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| On the Front Burner: 2008 NAS Plant Sale is coming May 17th in the Lab sciences greenhouse from 9am until sold out. see www.uwgb.edu/biodiversity for a list of plants |
Features
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Poster for Center Opening
Barth Anderson of Wedge Community Co-op in Minneapolis lectured on "The Omnivore's Solution: How to Find Food that Sustains" on Thursday, Oct. 25. Read more...
Dee Sweet, Wisconsin Poet Laureate and UW-Green Bay professor, shares a poem "In September: Ode to Tomatoes"
Zero trans fats labeling is misleading; and tropical oil substitutes for trans fats may be not be better.
Poster for Center Opening
Barth Anderson of Wedge Community Co-op in Minneapolis lectured on "The Omnivore's Solution: How to Find Food that Sustains" on Thursday, Oct. 25. Read more...
Dee Sweet, Wisconsin Poet Laureate and UW-Green Bay professor, shares a poem "In September: Ode to Tomatoes"
Zero trans fats labeling is misleading; and tropical oil substitutes for trans fats may be not be better.
Center News
Center Opening Features Lecture by Jack Kloppenburg on "Resolving the Omnivore's Dilemma: Eating Pleasurably and Sustainably in the 21st Century."
Anne Kok of the Center for Food in Community and Culture was suddenly taken from us in a car accident on Monday, February 4 on her way home to Sturgeon Bay. Anne's interest in food and community focused on food security issues in Brown County. Anne was Associate Professor and Chair of Social Work. Anne and her students conducted a food security survey of vulnerable populations in Brown County, Wisconsin in 1998, 1999, and again in 2004. Karen Early, Nutrition Educator at Brown County Cooperative Extension was her collaborator in these surveys, which were done under the auspices of the Brown County Food and Hunger Network. She will be missed by her family, many students, friends, and colleagues.
The Center for Food in Community and Culture fosters collaborative research on agrifood systems. Its Faculty from Nutritional Sciences, Education, Public Health Nursing, Education, Business Administration, Social Work, Social Change and Development, Public and Environmental Affairs, Humanistic Studies, Human Development, and Natural and Applied Science and an Associate from UW-Cooperative Extension have joined together to bring multidisciplinary perspectives to bear on the study of the synergy between sustainable food systems and a sound environment, healthy people, and equitable communities, locally and globally.
Aeron Haynie Develops New "Culture of Food" Courses Dr. Aeron Haynie was the first recipient of the Instructional Development Council's new Advanced Course Development Grant to develop a food studies course for the humanities. The course, "The Culture of Food," is being offered for the first time this fall. It will show how the humanities can be used to examine contemporary debates about scarcity, cultural difference, gender, ethnic identity... making important intellectual issues concrete and real to students, to "connect learning to life" in a very visceral way. The course is likely to include a service-learning component (a trip to a food pantry, for example). She is also offering a new freshman seminar on this same theme.
Peterson Thesis on Traditional Oneida Food Systems Last spring term, Diana L. Peterson completed her thesis, entitled "Three Sisters Gardening: Rejuvenating a Traditional Food System with the Oneida Tribe of Indians of Wisconsin." Dr. Laurel Phoenix, a faculty associate of the Center, served as Peterson's major professor. This case study of ten community gardeners who raised a traditional Three Sisters garden for two growing seasons analyzes the sustainability of individual traditional community gardens. She concludes that this part of the Tsyunhehkw^ program, focusing on rejuvenating and preserving traditional agricultural practices, has been helpful in that regard.
Center Opening Features Lecture by Jack Kloppenburg on "Resolving the Omnivore's Dilemma: Eating Pleasurably and Sustainably in the 21st Century."
On Thursday, March 27 at 5:00 pm in Mary Ann Cofrin Hall 208, an overflow crowd heard Dr. Kloppenburg, Professor of Rural Sociology at University of Wisconsin-Madison, describe his work promoting local and regional food production. His lecture was followed by a reception and brief presentation by Lynn Walter on why we developed the Center for Food in Community and Culture at the University of Wisconsin. >p. 2
At the opening reception, Christine Style presented a slide show of images of food and agriculture. You can see her work as a rather large pdf, by clicking here.
Anne Kok of the Center for Food in Community and Culture was suddenly taken from us in a car accident on Monday, February 4 on her way home to Sturgeon Bay. Anne's interest in food and community focused on food security issues in Brown County. Anne was Associate Professor and Chair of Social Work. Anne and her students conducted a food security survey of vulnerable populations in Brown County, Wisconsin in 1998, 1999, and again in 2004. Karen Early, Nutrition Educator at Brown County Cooperative Extension was her collaborator in these surveys, which were done under the auspices of the Brown County Food and Hunger Network. She will be missed by her family, many students, friends, and colleagues.
The Center for Food in Community and Culture fosters collaborative research on agrifood systems. Its Faculty from Nutritional Sciences, Education, Public Health Nursing, Education, Business Administration, Social Work, Social Change and Development, Public and Environmental Affairs, Humanistic Studies, Human Development, and Natural and Applied Science and an Associate from UW-Cooperative Extension have joined together to bring multidisciplinary perspectives to bear on the study of the synergy between sustainable food systems and a sound environment, healthy people, and equitable communities, locally and globally.
Aeron Haynie Develops New "Culture of Food" Courses Dr. Aeron Haynie was the first recipient of the Instructional Development Council's new Advanced Course Development Grant to develop a food studies course for the humanities. The course, "The Culture of Food," is being offered for the first time this fall. It will show how the humanities can be used to examine contemporary debates about scarcity, cultural difference, gender, ethnic identity... making important intellectual issues concrete and real to students, to "connect learning to life" in a very visceral way. The course is likely to include a service-learning component (a trip to a food pantry, for example). She is also offering a new freshman seminar on this same theme.
Peterson Thesis on Traditional Oneida Food Systems Last spring term, Diana L. Peterson completed her thesis, entitled "Three Sisters Gardening: Rejuvenating a Traditional Food System with the Oneida Tribe of Indians of Wisconsin." Dr. Laurel Phoenix, a faculty associate of the Center, served as Peterson's major professor. This case study of ten community gardeners who raised a traditional Three Sisters garden for two growing seasons analyzes the sustainability of individual traditional community gardens. She concludes that this part of the Tsyunhehkw^ program, focusing on rejuvenating and preserving traditional agricultural practices, has been helpful in that regard.
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