Location: The Gould Auditorium in the University of Utah’s Marriot Library (Check out this map to find us!)
Free soup till it’s gone!
The Spring 2015 Social Soup Lecture Series’ Theme is Institutional Food:
Wednesday, March 25, 2015 from 11:45 am-12:45 pm - Sustainability in Prisons and Jails: Gardening Behind Bars
In the United States, corrections facilities are increasingly seeking ways to better rehabilitate offenders, while saving money and making operations greener. Dr. Nalini Nadkarni, professor in the University of Utah Department of Biology and senior advisor to the Sustainability in Prisons Project, will provide an overview of the national Sustainability in Prisons project, which she helped establish. Jessica Gardner, horticulturalist for the Salt Lake County Jail Horticulture Program, will share stories from the Program, which is designed to educate, train, and enrich the lives of participating trustees. Program opportunities include beekeeping, vegetable gardening, nurserymen training, and community outreach. Click HERE for the flier.
Wednesday, February 11, 2015 from 11:45 am-12:45 pm-College Students & Hunger: Food Pantries on College Campuses
Approximately one in six Americans struggle to get enough to eat; and college students are not excluded.
Food pantries are on the rise on college campuses, but why? Join us for an informative panel discussion with representatives from the Utah Food Bank, the University of Utah food pantry, and the Salt Lake Community College food pantry. Learn what’s behind student hunger on campus and how best to address the need.
Click HERE for the flier.
Wednesday, January 28, 2015 from 11:45 am-12:45 pm-CANCELLED
The Fall 2014 Social Soup Lecture Series Theme is Food and Labor:
Tuesday, November 18th noon-1:30 pm- “The W is for Workers”: S.L.O.W. food and the fight for food workers’ wage equality
What does the minimum wage have to do with food justice? Food industry workers across the U.S. are organizing, holding national conferences and summits, and protesting and demonstrating to fight for wage equality. Who are these fast food, restaurant, processing, and other food industry workers? These workers are caught in a double-bind of food insecurity: working to maintain the vitality of our food system by providing food for others while personally experiencing food insecurity at an alarming rate. Why does this issue matter now? The Food Movement has traditionally focused on workers’ rights in terms of the hazards of agricultural labor, yet there is a growing movement to widen this consideration to all food industry workers and secure a living wage and better working conditions.
Join us as Katie Hunt, University of Utah PhD Candidate in the Department of Communication, shares insights from her doctoral research on food workers, food justice, and the labor movement.
Tuesday, October 21st noon-1:30 pm- Food Day The Big Picture of Eating Local in Utah
The eating local movement has gained a lot of attention over the years; and for good reason. Eating local is good for the environment, our health, and supports sustainability. But have you ever thought about the other side of this movement, the business side? Why aren’t more restaurants and schools buying local produce, dairy, and meat? Join us to hear from a panel of experts as they give their firsthand knowledge of the big picture of local food in Utah. Panelists will be comprised of a local restaurant owner, a farm to school manager, a representative from a food distribution company, and a representative from a sustainability program manager.
September 30,2014 noon-1:30 pm-Behind the Kitchen Door -*Please note-this event will be held in the Okazaki Community Meeting Room (155) in the College of Social Work.
The restaurant industry is the second largest private sector employer in the United States, yet its workers are paid some of the lowest wages in America. Money and powerful political forces strongly influence the industry’s discriminatory labor practices, minimum wage standard, access to health care, gender inequality, exploitation of undocumented immigrants, and more. Presenter Saru Jayaraman – co-founder and codirector of the Restaurant Opportunities Centers United and director of the Food Labor Research Center at the University of California Berkeley – will outline a solution to these problems and explain why social justice in the restaurant industry is about more than we might realize.
Wednesday, March 26th noon to 1:30 pm – Selling Out or Buying In? The Mainstreaming of Organic Food
Since the mid-‘90s, scores of pioneering organic food firms have given up independence to become publicly traded or small divisions within transnational corporations. Some founders of such firms object to describing this process as “selling out,” and insist that mainstream organizations are “buying in” to the ideals of an organic food system. Did the food industry really buy in to the values of organic pioneers, or is this claim just a transparent rationalization for the financial rewards of selling out? Michigan State University’s Dr. Phil Howard will explore this question through each segment of the rapidly growing organic food chain, including retailing, processing, farming, and seeds.
