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Gerard Pozzi '18
Pozzi ’18 Awarded Coccia Foundation Scholarship

Gerard Pozzi ’18 has been awarded a Coccia Foundation Scholarship for study abroad in Italy. Established in 1994, the Coccia Foundation is dedicated to the preservation and celebration of Italian culture, with a particular emphasis on promoting the rich Italian cultural heritage among younger generations at the college level.  More ...

Emily Moschowits '16 at a cafe in Italy.
Emily Moschowits ’16 Maps a Slow Food Journey

Though traveling through Italy enjoying wine-tastings and local delicacies may sound like a simply ideal vacation, Emily Moschowits ’16 is taking what she’s learned this summer in the food and wine capital of the Mediterranean and applying it to Hamilton’s own local community. Moschowits is in the final stages of a food-studies project, funded through the Levitt Center, addressing methods of promoting local sustainable food in the Upstate New York area.  More ...

From left, Victoria Blumenfeld, Zach Dix, Carly Poremba, Heather Krieger.
Students Attend Real Food Rising Conference

Students Heather Krieger '14, Carly Poremba '15, Zach Dix '15, and Victoria Blumenfeld '16 attended the Real Food Rising conference in Minneapolis on Oct. 11-13.  More ...

Tony Weis
Global Food Crisis Explored in Tony Weis Lecture

In his April 22 lecture, author and University of Western Ontario professor Tony Weis traced the beginning of the global food crisis to advancements in agribusiness, farm subsidies and global food aid that then forced many small scale farmers in developing countries out of business.  More ...

David Gapp and Frank Sciacca
Gapp, Sciacca to Guest on Green Local Radio Program

Silas D. Childs Professor of Biology David Gapp and Associate Professor of German and Russian Languages and Literatures Frank Sciacca will appear on the Green Local 175 LIVE Radio & Internet Show, tonight (Tuesday, March 26) from approximately 8 p.m. to 9 p.m., on WPNR 90.7 FM and streaming live audio on the Internet.  More ...

Lauren Howe '13
Lauren Howe ’13 Awarded National Watson Fellowship

Lauren Howe ’13 has been awarded a prestigious Thomas J. Watson Fellowship for 2013-14. Her project is titled “The Future of Food: Modern Technology and Traditional Agriculture Systems.” Howe was among 40 national winners of the Fellowships. This year 148 finalists competed on the national level, after their institutions nominated them in the autumn. Each fellow receives $25,000 for a year of travel and exploration outside the U.S.  More ...

Eunice Choi '14 and Lauren Howe '13 in Turin, Italy.
Lauren Howe '13 and Eunice Choi '14 Attend Slow Food Congress in Italy

Lauren Howe ’13 and Eunice Choi ’14 travelled to the 2012 International Slow Food Congress in Turin, Italy, Oct. 25-29.  More ...

Mark Winne
We Need to Be "Food Citizens," Not Just Consumers, Winne Urges

Mark Winne P'00, food policy specialist and author, delivered a lecture to the Hamilton community on Oct. 17. Winne drew on themes from his books Food Rebels and Guerilla Gardeners, and Smart Cookin’ Mamas, exploring the challenges people face both nationally and globally in our ability to control the food we eat and to participate fully in the crafting of food policy.  More ...

Mark Winne P'00
Food Policy Specialist Mark Winne P'00 to Speak

Food policy specialist and author Mark Winne P'00 will give a lecture, "Food Rebels and Guerrilla Gardeners: Finding Our Way to Food Democracy," on Wednesday, Oct. 17, at 5:30 p.m., in the Science Center’s Kennedy Auditorium.  Winne’s appearance marks the second annual National Food Day, a nationwide celebration of local and sustainable foods.   More ...

Eunice Choi '14 and Lauren Howe '13.
Slow and Steady Wins the Race

In our busy, cosmopolitan society, it's almost impossible to avoid fast food. Whether you see a McDonald’s every day when driving to work, stop in at Dunkin Donuts before school, or see a commercial for Sonic on TV during your favorite primetime show, fast food is seemingly ubiquitous. At Hamilton, Lauren Howe ’13 and Eunice Choi’14, however, are trying to make the transition from the fast food era toward a new, sustainable style of eating and living.  More ...

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