Communities, Food, Resilience is a seminar hosted by OSU’s College of Agricultural Sciences, the OSU Extension Service, and OSU150 to converse about and reflect on local food systems, community food resilience, and the role of land grant universities. The event will consist of keynote presentations, followed by examples and discussion of systems-level work on community food resilience. The discussion will begin at the Portland Art Museum and conclude with a reception at the Oregon Historical Society, where attendees can view the exhibit that celebrates OSU’s 150th anniversary.
David G. Lewis is a descendant of the Santiam Kalapuya, Takelma, and Chinook peoples of western Oregon, and an enrolled member of the Grand Ronde tribe. He has a PhD from the University of Oregon, Department of Anthropology, and is an adjunct professor and professional researcher in regional ethnohistory of the tribes of greater Oregon.
David is the past manager of the Grand Ronde culture department, and past historian for the tribe, and he continues to research and publish unique essays about the history and culture of the regional tribes on his blog. He regularly conducts presentations about tribal history, cultural tradition and ethnobotany of the Tribes of western Oregon.
David lives in his Santiam homelands of Chemeketa with his wife Donna and sons Saghaley and Inatye.
Shorlette Ammons is a native of Mount Olive, North Carolina, where she grew up in a large family of farmworkers, cooks, and storytellers. She is a former children’s librarian, with an MLS degree from North Carolina Central University in Durham, NC.
Shorlette currently serves as Equity in Food Systems Coordinator, Extension Associate with the Center for Environmental Farming Systems at NC State University in Raleigh, NC, although her work is statewide/regional with participation in some national networks. She previously worked as a Community Food Systems Outreach Coordinator with the Center for Environmental Farming Systems at NC A&T State University.
Shorlette leads the CEFS CORE (Committee on Racial Equity) team where she coordinates and facilitates racial equity trainings and ongoing learning sessions, guest lectures and develops curriculum and strategic tools to address food insecurity and other food systems disparities through the lens of structural racism. She was selected as the Center for Social Inclusion’s 2013 Food and Racial Equity Fellow (now the Maya Wiley Fellowship), releasing a policy brief, Shining a Light in Dark Places, which is a series of interviews of southern Women of Color working in the food system resulting in policy recommendations and long-term solutions for creating a more equitable food system. She now resides in Durham, with her teenage daughter and their dog “shady” Lady.
Stephanie Grutzmacher joined the College of Public Health and Human Sciences as an assistant professor of nutrition, global health in Sept. 2015. In her current role, she focuses on food security, nutrition literacy, and the development and evaluation of family, school, and community-based nutrition education programs for low-income populations in the United States and abroad.
Stephanie has conducted training programs with women in Ethiopia and Afghanistan to improve family food security and dietary quality through backyard gardening. She holds undergraduate degrees in Psychology and Communication & Rhetoric from Syracuse University and an MS and PhD in Family Studies from University of Maryland. Learn more about Stephanie’s work.
At this event, she will share an example of a project in which colleagues from OSU and community partners are collaborating to take a systems approach to addressing complex and critical issues.
Dr. Lauren Gwin is an Assistant Professor in the Crop & Soil Science Department, Extension Community Food Systems Specialist, and the Associate Director of OSU’s Center for Small Farms & Community Food Systems. The mission of the Center, which houses the statewide Extension Small Farms Program, is to advance sustainable agriculture, community food systems, and economic progress for Oregon’s small farmers and ranchers.
Lauren’s Extension, outreach, and applied research focus on public policy and regulations, small-scale processing and value chains, and markets within local and regional food systems; small farm profitability and long-term viability; and sustainable community-based food system development. Engaged scholarship is core to her work: She collaborates with community-based, statewide, and national organizations on local, regional, and community food systems development. She was a founding member and serves on the Leadership Committee of the Oregon Community Food Systems Network, which has 53 organizational members statewide. Inside OSU, she leads an interdisciplinary working group of OSU Extension faculty with a broad range of community-based food systems experience and expertise.
Lauren also co-founded and directs the national Niche Meat Processor Assistance Network, a national, Extension-based network that includes processors, producers, government agencies, nonprofit organizations, and others working to support the processing infrastructure essential to local and regional meat production.
*Bios taken from http://blogs.oregonstate.edu/foodresilience/speakers *
Don’t worry if you can’t make it to Portland on September 5th, because the event will be livestreamed! OSU Extension and Agricultural Experiment Station employees are working with their community partners to plan local viewing parties that may include discussion, tours, tastings, and more. Click here for information on livestream locations or on hosting your own livestream event!
- Wednesday, September 5th
- Seminar: Portland Art Museum, Fields Sunken Ballroom
- Reception: Oregon Historical Society (across the street)
- For questions or disability accommodations, contact Amanda: at 541-737-1581 or email@example.com
CATEGORIES: Academics Art Assessment Campus Sustainability Community Sustainability conference Events and Outreach Food Health and Safety Natural Features and Landscaping Research sustainable development Water