Recognizing that bees are compatible with an urban environment, Salt Lake City made beekeeping legal with the passage of a city ordinance in 2009. The city council and mayor appointed Frank Whitby to the position of city beekeeper to help promote beekeeping and keep the hives on the roof of the downtown Salt Lake City public library. During this presentation, Mr. Whitby will discuss the library hives and other beekeeping activities in Salt Lake City. In addition, the University of Utah’s Beekeeper Association will present on how students can get involved.
Upcoming Winter/Spring 2014 dates:
Wednesday, March 26, 2014-Phil Howard will present “Selling Out or Buying In? The Mainstreaming of Organic Food”
Past Social Soup Lectures:
Wednesday January 29, 12:00-1:30 PM -
Pat Crowley will discuss how insects have long been a part of the human diet. Come learn about our deep ancestral history of eating insects, current practices around the world, and what it means for the future of our health and environment.
In addition to soup there will be samples of Chapul’s cricket protein bars as well!
Tuesday, November 19, 2013
Join us for a panel presentation that will explore the values of food. Topics range from the impact of Mexican culture on food to the religious significance of kosher cooking. Panelists include:
Tuesday, October 22, 2013
Social Soup is in a pickle….but you can take some home at this fun interactive workshop!
Celebrate International Food Day (Oct. 24) EARLY with a Quick Pickle lunch-and-learn, presented with Wasatch Community Gardens. Food Day is all about EATING REAL. Learn about eating seasonally, food preservation, and canning. You’ll also get to take home some REAL goodies for yourself! Download flyer here.
Tuesday, September 3, 2013
Food Security, Food Justice, or Food Sovereignty: Transforming the Global Food System. The Fall Social Soup Lecture Series begins on Tuesday, September 3 from 12:00-1:30 pm at the University of Utah J. Willard Marriott Library Gould Auditorium. The series kicks off with Eric Holt-Gimenez, from Food First, talking about the state of our global food system and what needs to change for us to end hunger. The event is free and open to the public. Get there early so you can enjoy the FREE vegetarian soup with fresh ingredients from the University of Utah’s Edible Campus Garden!
Utahns Against Hunger | University of Utah’s Office of Sustainability College of Social Work | City and Metropolitan Planning | Environmental Studies Program | Sustainable Campus Initiative Fund | Department of Communications | Chartwells
Past Social Soups: 2012-2013
Wednesday, March 27, 2013
What’s the Deal With Genetically Modified Foods? - Rice, fish, fruit…. We have to wonder: what’s the deal with genetically modified foods? Are they healthy? Are they safe? What are the issues? Why the political controversy? Hear from a panel of experts as they present insight from a variety of perspectives and learn more about the food you’re eating. Panelists include Dr. Han Kim Associate Professor of Public Health at Westminster College, Dr. Jennifer Reeve, Assistant Professor of Organic and Sustainable Agriculture at Utah State University, Dr. Amelia Smith Rinehart Associate Professor of Law at the University of Utah, and Dr. David Hole Professor of Plant Breeding/Genetics at Utah State University. Click HERE for their full bios.
Tuesday, September 4, 2012
Body & Mind: Healthy Eating for the New School Year – Good food helps keep students (and faculty) focused and stress-free. But healthy food doesn’t have to hurt your wallet. Enjoy a free lunch while gathering budget-friendly recipes to try at home, as well as learning how to make healthy food choices that support optimal brain function and stress management. (Download the flyer here) Read an article about this Social Soup HERE.
Tuesday, October 23, 2012
Food Day: Stories from Utah’s Real Food Movement – Social Soup will host a panel of inspired local individuals who are working to help make real food accessible to all, especially underserved members of our community such as refugees, at-risk youth, students, seniors, the homeless and food-insecure. Panelists will share their stories of putting ideas into action as they start and build new programs and projects in the Salt Lake Valley. Download the flyer here. Download recipes shared by the panelists here.
Tuesday, November 13, 2012
The Food Stamp Challenge – The Food Stamp Program, now called the Supplemental Nutrition Assistance Program at the federal level, helps nearly 46 million low-income Americans purchase food for themselves and their families each year. Take the Utah Food Stamp Challenge and join us for Social Soup to learn about food stamps in Utah, hear from others who accepted the Challenge, and help create artwork about your experience. Download recipes from the food stamp challenge.
