UNT To Celebrate National Food Day With Sustainable Lecture and Lunch
National Food Day is a nationwide celebration of and attempt to raise awareness for sustainable, healthy food; and it's happening tomorrow. The University of North Texas, up there in
Canada Denton and proud owner of the first vegan cafeteria in the nation, is celebrating the foodiest of days via their "UNT Speaks Out" lecture series with a much anticipated lecture called "The Food We Eat."
The lecture will feature photography from UNT professor and Guggenheim Fellow Dorinth Doherty, specifically the images from her seed banking project called Archiving Eden. The project contains x-ray and photographic images of seeds and plants, serving to enhance and expand similar works like the Svalbard Global Seed Vault.
Doherty tells UNT:
"In this era of climate change and declining biodiversity, seed banks play a vital role in ensuring the survival of genetic diversity in wild and agricultural species," she said. "Archiving Eden is dedicated to bringing attention to this important and timely issue."
Also speaking is UNT Anthropology professor and ecology expert, Dr. Pankaj Jain. Dr. Jain will be discussing the long-standing culture of vegetarianism in South Asia as well as Hinduism.
UNT History professor, Dr. Jennifer Wallach, will round out the panel, discussing her upcoming book How America Eats: A Social History of U.S. Food and Culture. The book, due out in early December, discusses the intersection of food and race.
UNT Dining Services and the Department of Sustainability will be offering a special lunch menu at nearby Kerr Hall before the lecture. Dining Service chef Richard Vaccaro will feature dishes created using local and sustainable ingredients.
The lunch is from 11:00 a.m. to 2:00 p.m. at Kerr Hall (1413 West Maple); the lecture is 6:00 p.m. to 8:00 p.m. in room 104 of the Willis Library (1506 West Highland St.). Both events are open to the public.
And yes, this will be on the test.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.