On Monday, 9/20, the students in the Introduction to Food Studies Seminar spent their class time in Adams county talking with Ben Wenk of Three Springs Fruit Farm. Discussion topics covered everything from Integrated Pest Management to the growing popularity of hard cider. Take a peak at some of the photos from our field trip:
Category: Blog (Page 3 of 3)
Another week, another round of food news. Check out the links below for exciting updates about developments in the world of food! 🌱🌱🌱
If you follow as many chefs and food businesses on social media as I do, it will not have escaped your notice that this weekend was Feast Portland. In its fifth year, Feast Portland aims is “partnering with Partners for a Hunger-Free Oregon, focusing on raising awareness for their efforts to expand school breakfast participation in Oregon schools.” Read more about the chefs, tastemakers, and distillers involved in this event including the very near and dear Hugh Acheson.
Happy Mid-Autumn Festival! This past Thursday was the Mid-Autumn Festival, a holiday of the lunar calendar. Traditionally, the day is celebrated by indulging in a mooncake, round pastries made of red bean or lotus paste filled with a salted egg yolk.
Sugar vs. Fat…is it a question of the lesser of two evils?
Hunger effects one in every six Americans. Insufficient energy and nutrients takes its toll on individuals in a variety of ways. Read about the social consequences of youths left hungry here.
Did you miss the public lecture delivered by Dr. Raj Patel on September 8th? Were you there and would like to hear Dr. Patel’s informative and inspiring lecture once more? Follow the link below to a complete video recording of the Clarke Forum’s inaugural lecture of the Fall 2016 Semester: The World Food Made.
Hello, Dickinson Foodies! This past week was brimming with amazing opportunities for the food lover, food activist, and food eater on campus. As we gear up for the third week of the semester, keep an eye out for some reflective content coming your way on our special guests Hugh Acheson and Raj Patel. Until then, enjoy this highlights from the food industry:
-Will the “sniff test” become a thing of the past? Possibly, at least where milk is concerned. Read about the new technology that tells you when your milk is over the edge.
-Was our first president the first composter? Hardly! But he was a heck of a good one. Read about the history of compost and how to start your own compost bin/pile.
-Dickinson celebrated its 233rd Charter Day Anniversary this past week. In celebration, take a look at what revolutionaries were feasting on within a decade of Dickinson’s founding.
-What effect is food deflation having on national grocery chains? Read more here.
If you have any suggestions for our next addition of “This Week in Food,” comment below or send a link to foodstudies@dickinson.edu.
To celebrate the beginning of another semester and to kick off the Food Studies Program’s first year, the Clarke Forum will be bringing together some of the biggest names in food—policy, business, culture, and otherwise.
Beginning September 8th, the Dickinson Community will welcome the academic, author, and activist Raj Patel to share his commentary on the state of our global food system. Patel applies a broad lens to the issues of food availability, malnutrition, and what the world is–or is failing to do–to guarantee a brighter food future. What is to blame for the striking inequalities in food access across the world? Why are so many struggling to consume enough while too much consumption plagues others? These questions are among many that Raj Patel explores in his several publications and will address at his public lecture.
The scope of our food discussion will then narrow as we explore food as a component of regional culture with Chef Hugh Acheson. Drawing on his experiences with food growing up in Canada and later as a celebrity chef in Athens, Georgia, Chef Acheson will provide insight into the major issues facing the American food system. From racial inequality to political hypocrisy, Chef Acheson will discuss modern food culture and suggest potential solutions to the problems it faces.
The Food Studies Certificate faculty in conjunction with the Clarke Forum for Contemporary Issues invites you to participate in the events surrounding the visits of these two food intellectuals. Please review the calendar found on this site as well as the official Clarke Forum website for opportunities to join the conversation.