Programs often compliment classroom teachings. This page details a listing of co-curricular programming that has taken place at HWS with a focus on food studies. If you are aware of any missing significant programs and events, please contact smeyer@hws.edu.

HWS PRESIDENT'S FORUMS

"The Right to Bear Farms: Agriculture, Nutrition, and America's Health"
by Gus Schumaker
1/30/2014
In his lecture, Schumaker presents his nonprofit agency called Wholesome Wave, which helps community groups find affordable, fresh food through 'veggie prescriptions.' He also addresses the larger issues with American nutrition and the role of the government in making healthy foods accessible to under-privileged groups. [Daily Update] [PDF]

"A New Understanding of Hunger, Obesity and the Food System"
by Ellen Gustafson
11/1/2011
In her lecture Gustafson discussed the high correlation between hunger and violence, the urgency of school food programs as a means of ensuring student success, and the impact individuals can have simply by thinking and choosing more carefully about what they eat. [Direct Link] [PDF]

"American Harvest"
by Angelo Mancuso
9/27/2007
Following a screening of “American Harvest,” Mancuso's documentary film on farmworker immigration, Mancuso tackles the complacency of many regarding the backbreaking work it takes to get fresh fruits and vegetables to our supermarkets and tables. Growers from Florida to Upstate New York talk of their frustration at the lack of local labor and their dependence on "illegal" farm workers for survival. [Direct Link] [PDF]

HWS FISHER CENTER FOR THE STUDY OF WOMEN AND MEN

Digesting Gender: The Politics of Food, Fall 2011 - Spring 2012


"When the 'World on a Plate' Visits Your Table: Culinary Conundrums of Gender, Nationality, Memory and Marriage"
by Psyche Williams-Forson
October 19, 2011, 7:30-9 pm, Geneva Room, Warren Hunting Smith Library
In her talk Counihan discusses the way the phrase, "the world on a plate" has often been used to discuss the amalgamated ways that American food culture has evolved. She touches on the various cultures and histories that have influenced African American cuisine. Building off these historical discussions, Psyche Williams-Forson turns to the contemporary moment to detail some of the ways in which African/African American food cultures have intermingled. In particular, she describes the meeting of African American and Ghanaian cultures and cuisines inside her household and the complex gender issues at play as she and her Ghanaian husband negotiate culinary practices. By reflecting on the tensions involved when other women cook for her husband, Williams-Forson uses theory and auto-ethnography to question how the broad sociopolitical forces of gender, race, class, and Diaspora play out around meals in her home.

Public Screening and Discussion of "The Garden"
November 16, 2011, 7:00-9 pm, Sanford Room, Warren Hunting Smith Library
The Garden is about a fourteen-acre community garden at 41st and Alameda in South Central Los Angeles, the largest of its kind in the United States. Started as a form of healing after the devastating L.A. riots in 1992, the South Central Farmers have since created a miracle in one of the country's most blighted neighborhoods. Growing their own food. Feeding their families. Creating a community. But now, bulldozers are poised to level their 14-acre oasis. The Garden follows the plight of the farmers, who are mostly immigrants from countries in Latin America, where they feared for their lives if they were to speak out. Through the community garden we watch them organize, fight back, and demand answers.

"Gender and Food Activism in Italy"
by Carole Counihan
February 15, 2012, 7:30-9 pm, Geneva Room, Warren Hunting Smith Library
In her talk Counihan poses questions of whether and how gender plays a role in contemporary Italian food activism. The literature on food and gender suggests several forces that may affect men's and women's participation in food activism, for example, women's identification with feeding; the male-female division of food labor; gendered sensory, corporeal, and emotional relations to food; and gendered meanings surrounding food. This talk uses ethnographic interviews conducted in 2009 with leaders of several Italian Slow Food chapters and in 2011 with a range of food activists in Cagliari, Italy, to ask how their gendered experiences with food in Italian culture might contribute to or detract from efforts to make the food system more just, more sustainable, more responsive to local communities, and of higher quality.

"Film Screening and Discussion with Lucia Berliner '12 and the Fisher Center's 2011 Woodworth Fellow"
by Lucia Berliner '12
March 14, 2012
Direct Link: http://www.hws.edu/academics/fisher_center/fc_woodworth.aspx
Berliner's film will investigate the basic means for survival—food. By focusing on the creation, actualization, and beneficiaries of Healthy Food for All, a unique program initiated by Remembrance Farm and the Cornell Cooperative Extension, the film will demonstrate demand and compassionate supply create by a network of small businesses and individuals vested in making a difference.

