Upcoming food events on campus

Upcoming Events

Sunday, July 28, 2019

Sunday Funday: The Future of Food

Exhibit - Sculpture | July 28 | 11 a.m.-3 p.m. |  Lawrence Hall of Science

 Lawrence Hall of Science (LHS)

For our last food-related funday, we’re 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? We’ll tackle these questions and more on this thoughtful, informative day.

 

  RSVP online

Wednesday, September 4, 2019

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

 1798 Scenic Ave, Berkeley, CA 94709

 Rob Cuthrell, Independent Researcher and Director of Archaeological Resource Management, Amah Mutsun Land Trust; Vincent Medina, Cafe Ohlone by mak-'amham

 Archaeological Research Facility, Bade Museum

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.

 $20

  Tickets go on sale June 5. Buy tickets online

Monday, September 23, 2019

BFI Open House

Tour/Open House | September 23 | 4:30-6 p.m. | Morgan Hall, Morgan Lounge

 Berkeley Food Institute

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.

Wednesday, September 25, 2019

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

 Department of Theater, Dance, and Performance Studies

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

Thursday, September 26, 2019

Freedom Farmers: Agricultural Resistance and the Black Freedom Movement

Lecture | September 26 | 3:30-4:30 p.m. | 132 Mulford Hall

 Monica White, University of Wisconsin-Madison

 College of Natural Resources

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 >

Wednesday, October 2, 2019

Agricultural strategies and environmental change in the ancient eastern Mediterranean

Lecture | October 2 | 12-1 p.m. | 101 2251 College (Archaeological Research Facility)

 John M. Marston, Associate Professor, Anthropology, Boston University

 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.

Wednesday, October 23, 2019

Townsend Book Chat with Mark Schapiro: Seeds of Resistance: The Fight to Save Our Food Supply

Lecture | October 23 | 12-1 p.m. | Stephens Hall, Geballe Room, 220 Stephens

 Townsend Center for the Humanities

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.

Thursday, November 14, 2019

ESPM Seminar Series, Fall 2019: Jahi Chappel

Seminar | November 14 | 3:30 p.m. | 132 Mulford Hall

 Jahi Chappel

 Dept. of Environmental Science, Policy, and Mgmt. (ESPM)

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.

Tuesday, November 19, 2019

Plant-Based and Planet-Friendly (BEUHS641)

Workshop | November 19 | 12:10-1 p.m. | Tang Center, University Health Services, Section Club

 Kim Guess, RD, Be well at Work - Wellness

 Be Well at Work - Wellness

Eating lower on the food chain uses less natural resources and provides your body with loads of valuable nutrients. Whether it’s 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.