April 4th, 2023 In this Food Literacy for All session, Kiki Louya & Ederique Goudia discussed “Equity Matters: The Rise, Fall & Future of Detroit’s Restaurant Industry.” Register to attend future Food Literacy 2023 sessions here: https://umich.zoom.us/webinar/register/WN_0TGY1FaMRMSW2VzuP2pPDQ
March 14th, 2023 Fast Food for Thought is an annual event where a group of interdisciplinary UM SFSI faculty and staff affiliates give a series of 5 minute talks related to food and/or agriculture. Register to attend future Food Literacy 2023 sessions here: https://umich.zoom.us/webinar/register/WN_0TGY1FaMRMSW2VzuP2pPDQ
Andy Jones | “Nudging Michigan Diners Toward Lower Carbon Food Choices” Read More »
Lesli Hoey (Taubman College of Architecture & Urban Planning) gives a tiny talk titled “Eating our way out of Climate Change: The Role of University Dining” at Fast Food for Thought at the University of Michigan on April 12th, 2022. Introduction by Margot Finn, College of Literature, Science, and the Arts. Learn more about Food Literacy
Ravi Anupindi (Michigan Ross) gives a tiny talk titled “Transforming Food Systems Through Procurement” at Fast Food for Thought at the University of Michigan on April 12th, 2022. Introduction by Margot Finn, College of Literature, Science, and the Arts. Learn more about Food Literacy For All sessions here.
Ravi Anupindi at Fast Food for Thought | “Transforming Food Systems Through Procurement” Read More »
Pam Jagger (School of Environment and Sustainability) gives a tiny talk titled “Is Cooking a Poverty Trap for 3 Billion People?” at the 5th annual Fast Food for Thought at the University of Michigan on October 9, 2018. Introduction by Julia Wolfson, School of Public Health.
“Is Cooking a Poverty Trap for 3 Billion People?” Tiny Talk by Pam Jagger Read More »
Chef Frank Turchan (Michigan Dining) gives a tiny talk titled “Frank the Modern Day Forager” at the 5th annual Fast Food for Thought at the University of Michigan on October 9, 2018. Introduction by Margot Finn, College of Literature, Science and the Arts, Program in the Environment.
“Frank the Modern Day Forager” Tiny Talk by Chef Frank Turchan Read More »
February 13, 2018 Rooted in personal and family experience, Chef Kabui will discuss the role of race in the food movement. He asserts that food is the new instrument of oppression. Chek Kabui’s talk will cover family history, philosophy about a new cuisine, and practical actions to bring about change.
Chef Kabui | “Colonized Plate: A Tale of African Activism in the South” Read More »
March 28, 2017 Food justice, social justice, environmental justice, food sovereignty—and entire language has developed around how we want to see and live in a better world where fairness and right action prevail. In an extension of these concepts, Michael has begun to promote his notion of culinary justice—the idea that historically oppressed peoples have
Michael Twitty | “Culinary Justice: Defining a Theory of Gastronomic Sovereignty” Read More »
In this session of Food Literacy for All, Zingerman’s Co-founder and CEO, Ari Weinzweig will share a brief historical overview of beliefs about food and cooking in the US before and after Zingerman’s first opened it’s doors in March of 1982. Explore your beliefs. Learn how beliefs play out in our day-to-day experiences and how
Ari Weinzweig | “My Beliefs about Food and Cooking” Read More »
Julia Wolfson (Health Management and Policy, School of Public Health) discusses cooking patterns and health in her talk, “What’s Cooking in Today’s Food System?” at the 3rd Annual Fast Food for Thought. Introduction by Lesli Hoey, Urban and Regional Planning
“What’s Cooking in Today’s Food System?” Tiny Talk by Julia Wolfson Read More »
