CoFed, or Cooperative Food Empowerment Directive, is a national movement empowering college campuses to make better decisions about food–this is a rare opportunity for anyone interested in food politics, the food scene in Syr, or just food!
To those who have been wondering what’s next for Ethics of Eating, rest assured–plans for future events are under way! I wanted to publish the notes from the most recent discussion of the Ethics of Eating planning team, so that our loyal followers could make contributions and suggestions.
One item that may be of particular interest to some of you is that we plan to offer an internship toward helping plan future EoE events. The details are not yet clear (whether or not it would be offered for credit, etc.), but let me know (firstname.lastname@example.org) if this opportunity interests you.
- Branding EoE; a Newhouse student provided great posters, logos, etc. to keep us recognizable around campus
- Having participants register in advance to decrease the amount of waste the events generated
- Offering the meals for free
- Having a planning group with participants from diverse backgrounds
- Using blogs and Facebook to communicate about the series
- Striving to make all members of the SU community (and beyond) feel welcome and included
- Small group discussions
What might we change?
- Hosting the events on Monday nights only means that some people will always be excluded (particularly students who have Monday night classes). We could move the seminars to another night, or host a 1-2 day conference, condensing several themes into a few days (as opposed to six weeks, as it was this year)
- Have one seminar dedicated just to participant conversations
- Allow participants to create their own topics for small group discussion
- Have presenters submit an outline to the organizers of what they plan to speak about in advance of the presentation, so organizers and presenters can work closely together to ensure that the presenters’ messages fit the theme of the series
- Create a general information flyer available throughout the series that informs participants of our commitment to composting as much waste as possible, contact information for organizers, information about the series sponsors, etc.
- Revise the registration process
What’s next for Ethics of Eating?
- We need to find funding–we’d prefer to continue offering meals for free
- We hope to be able to offer an internship for students interested in helping with Ethics of Eating, so that they can list their experience helping to organize the event on a resume. Contact me if interested. We may also enlist interns from Health Services to help with the next event(s)
- We’d like to plan a spring event; a reception with activist groups who can inform students about local ways to get involved in the food movement was suggested
- A few topics for the next seminar series were suggested:
- Engaged activism: offer the organizers of the SU/ESF food co-op the opportunity to lead a session, invite Occupy Syracuse to talk about Occupy/food politics
- Food/body image
- Urban and suburban food production
- An open-ended session
Tonight’s Ethical seminar features a student panel. The seminar is coordinated by Father Linus DeSantis, the Catholic chaplain at Hendricks Chapel, and the originator of the idea for this series. He offers the following questions for Ethics of Eating participants to reflect on before tonight’s discussion:
- What is ethical eating?
- Does it solely pertain to what an individual consumes?
- Does ethical eating involve … vendors, purchasers, quality of food, origin of food, producers, processors?
- Is the ethical aspect limited to production & consumption?
- Are there other elements or factors surrounding food which come into ethical consideration?
The Spiritual page is here! And sometime soon, we should be uploading the video that plays before each Ethics of Eating presentation–stay tuned!
If you haven’t registered for next week’s series finale, Ethical, be sure to email email@example.com with your RSVP by 8 PM Thursday.
Join us tonight in the ABC rooms of Schine for a panel on the spiritual aspects of eating, featuring students of different spiritual traditions, including Catherine Landis:
Catherine, a PhD student in Ecology at SUNY ESF, has practiced Zen since 2000 at the Zen Center of Syracuse along Onondaga Creek. Her dissertation research focuses on the ecological and cultural history of Onondaga Lake. As part of this work, she is developing plant lists for place-based agroforestry projects that serve people, wildlife, and watershed functions. She agrees (with Michael Pollan) that the way we eat represents a profound engagement with the natural world, and a relationship with dozens of other species. Catherine is Treasurer of SU’s Student Buddhist Association and leads the Healthy Monday Meditation at Hendrix Chapel.
It’s not too late to sign up for our series finale, Ethical night! Email firstname.lastname@example.org by 8 PM Thursday to reserve your place!
Our final seminar, Ethics, happens to coincide with the week of Food Day, a nation-wide food awareness event. Here’s a message about it from Morgan Spurlock.
The cooking workshop page has been updated with pictures and “recipes” from Monday night; enjoy!
It isn’t too late to RSVP for next week’s Spiritual seminar, or our series closer, the Ethical seminar. Email Caroline.E.Savage@Gmail.com by 8 PM Thursday night to reserve your space for 10/17, and by next Thursday for 10/24.
For those who registered in advance, tonight’s cooking workshop will be led by Mary Kiernan, professor of Hospitality Management in SU’s Department of Public Health, Food Studies, and Nutrition. In 2000, Chef Kiernan came to Syracuse University to work in Carrier Dome Catering where she managed 42 private suites and numerous other functions related to games and floor dinners. She became an instructor in Hospitality Management in 2007 and is currently studying toward her iMBA at Syracuse University’s Whitman School of Management. She specializes in Culinary Arts, is a Culinary Institute of America Professional Chef II, and a Certified Chef de Cuisine of American Culinary Federation.
Check out the updated Mind-Body page –sorry it’s a few days late–for a recap of Monday’s events, and take a second glance at Socio-Cultural; thanks to Elizabeth McClain, it’s now (beautiful) image-heavy ^_^
Food news you can use:
See a select few of you on Monday in Lyman…for those who missed registration for this week, it’s not too late to get in to 10/17 Spiritual or our series closer, 10/26 Ethical! Email email@example.com to reserve a spot today!
Join us tonight in 500 Hall of Languages (note the location change!) for the mind-body seminar, featuring Lisa G. Thomas, R.D., Syracuse University’s nutritionist.
Lisa is a Registered Dietitian with seven years of experience working in the field of eating disorder recovery and prevention. This experience occurred while working for Centre Syracuse-Partial Hospitalization for the treatment of Eating Disorders along with her work here at Syracuse University – Health Services as the clinical dietitian.
Lisa is currently an active member of the Association for Size Diversity and Health (ASDAH) and has upcoming plans to place increased emphasis on her work in eating disorder prevention and helping to improve the body image of the SU community.
Can’t wait? Here’s an article she wrote with helpful mind-body nutrition advice for college students.
It’s never too early to RSVP for next week’s cooking workshop, the 10/17 Spirituality seminar, or the closing 10/24 Ethics seminar! Email firstname.lastname@example.org to reserve your spot. Spaces for the cooking workshop are scarcer than for any other seminar due to space constraints.