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Uprooting Racism in the Food System

Uprooting Racism in the Food System by Soul Fire Farm Online Event Thursday, January 20, 1-4 PM Eastern REGISTER HERE Wednesday, February 2, 1-4 PM Eastern REGISTER HERE Thursday, February 10, 1-4 PM Eastern REGISTER HERE Wednesday, February 16, 1-4 PM Eastern REGISTER HERE Thursday, March 3, 1-4 PM Eastern REGISTER HERE Wednesday, March 16, 1-4 PM Eastern REGISTER HERE A theory and action training for farming and food justice leaders to uproot systemic racism in our organizations and society. About this event The Uprooting Racism training is a theory and action workshop for environmental and food justice leaders to uproot systemic racism in our organizations and society. We delve deep into the history and structural realities of racial injustice and develop an understanding of the movement strategies of frontlines communities struggling for food sovereignty. We will examine our personal and societal roles of complicity in and resistance to the system. Much of the time will be spent developing tangible action plans – to use our sphere of influence to uproot these oppressions. True to Soul Fire Farm’s values and culture, this work will be rooted in fierce love, courageous self-reflection, and healing connection to land.   Details at the Soul Fire Farm website.

Ongoing

A Taste of Culinary Nutrition from Around the Globe

The 2nd Annual A Taste of Culinary Nutrition from Around the Globe Thursdays from Feb 03, 6:00 PM EST – Mar 10, 8:00 PM EST on Zoom Registration for this event is CLOSED After receiving such positive feedback from our first series, "A Taste of Culinary Nutrition from Around the Globe" returns!  We will be covering 6 new food cultures, including: Mexican, Guatemalan, Russian/Ukrainian, Ethiopian, Korean, and Haitian. We welcome RDNs, health professionals, chefs and nutrition students to participate in a series of hands-on workshops covering a selection of food cultures from around the world through the lens of culinary nutrition. Join us as we continue to diversify our plates and our palates and most importantly, enhance our knowledge as practitioners of a diverse population. ​A ticket to this series includes registration to 6 interactive culinary workshops held weekly on Thursdays at 6-8pm ET from February 3rd until March 10th. This series has been approved for 12 CEUs and meets the requirements for the Ethics credit.  ​2022 AGENDA: Thursday, February 3, 2022 - Mexican Cuisine - Christy Wilson, RDN Thursday, February 10, 2022 - Guatemalan Cuisine - Alice Figueroa, MPH, RDN, CDN Thursday, February 17, 2022 - Russian/Ukrainian Cuisine - Inga Voloshin, RDN, CDN Thursday, February 24, 2022 - Ethiopian Cuisine - Wintana Kiros, RDN, LDN Thursday, March 3, 2022 - Korean Cuisine - Maggie Moon, MS, RD Thursday, March 10, 2022 - Haitian Cuisine - [...]

Replacing Food Pantries – Can Incentive / Voucher Programs Do the Job?

You're Invited Thursday, March 3rd 9:30-10:30 AM EST RSVP HERE Online Discussion via Zoom: Registration Required Panelists include: Andy Fisher, Executive Director of the Ecological Farming Association Grace Holihen, RDN, Director of Nutrition and Meals at GMHC Michael Hurwitz, JD, MSW, adjunct professor at Hunter College Urban Policy & Planning and former Director of Food Access and Agriculture at Grow NYC Qiana Mickie, Founding Principal of QJM Multiprise and former Executive Director of Just Food Cathy Nonas, MS, RD, CEO of Meals For Good Pedro Rodriguez, Founder, and Director of La Jornada NY Food Pantry Moderated by: Charles Platkin, PhD, JD, MPH, Executive Director of the Hunter College NYC Food Policy Center and Distinguished Lecturer at Hunter College, City University of New York