Exhibit - Sculpture | July 28 | 11 a.m.-3 p.m. | Lawrence Hall of Science
For our last food-related funday, were discussing the future of food. How does food production affect our earth? What role does biotechnology have in food production? What decisions need to be made around sustainable food production? Well tackle these questions and more on this thoughtful, informative day.
Native California Cuisine in Archaeology and Contemporary Culture: An exploration of the local Native cuisine of the San Francisco Bay Area
Panel Discussion | September 4 | 5:30-7 p.m. | Bade Museum, Pacific School of Religion
Join us in exploring the local Native cuisine and flavors of the Bay Area through a discussion and tasting of some of the many foods that Native people of the San Francisco Bay Area have eaten for thousands of years.
Tickets go on sale June 5. Buy tickets online
Tour/Open House | September 23 | 4:30-6 p.m. | Morgan Hall, Morgan Lounge
Interested in getting involved with food on campus? Join the Berkeley Food Institute for our annual open house on Monday, September 23, from 4:30-6pm in Morgan Lounge. BFI staff will provide background on BFI and how students can get involved. Undergraduate and graduate student groups focused on various aspects of food systems will also share opportunities within their organizations.
The TDPS Speaker Series presents Vince Medina and Louis Trevino of mak-'amham | Ohlone Foods Teach-In and Lunch
Presentation | September 25 | 1-3 p.m. | Café Ohlone, University Press Books
2430 Bancroft Way, Berkeley, CA 94704
Vince Medina; Louis Trevino, co-founders, mak-'amham
Vince Medina and Louis Trevino, co-founders of mak-'amham, will lead the preparation of traditional Ohlone foods from fruits, spices, nuts, herbs, teas, and other selected items gathered in their indigenous homelands of the East Bay and the Carmel Valley.
The event and meal are free, but advanced registration is required as seating is limited. Register online
Lecture | September 26 | 3:30-4:30 p.m. | 132 Mulford Hall
Monica White, University of Wisconsin-Madison
Freedom Farmers: Agricultural Resistance and the Black Freedom Movement revises the historical narrative of African American resistance and breaks new ground by including the work, roles, and contributions of southern Black farmers and the organizations they formed. The book traces the origins of Black farmers organizations to the late 1800s, emphasizing their activities during the... More >
Lecture | October 2 | 12-1 p.m. | 101 2251 College (Archaeological Research Facility)
Marston presents recent work from an ancient urban center in central Anatolia (modern Turkey), where complex agricultural strategies were employed to adapt to coincident environmental and social change on both local and regional scales.
Lecture | October 23 | 12-1 p.m. | Stephens Hall, Geballe Room, 220 Stephens
Three-quarters of the seed varieties on earth in 1900 are now extinct, and more than half of the remaining commercial seeds are owned by three large companies. Schapiro examines the fate of our food supply under the pressures of corporate consolidation.
Seminar | November 14 | 3:30 p.m. | 132 Mulford Hall
Jahi Chappel, Executive Director of Food First, will present: "Beginning to End Hunger: Lessons on food security, transformation, and solidarity from Belo Horizonte, Brazil." Coffee will be available before the talk at 2:30PM in 139 Mulford; meet the speaker after the talk in 139 Mulford Hall.
Workshop | November 19 | 12:10-1 p.m. | Tang Center, University Health Services, Section Club
Eating lower on the food chain uses less natural resources and provides your body with loads of valuable nutrients. Whether its a meatless meal once a day or week, or eating mostly plants at every meal, there are benefits for your health and your planet. Demonstration, recipes, and samples provided.