PROGRAM FOR SATURDAY, JUNE 16TH: SESSION VIEW
Days:
previous day
all days
View: with abstractstalk overview
8:30
9:00
9:30
10:00
10:30
11:00
11:30
12:00
12:30
13:00
13:30
14:00
08:30-10:10
(Pyle Center, Room 121)
Session 01I
Boots on the Ground: A Roundtable about Community Engagement and Impact
08:30-10:10
(Pyle Center, Room 111)
Session 02I
How are Food Hubs and Values-based Supply Chains Working for Farmers?
08:30-10:10
(Pyle Center, Room 327)
Session 05I
Spice Up Your Life: Biodiversity and taste in the production of spices and hot sauce
08:30-10:10
(Pyle Center, Room 335)
Session 07I
Reaping What You Sow: Aligning Food and Values in Literary Food Depictions
08:30-10:10
(Pyle Center, Room 209)
Session 10I
Is There Such a Thing as a Free Lunch? School Meals in the Long 20th Century
10:30-12:10
(Pyle Center, Room 327)
Session 05J
Forging the future, marketing the past: fermented foods in a new food economy
10:30-12:10
(Pyle Center, Room 332)
Session 06J
Studying, teaching and doing research on food studies abroad: A Roundtable
10:30-12:10
(Pyle Center, Room 209)
Session 10J
Seeing Invisible Labor: Centering Work and Workers in K-12 School Food Programs, Policies, and Advocacy Efforts
10:30-12:10
(Wisconsin Historical Society Auditorium)
Session 13J
Poke and Provoke: Special Invited Session
10:10-10:30 Morning Break
12:30-14:00 Lunch/Presidential Addresses and Awards Presentation