Kalamazoo Foodways Symposium

Kalamazoo Foodways Symposium
Kalamazoo Foodways Symposium

Kalamazoo Foodways Symposium

April 7-8, 2017

The Kalamazoo Foodways Symposium is a FREE community event held at the Kalamazoo Valley Museum and the KVCC Bronson Healthy Living Campus over two days, offering programs and activities that provide historical, cultural, and practical insights into food and food systems in Southwest Michigan. It serves as a convening point for students, practitioners, and the community to come together to build a strong, vibrant local food system. Cooking demonstrations, children's activities, and a keynote address by food writer and community activist Toni Tipton-Martin, author of The Jemima Code, are all features of the weekend's events.

Events for this first-ever community event are still being added to the lineup. Please check for updates:

FRIDAY, APRIL 7, 2017

8 - 10 a.m.: Pancake Breakfast!
Location: Havermill Cafe, KVCC Culinary and Allied Health Building, 418 E Walnut
The KVCC Foundation invites the public to a pancake breakfast to benefit student scholarships. $10 suggested donation.

10 - 11:30 a.m.: Prospective Student Information Sessions!
Location: KVCC Culinary and Allied Health Building, 418 E Walnut
Learn about KVCC’s new Culinary Arts and Sustainable Food Systems programs. Join faculty and staff to learn about course offerings and take a tour of state-of-the-art facilities. All are welcome.
For more information, contact Megan Pauken, mpauken@kvcc.edu.

9 - 10:15 a.m. and 10:45 a.m. - 12 p.m.: Good Food Kalamazoo Working Groups
Location: KVCC Culinary and Allied Health Building, 418 E Walnut
Join community organizations, students, and others to discuss current programs and opportunities in Kalamazoo’s food systems. Topics will include:
● Institution (school/hospital) food service
● Food business development
● Scaling up for small farms
● Campus farm programs
● Starting an incubator farm in our community
● Youth job/skills training programs
For more information on Good Food Kalamazoo and individual work groups, contact Sheldon Schwitek. Session times and working group coordinators will be confirmed by March 17.
If you have an idea for a working group, please let us know!

12 - 1 p.m. Lunch at Bronson Hospital Cafeteria
Executive Chef Jason McClellan has created a special local menu that features some of our favorite farms’ foods! Join us for lunch in their Cafeteria (for purchase). Vegetarian/vegan options will be available.

1:15 - 2:45 p.m. Good Food Kalamazoo Summit
Location: KVCC Culinary and Allied Health Building, 418 E Walnut

3 - 4:30 p.m. Panel Discussion: What can historical foodways teach us about how to create a sustainable and equitable food system for today and the future?
Location: KVCC Culinary and Allied Health Building, 418 E Walnut
Panelists:
Toni Tipton-Martin, food writer and community activist
Punkin Shananaquet, Match-e-be-nash-she-wish Band of Pottawatomi Indians
Roger Ulrich, co-founder of Lake Village Homestead

5 - 7 p.m. Art Hop Reception at Kalamazoo Valley Museum, 230 North Rose
6 p.m. Keynote address by Toni Tipton-Martin on food heritage and good health.
Reception and Visual Experience Food Not Food, photography by local artist Kristina Lechner; Seedling and Recipe Giveaway with youth from KEYS program. Kazoo Books will be selling copies of Ms. Tipton-Martin's book, The Jemima Code. Ms. Tipton-Martin will be available to sign her book.

SATURDAY, APRIL 8

Hands-On Kids Activities:
Join Kalamazoo Valley Museum Staff and friends for hands-on activities, including “Name the Veggie,” “MyPlate” decorating, and real live farm animals!
Time: 1 - 4 p.m.
Locations: Culinary and Allied Health Building Lobby/Cafe and Food Innovation Center

Hands-On Cooking Classes (PRE-REGISTRATION REQUIRED; contact Elizabeth Barker at 373-7965 or Online)
Location: KVCC Culinary and Allied Health Building, 418 E Walnut
Try a free “sampler” version of one of our community cooking classes:

Healthy Cooking in the Kitchen: Manage your blood sugar - a chef and a dietitian team up to share nutrition tips and real recipes for keeping your blood sugar in check and feeling great!
Times: 11 a.m. - 12 p.m. and 2 - 3 p.m.
Location: Culinary and Allied Health Building 223
Families welcome. No Children under 6; children ages 6-17 must be accompanied by an adult.
Capacity: 24

