Top Food Business Videos
Sean Sherman | “The (R)evolution of Indigenous Food Systems of North America”
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.
Thaddeus Barsotti | “Building An Economically Sustainable Local Food System”
February 7, 2017 Over the past fifteen years my brothers and I grew our organic fresh vegetable farm from eighty to over eight hundred acres. Our CSA grew from delivering five hundred boxes per week to our customer’s home to delivering tens of thousands per week across the West Coast.
Ari Weinzweig | “My Beliefs about Food and Cooking”
February 14th, 2017 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.
All Food Business Videos
- Kiki Louya & Ederique Goudia | “Equity Matters: The Rise, Fall & Future of Detroit’s Restaurant Industry”
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 - John Vandermeer | “Coffee, Capitalism, Colonialism, and Coca Cola”
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… Read more: John Vandermeer | “Coffee, Capitalism, Colonialism, and Coca Cola” - Ravi Anupindi at Fast Food for Thought | “Transforming Food Systems Through Procurement”
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… Read more: Ravi Anupindi at Fast Food for Thought | “Transforming Food Systems Through Procurement” - Raphael Wright, Alita Kelly, and Jason Bang | “Supplying Kimchi and Collards during a Global Pandemic”
March 29th, 2022 In this Food Literacy for All session Raphael Wright, Alita Kelly, and Jason Bang discussed “Supplying Kimchi and Collards during a Global Pandemic”. Alita Kelly launched a grocery store in Grand Rapids that sources products first from Black,… Read more: Raphael Wright, Alita Kelly, and Jason Bang | “Supplying Kimchi and Collards during a Global Pandemic” - Sean Sherman | “The (R)evolution of Indigenous Food Systems of North America”
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… Read more: Sean Sherman | “The (R)evolution of Indigenous Food Systems of North America” - Panel Discussion | Marketing Innovations in the Michigan Food System
Rachel Bair, Director for Sustainable and Innovative Food Systems, Kalamazoo Valley Community College Kami Pothukuchi, Associate Professor and Chair, Department of Urban Studies and Planning, Wayne State University Kathy Sample, Co-founder, Argus Farm Stop - Ari Weinzweig | “My Beliefs about Food and Cooking”
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… Read more: Ari Weinzweig | “My Beliefs about Food and Cooking” - Thaddeus Barsotti | “Building An Economically Sustainable Local Food System”
Over the past fifteen years my brothers and I grew our organic fresh vegetable farm from eighty to over eight hundred acres. Our CSA grew from delivering five hundred boxes per week to our customer’s home to delivering tens of… Read more: Thaddeus Barsotti | “Building An Economically Sustainable Local Food System” - “Food, Entrepreneurship, and Social Change” Tiny Talk by Sara Soderstrom
Sara Soderstrom (Program in the Environment, Organizational Studies) highlights several inspiring food entrepreneurship projects in Detroit in her talk, “Food, Entrepreneurship, and Social Change,” at the 2nd annual Fast Food for Thought. Introduction by Andrew Jones, School of Public Health