"Having Your Cake and Eating It Too: Reflections on the Origins and Character of Contemporary Food Activism"
by Susan Guthman
April 11, 2012, 7:30-9 pm, Geneva Room Warren Hunting Smith Library
In this talk Guthman will reflect upon how food activism has become "feel good politics". Drawing on nearly a decade's work with students who enrolled in the food and agriculture track in UC Santa Cruz's Community Studies major, Guthman has found that most contemporary food activism in the US consists of teaching others how to eat and grow food rather than contesting state or corporate practices. This, she argues, is a convergence of neoliberalism's politics of the possible, the governmentality of healthism, and the desire for connection. While such activism affords those enrolled the pleasures of doing good by eating well, it largely neglects the deep social injustices propagated in the production and consumption of food. [See the HWS Daily Update here]

HWS CAREER SERVICES SPEAKERS

"Taking the Road Less Traveled: A Career in Great Food and Homemade Cocktails"
by Kevin Cox '05
February 27, 2014, 7:30-9 pm, Trinity 305

"Organic and Sustainable Agriculture and Domestic and International Policy Analysis"
by Eric Hanson '00
February 27, 2014, 7-9 pm, Seneca Room

OFFICE OF SUSTAINABILITY

"Fostering Food Security and Food Justice"
by Malik Yakini
April 23 2014, 7:30-9:30pm, Geneva Room
Malik's talk addressed the work of, and lessons learned from, the Detroit Black Community Food Security Network's eight years of building community self-determination projects in the areas of urban farming, policy development, youth programming, co-operative purchasing and consciousness raising. It will stress the need for justice and equity being foundational values of the "food movement."

CENTER FOR COMMUNITY ENGAGEMENT AND SERVICE LEARNING

Community Read: "Seedfolks" by Paul Fleischman
Orientation 2014

INTERCULTURAL AFFAIRS

"From Exclusion to Power: New York Dairy Farmworkers Uniting for Justice"
by Jose Canas, Carly Fox, and Rebecca Fuentes
April 30, 2014, 4:30-5:30pm, Wazey Lounge

"Animals: Our Moral Schizophrenia"
by Gary Francione, speaker as part of the Foster P. Boswell Distinguished Lecturer in Philosophy series
March 31 2011, 4:30-6pm, Albright Auditorium
In his talk Francione argues that killing healthy animals is morally wrong. His ethics is rooted in the basic right of all sentient beings, human or nonhuman, not to be treated as the property of others. He describes it as "morally schizophrenic" that we treat dogs and cats as members of the family while we have "no problem sticking a fork into something that is really no different from my border collie."

Warm Wednesdays with Wormley
Description:

CENTENNIAL CENTER FOR LEADERSHIP

The Pitch
TRAIN gum: Sam Singer, a second-place contestant in The Pitch 2013, created an all-natural chewing gum comprised of only five ingredients all sourced from Latin America. Singer has pursued a business selling his gum on a large scale. See website here.

FINGER LAKES INSTITUTE

Sustainable Community Development (SCD) Lecture Series

"Innovation and Sustainability"
Susan Noble, Executive Director at COrnlle, AG & Food Technology
April 8 2013, 7-8:30pm in Geneva Room
Susan Noble is the executive director of Cornell Agriculture and Food Technology Park ("The Technology Farm") in May 2006, which offers buildings for new businesses that are creating a variety of innovative products related to food. Her talk looked at whether it's possible to do research, create new products, bring them to market and still strive for sustainability. She argues, "In many cases, yes you can! This is a goal of the Tech Park in Geneva, NY--to commercialize our innovations while protecting our environment."

The Sustainable Agriculture Development Project

This project researches and analyzes locally sourced, sustainable food systems in order to promote economic growth and food security within the Finger Lakes region. Supporting local food systems such as farms, Community Supported Agriculture (C.S.A.) programs, community gardens, and farmer’s markets benefits communities by strengthening the local economy, providing job opportunities, and reducing environmental impact due to cutbacks in transportation. It is the project’s goal to identify local food systems, investigate the regional infrastructure needed to support these systems, and compile a network of local food sources accessible to the public. To learn more about the project's 2012 student summer research outputs, see Student Research.