Wednesday, January 30, 2013
Building Communities with Food – Across the country, innovative food-based programs are working to promote healthy and accessible food for all. But more than that, these programs are building partnerships and strengthening their communities. Colleges and universities, local governments, nonprofit organizations, farmers, and food business owners are finding new ways to work together toward a better food system. During this presentation, Blake Spalding and Jen Castle – the owners of the award-winning Hell’s Backbone Grill and authors of the cookbook, “With a Measure of Grace” – will explain how their restaurant is helping Boulder, Utah’s residents find new ways to work together toward a better food system. (Download the flyer here). Download recipes from the event here. Check out the short article in the City Weekly and the U’s Sustainability blogpost – both written up after the event about Hell’s Backbone Grill speaking at Social Soup.
Wednesday, February 27, 2013
Downstream: The Impact of Water on Food – Here in the arid Mountain West, water is a vital resource for agriculture and wildlife. Population growth and urbanization, coupled with weather and climate change trends, are putting increasing pressure on the valuable water supplies utilized by our food producers. What does this mean for Utah? How can individuals help make a difference? Zach Frankel, Executive Director of the Utah Rivers Council, will explore these issues and talk about his work on water conservation legislation. (Download the flyer here.)
September 20, 2011
The Ecological Imperative of the Local Garden
Fred Montague, Ph.D., author of Gardening: An ecological approach
October 18, 2011
Sustainable Business, Health, and Environmental Practices
Panel including Liberty Heights Fresh, Pago, ProBar, Edible Wasatch magazine, Nicholas and Co., and Chartwells Food Services
November 15, 2011
Food Stamp Challenge
Panel of students & faculty from the University of Utah and government officials – all who took the Food Stamp Challenge – talk about their experience.
Moderator: Gina Cornia, Executive Director of Utahns Against Hunger
January 17, 2012
Student Research Projects: Food & Social Justice in Utah
Panel of University of Utah and Westminster College students who are working to engage their communities through food. From local gardens, to the alternative press and music, to assessing college dining service, these students will demonstrate how different degree programs foster their commitment to an equitable food system. Panelists included: Shannon Jones, U of U masters’ student, talking about the neoliberalization of food & agriculture; Annie Munk, U of U undergrad, presenting two class zines on food and performing a song she wrote; Cameron McIntire, U of U undergrad, talking about the U’s Edible Campus Gardens; Carson Chambers, Westminster undegrad, talking about the Real Food Calculator
February 21, 2012
Youth Growing Together: Youth Gardening & Farming Projects in SLC
Panelists include: Julie Rabb with Wasatch Community Gardens, Angela Romero with the Sorenson Unity Center‘s G-Fresh program, Ashley Edgette with the U’s Social Justice Gardens at Mt. View Elementary School, & Mike Evans with Utahns Against Hunger’s Real Food Rising.
March 20, 2012
What Does it Take to Change School Food?
Julie Metos, Director of the Coordinated Master’s Program in Nutrition for the University of Utah College of Health
What have Utah schools done to improve the school food environment… and why does it matter? Julie Metos will describe the history of school lunches, explain how they’ve changed, outline what still needs to be done, and provide attendees with information on how they can help.
The Importance of Organic Food Production for the Health of the Planet
Fred Montague, Ph.D.
The Empowering Possibilities of Food
Author of Closing the Food Gap and Food Rebels, Guerrilla Gardeners, and Smart-Cookin’ Mamas: Fighting Back in an Age of Industrial Agriculture.
The Growing Need for Food Assistance in Utah
• Glenn Bailey, Crossroads Urban Center
• Gina Cornia, Utahns Against Hunger
• Dennis Kelsch, St. Vincent de Paul Resource Center, Catholic Community Services of Utah
Finding Healthy Food in the City for All Economic Groups
• Claire Uno, Wasatch Community Gardens
• Kyle LaMalfa, People’s Market
• Jeff Williams, Great Salt Lake Resource Conservation & Development
• Francesca Bartko, Community Food Co-Op of Utah
Farming for Change: The Economics of Organic Farming
• Jennifer Reeve, Assistant Professor of Organic and Sustainable Agriculture, Utah State University
• Sharon Leopardi, owner and farm manager, BUG Farms (Backyard Urban Gardens)
• Julia Clifford, farm manager, Clifford Family Farms, Provo
Edible Solutions for a Delicious Future: What’s Next for the Sustainable Food Movement?
Jill Richardson, author, blogger, food activist
La Vida Locavore
Recipe for America: What Our Food System is Broken and What We Can Do to Fix it