Food in the Field RIG

CSWS Food in the Field RIG 2012-13 Program Schedule

Fall 2012 Events

• Saturday, October 13 (after workshop in evening). Potluck at Mary Jaeger (Classics)’s house. RSVP at maryjaeg@uoregon.edu. Please bring something to share (local/homemade, if you can!). Main dishes appreciated.
• UO Food Studies “Taking Stock” Workshop on Oct. 12-13. Friday, October 12th – 2 pm- 5 pm; Saturday, October 13th – 9 am- 12 pm.  Ford Alumni Center, Conference Room 403. Contact Stephen Wooten (Anthropology) at swooten(a)uoregon.edu.
• Thursday, November 1, 2:00-3:30 p.m.  Helen De Michiel, Visiting AAD and Thirtyleaves Productions, “Lunch Love Community: Participatory Media for the Food Reform Movement.” De Michiel will present current work on a case study of an evolving online documentary project on school lunch reform. Jane Grant Room, Hendricks Hall
• Friday, November 16, 2012, 5:30-7:00 p.m.  Public Lecture: “Fermentation: Coevolution, Culture, and Community.”  Sandor Ellix Katz, Author and Fermentation Revivalist. 150 Columbia Hall. A book signing for Katz’s new book, The Art of Fermentation, will follow the lecture and Q&A. Cosponsored by the Robert D. Clark Honors College, Oregon Humanities Center, and the UO Food Studies Program Initiative. There will also be a student fermentation demo/discussion with the Honors College earlier that day.[Host: Jennifer Burns Levin, Honors College. Not a FITF event but the first official UOFS Program Initiative event]

Winter 2013 Events

• Friday, January 11, 12 noon. Jane Grant Room, 330 Hendricks Hall.  Reading Group (with the Americas RIG, details forthcoming) Savage Barbecue: Race, Culture, and the Invention of America’s First Food, Andrew Warnes. Discussion Facilitator: Courtney Thorsson, English.
• Friday, February 8, 12 noon – 1:00 p.m. Reading Group: The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table by Tracie McMillan. Jane Grant Room, 330 Hendricks Hall. Discussion Facilitator: Lorri Nelson, Landscape Architecture. Lunch will be provided if you kindly RSVP to Peggy McConnell at peggym@uoregon.edu. [rescheduled from fall]
• Food Sovereignty as a Legal Concept, Friday, March 1 – 9:00 – 10:15 a.m., Walnut Room, EMU.
  Food sovereignty has been touted as a way to address hunger, poverty, and numerous environmental problems. However, what food sovereignty actually means or looks like remains enigmatic. This panel will contextualize the concept of food sovereignty by talking about food security and the right to food and explore the theoretical context for these different ways of talking about food. Additionally, panelists will use case studies from around the world to consider various approaches to implementing food sovereignty.
  Panelists: Michael Fakhri, Assistant Professor, University of Oregon School of Law; Nate Bellinger, Bowerman Fellow, University of Oregon School of Law.; Patricia Allen, Chair, Department of Food Systems and Society, Marylhurst University. (Organizer: Nate Bellinger)
• Building a Sustainable, Community-Oriented Food System, Friday, March 1 -10:30 – 11:45 a.m., Walnut Room, EMU
  Panelists will discuss how they are working to promote a more sustainable and just food system while also creating a vibrant local food culture. They will explore legal issues that both hinder and advance the mission of small farms, the importance of ensuring that small farms have reliable market access, and efforts to educate students and get them more involved in the food system.
  Panelists: Harper Keeler, Director of the Urban Farm Program, Dept. of Landscape Architecture, U of O; Jamie Grifo, Executive Director, Full Belly Farm; Law Office of James P. Grifo, LLC; Megan Vivenzio, Director Pacific NW for CSI Sales Solutions; Jim Gerritsen, Wood Prairie Farm. (Organizer: Nate Bellinger)

