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
January 31st, 2023 In this Food Literacy for All session, Fozia Ismail discussed “Food Culture as Companion.” This lecture was inspired by work with elders on Somali weaving cultures, much of which is connected to preservation and making of Somali nomadic foods. Fozia Ismail runs a Somali supper club called Arawelo Eats. She has used the supper
Fozia Ismail | “Food Culture as Companion“ Read More »
January 24th, 2023 In this Food Literacy for All session, Raj Patel discussed the film he co-directed/produced, “The Ants & the Grasshopper”. Raj Patel is an award-winning author, film-maker and academic. His first book was Stuffed and Starved: The Hidden Battle for the World Food System. His second, The Value of Nothing, was a New
Raj Patel | “The Ants & the Grasshopper Q&A” Read More »
March 15th, 2022 In this Food Literacy for All session, Malik Yakini discussed “Building Black Food Sovereignty: An Update”. Malik Yakini is a co-founder and executive director of the Detroit Black Community Food Security Network, which aims to combat food insecurity and cultivate food sovereignty in Detroit’s Black community. The organization has operated the city’s
Malik Yakini | “Building Black Food Sovereignty: An Update” Read More »
In this Food Literacy for All session Anthony Ryan Hatch discussed “Metabolic Cages for New World Animals, Small and Large”. Anthony Ryan Hatch, Ph.D, discusses metabolism cages and how they are key experimental infrastructures in human and animal studies used to capture, control, and isolate the metabolic processes unfolding within a subject’s body. By placing
Anthony Ryan Hatch | “Metabolic Cages for New World Animals, Small and Large” Read More »
March 10, 2020 Some of our most cherished sustainable farming practices – from organic agriculture to the farm cooperative and the CSA – have roots in African wisdom. Yet, discrimination and violence against African-American farmers has led to our decline from 14 percent of all growers in 1920 to less than 2 percent today, with
Leah Penniman | “Farming While Black: Uprooting Racism, Seeding Sovereignty” Read More »
April 9, 2019 What will it take to truly transform the food system? What is ultimately our north star within the food movement? During this presentation, food movement activist and organizer Dara Cooper, National Organizer for the National Black Food and Justice Alliance, calls on the brilliance of Black feminist theory and praxis to ground
January 29, 2019 Sean Sherman, Oglala Lakota from the Pine Ridge reservation, and the founder of the company The Sioux Chef is committed to revitalizing Native American cuisine. Through his research, he has uncovered and mapped out the foundations of the indigenous food systems through and indigenous perspective. Chef Sean has become renowned nationally and
Sean Sherman | “The (R)evolution of Indigenous Food Systems of North America” Read More »
Jessica Kenyatta Walker (American Culture) gives a tiny talk titled “Peanuts in the Collards: The Everyday Racialization of Food” at the 5th annual Fast Food for Thought at the University of Michigan on October 9, 2018. Introduction by Tom Princen, School of Environment and Sustainability.
February 20, 2018 The same inequities and systemic barriers that exist in the broader food system also impact the first food environment and, therefore, the most vulnerable among us–infants. In this presentation, Kimberly Seals Allers combines her experience as an IATP Food & Community Fellow and director of the First Food Friendly Community Initiative (3FCI)
