The Joy of Cooking and Eating Ethically--Many of us grew up not thinking much about the food we eat, where it came from, how it got to our plates, and least of all what impact our diets and food choices had on others or the rest of the planet. Few people considered food an ethical issue or even a political one. For decades, the country has been obsessed only with the economics of food: the cheaper the better. We dished out some charity to the poor and hungry, but that was largely the extent of any moral reflection on food issues.
Times have changed. Our industrial food system has morphed into an international enterprise that demands our attention and may even require us to question some of the core philosophies of our food culture. With this four-part series, we will explore the moral dimensions of our complex food system as we review the realities of production and processing for people working within the system, animals and the environment. The presentations and discussions are designed to help us reconsider our food choices and eating habits to better reflect our humanist values.
Guest presenters include S.K. Piper, Midwest Fellow and Educator for Bon Appetit Management Co. Foundation and Dallas Rising, Program Director for the Animal Rights Coalition with contributions from the Ethical Eating Taskforce.
Sept. 26th—Food Democracy: Social Justice and Public Health
Oct. 10th –Food and Environmental Sustainability
Oct. 24th—The Ethical Case for Veganism
Nov. 7th—The Joy of Cooking and Eating Ethically
(The presentation on Nov. 7th will be preceded by a light buffet supper sampling alternatives to meat and dairy based meals. 6:00-6:45pm, Cost $7/person)