Kalamazoo Foodways Symposium

Kalamazoo Foodways Symposium
Kalamazoo Foodways Symposium

Kalamazoo Foodways Symposium

April 7-8, 2017

The Kalamazoo Foodways Symposium is a FREE community event held at the Kalamazoo Valley Museum and the KVCC Bronson Healthy Living Campus over two days, offering programs and activities that provide historical, cultural, and practical insights into food and food systems in Southwest Michigan. It serves as a convening point for students, practitioners, and the community to come together to build a strong, vibrant local food system. Cooking demonstrations, children's activities, and a keynote address by food writer and community activist Toni Tipton-Martin, author of The Jemima Code, are all features of the weekend's events.

Events for this first-ever community event are still being added to the lineup. Please check for updates:

FRIDAY, APRIL 7, 2017

8 - 10 a.m.: Pancake Breakfast!
Location: Havermill Cafe, KVCC Culinary and Allied Health Building, 418 E Walnut
The KVCC Foundation invites the public to a pancake breakfast to benefit student scholarships. $10 suggested donation.

10 - 11:30 a.m.: Prospective Student Information Sessions!
Location: KVCC Culinary and Allied Health Building, 418 E Walnut
Learn about KVCC’s new Culinary Arts and Sustainable Food Systems programs. Join faculty and staff to learn about course offerings and take a tour of state-of-the-art facilities. All are welcome.
For more information, contact Megan Pauken, mpauken@kvcc.edu.

9 - 10:15 a.m. and 10:45 a.m. - 12 p.m.: Good Food Kalamazoo Working Groups
Location: KVCC Culinary and Allied Health Building, 418 E Walnut
Join community organizations, students, and others to discuss current programs and opportunities in Kalamazoo’s food systems. Topics will include:
● Institution (school/hospital) food service
● Food business development
● Scaling up for small farms
● Campus farm programs
● Starting an incubator farm in our community
● Youth job/skills training programs
For more information on Good Food Kalamazoo and individual work groups, contact Sheldon Schwitek. Session times and working group coordinators will be confirmed by March 17.
If you have an idea for a working group, please let us know!

12 - 1 p.m. Lunch at Bronson Hospital Cafeteria
Executive Chef Jason McClellan has created a special local menu that features some of our favorite farms’ foods! Join us for lunch in their Cafeteria (for purchase). Vegetarian/vegan options will be available.

1:15 - 2:45 p.m. Good Food Kalamazoo Summit
Location: KVCC Culinary and Allied Health Building, 418 E Walnut

3 - 4:30 p.m. Panel Discussion: What can historical foodways teach us about how to create a sustainable and equitable food system for today and the future?
Location: KVCC Culinary and Allied Health Building, 418 E Walnut
Panelists:
Toni Tipton-Martin, food writer and community activist
Punkin Shananaquet, Match-e-be-nash-she-wish Band of Pottawatomi Indians
Roger Ulrich, co-founder of Lake Village Homestead

5 - 7 p.m. Art Hop Reception at Kalamazoo Valley Museum, 230 North Rose
6 p.m. Keynote address by Toni Tipton-Martin on food heritage and good health.
Reception and Visual Experience Food Not Food, photography by local artist Kristina Lechner; Seedling and Recipe Giveaway with youth from KEYS program. Kazoo Books will be selling copies of Ms. Tipton-Martin's book, The Jemima Code. Ms. Tipton-Martin will be available to sign her book.

SATURDAY, APRIL 8

Hands-On Kids Activities:
Join Kalamazoo Valley Museum Staff and friends for hands-on activities, including “Name the Veggie,” “MyPlate” decorating, and real live farm animals!
Time: 1 - 4 p.m.
Locations: Culinary and Allied Health Building Lobby/Cafe and Food Innovation Center

Hands-On Cooking Classes (PRE-REGISTRATION REQUIRED; contact Elizabeth Barker at 373-7965 or Online)
Location: KVCC Culinary and Allied Health Building, 418 E Walnut
Try a free “sampler” version of one of our community cooking classes:

Healthy Cooking in the Kitchen: Manage your blood sugar - a chef and a dietitian team up to share nutrition tips and real recipes for keeping your blood sugar in check and feeling great!
Times: 11 a.m. - 12 p.m. and 2 - 3 p.m.
Location: Culinary and Allied Health Building 223
Families welcome. No Children under 6; children ages 6-17 must be accompanied by an adult.
Capacity: 24

Kids in the Kitchen - this class is just for kids! Learn to make “Friendship Salsa” and other easy, healthy snacks.
Times: 12:30 - 1:30 p.m. and 2:30 - 3:30 p.m.
Location: Culinary and Allied Health Building Community Kitchen
Intended for children ages 8-13; no children under 6.
Capacity: 18

SHOP, COOK, EAT: Farmers Market Tour + How to Cook Affordably and In-Season
Join PFC Market Manager Gaby Gerken and MSU Extension Community Food Systems Educator Mariel Borgman for a morning of local food fun! Tour the Kalamazoo Winter Farmers Market and learn how to use SNAP and other food assistance benefits to affordably purchase food at farmers markets. Then gather in the Community Kitchen for a demonstration of techniques to cook easy, versatile, and affordable meals using whatever produce is in season.
Families welcome. No Children under 6; children ages 6-17 must be accompanied by an adult.
Time: 9:30 - 11:30 a.m.
Capacity 18
Location: Meet at Culinary and Allied Health Building lobby.

Cooking Demonstrations
Location: KVCC Culinary and Allied Health Building, 418 E Walnut
Toni Tipton-Martin will demonstrate cooking heritage recipes in the Culinary Theater. There will be samples!
Times: 11 a.m. - 12:30 p.m. and 1 - 2:30 p.m.
All ages

Vegan Kalamazoo chefs will demonstrate vegan recipes that are tasty, sustainable, and nutritious.
Time: 3 - 4 p.m.
All ages

Community Conversations and Workshops
Times: 11 a.m. - 4 p.m. (individual session will last 45-60 minutes)
Location: KVCC Culinary and Allied Health Building
Join community organizations and educators for short workshops on various topics of interest in the food system! Topics will include:
● Vegan 101
● Gut Health
● Racial Equity in the Food System with the PFC Transformation Team
● Bronson Healthy Living Campus Overview
● Planning your Vegetable Garden with MSU Master Gardeners
● Hunger in our Community with Kalamazoo Loaves & Fishes
● Kalamazoo’s African American Food Heritage with SHARE
● Mushroom Cultivation Preview Class
● Brewery Demonstrations
● Greenhouse Tours (located at the Food Innovation Center)
For more information on individual workshops, contact Rachel Bair, rbair@kvcc.edu. Session times will be confirmed by March 17. If you have an idea for a working group, please let us know!