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