Kids in the Kitchen - this class is just for kids! Learn to make “Friendship Salsa” and other easy, healthy snacks.
Times: 12:30 - 1:30 p.m. and 2:30 - 3:30 p.m.
Location: Culinary and Allied Health Building Community Kitchen
Intended for children ages 8-13; no children under 6.
Capacity: 18

SHOP, COOK, EAT: Farmers Market Tour + How to Cook Affordably and In-Season
Join PFC Market Manager Gaby Gerken and MSU Extension Community Food Systems Educator Mariel Borgman for a morning of local food fun! Tour the Kalamazoo Winter Farmers Market and learn how to use SNAP and other food assistance benefits to affordably purchase food at farmers markets. Then gather in the Community Kitchen for a demonstration of techniques to cook easy, versatile, and affordable meals using whatever produce is in season.
Families welcome. No Children under 6; children ages 6-17 must be accompanied by an adult.
Time: 9:30 - 11:30 a.m.
Capacity 18
Location: Meet at Culinary and Allied Health Building lobby.

Cooking Demonstrations
Location: KVCC Culinary and Allied Health Building, 418 E Walnut
Toni Tipton-Martin will demonstrate cooking heritage recipes in the Culinary Theater. There will be samples!
Times: 11 a.m. - 12:30 p.m. and 1 - 2:30 p.m.
All ages

Vegan Kalamazoo chefs will demonstrate vegan recipes that are tasty, sustainable, and nutritious.
Time: 3 - 4 p.m.
All ages

Community Conversations and Workshops
Join community organizations and educators for short workshops on various topics of interest in the food system!

Events are listed in order of start time, but also contain TOPIC KEYWORDS so you can seek out the events you are most interested in.

CAH is the Culinary and Allied Health Building, 418 E Walnut St.
FIC is the Food Innovation Center, 224 E Crosstown Parkway

Workshop: Campus Farms
Time: 10:45am - noon
Location: CAH 207
Presenter/Facilitator: Mimi Strauss, marian.strauss13@kzoo.edu
Students and staff from Kalamazoo College, Western Michigan University, Kalamazoo Valley Community College, Grand Valley State University, and University of Michigan will discuss their on-campus farms and how they enhance the educational experience for students at these schools, which aren’t traditionally agricultural schools.
Topics: EDUCATION, FARMING, LOCAL INITIATIVES

Info Session: Kalamazoo Valley’s Culinary Arts and Sustainable Food Systems Programs
Time: 11am - 12:15pm
Location: CAH 223
Presenter/Facilitator: John Korycki, Director for Culinary Education, jkorycki@kvcc.edu
Learn about Kalamazoo Valley’s newest degree program and take a building tour.
Topics: EDUCATION, CULINARY ARTS, BUILDING TOUR

Workshop: Are you ready to be a beekeeper?
Time: 12:00-12:50pm
Location: FIC 113
Presenter: Shaana Way, Kalamazoo Bee Club
Have you thought about keeping bees? Shaana will help you decide if it’s the right pastime for you, explaining what you’ll need to get started, in terms of costs, time, equipment, and expectations. This session is also great for beginning beekeepers, and includes a visit to Kalamazoo Valley’s apiary.

Community Conversation: African American Food Traditions
Time: 12:15-1:05pm (also offered at 3-4pm)
Location: CAH 223
Presenter/Facilitator: Donna Odom, SHARE
The Society for History and Racial Equity (SHARE) will feature a display of vintage cookbooks and lead a conversation with local African American queens of cuisine.  SHARE will be selling copies of recipes collected from local African American cooks.
Topics: LOCAL INITIATIVES, HISTORY/CULTURE, FOOD JUSTICE, CUISINES

Workshop: Veganism - the universal foodway
Time: 12:15-1:05pm
Location: CAH 247
Presenter/Facilitator: Hillary Rettig, Vegan Kalamazoo, vegankalamazoo@gmail.com
All the world loves rice and beans! In this talk, Vegan Kalamazoo's Hillary Rettig takes us on a journey through the many vegan staples and foodways from around the world. We'll also time-travel back to humanity's mostly-vegan past, and forward to its ever-more-vegan future, so please join us for what promises to be a fascinating and far-reaching discussion.
Topics: LOCAL INITIATIVES, HEALTH, CUISINES

