Spring 2013

Food for Thought

Do we eat simply for sustenance or is there more to think about this everyday activity? Food fills our bellies, brings families and cultures together and is the center of many traditions which remind us of our shared past. Food also is a source of power and struggle. The way our food is grown, manufactured and marketed can be controversial. What do we need to know about the food choices we make? Nourish your mind this spring and join us for thoughtful discussions on food.

JANUARY

28

Food in Literature: Memory and Social Connection

MARY PINKERTON, Dean of the College of Letter and Sciences

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FEBRUARY

4

Organic Farming at Standard Process

CHRISTINE MASON, Farm Manager at Standard Process

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11

The Health Benefits of Vacuum Tumbling Foods

JOHN EJNIK, Associate Professor of Chemistry

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18

Atlantic Counterpoint: Foods that Changed the World

TONY GULIG, Associate Professor of History

SETH MEISEL, Associate Dean of the School of Graduate Studies and Continuing Education

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25

The Role of Corn in Indigenous Mexican Cultures

BERT KREITLOW, Lecturer in History

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MARCH

4

Blue-Plate Special: Foodborne Illness

DONNA VOSBURGH,Assistant Professor of Occupational and Environmental Safety and Health

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11

The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State

LIZ HACHTEN, Assistant Dean of Letter and Sciences

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18

American Culture, "Big Food", and Our Health

MICHAEL OLDANI, Associate Professor of Sociology, Anthropology and Criminal Justice

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APRIL

1

Beer Matters

KARL BROWN, Lecturer in History

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8

Ramadan: The Islamic Month of Fasting

JALAL NAWASH, Assistant Professor of Physics

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15

Healthy Eating Simplified

ANN WERTZ GARVIN, Professor of Health, Physical Educaion, Recreation and Coaching

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22

The Essence of Food: The Evolution and Nourishing Source of Life

SHARON ROY, Lecturer in Marketing

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29

It All Starts With Dirt!

CAM BARKER, UW-Whitewater Student
TAYLOR JOHNSON, UW-Whitewater Student
GHAZAL MIRZAEI, UW-Whitewater Student
JEROME WEST, UW-Whitewater Student

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