Each seminar is from 5:00 p.m. - 6:30 p.m. Dates and locations vary. Reservations are encouraged, and seating is first come, first seated. These programs are free and open to the public.
Address: American University, 4400 Massachusetts Ave NW, 20016
- Thursday, January 30 | Mary Graydon Center, Room 200
Guest Lecturer: Chef Tom Colicchio (founder of Crafted Hospitality, founder of Food Policy Action and Top Chef Producer), Congresswoman Chellie Pingree (D-ME) and Catherine Boudreau, food and agriculture reporter at Politico Pro.
- Thursday, February 6 | Kerwin Hall, Room 301
Guest Lecturers: Chef Andrew Zimmern, Arcadia Executive Director Pamela Hess and NPR's Alison Aubrey.
- Thursday, March 5 | Kerwin Hall, Room 301
Guest Lecturers: SEIU'S Policy Director Mia Dell and Laura Hayes, Food Editor and Young & Hungry Columnist at Washington City Paper
- Thursday, March 26 - Streamed Online
Guest Lecturer: Chefs Kwame Onwuachi, Amy Brandwein and Christine Cikowski.
- Thursday, April 9 - Streamed Online
Guest Lecturers: Devita Davison, Executive Director of FoodLab Detroit; Jamila Robinson, Food Editor for Philadelphia Inquirer and Vice-Chair of the James Beard Foundation Journalism Committee; Niaz Dorry, Executive Director of the National Family Farm Coalition and Coordinating Director of the Northwest Atlantic Marine Alliance.
Please register to receive the Zoom Meeting ID for this event.
Food is also a subject fraught with conflict. Governments can weaponize policies designed to support the most vulnerable by restricting their access to a basic necessity. Communities can find themselves poisoned by the food pumped into them by major corporations. Neighbors can stigmatize each other's choices. Food production can set off fights about access to natural resources. Food sustains us but it can also tear us apart.
Tackling the system that grows, harvests, markets and distributes our food and addressing the policies that both contribute to our overall health and safety yet have a stranglehold on local economies should be a national priority, but it isn't. With climate change at a tipping point, wages stagnant across a tight labor market and debates raging about GMOs, aquaculture, regenerative soil (and so much more), the time to focus on food policy is now.
Food studies - especially the intersectionality of politics, policy, economics, business, and racial justice – is an emergent field of study. Few universities are equipped to introduce their students to this truly interdisciplinary field. American has the programs and faculty to help the food justice and activist community take their work to the next level. It is also a place, given it’s proximity to political power, that is poised to open up the conversation around food to beyond what is just delicious.