Rebuilding the Foodshed: Remapping Our Expectations for the Food We Share -- An Evening with Philip Ackerman-Leist

philip
Date: 
Wednesday, September 11, 2013
Time: Dinner 5:30PM; Presentation 7:00PM
Event Type: 
Adult Program
Location: Coach Barn
Fee: Dinner $20; Presentation Free
Register: 

It's not enough to say “local food” and declare victory. We need to invest in thoughtful ways that allow us to think about local food systems as citizens, not merely as consumers and eaters. That means bringing more diverse representation to the table and shifting our expectations from local realities to regional possibilities.

Rebuilding the foodshed aims to return democracy to the table through a focus on community-based food systems that are just and resilient. Models abound for re-envisioning how local food systems can transform how we eat, shop, grow, connect, and plan for the future. Farmer, professor, and author Philip Ackerman-Leist offers a national perspective on local scale, and proposes strategies for creating more democratic and secure food systems. Prior to the discussion, NOFA-VT will be selling locally produced, organic salads and flatbreads made fresh from their mobile clay oven.

Copies of Ackerman-Leist's latest book, Rebuilding the Foodshed, will be available for sale and signing.

Philip Ackerman-Leist, author of Rebuilding the Foodshed and Up Tunket Road, is a professor at Green Mountain College, where he established the college’s farm and sustainable agriculture curriculum and is director of the Green Mountain College Farm & Food Project. He also founded and directs the college’s Masters in Sustainable Food Systems (MSFS), the nation’s first online graduate program in food systems, featuring applied comparative research of students’ home bioregions. He and his wife, Erin, farmed in the South Tirol region of the Alps and North Carolina before beginning their sixteen-year homesteading and farming venture in Pawlet, Vermont. With more than two decades of “field experience” working on farms, in the classroom, and with regional food systems collaborators, Philip’s work is focused on examining and reshaping local and regional food systems from the ground up.

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