umseas: 2018 Fast Food for Thought
umseas: Lilly Fink Shapiro
umseas: Lesli Hoey, Urban and Regional Planning
umseas: Anikka Van Eyl, Sustainable Food Systems Initiative
umseas: Jake Allgeier, Ecology and Evolutionary Biology
umseas: Karen Alofs, School for Environment and Sustainability - “Food, Fish, and a Changing Climate”2018 Fast Food for Thought
umseas: Greg Keoleian, School for Environment and Sustainability
umseas: Kendrin Sonneville, School of Public Health, Nutritional Sciences - “Thinking your Weight is a Problem is THE Problem”2018 Fast Food for Thought
umseas: Mick Kennedy, Architecture - “Eat With Your Eyes: A Celebration of Design, Making and Sharing Food”
umseas: Jennifer Blesh (SEAS)
umseas: Harriet Friedmann, Sociology, SFSI Visiting Scholar - “Modernity and the Hamburger”
umseas: Tom Princen (SEAS)
umseas: Jessica Kenyatta Walker, American Culture - “Peanuts in the Collards: The Everyday Racialization of Food”
umseas: Jessica Kenyatta Walker, American Culture - “Peanuts in the Collards: The Everyday Racialization of Food”
umseas: Margot Finn, LSA
umseas: Chef Frank Turchan, Michigan Dining - “Frank the Modern Day Forager”
umseas: Catherine Badgley (EEB)
umseas: Kris Harrison, Communication Studies - “Fried Old McDonald’s and Hatman Oatmeal: Young children’s food brand recognition and BMI”
umseas: Kris Harrison, Communication Studies - “Fried Old McDonald’s and Hatman Oatmeal: Young children’s food brand recognition and BMI”
umseas: MaryCarol Hunter (SEAS)
umseas: Rebekah Modrak, Art & Design “The First Egg Out of the Chicken’s Anus”2018 Fast Food for Thought
umseas: Julia Wolfson (SPH)
umseas: Pamela Jagger, School for Environment and Sustainability - “Is Cooking a Poverty Trap for 3 Billion People?”
umseas: Jeremy Moghtader, Campus Farm Manager
umseas: Laura Motta, Archaeology - “Of Wine, Rice and Ancient Cities”
umseas: Chef Chris Chiapelli, ROSS