Wake the Farm Alternative Spring Break

Trip Coordinator and Leader: Sarah A. Meyer, Finger Lakes Institute
2012
2013 at Three Swallows Farm, Danby, NY
2014 at Three Swallows Farm, Danby, NY Wake the Farm ASB Blog [Daily Update]

Real Food Challenge

The Real Food Challenge is a nationally recognized student-driven initiative to bring more local, fair, ecologically sound and humane food products to college dining services. In 2014 the Sustainable Foods Club created a subcommittee that consisted of the Real Food Challenge Task Force, led by Kelly Mauch '17 and Stacey Davis '14. Their goal for 2014-2015 was determined to be 1) Complete and distribute the 'Student Values of Food Served in HWS Dining Halls', 2) Plan and budget for 5 students to attend RFC official training, and 3) Complete the RFC calculator by analyzing the Sodexo receipts collected by Mekala Bertocci '14, FLI RFC Intern, in Spring 2014. The Finger Lakes Institute created a Real Food Challenge Advisory Committee under the leadership of Sarah A. Meyer. The committee consists of Robin Lewis (HWS Environmental Studies Program) and Adam Maurer (HWS Office of Sustainability). The Committee met every 2-3 weeks during Fall 2014.

In 2013, HWS students Mollie Kenerson '15, Mekala Bertocci '14, and Stacey Davis '15 attended the Real Food Challenge Summit (Fall 2013) in Minnesota. Expenses were afforded by the HWS Environmental Studies Program with a final report submitted to the ES Program and Deans Office. In November 2013, eight HWS students attended a RFC Calculator Training. Students certified to conduct the calculator analysis included Maggie O'Reilly, Kelly Mauch '17, Mollie Kenerson '15, Stacey Davis '15, Nate Weiss', and Mekala Bertocci '14 with Sodexo staff Mark Robinson made the administrator of the calculator (with no editing capabilities). In December 2013, the Sustainable Foods Club conducted a brainstorming meeting to create subcommittees and goal setting for the Real Food Challenge. At the time, the Real Food Task Force included Mollie Kenerson '15, Taylor Anderson ', Jordan Mueller ', Mekala Bertocci'14, Stacey Davis '15, and Maggie O'Reilly '. In Fall 2014, Ellie Barnard, Kelly Mauch, and Alex Lamott were added to the Task Force. As of Spring 2014, there were a group of certified RFC Researchers : Adam Maurer (staff); Hannah Brunelle '13, Mollie Kenerson '15, Jordan Mueller ', Maggie O'Reilly, Kelly Mauch '17, Stacey Davis '15, Mekala Bertocci '14, and Nathan Weiss.

The Finger Lakes Institute has been consistently supportive if the student initiative of the Real Food Challenge. In Fall 2013, Mollie Kenerson '15 interned at the FLI to programmatically plan for RFC at HWS. She created a student survey, but did not have time to distribute before traveling abroad. She also coordinated a public 'Love Local' event which invited vendors to Bicentennial Park in Geneva in August 2013. Mollie was supervised by Lisa Cleckner, Adam Maurer, and Sarah A. Meyer of the Finger Lakes Institute. In Spring 2014, Mekala Bertocci '14 was hired as an intern to support and coordinate RFC activities and initiatives. Mekala focused her time on obtaining purchasing receipts and invoice records from Sodexo, completing the student survey created by Mollie Kenerson '15, and establishing recognition of RFC amongst her peers on campus. Mekala tabled at the April 2014 HWS Farmers Market. Mekala was supervised by Sarah A. Meyer of the Finger Lakes Institute.

Fields of Food Summer 2014

Strawberry Picking
Blueberry Picking
Tour and Tasting at Climbing Bines Brewery

Orientation 2014

As a Orientation 2014 service site, First-Year students utilized blueberries from the FLI Fields of Food event to make blueberry jam for the Geneva Community Lunch Program. This program was coordinated in partnership between Sarah Meyer, Finger Lakes Institute; Lesley Adams, HWS Religious Ministries; and Jeremy Wattles, HWS Center for Community Engagement and Service Learning.
Each First Year received a copy of Focus on Food, composed by Sarah Meyer of the Finger Lakes Institute, in June 2014.

RELIGIOUS MINISTRIES

Abbe Center and HWS Hillel [Daily Update]


MISCELLANEOUS


Communicating Chemistry: Cajun Cooking (C4) Student Competition (2013)
Description: [Daily Update]
Adviser: Justin Miller, Chemistry


Communicating Chemistry: California Cuisine (C4) Student Competition (2014)
Description: [Daily Update]
Adviser: Justin Miller, Chemistry