Race and place have played a large role in shaping current dynamics, relationships, and injustices in the food system. Social circumstances and biases determine resource allocation, food access, and (in large part) the health of a community. How have these underlying tensions impacted communities across the country? What kind of dialogue and action is necessary to create real solutions for real people?
Lecture by: ALEGRĺA DE LA CRUZ, Center on Race, Poverty, and the Environment; REBECCA FLOURNOY, PolicyLink; YVONNE YEN LIU, Applied Research Center/Colorlines, Inc.
ALEGRĺA DE LA CRUZ
Alegría De La Cruz is the Legal Director at the Center on Race, Pverty, and the Environment. She was born in Delano, California to a family of farm worker organizers. Alegria has used her experience in international economic development, as a legal advocate at California Rural Legal Assistance, and as a Roots of Change Fellow to advocate for farm workers in the Central Valley and centralize justice in the food movement. Athe Center on Race, Poverty & the Environment, she litigates and advocates on behalf of environmental justice communities statewide. Alegria has a law degree from the University of CA Berkeley.
REBECCA FLOURNOY, M.P.H.
Rebecca Flournoy is the Associate Director of PoicyLink. There she leads research, policy analysis, capacity-building, and advocacy efforts to improve community environments in ways that support good health. Her work focuses on ensuring equitable access to high quality and affordable healthy food, as well as healthy school and housing environments, clean air, appealing and safe opportunities for physical activity, and other components of healthy communities. Flournoy has played a key role in advancing a national Healthy Food Financing Initiative and related efforts in California. She has over 15 years of experience in public health, and holds an M.P.H. from the University of Michigan. Before joining PolicyLink, Flournoy was a researcher at the Kaiser Family Foundation, collaborating on survey projects with reporters at The Washington Post and National Public Radio.
Yvonne Liu is the Senior Research Associate at the Applied Research Center, where she co-authored the recently published, The Color of Food, a groundbreaking study mapping the race, gender and class of workers along the food supply chain. Her policy analysis and research work focuses on healthcare, education, labor, and urban planning. Yvonne worked for 1199 SEIU United Healthcare Workers East as a researcher in New York, where she tracked state healthcare reform and conducted comprehensive research on major healthcare systems. Yvonne has a MA degree in Sociology from City University of New York.
Edible Education 101: The Rise and Future of the Food Movement.
UC Berkeley, Graduate School of Journalism and College of Letters and Science, Fall 2011.
Sponsored by The Edible Schoolyard Project (edibleschoolyard.org), with support from Stephen Silberstein and The Knight foundation for Environmental Journalism.
Live Stream sponsored by Bon Appetit Management Company.
Instructors: Michael Pollan and Nikki Henderson.