Workshop: Mushroom Cultivation
Time 1:00-1:50pm
Location: FIC 113
Presenter/Facilitator: Lee Arbogast
Curious about growing your own mushrooms? This mini-workshop is a preview of the upcoming 8-week Mushroom Cultivation course that starts on April 13 at the Food Innovation Center. Experienced farmer Lee Arbogast will take you through the basics of a few different types of mushroom production.
Topics: GROW YOUR OWN

Workshop: Do you have the GUTS to be healthy?
Time: 1:00-1:50pm
Location: CAH 207
Presenter/Facilitator: Nancy Lee Bently, Wholistic Health Expert, fullcirclesc@gmail.com
Wholistic Health Expert, Nancy Lee Bentley calls it like-it-is  about the state of our food and health today.  With trademark wit and wisdom she counsels “It’s not hopeless, though we do have some challenges before us. But let’s face it, it literally take GUTS – a Healthy GI Tract, conscious lifestyle choices and like-minded community to really be healthy these days. Together, We can do it.” Nancy Lee Bentley is a dynamic Wholistic Health Expert, Local Foodsystems Specialist, speaker and author of Truly Cultured and Dr. Mercola’s Total Health Program.  For over 35 years Nancy has been a pioneering champion for healthy food, local foodsystems and holistic health, including being UIUC’s first Foodsystems Development Specialist, organizing food coops and CSA’s, founding the Organic Trade Association, baking Prince’s purple-topped birthday cake and developing wheat-free recipes for celebrities like Cher.
Topics: CUISINES, HEALTH

Film Screening: Cowspiracy: The Sustainability Secret
Time: 1:15-2:45pm
Location: CAH 247
Presenter/Facilitator: Hillary Rettig and Joe Smigiel, Vegan Kalamazoo, vegankalamazoo@gmail.com
Cowspiracy: The Sustainability Secret is a groundbreaking feature-length environmental documentary following intrepid filmmaker Kip Andersen as he uncovers the most destructive industry facing the planet today – and investigates why the world’s leading environmental organizations are too afraid to talk about it.

Community Conversation: Food Justice in Kalamazoo
Time: 1:30-2:45pm
Location: CAH 223
Presenter/Facilitator: PFC Transformation Team, pfc-transformation-team@googlegroups.com
The Transformation Team at PFC Natural Grocery and Deli has been working for several years to address racism and promote food justice in Kalamazoo. This participatory panel discussion will highlight successes and challenges and next steps for our community to take together.

Workshop: Growing Hops in the Home Garden
Time: 2:00-2:50pm
Location: FIC 113
Presenter: Bonnie Steinman, formerly HopHead Farms
Hops are a versatile and useful plant in the home garden. Whether you are a homebrewer looking to grow some of your own ingredients, or just a gardener interested in attractive perennial plants, come learn the basics of cultivation from an experienced grower.

Workshop: Starting a Spring Vegetable Garden
Time: 3:00-3:50pm
Location: CAH 207
Presenter: Tammy March-Vispi, Kalamazoo County Master Gardener Volunteers
Are you ready to try growing your own food? This session is for beginning vegetable gardeners. Learn the basics of starting your own garden and you’ll be eating your own delicious harvests this summer! Tammy March-Vispi is a Master Gardener Volunteer and farmer who operates a CSA in Allegan County.

Community Conversation: Kalamazoo’s African-American Community Heritage Recipes
Time: 3:00-4:00pm (also offered 12:15-1:05pm)
Location: CAH 223
Presenter/Facilitator: Donna Odom, SHARE
The Society for History and Racial Equity (SHARE) will feature a display of vintage cookbooks and lead a conversation with local African American queens of cuisine.  SHARE will be selling copies of recipes collected from local African American cooks.
Topics: LOCAL INITIATIVES, HISTORY/CULTURE, FOOD JUSTICE, CUISINES

Info Session: ValleyHub, Kalamazoo’s new regional Food Hub!
Time: 3:00-3:45pm
Location: FIC 113
Presenter: Rachel Bair, Director for Sustainable and Innovative Food Systems, rbair@kvcc.edu
What’s going on at the Kalamazoo Valley Food Innovation Center, that crazy barn-like building with the greenhouse right near downtown? FIC Director Rachel Bair will explain what we’re up to - operating a farm and food hub right here in the city - and share ways that you can get involved.