The Food Studies theme is welcoming the spring season by bringing back the veggie markets this Friday, April 7, from 3 to 4:30 p.m. at the Plant Biology Learning Gardens. “Come to the gardens and get your fill of fresh spring greens,” says Dr. Theresa Moran, Assistant Professor & Food Studies […]Read more ›
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Starting this Wednesday, April 12, from 3:30-5:30 p.m., the Food Studies theme along with the Atrium Cafe, brings fresh produce back to campus. All proceeds help fund Food Studies summer internships. Please come by and support the weekly vegetable sale featuring student sown-and-grown herbs, roots, and other specialty produce. The […]Read more ›
The Food for Thought Speaker Series presents Dr. Vandana Shiva to present on “Growing Local Food Resilience: A Response to the Global Industrial Food System” on March 27, 7 p.m. in Baker Theater. Shiva will discuss how rediscovering and promoting native and local food sources can provide resiliency to counter the global […]Read more ›
By Nicolette Anderson ’16 February is Food on Film month, and on Feb. 2, the Food Studies theme partnered with the Athena Cinema to kick off the first showing of the spring Food on Film series with Matt Wechsler’s Sustainable. Through the eyes of a passionate seventh-generation family farmer in […]Read more ›
February is Food on Film Month! The Food Studies Theme and other co-sponsors are proud to bring three amazing films for free to the Athena Cinema. For the third and final film of the Food on Film series, the classic Tampopo shows at the Athena Cinema on Feb. 28 at 7 […]Read more ›
The Modern Languages Department presents a Spanish and Latin American Colloquium discussion with Steven Alvarez on Feb. 3 from 5-6:30 p.m. in Scripps 111. Alvarez will discuss “Taco Literacies: Mexican Foodways in the US South.” A food workshop and dinner follow the talk.Read more ›
CAS 2100x: Mapping the Future presents its Future of Food module’s Taste of Athens on Feb. 7 from 4:30-6 p.m. in the Friends of the Library Room, Alden 319. Come hear students describe their cooking experiences with local chefs and taste what they have created. Chefs include: Becky Clark of Pork and […]Read more ›