IUFI 2020-21 Seminar Series: Food and (anti-)Race(-ism)

The IU Food Institute proposes to dedicate its 2020-21 seminar to the topic of food and race. Seen locally, nationally and globally the intersection of race and food highlights important issues of racial inequity in areas that include land access, farming, food processing, and access to adequate and healthy foods. Renewed awareness regarding indigenous foodways around the world is also pointing the way to a more sustainable future. In the present context of rising nationalisms and a pandemic that impacts already disadvantaged racial groups more than others, these issues take on special urgency.

11 December 2020 - IUFI Presents a Conversation with Shellye Suttles and Brandon Cosby

Shellye Suttles is an assistant professor in IU's Oneill School of Public and Environmental Affairs. She is an agricultural economist with a focus on local and regional food systems, municipal food policy, agricultural energy production, and climate change's impact on agricultural land use. Brandon Cosby is the Executive Director of Flanner House of Indianapolis, Inc., Indiana's oldest community service agency for the Black Community focused on moving people from crisis and instability to a place of self-reliance and independence.

30 October 2020 - IUFI and CRRES Present a Conversation with Lauren McCalister and Keitlyn Alcantara

Lauren McCalister of Three Flock Farm and The Plant Truck Project and newly-arrived IU Anthropology faculty member Keitlyn Alcantara. The Plant Truck Project “aims to make plants, seeds, medicine and healthy, food accessible to people that have historically been discriminated against and denied access to land and food.” Alcantara’s research meanwhile looks at food sovereignty movements in Late Postclassic and contemporary Tlaxcala, Mexico. Alcantara also founded Sazón Nashville, a cooking initiative with Latinx middle school students in Nashville.

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We are now accepting sign-ups to become an official IUFI affliate. Affiliates are able to use the IUFI building, access our extensive food studies and cookbook library, and present their work at Institute events.

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