By: Amanda Kennedy, Senior Public Relations Specialist
January 10, 2011
PITTSBURGH (January 10, 2011) … Chatham University’s environmental triumvirate – the Master of Arts in Food Studies Program, the School of Sustainability and the Environment, and the Rachel Carson Institute – along with Pennsylvania Association for Sustainable Agriculture will host Anna Lappé, author, activist, and co-founder of the Small Planet Institute for a free lecture on Wednesday, January 26 at 5:00 p.m. in the Eddy Theatre on the University’s Shadyside Campus.
Admission is free. For more information call 412-365-2473 or email firstname.lastname@example.org. Directions and parking information are located at www.chatham.edu/campusmap.
Her lecture, “Firing-Up Food Activism, Cooling-Down the Planet,” promises to be an inspiring talk about sustaining communities and encouraging innovative and democratic solutions to hunger, inequality, and environmental degradation. Ms. Lappé’s journey through the global food system shows us where the problems reside and what people across the globe are doing in everyday actions to challenge and change our world. Her most recent books include “Diet for a Hot Planet” and “Hope’s Edge.”
The Small Planet Institute was founded by and Anna and her mother, Frances Moore Lappé in 2001 to help pursue examples of democracy as a rewarding way of life: a culture in which citizens infuse the values of inclusion, fairness, and mutual accountability into all dimensions of public life, The Institute supports people and projects around the world who work to remake societal rules into shared values, focusing on collaborative public education, media programs, and outreach campaigns.
“Firing-Up Food Activism, Cooling-Down the Planet” is co-sponsored by the following community partners: The Greater Pittsburgh Community Food Bank, Grow Pittsburgh, Slow Food Pittsburgh, Just Harvest, The East End Co-op, and the Pittsburgh Food Forest.
About Anna Lappe
Anna Lappé is a national bestselling author and sought-after public speaker, respected for her work on sustainability, food politics, globalization, and social change. Named one of Time’s “eco” Who’s-Who, Anna is a founding principal of the Small Planet Institute and the Small Planet Fund.
In her latest book, “Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It” (Bloomsbury), Anna deftly explores the links between today’s global food system and climate change, and offers inspiration for making sustainable food a catalyst for healing the planet. A starred Booklist review calls the book “impeccable, informative, and inspiring.”
Anna can be seen as the co-host of the public television series The Endless Feast and as a featured expert on the Sundance Channel’s Big Ideas for a Small Planet and the PBS documentary Nourish, among other films. Anna is a regular guest on nationally syndicated radio shows and has been on hundreds of radio programs, including National Public Radio’s Weekend Edition, The Diane Rehm Show, and WNYC’s Brian Lehrer Show and Leonard Lopate Show.
With her mother Frances Moore Lappé, Anna co-founded the Cambridge-based Small Planet Institute, an international network for research and popular education about the root causes of hunger and poverty. The Lappés are also co-founders of the Small Planet Fund, which has raised more than $750,000 for democratic social movements worldwide, two of which have won the Nobel Peace Prize since the Fund’s founding in 2002. Anna’s first book “Hope’s Edge: The Next Diet for a Small Planet” (Tarcher/Penguin 2002), cowritten with Frances Moore Lappé, chronicles courageous social movements around the world. Winner of the Nautilus Award for Social Change, Hope’s Edge has been published in several languages and is used in dozens of classrooms, from Toronto to Tokyo. Anna’s second book “Grub: Ideas for an Urban Organic Kitchen” (Tarcher/Penguin 2006) showcases the ecological and social benefits of sustainable food and brings this diet to life with the seasonal menus of chef Bryant Terry.
Anna’s writing has been published in the Washington Post, Los Angeles Times, International Herald Tribune, and Canada’s Globe and Mail. Anna is also a contributing author to Food Inc., WorldChanging, and Feeding the Future, among other books. She has been featured in The New York Times, Gourmet, O: The Oprah Magazine, Domino, Food & Wine, Body + Soul, Natural Health, and Vibe, among many other publications and appears frequently on television, from PBS and FoxNews to the CBC in Canada.
Her writing and advocacy have earned Anna numerous accolades. In 2009, The New York Times Magazine featured Anna among a handful of “food fighters.” In 2007, she was chosen by the Missing Peace Project for the Compassion in Action Award and in 2006 Anna was selected for Contribute magazine’s “21 Under 40 Making a Difference.” A frequent public speaker, Anna has participated in hundreds of events, from community food festivals to university lectures. She has been a keynote speaker and guest lecturer at dozens of colleges and universities, including Boston College, Brown University, Columbia University, Dominican University, Northwestern University, Wesleyan, and Yale University.
Anna holds an M.A. in Economic and Political Development from Columbia University’s School of International and Public Affairs and graduated with honors from Brown University. From 2004 to 2006, she was a Food and Society Policy Fellow with the WK Kellogg Foundation. She is currently an Innovator with the Glynwood Center for Sustainable Food and Farming and a Senior Fellow of the Oakland Institute. She lives in Brooklyn, New York with her husband and daughter.
About Chatham’s Master of Arts in Food Studies
The Master of Arts in Food Studies is one of the few graduate food studies programs in the U.S and the only one to offer both sustainable agriculture and culinary arts and cuisine within a liberal arts environment. The Master of Arts in Food Studies at Chatham University is unique in its emphasis on a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table.
Graduates gain analytical and experiential knowledge of global and local food systems. Academic courses provide a critical framework, emphasizing the ways people relate to food within a cultural and historical context. Food Studies is the interdisciplinary domain that includes agricultural and culinary history as well as sociological, cultural, political, economic, and geographic examinations of food production and consumption. Students will study how food, from farm to table to compost, shapes people and the global environment. The curriculum connects real world problems with ethics, theory, history, communication, research skills, and experiential knowledge, offering concentrations in food politics, history and culture, and food markets and marketing.