|January 23, 2017|
|10:00 am||to||11:30 am|
|3:30 pm||to||5:00 pm|
The third in the Center for the Study of Women in Society’s series of 2016-17 Lorwin endowed lectures invites reflections and debate around the themes of food justice, food sovereignty, and food security. More broadly, the conversation will explore the nuances of each of these aspects of food studies and how they either engage with each other or fail to do so. In general, the dialogue will examine the roots of and continued “environmental vulnerability, social and economic inequity of the corporate food regime.” (Holt-Jimenez 2010).
Opening Panel: (10:00–11:30 am). The opening panel brings together advocates for farmworker rights, food sovereignty and food security under the rubric of “food first/first food.” The panel will feature speakers and advocates from the Pacific Northwest who are active in education, urban food systems, ecological restoration, first foods revitalization, Native youth environmental justice, and stewardship. Panelists include:
- Sarah Cunningham, Graduate Program Coordinator, Anthropology, and Program Coordinator, Food in Culture and Social Justice, Oregon State University
- Marissa Garcia, Executive Director, Huerto de la Familia (Eugene)
- Ramón Ramirez, President—Pineros y Campesinos Unidos del Noroeste (PCUN)
- Brett Ramey – Director, Doris Duke Conservation Scholars Program, University of Washington
Lorwin Lecture Series: Saru Jayaraman
Keynote: (3:30–5 pm). “Forked: A New Standard for American Dining”
Saru Jayaraman is the cofounder and codirector of the Restaurant Opportunities Centers United (ROC United) and director of the Food Labor Research Center at University of California, Berkeley. After 9/11, together with displaced World Trade Center workers, she co-founded ROC, which now has more than 18,000 worker members, 200 employer partners, and several thousand consumer members in a dozen states nationwide. Saru authored Behind the Kitchen Door (Cornell University Press, 2013), a national bestseller. Her most recent book is Forked: A New Standard for American Dining (Oxford University Press, 2016).
More at: http://csws.uoregon.edu/jayaraman/