Road back to Kazakhstan in search of the ghost orchard where his “organic” walnuts were grown, and from the Market of Choice on Franklin Boulevard back to the South American Chaco where he found the farmer who cultivated his organic black beans.


Recipe: The Kitchen and Laboratory in the West, 1400-2000
University of Oregon Knight Library Special Collections
Dates: April 22– June 7, 2014.

Exhibit Description: 
For over five hundred years, kitchens have been laboratories. In the time period at the start of our exhibit, the term “recipe,” from the Latin command to take an ingredient (recipe! from L. recipere), was simply the first step in the process of making anything – inks, dyes, glass, glue, alchemical formulas, cosmetics, weapons, and yes, food. Kitchens were places where work was done to further refine natural goods through art by both men and women. With spaces for experimentation emerging in new scientific societies, laboratory-based academic disciplines, and industrial production, many of the diverse forms of older recipe culture were no longer explored in the home. Those new sites of scientific and technological expertise, however, certainly shaped domestic life. Political, medical and nutritional studies informed home economics. Industrial production, spurred by military need, introduced new technologies, markets and ingredients into the home. Most recently artisanal food movements and naturopathic trends have restored some older forms of labor to the domestic kitchen, while molecular gastronomy has linked the kitchen back to laboratory technique and equipment. This exhibit traces an arc between the two sites of the kitchen and the laboratory, which diverge and then converge over the course of six centuries.


Food Talks: Graduate Student Research Grant Recipient – Work in Progress Presentation

Film Screening and Public Presentation/Discussion with James Daria, PhD Student, Anthropology

The Salem Farmworker Strike: Labor, Race, and Immigration in Oregon’s Food Systems
Thursday, May 22nd 4pm — Lillis 282

Lisa Heldke

On Being Liberal: John Dewey, Food Studies, and the Nature of the Liberal Arts

 A public talk by Dr. Lisa Heldke

Friday, May 16th at 3pm – Allen 221

Dr. Heldke is a Professor of Philosophy at Gustavus Adolphus College and is the author of Exotic Appetites: Ruminations of a food adventurer.

Dexter - collecting samples

Graduate Student Research Grant Recipient – Work in Progress Talk:

Documenting Ancient Foods: Unearthing Paleoindian Diet in Oregon

Jaime Dexter, Anthropology, PhD Candidate


Sugar and the Making of International Trade Law

Dr. Michael Fakhri, University of Oregon Law School

From the Ground Up Presentation featuring Megan Kemple and Leisha Wood (WFFC) with Lucas Nebert (UO)WFFC circle logo

U of O’s Food Systems from the Ground Up, part of the new Food Studies Program, partnered with the Willamette Farm and Food Coalition by providing 8-10 service hours per student during fall term 2014.  Students assisted with the following projects:

  • Brands to Look For Guide for the Buy Local Campaign
  • Farm to School in Lane County
  • Farm to School in Oregon
  • Lane County Farmers Market venue research
  • Marketing Local Foods to U of O students

The partnership was extremely valuable for the Willamette Farm and Food Coalition and students learned a lot as they engaged in supporting their local food system!

Dr. Ryan Galt (UC Davis)

Ryan Galt

Food Systems in an Unequal World: Pesticides, Vegetables, and Agrarian Capitalism in Costa Rica

The University of Arizona Press describes Food Systems in an unequal world as “an important critical moment within a new wave of scholarship that speaks to the rise of quality-defined national and international markets.” It examines the agrochemical-dependent agriculture of Costa Rica and how its uneven regulation in export versus domestic markets affects Costa Rican vegetable farmers.

Food Talks: A Conversation with community member Micah Elconin – ‘Opportunities to Innovate in Food Systems’

The food system beginning to regionalize.  From field to fork, there are numerous opportunities for savvy entrepreneurs to create innovative solutions to new and exciting challenges.  How can the efficiencies of larger systems pair with the quality of smaller ones to create sustainable business models?  Completed a short survey of the major segments of the food supply chain, addressed the challenges experienced at each point and then discussed solutions.

Food Talks: Eating in Urban “Frontiers:” Alternative Food and Gentrification in Chicago

Food Studies Graduate Grant Recipient Brooke Havlik, MA Candidate (ENVS), reported back on her summer research.

Afroculinaria: Exploring the Foodways Legacy of Trans-Atlantic Slavery

A conversation between Dr. Judith Carney (UCLA) and Michael Twitty (Antebellum Chef and Kosher/Soul), moderated by Riki Saltzman (Oregon Folklife Network) – co-sponsored by Food Studies and African Studies