Over 40 Area Chefs, Non-Profit Leaders, and Scholars to Gather
The inaugural Carolina Food Summit will kick off the 2016 TerraVita Food Festival on September 28 and 29. Over forty chefs, writers, non-profit leaders, restauranteurs, and scholars will gather to share perspectives on and tackle challenges within North Carolina’s growing food scene — from field, to school cafeteria, to the area’s most lauded restaurants. The Carolina Food Summit is a partnership between EdNC.org, the Jamie Kirk Hahn Foundation, TerraVita, and the UNC-Chapel Hill Food For All 2015-2017 university-wide research theme.
This gathering of change makers for North Carolina’s foodways is designed to break the traditional conference model. Jeff Polish (The Monti) is emcee for “The Story of Place,” the Wednesday afternoon storytelling session that sets a compelling, conversational tone for the Carolina Food Summit and features area chefs Bill Smith (Crook’s Corner), Angela Salamanca (Centro),Vansana Nolintha (Bida Manda), and others. Southern Cultures, the award-winning journal published by UNC Press and the Center for the Study of the American South is the Summit’s campus host for this event.
Marcie Cohen Ferris (Co-Chair, UNC Food for All and Professor, American Studies, UNC-Chapel Hill) has crowdsourced input from across the South for her “State of North Carolina Food” address. Read more >>
(The following exciting news comes from our friends at the Carolina Center for Jewish Studies.)
NEW FOR 2016-2017: Food for All Course Development and Course Enhancement Grants
The University of North Carolina at Chapel Hill’s university-wide academic theme for 2015-2017 is “Food for All: Local and Global Perspectives.” With this theme, the University is challenging all areas of UNC to examine wide-ranging topics including food cultures and nutrition, food security, world hunger and more. The two years of “Food for All” includes projects, services and events on campus and in the Chapel Hill community. To support this University initiative, the Carolina Center for Jewish Studies is offering course enhancement and course development funds, which will support faculty who are interested in incorporating a Jewish food component into courses to be taught in the academic year of 2016-2017. Visit the faculty grants page for more information and the application form. The deadline for applications is May 24, 2016, 5pm.
This weekly digest is curated by the teaching team of Food in American Culture (AMST 375 – Spring 2016), and appears in student inboxes every Friday. The chosen media represent current examples of food writing that showcase voices of American foodways and feed off the themes we discuss in class. And maybe, they’ll help inspire a growing community of food geeks at UNC! (To suggest a featured story, email firstname.lastname@example.org by Thursday.)
Garden and Gut
by Matt Hartman – The Awl, March 9, 2016
The consumption of the New South.
Please Stop Writing Racist Restaurant Reviews
by Serena Dai – Eater, March 23, 2016
“Stereotypes and misperceptions about food matter, because distaste for a people’s food is a tangible way to express distaste for the people themselves.”
Dr. Sharon Holland, Professor and Associate Chair in UNC’s Department of American Studies, has shared her grandmother Theola Priscilla Green Martin’s recipe for Sweet Potato Pie. Here’s the filling. You provide the crust of your choice. Dr. Holland suggests a “French-inspired buttery crust, circa 1970s.”
Mrs. Martin was raised in Oxford, North Carolina and was a fifth generation North Carolinian. “My grandmother was one of the most ethical people I have ever known,” writes Holland, “and she gifted to me my love of long-needle pines and woods on a cold winter morning.”
The world’s approach to food policy challenges is largely siloed. Some groups focus primarily on addressing obesity, while others work to combat hunger. Others focus on food safety and security. Still others concentrate on the environmental effects of modern food production.
But just as pulling a loose thread can cause a knitted sweater to unravel, addressing a single food problem in isolation can have unintended consequences. Duke University hopes to address that phenomenon by exploring the possibility of a new World Food Policy Center that would encourage cross-disciplinary problem-solving. The effort also responds to growing student interest in understanding food systems. Read More >>
“We don’t see this as something we are doing to the campus,” Ammerman said. “It’s the campus rising up together and getting inspired by the theme, each other, crossing disciplines and working side-by-side with the community.”
Announced in the spring as the University’s academic theme for 2015–17 by Chancellor Carol L. Folt, “Food for All: Local and Global Perspectives” takes off this fall with several activities and events on a broad spectrum of food topics.” Read More >>
The University of North Carolina at Chapel Hill is the Grand Prize winner when it comes to sustainability in campus dining programs according to the National Association of College & University Food Services’ (NACUFS). The University’s Carolina Dining Services (CDS) was named Grand Prize winner in the 2015 Sustainability Awards competition, bringing home top honors in the contest that each year recognizes the best of the best.
NACUFS’s Sustainability Awards recognize and honor colleges and universities that have demonstrated outstanding leadership in the promotion and implementation of environmental sustainability—specifically as it relates to campus dining operations—with a gold, silver and bronze award in five operational categories: Procurement Practices, Energy and Water Conservation, Waste Management, Materials and Resources and Outreach and Education. The highest honor of the Grand Prize is then chosen from the Gold Award winners in these five categories. Read more >>
The University of North Carolina at Chapel Hill will come together at a common table when it examines food and food studies as its 2015-2017 university-wide academic theme. “Food for All: Local and Global Perspectives,” which builds on Carolina’s 2012-2015 “Water in Our World” focus on global water issues, will challenge all areas of the University to examine wide-ranging topics from food cultures and nutrition, to food security, world hunger, agricultural economics, resource management, sustainable development, climate change and international trade.
Chancellor Carol L. Folt will give a preview of the theme at a special session of The William and Ida Friday Center for Continuing Education’s “What’s the Big Idea” lecture series on April 30.
“‘Food for All’ is the perfect successor to the ‘Water in Our World’ theme,” said Folt. “With alliances like UNC’s College of Arts and Sciences, the Global Research Institute and the UNC Nutrition Research Institute, Carolina can leverage its world-class resources to guide our focus on food over the next two years. Through this initiative, we can bring our community together to address this global issue that plays a critical role across many facets of our society — culture, health and the economy.” Read more.
Academic Theme 2015-2018
"Food for All: Local and Global Perspectives" is the university-wide research theme for UNC-Chapel Hill, 2015-2018.