Spring 2013 Events

• April 19, 2013, 3:30 p.m. – 5:15 p.m. “Eating Right: The Cultural Politics of Dietary Health.” Visiting Guest Speaker Dr. Charlotte Biltekoff, UC-Davis, American Studies and Food Science & Technology. Host: Jennifer Burns Levin, Honors College. Biltekoff will speak on her new book historicizing dietary reform, Eating Right in America: The Cultural Politics of Food and Health. Lillis 111, 955 E. 13th Ave., UO campus.
• 3 p.m., Thursday, May 9, 2013: A Fireside Conversation with Oliver Kellhammer—a permaculture artist, writer, and teacher specializing in ecological restoration and land art—and Jennifer Burns Levin. Location: Hendricks Hall Hearth Room (1st floor), 1408 University St.
• 6 p.m., Thursday, May 9, 2013: “Too Many P’s”? Personal, Political, Publics and Potatoes — Please join us for a conversation about the politics of food and kinship, featuring novelist Ruth Ozeki (All Over Creation), with Jennifer Burns Levin as one of five panelists. Location: EMU Fir Room
• Friday, May 31, 2:00-3:15 p.m.  Dr. Nicola Camerlenghi (Art History), “Food: Even the Eye Wants its Share.” FITF Faculty Works-in-Progress Series.  Jane Grant Room, 330 Hendricks Hall.The visual component of food has skyrocketed in our contemporary society. As Americans, we spend more time watching food shows on TV then we do eating or cooking. What are the causes, ramifications and possible futures of this turn to the visual? Dr. Camerlenghi’s talk explores the historical, sensorial, cultural, and nutritional implications of this revolution.

Contact: Jennifer Burns Levin, Honors College (Literature), jlevin@uoregon.edu

CSWS Food in the Field Research Interest Group

Works-in-Progress Talks, 2011-12

To RSVP and to receive paper drafts, or to join the RIG mailing list, contact Professor Jennifer Burns Levin, organizer, at jlevin@uoregon.edu.

• Friday, October 14 from 3:30-5:00 p.m.
  Reception for Dr. Julie Guthman, UC-Santa Cruz
  Leona Tyler Conference Room, 125 Chapman Hall
• Wednesday, October 19 from 12:00-1:00 p.m.
  Mary Jaeger, Classics, “Eat the Bunny: Food and Authority in
  Polybius’ Histories”
  330 Hendricks Hall, Jane Grant Conference Room
• Wednesday, November 2 from 12:00-1:00 p.m.
  Nick Camerlenghi, Art History,
  “Terroir and Regionalism in Gastronomy
  and Architecture”
  EMU Fir Room
• Monday, November 21 from 2:30-3:30 p.m.
  Vera Keller, Clark Honors College
  “Of Cabbages and Kings: Nero’s Stalk of Silphium and the Search for Extinct Species in Early Modern Empires”
  Clark Honors College Library, 301 Chapman Hall
• Thursday, January 12 from 3:30-4:30 p.m.
  Kari Norgaard, Sociology,
  “The Effects of Altered Diet on the
  Health of the Karuk People”
  330 Hendricks Hall, Jane Grant Conference Room
• Wednesday, February 8 from 3:30-4:30 p.m.
  Jim Meacham, InfoGraphics Lab,
  “A New Epicurean Atlas of Oregon” roundtable
  330 Hendricks Hall, Jane Grant Conference Room
• Wednesday, March 7 from 3:30-4:30 p.m.
  Lindsay Naylor, Geography,
  “Resistance Communities and the Enactment of Food Sovereignty in the Highlands of Chiapas”
  330 Hendricks Hall, Jane Grant Conference Room
• Wednesday, April 18 from 4:30-5:30 p.m.
  Jennifer Burns Levin, Clark Honors College,
  “Modernist Cuisine for Moderns”
  Room TBA
• Wednesday, May 9, 3:30-4:30 p.m.
  Daphne Gallagher, Anthropology, t.b.a.
  “Making Salt and Fat in Prehistoric West Africa”
  330 Hendricks Hall, Jane Grant Conference Room
• Wednesday, May 23 from 3:30-4:30 p.m.
  Courtney Thorsson, English,
  “Vertamae Grosvenor’s Revolutionary Recipes”
  330 Hendricks Hall, Jane Grant conference room

Sponsored by the Center for The Study of Women in Society