Monday, April 16th
“Food, Pleasure, and the Culinary Arts” by Dr. Maya Parson, Cultural Anthropologist and Food Writer
12 p.m. Conference Rooms D & E, Student Center Basement "Fertility, Cycles and Nutrition: What's the Connection?" -Marilyn Shannon 7 p.m. Conference Room D & E Student Center Basement |
Tuesday, April 17th
"Living on Real Food. Learn, Taste, & Enjoy." by Michele Dahms, Raw Food Chef
5 p.m. Spes Unica 145 |
Wednesday, April 18th
Keynote Lecture "The Roots of the American Meal", by Temra Costa, author of Farmer Jane
Followed by Book Signing and Reception 7 p.m. Carroll Auditorium, Madeleva Hall |
Thursday April 18th
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Friday April 19th Real Food Calculator Presentation by SMC Students and Food Justice Speaker Dr. Margaret Pfeil
3 p.m. Vander Vennet Theatre, Student Center |
Food Week's Mission Statement
Food Week is dedicated to raising awareness of a cornucopia of food issues present in the world. There are a variety of networks that lead and connect people to food, whether it is dietary, culinary or environmental networks. Food Week provides the structure through which students can discover food networks and question how they connect. This week seeks to integrate these various networks while raising awareness of food issues that connect Saint Mary's students to their local community, state, nation, and world.
Food Week was organized by the Sustainable Food Committee with the support of Saint Mary's Student Government Association, Saint Mary's Environmental Action Coalition, Student Nurses' Association, Rotaract, Friends with Animals, RHA, and Student Activities Board.