Just a quick announcement about some upcoming events, fresh from my email box to yours!
Tuesday, October 24, 4-5:15 p.m.
“Clean Plate Club: Combating Food Waste in America” by Susan Chen
Multipurpose Room, Virginia Tech Library (first floor)
Free and open to the public.
Up to 40 percent of all edible food is wasted in the United States. Food waste has recently gained traction in social media, and within the last couple years, many initiatives have been created to combat this extensive problem. Join us as we explore the past and present issues around food waste and explore solutions to prevent this in the future.
Susan Chen is currently a graduate student in the Department of Human Nutrition, Foods, and Exercise and is researching food waste behaviors in children. Susan has held an internship at the U.S. Department of Agriculture where she worked on projects related to nutrition and economic analysis. She was the recipient of the 2017 Janet L. Cameron Scholarship.
Saturday, November 18, 1-2 p.m.
“What Happens to your Leftovers? Food facts and food fun!” by Susan Chen
Blacksburg Library Community Room. Free and open to the public. Children are encouraged to attend.
So, what’s the big deal about throwing some leftovers into the trash? It can’t be that bad, right? But if everyone throws away their leftovers, that would surely create a giant mess! Come join us as we play fun food games to learn about where your leftovers go!
Friday, April 6, 11: 30 a.m.
Memorial lecture and luncheon in honor of Jean Robbins featuring Ronni Lundy, author of Victuals: An Appalachian Journey, with Recipes.
Roanoke Country Club.
Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia.
Born in Corbin, Kentucky, Ronni Lundy has long chronicled the people of the hillbilly diaspora as a journalist and cookbook author. She is the former restaurant reviewer and music critic for The Courier-Journal in Louisville, former editor of Louisville Magazine, and has contributed to many national magazines. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. She has contributed to Eating Well, Gourmet, Bon Appétit, Esquire, and other magazines.