Fall Semester 2009
October: Cultural & Historical Perspectives on Food and Agriculture
1 Bert Bartleson on "Food Safety Issues." Part of the Stephenson Complex STEM lecture series, open to the public. 5:30 p.m. at Stephenson Downunder
5 Jude Capper, Animal Sciences, presenting “Managing Dairies to Reduce the Carbon Footprint.” Part of AFS 101 course, , 12:10-1:15 p.m. Smith CUE 318
12 Gary Wegner, Clean by Design CIRCUL8 Systems, presenting “The Value of Poop: Turning Dairy Waste into Windfalls.” Part of AFS 101 course. 12:10-1:15 p.m., Smith CUE 318
13 COMMON READING TUESDAYS EVENT: Joseph Blackeagle Pinkham, tribal ethnographer, presents "Nez Perce Tribal Oral Traditions and How They Shape Perspectives on Traditional Native Foods." What was the local landscape like before it was covered in wheat and lentilks? What plants and animals were part of the Nez Perce diet, and how were they integrated into native traditions and life? How does this information lend a new perspective to this year's Common Reading book? 7 p.m. Smith CUE 203
19 Jay Brunner, Entomology, presentation on “Good Bug, Bad Bug: Pesticide Alternatives in Tree Fruit Production and Management.” Part of AFS 101 course, 12:10-1:15 p.m. Smith CUE 318
26 Jim McFerson and Jim Doornink, WA Tree Fruit Commission, and Amit Dhingra, Horticulture and Landscape Agricultur, presenting “The Key to Sustainable Success in Tree Fruit Production? Science.” Part of AFS 101, 12:10-1:15 p.m. in Smith CUE 318
27 COMMON READING TUESDAYS EVENT: Melissa Goodman-Elgar, Anthropology, presenting, "Maize in the Ancient Americas: Beer, Bread, Ceremony" The contemporary use of corn in North America described in Omnivore’s Dilemma is far from the origin or traditional uses of maize. In indigenous societies, maize was sometimes eaten fresh on the cob, as we do today, but mostly dried and ground for preparation into a great diversity of dishes. All cultures that used maize developed specific dishes based on the color, shape and texture of kernels. Growing and using maize was also deeply embedded in indigenous religions and spiritual practices. This discussion will highlight some of the many indigenous uses of maize with examples from the Hopi, the Inka and other Native groups form the Americas. 7 p.m. Smith CUE 203
November: Global Food Issues
2 Brad Jaekel. WSU Organic Farm, presenting “Organic Agriculture and CSAs: A Growing Alternative.” Part of AFS 101, 12:10-1:15 p.m. in Smith CUE 318
3 COMMON READING TUESDAYS EVENT: Cancelled
9 Jim Moore and Joe Roach, WA Wheat Producers, and Kevin Murphy, Crop and Soil Sciences, presenting “Growing Wheat Without Water.” Part of AFS 101, 12:10-1:15 p.m. in Smith CUE 318
10 COMMON READING TUESDAYS EVENT: Faculty lecture by Andrew Appleton, Political Science, on globalization of food trade. 7 p.m. in Smith CUE 203 (location tentative)
15-18 YMCA Hunger Banquets in Ensminger Pavillion
These events will allow students to experience firsthand the allotment of global food resources. Advance purchase of tickets (under $5) will be available. To accommodate Freshman Focus students who want to attend, priority registration will be given to halls for four of the banquets, but seats will likely also be open for general participation at each banquet as well as at the final banquet.
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Sunday, Nov 15, 4 pm: Gannon/Goldsworthy and Hill Halls (except Stimson)
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Sunday, Nov 15, 7 pm: Stephenson South, Scott-Coman, Olympia, and Rogers
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Monday, Nov 16, 6:30 pm: Stephenson East and Streit-Perham
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Tuesday, Nov 17, 6:30 pm: Stephenson North, Regents, and Stimson
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Wednesday, Nov, 18, 6:30 pm: General admission
16 John Ascheilman and Fred Fleming, local wheat producers and Food Alliance members, presenting “Local Is as Local Does: The Shepherd’s Grain Story.” Part of AFS 101, 12:10-1:15 p.m. inSmith CUE 318
18 Under the Big Tent: "Plastic Culture" Noon on the CUB Mall
30 Phil Hinrichs, Hinrichs Trading Company, presenting “It Really Is a Small World: Competing in the Global Marketplace.” Part of AFS 101, 12:10-1:15 p.m. in Smith CUE 318
December
2 Pathways to Academic Success (PASS) Project Expo with posters from more than 200 freshmen evidencing academic research, inspired by topics related to this year's Common Reading. 11 a.m.-2 p.m., CUB Senior Ballroom.
7 CAHNRS Dean Dan Bernardo presenting “The Bottom Line: How Does It All Add Up?” Part of AFS 101, 12:10-1:15 p.m. in Smith CUE 318
Possible display of reflections on the November Hunger Banquets. More info to come.
January: Food Regulation and Safety
13 COMMON READING EVENT: "Omnivore's Dilemma" book author Michael Pollan will visit the Pullman campus. Highlights of his visit will be visits with students and an evening lecture in Beasley, topic TBA, that is open to all at no cost.
Other programming being planned could include presentations by Global Animal Health, public policy, GMO debate, legal issues
February: Business/Marketing/Media
Programming, under development, could include media influences on consumer choice, and presentations by WSU economics and business faculty.
March: Field to Table—the people who grow and produce our food (farmers, farmworkers)
Programming, under development, could include an Under the Big Tent on fair trade, alternative spring break options through CCE and the YMCA, collaboration with CAMP program to highlight migrant issues, issues of rural communities
April: Sustainability and the Environment
Programming, under development, could include biofuels, collaboration with CEREO, Earth Day events
Ongoing Activities
Several Common Reading-related events, presentations, and activities are being scheduled for fall and spring semesters.
Check this calendar section and other campus calendars for the latest updates.
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CAHNRS Professor Kim Kidwell welcomes numerous outstanding speakers on agriculture to her AFS 101 class at 12:10 p.m. most Mondays in Smith CUE 318.
Under the Big Tent is a WSU program on Terrell Mall that features salient topics discussed and debated by experts and interested parties.
Dine with Dieticians in campus dining facilities will feature experts speaking on a variety of topics. Every Tuesday and Thursday. Check dining facilities for details.