Saturday Early Morning Schedule
Saturday Early Morning Sessions
Location: Beverly J. Martin School (room locations TBA).
Time: Saturday 9:00 – 10:30am, discussions will take place simultaneously
Biodiversity, Agroecology and Food Systems
Panelists: Katie Fiorella (Cornell), Audrey Baker (Youth Farm Project), Brett Chezdoy (CCE-Schuyler Agroforestry Specialist), Paul Simonin (Cornell University), Steve Gabriel (Wellspring Forest Farm, Farming the Woods, Cornell Small Farms, to be confirmed).
Summary: As efforts to understand the sustainability and resilience of local food systems expand, we can best understand local food systems by appreciating the integration of food production across fishery, crop, and livestock systems. Our failure to do so thus far has fostered a disjointed understanding of our food system, contributed to inequalities in food access, and exacerbated overexploitation and environmental degradation. For example, the conversion of low-value fish products to livestock feed or the extent of eutrophication of waterways with agricultural run-off demonstrate the ways these systems are linked.
In this session, we explore the links between different types and scales of production in local food systems. We ask, how are these systems linked? How can appreciating these ties benefit community health, well-being, and resilience? What potential synergies and tradeoffs emerge when systems are integrated? And, what are the challenges to their integration?
We propose to recruit both academics and practitioners to provide brief presentations on their work and discuss the challenges and opportunities to integration of agricultural, animal, and fishery production in our conceptions of local food systems both in New York and elsewhere in the world.
Description: This multimedia, interactive workshop addresses the development of the industrial food system, the impacts of food policy on our lives and communities, and what you can do about it. It uses hand-drawn visual animations (shown on a projector), an assortment of props, and an interactive skit to bring the policy process to life. Goals of the workshop: Participants will gain an enriched understanding of the food system, the role of food policy, and how to get involved in the policy process. In turn, this will help develop the movement for a better food system.
Workshop facilitators: Ariana Taylor-Stanley, Here We Are Farm
Goals of the workshop: Participants will gain an enriched understanding of the food system, the role of food policy, and how to get involved in the policy process. In turn, this will help develop the movement for a better food system.
This workshop aims to illuminate different formats for experiential learning and partnership between institutions of higher education and community based organizations and businesses. We do not present a solely “service-learning” perspective, and I critique this model as a “fall back” approach to community engaged learning. Instead, we present several frameworks for exploration and discussion. Those who will benefit from this workshop include: folks working in food systems from a direct services or business perspective (farms, food pantry, community gardens, food access orgs, farm-to-table businesses, etc), academics and educators or university programs exploring the role of food systems education in an applied setting (or those who want to!)
About half of the time will be devoted to laying out different options, best practices, and things to consider for both food systems practitioners and academic institutions. This includes a discussion on privilege and power between universities and the greater community, and how food systems academic work is uniquely positioned to contribute to applied food systems work addressing issues of inequality across race, class and gender. We will also cover some of the ways that community engaged learning formats “get it wrong.” The second half of the workshop will be about brainstorming and networking. The facilitator will share some of the paperwork that she use as part of her job setting up internships and teaching a class about applied food systems work. We will divide into groups based on who is in the room (educators or practitioners) and discuss different models and craft possibilities and next steps.
Facilitator bio: Elissa Johnson, Internship Coordinator, Food Studies, Falk College, Syracuse University. I have lead multiple experiential education courses in both Vermont and Minnesota. I currently work at Syracuse University in the Food Studies Program where I coordinate all internships for students in Food Studies.
Description: Agroecology is a concept in dispute. Some see as a technological fix or a type of “climate smart agriculture”. Others see Agroecology as a way of life. Not an alternative to industrial agriculture, but a path for liberation. I have been associated with the latter, farmers and indigenous people from around the globe organized in global social movements, defending the Rights of Mother Earth, climate justice and food sovereignty.
Facilitator bio: Corbin works as the Global Linkages program coordinator at WhyHunger, a NYC-based grassroots support organization, where he works to support social movements for food sovereignty and agroecology. He was first introduced to food justice and food sovereignty through working at Added Value’s Red Hook Community Farm and as an Emerson Hunger Fellow at the Congressional Hunger Center. Corbin is born and raised in Brooklyn, NY, and currently lives in the neighborhood of Sunset Park.
Description: You’ve seen the statistics: our current food system does not allow all people access to nutritious and affordable food. Today access to healthy food is not just in low income neighborhoods and the working poor, communities of color and rural areas, it is all around us. Climate change and the rising incidence of extreme weather patterns is affecting our food supply, crop yields, food prices, food processing, and storage and distribution systems which makes healthy food less accessible to everyone. We need access to high quality food; they are fundamental to a healthy life. This workshop will dispel some myths about not being able to eat healthy on a budget, and provide you with some strategies to stretch your food dollar.
Description: This workshop will demonstrate how to use food waste to create dyes. I have been teaching natural dye and other fiber oriented processes in the local community for the past 3 years!
Facilitator: Sarah Gotowka, Multicultural Resource Center/ Luna Fiber Studio
Description: As Peer Specialists at the Jenkins Center for Hope and Recovery, we have noticed that the incidents of aggression, anxiety, social isolation, and hunger were reduced significantly whenever soup was prepared, including vegetarian African Soups, Lentil Soups, Sweet Potato, butternut squash soups and many other legume based soups using whole/natural ingredients. In this workshop we will share our history and heritage, as migrant workers who ate most of our food from the fields that we picked produce and we had our own gardens that fed people in our neighborhood. We will use stories from our experience and education to help the workshop participants understand that eating healthy is tied up in the way they feel.